Lentils and Rice with Fried Onions (Mujadarrah)

Mmmmm.... This is a pantry meal that is cheap, healthy, easy, and DELICIOUS. It's sort of vegetarian comfort food. I don't know why it's so good because the ingredient list is so unassuming. This makes a great early meal for older infants; simply pull out a portion before adding the onions or heavily peppering.

Recipe from Vegetarian Cooking for Everyone

6 T. olive oil
1 very large onion, sliced into rounds 1/4-inch thick (or more if you like caramelized onions--they cook down quite a bit)
1 1/4 c. green or brown lentils, sorted and rinsed
salt and freshly milled pepper
3/4 c. white or brown long-grain rice (I always use brown)

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it's a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 teaspoon salt (if using brown rice, add now, too, and add some extra water--you can always strain out the excess water at the end). Bring to a boil, then simmer for 15 minutes. Add the rice, if using white, plenty of pepper, and, if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 minutes more (brown rice/lentils take about 35-40 minutes total). Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates or a platter and cover with the remaining onions.

Serves 3-4; can be doubled easily

Pre-Trip Menu (Toddler Tidbits)

When you're planning on an extended stay somewhere (more than a weekend), you don't want to leave much perishable food behind. I also want my children to eat well balanced meals before we leave because it's sometimes harder to do that on the road; in addition, there are so many holiday treats this time of year that add nothing but sugar to our diet. Below is my attempt to eat up the perishable food, eat healthily, and have nothing left over when we leave! (nor do I want to have to cook or prepare anything the morning we leave or spend much time cooking between now and then)

Thursday:

• Breakfast: Biscuits, Scrambled Eggs, Grapefruit
• Lunch: Mac-n-cheese, fresh cucumber chunks (all three of my kids now love these!), apple chunks, sugar cookies
• Dinner: Cottage Cheese and Spinach Gratin (every day version) for kids and sausage-pepper-onion-cheese omelets for adults; muffins; fruit
  

Friday:

• Breakfast: Leftovers from last night!
  
• Lunch: PB&J, fruit, fresh cucumber chunks
  
• Dinner: Baked chicken with BBQ sauce, sweet potatoes (already cooked and in the freezer), Fancy Spinach, canned baked beans if needed
  

Saturday:

• Breakfast: (only dishes to clean are plates and cups--all go in dishwasher; this is a hearty breakfast so we can make it until lunchtime!) Microwave Poached Egg on Toast with slice of cheese for kids and Egg McMuffins from freezer for adults (yes--you can freeze these--I'll be posting the recipe in January hopefully!)
  

Cookbook Review: How to Cook Everything, 1st edition

I have avoided picking up this book for a number of years now because it seemed kind of trendy to me; I tend to prefer basic, somewhat old-fashioned cookbooks to the more trendy and exotic. However, when I finally did pick up this book at my neighbor's house, I was hooked!!

How to Cook Everything has come out in a new, 10th anniversary edition, and that is on my Christmas list. I'll have to review it separately because it's apparently fairly different in actual recipe details. But the philosophy is the same and that is really the key here.

Mark Bittman seems to share my philosophy of cooking precisely: good food should be served all the time; gourmet food can be enjoyed on occasion and it should be done well, too, but ordinary, daily food can be tasty and simple and straightforward to make (and everyone should be making it this way)! He cites the well known adage that perfection is the enemy of good enough, and he applies that to our daily cooking. When we strive for perfection, we miss out on "good enough"--which is perfect for ordinary, daily cooking. I used to strive for perfection and stressed myself out (and those around me) in the process. Since I've had children, my cooking has become simpler and simpler: basic meals done well. Now, I roast chickens frequently, pull the meat off and serve it leftover the next day, and make stock with the carcass. I like to make biscuits and bread from scratch, but will pair them with a basic soup or some other simple meal (instead of adding homemade bread to a long menu list of equally complicated items).

Bittman gives 1500+ recipes in his book; there are many exotic ones, but there are more than enough everyday, homey recipes. He encourages the home cook to get creative, to substitute, to adapt recipes. He frequently includes a number of variations for the more basic recipes and also provides a number of sidebars with such titles as "10 Chicken Dishes that can be served on greens" in the Salads section or "10 Cookies Kids Can Make" in the cookie chapter. He gives suggestions for using leftovers, particularly vegetables, and gives lots of tips for cooking well with minimal effort and fuss.

If I could sum up, this cookbook seems to be a Joy of Cooking that is Better Homes and Gardens in style/types of recipes and from a More-With-Less philosophy (sort of; he doesn't espouse the M-W-L religious background to truly having more with less, but he does promote simple cooking and efficient use of ingredients/leftovers). It's worth checking this book out from the library and cooking from it for a week or two to see what you think! You might, like me, immediately want to rush out and buy it! I think it will move its way quickly to my top 5 cookbooks.

"Cracker Barrel Biscuits"

This is my new favorite biscuit recipe, and it produces biscuits just like Cracker Barrel's! (only better--mmmmm). They are slightly chewy, as opposed to flaky, and are simple to make. I have made them with all white flour and with half white whole wheat flour. The white flour versions are tasty with a pat of butter, but the half whole wheat variety are divine with a pat of butter and some honey. Per Bittman's directions in the recipe, don't substitute soured milk for the buttermilk or yogurt. Instead, substitute milk and add an extra teaspoon baking powder. I've not tried that; I always use yogurt.

Recipe from How to Cook Everything, 1st edition

2 c. flour (all purpose or half white and half white whole wheat)
1 scant t. salt
1 t. baking soda
3 t. baking powder
2-5 T. butter (I use 4)
7/8 c. plain yogurt or buttermilk
extra flour for board

Mix dry ingredients. Cut in butter using food processor, pastry blender, two knives, or your fingers! Mixture will be dry and crumbly. Add yogurt or buttermilk and stir until dough begins to come together. Mine has always continued to be fairly crumbly; sticky and mixed well in parts, but dry and crumbly in others. Turn dough out onto lightly floured surface and knead 10 times. Pat into rectangle 3/4-inch deep. Cut 2-inch rounds with glass or round cookie cutter (or biscuit cutter). Place on greased baking sheet or ungreased stone (my preference). Bake at 425 degrees for 7-9 minutes. Biscuits will be light brown on top and puffed up like biscuits when they are done. Eat while warm.

Yields 10-14 biscuits; I get 10 3-inch biscuits out of this.

Cookbooks as Gifts

Cookbooks are great gifts for those who love to cook, who don't know how to cook, are just starting out, or have special interests in particular weird food areas--in short, just about everyone!

It's good to know, before you give, what kind of cookbook the recipient might prefer. For instance, do dietary needs necessitate cookbooks which provide nutritional breakdowns for each recipe? Does someone prefer photographs of every recipe? Is the recipient in need of a quick and easy cookbook? a general, all-purpose cookbook? a cookbook which gives metric equivalents? Think through what the recipient's needs might be and choose accordingly.

One final thought: it's a good idea to give a cookbook you have tested yourself rather than a random one from the shelf. Exceptions are those cookbooks widely known and loved by millions (Joy of Cooking) or produced by widely respected food magazines/publishers (such as Southern Living, Cooking Light, etc.).

The following lists are suggestions in various categories. These are simply cookbooks I'm familiar with; if you have another suggestion, leave a comment! There's always the cookbook you make yourself of your favorite recipes! Notations are as follows: Pics=Photographs; Ill.=illustrations; ND=nutritional data given.

General, All-Purpose Cookbooks
(for those who are just starting out, love to cook in general, or whose current cookbooks are falling apart; everyone should have a couple of these)

1. Joy of Cooking, new edition. Ill. Huge, comprehensive, and a combination of older editions.
   
2. How to Cook Everything, 10th ann. edition. Ill. Slightly less huge, very comprehensive. (I don't own this one yet, but it's on my Christmas list!)
3. Better Homes and Gardens. Pics, ND. Great all-purpose cookbook; easier to navigate and cook from in some ways than Joy.
   
4. America's Test Kitchen Family Favorites Cookbook. Pics. Another great all-purpose cookbook; one you can "trust." Very good for those who love to cook or who don't know how.
5. Southern Living Ultimate Cookbook. Pics, ND. Great Southern food and lots of general recipes.

Budget Cookbooks
(For those on a budget or trying to cut food costs; these cookbooks give lots of recipes for breads, basic main dishes, breakfast foods, etc.--meals are inexpensive to make and/or lots of recipes for things people usually buy already made--like granola bars or the like)

1. How to Cook Everything, 10th Anniversary Edition. Ill. (also gives lots of suggestions for adapting recipes--very convenient for budget conscious cooks!)
   
2. Joy of Cooking, newest edition. Ill.
3. More-with-Less. Premise of the book is about cooking/eating more/better with less! Lots of tips for stretching the budget and lots of very inexpensive recipes.
4. Better Homes and Gardens. Pics, ND.

International Cookbooks
(Want to know what the rest of the world eats?

1. Take Out Tonight! Weight Watchers Cookbook--Pics; ND. Very tasty international recipes that don't hurt those New Year's Resolutions!
2. Extending the Table. In the spirit of More-With-Less; ordinary food from around the world.
3. How to Cook Everything, 10th ann. Ill. Lots of international recipes scattered throughout.
4. Joy of Cooking, newest edition. Ill. Lots of international recipes scattered throughout.

Famous Chili

This is my husband's adaptation of the red chili recipe featured earlier this week. He likes his chili hot, so this is our spiciest recipe. It's also our "meatiest" and, therefore, the heartiest. It's also good with venison sausage if you happen to have a hunter in the family.

Recipe adapted from Better Homes and Gardens New Cookbook, 11th edition

• 1/2-1 pound ground turkey*
• 1/2 pound of hot Italian sausage, pushed out of casings (or more)*
  
• 1 c. chopped onion (1 large)
• 1/2 c. chopped sweet green pepper
• 2 cloves garlic, minced
• 1 (14.5-oz.) can tomatoes, cup up (undrained)
• 1 regular can of Ro-tel tomatoes, undrained (go with the hot if your sinuses need some clearing up)
  
• 1 (15-oz.) can pinto beans, rinsed and drained
• 1 (8-oz.) can tomato sauce
• 2-3 t. chili powder
• 1/2 t. dried basil
• 1/4 t. pepper

*You should have roughly 1 to 1 1/2 pounds of meat, more or less, depending on how much of each type you use.

In a large saucepan, cook ground meat, onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes a lot, but freezes great. Taste and adjust the seasonings if necessary (depends on how seasoned your sausage is).

White Chili

This recipe is from a friend of mine and former colleague, Beth Geeslin. It's yummy and perfect for a cold winter day! It's tomato free, so it's a nice change from regular chili. It's also a good complement to red chili if you're serving a crowd and want to make 2 different kinds. Like most chili, it freezes well.

• 2 1/2 cups stock
• 1 t. lemon pepper
• 2 t. cumin seed (not ground cumin)
• 1 1/2 pounds chicken (I use boneless, skinless)
• 1 c. chopped onion
• 1 clove minced garlic
• 2 t. cumin (ground)
• 18-oz. shoe peg corn, undrained*
• 1 4-oz. can green chilies, undrained*
• 2 cans Great Northern beans, undrained*
• 2-3 T. lime juice
• 2 t. chili powder
• grated Monterey Jack cheese for topping (optional)
  
• salsa for topping (optional)
• sour cream for topping (optional)
• corn chips for topping (optional)
  

*I've used frozen corn, fresh jalapenos, home cooked beans, and so forth; just estimate liquid amounts if you don't use canned products. Water or chicken stock works in place of the canned liquid.

1. Cook chicken in water or stock, lemon pepper, and cumin seed until chicken is done. Remove chicken from broth, shred, and return to broth.
2. Saute garlic and onion in some olive oil until tender, then add to chicken. Add corn, chilies, cumin, chili powder, and lime juice to chicken. Bring to a boil; add beans and cook until bubbly.
3. Serve with corn chips, salsa, cheese, sour cream, etc.
   

Black Bean Chili

Our family loves chili--we make all kinds and always make a big enough batch to freeze. We also frequently serve it to large crowds, making up two or three different kinds to feed the hungry masses. This recipe below is the one everyone always likes the best, no matter how many other kinds of chili we serve. It's really more of a stew with a faint hint of chili flavor. It's also entirely meatless, low fat, and packed with vegetables. It's the perfect meal! (I'm serious when I say it's the recipe most often requested--even by committed carnivores.)

Recipe from my good friend Barb S.

• 1/4 c. dry sherry or apple juice
• 1 T. olive oil
• 2 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 1/2 c. chopped green or red bell pepper
• 2 c. stock or water
• 4 c. cooked black beans (or 2 cans, drained and rinsed)
• 1 c. chopped tomatoes (or 1 can, undrained--will be a bit more tomatoe-y, but still good)
• 2 c. corn kernels (can use frozen)
• 2 T. minced garlic
• 4 t. chili powder
• 2 t. cumin
• 1/2 t. dried oregano
• 1/4 c. chopped fresh cilantro (optional)
• 2 T. tomato paste
• 2 T. honey

In large soup pot, combine sherry/juice and oil. Heat and then add onions. Saute until soft. Add celery, carrots, and bell pepper. Saute for 5 minutes. Add remaining ingredients. Bring to a boil. Lower heat and simmer 15 minutes. Before serving, puree 1 cup of stew in blender and add back to pot (this is optional--it adds thickness and makes it more chili-like; I also just scoop a generous ladle-ful or two into the blender and never measure exactly 1 cup). Very good with a sprinkle of shredded cheese, salsa, sour cream, etc. on top.

Makes 6-8 servings.

Regular "Red" Chili

We call this "red" chili because we have a black bean chili and a white chicken chili we also make. Mmmmm.... This is our most basic chili recipe and comes together quickly. It also freezes wonderfully. Later this week, I'll post the doctored up "famous" version we now serve.

Recipe from Better Homes and Gardens New Cookbook, 11th edition

• 12 ounces ground beef or turkey
• 1 c. chopped onion (1 large)
• 1/2 c. chopped sweet green pepper
• 2 cloves garlic, minced
• 1 (14.5-oz.) can tomatoes, cup up
• 1 (15-oz.) can kidney beans, rinsed and drained
• 1 (8-oz.) can tomato sauce
• 2-3 t. chili powder
• 1/2 t. dried basil
• 1/4 t. pepper

In a large saucepan, cook ground beef (or turkey), onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups (4 main-dish servings).

Chili--It's What's For Dinner

We make chili...a lot...and we make a lot at a time...all winter long. Mmmmm.....

Let me try to persuade you to become chili cookers! Every day this week, I'll post a different chili recipe--these are the recipes I've made more than any other in my recipe arsenal, believe it or not. (That includes all types of recipes, not just chili/soup ones!) To entice you to check back each day, here are some reasons to include more chili in your diet:

1. Chili can be supremely economical: because of the strong taste of chili powder, chili can often be made with a different meat than originally called for or no meat at all! Our chili recipes also feature beans prominently: a cheap, healthy addition that helps stretch more costly meat even further.

2. Chili can be quite healthy: we have one killer vegetarian recipe (Black Bean Chili will be posted Wednesday!) that is very low in fat, high in fiber (and taste), and packs a nice nutritional wallop. In addition, White Chicken Chili (coming Thursday) and our Famous Chili (coming Friday) both use poultry instead of beef. Chili is so filling, you simply need some fresh carrot sticks or a piece of fruit to round out the meal. Chili with beans also provides some unrefined carbs--good for those following low carb diets for weight-loss or diabetic reasons.

3. Chili is a comfort food: a big bowl of steaming chili warms you up on cold days! It keeps well in the fridge and can be warmed up quickly after a cold day out Christmas shopping or raking leaves.

4. Chili is flexible for different dietary preferences and tastes: vegetarian, red meat, white meat, spicy, faintly sweet--we have a recipe that will please everyone (except those, like my friend Bridgette, who can't abide the texture of beans... I'll leave it to her to find me a good bean-less chili recipe.).

5. Chili can be made in large batches with minimal extra effort (especially if you buy pre-chopped onions and bell peppers). Thus, it's a great option if you have a crowd of hungry folk coming over.

6. Chili freezes superbly!

7. Chili is just so tasty!

8. Chili can be adapted to different meals: chili over cornbread, chili with chips and cheese, leftover chili on hot dogs or baked potatoes, chili by itself,.....


Perfect Chili-for-a-Crowd Menu

Chili, at least two types (we usually serve one of the red varieties plus black bean or white chicken)
Chips (Fritos or Tostitos)
Cheese (or Velveeta/Rotel Dip)
Sour Cream
Brownies and Ice Cream for Dessert

Incidentally, this is an easy menu for guests to contribute to; simply assign a bag of chips or brownies or one of the toppings if a guest asks "What can I bring?"

Barbecued Almonds

If you need a fun, gourmet gift for anyone on a low-carb diet (or who might be diabetic or watching their sugar intake), these almonds fit the bill! Addictive, slightly spicy, and sugar free, they are a nice change from the myriad sweet snacks and gifts this time of year. They're also inexpensive when you find almonds on sale (my Kroger ran a deal today where 1 pound of almonds was only $3! At half a pound per gift, that makes a very inexpensive gift!). I give these to neighbors, doctors, our pastor, etc. (I package them by themselves or half-and-half with Sweet Spice Pecans.)

Recipe from America's Test Kitchen Family Cookbook

• 2 c. whole, raw almonds with skins (about 2/3 pound)
• 1 T. olive oil
• 1 t. salt
• 1/4 t. pepper
• 1/2 t. cumin
• 1/8 t. chili powder
• 1/8 t. cayenne pepper
• dash cloves

Heat oil in a 12-inch nonstick skillet (I use my 10-inch cast iron skillet). Add almonds and remaining ingredients. Toast the almonds over medium-low heat, stirring often, until they are fragrant and the color deepens slightly, about 8 minutes. (The spices will be fragrant almost immediately, but after about 8 minutes, you'll get a faint whiff of almond in the mix.) Transfer to a plate lined with paper towels and allow to cool before serving. The almonds can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week. (I package them in wax paper in a tin.)

Makes 2 cups

Sweet Spice Pecans

I have been making these pecans for 3 years now as Christmas presents--there are people on this "list" who tell me that they look forward to the Christmas pecans and scarf them down immediately upon receiving them. They are yummy! This is a nice little gourmet gift and doesn't rob the bank; pecans are often on sale during fall and early winter months for $5-$7/pound. I usually figure on 1/2 a pound per gift, more or less. We give these to neighbors, the pediatrician, our pastor, and so forth. The spice blend called for really makes them; cardamom can be bought inexpensively at places like World Market and stores which sell spices in bulk (your regular grocery store will charge you and arm and a leg!). One year, I made extra of the spice blend and packaged that up as a gift along with the pecans and the recipe.

Recipe from Southern Living, November 2005

Sweet Spice Blend (also good on glazed carrots and in rice)

• 2 tablespoons light brown sugar
• 2 tablespoons ground cinnamon
• 4 teaspoons dried ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom

Mix all together and store in an airtight container. Makes about 6 tablespoons, or enough for about 6 pounds of nuts.

Sweet Spice Pecans

• 3/4 cup sugar
• 1 tablespoon Sweet Spice Blend
• 3/4 teaspoon salt
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves*

*can use other nuts such as whole almonds and walnut halves, but pecans are the best!

1. Combine first 3 ingredients in a medium bowl; set aside.
2. Beat egg white and 1 tablespoon water in a medium bowl using a handheld egg beater or a wire whisk until foamy. (No liquid should remain.) Add pecans, stirring until evenly coated.
3. Add pecans to sugar mixture, stirring until evenly coated. Place pecans in a single layer on a buttered 15- x 10-inch jelly-roll pan. (If using a stoneware sheet, you won't need to butter it.)
4. Bake at 275° for 50 to 55 minutes, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

Makes 1 pound nuts (~5 cups)

Irish/Scottish Oatmeal Cookies

I found this recipe on the back of two oatmeal containers; one was a "Scottish Oatmeal" container and the other "Irish Oatmeal." They are produced by the same people, and the only difference in the two cookie recipes is the amount of oats to flour. (I can't remember which was which, now.) These are not like the oatmeal cookies you usually buy/make, but they are rather addictive nonetheless. Since they contain honey and butter instead of sugar and Crisco, they are more cake-y than crisp/chewy. Try these instead of a Nutrigrain bar for your kids' snack sometime; these are better for you!

2 1/2 cups oats*
1 1/2 cups whole wheat flour*
1/2 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1 c. honey or maple syrup
3/4 cup butter or margarine, softened
1/2 t. vanilla
1 egg
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Heat oven to 375 degrees. Lightly grease cookie sheet. Combine dry ingredients and mix well. Mix honey, margarine or butter, and vanilla until smooth. Add egg. Blend with dry ingredients, mixing thoroughly. Stir in raisins and nuts if using. Place rounded spoonfuls onto cookie sheet. Bake approximately 10 minutes. Cool.

Makes 50 small/medium cookies; cookies freeze well.

*You may also use 3 cups oats to 1 cup flour; these cookies will be more fragile and will spread more in the oven. They aren't "pretty," but I like them better. The recipe as given will produce a more cake-y cookie. This version doesn't freeze as well.

Grasmere Ginger Bars

Once there was a young piece of shortbread named "Shorty." He met a Hobnob named "Miss Nob." They fell in love, got married, and soon had a daughter named Ginger--and here she is! Seriously, folks, if you like Hobnobs (the greatest British cookies ever) and shortbread and ginger flavor, you'll LOVE these little bar cookies. Quick to come together, made with whole wheat flour, and yummy, yummy, yummy. The recipe originally hails from a village called Grasmere in England's Lake District.

Recipe from Extending the Table

• 2 c. whole wheat flour
• 3/4 c. oats
• 3/4 t. baking soda
• 1 1/2 t. cream of tartar
• 1 T. ground ginger (the powdered spice, not the fresh root)
• 3/4 c. brown sugar
• 1 c. margarine or butter (I always use butter)
• 1/4 c. milk
  

1. Preheat oven to 325 degrees and grease a 9x13-inch pan.
2. Combine dry ingredients in large bowl.
3. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs (this is the same method you use for biscuits or scones).
4. Stir in the milk. It won't make a batter, but the dough will start to stick together a little.
5. Press dough down firmly in prepared pan, pressing firmly with a floured fork. Bake 20-25 minutes, until pale brown.

Makes 24 cookies

Chinese Cucumber Salad (Huang Gua Sela)

This is one of my all-time favorite cucumber salads. My friend Katie, who used to be a missionary in China, gave me the recipe. Even my 1-year-old twins like it! It needs to chill, so make it ahead; be warned, however, that if you go heavy on the garlic, it will just get stronger the longer it sits. A couple of hours of chilling is ideal. I usually leave out the red pepper spice. This makes a fair amount; you can estimate the amount for one cucumber if you need servings for 3-4.

3-4 cucumbers, chopped
2-3 garlic cloves, minced
1 t. salt
1/2 t. sugar
1 T. white vinegar
1/2 t. red pepper spice
1-2 t. soy sauce

Combine all ingredients and chill! (There won't be much liquid at first; the cucumbers will release some of their juices as they chill.)