What's for dinner?

I know, I know... It's been a while since I blogged... Please forgive me.

So hopefully you've been using your computer to peruse the supermarket circulars of ALL the supermarkets in your neighborhood, looking online for printable manufacturer's coupons and making a shopping list of items that are on sale. If you have a membership or know of a friend who belongs to Costco you've been buying bulk and splitting the cost. Your pantry, refrigerator, and freezer are well stocked with your sale purchases.

Now what?

If you are tired of your favorite recipes (sometimes it happens) just use the search engine on your computer or websites like Food Network, Gourmet, Epicurious, All Recipes, etc... and enter in a vegetable, protein, and/or starch that you have and a few recipes will show up. Pick one that interests you and your taste buds. If you have basic cooking skills this shouldn't be so daunting to take on a new recipe. Just make sure that you follow instructions or videos provided. Don't be afraid to experiment. You might find a new favorite.

Tip: I keep my flour and sugar in airtight zip lock bags to maintain freshness and keep little buggers from getting into them. Fresh vegetables and fruits should not be left sitting in the refrigerator in the plastic bags that you put them in when you bought them at the supermarket. Moisture gets trapped in there and they could spoil faster. Put them into the crisper or drawer marked for them or in an airy plastic basket lined with paper toweling.

Recipe: Chicken Livers with Onions

Ever wonder what to do with the livers that come in that bag sometimes found in the cavity of the chicken? You can save them all in a small plastic container freezing them until you have about 1 pound and make this dish. If you are lucky to buy a chicken that has a lot of livers in the bag, you can immediately make this dish as you are roasting the chicken (Check out my lemon roast chicken recipe) and serve this as an appetizer!

• 3 tbsp. butter
• 1 c. finely sliced onions
• Salt and pepper to taste
• 1 lb. chicken livers
• 3/4 c. flour
• 4 tbsp. vegetable oil
• 2 tsp. ground sage
• 2 tbsp. red wine or cider vinegar
• 3 tbsp. finely chopped parsley

Melt 1 tablespoon of the butter in a non-stick skillet and add the onions, salt, and pepper. Saute (toss and stir) over medium heat for about 10 minutes until the onions are browned and soft. Remove onions from pan and put on a plate.

Pick over the chicken livers and remove any tough veins/sinew attached to the livers. Cut the livers in half. Put them on a new plate and sprinkle both sides with salt and pepper. Sprinkle flour on both sides of livers to coat well. Heat 2 tablespoons of the oil in the non-stick skillet over high heat.

Cook the livers, turning the livers as they brown (about 2-3 minutes each side). You may have to do this in a couple of batches depending on the size of your skillet. Add the remaining 2 tablespoons of butter, cooked onions, sage, salt, and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar; stir and blend well for about 2 minutes. Sprinkle with parsley and serve.

Recipe: Basic Crepes & Manicotti

If you have a well stock pantry you can easily make these thin delicate crepes which can be filled with anything to become a satisfying entree or a delectable dessert!

• 1 cups all-purpose flour
• 1/2 cup plus 2 tablespoons water
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon salt

In a blender or food processor blend the flour, water, milk, eggs, butter and salt for 5 seconds (Remember to put the cover on otherwise the batter will fly all over the place!). Turn off motor and take off the cover. With a rubber spatula scrape down the sides of the container, replace cover and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered with plastic wrap, for about an hour. The batter may be made 1 day in advance and kept covered and chilled in the refridgerator.

If necessary, add more milk by tablespoonfuls to the batter to thin it to the consistency of heavy whipping cream. Heat an 8 inch diameter nonstick skillet over medium high heat for a minute or two. Brush with melted butter. Pour 3 tablespoons of batter into the skillet and swirl to coat bottom evenly. Put skillet back on heat and cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate. If you don't want to use butter, you can use spray oil such as PAM.

You can freeze these crepes if you are not going to use them all at once. Layer each crepe with a sheet of wax papaer in between the crepes, put in to a plastic storage bag, press out the air, and store in freezer until needed.

Ricotta and Mozzarella cheese go on sale usually at the same time so here is a Manicotti recipe to make with the crepes.

Ricotta Filling:

• 2 pounds ricotta
  

• 8 ounces fat-free cream cheese

• 2 eggs

• Handful chopped fresh parsley

• Black pepper (a pinch or more to your taste)

• 1/4 cup grated mozzarella

2 cups tomato sauce

Mix all of the ricotta filling ingredients together well. Place a large tablespoonful of filling in the center of each crepe, then roll up, and tuck in the ends as you would a blintz, burrito, or springroll.

Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan side by side and cover with sauce. Bake at 350 degrees F for 25-30 minutes. Serve.

Recipe: Apple Braised Pork Roast

In the fall at Associated Supermarkets, a pork loin is $1.99/lb, a 3 lb bag of apples is $1.99, and Super A apple juice is 99 cents. With this in mind and a well stocked pantry of the basics (spices, onions, garlic, salt, pepper,etc...) you should spend less than $11 for this dinner that serves 6. If you live alone, it's a week's dinner/lunch (if you don't mind eating the same thing every day or just freeze the left overs for another time).

• 2 large onions, peeled and sliced
• 2 apples, cored and sliced
• 1 boneless pork loin roast, approximately 4 pounds
• 2-4 cups apple cider or apple juice
• 1 tablespoon fresh thyme, chopped, or
• 1 teaspoon dried thyme
• 1 teaspoon salt

Preheat oven to 325° F.

In a roasting pan, place the onion and apple slices.

Place the pork roast on top of the apple/onion mixture. Pour 1 ½ cups apple juice or cider around the pork roast. Sprinkle with thyme and salt.

Cover with foil, and roast 20-30 minutes per pound, adding apple juice or cider as needed, until tender and a thermometer inserted in the thickest part reads 160° F., or until the Pop Up ® Timer deploys.

This is good served with apple sauce.

Serves 6

Recipe: Corn and Black Bean Quesadillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Makes 2 folded 8-inch Quesadillas

1/3	cup frozen corn kernels , thawed
2	teaspoons vegetable oil , plus more for brushing tortillas
1/3	cup minced red onion
1	teaspoon minced garlic
1/2	teaspoon chili powder
1/3	cup black beans (canned)
2	teaspoons lime juice
	kosher salt
2	plain flour tortillas , eight-inch
2/3	cup Pepper Jack cheese (3 ounces)
1	tablespoon minced pickled jalapeños (optional)

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

(I serve these with a dollop of sour cream and a side salad for a nice lunch or light supper.)

Recipe: Lemon Roasted Chicken with Potatoes

Here's a personal recipe of mine that I make every chance I can when whole chicken, lemon, onions, and potatoes are on sale. When a whole chicken is 79 cents/pound, lemons (4 /$1), 2 pound bag of yellow onions (79 cents), 5 pound bag Russet potatoes (99 cents) at my local supermarket, this dish that serves 4-6 will cost about $6.23 and you only have 1 pan to clean!

*TIP- save the carcass and bones as this will be great for making homemade chicken stock!



1 (4 to 5-pound) roasting chicken
1 large yellow onion (or 2 medium), sliced
Good olive oil (it's for flavor but ordinary vegetable oil will do)
Kosher salt
Freshly ground black pepper
2 lemons, quartered
3 baking potatoes quartered
Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and rinse the chicken inside and out. Remove any excess fat from the cavity opening (put the fat aside). Toss the onion and potatoes with a little oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels so that the skin will crisp up nicely), rub it with a little oil, and sprinkle with salt and pepper. Tuck the chicken fat between the skin and breast to help the white meat not dry out pushing it in with your fingers (I use the chicken fat rather than butter since it gives more chicken flavor but it can be omitted). Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, if cut too thin but the flavor is sweet and smoky and perfumes the chicken with the lemon)

Slice the chicken and place it, plus all the pan juices, over the onions and potatoes. Sprinkle with salt and serve warm.

Recipe: Chickpea,Tofu, Avocado Salad

Here is a recipe that I created inspired by a salad I had at a cafe in the East Village.

It's quite easy to make and economical as well if you prepare the salad in advance to take with you (I divide them into 4 plastic reusable Chinese take-out containers). Omit the dressing when you prepare the salads in advance as it will start to wilt the salad.
This recipe serves 4.

• 1 head of iceberg lettuce


• 15oz canned chickpeas (drained and rinsed)


• 2 carrots (peeled and shredded)


• 12.3oz box Mori-Nu Silken Tofu (Extra Firm)


• 1 ripe avocado (pitted, skin removed, and sliced)

1. With a sharp chef's knife, cut the head of lettuce into quarters. Cut off root end and then chop each quarter into bite sized pieces (as you chop up each quarter, put them into each serving bowl).


2. Divide the chickpeas into 4 servings (about 1/4 cup each in each serving bowl).


3. Divide the shredded carrots among the four serving bowls.


4. Cut the tofu into 1/2" small cubes and divide amongst the serving bowls.


5. Divide the avocado into four servings and add to the serving bowls (about 3 slices each).

Serve with your favorite salad dressing or try this recipe for Ginger Carrot Dressing:

• 3 medium carrots, peeled and cut into chunks


• 2-inch piece of fresh ginger, peeled


• 1 tablespoon soy sauce


• 1/4 cup white wine vinegar


• 1/4 cup orange juice


• 2 tablespoons vegetable oil

In a blender, combine all the ingredients except the oil. Pulse blender until the mixture is mostly smooth, then add the oil and puree for 15 seconds. (Blending oil for too long emulsifies it, giving it a mayonnaise flavor you don't want in this dressing.)

Recipe: Turkey & Brie Piada

A piada or piadina is a very popular Italian flat bread sandwich that is a specialty of the Emilia-Romagna region. I recently visited an Italian sandwich store in the Lower East Side and watched how they were made.

Hope you enjoy this tasty and easy piada recipe that I created inspired by my experience.

• 1 round whole wheat flat bread (Aladdin Bakers brand can be found in supermarkets)


• 3 to 4 thin slices of brie cheese


• 4 to 5 slices smoked turkey breast


• 4 to 5 leaves of arugula (watercress can also be used)

1. Heat a 10" pan over low heat (or use an electric griddle) and warm the flat bread 1 minute on each side.



2. Layer the brie cheese and arugula on one half of the bread and allow to warm up (about 30 seconds or more). Add layers of turkey over the brie and arugula.



3. Fold over in half and with a spatula and press down allowing the melting cheese to hold the sandwich together.



4. Transfer the sandwich to a cutting board and cut in half. Serve immediately.


*Traditionally, the piada is made with white flour flat bread. Experiment using different meats, cheeses, and greens.

Jack's 99 Cent Store in Midtown sells most of ingredients listed so I was able to make 5 piadas for about $3! Pretty good in this tough economy,eh?

Recipe: Chicken and Dumplings

Here is a recipe that I make when it is really cold outside and you want something that is satisfying, comforting, and warms you up. It serves two.

You can use whole chicken legs for this recipe since it is going to be more of a soup/stew and breast meat tends to get overcooked but use any type of chicken you can get at a great price (usually 89 cents a pound or less)
I always have a bag of white all purpose flour and a bag of corn meal handy and keep them stored in a zip-lock bag (they store practically dry for months/years that way).

*Tip: if you don't want to buy whole bags of carrots, celery, and onions (they may not be always on sale at your supermarket/grocer) you can find all three aromatics already chopped for you in a package found in the produce aisle marked as "meal starter" or something to that effect.

Chicken Stew
1 pound chicken pieces
3 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 medium rib celery sliced crosswise
2 medium carrots, peeled and sliced into 1 inch pieces
1 medium onion, peeled and rough chopped
2 springs of fresh thyme
1 cup packed coarse-chopped kale leaves
salt & fresh ground black pepper

Cornmeal Dumplings
1/2 cup flour
1/4 cup corn meal
1 teaspoon baking powder
1/4 teaspoon salt
1tablespoon cold unsalted butter cut into pieces
1/3 cup milk

1. Prepare the stew: In a large saucepan combine chicken pieces, stock, bay leaf and bring to a boil over high heat. Reduce heat to moderate, turn the chicken pieces over, and simmer for 10 minutes more. Take out the cooked chicken and place on a plate or cutting board to allow to cool so that you can safely remove the skin without burning yourself. With a fork, pull the meat off the bones and put shredded chicken back into the pot. Discard skin and bones.
   



2. Skim the broth of any fat and stir in the celery, carrots, onion, and thyme springs. Continue to simmer partially covered until the carrots and onions are just tender, about 15 minutes. Stir in the kale and season to taste with salt & pepper.



3. Prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended.



4. Drop tablespoons of the dumpling batter in 8 clumps over the top of the stew. Reduce the heat to low, cover, and simmer until dumplings are cooked through, about 10 minutes.
   Discard the bay leaf and thyme springs and serve in bowls.

Recipe: Carrots in Beer and Dill

This is a quick and easy recipe that I learned when I first moved out of my parent's house and was living on my own for the first time. A great way to utilize that bottle of beer that you have sitting in your refrigerator!

Ingredients

• 1 lb. carrots, peeled and cut into small 2" sticks
• 1 tablespoon butter (try not to substitute as the browned butter adds great flavor!)
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon dried dill weed or 1 teaspoon fresh chopped
• 1/2 bottle beer

Directions

1. Sauté carrots in the butter until barely brown. Add beer and dill and simmer on low heat for 15 minutes. Carrots should still be crisp/tender.



2. Add salt and sugar and continue to cook for another 3 minutes. Serve hot.