The Hungry Wife

Irish oats, sometimes called thick oats or steel-cut oats, take close to half an hour to cook on the stovetop, so baking them takes no longer and leaves your hands free from stirring over the stove.  And besides the convenience, there’s no need to worry about burning the oatmeal at the end.

The result for Oven Apple Oats is a very creamy and fluffy oatmeal that is lighter than bread pudding, but somewhat reminiscent of it.  Made with milk (a longstanding Celtic tradition), this sweet combination of apples, maple syrup, and currants is one of The Hungry Wife’s favorite oatmeals.
Oven Apple Oats, continued…

This Asian Fried Rice is everything you’d expect it to be and much more.  Normally fried rice is pretty simplistic in its ingredients.  The Hungry Wife Asian Fried Rice recipe adds in a whole new dimension.  You still get all the deliciousness, but with some extras.  I love that when eating this dish that I can taste each ingredient individually.  Nothing overpowers or takes away from the fried rice, all of it is subtle and perfect.

Hearty enough to be the main dish, you could even add some tofu or chicken for extra protein, but also makes an awesome side.  I think you’ll really like the different twist on the usual fried rice.  Feel free to experiment around a little.  Swap the bok choy with other types of cabbage and taste the subtle differences between cabbage varieties.  You can even try out different types of mushrooms to see what you like best.  When I made this last night, I used baby bella mushrooms, which are one of my favorites.  A note on ingredients:  if you are having a hard time finding soy miso in your local grocer, you can also go to an asian specialty store or you can use Better Than Bouillon Vegetable base.  What you are looking for is a soy miso paste that comes in a jar.  This Better Than Bouillon Vegetable base is close to it and will give you a very similar effect.
Asian Fried Rice with Bok Choy, continued…

Beets – If root vegetables are underrated, they are probably considered the worst of the lot.  So much so, in fact, that many people have never cooked fresh ones (since boiling them can sometimes make a bit of a mess in the kitchen).

Once solution to this dilema, try baking beets whole, wrapped in foil (bake at 400 degrees, on a baking sheet, about 1 hour or until tender).  Not only will you discover a whole new flavor, but cleanup is a snap.  And when you try them, make a few extra.  They are a delicious and colorful addition to many dishes: You can dice or slice them and add to a salad; cut in julienne, toss in butter and serve as a side dish or garnish or marinate them and serve as part of an antipasto plate (with a slice of salami, some good olives, a bit of cheese, etc.).  Or puree the baked beets smooth or coarse, season with a touch of nutmeg and work in a piece of sweet butter, and discover a whole new vegetable dish.

One nice part of buying these at farmers’ markets is that you can often find them with their green tops attached.  To prepare the greens, cut them from the roots, wash well, trim off thick stems, and steam or saute in butter.  And a new development, found at some farmers’ markets, is golden beets, which taste like red beets but lack their pigment, betanin.
Orange Glazed Beets, continued…

Chicken Parmesan – no good recipe collection is complete without it.  Recently a The Hungry Wife fan asked about a good Chicken Parmesan recipe, and this is what popped into my head.  Although we have not made it recently enough to have pictures, it is unforgettable.  Chicken Parmesan does not need to be complicated, and there are a lot of recipes out there that can make it harder than it seems.

This Chicken Parmesan recipe is perfectly portioned for two people, but can easily be made for extra servings.  All you have to do is increase ingredients to reach the desired serving size and instead of using an ovenproof skillet to bake the chicken, place chicken that has already been cooked in skillet into a 9 x 13-inch pan and cover with sauce and cheese and cook as directed in the recipe.  This also works if you do not have an ovenproof skillet.  No need to go buy one, simply use a casserole dish to finish that baking portion.

For many people, Chicken Parmesan is a comfort food.  To make it all the more special, be sure to cook up your own sauce with the recipe provided.  If you are short on time, you can use jarred pasta sauce.
Chicken Parmesan For Two, continued…

Since moving to South Carolina last year, The Hungry Wife has been trying to embrace our new southern lifestyle.  A lot of that is trying out new foods, and ways to cook them.  So, when we saw this Creamy Pasta and Greens recipe in our local newspaper this morning, we thought to give it a try.  And are we glad we did!

This recipe is one of the best things The Hungry Wife has made thus far.  It has all the creamy deliciousness of an alfredo cheese sauce, mixed with the semi-bitter greens, sweetness of the bell peppers, little bit of heat from the crushed red pepper, and of course, the salty, smoky taste of yummy crispy bacon!  Everything is better with bacon.

Collard, turnip, mustard  – The Hungry Wife can take about any leafy green vegetable and make it sing.  Greens are rich iron and good for you, but many people love them simply for their taste.  If you can eat spinach, you’ll love all the other greens.  If you have never tried greens before this is your chance.  Creamy Pasta and Greens is pretty simple to make, and the best to eat.  Maybe not the most healthy recipe, but without a doubt, the most tasty and comforting.
Creamy Pasta and Greens, continued…

All of us at The Hungry Wife had a great time tinkering with this perennial favorite.  The simplest egg salad made with fresh eggs, crisp celery, a good mayonnaise, and quality mustard is hard to beat.  But hard-boiled eggs and mayonnaise are a fine vehicle for a host of other ingredients and seasonings.

Here is an egg salad that can be eaten as a sandwich, spread, or canapes, or stuffed into ripe juicy tomatoes shells, crisp cucumber shells, or bell pepper halves.

Serve Scandinavian Egg Salad as a sandwich between slices of whole wheat bread, baguette, or a coarse country-style bread with tender leaf lettuce and sliced tomato.  As an appetizer, serve with sesame crackers, pita, or rye crackers.

Reduce the fat content of Scandinavian Egg Salad by discarding the cooked yolks of five of the eggs.  If you don’t have a 2-quart saucepan, a larger one is okay – just use enough water to immerse the eggs completely.
Scandinavian Egg Salad, continued…

Who doesn’t love a good cup of soup?  Everyone has a favorite kind, and at only 123 calories per serving, you just might find this Creamy Broccoli and Carrot Soup to be you new favorite.  The crunchy pepper relish provides an interesting counterpoint to the creamy broccoli and carrot soup.  The relish serves to compliment the curry powder and yogurt in the soup.  If you like, try the soup both ways, with and without the relish, I think you’ll find that the relish adds something really special and completes the Creamy Broccoli and Carrot Soup.

I used canned cream of mushroom soup as a shortcut in this recipe.  Sometimes, for variety, I use cream of celery soup instead.  No matter which type you use, look for brands low in fat and sodium.  Don’t let this Creamy Broccoli and Carrot Soup fool you, it  is simple to make and tastes really good.  All the ingredients are balanced very well, nothing is overpowering.  One last tip, if you have a smaller food processor like I do, puree the ingredients in batches and then mix together well.
Creamy Broccoli and Carrot Soup with Pepper Relish, continued…

Artichoke Lasagna Rolls are a perfect way to use up left over lasagna noodles.  I always seem to have a few left in the box – not enough for a whole pan of lasagna.  You may assemble the rolls ahead and refrigerate them until you’re ready to bake them.  Any leftover Artichoke Lasagna Rolls reheat nicely – just microwave them for 1 to 2 minutes.  When I made this recipe, I only had no-boil lasagna noodles in the pantry.  So, instead of making rolls I simply made lasagna the classic way (by layering sauce, noodle, ricotta mixture, mozzarella ect.), just on a smaller scale using the 8×8 dish.

Sometimes you need scaled-down recipes.  Maybe you live alone or with just one other person.  Maybe the rest of the family is out doing something else, and you don’t really feel like preparing a lot of food.  No matter why you’re on your own, this is a recipe to turn to.  Artichoke lasagna rolls are also awesome if you are looking for low-fat recipes.  Coming in with 545 calories, 12.7 grams of fat, 8.4 grams dietary fiber, 10 mg cholesterol, and 547 mg sodium per serving, Artichoke Lasagna Rolls and good for you too.  You don’t have to be a non-meat-eater to appreciate the deliciousness of the low-fat recipe.
Artichoke Lasagna Rolls, continued…

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.  Each individually wrapped “present” releases a burst of aromatic steam when opened.  The flavors mingle sweet with spicy, hot with salty, briny with piquant.  Nothing escapes until the final moment of opening the foil.  Inside, the fish is tender and succulent, the vegetables are perfectly cooked, and the sauce has bathed every ingredient.

When cooking fish in a packet, potatoes take too long and asparagus and snow peas lose their bright color.  Carrots, onions, zucchini, yellow squash, and bell peppers are better choices.  Once you prepare all of the ingredients, each packet can be assembled and folded easily and quickly.  In general, I don’t recommend that you prepare the packets ahead of time because some ingredients may react with the aluminum foil.  Serve immediately to avoid overcooking.
Gingered Fish in a Packet, continued…

We love this Savory Chicken Squares recipe and think you will as well.  I love finding different ways to cook up chicken, and there are many.

At first glance this Savory Chicken Squares recipe might seem a little strange and even intimidating if you don’t normally wrap you food up in toasty dough.  Let me put your fears to rest, this is a simple dish that has a traditional comfort food taste.  It cooks up quick if you have the chicken pre-cooked.

You can also add a little variety to this recipe by maybe adding some Swiss cheese to chicken mixture, using turkey or ham, or some additional veggies like celery or carrots.  I’ve have also seen similar recipes that use phyllo dough, so have some fun with it.

If your a busy person/family that does not normally have a lot of time to mess with making dinners, it is a good idea to keep some cooked chicken breasts in your freezer in order to whip up quick meals.  I simply boil chicken breasts in a pot of water and then cube them, and place them well protected in the freezer.  They will keep for a little bit, and this way when you don’t have the time bake or grill your chicken, you can take the cooked chicken out and use it in a recipe like this.

Savory Chicken Squares, continued…

For those not familiar with Chinese Pepper Steak, let me give you a quick run down. Chinese Pepper Steak is basically a stir fried Chinese-American dish which consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, beef broth, water, corn starch and in my recipe, margarine. I have been cooking this for awhile now and everyone just loves it. Don’t be hesitant, try it for yourself.

Chinese Pepper Steak, continued…

Kimchi Recipe:  Kimchi are traditional Korean pickled dishes with various seasonings.  You won’t be disappointed with this Kimchi recipe, it is our favorite, even in comparison to those made at Korean restaurants!  There are many different variations of kimchi that are dependent on region and often season by what is available.  This is a basic kimchi recipe, that is not made the traditional way, but one that is easily made and tastes every bit as delicious.  I do not use fish paste in my recipe (just not that big of a fan), however, if you prefer to have that in your kimchi it can be easily added in.

Kimchi Recipe, continued…

Pizza has become a quintessential American comfort food, and this Zucchini & Fresh Tomatoes with Fontina Pizza fits right in.  Ever since Italian immigrants started making pizzas in their neighborhoods, it’s been a hit.  Now you can find it topped with all sorts of vegetables, cheeses, seafood, meats, and even eggs and fruits.  There are pita pizzas, French bread pizzas, English muffin pizzas, taco pizzas, and Hawaiian pizzas.

Pizza goes great with soup and salad.  It’s often eaten for breakfast and is probably one of the healthiest fast foods you can buy.  Unless of course your like me, and prefer your pie with extra-cheese.  I love eating this pizza, mainly because I don’t feel bad after eating that extra piece.  This nice thing about this pizza is that if you buy pre-made dough, you can make it in a hurry.  Want it a little more organic, then try your hand at making your own dough.
Zucchini & Fresh Tomatoes with Fontina Pizza, continued…

Until recently, farmers and plant breeders saved the seeds of the most desirable plants from each year’s harvest for the next year’s crop.  Gardeners gave their  surplus to friends and relatives, and especially noteworthy varieties found their way to seed companies for wider distribution.  Today with larger mechanized farms, fewer gardeners harvesting seeds, and more hybrids and sterile seeds, many heirloom varieties have become rare or extinct.

This amounts to more than just the old being pushed out by the new. Heirlooms are not the first choice for agribusiness where concerns of perishability, yield, shipping endurance, pest resistance, and appearance are more important than flavor. As more old varieties are lost, we also lose a broad genetic base. This creates a less diverse source of food crops that may not be as adaptable or hardy.

What can the consumer do?  If you enjoy gardening, grow heirloom vegetables yourself.  Patronize farmers’ markets and produce stands where farmers label and promote  heirlooms.  Buy locally grown fresh produce to support growers who can produce a wider range of varieties than what is offered at typical supermarkets.  Another option is to join Community Supported Agriculture (CSA) to encourage regional small-scale farms.  CSA members buy shares in the produce they will eventually receive.  Most CSAs encourage participation, including input on what to grow.  For more information, visit www.reeusda.gov/csa.

Here is a list of a few favorite heirloom varieties that can be found if you look hard enough.

BEANS:  Cherokee trail of tears – Carried by the Cherokees on their forced march west to Oklahoma.  These are very tasty purple podded beans.

Kentucky wonder – A classic green bean, excellent flavor, great fresh, frozen, or canned.

Jacob’s cattle – White beans attractively spotted with maroon.  Good for all bean dishes, especially soups or baked beans.

BEETS:  Chioggia – Strong-growing beautiful Italian variety.  Horizontal slices show alternating rings of rose pink and white.  Nice in salads.

Golden beet – Brilliantly colored roots that are also particularly sweet.

BROCCOLI:  Romanesco – Spiraling florets form psychedelic patterns on this nutty-flavored Italian heirloom.

CABBAGE:  Early jersey wakefield – A very tender and sweet English variety from the eighteenth century.

CARROTS:  Scarlet nantes – Non-fibrous texture and sweet flavor for all uses, particularly jucies.

CORN:  Golden bantam – Introduced in 1902, this is still a popular sweet corn for home gardeners.

EGGPLANT:  Rosa bianca – Delicate flavor, smooth texture, and unusual  lavender stripes on a white fruit make this Italian heirloom worth trying.

KALE:  Russian red (ragged jack) – Brought to North America by Russian traders, this is a favorite variety of a very nutritious cooking green.  The flat, violet-veined leaves are milder and more tender than other kales.

LEEKS:  Black seeded simpson – A crisp, tasty, classic looseleaf with bright yellow leaves.

Forellen schluss (speckled trout) – An Austrian heirloom with very tender, light green leaves speckled with maroon.

MUSTARD GREENS:  Mizuna – A Japanese type that is versatile; baby greens are good in salad, mature leaves cook quickly for soups or stir-frys.  Plant has a lovely feathery, fern-like habit.

Tatsoi – A Chinese heirloom with deep green leaves on white stalks, similar to pak choi, but smaller.  Use like mizuna.

PEAS:  Golden sweet – Unusual chartreuse snow pea, new to this continent but grown for centuries in India.  Eat the pods before peas develop.

SWISS CHARD:  Five color silverbeet – The flavor of this Swiss chard is not different from the green variety, but the gorgeous color range of red, pink, yellow, orange, and cream range stops people in their tracks.  Good in both flower and vegetable gardens as an edible ornamental.

SQUASH:  Delicata – A nineteenth-century introduction valued today for its dry, sweet flesh.  Sized just right for individual servings of stuffed squash.

TOMATOES:  Amana orange – Huge slicing tomatoes with rich flavor.  Combine with other colored slices for festive platters.

Black krim – Russian heirloom with full flavor and purplish-red fruits that turn almost black in hot weather.

Brandywine – Large pink beefsteak, good for slicing, intense tomato-ey flavor.  An Amish family heirloom that has become very popular.

Cherokee purple – Tennessee variety reputed to be one of the sweetest.  Unusually colored rose, green, and brown.

Costoluto genovese – Italian variety good for sauce, juice, fresh eating.  Somewhat tart, bright red.

Green zebra – An introduction from the eighties that is grouped with heirlooms because of its appearance and non-hybrid status.  Zesty tart-and-sweet flesh that is, not surprisingly, striped yellow to yellow-green.

Joya de oaxaca – Mexican variety that is god both fresh and dried.  Yellow flesh streaked with pink, orange, and red.  Highly flavorful.

Mortgage lifter (radiator charlie’s mortgage lifter) – Huge beefsteaks that enabled the breeder to pay off his mortgage by selling the plants and seeds of this exceptional tomato.

Yellow Pear – Prolific producer of sweet, juicy small tomatoes that are low in acid and very flavorful.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

Spicy Stir-Fried Savoy Cabbage is a quick side dish, that can be made just before sitting down to eat.  Cook thinly sliced savoy cabbage with the typical Chinese flavors of ginger, soy sauce, and chili paste.  For Variety , try this recipe with Chinese cabbage, common green cabbage, kale, or bok choy and sample their distinctive flavors.  I tend to like things a little on the spicy side, so I add in some extra chili paste.

Spicy Stir-Fried Savoy Cabbage, continued…

Pantry List:  Having basic cooking ingredients at home saves time and makes it easier to eat well day in, day out.  With a well-stocked pantry, you can whip up creative meals with items on hand and shorten your shopping list when preparing a complicated meal.  Consider buying pantry items in bulk from a reliable local store where stock rotation ensures the freshness of food.  That way you get the quality and quantity you want and you’ll save money and consume less packaging.

The staples below are suggestions of foods good to keep on hand.  I certainly do not stock them all, just the things that I use most regularly.  I hope you’ll use the list for inspiration and as a reminder when it’s time to shop for food.

Shelf Items

1. Grains

Barley, bulghur, buckwheat groats (kasha), cornmeal, couscous, grits, millet, oats, popcorn, quinoa, rice (arborio, brown, white).

Note:  Transfer packaged or bulk grains to glass jars with tight-fitting lids for storage: it’s easier to see how much you have on hand and helps protect your grains from insects.  Milled grains, like flours and meals, have a shorter shelf life than whole grains, so unless you use them up within a month, they should be refrigerated or frozen in closed containers.

2. Beans

Dried – Black turtle beans, black-eyed peas, chick peas, red kidney beans, cannellini (white beans), lentils (red, brown), limas, navy or pea beans, pintos, split peas (green, yellow).

Canned – Butter beans, black beans, chick peas, kidney beans, cannellini.

Note:  When buying dried beans, look for those with uncracked shiny coats and good color.  Red the labels on canned beans.  Some are sodium-free, some are organic, some have additives and preservatives.

3. Pasta

Asian – Rice noodles, soba noodles, udon noodles.

Italian – Spaghetti, linguine, penne, ziti, farfalle, orzo, lasagna noodles.

Note:  Dried pasta, if stored in a well-sealed container, can last a lifetime, so stock a range of shapes and sizes: tiny pasta to add to soups and stews, chunky pasta to toss with vegetables, and long noodles for saucing.

4. Nuts and Seeds

Almonds, cashews, hazelnuts (filberts), peanuts, pecans, pine nuts, walnuts, sesame seeds, poppy seeds, sunflower seeds, tahini, peanut butter.

Note:  Nuts and seeds are terrific to have on hand for cooking, snacking, and for quick, nutritious additions to cereal, yogurt, and fruit salads.  I possible, buy them in bulk, since the tend to be expensive.  Check that they are crunchy, smell fresh, and have good color and sheen.  Always store refrigerated.

5. Oils

Canola, olive (regular and extra-virgin), dark sesame oil.

Note:  Experiment with different brands because the flavor varies.  Oils that are used often can be stored in dark bottles or in a closed cupboard.  Oils that are used less frequently should be stored in the refrigerator.

6. Spices and Herbs

Allspice, annatto (achiote), basil, bay leaves, black pepper, cardamom, cayenne, caraway, coriander seed, cinnamon (ground and stick), cloves, cumin seed, curry powder, dill, fennel seed, five-spice powder, garam masala, marjoram, mint, mustard seed, nutmeg, Old Bay Seasoning, oregano, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric.

Note: An extensive spice collection is a real asset.  Is there anything more frustrating than having everything you need for a recipe except one pesky herb or spice?  since the flavor and fragrance of herbs and spices fade over time, buy in small quantities or store refrigerated in well-sealed containers.  For best flavor, purchase them whole and grind them as needed.

7. Condiments

Chinese chili paste, chinese fermented black beans, fermented black bean sauce, fish sauce (nuoc mam), fruit spreads, hoisin sauce, mustard (Dijon, spicy brown, yellow), soy sauce, hot sauce, vinegars (apple cider, red wine, balsamic, rice wine), wasabi powder.

Note: Condiments add depth, heat, pungency, flavor, and complexity and can make a so-so dish suddenly delicious.  Those that contain fresh ingredients, oil, or high percentages of sugar or other sweeteners should be refrigerated.

8. Canned and Jarred Goods

Artichoke hearts, capers, coconut mik (unsweetened), olives (Spanish, kalamata, black), pinientos, roasted red peppers, chipotle peppers in adobo sauce, salsa, tomato juice, tomato paste, whole tomatoes, tomato sauce, clams, clam juice.

Note:  Read the labels and experiment with different brands to find your favorites.  I think canned goods that are free of additives and preservatives taste best.

9. Wines and Liqueurs

Chinese rice wine, dry red and white wines, liqueurs (amaretto, Grand Marnier, Frangelico), Marsala, mirin, sake, sherry.

Note:  Sometimes a splash of wine or liqueur can add the perfect touch to a dish.  If not used regularly, store them in the refrigerator.

10. Frozen Foods

Black-eyed peas, lima beans, peas, corn, okra, puff pastry, filo dough, tortillas (wheat, corn) tempeh.

Note:  Keep frozen foods well wrapped to avoid freezer burn.

11. Miscellaneous

Dried fruits (raisins, currants, apricots, dates, figs, dried cherries) – Store refrigerated in a closed container, if not using quickly.

Dried Mushrooms– Store in a cool, dry place

Fresh Garlic – Store in a vented jar.

Seaweed (Hijiki, Nori) – Store in a dry place

Sun-Dried Tomatoes – Store in a closed container or plastic wrap in the refrigerator.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

I am very happy to say that dinner tonight was a complete success.  Grilled Herb Mustard Chicken Quarters are amazing, and will turn even the most skeptical eater, into a grilled chicken lover.  I have made this chicken several times before, and it is always a crowd pleaser.  It is a nice alternative to all those BBQ chicken recipes out there.

When grilling chicken, sometimes chicken breast can get a little dry.  By using chicken quarters, leaving on the skin, the meat will stay super juicy and delicious.  To cut down on the fat, you can use skinless quarters or chicken breasts, cooking at a lower temperature to keep everything nice and moist.  The Herb Mustard marinade is also wonderful on pork chops.  Next time you fire up that grill, give this a try.

Herb Mustard Chicken Quarters, continued…

These Garlic Grilled Lamb Chops are a great lamb recipe.  If you are new to cooking or eating lamb, this is a good starter recipe, it tastes great and is easy to make.  There are many health benefits to eating lamb.  First off, you can often find local lamb products at your community farmers market.  I find meat from local farms, tastes so much better then the stuff you get in large grocery stores.  Animals are treated more humanly on smaller, organic farms, and not feed all the hormones and antibiotics like they too often are on large meat ranches.

Garlic Grilled Lamb Chops, continued…

Cooking Substitutions

Has this ever happened to you?  You just found a delicious sounding recipe that you really want to make, but you are missing a key ingredient.  Now what?  Well, here is a list of cooking substitutions for when this situation arises.

This is in the format of:  <Recipe calls for this, but you don’t have it>:<Substitute with this instead>