Elisa's Eye on the World

Jane Brody "Greek Shrimp"

I finally got around to making Jane Brody's "Greek Shrimp" from her Good Seafood book and boy it was good! The deal is:

• Simmer up a tomato sauce with onions, garlic and plum tomatoes
• Sprinkle peeled and deveined shrimp (I cheated and used prepared frozen US wild shrimp) with some lemon
• Layer sauce, then the shrimp in a single layer, add more sauce and sprinkle with feta cheese
• Bake until bubbly
• Serve with pasta, I used orzo, layered over some spinach

A delightful dish that would wow a dinner party or make a few good meal for two.

List of Cooking and Baking Projects

Dear Readers;

I'm back, and do apologize for the lack of posts this past month.  With Thanksgiving just a week away and some time on my hands, I got the shopping out of the way so now I can move through the list.

Done:

• Yogurt muffins with mini chocolate chips and cherries from the freezer. These came out great and I'd call them Cherry Garcia muffins if it was not an obvious copyright infraction.
• Quinoa with avocado and greens with a citrus dressing
• Brocolli quiche with rice at the bottom instead of crust
• Hub's Awesome burritos with brown rice

To Do:

• Mollie Katzen's "Sweet Potato Surprise" a seasonal favorite
• Mollie's "Ricotta and Spinach Dip" to serve with baked potatoes
• Baked shells stuffed with green and cheese
• A rice, tomato, feta and shrimp dish similar to the one the neighborhood Greek place makes
• Joy of Cooking "Macaroni and Cheese" this time doubling the recipe so there's some on hand in the freezer
• Jane Brody's "Favorite Lentil Soup"
• Cheddar Cheese scones from a new cookbook I've been pursuing

Oh oh- time to serve tonight's dinner. Photos and further updates to follow.

-Elisa

Busy Baking Bee

Yikes! I'm taking advantage of the cool July days and catching up on baking. Already done:

• Pizza Dough (1 used, 1 stowed)
• Pizza (gone already)
• Strawberry Muffins II (mostly stashed in freezer)
• Granola (stowed in air tight glass in the fridge, with a scoop)
• Blueberry Bread (sliced and stowed in fridge)

• Oatmeal chocolate chip cookies for Sunday's bike ride/party

On deck baking and cooking projects:

• Burritos for dinner tonight
• Orzo salad with lots of our ready to eat peas
• Macaroni and cheese because it's all gone
• Caramalized onions, to have as a condiments

Deep Dish Individual Pizza In Pictures

The dough has risen at doubled in bulk!

Air holes are good. This is right before it was deflated and rolled out into four crusts.

As it turned out, I should have made 5 or 6 as there was excess dough on each pan.

A bit of mozzerella in each, other ingredients standing by: sauce, caramalized onions, roasted red peppers, chopped walnuts , blue and Parmesan cheese.

Oven ready!

Cooling on the rack for 10 minutes - these came out great.

Crust recipe from the Jane Brody's "Good Food Book" Onion and Cheese pizza: a nice mix of whole wheat and white flours. Topping are our personal favorites. Maybe too much sauce on these, but some mushrooms or greens would have balanced it out. There's always next time.

Three From Jane Brody

There's a reason this book is never far from the stove.

Tonight I pulled some chili from the freezer, and instead of serving it with rice, I heated it up then baked a cornbread on top. The idea is from Jane Brody's "Meatless Tamale Pie."

On Saturday I followed Jane's crust recipe for her "Onion and Cheese Pizza", and the results were fabulous. After all, it's a white pizza, but carmalized onions and mustard are mighty tasty. I have to admit I substituted Dijon for "grainy" mustard and Jarlsberg, or swiss instead of Fontina. It still came out awfully good, and there's a second ball of dough resting in the fridge.

One of my all time favorites is her "Favorite Lentil Soup" which I merge with the recipe on the following page which includes rice. While reheating a smallish portion from the freezer, I cooked up some frozen "potstickers" or Asian dumplings, which I then added to the soup for a hearty dinner.

Jane Brody's Quiche

Jane Says: if you are going to make quiche keep it light and full of flavorful vegetables.

The actual receipe is Tomato-Broccoli Quiche but I used roasted red peppers since it's early January and the tomatoes are gross.

Usually I use a nice store bought crust, but today I was full of ambition and followed her instructions with great success. It's nice to use the deep stoneware pie dish instead of being contrained by a tiny tiny plate.

I used freshly carmelized onions and some frozen Oregon corn to mix up the filling with color and nutrients.

The finished pie shown here, prior to baking.

Reheated a few nights later, served with Smoked Salmon.

Jane Brody's Meatless Tamale Pie

Jane's "Meatless Tamale Pie" from Jane Brody's Good Food Book (the book that converted my eating habits) before baking. Basically a chili with corn bread on top, this is an exceptional meal to bake, eat and freeze.

Instead of using a round dish I used this rectangular baker so the slices were not so deep and hard to re-heat.

Potato and Leek Soup Plus Plus

Very loosely based on a Jane Brody "Potato and Leek" soup; but I did not have broth and used clam juice; and other ingredients were added to make it a main course soup.

Elisa's Potato and Leek Soup Plus Plus:

• 2 tsp. each Canola and Olive Oil
• 1 Leek, cleaned, chopped into 1/4" pieces
• 1/2 Onion, chopped
• 2 lbs. Yukon Gold potatoes, scubbed and cubed
• 2 jars, clam juice
• spring water to cover (about 2 quarts)
• 2 tsp. freshly ground pepper and 1 tsp. salt
• 2 tbsp. dried, crushed rosemary
• 1 cup corn, preferably cut of the cob
• 2 sweet, roasted peppers, sliced thin
• 1/2 cup grated cheddar cheese

Broth stage: In a tall soup pot (8 quarts) heat up the oils and add the leeks and onions. Stir occasionally until soft, slightly brown; add clam juice, water, salt and pepper. Bring to a boil. Give the pot a good stir and add in the potatoes and corn. Add more water to cover if necessary. Crush the rosemary and stir in. Heat until the broth returns to a good boil. Then lower the heat, cover and simmer for about an hour. The potatoes should disintegrate and make the broth thick.

Finishing stage: Stir in the sweet peppers for lovely color and taste, bring to a slow boil and serve with grated cheddar cheese.

This is what was left after dinner - just right for the container. It's going into the fridge overnight. Some will be served this weekend, and the rest stowed in small containers in the freezer.

Deep Dish Vegetable Pizza with Walnuts

Yesterday was another cool rainy Sunday of baking, I decided to try individual deep dish pizza again. The sad news is the crust was too tough, as Hubs said the "first deep dish pizza you can pick up and eat with your hands."

Of course crust taste and texture is never revealed until it's time to eat. The good news is the pictures came out great and pizza was very tasty:  we each ate ours with glee. Tough crust is not so bad compared to other pizza disasters in my past such as the Super Bowl Sunday when the lovingly made thin crust adhered itself to the new pan. No pretty.

These pans are seasoned, but I took no chances a rubbed a little olive oil into each with a sprinkle of corn meal before pressing in the dough.

Fillings were: canned pizza sauce, a saute of red onion, red pepper and mushrooms with a spice blend of rosemary, oregano and basil. Cheese was mozzarella and Parmesan and the final topping chopped walnuts.
The recipe is translated as: pre-bake crusts for 10 minutes in a 425 degree oven; put sauce over browned crust followed by topping mixture and cheese. Bake for 25-30 minutes; though it was slightly less because the oven was nice and hot.

Asparagus Quiche

Since the season for local (organic) asparagus is short and ending soon it was time to make a Jane Brody inspired quiche. Hers uses Canadian Bacon, but I went vegetarian and topped it with golden flax seed.The crust was store bought made with palm oil vs. dairy, whole wheat and tasty.

Before baking shot. I was messing around with the amount of liquid ingredients to make two pies and ended up a little short. The good news is the addition of cottage cheese was noteworthy.

Leftovers served on Friday night after we had a late lunch of the bulger chili. Served with store bought organic chicken and vegetable potstickers from Annie Chun that were on sale and not bad. I made the sauce slightly following some cookbook ingredients but skipped or was missing a few. Yet, it was edible: Rice wine vinegar, Thai fish sauce, juice of a lime, sugar, water, those we had. I added honey and ketchup to give it some body. 

First Pizza of the Year

The crust border is irregular but the taste is great!  Hats off to Jane Brody for the flour / whole wheat / bran combination which holds up well to a zesty canned pizza sauce, grated Mozzarella and Parmesan cheeses with chopped red onion and bell pepper. A light sprinkle of olive oil (end of bottle) and a sprinkle of dried oregano.

A first for this dough - the yeast came in a resealable package, instead of an individual packet - look for it in the refrigerated case of a natural food store near flax seed if you are tired of those pesky packets.

Jane Brody Broccoli Pizza

Overall, it was a good pie with a crust that rolled out nice- with some bran and whole wheat for the Jane Brody signature nutritional punch. Toppings too were light: broccoli with some (not too much) ricotta and Parmesan. I added roasted red peppers and red onions for holiday cheer. The crust was a tad overdone but still tasted great.

Mixed Vegetable Quiche Like Dish

Sometimes the best dishes are derived from what happens the be on-hand. 

There wasn't enough broccoli for the usual Jane Brody "Broccoli and Tomato Quiche"  but there was 1/2 a sweet red pepper, a few handfuls of mushrooms and a bit of frozen corn. The cheese was some shredded Swiss defrosted from the freezer and the chunk of Cheddar in the fridge. Breadcrumbs from the baguette on the counter, the crusts from the freezer. Best of all only three eggs and 1 cup of non-fat milk were used to make 2 of these tasty pies.

Jane Brody's "Favorite Lentil Soup" with Rice

Here's the end result of those grated carrots and other ingredients. Glass bowls with lids are great for the in between stage of cooling (escaping the kitchen) and dividing into smaller portions for freezer storage.

Grated Carrots for Lentil Soup

The fine shredding blade works well for carrots used in soup. These are "Nash's Finest" from Sequim, Washington. http://www.nashsorganicproduce.com/whatgrow.htm

Jane Brody's Deep Dish Pizza with Spinach

The first Guest Chef blog of 2009 features a deep dish pizza, with spinach filling and sliced tomatoes baked on top.

That's "Egg Man" keeping watch until it's cool enough for release from the Springform pan. One could guess it did not take long for my friends S & R to tuck into this luscious New Year's Eve pizza pie.

Our Guest Chefs wisely placed a cookie sheet under the pizza pan - which takes care of bubbly drips. We used to make this recipe together in the late 80's after my mom gave me "The Jane Book."

This dish is a true from scratch preparation: dough, sauce and filling. One of the many exceptional recipes in Jane Brody's  "Good Food Book"

Cranberry, Pear and Apple Crumble

The one dirty bowl wonder dessert from Jane Brody's classic "Good Food Book."

Soup and Sandwich Dinner for a Cool Summer Night

Small frozen containers of homemade soup are wonderful for so many reasons. It's been a cool July and there was one last dinner portion of Jane Brody's "Favorite Lentil Soup" on hand to serve with a couple of grilled cheese and red pepper sandwiches. Soon enough the local carrots will return and I can stir up another batch.

Asparagus Quiche

Asparagus along with swiss and feta cheese in a store bought crust. Somewhat along the lines of the recipe of Jane Brody's, except I used Parmesan instead of bacon in the first layer. Three whole eggs, one egg white, no cream.

Happy New Year

Shown here is a Wild Prawn Cocktail put together for New Year's Eve. The sauce was based on a Jane Brody recipe, and it's much better than anything you get in the store.

1/4 cup Sweet Red Chili Sauce ; 1/4 cup organic catsup; 2 tablespoons lemon juice (she also adds some zest).

That's it! Mix well. We added a dab of horseradish spread.

To all my readers, thank you for your interest and comments. Best wishes to everyone for 2008!

White Pizza with Broccoli

Using a store bought pizza dough ball, I followed Jane Brody's idea for a broccoli pizza. I split the dough into two pieces to make it easier handle.

Stir fry the broccoli until bright green and set aside. The cheese blend is ricotta with one egg and Parmesan. I added sliced cherry tomatoes because it was too white.

Lentil Soup and Cheddar Cheese

Just enough left over for snow day lunch. This is Jane Brody's "Favorite Lentil Soup" made with orange lentils from the Palouse region of eastern Washington.

Apple Cranberry Crumble

This picture came out better than our Thanksgiving dinner so it's getting posted first.

From The Jane Brody "Good Food Book" here's a yummy dessert that was quick and easy to make as Thanksgiving dinner baked.

What we got here: granny smith apples, fresh cranberries, walnuts and chocolate chips; held together with quick oats, flour, sugar, brown sugar, butter and cinnamon.

After baking in my favorite 6 cup shallow dish, and sitting a few minutes this was served with a little vanilla ice cream.

Lentil and Rice Soup with Spinach and Cheese Triangles

Homemade soup from yesterday, heated up with hot sandwiches in the midst of a "Pineapple Express" storm that's hit our region.

Using "Naan" bread, I made little pies with a layer of Cabot Cheddar Cheese, fresh chopped spinach, a little more cheese and a drizzle of olive oil. Bake 15 minutes in preheated 400 degree oven, fold in half, then into 4 triangles.

This was the first time I bought Naan, these were from Indian Life Food .

Meatless Tamale Pie

Finally baked in the proper 9" square, shallow baking dish. I previously used a round, deep,  glass dish- and the chili layer was too thin.

The camera angle does not show it, but this is a Le Cruset 9" square stoneware baker  which can take the recommened 400 degree heat better than glass, and the layers of chili, corn bread and grated Cheddar cheese came out perfectly hot and golden brown. My new favorite baking dish, certain to show up in future posts.

Meatless Tamale Pie

Here's a favorite based on a recipe in Jane Brody's "Good Food Book" bringing wholesome ingredients together for handy meals.

The basic idea for the filling:

• Brown 1/3 cup onions, 1 clove minced garlic and 3 chopped sweet peppers together in a little canola oil until soft
• Add a few tablespoons of tomato paste and a heaping teaspoon of chili powder
• Add 1/2 cup of water, mix together
• Add 3 cups kidney beans (organic canned, rinsed and well drained)
• Bring to boil, then lower to simmer - if it's getting dry add a little water
• Keep partially covered and continue to simmer for about an hour
• When you start the topping (below) add some parsley and black pepper

The topping (very cool):

• 1 cup cornmeal
• 1 tablespoon flour
• 1-1/2 baking powder
• 1 egg lightly beaten
• 2 tablespoons canola
• 1/2 cup milk

Mix together dry ingredients in medium size bowl. In another bowl lightly beat egg, then add other liquid ingredients. Add wet to dry and just barely mix together- lumps are okay.

Pour chili into 2 quart baking dish, then spoon on cornbread mixture. Smooth over. Top with 1/2 cup grated Sharp Cheddar cheese.

Bake in a preheated 375 degree oven for 30 minutes. The topping should have risen and be a pleasing golden brown. If not let it bake a few more minutes.

Serve with: plain yogurt, corn chips, green salad, cherry tomatoes.
Great to re-heat for lunch or to freeze in individual portions.

Thanks to R. of Salt Spring Island, BC for introducing me to this fab dish! Her impressive preparation includes the slow soaking and cooking of beans and baking in various (gorgeous) pottery pieces from the Island.

Four Reliable Cookbooks

Two writer impacted my interest and competency in cooking - Mollie Katzen and Jane Brody. They are both brilliant in their ability to explain the how what and when of preparing wholesome foods. Both have published numerous books, but my hand's down favorites four cookbooks of all time are:

Still Life with Menu  by Mollie Katzen
All the lovely dishes assembled in special occasion menu format are present with prepare ahead instructions. The Veggie-Thanksgiving selections are wonderful, especially the Sweet Potato Surprise. We serve up leftovers in a wrap along with fresh spinach. Roll up and bake in a 350 degree oven for 15 minutes and you have a portable meal. Tips on vegetable roasting and home made pizza are especially helpful.

Sunlight Cafe by Mollie Katzen
Published in 2002, this book is a primer on breakfast foods. Personal favorites in my household include the Very Crunchy Granola and Pumpkin Bread.

Good Food Book  by Jane Brody
Originally published in 1985 there are a few variations and printings available of this classic . The Favorite Lentil Soup and Meatless Tamale Pie are both simple to prepare- and freeze beautifully.

Good Food Gourmet  by Jane Brody
This companion volume dresses up dishes for company or special occasions, without going overboard. The Broccoli Tomato Quiche is splendid. Save time with a prepared, yet wholesome  crust from the freezer section of the health food store.