Peas, Mushrooms and Endive

It feels good to be able to write in this blog.  Last night I made the Thanksgiving turkey with simple sides. Nothing special with the turkey. I cleaned it, rubbed it with butter, stuffed it with some celery stalks, carrots, onions and parsley.  Put it in the oven, breast side down and then flipped it breast side up for the rest of the time.  Came out perfectly. 


The first time I made a turkey was for my Grandmother Plumb.  She came to dinner and I wanted to impress her, so turkey it was!  I made it upside down because I could not tell top from bottom.  It came out great and my grandmother loved it.  Who knew that now it is a method of cooking turkey to keep the juices in.

For the sides we had baked sweet potatoes, fruit, and peas with mushrooms and Belgian endive. 
The recipe for the peas is from Jacques Pepin's cookbook, More Fast Food My Way.  The title is also the title of his PBS program.  He calls it a stew but I call it yummy!

Peas, Mushrooms and Endive ( My adapted recipe)

1 tablespoon of canola
1 small can of mushrooms (out of fresh)
3 small or 1 large Belgian endive ( cut crosswise into
1 inch slices)
1 12oz bag of frozen peas
salt and pepper to taste
1 1/2 tablespoons of butter

Heat the oil in a large skillet.  When hot, add the mushrooms and endive.  Cover and cook over medium-high heat for about 5 minutes, stirring occasionally until the moisture is gone and it begins to sizzle.  Add peas,salt and pepper.  Uncover and continue to cook until the peas are hot and tender.  Add the butter and cook for another minute while stirring the mixture.  Enjoy!

 

 

 

This is one of my favorite cookbooks.  The recipes are quick and delicious.  If I could only have a shelf of cookbooks, this would  definitely be on it. 

 

Get it here

 

 

Banana Chocolate Chunk Muffins

Happy Election Day!  Hope everyone did their civic duty and voted.  Do you know in Greece you have to vote or you can be arrested!  Well in Greece they do not have these wonderful Banana Chocolate Chunk Muffins.  These are muffins that I have made forever.  I have not found one that my friends and family have enjoyed more.  When the word gets out I made these there will be people at my door.  Someone called and asked what I was doing,when I told them ,they said they would be over.

Here is my recipe for the muffins.

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter ( room temperature)
2 egg whites
3 ripe bananas
1/2 cup Greek yogurt
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
as many chocolate chunks that will make you happy

Combine sugars and butter in a bowl.  beat with a mixer until well blended. Add bananas, yogurt, and egg whites, beat well. 

In another bowl combine flour, baking soda, salt.  Stir with a whisk.  Add dry ingredients to creamed mixture.  Stir with a spatula or wooden spoon until combined.  Fold in chocolate chunks.
 

Sometimes I use sour cream or buttermilk in place of the yogurt. I have used all white sugar and I often use mini chips to spread out the chocolate in the muffins. You may use  AP flour and they will turn out just fine.  Bake at 350 degrees F. for 20 minutes or until golden brown and bounce back when touched.

These are good for breakfast or an evening snack with a cup of herbal tea. mmmmmm!

I am sorry but do to uncontrollable circumstances I am not cooking this week.  I will, however, try to have something simple. Try this recipe .  You will love it!  Enjoy dessert.  These are low enough in calories , so eat two!

Korean Short ribs

It's cold, rainy and not an outside day.  (However I attempted to mow but it will have to wait for a better day!)  Food needs to be warm and comforting on these kind of days.  I got a great deal on short ribs. ( A cut I seldom buy).  For that fact I would say that it has been a few decades!  Well, I have to say it won't be that long until I make them again.  These were fall off the bone delicious.  The recipe, Korean  BBQ Beef Short Ribs, comes from 3 books in 1, Rival Crock Pot.   They do not taste BBQee, (new word)  but they are very good.

Prep time is minimal 10 -15 minutes Cook time 7-8 hours low  * 3-4 hours on high.

4 to 5 pounds of short ribs

1/4 chopped green onion tops
1/4 cup finely diced green sweet pepper
1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons dried crack ginger (Penzy's)
black pepper to taste

2 tablespoons cornstarch
water to make slurry

1 tablespoon of toasted white sesame seeds

Hot cooked rice

Place ribs in crock pot. Mix the next eight ingredients together in a medium bowl and pour over ribs. Cover and cook. ( I cooked on high for 2 hours and then low for around 4 hours.)  Remove ribs from bones and trim fat.  Pour sauce into fat separater and discard fat.  Put remaining into a sauce pan and  slurry and stir until thickened.   Add slurry a little at a time until it is at desired thickness. Serve over rice.  Sprinkle with toasted sesame seeds. enjoy!

I think this would be good with an inexpensive roast such as a chuck roast cut up into pieces or whole. Chicken might even be tasty in this recipe.

The book is sprial bound and is well worth having in your collection if you are  looking for a very good slow cooker recipe book. There are recipes for international crusine, beverages, desserts with a picture for each. I can't wait to try some others in this book.

Click here to get it: Buy it at Amazon.com!

Looking for dessert?  Try adding that Halloween candy into cookies, brownies, cake.  Enjoy!