Chicken Rice Salad

5 cups cooked chicken, diced
2 Tablespoons vegetable salad oil
2 Tablespoons fresh orange juice
2 Tablespoons vinegar
1 teaspoon salt

          Combine  and let rest while preparing the rest of the salad--OR--marinate overnight.

3 cups cooked rice
1 1/2 cups small green seedless grapes
1 1/2 cups diced celery
1 cup drained pineapple tidbits (13 1/2 ounces can)
1 (11ounce) can mandarin oranges, drained
1 cup slivered almonds, toasted (3 to 5 minutes in a preheated 350 degree oven)
1 1/2 cups mayonnaise

Gently toss together, adding the marinated chicken mixture.

Jalapeno Tortilla Rolls

6 (8-inch) flour tortillas
12 ounces whipped cream cheese
3 Tablespoons chopped jalapeno peppers or green chilies
3 Tablespoons finely chopped pecans
3 tablespoons chopped ripe olives
4 1/2 tablespoons green onions, minced
Dash garlic powder

Combine the cream cheese and all other ingredients.  Spread mixture over top of each tortilla--completely covering to the edges.  Roll each tortilla up tightly, jelly roll style.  Wrap in plastic wrap and refrigerate several hours or overnight.

To serve, cut each long roll into 1/2 inch rounds, and lay, cut side down, on a doily-lined serving tray.  (The cook gets to test the ends as they are not for the serving tray.)

Bonus:  During the Christmas holidays, add some chopped pimento to give that red and green Christmasy touch.

Tim's Notes:  I don't ever see whipped plain cream cheese.  Usually comes in a tub, but all I see are the flavored varieties.  To make your own, take regular cream cheese, room temperature,  and whip it with a mixer.  Add other ingredients, mixing them in by hand.  These have to be made with flour tortillas.  I tried corn tortillas to make this recipe gluten free, and they are just not flexible enough to roll, and the flavor and texture are not right.

Mango Chutney

12 large mangoes, peeled
4 cups cider vinegar
6 cups brown sugar
1 sweet red pepper, chopped
1 cup raisins
1 cup chopped preserved ginger
1 Tablespoon Chinese chili bean paste

The following dried spices tied up in cheesecloth:
3 cinnamon sticks
8-10 whole cloves
8-10 whole allspice
6 cardamom pods

          Slice the flesh from the peeled mangoes.  Discard the large pit.  Chop the mango flesh in your food processor.  Remember to leave it chunky. 
          Combine with the other ingredients.  Cook in a large pot until thick, for about 2 hours, stirring occasionally to prevent the chutney from sticking to the bottom of the pot.  Remove the spice packet after about an hour.  When thick enough, pour into hot, sterilized jars.  Cover with hot clean caps that have not been used before.  Process in a water bath for 10 minutes.  Remove from water.  Tighten rings.  Allow to cool.  Store in a cool dark place.  Makes 10-12 eight-ounce jars.

TIM'S NOTES:  This recipe is fussier than the other one I posted and more work.  But, it is very mild, and is good for using in other recipes that call for mango chutney.  This recipe is for diehard chutney fans, and unless you really think you are going to eat 10-12 jars, or have friends who like chutney, cutting this recipe in half will result in more than plenty for the average person, with some to give away.  As far as the whole spices, you are on your own.  I have only made this recipe once, but I was able to find all the whole spices, except for the cardamom pods.  I guessed and added ground cardamom instead.  The other recipe uses 1/4 teaspoon cardamom/2 eight-ounce jars, so maybe 1/2 teaspoon cardamom for 5 eight-ounce jars, 1 1/4 teaspoons for 10 jars?

Mango Peach Chutney

1 large mango, peeled and coarsely chopped
2 cups fresh or frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh ginger root
1 small fresh green chile, seeded and minced (about 1 Tablespoon)
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine all the chutney ingredients in a nonreactive saucepan and bring to a boil.  Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring occasionally, until thick and translucent.  Cool or chill before serving.
          This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.

TIM'S NOTES:  This chutney makes about two cups.  You can put it in 2 small jars and water bath for 10 minutes.  Should seal right up.  I like this chutney on chicken or pork, and it stands up really well to the Easter ham. This is also good made with a sweet onion if you can find one.

Quick Turkey Curry

2 Tablespoons (1/4 stick)  unsalted butter
1 1/2 cups chopped onion
2 Tablespoons chopped peeled fresh ginger root
2 cloves garlic, minced
1 tart green apple, cored, peeled, and chopped
3 Tablespoons all purpose flour (gluten free flour can be used)
2 1/2 Tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 Tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Melt butter in heavy large skillet over medium high heat.  Add onion, ginger, and garlic.  Saute until onion is soft, about 10 minutes.  Add apple, then flour, curry powder and cumin.  Saute 3 minutes.  Gradually whisk in broth.  Add cider, cream, chutney, cilantro and tomato paste.  Bring to a boil. Reduce heat to medium.   Gently simmer until mixture thickens, about 20 minutes.  Add turkey and stir until heated, about 2 minutes.  Spoon curry over rice.

TIM'S NOTES:  If I remember correctly, this curry isn't as thick as I like.  I thicken it with a little cornstarch slurry (corn starch mixed with water) until it is about the consistency I want it.  I have made my own mango chutney in the past, though it is easier to buy it already pre-made.  I just like the quality of homemade better.  I will try to include a couple mango chutney recipes here that might be used.

Chocolate Eggnog Cake

2 ounces semisweet chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

1. Place a rack on the center of the oven and preheat to 350 degrees.  Lightly grease a 9 x 13 inch pan, then dust with flour.
2. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 Tablespoon grated chocolate.  Set it aside.  Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl.  Microwave for 1 minute at high power.  Stir to melt any remaining lumps.
3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl.  Blend with an electric mixer on low speed 30 seconds.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping and beat 2 minutes more, scraping the sides down again if needed.  The batter should look well combined.  Pour the batter into the prepared pan, smoothing it out with the spatula.  Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 38-42 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.  Run  a sharp knife around the edge of the cake and invert it on a serving platter to cool completely, 20 minutes.  Meanwhile, prepare the Eggnog Buttercream Frosting:

8 Tablespoons (1 stick) butter, at room temperature
3 1/2 to 4 cups confectioner's sugar, sifted
3 to 4 Tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)

1. Place the butter and 1 cup of the confectioner's sugar in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds to incorporate.  Stop the machine and add the remaining confectioner's sugar, eggnog and brandy.  Increase the speed to medium and beat until light and fluffy, 1 minute.  Add more confectioner's sugar if the frosting is too runny to spread.  Add a touch more eggnog if it is too stiff.
2. Spread the frosting over the top and sides of the cake, using smooth, clean strokes.  Sprinkle the top lightly with the reserved chocolate and with a little nutmeg if desired.  Slice and serve.

TIM'S NOTES:  This cake is best if you use the German Chocolate Cake as recommended.  I am not sure about using a chocolate or devil's food mix.  It might quite possibly work.  I have not been able to make the cake with a gluten free chocolate cake mix because the gf cake mix is a different size than 18.25 ounces.  The closest I have come is just baking a gf chocolate cake and frosting it with the Eggnog Buttercream. 

The brandy in the cake makes it extra special, but I don't think it is necessary, and I have never used the brandy in the frosting.  Seems like overkill. Vanilla is fine.

I also just leave the cake in the 9 x 13 inch pan.  I didn't bother to  invert it on a serving plate.  This would be nice if you were going for presentation, but not so nice if you were taking the cake somewhere.

One Pot Miso Soup

1teaspoon olive oil
1 medium onion, thinly sliced
1 cup carrots or cabbage, thinly sliced
2 cups vegetable broth
1 to 2 tablespoons Miso
Optional:  1/4 cube tofu, diced, and/or 1 Tablespoon nut butter

           In a medium saucepan sauté onions in oil until they become translucent.  Add vegetables and sauté until tender.  Add broth and optional ingredients.  Cover and simmer for 3 to 4 minutes.  Add 1 to 2 tablespoons of Miso (to your taste) and dissolve.  Simmer 5 to 10 minutes.  Serves 2.

TIM"S NOTES:  I like this recipe because a lot of the ingredients can be kept on hand, and it goes together in a matter of 15-20 minutes.  Perfect for a cold winter day.  I have a feeling you could add whatever vegetables you have on hand, and use chicken or beef broth if that's all you had.  I have been eating it with cabbage.  I don't know what kind of nut butter you are supposed to use, but I am guessing whatever you have on hand.  I hadn't been eating it with the nut butter, but thought I would add a little peanut butter.  This makes it SUBLIME!

Fresh Fruit Crisp

1/2 cup quick-cooking rolled oats

1/2 cup packed brown sugar

1/4 cup all purpose flour

1/2 teaspoon cinnamon

1/4 cup butter or margarine

2 pounds apples (6 medium) or 2 1/2 pounds peaches (10 medium)

2 Tablespoons granulated sugar

          Combine oats, brown sugar, flour cinnamon, and a dash of salt.  Cut in butter till mixture resembles coarse crumbs:  set aside.  Peel, core, and slice fruit to make 5 or 6 cups.  Place fruit in a 10 x 6 x 2 inch baking dish.  Sprinkle with granulated sugar.  Sprinkle crumb mixture over all.  Bake in a 350 degree oven for 40 to 45 minutes.

TIM'S NOTES:  To make this recipe in a 9 x 13 inch pan, make 1 1/2 recipes.  To make it gluten free, used certified gluten free quick-cooking rolled oats, and your favorite gluten free baking mix instead of the flour.  Use at least two different kinds of apples for nice flavor.  ENJOY!

Spanish Potato Garlic Soup

          Even though this is a two part recipe and seems daunting, it is very easy and will take very little time!  Give it a try...

1 large onion, sliced (about 2 cups)
2 large potatoes, cut into thin slices
1 teaspoon paprika
2 teaspoons olive oil
1 cup chopped tomatoes
1 teaspoon dried thyme
6 cups garlic broth (recipe to follow)
         Saute the onions, potatoes, and paprika in the oil, stirring constantly, for about 5 minutes, until the onions have softened.  Add the tomatoes and thyme and simmer for 3 or 4 minutes.  Add the garlic broth and simmer gently for about 10 minutes, until the potatoes are tender.


                                                             GARLIC BROTH

1 large whole head garlic (about 20 cloves)
1/4 cup miso
3 cups water
3 cups vegetable stock or broth
          Preheat oven to 400 degrees.  Cut off the stem end of the garlic head, break into cloves and peel.  Bake the garlic on an unoiled pie plate for 15 to 20 minutes, until golden but not browned.  In a blender on high speed, puree the roasted garlic, miso and water until smooth. Combine with the stock or broth and gently heat.

TIM'S NOTES:  Keep a good eye on the garlic.  It will probably not take 15 minutes for the garlic to be golden.  You could also use a food processor instead of a blender.  To be sure this soup is gluten free, use a miso that has no flour or barley in it.  Shouldn't be hard to find one, but please read the label.

"Famous" Spaghetti Sauce"

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1 bay leaf (remove before serving)
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
cooked spaghetti noodles (or other pasta if you prefer) for serving

          Brown beef and onions in large pot or skillet.  Drain off the fat.  Add the other ingredients (except pasta).  Bring to a boil.  Turn heat down, cover, and simmer for 1 hour.  Uncover and cook for 20 minutes more.  Serve with cooked pasta and parmesan cheese.

Tim's Notes:  I also add green bell pepper, drained sliced olives, 2-3 cloves of minced garlic, a generous sprinkle of nutmeg, and 8-9 fresh mushrooms, sliced.  Mushrooms should be added the last 20 minutes of cooking.  You could also substitute any other color of bell pepper for the green bell, or substitute ground turkey for the beef.  You could add fresh basil or fresh oregano.  And by now, most of you  know I don't like big chunks of tomatoes.  You can substitute diced tomatoes for the whole tomatoes.  I use diced tomatoes, but whirl them up in the food processor before adding.  You could also use garlic powder or granulated garlic if you don't have fresh on hand.

Quinoa Pine Nut Pilaf

1 large onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon canola or other vegetable oil
1 red or green bell pepper or a combination, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup quinoa
1 2/3 cups water
1/2 cup chopped fresh basil
1 1/2 cups fresh or frozen corn kernels
salt and ground black pepper, to taste
1 1/2 Tablespoons toasted pine nuts  *

*  To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350 degrees for about 3 to 5 minutes, until just slightly deepened in color.

           In a heavy saucepan, sauté the onion and garlic in the oil for 5 minutes, until softened.  Add the bell peppers, cumin and coriander and continue to sauté for 5 more minutes, stirring occasionally.  While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two.  Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes.  Stir in the basil and corn and cook 5 to 10 minutes longer, or until the quinoa is tender. 
          Stir the pilaf to fluff it, add salt and pepper to taste, and serve topped with the toasted pine nuts.

Granola Bars

3 cups quick oatmeal
1 cup Virginia peanuts
1 cup raisins
1 cup sunflower seeds
1 1/2 teaspoons cinnamon
1 can (14 ounces) sweetened condensed milk
1/2 cup melted butter or margarine
1/2 cup coconut

Mix all ingredients together and pat onto a cookie sheet.  Bake 20-25 minutes at 325 degrees.

TIMS NOTES:  First off, these are not being touted as healthy.  They have a lot of fat in the condensed milk and butter, and a lot of sugar in the milk as well.  It is, however, a good recipe! I use certified gluten free quick oats to make this recipe gluten free. I have no clue what a Virginia peanut is.  I use plain unsalted peanuts.  I also use unsalted sunflower seeds and unsweetened coconut.  Try this recipe once as is, and then play around.  Instead of the peanuts, you could add any kind of nut:  cashews, almonds, macadamias, pecans, or a mixture of nuts.  Instead of the raisins, you could add any kind of dried fruit:  cranberries, cherries, apricots, blueberries, golden raisins, brown raisins, a raisin medley, or a mixture of any of those.  Instead of the sunflower seeds, you could add something like pumpkin kernels (or pepitas).  Do not try to bake in a 9 x 13 inch pan.  This does not work!

Tomato Bisque

Reading back through my posts, I posted a recipe for Creamy Tomato Soup, mentioning a recipe which is less complicated and just as good.  I never posted that recipe, so here it is!

                                                                 

1 Tablespoon butter
1 large onion, chopped
1 can (28 ounces) whole tomatoes, coarsely chopped with their juice
1 Tablespoon light brown sugar or honey
1 bay leaf
1 teaspoon dried basil
2 whole cloves
Salt and freshly ground pepper, to taste
1 cup plus 3 Tablespoons evaporated skim milk, or more as needed
2 Tablespoons corn starch

1. In a 10 inch skillet, melt the butter over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes.  Add the tomatoes with their juice, the brown sugar, bay leaf, cloves, basil and salt and pepper.  Simmer, stirring occasionally, until all is hot through, about 5 minutes. 
2. Meanwhile, in a medium sized heavy saucepan, heat 1 cup of evaporated milk to just under a boil.  Dissolve the cornstarch in the remaining 3 Tablespoons evaporated milk, and whisk into the hot milk.  Cook, stirring constantly, until thick, smooth, and free of any starchy taste, about 1 minute.
3. Remove the cloves and bay leaf from the tomato mixture.  Very slowly add the tomato mixture to the hot thickened milk (if you add it all at once, the milk may curdle).  Heat through, but do not boil.  If you wish, thin the soup with extra milk.  Serve very hot, immediately.

TIM'S NOTES:  I use diced tomatoes in this recipe instead of the whole tomatoes called for.  I think it is better to have the tomatoes chopped up already if you are going to leave the soup as is.  I do not, as you will see in a moment.  I do not use whole cloves either as I don't usually have them around.  A couple pinches of ground cloves will work just fine.  And the last change I have made to this recipe, is that after I put the soup together (and remove the bay leaf and whole cloves, if using) I puree it in the blender.  I like it smooth, not chunky.