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Tuesday, December 4, 2012

EMPTY JARS FULL OF USES...



Back in the days when peanut butter came in glass jars, my mom declared these the best of all savable jars because they were large, sturdy and reliable. She used them for storing bacon grease, for orphan buttons, and in the summertime, my dad filled jars with homegrown cucumbers from his garden with vinegar and dill, and used them for storing nails and screws in the garage, too. I don't think a jar was ever thrown out in our house. Along with the Adkisson family coffee addiction, I've also inherited the love of old jars. I've always used them for making vinaigrette's and storing leftovers, from chopped garlic and olive oil to extra pizza sauce, but after seeing one composed salad after another at trendy to-go lunch spots, each one of them featuring layers of veggies, or grains, or legumes, artfully stuffed into clear plastic cups, I thought about an even more economical and environmentally friendly way to do the same thing: with re-purposed old jars. It seems so obvious, doesn't it? Instead of going out to buy that perfect ramekin or cute little dish to make that recipe of chocolate mousse or pudding or whatever, just use your old jam jars. I say jam jars, because they're often fat and squatty, and therefore easy to eat out of, but any ole wide-mouth jar will do {some salsa jars are actually great for this}. I now use them for all sorts of things, from making single {and portable} servings of cold salads, like lentil salad with smoked salmon, to stuffing them with plums, cauliflower or chicken {all recipes below} and warming them through, like the mini-casseroles they are. Pick you jars depending on what you plan to do with them. If you're using then for stuffing and traveling {jars are great for picnics or lunches}, any old jar will do, but if you're using them to cook in, make sure they're heat-resistant, as canning jars will be. Besides the obvious money-saving appeal of using jars, they're cute...especially the ones that I find at the flea markets. I like to think of it as recycling.

LENTIL SALAD WITH SMOKED SALMON..

Makes: 4 servings

2 tablespoons olive oil
1 small onion, chopped into 1/4-inch cubes
2 cloves garlic
1 stick celery, chopped into 1/4-inch cubes
1 carrot, peeled and chopped into 1/4-inch cubes
1 pound lentils {du Puy if you can find them; small green French lentils if you can't}
2 bay leaves
1/4 cup tomato paste
1 quart vegetable stock
Sea salt and freshly ground pepper
4 cups cooked quinoa
4 small handfuls arugula
6 ounces smoked salmon, chopped into small pieces

1. Make lentils: Put olive oil, onion and garlic in a large, deep pot, and turn the heat to medium-low. Let this cook until the onions become translucent, 5 to 10 minutes, then add celery. Let this cook, stirring every now and then, until the celery begins to just slightly soften, about 5 minutes. Now toss in the carrot cubes. Let them cook for about 5 minutes, then add lentils, bay leaves, tomato paste, and vegetable stock. You may need to add 2 to 4 cups of water at this point, to make sure you've got 4 inches of liquid over the lentils. Cover, bring to a boil, and then reduce heat for 30 minutes to 1 hour. Taste lentils for doneness and seasonings. Add salt and pepper to taste. Let cool and refrigerate.
2. To make your jarred salads, put 1 cup of lentils in the bottom of each of 4 {2-cup} jars, topped with 1 cup of cooked quinoa. Now add a small handful of arugula to each, and 1/4 serving of the smoked salmon {1 1/2 ounces for each one}.

Nutritional analysis per serving:
721 calories; 15 grams fat; 105 grams carbohydrates; 58 grams protein; 10 milligrams cholesterol; 543 milligrams sodium; 39 grams dietary fiber; 17 percent of calories from fat.

CRUNCHY, CHEESY CHIPOTLE CHICKEN..

Makes: 6 servings

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving

1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.

Nutritional analysis per serving:
598 calories  32 grams fat; 55 grams carbohydrates; 27 grams protein  54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.


GINGER-PLUM CRUMBLE WITH RICOTTA CREME..

Makes: 4

24 fat plums, chopped into eighths
1-inch piece fresh ginger, minced {cut away the tough skin and use your garlic press for fresh minced ginger}
1/2 cup sugar
Juice of 1 lemon
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons plus 1/3 cup sugar
3 tablespoons flour
3 tablespoons ground pistachios, plus more for garnish
1/4 teaspoon cinnamon
9 ounces ricotta
Zest of 1 lemon

1. Preheat the oven to 375 degrees and line a cookie sheet with foil
2. Toss plums with the ginger, sugar and lemon juice and divide among 4 jam jars that'll hold at least 2 cups' worth of fruit.
3. Make crumble topping: With your fingers, mix the butter, brown sugar, 3 tablespoons sugar, flour, ground pistachios and cinnamon and sprinkle on top of the plum mixture. Pop into the oven for 30 to 45 minutes or until time to serve.
4. While the crumbles are baking, whisk together the ricotta, lemon zest and 1/3 cup sugar and refrigerate until time to serve.
5. Serve crumbles warm or at room temperature with a big spoonful of ricotta and a sprinkle of crushed pistachios.

Nutritional analysis per serving:
646 calories; 16 grams fat; 120 grams carbohydrates; 15 grams protein; 49 milligrams cholesterol  388 milligrams sodium; 7 grams dietary fiber; 21 percent of calories from fat.

CAULIFLOWER "N" CHEESE..

Makes: 4 servings

1 head cauliflower, florets removed
3 tablespoons olive oil
Sea salt and pepper
4 cups cooked grains {you may use barley, brown rice or a mixture}
8 tablespoons shredded Comte or Gruyere cheese
A few fresh chives, for garnish

1. Preheat the oven to broil.
2. Put the cauliflower florets on a parchment-lined cookie sheet and drizzle them with olive oil, then lightly sprinkle with salt and pepper. Slide into the oven. After about 15 minutes, once the florets start to brown, pull them out of the oven and turn them over, so the other side gets brown, too. This will take about 10 more minutes. When browned on both sides, remove florets from the oven and let cool. {I often do this ahead of time.}
3. In a jam jar that'll hold at least 2 cups, layer 1 cup of grains on the bottom and 1 cup of roasted cauliflower florets on the top. Add 2 tablespoons of cheese on top of each one, then pop into the oven for 20 to 30 minutes or until the cheese is nice and bubbly. Snip fresh chives on top and serve.

Nutritional analysis per serving:
397 calories; 18 grams fat; 54 grams carbohydrates; 11 grams protein;13 milligrams cholesterol; 82 milligrams sodium; 7 grams dietary fiber; 35 percent of calories from fat.

Sunday, December 2, 2012

The Whole Kit & Caboodle..





Cheese, whiskey, apples, mushrooms There's a DIY kit to suit every back-to-the-earth fancy. Some assembly {and with apples, several years and favorable conditions} required. There's a grassroots movement afoot. A new generation is looking to the past, swapping cars for bikes, planting gardens and seeking out organic, local sources of food. Finding a gift that passes muster with a sustainable-minded friend or loved one may seem like a tall order, but, in fact, it's easier than ever thanks to a bounty of innovative do-it-yourself kits. Kits for growing or making foods and beverages are an easy way for folks to roll up their sleeves and get their hands dirty-or maybe just a little sticky-in a new project. Chances are, there's an intrepid soul on your shopping list who'd be thrilled with a gift that challenges them to make something new, from scratch. A kit "is cute, and it's not a huge commitment in cost, time or amount of supplies," says Claudia Lucero, co-founder of Urban Cheesecraft, a Portland company that sells DIY cheese kits {$19 to $50, specialty stores}. With a dash of citric acid and some milk, home-crafted fresh mozzarella, ricotta or goat cheese is ready to serve in an hour. Cheese making is "easy, accessible and empowering," says Lucero, and brings people closer to their food source. "When people realize that an 'old-world' craft like cheese making can be taken on at home, they are immediately intrigued," she says. That old-world vibe can be a plus or a minus, depending on the giftee; but it's difficult to imagine anyone who'd be put off by the idea of creating something from nothing. The hands-on involvement "gives you ownership over the gift," says Orlin Sorenson, co-owner of Woodinville Whiskey Co., a company that sells make-your-own whiskey kits {$149.99}, available online or in Washington State and Oregon liquor stores. "For most people, there's a lot more pride in earning a dollar than being given a dollar." Many kits emphasize the grubbier aspects of the DIY process. The Apple Tree-to-Be kit {$22} from Potting Shed Creations comes with 5 Ralls Janet apple seeds, a coir seedling pot, growing medium, a terracotta saucer, an aluminum tag, a hydrocarbon-free jute bag and a reference guide. Ann Killen, co-founder, says the company has been organic since the beginning, with products including wine bottles recycled to grow culinary herbs and contain terrarium gardens, and recycled steel and bamboo windowsill boxes for micro-greens. She also offers a Yule Tree-to-Be, for growing a Christmas tree. Killen attributes the growing interests in the plant kits to curiosity about food development. "Maybe it's because there is so much unknown with food and where it comes from," she says. "Maybe its wanting a smaller footprint." The Apple Tree-to-Be kit offers something else; together time. "It is a project that people can do together," Killen says. "The process of planting, watching it grow and transplanting the tree to its final spot creates a shared experience." Patience helps. It can take up to 10 years for a tree to journey from seed to actual apple production. For less patient agrarians, there's Back to the Roots {$19.95}, a grow-your-own mushroom kit that promises a half-pound of edible mushrooms in just 10 days. According to Back to the Roots communications lead Megan Yarnell, the idea for the product came about when its co-founder, Nikhil Arora and Alejandro Velez, heard during a business ethics lecture that it was possible to grow mushrooms on recycled coffee grounds. After some successful experimentation, they started growing mushrooms for area restaurants. When friends started asking how they could grow mushrooms, too, the kits were born. Yarnell thinks the advantages of Back to the Roots extends beyond just  the growing process, which is why it makes such a great holiday gift. "People can use the food to cook a ameal for their friends and family. It's a gift that keeps on giving, and it's really distinctive." Underscoring its community spirit, Back to the Roots donates a kit and a sustainability curriculum to the classrooms of choice of mushroomers who post a photo of their grown kit on the company's Facebook page. Not every food-related kit requires soil and a green thumb. Glee Gum offers three fun candy kits: Make Your Own Chocolate, Make You Own Chewing Gum, and Make Your Own Gummies {$13.95 each, upscale grocers and specialty stores}. these follow the same basic principles of most DIY kits-they're all natural, with no artificial color. flavor. sweetener or preservatives-but they're higher in sugar content ans are more fun for kids. Kits offer something for everyone. Whiskey lovers will get a kick out of Woodinville's product-"There's nothing like pouring friends a glass of your own whiskey from the barrel,"says Sorenson-and there are plenty of other niche kits, for beer, root beer, soda and wine. Spreading the word about the rewards of cheese making was one of the perks for Urban Cheesecraft's Lucero. After teaching herself how to make cheese and intriguing friends and family with the process, she started a cheese-making workshop. At the end of the day, the real joy of kit giving isn't just the idea of gifting a loved one something they'll enjoy. Like any great gift, it's about the shared experience.

AZ Gunslinger

AZ Gunslinger

Pork Tips:


  • Remove ham from the oven and allow it to rest for 10 to 15 minutes before slicing to allow juices to redistribute. The internal temperature will rise about 5 degrees.
  • The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat. However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.
  • U.S. Department of Agriculture guidelines say pork can safely be cooked to medium rare at a final internal temperature of 145 degrees, followed by a three-minute rest time. Ground pork, like all ground meats, should be cooked to 160 degrees.

HAPPY HOLIDAY ENTERTAINING WITH HAM...

This holiday season, delight your guests with one of these holiday ham themes. For a memorable gourmet feast that has a Southwestern flair, start with the pepper jelly-glazed ham for the main entree and add the featured complementary side dishes to continue the Southwestern twist. If you would like to keep with more traditional theme, the apricot-glazed ham served with a green bean casserole, garlic mashed potatoes and a fruit salad is sure to be a winner!

Apricot-Glazed Ham..

Serves: 10

5-pound fully cooked, whole, boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

Place ham on a rack in a shallow roasting pan. Bake, uncovered, in a 325-degree oven for 1 1/4 hours or until meat thermometer registers 140 degrees, about 15 to 18 minutes per pound.
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly.
Brush ham with the glaze. Continue baking 15 to 20 minutes more, brushing occasionally with glaze.

Spiral-Sliced Ham with Pepper Jelly Glaze..

A simple holiday ham to prepare and serve.
Serves: 10 to 12

5-to 6-pound fully cooked bone-in ham, half ham or spiral sliced
1  8-ounce jar hot pepper jelly

Place ham in shallow pan and heat in 350-degree oven, uncovered, for 1 1/4 hours, about 15 to 18 minutes per pound, until internal temperature on a thermometer reads 140 degrees.
The last 15 minutes, pour the pepper jelly over ham, spreading evenly. Continue baking for 10 to 15 minutes more, basting occasionally.

Asparagus Vinaigrette..

Serves: 6

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons breadcrumbs, toasted
6 cherry tomatoes, halved

Steam asparagus spears until tender; drain and place on a serving platter.
For the vinaigrette, put the oil, lemon juice, mustard, salt and pepper in a small jar with a tight-fitting lid and shake. When ready to serve {can be served warm or at room temperature}, pour the vinaigrette evenly over asparagus, sprinkle with breadcrumbs and garnish with cherry tomato halves.

Corn and Green Chile Souffle..

Serves: 8

4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2  3-ounce cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper

In the bowl of a food processor, puree 2 cups of corn; remove to a large bowl and stir in the remaining corn. Set aside.
Heat milk in a large saucepan until hot and stir in cornmeal. Cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350-degree oven until filling is set and crown is browned, about 1 hour and 10 minutes.

Cold Herbed Garbanzo Beans..

Serves: 4

1  16-ounce can garbanzo beans, drained
1/4 cup parsley, chopped
1/2 cup tomato, chopped
1/4 cup ripe olives, chopped
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon white wine vinegar
1 teaspoon dry mustard
2 tablespoons olive oil

COMBINE:
Combine the first six ingredients in a large bowl; mix well
Whisk together vinegar and mustard. Add olive oil and blend, then add to bean mixture.
Toss well.
Chill for several hours.