Foods for Celebrating

Tomorrow, we  will be celebrating the 🇺🇸 holiday by getting together with friends and sharing some popular and easy foods. As we did during our regular pandemic and dominoes playing meet-ups, we're splitting the food tasks. We'll also share eating 😋 and game playing.

Top, pork butt with spice rub; bottom, coleslaw & potato salad

The above photo shows what foods we will be bringing. All of these were being readied or prepared today, which is why this post was much later than usual. The coleslaw and potato salad (bottom left and right) have been made earlier today. The pork has been seasoned with a dry rub and is marinating overnight in the fridge. It will go in the crock pot very early Friday for a low and slow cooking and then shredding.

There are many different recipes for pulled pork rub and just as many preferences. A basic pulled pork rub includes a mix of sweet and spicy flavors. Often used ingredients include brown sugar, paprika (smoked or sweet), salt, pepper, garlic and onion powder, chili powder, and optional cayenne pepper for heat. Some recipes also add in mustard powder, cumin or even cinnamon or coffee. I add in a bit of liquid smoke, a flavoring used as a substitute for cooking with wood smoke while retaining a similar flavor

Dry Rub for Pork Butt

As a general rule, use 1-2 tablespoons of dry rub for every pound of meat. You can experiment with different spices to personalize a rub. 

• 2 tsp kosher salt
• 2 tsp brown sugar
• 1-1/2 tsp granulated sugar
• 1-1/2 tsp paprika
• 1-2 tsp garlic powder
• 1 TBSP onion powder
• 1/4 tsp pepper
• ½ tsp dry mustard
• ½ tsp ground cumin
• 1 TBSP chili powder
• 1 TBSP smoked paprika
• ½ TBSP fresh-ground black pepper
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dry mustard powder
• Optional: 1 TBSP cayenne pepper to taste 

Pat pork dry with paper towels to remove excess moisture. Rub pork with some olive oil.

Generously apply rub, cover all sides and crevices. (Use one hand for the rub and the other for applying, so you save any leftover rub.) Massage rub into meat and let meat sit at least 1 hour, preferably overnight in fridge for best flavor.  When ready, put in crockpot,(no need to add any liquids). Cook on low for 7-8 hours until meat shreds easily. Cool before shredding. You can strain some of the oil from the crockput and skim off the fat, then apply to the shredded pork to add moisture OR you can use a homemade or bottled BBQ sauce.

Rather than shred a head of cabbage, I buy a package already shredded, then shred and add extra carrots as there's never enough (if any) in the package. The dressing used was originally included on a package of Dole shredded cabbage..

Cole Slaw Dressing

This recipe provides a base that captures the key characteristics of the Dole coleslaw dressing. You can adjust ingredients to your taste, like adjusting the amount of sugar or adding other spices.

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 2 teaspoons dry mustard
• 1 teaspoon celery seed
• Salt and pepper to taste
• 1 package classic coleslaw mix (optional)

1. Mix together dry mustard and celery seed in a small bowl.
2. In a separate bowl, whisk together mayonnaise, sour cream, and lemon juice.
3. Add spice blend to mayonnaise mixture and mix thoroughly.
4. Chill dressing for a few hours or overnight to allow the flavors to meld.
5. Before serving, drizzle  chilled dressing over coleslaw mix (or your chosen coleslaw ingredients) and toss to coat evenly. 

The potato salad recipe I have been using most recently is from Joanne and Adam, the couple behind Inspired Taste. I've made a few substitutions and additions here and there, but here's the basic recipe.

Creamy Red Potato Salad

You can use dried herbs for this salad; add 1 to 2 tablespoons, dill and chives are recommended.

• 2 lbs small red potatoes
• 2 TBSP red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
• 1/2 cup sour cream
• 1/4 cup  mayonnaise
• 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
• 2 celery stalks, finely chopped, about 1/3 cup
• 1 to 2 medium dill pickles, finely chopped, about 1/3 cup
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• Salt and fresh ground black pepper

1. Add potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (one tsp for every quart of water).
2. Bring water to boil, reduce to simmer (boiling potatoes can cause them to hit one another and break apart). Cook for 15 to 20 min. until easily pierced with a fork.
3. Set up an ice bath. Add cold water to a medium bowl filled with ice. Drain potatoes, then place into ice bath.
4. When cool enough to handle, chop potatoes into bite-size chunks and add to a large bowl. Scatter vinegar over potatoes, lightly season with salt.
5. Stir mayonnaise, sour cream, mustardtogerther.
6. Add mayonnaise mix, celery, pickles and herbs to potatoes. Gently stir to combine, being careful not to mash potatoes.
7. Season with salt and pepper to taste. Refrigerate at least 30 minutes before serving. 

Optional: Sprinkle with smoked paprika before serving

Storing: Make potato salad up to 3 days in advance. Keep covered in the refrigerator.

Sour cream: Substitute 1/2 cup crème fraîche for sour cream.

And there you have the basic prep of food we will be bringing to our friend's home. They will be providing everything else including appetizers, drinks, dessert; however, the best thing about the day is sharing our continued friendship. Hopefully, this post didn't make anyone too hungry today. 

Your turn — are you preparing any foods for the July 4 holiday?

What's (Been) Home Cooking

It's been months since my last at home cooking post, back in early May. While, we've taken several road trips in recent months, we've done much home cooking in between. Looking through my photo files, it seems I always forget to take a before shot and then remember after there's little or no dinner left to show.

Despite the variety of restaurants in downtown Nashua within walking distance of our apt, we only dine out once every couple of weeks. It's because we eat out when on our road trips and being home and cooking a meal is enjoyable. As for take-out, I honestly can't recall the last time and, most likely, it was for a pizza delivery. 

Broccoli salad with dried cranberries and almonds

We like salads, but more so variety and this broccoli salad has been a big favorite. We've enjoyed it as a side dish many times with chicken and fish.

Chicken tenders

It was great when paired with these home-made chicken tenders that were baked with a mustard, mayonnaise, and toasted panko coating.

Chicken breasts with spinach

This one-pan dinner consisted of chicken breasts, spinach, mushrooms and shallots, cooked separately but in the same pan. The baby Yukon potatoes were roasted in the toaster oven.

Vegetable frittata

Here's a great way to use up veggies like zucchini, peppers, scallions, spinach by making a frittata. The best part about this dish is that it's like a quiche, but crustless. The leftovers are also good for next day's breakfast.  

Riced cauliflower

Do you recognize what's in the above photo? Yes, it's riced cauliflower as last week I decided to try a cauliflower pizza crust and, of course, home made pizza is the best. Grenville is on a low carb eating plan (we dislike the D word). 

Here's an overview of the process: get a fresh cauliflower, break into florets, pulse in batches in a food processor until fine. (Yes, you will find little white pieces all over at clean-up time.) Steam in a basket or microwave, in the oven or in a pan over the stove  method tried this time). 

Cauliflower pizza crust 

Drain well by using a tea towel. Mix with an egg and seasonings (oregano, basil, salt, garlic powder) and cheeses (Parmesan, Romano, Mozzarella). Transfer to parchment paper, form into a pizza crust circle and pre-bake (400 degrees) without toppings.

Cauliflower pizza 

After 20 minutes, remove from the oven, add your favorite toppings, and cook for another 10 minutes. Above is the finished result. The crust was not as dry as others seemed in online videos. (I didn't squeeze the cauliflower after roasting on the stovetop based on advice in a video, this wasn't the best decision.) Using a tea towel next time to squeeze out more water.

Would I try it again? Yes, as with most recipes I will give it a second try

Does it taste like regular pizza? Not really, cauliflower is bland, more seasonings next time

I've made regular pizza dough and this process was more time consuming from cutting into florets, ricing in batches (then cleaning the food processor), steaming, draining, mixing and pre-baking. You can buy pre-made cauliflower crusts or riced cauliflower which would eliminate some steps. However, a pre-made cauliflower crust in a local supermarket was double the cost of buying a fresh cauliflower on sale, and fresh is always better (usually).

Crockpot roast pork and squash

Now is the time of year when our crockpot comes out of its pantry hiding. The above shows dinner last week —roast pork, butternut squash, carrots, onions and a side of mashed cauliflower. (The photo would have been better if taken when the meal was first plated.)

Ice Box cake

While it's not the prettiest looking dessert, leftovers of this ice box cake never lasted long when it was made in recent months. We invite friends over to help avoid leftovers. 

This no-bake dessert is a childhood throwback. I can recall when my mother made it using stove-cooked pudding and whole milk not instant pudding that used for mine. While good, it definitely wasn't like mom's. Basically, it's a simply layering graham crackers and pudding which is refrigerated before serving with a dollop of whipped cream. There's many variations online. 

Blueberry zucchini bread 

Zucchini bread is delicious, and better with add-ins like blueberries and chocolate chips. These do get a bit messy, if you are like us and cut the bread while it's still warm — but so good.

Sorry, there's no sampling here, unless someone can find an app for that. There's no recipes or links as there's so many recipe variations either in everyone's favorite cookbooks or online.

There isn't an air fryer appliance in our kitchen. Counter space is at a premium in an apartment kitchen and (for now) the crockpot works well. 

How about You — Do you have a favorite kitchen appliance?

If you enjoy home cooking too, do you have any favorite meals ?

More At Home Cooking

Hope you all have eaten before reading this post as (sadly) there's no sampling provided.

It's been just over 2 months since I did a home cooking post. (The last time was in early March and previously in August 2020 and late May.) Not only are restaurants open in Nashua, NH, but outside dining is now in full swing. As in May 2020, concrete barriers were placed on Main Street for expanded outdoor dining, and, unlike last year, indoor dining is now permitted with social distancing plus other restrictions. 

 

Last year when restaurants were closed, take-out became a habit for many folks we know. Our take-outs were very minimal, but we'll be supporting local eateries and dining outside again this season. 

But, as you can see here, Grenville and myself enjoy cooking and eating too. In the coming months, we'll be cooking more seasonal meals with the availability of local produce in local markets. As with my previous food posts, there's no recipes or links included below. There's so too many in favorite cookbooks and many more online; some of ours are improvised with what's in the fridge or pantry.

Artisan bread baked in cast iron Dutch oven

Bread baking has continued (but not weekly) and no-knead artisan bread baked in a cast iron Dutch oven remains a big favorite. There's nothing like the smell of fresh bread baking, says Grenville.

Homemade rye bead baked in loaf pan

We didn't cook a traditional St Patrick's Day dinner day this March. We bought sliced corned beef from the supermarket deli and made sandwiches on homemade rye bread. This was a first-time for homemade rye bread complete with caraway seeds, which go everywhere when the bread is sliced.

Focaccia with fresh rosemary and kosher salt topping

Focaccia was another first in bread baking for me. A 10-inch Lodge cast iron skillet was the perfect starter size. This bread is so easy, it will be a repeat baking. Leftovers reheated in a 375 degree oven were great with breakfast eggs. (The chopped fresh rosemary on this bread is just as annoying as those caraway seeds on rye bread.)

Homemade nachos with chicken

Many times, when dining at a Mexican restaurant, we've ordered and shared a loaded nachos plate (and nothing else), so we decided to try making our own at home. Chicken from a store-bought rotisserie chicken was cooked in homemade BBQ sauce (brown sugar and catsup are homemade BBQ sauce basics). 

Other toppings included black olives, chopped plum tomatoes, shredded cheddar, black beans (healthier then refried) and no jalapeños for us. After baking, the final creation was topped with sour cream and mashed avocado when serving.

Homemade pizza

Homemade pizza is a shoo-in for an no fuss, easy clean-up weekend treat. We've used store-bought pizza dough and homemade depending on time. Translated this means if we thought to make the dough ahead of time or just had the thought of pizza in the grocery store. Sure, we could've bought a frozen one while shopping, but seldom do. A traditional homemade pizza lets us add our own toppings.

Homemade Detroit pizza

Detroit Pizza is a variation that we tried for the first time this year when dining out. At home, we watched an episode of Cook's Country and decided to give it a try and found it was easy. The base is like a focaccia bread, toppings were pepperoni and a mix mozzarella and parmesan cheeses. The chunky tomato sauce topping was added, as shown, in 3 lines. It was baked in a 13x9 pan. Yes, there were leftovers, which we enjoyed the next couple of days. First-time meals are just us without guests. Next time, we're inviting friends over to play dominoes and will make another Detroit pizza.

Chicken marsala with brown rice and asparagus

Chicken marsala is one of our favorite meals using boneless, skinless chicken breasts. It sounds fancy, but isn't that difficult to prepare and cooks in a single pan. There was another pot for brown rice and mushroom gravy was so good over it. Asparagus was microwave steamed.

Pork casserole with leftover pork roast, vegetables, pasta

This pork casserole baked dish was made with ingredients of leftover roast pork, fresh and frozen veggies, pasta and a cheese topping. It was largish and provided leftovers for several meals.

Pasta Primavera with bowtie pasta and roasted vegetables

Bowtie pasta and roasted vegetables make for a colorful and easy meal with sun dried tomatoes and asiago cheese on top. We serve with a side salad and a glass of white wine, Pinot Grigio right now.

Shrimp with zucchini noodles and other veggies

Besides chicken, we have seafood and shellfish (shrimp) meals and this one above paired shrimp with zucchini noodles, more popularly called zoodles. I can't recall the other added veggies, but suspect that peppers and cauliflower were also included in this meal. Many times, we create a dinner based on what's available in the fridge and needs must be used before the next grocery shopping excursion.

Strata made with focaccia bread and focaccia crotons

Focaccia bread was made again this past weekend (it's fast becoming a favorite) and enjoyed with homemade soup and salad. Then, leftover focaccia bread was used for a strata with zucchini, peppers, onions, ham, dried herbs, eggs, half-and-half. Some focaccia cubes were toasted for salad crotons.

Here's some information on the differences between a quiche, frittata and strata as I was a bit uncertain myself. Frittatas are a go-to for us when the plan is to use veggies quickly.

Frittata: a round omelet and unlike a regular omelet that's folded to make a semi-circle shape with the fillings in the centre, it isn't folded, but keeps the round shape of the skillet. Fillings are mixed into the beaten eggs. To cook the egg's surface, the (oven-proof) skillet can be covered and cooked on a stove-top, then usually goes into the oven to finish cooking the eggs.

Quiche: an unsweetened custard pie with savory fillings; if you make one without the crust, it's a “crustless quiche.” It traditionally includes milk or cream and eggs as the base, and you can add cheese, vegetables, cooked meats, or your choices. As a custard, it's more delicate in consistency than a frittata.

Strata: a sweet or savory egg-bread casserole baked in the oven that can be include a variety of fillings such as meats, cheese, and vegetables. Usually the bread and fillings, including cheese, are layered in a casserole dish with the egg mixture poured over all. This dish can be prepared the night before to allow time for the bread to soak up some of the egg mixture.

How about you — have you done much (any?) home cooking — do you improvise as well ?

More Good Eats at Home

In late August and late May, I posted about some of our at home meals. Back then, we were going to restaurants here in Nashua, NH, on a weekly basis after many re-opened for outdoor dining. While indoor dining returned in July, we preferred outdoor dining when the weather wasn't too hot or rainy. It was better watching people than walls. Today, most local restaurants remain open for indoor dining with a couple of exceptions offering take-out only. 

Luckily, Grenville and I enjoy cooking and haven't ordered take-out much aside from the occasional pizza, Chinese or Mexican cuisine. 

Even when we did dine out (literally) we still cooked at home most of the time and more often now. Of course, we dine out when on a day trip or longer getaway, now that we're able to travel somewhat although recent and upcoming travel has been limited to New England locations (for now). But after our 2nd vaccine and a two waiting period, we're hoping to see the RI grands this Easter.

Breakfast has always been a favorite dining out meal for us. Here, a favorite breakfast spot is the Midfield Cafe, located at the Nashua Airport, known as Boire Field. We may go this weekend and might see flights going out or landing while dining. This local airport has a lot of activity: flight training, and charter, corporate, military and recreational flights. 

Here's some of what's been cooking at our home with both of us sharing the kitchen. We usually take turns in our smallish galley kitchen and agree that we work better alone.

Home made soups: butternut squash, turkey noodle, zucchini

Soups have been on our dinner menu at least once a week, turkey or chicken noodle soup to various vegetable soups, including butternut squash and a more recent one, zucchini soup. As many of you know, it's possible to make soup out of a wide range of veggies. We've made batches of cauliflower soup and carrot soup and separately and together. 

Home made breads: artisan and peasant

There's nothing like homemade bread to go with a bowl of homemade soup. The problem is that we enjoy the bread too much. That's why it isn't on the dinner menu weekly.

English muffin and veggie egg bake

Many nights, breakfast has been dinner, like this English muffin bake which included cubed muffins, eggs and assorted vegetables including peppers, onions and zucchini. You can find so many different variations for this online. It comes together quickly and is delicious and we had leftovers too.

Baked French Toast by Grenville

This is a decadent baked French toast that Grenville has made several times. For this version he used Panettone, an Italian type of sweet bread with candied fruit and raisins that's popular during the holiday season. We bought a couple to enjoy in the New Year.

Cottage pie with mashed cauliflower topping

Cottage pie has many variations, but the basic ingredients are ground meat cooked in a gravy or sauce with onions and other vegetables such as peas, carrots and/or corn, then topped and baked. The usual topping is mashed potato, but I substitute mashed cauliflower. This large one provided us with leftovers for several meals, and leftovers are always tastier.

Apple crisp, chocolate chip cookies, apple turnover, apple bread

Desserts have not been made regularly this year, but when they have, apples are a main ingredient for apple crisp, apple turnovers (also called hand pies) and apple bread. Chocolate chip cookies were part of our holiday treats, which we have since refrained from baking. It's not that we're being especially good, but they disappear too fast in our home.

We have several shelves of various cookbooks, so there are a lot of meal choices. This year, I'm trying to reduce my online recipe searches. The problem is that many times, I have ingredients, but can't find a cookbook recipe that doesn't call for adding items I don't have. Yet, going online and entering what's on hand usually yields (too) many recipe variations.

As stated in earlier posts, simplicity and easy cleanup are goals in meal goals. One-pot dinners are favorites as are leftovers. There's no recipes or links here as everyone has favorite(s).

What's been cooking in your home? 

On another food note since peanut butter is a food group, as we all know, did you know that March 1 was National Peanut Butter Day? (neither did we) If you are a peanut butter fan like us, then here's some very good news.

Ultimate Peanut Butter Lovers Cup

That because on March 1, Reese's announced a new peanut butter cup, the Ultimate Peanut Butter Lovers Cup with a double dose of peanut butter and no chocolate. This is the first time in over 90 years that Hershey has released a variation of the favorite cups without chocolate.

Reese's Peanut Butter Cups are marketed by The Hershey Company. They were created in November 1928, by H. B. Reese, a former dairy farmer and shipping foreman for Milton S. Hershey. 

The new light golden cups are made entirely of peanut butter, inside and in the peanut butter candy-flavored outer shell. According to a company press release, the new option is every peanut butter lover's dream; we’re giving the truest peanut butter fans something to go wild about.

The new cups will be available in standard, king size and miniatures at retailers nationwide starting early April 2021, just in time for filling those Easter baskets with sweet treats.

I don't know about everyone else, but Grenville and I will definitely be sampling these.

More Good Eats at Home

Way back in late May I did an at home food cooking post. Since we've continued to be mostly at home and still cooking, it was past time for an update.

Our windowsill herbs

In Nashua, NH, restaurants re-opened for outdoor dining in May. By July, they could have indoor dining, which is very helpful on rainy days when folks would not be outdoors. Social distance guidelines apply  and servers remain masked outdoors and indoors. Customers mask up when dining or entering and using the facilities. Some local eateries have also added planters with flowers and there's even several trees growing on Main St.

We have supported local restaurants on a weekly basis either for breakfast, lunch or dinner. Prices have been a bit higher because of increased food costs, but that's also been the case when grocery shopping.

Some formerly baked treats

Mostly, we've eating at home with one BIG exception — no baking, zilch, none has been done the past several weeks. This is very different from several months ago when banana bread made weekly (wasn't everyone doing this?) along with artisan bread. Also homemade cinnamon buns (they really were so good). Part of our self-imposed baking ban is part of a joint effort to loss weight. However, sometime in the future, a loaf of fresh bread and homemade pasta may be on the home dining menu.

We gave up on baked goods, but not entirely on pie and that's what's pictured below — this zucchini pie has ingredients of zucchini, eggs, Bisquick, cheese (cheddar and Romano), vegetable oil, salt and pepper and seasonings of your choice. Everything gets mixed together in one bowl. Leftover zucchini pieces were added on top with fresh parsley. This a very easy recipe and we enjoyed it with a side salad for dinner, then with toast for breakfast.

Zucchini pie (oven ready, baked and served)

None of our home meals have been very complicated. Cooking is one thing, but clean-up is less fun, and the easier and quicker the better. One-pan/pot meals are huge favorites. (Did I mention we both dislike cleanup?)

Homemade marinara sauce & zucchini lasagna

We like lasagna, but cutting out bread and pasta meant finding another recipe, and that's where zucchini came in again. Grenville used a mandolin to slice thin planks, which were then salted to remove some of the moisture. Despite this step, the lasagna was still more liquid than when made with past, but still delicious made with homemade marinara sauce.

Clockwise: Pork chili on cauliflower rice, pork chili omelette, shrimp on cauliflower rice & zucchini noodles

Seafood, chicken and pork are served more often than beef in our home. The top two pork meals were pork chili, made from a leftover pork roast with added beans and chopped tomatoes and spices, then served over cauliflower rice. Next to it is a breakfast pork chili frittata. Two shrimp meals were served over cauliflower rice and then over zucchini noodles (called zoodles). We're happy that summer squash is readily available at the Nashua farmers' market and in a grocery store, which sells local produce.

Cauliflower Tots (forks down from us)

Cauliflower has replaced rice for most meals in our dinner menus. It's also an easy side dish when roasted. Homemade roasted cauliflower tots ↑ got 2 forks down from both of us. Tater Tots have nothing to worry about in our opinion.

Homemade basil pesto

Pesto is a classic sauce made from basil, pine nuts, oil, garlic and Parmesan cheese. In supermarkets it's usually in either the condiments or sauces section. But, many store-bought ones contain cashews, walnuts and not the traditional (and costly) pine nuts. Pesto is delicious, but very high in fat, when compared to a marinara sauce, made from tomatoes, garlic, onion, and seasonings (oregano, basil and marjoram). On the plus side it has a lot of antioxidants. We use it on cooked vegetables, like (surprise) zucchini but not every day. For watching calories, marinara is better than pesto. Alfredo sauce won't win a health contest, but is a go-to for a creamy addition to a dish.

Veggie egg bake

Veggies, eggs and cheese play a big role in our dinner plans. It's also been a great way to use peppers, onions and zucchini in an egg bake and leftovers means a nite or morning or no cooking needed! 

None of our home meals have been complicated. Simple ones are favorites here. Cooking is one thing, but clean-up is less fun, and the easier and quicker the better. 

This post excludes recipes or links. There's endless variations available online. In some cases, I've combined several recipes.

Sorry if any of these food photos made you hungry.

Good Eats at Home

The post title partly refers to the title of a popular cooking show that we always enjoyed on the Food Network. And, describes what's been happening at out home during self-isolation. We've been cooking at home a lot more vs. take-outs from local eateries.

Good Eats is/was (not sure if it has returned) was created and hosted by Alton Brown. He explained how to create a meal, and included wacky teaching methods to explain how ingredients interacted when put together.  (Update: Good Eats Reloaded is available on the Cooking Channel. I watched a couple of new episodes online. It’s still a fun show.)

NH has thankfully been less corona virus impacted than some neighboring states. We've been in self-isolation mode since mid-March (how time does go by) and cooking more with favorite recipes. Home cooking isn't something new for us as we enjoy meal prep and working in the kitchen, just not at the same time, due to space constraints in our galley kitchen. And, clean-up is the least favorite part of the process.

None of our dinner recipes have been complicated ones. We like to cook but the easier and quicker the better for us. That said, one-pan/pot meals are huge favorites. (Did I mention we both dislike cleanup?)


Shown above are a few tried and true favorites — sheet pan roasted chicken and vegetables, stuffed peppers, and pasta e fagiola (often called pasta fasul or fazool). The last one is a traditional Italian pasta and beans dish commonly made using cannelloni beans and pasta, traditionally ditalini. The soup base includes olive oil, garlic, onion, celery, carrots with tomatoes. It's best served with chunky fresh-baked bread. Yes, we've been making bread too, hasn't everyone?  

The stuffed pepper filling was leftover meatloaf with added rice and tomato. Leftover meatloaf is good, but a different meal was better.

Yes, pizza has been on the menu quite a few times in many different varieties and toppings: sausage, pepperoni, extra cheese. The Lodge cast iron pizza pan purchased on our cross country trip 2 years ago has been getting a real workout. We've used store bought pizza dough in the past, but recently have started preparing our own dough, after all we do have the time and, lately, the flour and yeast too.

No recipes have been included in this post for several reasons — there's so many available online, everyone has a favorite recipe/method and, more importantly, space because who wants to scroll through several long recipes in a blog post? (No, I didn't think so either.)

Before and during meal prep photos also have been excluded since it's really difficult (and quite messy) to snap a pic when working solo in the kitchen (as mentioned earlier we work alone).
Now, at the risk of making you hungry, above are a few more recent meals and none were difficult. Clockwise from the top: sausage with peppers, onions and potatoes was another easy oven-cooked, one pan meal. Chicken pot pie was easily done using store-bought rotisserie chicken, a frozen pie crust and either fresh or frozen peas and carrots with spices and a cream soup base. The homemade sauce as done by sautéing garlic and onion, adding spices, and two cans of crushed tomatoes. The resulting sauce was used for pasta and pizza. Leftover meatloaf/stuffed pepper filling was re-purposed in a dinner omelet. 

Good news here is that NH restaurants re-opened for outdoor dining only this week with socially distanced tables of from 2 to 6 people, depending on the restaurant and outdoor space. Servers are masked; customers are not unless entering the restaurant to use the facilities. We're looking forward to outside dining as warmer weather is finally here and looks like it's staying around.

Aside from dinner, I've also been doing some baking, recently termed stress-baking and thankfully some neighbors have been willing recipients of my banana bread and soda bread. I've also made fettuccine using a pasta maker my late mother gifted to me over 30 years ago and which I recently started using — it was long overdue, details in a future post. Thankfully, flour has become more available in several local supermarkets.

How about you — cooking and baking at home more often these days?

Blueberry Yogurt Cake

What's not healthful about yogurt and blueberries?
When both are combined in a loaf cake, it's even better and maybe healthy?

Most likely you've come across berry cake recipes in your recipe files, online, or have a family favorite. For me, this was a new one, to try and share with friends and bloggers. (Sorry no taste sample. Grenville did that cause he's nice that way.)

This recipe was in Fresh, a free monthly magazine from Hannaford supermarket with recipes and healthy eating info. I used  wild blueberries we had picked near the mill apts. We has been invited to dinner and this was dessert — topped with vanilla ice cream. What's not healthy about that combo? (No need to answer that.)

Before starting a recipe, I read it through, assemble needed ingredients, and prepare as much as possible in advance — the term for this is Mise en place. (Grenville never does this claiming that it clutters his work space). Everyone has his/her own methods.

A French term, Mise en place (literally "set in place") applies to having all ingredients measured, cut, peeled, sliced, grated before cooking starts. Pans are prepared and mixing bowls, tools and equipment set out. 

Brown-Butter Blueberry Yogurt Cake
Whole-milk Greek yogurt results in a super-moist cake, but low-fat will also work, if preferred. If you prefer raspberries vs. blueberries, swap them in and add 20-30 minutes to the baking time. You'll need 1 full stick of butter (8 TBSPs). Recipe serves 8.

Cake Mix
6 TBSP unsalted butter
1 Cup whole-milk (or low-fat) plain Greek Yogurt
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1-3/4 Cup all purpose flour
2 Cups fresh blueberries 

Streusel Topping
2 TBSP unsalted butter
1/3 Cup packed light brown sugar
1/3 Cup walnuts, chopped fine
1/4 Cup all-purpose flour
1/4 tsp ground cinnamon
pinch of salt

Cake Ingredients
Center a rack in oven; heat to 325℉ degrees. Press single large piece of parchment paper into 9x5 loaf pan and let sides overlap over long side of pan.

Melt butter in small skillet over medium-high heat, swirling until sputtering subsides. Continue to cook, scraping ottom of pan often until butter turns golden brown, 5-7 minutes. Quickly scrape butter and browned solids into heatproof bowl; cool 5 minutes.

Whisk yogurt, sugars, eggs, baking powder, vanilla and salt in large bowl until combined. Continue to whisk, slowly add browned butter and browned solids, until blended.

Using rubber spatula to gently fold in flour until barely combined. Don't over-mix batter which will be thick and lumpy. Gently fold in 1-1/4 cups of blueberries, then transfer to prepared pan and spread in even layer, pressing better into corners. Scatter remaining 3/4 cup of blueberries on top; gently press into batter.

Streusel Ingredients
Wipe out skillet, add butter and melt over medium heat. Remove from heat, add remaining streusel ingredients; stir to combine. Spoon mix over top of batter, gently press down.

Transfer to oven and bake 60-70 minutes until toothpick in center comes out mostly clean (few moist crumbs OK). If streusel starts to turn dark, loosely cover top of pan with foil.

Cool in pan 15 minutes, use parchment overhang to lift cake out. Transfer to wire rack and let cool completely, about 1 hour, 30 minutes (per recipe).

Per serving: 460 calories, 18g fat, 350mg sodium, 69g carb, 2g fiber, 40g sugar, 7g protein

It was delicious and yes, we did share with our friends — they had the ice cream !