A Tasty Side Dish Any Time of the Year

This is an easy recipe that works great with roasted or sautéed chicken. Leftovers make a tasty lunch when reheated in a little butter and served with crusty bread and a cold glass of white wine.

Sloane’s Veggie Sauté

Photo Courtesy of Anelka Pixabay

2 tbsp. olive oil
1 zucchini, washed and sliced
1 red pepper, cleaned and sliced
1 yellow pepper, cleaned and sliced
1 small onion, sliced
8 oz. baby Bella mushrooms, cleaned and sliced in thirds
½ tsp. garlic powder, not garlic salt
Freshly ground black pepper to taste

Heat oil in a medium-sized frying pan over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn up heat to medium-high. Sauté about 3 minutes.

Lower temperature to medium. Stir in mushrooms, garlic powder, and black pepper.

Continue to cook 3 minutes or until the peppers are at the crispness you prefer.

May you enjoy all the days of your life filled with laughter and seated around a well laden table!

Sloane

FUN with VEGGIES

My niece, that's the young pretty woman in this picture, has a wonderful kitchen with plenty of light, counter space, and a large island that holds her cooktop. It's the perfect location for testing new ideas and fine tuning family favorites.

She decided to create a delicious Brussels sprout dish while I worked magic on a pot of fresh green beans. Give our recipes a try. I think you'll enjoy them both.





Truly Yummy Brussels Sprouts
1 lb. fresh Brussels sprouts
½ lb. bacon, chopped
½ medium onion, diced
1 stick butter or margarine
Freshly ground pepper to taste

Trim the stem off the sprouts and remove any tough outer leaves. Slice them in half lengthwise if the sprouts are large.

Set a large skillet over medium heat. Fry the bacon until lightly browned. Add the sprouts. Cook until veggies are tender. Stir frequently.

Add pepper and serve.

Easy Fresh Green Beans
1 lb. fresh green beans trimmed, but left whole
Water
2 tbsp. butter
Freshly ground black pepper

Place the beans in a colander and then rinse them under cold water. Set aside.

Bring a large pot of water to a hard boil on high heat.

Drop the beans in by the handful. Boil 10 to 14 minutes or until the beans are just tender.

Drain beans in a colander. Add butter to the hot pot and melt. Return beans to the pot. Toss with butter and coat well, then season with pepper to taste.

Have a fun-filled weekend!

Sloane

Tips for Easier Cooking

Cooking Tips
• Always cook with a sink of hot soapy water at the ready. It makes for easier cleanup.
• Write the date and your opinion along with any adjustments on your recipes. I also make a note in the index i.e. VG (very good), etc. for future reference.

Meats
• Don’t flour roasts before you brown them. All you’re browning is the flour and the meat is not sealed to hold in its juices.
• Always allow roasts, steaks, etc. to sit on a cutting board for 10 minutes, with a foil tent over, before you carve it. This allows the juices to sink back into the meat.



Fruits
Bananas
• To unpeel bananas the easiest way, start from the bottom.

Tomatoes
• Place unripe tomatoes in a brown paper bag. Store in a cool dark spot. This is also great for all the green tomatoes you rescue from your garden at the end of summer.
• Don’t store tomatoes in the refrigerator. They lose their flavor.

Vegetables
• Steam vegetables to retain bright color and crispness. Place a metal steamer in your saucepan. Add chicken stock, white wine, and water to below the bottom holes. The stock and wine add a little extra flavor and the alcohol cooks away.

Dried and Canned Beans
• When cooking beans for soup, stews, and the like, add a teaspoon or so of baking soda to the mixture. This cuts the negative intestinal reactions to beans and does not affect the flavor or cooking.

Fresh Green Beans
• Add a paper towel to the plastic bag when you store green beans in the refrigerator. It absorbs the excess moisture so the beans stay fresh for a longer period of time.

Celery
• What to do with those extra stalks that you don’t need, but don’t want to throw out at today’s prices? Chop and sauté in a mix of olive oil and butter. Store in small containers, and freeze until needed.

Garlic
• Use a garlic press instead of chopping. The press brings out more flavor and you’ll use less garlic.

Lettuce

• All types need moisture to stay fresh. When buying head lettuce, look for the longest stem. Scratch the nub with your nail and place a damp paper towel over the end. Store in the fridge, preferably the crisper drawer.
• Leaf lettuces should be rinsed in cool water, wrapped in a dish towel or other cloth, and store in the crisper drawer of your fridge.
• Remoisten the lettuce after each use to retain freshness.

Mushrooms
• Clean mushrooms just before using. Wipe with a dry paper towel to remove the growing soil.
• Loose mushrooms keep reasonably well in a paper bag and stored in the refrigerator.

Onions
• Cut the root end off onions first. This allows the crying gas to escape.
• When cleaning green onions use a piece of paper towel to pull off the slippery end and not have your fingers smell.
• When the recipe calls for a small amount go ahead and sauté the entire chopped onion. Divide out what you need at that time. Freeze the remainder in small containers until needed.

Salads
• Make your salad early in the day and never worry about it turning brown or mushy. Use a good size plastic bag to toss your salad without the dressing. Gently shake the bag until well mixed. Store the bagged salad upside in the serving bowl. Pop it into the fridge until you’re ready to serve. Pull the bag from the bowl, add dressing, and you’re good to go.
• Add your salad ingredients to a large bowl. Gently toss until well mixed. Cover with a damp paper towel and store in fridge until you’re ready to add dressing and serve.

Dairy
Cheese
• Spray your cheese grater with a little Pam. The cheese won’t stick and cleanup is a breeze.
• Grate your own Parmesan, Asiago, Swiss, etc. fresh when you need it. The blocks will keep in your fridge for months if you cover tightly with cling wrap or aluminum foil, then store in a plastic bag.

Eggs
• Peeling hard boiled eggs is easy. Crack the shells gently against your sink, then place them back in the cooking pot filled with cold water for a few minutes, then peel.
• Store peeled hard boiled eggs for up to five days in a glass container. Be sure to cover the eggs with water. Change the water every few days.

Milk
• Children of any age should not drink expired milk, but adults can without a problem.

Additional Tips
Bread
• Don’t store bread in the refrigerator. This dries out the bread.
• Bread freezes well for up to one month.

Brown Sugar
• When light or dark brown sugar hardens place it into a plastic bag. Add a slice of white bread and seal. Within hours the sugar is back to a usable state.

Cooking Oil

• Test if the oil is hot enough for frying by adding a small piece of white bread to the heated pan. When the bread quickly toasts golden the oil is ready.
 
Herbs
• Chop fresh herb leaves easily. Place the whole leaves into a cup and snip with scissors.

Pasta
• Don’t add oil or salt to the cooking water. Those additions make it difficult for the sauce to cling to the pasta.

I'll be back Monday with Vonnie Hughes. Until then...

Happy cooking!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Salmon on the Grill, Rice, and Broccoli Stir-fry

One last outdoor grill recipe before Indian summer turns into Old Man Winter. I am not a fish lover, especially salmon, but this recipe has won me over. Give it a try and let me know what you think.

Salmon on the Grill
Rice
Broccoli Stir-fry
Chardonnay Wine

Salmon on the Grill
1 pound salmon filet
1 bottle Italian salad dressing – I prefer the low or no fat type
1 fresh lime
Pam


 
Place the salmon in a plastic bag. Squeeze the lime juice over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to completely submerge the fish. Insert the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinade 3 hours or so, but not longer than 6.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish skin side up. Grill 7 minutes each side. Turn once. Scrape off the silver skin before you serve the salmon.

Dress up the salmon when you serve it by sprinkling a little fresh, chopped parsley over the fish. No fresh? Dried works just as well. The chopped green from onions/scallions works nicely, too.

Rice
Use your favorite brand of rice, mine is Uncle Ben’s Original. Prepare with fresh or canned chicken broth in place of water.

Cook per package directions.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 - 6

Have a wonderful weekend. I'll be back Monday with S.G. Rogers. Until then...

Happy Writing!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So, What's Cooking?

Salmon on the Grill, Rice, and Grilled Veggies.

I’ve never been a big fan of fish, especially salmon. Studs is. This caused a dilemma in our little house until I adapted an old friend’s recipe to my taste and fell in love.

Salmon on the Grill
Rice
Grilled Veggies
Chardonnay Wine

Salmon on the Grill
1 salmon filet per person
1 fresh lime or lemon
1 bottle Italian salad dressing – I prefer the low or no fat type
Pam

Place the salmon in a plastic bag. Squeeze the juice from the lime over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to mix in the juice.

Lay the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinate in fridge for 1 – 5 hours.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish, scale side up. Grill 7 minutes. Turn. Grill 5-7 minutes or until fish is flaky. Scrape off the silver skin before you serve the salmon.

Grilled Veggies
Zucchini
Mushrooms
Onion
Yellow and Red Peppers
Potatoes
And anything else that strikes your fancy!

Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It looks nice.

Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and several pats of butter. Seal tight.

Grill 15-20 minutes on medium.

Rice
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.

Cook per package directions.

I'll be back Friday with a little more for aspiring authors. Until then...

Bon Appétit!

Sloane Taylor

It's Wednesday, so What's Cooking? Barbequed Meatloaf

After all the holiday cooking and cleanup, it’s time to treat yourself to an easy meal. This is one of Studs’ favorites. I think you and yours will enjoy it, too.

Barbequed Meatloaf
Mashed Potatoes
Canned Corn – my favourite is Green Giant Niblets
Tomato Salad
Iced Tea

Barbequed Meatloaf
1cup of bread crumbs
½ cup milk
1 ½ pounds ground chuck
½ pound ground pork *
3 tbsp onion chopped fine
1 egg
Scant ½ cup barbeque sauce

* If you prefer not to use pork, increase the ground chuck to 2 pounds

Preheat the oven to 350 F.

Soak bread crumbs in milk for 5 minutes, then strain them to remove any excess liquid.

In a medium size bowl, combine bread crumbs, ground chuck, onions, egg, and barbeque sauce. Mix well with your hands, then shape into a loaf.

Lay the loaf in a nonstick bread pan. Bake for 1 hour. Carefully drain off the accumulated juices. Allow loaf to cool about 5 minutes, then slice into the required number of serving pieces.

Leftovers freeze well and make great sandwiches. After dinner, I slice the meat sandwich size pieces, then cling wrap them individually for easier use later.

Mashed Potatoes
1 russet potato per person
Sour cream - a very large dollop
¼ cup milk set out to reach room temperature
3 TBS butter
Freshly ground pepper to taste

Peel and quarter potatoes. Fill a saucepan with enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.

Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.

Keep warm in the turned off oven while you slice the meatloaf.

Canned Corn
1 can of corn
2 tbsp butter
Salt

Drain corn. Pour into a microwave safe bowl. Add the butter and a dash of salt. Microwave for 1 minute, stir, and serve.

Tomato Salad
1 roma tomato per 2 people sliced ¼ inch thick
¼ tsp. garlic pressed
½ cup olive oil
Fresh ground pepper to taste
2 tbsp. red wine vinegar
2 tbsp. scallions sliced thin
1 tbsp. finely cut fresh basil or 1 teas. dried
1 tsp. parsley dried – if you use fresh, chop well

Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate or platter.

Prepare the dressing by blending the oil, vinegar, basil, garlic and pepper in a small bowl. Spoon the mixture over the tomatoes. Combine the scallions and parsley, then sprinkle evenly over the top. Store in the fridge until ready to serve.

I'll be back Friday with a new writing tip. Until then...

Eat Well!

Sloane Taylor
www.sloanetaylor.com