Clean Out the Frig One-Crust Chicken Pot Pie

I stretched an 8" pie crust into one for a 9" pie--it works, but it shows, too.

We had friends to dinner Friday night for Zucchini Soup with Pistachios (testing soup for the book), Lemon Roast Chicken (a six-pound roaster), Rosemary Potatoes, Garlic Green Beans, and Cherry Pie.  Pretty American, huh?  And lest you think that was too much, we had potato chips and sparkling wine for starters.  Just because I had a sparkler left from the holidays and I'm not embarrassed to say one of my favorite things is champagne and potato chips.   Well... The pie crust was a vegan one to avoid use of dairy (allergies) and I didn't even realize I'd have enough left for an 8 or 9" pie or a pot pie top crust.  (I created my own vegan pie crust--not terribly difficult!  Afterward, I decided to google vegan pie crusts--only to find some people use vodka for the liquid in them.  Who knew?  I might start making vegan pie crusts more often.)

Cooling the pie in the dining room where I won't knock it down like I did last time.

So-

White Wine and Lemon-Steamed Salmon Cooked on Broccoli

During the calorically dense holiday season, it makes sense to have a couple of fish, poultry, or vegetable dishes to pull out of your back pocket.  This dinner is simple to cook, but the taste is anything but.  Sauté a small, chopped onion with some garlic and add broccoli.  Next, splash in white wine and fresh lemon juice.  Add a couple of salmon filets, cover, and that's it.  The vegetables become quite tender (don't start them ahead if you want them really crisp) and are infused with the citrusy-wine sauce.  In short, they're luscious.  The salmon is very moist-- cooked barely done, and isn't all hopped up with fancy or fattening sauces.  It reeks of itself...just as it should.  There's enough for two nights or for you and a friend.  Try this:

A Fish Story: Foiled Flounder, Oven-Roasted Green Beans and Rosemary Potatoes

Fast fish dinner.  Very simple.  Wrap the fish in foil and put it in the oven.  Roast beans. Microwave and then sauté a few potatoes with rosemary. Just for you or you and a friend. Pick up a bottle of white wine and a pint of gelato.  You're set.  Except for the table.  And maybe your friend will do that.

Pork Tenderloin with Lentils and Vegetables

Festive fall food for the Solo Cook.  You probably don't want to cook a big pork loin and roasted vegetables (unless all the gang is coming,) but you might want to fix a smaller pork tenderloin and an all-in-one side brimming with legumes and sauteed vegetables that you can also take for lunches.  Sometimes in the summer I make a lentil salad and, while I was thinking about that salad, I came up with a colder weather version that's warm and inviting--despite the fact that there's still a bit of lemon juice squeezed in at the end.  Summer isn't that far away.

One of the beauties of this meal is that, if you want to, you can come home and fix it.  Pork tenderloin is a very fast meat to cook.  Seared on top of the stove and then roasted for a bit more, it's done in perhaps 20 minutes.  If that doesn't appeal, you can simply roast it for about 45 minutes at 350.  With the bacon wrap, I like the sear as it crisps the bacon right to the pork. 

To get this lovely meal out together, cook the lentils first and then begin browning the meat as you chop and saute the vegetables.  If one is done before the other, you've no worries.  The lentil-vegetable side will hold and reheat (and is good warm or cold with it's ending crunch of fresh carrots, etc.) and the meat has to rest anyway after roasting.  However you do it, you'll be happy.  I think so.  Did I mention leftover  the meat makes incredible tacos,  salads, omelet fillings, or sandwiches?  Or that this makes a tasty, easy Thanksgiving dinner for 2 or 3?  Let one friend bring pie and the other bring wine; you're set for the holiday.

Pork Tenderloin with Lentils and Vegetables 2-3 servings (plus lentil dish for lunches)

Vegetables:

1/2 pound lentils (any color), cooked and drained according to package directions --takes about 1/2 hour* 
3T olive oil, divided (1 to cook veg and 2 to drizzle on at end)
1 medium onion, chopped
1/2 cup each:  chopped eggplant, yellow squash, and zucchini (or green beans)
4 oz sliced mushrooms (1/2 a regular container)
1/4 cup   finely chopped red or green bell pepper
1/4 t each kosher salt and freshly ground black pepper (plus extra to taste)
Generous pinch of crushed red pepper
1/2 cup chopped fresh parsley
1/4 cup basil julienne (thinly sliced)
1/4 cup finely chopped yellow pepper
1/2 cup chopped tomatoes
1/4 cup chopped carrots
3 sliced green onions (white and green parts)

Juice of one lemon

1. While lentils drain, heat a large, deep skillet over medium heat and add olive oil.  Saute onion, eggplant, squash, zucchini or green beans, mushrooms, and red or green pepper until softened--about 10 minutes.  Dust with salt and pepper and crushed red pepper.
2. Turn off heat and add parsley, basil, yellow pepper, tomatoes, carrots, and green onions.  Stir in lentils and don't cook any longer.  ( A bit of a reheat is ok--see below.)
3. Squeeze lemon juice over all and stir.
4. Drizzle on other 2 tablespoons of olive oil.  Stir.
5. Taste and adjust seasonings.
6. Cover to keep warm until pork is finished .  You can reheat gently if you like.

Cooking the Pork: **

1 pork tenderloin
Kosher salt and freshly ground black pepper
1-2 slices best-quality bacon (I like Nueske's)
Toothpicks


Salt and pepper well the pork tenderloin and wrap it with the bacon pieces, securing ends with toothpicks.

  Meanwhile, heat a large, oven-proof skillet or heavy roasting pan over medium-high heat; add olive oil.  Place bacon-wrapped pork in the center of the pan. When the meat is very-well browned, turn and let brown on the other side. When that side is looking crispy, move the pan to the oven to finish cooking.  It may take another 15 minutes or so.  Using an instant-read thermometer, remove the skillet from the oven when the meat registers 150F.   I like it a bit rare and juicy; it will continue cooking.  Cover with aluminum foil for about 10 minutes before carving and serving.  Slice meat in 1/2"  pieces.  Place cut meat at the center of a large platter and surround with lentils and vegetables.


*Can cook lentils in the morning or night before.  Drain and refrigerate, tightly wrapped.  Spoon into the skillet with the cooked vegetables to warm through right before serving.

**These are directions I used for another blogpost in which the pork cooks just like this, but you also cook sliced fennel, onions, and apples right in the pan with the pork and then roast it all together in the oven.  That's nice, too--and mostly fallish!

Wine:  A Pinot Noir from Oregon.  Your choice, though I'm partial to Ken Wright pinots with meals like this.  Thanks, Ken.


Have fun cooking and taking care of yourself,
Alyce

Butternut (and other) Squash Soup

Ladle into your prettiest bowl and be happy.

 I know.  I know.  Everyone and her brother makes butternut squash soup in the fall.  And I do, too.  In November, I mean.  As a first course for Thanksgiving dinner.  That soup holds roasted pears and apples, bits of flyingly fragrant ginger and garlic, and is served with a small glass of Riesling to open a beautiful meal.  It might even have a drop or two of real cream as a garnish.

But this soup is not that long-winded, almost poutingly full bowl of autumnal bounty.  This soup is a 1-2 punch meal, light but nutritious and perfect for dinner with a bit of cheese and bread.  Almost better warmed up in the microwave at work the next day. It makes use of the rest of the zucchini (geez) or yellow (summer) squash, but takes into account the winter squash you couldn't resist at the market. Freeze a bowl or two for next week and you're done and feeling rich.  Here's the drill:
 

Chop your veg, season, and saute in a bit of oil.

Add the butternut squash.

2 quarts of stock and bring to a boil, then simmer until veg are tender.

 

Puree with an immersion blender (or in food processor blender)--or not.  It's tasty chunky, too.

 Butternut (and other) Squash Soup

2T olive oil
1 cup each chopped onion and celery
1 each:  small-medium zucchini and yellow (summer) squash, diced--no need to peel
1/2 cup chopped carrot
2 cloves minced garlic
Kosher salt and freshly ground pepper
Pinch of crushed red pepper
2 T fresh thyme, divided (or 1 1/2 tsp dried thyme, divided)
1/2 cup chopped fresh parsley
1/4 tsp ground ginger, optional
2 -3 cups chopped and peeled butternut squash
2 qts chicken or vegetable stock (plus or minus)
1/2 cup plain Greek yogurt, optional or 1/4 cup grated Parmesan cheese

In an 8-10 qt soup pot, saute over medium-high heat onion, celery, zucchini and yellow squash, and carrot until softened.  Add garlic and season liberally with salt and pepper.  Add crushed red pepper and 1T fresh thyme (or 1 tsp dried thyme), parsley, and ginger.  Cook, stirring, another minute or two.  Stir in butternut squash and cook a few minutes, stirring.  Add broth, stir well, and bring to a boil.  Reduce heat and simmer until vegetables are all tender--15-20 minutes.  Taste and adjust seasoning.  Puree with immersion blender or food processor or blender, if desired. If too thick, add a little more stock. If too thin, set back back on stove to simmer until reduced and thickened.  Ladle into bowls and garnish with a bit of thyme and a spoonful of Greek yogurt (or a sprinkle of Parmesan) if desired.  Serve hot.

Note:  This is a lovely meal for an ill friend. Go easy on the seasonings and check about the yogurt.

Have fun cooking and taking care of yourself,
Alyce

I'll Take the Beef Stew, Please

I cook my rice with bay leaf and pepper. I add a bit of fresh parsley, salt, and sometimes butter at the end.

On diner menus-- or even Crack Barrel menus--meals like chicken and dumplings, meat loaf, or beef stew are always favorites.  Even if they know the food won't taste like their grandmother's, people order it anyway.  Chicken and biscuits.  Ham and beans.  Homey comfort food that has its roots in what could be made out of local (as in back yard) ingredients and could fill up a bunch of hungry folks.  These meals were typically stretchable, meaning a little meat with a lot of vegetables or starch.  Even when the children of these I-can-feed-anyone-with-anything cooks left down on the farm, they took the favorite meals with them.  Which is why we have boeuf bourguignon in Paris, bangers and mash in London, ham hocks and sauerkraut (or corned beef and cabbage) in St. Paul and chicken and dumplings Memphis.  And so on.  Of course, with our transient world (and a great movie called "Julie and Julia"), we also have an American version of boeuf bourguignon in Minnesota.

Since these foods were casseroles or huge pots of food, it isn't easy to cut them down to one portion. (Though in some cases it is possible.)  But we don't have to make ten or twelve servings and die of boredom for two weeks.  We can make four servings.  If we're hungry, we might eat two servings at one sitting.  We share or freeze the other good-sized portion(s).  (Or just eat it for lunch.)

Making rice a la pasta.  Lots of water and drain the rice at the end.  Easy.

 I make beef stew in several ways and, while they all have something in common, they're each quite different.  The first involves cutting up meat, browning it, adding vegetables, broth/wine and seasonings, and letting it cook a couple of hours.   The second, the one my children know best, uses leftover pot roast, gravy, and vegetables (adding broth) for a second day (and some say better) replay.  A third is a typical boeuf bourguignon a la Julia, adding separately cooked pearl onions and mushrooms at the end.  Yet another is the following...where I throw in other root vegetables  sitting around the kitchen and add a scoop of rice or noodles to round out the meal the second day--or the first, if you like it that way.  See above photo.  Brown food:  it just doesn't photograph well.  Sorry.


 Solo Cook's Note:  In the interest of saving money, many people skip the butcher counter experience and opt for pre-packaged or frozen meat.   For solo cooks, there is no place better than the butcher counter.  You can buy one 6oz steak, 1/4 # hamburger, two boneless chicken thighs, 2 polish sausage, 1 4 oz salmon filet, please---and so on.  You can also buy 1-2# of pot roast, which is what you want for beef stew.  Unless you're having company or want to eat it for a week.  Cooked potatoes aren't great in the freezer, so eat this up unless you have no choice but to freeze some.
 
Beef Stew with Root Vegetables and Rice on the Side Later 4 - 5 servings

1T olive oil
1-2 lbs pot roast, cut up into 1" pieces
3 cups beef broth, unsalted or low-sodium (or 2 cups broth, 1 cup red wine)
1 tsp dried thyme, 1/2 bay leaf
1 onion, cut into 1 " pieces, divided
2 carrots, cut into 1" pieces, divided
2 stalks celery, cut into 1/2" pieces, divided
1 parsnip, peeled and cut into 1" pieces
1 small turnip, peeled and cut into 1" pieces
1 potato, peeled and cut into 1" pieces
Kosher salt and freshly ground pepper
 optional:  1 tsp flour and 1/4 cup water whisked together well**

1. Pre-heat oven to 350*
2. In your  4 qt pot (oven-safe, if possible),  heat the olive oil and place the pieces of pot roast into the oil to brown well.  Turn meat over and brown thoroughly on the other side.  At the same time, add a bit each of the onion, carrots and celery to flavor the meat.  Sprinkle with lightly with salt, but pepper generously.  Add a pinch each of thyme and bay.
3. Add broth/wine and bring to a boil. Immediately lower heat, cover, and place in oven to cook for an hour or so.  (*Alternately, cook on stove top, covered, at a simmer.)
4. Remove from oven and add  remaining vegetables and herbs.  Stir well and return to oven (or stove top) to cook another 30-50 minutes, covered, until meat and vegetables are tender.  
5. Taste and adjust seasonings.    Ladle into large bowls (with rice at side, if desired or on second day) and serve with baguette (French bread).  A little salad would be nice, too.

**If you'd like a thicker stew, whisk together well the flour and water.  Add that mixture to the stew when you add the broth/wine.  You could also use some of the starchy water from the rice for a thickener.

Note:  For South Beach Option, skip potatoes.

Wine:  If you'd like wine with this, an Oregon Pinot Noir or an inexpensive (yes, they exist) French Burgundy would be best.  Ask your wine shop about some good values.  They do exist.  Good French Burgundies are out of most people's range; a French Cotes du Rhone might be a good substitution if you're bent on a French wine and there are no burgundies you can afford.  Cotes du Rhone is also a lovely cooking wine.
I know it's spring and spring foods are coming, but there are still a few cold days left for a warming stew. 

Have fun cooking and taking care of yourself,
Alyce

Asparagus Risotto or Si Place (Do as you please.)

There are crocuses.  Perfect harbingers of spring.

So determined, these bloomed indoors.

But asparagus...in the spring...there's nothing like it.  And, unlike the beautiful crocus, you can actually chew it up.  Of course, the crocus stamen is edible and we call it expensive...no.  We call it saffron.

Risotto, that dish we think of as so very special (but which the Italians just think of as rice) is one of those often made for a side that is perfect for  a main course as well.  Especially for the solo cook.  Most people make it in larger quantities, but, like pasta, it can be made in small batches as well.  An inexpensive, but hearty meal, it's sufficient unto its own.  A bit of Parmesan cheese added and you have vegetables, starch and protein. 

Sauteing the asparagus and onion before adding the rice.

At sea level, my risotto was a bit softer than al dente (I like it like that.) in about 25 minutes.  You cannot rush the cooking by turning up the heat; only time and care finishes the risotto.  It takes nearly constant supervision.  So if you don't care for that kind of cooking, don't make it.  Or make the same dish as a sopa seca (dry soup) or a pilaf (no constant adding of stock and stirring-just saute, and add 2x as much liquid as rice--cover and cook on low or bake) and blend in cheese with a bit of cream at the end for a fake "risotto."  Of course, it will no longer be a risotto.

Black-Eyed Pea Soup with Yellow Pepper Salsa and Coffee Cup Cornbread

An hour's time... a small pot of soup just for you

Your Coffee Cup Cornbread

 One of the things people (solo cooks or other cooks) often say to me is, "I just never know what to cook."  Sometimes this is an excellent cook talking and other times it's someone who seldom wields a spatula except to shake it at fools or make a grilled cheese.

To know what you want to cook isn't as important as just going ahead and cooking.  People who cook daily don't always know what they want.  They peer inside the frig or freezer and bang the cabinets a few times, wondering what's to eat.  Or they jump in the car and run to the store, only to wander around aimlessly until something strikes them.  Everyone does this...experts and beginners.    More important is to have a head-start on the process

• by maintaining a pantry of some sort
• by making a habit of shopping a couple of times a week for fresh food and specials
• spending some time thinking about what you'd like to cook and what you're willing to cook (often two very different things)
• having access to recipes or cookbooks

This means you will have already made a time and financial commitment to feeding yourself well, which is an effort well worth the time.  If you can't think of something that looks worthy of the Food Network or your favorite expensive restaurant, then that's exactly how it should be.  We all can't eat like that every day (nor should we) and what's cool is that you jump in and make something.  Anything.  Something like:

Corncakes...using the recipe for cornbread on the cornmeal container.  Why not?

• Huevos rancheros (Fry up eggs and put them on tortillas with salsa and some shredded lettuce, tomatoes, beans and cheese...)
• Broccoli salad (Just like at Whole Foods...broccoli, mayo, nuts, raisins...maybe a little soy sauce or curry)
• Fried rice (Last night's Chinese take-out rice leftover..cook some eggs and push them to the side, then add chopped garlic, celery and carrots (cook 'til tender), throw in  the cooked rice and soy sauce or stir fry sauce, let it cook a couple of minutes more and--top with chopped green onions if you have any.)
• Black Bean Soup (Saute onions and garlic, add drained black beans, toss in a sprinkle of cumin, a couple of cups chicken stock, salsa and hot sauce.  Top with sour cream if it's in the frig.)
• Turkey burgers (You  made patties and froze Italian-seasoned Jennie-O; you also keep frozen whole wheat bun or wraps in the freezer.  Some sliced tomatoes finish the meal.)
• Omelet and whole wheat toast (Made with the cheese that's starting to mold and the cold asparagus you cooked the other day and didn't finish.)
• Fried corncakes served up with the chili you brought home from Wendy's. (Follow the directions on the cornmeal canister, add chopped onion  and fry up big spoonfuls in butter or olive oil.  After one side is golden, turn and cook the other side.)