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?

Curried Chicken Salad

Both Grenville and myself are watching our caloric intake (more closely) these days. This means looking for healthier ways to prepare a summertime favorites, chicken salad.

We've been using less mayonnaise by combining part (regular) mayo and plain yogurt in some recipes that use mayo. We find this preferable to buying no-fat or low-fat versions.

The recipe below is a variation of one by Ellie Krieger, whose Real Good Food, show is one of my favorite PBS cooking shows. Her other show, Healthy Appetites is on the Food Network, Healthy Appetite, but as we are non-cable or satellite TV subscribers. As a registered dietician and nutritionist,  her menus are focused on both delicious and healthy eating.

Ms. Krieger's recipe used 1-1/4 lbs. of skinless, boneless chicken breast halves, a cup of red grapes, and a 1/4 cup of freshly chopped cilantro. My substitution, used leftovers from a store-bought rotisserie chicken, chopped scallions, and dried cilantro as we didn't have any fresh available. It was delicious!

Curried Chicken Salad

• 1-1/2 C chicken, cut up (cooked rotisserie chicken)
• 1/4 C nonfat plain yogurt (my choice Greek-style plain)
• 1 TBSP mayonnaise
• 1/4 C chopped scallions
• 3/4 tsp curry powder (more or less to your liking)
• 1 tsp dried cilantro
• Salt and freshly ground black pepper
• 1/4 C sliced almonds, roasted
• 3 ounces mixd greens (about 3 cups lightly packed)
• 1/2 TBSP extra-virgin olive oil
• 1/2 tsp lemon juice

1. Before mixing the salad, toast the almonds in a small dry skillet over medium-high heat about 3-4 minutes until they are fragrant and starting to turn golden
2. Stir together the yogurt, mayonnaise and curry powder in a bowl. Fold in the chicken, and cilantro and season to taste with salt and pepper.
3. Tos the greens with the oil, lemon juice, salt and pepper.
4. Arrange the greens on individual plates, top with a scoop of the chicken salad, and top with the almonds.

This salad tastes better if made ahead of time, then chilled for a few hours before serving. It's an easy summer meal and great as a picnic take-along as long as kept cold. 

It's healthy, carb-free and provides plenty of protein and vitamin benefits. Grenville rated it a "keeper."

Easy Chickpea Salad

Ever look inside the pantry or fridge and try to come up with an accompaniment for dinner.?

Me too and last week I was looking for an easy side dish salad to serve with fish. My ingredients were garbanzo beans (chickpeas) and red and green peppers, which seemed a good fit for a salad. Here's what one found online at Epicurious with a few personal modifications. 

This is a very easy salad and the basic recipe can be modified to your personal taste. For a spicy version, add some Sriracha sauce. Try swapping out the lemon juice for lime juice and use other cheeses (feta, Asiago) instead of Parmesan, or mix in chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, omit the cheese and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

I substituted Asiago cheese in this recipe and used dried herbs vs. fresh.

Chickpea Salad with Lemon and Parmesan

• (1) 15 to 15-1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
• 1/2 chopped green pepper (personal add-in)
• 1/2 chopped red pepper (personal add-in)
• 2 TBSP chopped fresh basil
• 2 TBSP chopped fresh Italian parsley
• 2 TBSP fresh lemon juice
• 4 tsp extra-virgin olive oil
• 1 small garlic clove, pressed
• 1/3 C (packed) freshly grated Parmesan cheese (Asiago cheese for me)
• Coarse kosher salt and freshly ground pepper

1. Combine rinsed and drained chickpeas, chopped fresh (or dried) basil and parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. 
2. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. 

Season salad to taste with coarse kosher salt and freshly ground black pepper. The salad can be made 4 hours ahead, covered and refrigerated. Serve chilled or at room temperature.

It was good the first night and even better a day or two later.

Claws and (KFC) Slaw

We've been invited to the home of domino playing friends for a "Lobster Fest" this weekend — our first since relocating to New England. We've enjoyed feasted on lobster mac & cheese, which is a big HUGE menu item in many fast food eateries and restaurants here, but it's really not the same as eating lobster. Trust me on this.

This weekend event is "a bring something" along. I volunteered to make coleslaw because it's a side dish also to the alternate used pork that's being served. Nope, I didn't use pre-packaged slaw, there's no need to since shredding a head of cabbage and carrots is easy-peasy with a food processor (and less costly than the packaged stuff too). We already had the needed ingredients including salt, vinegar, lemon juice, pepper, sugar, onion and luckily some buttermilk.

Since our friends said they enjoyed the coleslaw at KFC, a place we never eat at, I decided to try and duplicate their version. I checked online and found lots of sites showing the KFC Coleslaw Recipe. Apparently, it's quite well liked.

And, to save you some time in looking, here is one found online.

KFC Coleslaw Recipe

• 1/2 C Hellman's mayonnaise (only brand we use and "the best")
• 1/3 C granulated sugar
• 1/4 C milk
• 1/4 C buttermilk
• 2-1/2 TBSP lemon juice
• 1-1/2 TBSP white vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 head finely chopped cabbage
• 1-2 finely chopped carrots
• 2 TBSP minced onion

1. Chop carrots and cabbage into fine pieces using a food processor — it's easier.
2. Combine all other ingredients, including onions.
3. Add dressing to cabbage and carrots and mix well.
4. Cover and refrigerate min. 2 hours before serving; longer enhances the flavors.

According to Grenville, this slaw passed the taste-test. However, this version was too finely chopped for us. Next time we'll return to our recipe, which chops the cabbage and carrots in thin strands and adds celery seed, but no buttermilk.

How do you like (or not) your coleslaw?

Chicken Salad E-a-s-y

Chicken Salad is not only easy to prepare, but even better when you don't have to cook the chicken. That's right. No cooking — doesn't that  sound easy?

No, it's not uncooked chicken but rotisserie-cooked chicken bought from the supermarket. We usually buy the largest one available and find ways to use it in 3 or 4 meal plans during the week. In many ways, it's easier than cooking chicken several times a week. 

The recipe isn't unique. An online search found ones that added lemon or lime juice, even turmeric or curry power. Those were not my style.

Instead, I opted for one that would use pantry staples I already had available. And, I learned about thinning the mayo with tarragon or white wine vinegar. (Luckily I already had at least one of those vinegars.)

Chicken Salad with Cranberries & Walnuts

Makes 4 to 6 servings

• 4 C cubed (1/2 inch) cooked chicken (about 1 3/4 lb
• 1 C walnuts, toasted and chopped
• 1 celery rib, diced into small bits (1 cup)
• 1 C dried cranberries
• 2/3 to 3/4 C mayonnaise
• 3 TBSP tarragon vinegar or white wine vinegar
• 2 TBSP finely chopped fresh tarragon/herb of your choice
• 1/2 tsp salt
• 1/2 tsp black pepper

Here's the uncomplicated mixing directions — toss all ingredients together lightly in a large bowl until combined well. Refrigerate until serving.

There are numerous variations possible. For example, some include Dijon mustard and dill — I know we'll be trying others this summer season. 

We enjoyed this version over a bed of spring greens with some apple slices added.

Dinner made easy and (very) simple. This is our favorite type of warm weather meal planning.

Un-Cobb Salad & Brown Derby

This salad recipe originated the same way as the original Cobb Salad — from refrigerator leftovers. It contains many of the same ingredients, but it's not the exactly the same.

Cobb salad is a main-dish American garden salad consisting of chopped chicken (or turkey), salad greens, usually iceberg and romaine lettuce, watercress, endives with tomatoes, crisp basin, hard boiled eggs, avocado. Add-ins are often Blue cheese or Roquefort cheese or even Cheddar cheese. And it's topped with a vinaigrette dressing. An easy way to remember the ingredients list is to use the mnemonic EAT COBB: egg, avocado, tomato, chicken onion, bacon, blue cheese.

Its origin is the Hollywood Derby Restaurant in 1937. All online sources seem to agree that it's named after Derby owner, Robert Cobb. The most popular version of its creation is that Cobb had not eaten when late one night he raided the restaurant kitchen and mixed together leftovers, adding cooked bacon from a chef and tossing it all with French dressing. Showman and theater owner Sid Grauman (think Grauman's Chinese Restaurant) was reportedly with him. Salad ingredients were chopped fine because Grauman,who had recent dental work, couldn't chew. Afterwards, Grauman was said to have requested the salad which was then added to the menu. It became a popular item and developed a following among popular movie stars of the time.

I raided the Frog & PenguINN refrigerator and pantry this weekend, gathering these ingredients:

• Cooked chicken
• Romaine lettuce
• Avocado
• Celery
• Tomatoes
• Pecans
• Hard boiled eggs
• Dried cranberries

Okay, the hard boiled eggs were NOT already cooked, but were an easy addition to prepare. Cooked bacon and cheese were left out because no bacon was already cooked and I forgot about adding cheese, but there's always next time.  No proportions are given because I did not really measure, but just made enough for Grenville and myself to enjoy for a Saturday night meal with NO leftovers. This dressing was homemade from ingredients on hand. Refrigerated leftovers will keep for about a week.

Vinaigrette Salad Dressing

• ¾ C canola oil
• ¼ C extra-virgin olive oil
• ¼ C red wine vinegar
• 1 TBSP fresh lemon juice
• ¾ tsp dry mustard or 1 TBSP Dijon mustard
• ½ tsp Worcestershire sauce
• ¼ tsp sugar
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

The first Brown Derby opened in 1926 as a coffee shop on Wilshire Boulevard in Los

Angeles, CA. It was started by Wilson Mizner and funded by studio owner Jack Warner. Whimsical architecture was popular at the time and the now famous design was created to catch the attention of passing motorists. The name was said to have derived from a similarly named New York restaurant which had been a popular hangout for vaudevillian performers in the 1920s. The CA location was across the street from a popular Hollywood night spot, the Ambassador Hotel's Cocoanut Grove.

A second Brown Derby, the Hollywood Brown Derby, opened on Valentine's Day in 1929 near the corner of Hollywood and Vine. Despite the less distinctive and mission-style facade this one soon became identified with the golden age of Hollywood. In large part due to its location near the major movie studios of the day. This location attracted such a following from the movie industry that major stars would receive fan mail addressed to them at the "Hollywood Brown Derby." Rival gossip columnists Louella Parsons and Hedda Harper were regular patrons who called it their "office headquarters." In April 1985, the Brown Derby ceased operation as it needed reconstruction due to potential earthquake damage. The restaurant was largely destroyed by fire in 1987. 

(Brown Derby vintage photos are from Internet sites with no copyright restrictions. The first photo is by Chalmers Butterfield. The second photo is from a 1952 postcard.)

Broccoli Salad

This salad is often a mainstay for many potluck or holiday get-togethers, yet it's good anytime and even served at home. It was a first time dish at The Frog & PenguINN this weekend.

Broccoli salad can be overdone with too much mayonnaise and sugar. Too much of either and the broccoli can't be seen or tasted. 

A recipe in Cook’s Country magazine formed the basis of this version. 

Broccoli Salad

• 6 slices bacon, cooked and chopped fine
• 1/2 C golden raisins
• 1-1/2 lb. broccoli florets, cut into 1-inch pieces (we used 1 lb.)
• 1/2 C mayonnaise
• 1 TBSP balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 C walnuts, toasted and chopped; pecans will work too (we had these)
• 1 large shallot, minced (skipped this as had none)

1. Cook bacon over medium-high heat until crisp. Drain on paper-lined plate.
2. Boil water; add broccoli and cook for about 1 minute, until sightly tender. Drain and place in ice water to cool, then drain again.
3. Whisk mayonnaise, vinegar, salt and pepper in large bowl. Add broccoli, raisins, nuts, and shallot (if using) and toss to combine. Season with (more) salt and pepper to taste.
4. Sprinkle with bacon and serve. I mixed the bacon in with the raisins and nuts in the above step.

Grenville declared a “keeper" and that's always high praise. It pairs well with many entrees, including beef, pork and chicken and we served it with grilled steaks for Sunday dinner. 

Ribs Rubbed Right

Crockpot cooking is easy, but ours has been on hiatus, since warm weather meals are often salads or grilled foods.

Until last week, when we bought a package of boneless country-style pork ribs. I had read that these were great cooked in a crockpot with a few added ingredients — barbecue sauce, sliced onions and rubbed with spices of your choice, which makes the ribs extra flavorful. While there are lots of choices on what rub to use, mine included brown sugar, garlic powder, cumin, and chili powder.

Crock Pot Country Style Ribs

• 4-6  lbs. country-style ribs  (ours were bone-in)
• 8 oz. barbecue sauce
• 1 onion, cut in slices
• 3 TBSP Worcestershire sauce

The Rub

• 1/2 TBSP paprika
• 1 TBSP brown sugar
• 1TBSP  ground kosher salt
• 1 TBSP chili powder
• 1 TBSP ground cumin
• 1 1/2 tsp black pepper
• 1TBSP garlic powder

Put onions in bottom of crockpot, dry off ribs. Mix dry rub ingredient together. Rub the ribs with Worcestershire sauce, then with the rub. Criss-cross the ribs in layers in crockpot. Pour barbecue sauce in and cover. Set crockpot on LOW 6-8 hours; HIGH 3-4 hours if you’re in a hurry, but for this meal, low and slow is best.

The ribs were served with these easy side dishes (the recipes were posted before, but repeating means no links to another post.)

Classic Slaw

Buy a bag or prepared Cole Slaw mix which is SO much easier then shredding everything by hand. Then, just make the dressing:

• 1/2 C mayonnaise
• 2 TBSP rice vinegar
• 1 tsp brown sugar
• 2 TBSP milk 
• 1 tsp ground celery seed
• 1/2 tsp seasoning salt

Whisk ingredients in small bowl. Let sit 15-20 minutes so flavors blend. Stir just before adding to salad.

Asian Marinated Cucumber Salad

• 1 large cucumber, thinly sliced (seedless if available)
• 1/4 onion, thinly sliced
• 1/3 C rice vinegar
• 1 TBSP minced fresh dill or ½ tsp dried dill weed
• 3/4 tsp salt
• 1 tsp sugar
• ¼ tsp crushed red pepper flakes
• 1 TBSP toasted sesame seeds (optional)

Gently toss together ingredients until evenly coated. Place in a container with a tight fitting lid and refrigerate for at least 1 hour. Gently toss again before serving.

Dinner was great — leftovers were even better !

Green Eggs without Ham

Ever happen to you — green hard-boiled egg yolks ?

It’s a chemical reaction that happens because the iron in the yolk reacts with the sulfur in the white to produce ferrous sulfide. While color wise it’s unappealing, it’s OK to eat.
Prolonged heating is to blame.

HOW to avoid + Easy peeling — start eggs in cold water, bring water to a boil, turn heat off and cover the pan. The residual heat cooks the eggs in 10 minutes. When eggs are cooked, pour out boiling water, then shake the pan back and forth to crack the shells. Transfer eggs to a bowl of ice water. The cracks  let air and water in between the white and shell, making the eggs easier to peel. AND, plunging the eggs in ice water NOT only stops the cooking, but also prevents those green rings.
Once you have some hard boiled eggs , it’s time to make egg salad.

Classic Egg Salad

• 6 hard-boiled eggs
• 1/4 cup mayo
• 2 TBSP minced red onion OR scallions
• 1 TBSP fresh parsley OR dried
• 1 celery rib, chopped fine
• 2 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• pepper to taste
• smoked paprika

Dice eggs into small cubes. Mix diced eggs with remaining ingredients in a medium bowl, add pepper to taste. Sprinkle with smoked paprika. Refrigerate until serving.

Store refrigerated in an airtight container for up to 1-2 days.

And, with the temps as hot as they have been around here (lots of other places too) salads have been on our dinner menus several evenings recently.

Sweet Potato Salad #1

We try to avoid eating too many “white” foods, like breads, potatoes, rice. But, potato salad is a go-along with BBQ anything. Good thing we not only like sweet potatoes, but had some at the F&P. I’d heard/read about using them in a potato salad and it seemed like a perfect salad to have with BBQ chicken when friends came over for Sunday dinner.

It’s called SP Salad  #1 since this was a first attempt with variations from a couple of recipes. The recipe I planned to use called for safflower or grape seed oil (instead of mayo) and none was in our pantry, but will be soon. So expect a future version of F&P sweet potato salad. HINT: After you zest the orange, cut it and squeeze the juice to use as well.

Sweet Potato Salad #1

• 2 lbs. sweet potatoes, cubed
• 1 red pepper, seeded & chopped (green OK)
• 4 thinly sliced scallions
• 1/3 C mayonnaise
• 2 TBSP rice wine vinegar
• 3 TBSP fresh orange juice
• 1 tsp finely grated orange zest
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• salt & pepper to taste

Boil sweet potatoes in salted water over medium heat. Cook until tender (10-14 min.) depending on the cube size. Drain and cool. Transfer to a large bowl; add onions and pepper.

Whisk together the mayo, OJ, spices — hold the orange zest and paprika — carefully fold into potatoes. sprinkle orange zest and smoked paprika on top. Refrigerate until serving.

As with most salads, this one was better the second day with leftover BBQ chicken.

Strawberry-Lemon Basil Dressing

As we’ve been telling y’all for the past few weeks, this year’s F&P strawberry crop has been outstanding, abundant, and SO VERY delicious. We’ve been enjoying strawberries in morning smoothies, fruit salads and in Grenville’s first strawberry pie.

Before leaving for our PA road trip last week, we picked and ate as many berries as possible. Checking the patch this week there were still some usable ones, but only a scant cupful. Still, there’s lots of flowers, so more fruit soon – we hope! That said and using the most recent pickings, here’s a new way to enjoy strawberries – on salad. The photo shows the ingredients.

Note: there was no “pure maple syrup”  or fresh lemons in the F&P. Instead, bottled syrup and bottled fresh lemon juice were substitutes and worked well.

Strawberry-Lemon Basil Dressing

• 1 C fresh strawberries
• 1/2 C packed fresh basil
• 3 TBSP fresh lemon juice
• 1 TBSP extra virgin olive oil
• 1/2 tsp pure maple syrup to taste
• 1/4 tsp fine grain sea salt
• 1/4 tsp black pepper

1. Put strawberries, basil, lemon juice, oil in a food processor OR (my choice) use an immersion blender. Process until smooth.
2. Add salt, pepper, syrup to taste.
3. Assemble a salad and pour dressing on top.

Leftover dressing will keep a few days refrigerated in a sealed container. Tonight’s salad included chicken strips, Chinese noodles, and water chestnuts.

This recipe is adapted from a vegan recipe blog, Oh She Glows. Check out this site for lots of great recipes from Angela Liddon.

Bean, Beet and Cucumber Salads

Recently, I’ve been trying some new (to us) salad recipes since, thanks to Grenville’s green thumbs, there’s a lot of fresh veggies from the  Frog & PenguINN garden. These recipes are different from some usual ones in that none use mayo or sour cream; instead all contain white vinegar, oil, and honey.

Yes, we do try all recipes posted in our blog. Some are slightly altered because of personal preferences or ingredient availability – if it’s not in the pantry, then it’s time to substitute.

These were served at the F&P when friends came for dinner a couple of weeks ago. All are from a recent addition to our cookbook collection,
Joy of Cooking Cookbook by Janet Ballantyne There’s always room for one more book, especially one that’s all about vegetables and similar to our favorite, Victory Garden Cookbook. And, it was a bargain at the local library’s sale table of withdrawn books.

If you have an abundance of beans, beets, or cucumbers, or just want to try a new recipe, then give one or more of these a try. They’re not only easy, but no cooking is required – a very good thing on HOT summer days here on the VA eastern shore.

Green Bean, Celery, and Kidney Bean Salad

• 4 C diagonally sliced beans
• 1/2 C sliced scallions
• 1 C diagonally sliced celery
• 1 C kidney beans
• 3 TBSP soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 2 tsp honey
• 1 tsp fresh ginger root
• 1/3 C wine vinegar
• 1/2 C vegetable oil

Note: substituted 1/2 tsp dried ginger for ginger root

1. Steam the beans until tender crisp, about 3 minutes, put into cold water and drain well after cooling.
2. In a large bowl, toss beans with scallions, celery and mushrooms.
3. Whisk together the soy sauce, sesame oil, garlic, honey, ginger, vinegar, and vegetable oil.
4. Pour over salad, toss and serve.

Prep time: 30 minutes / 6 servings

Beets and Orange Salad

This is a very colorful dish with red beets and orange sections.

Cook beets  before peeling to retain color and flavor. Wash the beets well, trim off the greens and tap root, cover with water and boil about 20 minutes.

Cool and slice cooked beets and combine with orange sections and minced scallions (optional). Pour Honey Curry Dressing on top.

Honey Curry Dressing

• 2/3 C vegetable oil
• 3 TBSP lemon juice
• 2 TBSP white vinegar
• 1/4 C honey
• 1 tsp curry powder
• 1/2 tsp salt
• 1/2 tsp pepper

Whisk ingredients together and pour over beets and oranges.

Scandinavian Cucumber Salad

This recipe calls for a lot of cucumbers, and while we like them, we try to avoid eating the same salad all week. I only used half this amount of cukes and  reduced the other ingredients accordingly. But if you’re feeding a large group OR really like cukes, then use as posted.

• 8 C thinly sliced cucumbers
• 1 tsp salt
• 1/2 C white vinegar
• 1 TBSP sugar
• 2 tsp honey
• 1/4 C vegetable oil
• 1/4 C minced fresh dill, fennel, parsley or chives
• 1/2 C sliced red onion or scallions

1. Place the cucumbers in a colander and sprinkle with the salt. Weight the cucumbers with a heavy plate, drain for 1 hour, then transfer to a large bowl.
2. Mix vinegar, sugar, honey, oil. Pour over cucumbers. Toss in herbs and onion or scallions. Serve chilled

Prep time: 20 minutes + 1 hour for draining
Chill: at least 1 hour
Yield: 6-8 servings

Summertime is for salads

Cucumbers in Lemon Juice

OK, so you know about the overflow  of cukes in the Frog & PenguINN vegetable garden this year – thanks to Grenville’s growing enthusiasm for planting. We’ve been eating a lot in tomato-cuke sandwiches, sour cream and cuke salad, tomato and cuke salad or just cukes alone.

Here’s another way to serve cukes. This is not only so easy, but refreshing too, especially on a hot summer day like we’ve been having. Even neighbors who never eat cukes have found themselves taking seconds.

Cucumbers with Lemon Juice-Dill Dressing

Peel 1-2 cukes (depending on size, you may be able to only use 1 large one). Cut in half lengthwise and scoop seeds out with a spoon. But if you have small (or seedless cukes) you may prefer to leave the seeds in. Slice, sprinkle with salt, and place in colander to drain.

(Note: covering with a paper towel and then weighting down with a large can of crushed tomatoes works well.)

When drained, mix with 2-3 tbsp lemon juice, 1 ½-2 tsp of sugar and, if you prefer, chopped red onions or shallots. Toss with chopped dill, parsley or mint and season to taste.

Refrigerate before serving – best enjoyed when well chilled.

In Quiche You Didn’t Know

Yesterday’s post was about this week’s abundance of green summer torpedoes, which I referred to as cukes and zukes or cucumbers and zucchini.

The post also included a recipe fo Sour Cream Cucumbers, which  was enjoyed by friends who came for dinner last night with zucchini quiche.  Quiche is a recipe that lets you be as creative as you want with vegetables and cheese. This main ingredient in this quiche was (one guess only, please) zucchini.

Since yesterday’s post only covered cukes, the zucchini requested equal blog space. (Now don’t tell me, the veggies never talk to you  or that you don’t believe me.)You may have read it somewhere before on this blog, that the F&P garden is brimming with zukes  this season due to Grenville excellent gardening skills. This was my first zuke quiche , but it won’t be the last judging from our friends’ reactions and appetites. The last two pieces were part of our dinner tonight.

Zucchini Quiche

Deep dish glass pie – I use a 9 ½-inch deep dish and add extra veggies, like zucchini. Did I mention we have LOTS of zukes?You might need to stretch the crust a bit. My choice is 1 Pillsbury® refrigerated pie crust. Prebake crust per package directions.

F&P Note: The measurements below are approximate'; I was was “winging” it with my first zucchini quiche of the season.

• olive oil to coat pan
• 1 sliced zucchini, remove seeds if using larger zukes
• 1 small yellow squash
• ½  -1 C sliced green onions or thinly sliced onion
• 2 C shredded cheese – Swiss & cheese was used for this recipe
• 1 ½ tbsp of flour
• 1 C milk or half milk and half & half or light cream
• 4 eggs
• 1 tbsp fresh herbs (oregano, basil, parsley)l or ½ tsp dried
• ½ salt (to taste)
• ¼ tsp black pepper (to taste)

Heat oven to 375°. Prebake pie crust as directed on package. Cool after baking.

1. Add olive oil in bottom of large sauté pan, add zucchini and cook just until tender. Add scallions (or chopped onion) and cook a few minutes longer. Season with assorted herbs
2. Combine cheese and flour in bowl and toss to coat cheese with flour.
3. Sprinkle half of cheese in bottom of cooled baked shell. Spread zucchini mixture over cheese, add rest of cheese.
4. Whisk eggs, milk, spices until well blended; pour over vegetables and cheese.
5. Bake 40-45 minutes until filling is browned. It’s done if knife inserted in center comes out clean; the quiche will set up while it cools. Serve chilled or reheat before serving, if preferred.

Zuke Quiche is What’s for Dinner

Cucumbers – They’re What’s for Salad

Despite the lack of rainfall lately or maybe in spite of it, the cucumbers and zucchini have been multiplying nearly overnight. For the past couple of mornings, Grenville has come in the house loaded with lots of green torpedoes, otherwise known as cukes and zukes. Of course, pickling the cukes would be a solution, but in case Grenville forgot to mention it, there’s a  jarred cukes in the pantry from last year’s pickling – enough to last the rest of this year and beyond.

We’ve been gifting them because we can’t eat them fast enough – and don’t think we haven’t noticed that some neighbors pretend not to be home or claim not to like cucumbers. The solution? LOTS of salads. (And, Grenville makes a great cuke sandwich with mayo and white bread.) The nice thing about salads is that all can be made ahead and  taste better when chilled. So, If anyone reading has a favorite (and easy) cuke salad recipe, please post in a reply.  This is a favorite of ours
Sour Cream Cucumbers
This is an easy recipe for an abundance of summer cukes. As with any recipe, there are options (see a few below).

• 1 medium cucumbers, thinly sliced, peel first if desired
• 1 small onion, thinly sliced (Vidalia or red onion)
• ½ C sour cream
• 1 tbsp vinegar
• 1 tsp sugar
• ½ tsp salt  & pepper (to taste)

Dry cucumber slices with paper towels. Combine cucumbers and onion. Generously season with salt and pepper. Toss and let sit 10 minuets, drain any excess liquids.

Stir together sour cream, vinegar, sugar and salt. Toss with  cukes. Cover and refrigerate until well  chilled; stir a few times while marinating. Before serving, season with salt and pepper to taste, if needed.

Options: Some folks peel the cukes before slicing (we don’t). Add a couple tbsp of mayo and chopped scallions and/or garlic. And to reduce calories, substitute plain yogurt in place of sour cream.

Chili Burgers and Slaw

It’s still HOT-HOT-HOT here on the eastern shore so this week’s dinner menus will be limited to lots of outdoor grilling with accompanying side dishes. Grenville keeps coming in with fresh veggies so I have to find more ways to use them. Last growing season, I learned that zucchini do NOT freeze well. And while baking zucchini bread is an option did I mention that it was VERY HOT here this week? And, the worst days are yet to come the next couple of days. Check out the heat index for Thursday.

Tomorrow: Mostly sunny skies. A stray afternoon thunderstorm is possible. High 96F. Winds W at 5 to 10 mph.
Tomorrow night: Isolated thunderstorms in the evening. Fair skies overnight. Muggy. Low 76F. Winds SSW at 5 to 10 mph. Chance of rain 30%.
Thursday: Mostly sunny skies. A stray afternoon thunderstorm is possible. Heat index near 105F. High 99F. Winds WSW at 10 to 20 mph.

As you can see, it’s HOT and getting Hotter by the day so our dinner favorites for the next few days will be anything Grenville can grill and lots of salads. If you’ve been following previous posts, you know about the fresh veggies that he’s been harvesting  this week. Burgers are a favorite at the F&P and tonight’s dinner features two recipes from the U.S.A. Cookbook by Sheila Lukins (more on Ms. Lukins below). The cookbook colors went well with this post, especially the RED.

Chili Burgers
If you like chili like we do, here’s a way to spice them up. You can serve the burgers on buns with garnishes, or enjoy them “bunless”  like we did tonight. (Hint: the cole slaw recipe below goes perfect with these burgers.)

• 1 lb chopped meat
• 1 ripe tomato, seeded and diced into ¼-inch pieces
• 1/2 C pitted and chopped black olives
• 1 tsp finely minced garlic
• 1/2 tsp Dijon mustard
• 1 tbsp chili powder
• ¼ tsp dried oregano
• finely grated zest of 1 lemon
• 1 tbsp chopped fresh parsley or dill
• salt and fresh ground black pepper to taste

Garnishes -set our bowls of chili-style toppings such as sour cream, scallions, chopped tomatoes and grated Monterey Jack or Cheddar cheese. Serve the burgers on a grilled multigrain roll or eat plain.

• 1/3 C sour cream (optional)
• 3 scallions thinly sliced
• 1 C chopped ripe tomatoes
• ½ C  grated Monterey Jack or Cheddar

Prepare barbecue grill. Place beef in bowl and mix with diced tomato. olives, garlic, mustard, chili powder, basil, oregano, lemon zest, and parsley or dill. Season to taste with salt and pepper. Form mixture into 4 burgers. Grill burgers 3 to 4 minutes per side - medium-rare; 1 to 2 minutes - medium to well done. Serve on toasted buns; add garnishes as preferred.
Grilling alongside the burgers is half of a large zucchini, sliced lengthwise and marinated in olive oil and herbs (oregano, basil, parsley, garlic power, salt and pepper).

Cole Slaw
Like coleslaw? Then this recipe is one to try – it’s not only easy, but  Grenville claims, it’s the “best and creamiest coleslaw ever tried at the F&P. It’s also from the U.S.A. Cookbook.

• 1 head green cabbage (2 lbs) – remove outer leaves, grate coarsely 
• 1 large carrot -peel and coarsely grate 
• 1 green bell pepper - stem, seed and grate 
• 1 tbsp chopped fresh parsley
• 1 C mayonnaise 
• 1/2 C sour cream 
• 1/2 C canola oil (our preference) or corn or vegetable oil 
• 2 tbsp milk 
• 1 tsp caraway seeds 
• salt and freshly ground black pepper to taste

1. Whisk mayonnaise, sour cream, oil, milk, caraway seeds together in bowl.
2. Thinly slice cabbage and place in large bowl with carrot and bell pepper. (SEE shortcut below)
3. Toss with mayonnaise mixture and parsley.
4. Adjust seasonings to taste.
5. Refrigerate covered for a few hours. Bring to room temperature (if you like it this way) stir to mix.

Serves 6 to 8
F&P shortcut: If time is short (even if it’s not), you can skip grating your own veggies and  buy a package of the coleslaw mix in the produce/salad section of your local food store. You can add more carrot and the green pepper if you prefer, but usually the package contains carrot and red cabbage.

NOTE: Sheila Lukins, former owner of the renowned  Silver Palate food shop in NYC, died in August 2009. She owned the SP for over a decade and authored four Silver Palate cookbooks that helped usher in the new American cooking of the 1980s. In 1986, she succeeded Julia Child as food editor of PARADE magazine and wrote the “Simply Delicious”  column. The store closed in 1993, but its name continues on a line of specialty foods (sauces, condiments and oatmeal) some of which are still made per to Ms. Lukins’s recipes.

Summertime and the cooking is still easy