Made in the USA.... how's that for a change?

Looking back through some of my posts I thought it was time for some good old fashioned AMERICAN FOOD after my world cuisine tour, so with this in mind I looked for great family friendly food, with US ingredients, that anyone can prepare.... But you can also say "what is American food if the US was formed by immigrants?"..... we've got all sorts of "Americanized" versions of world foods that are only found in the US while still giving you an idea of who inspired it....(Italians, Chinese, Mexicans and more are always complaining that "you'd never find this at home...").

Taste is always the #1 thing after all, but you should enjoy the process and have excellent results as well. The US has many wonderful meals that are completely "American" and can be made to show off the many regions.... doesn't matter if it's Southern, Northern, Western or Eastern - it's ALL great!

So come with me for a little look through this great land and savour each and every dish! YUM!

Cole Slaw.- I always think of Cole Slaw when I think "American".... I love it and think it goes with almost everything. Easy to make and gets better after being in the fridge...... a must if you're having a picnic! Great comfort food and what could be better than cole slaw at midnight?

8 cups finely diced cabbage(about 1 head)- can use white and some red
1/4 cup diced carrot
1/4 cup minced onions, can be any color
1/3 cup granulated sugar
1 tsp celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Finely dice cabbage and carrots. Place cabbage and carrot mixture into large bowl and add minced onions. Using regular blade on food processor, process remaining ingredients until smooth. (or mix in a bowl with a whisk).

Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.
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Homemade Ranch Dressing.- This is really wonderful and we all love it. You can serve it as a dressing for salad or use it as a sauce for chicken, fish or even fries. Use on sandwiches or as a dip. Truly better than anything you can buy and very easy to make.....

1/2 cup mayonnaise
1/2 cup whole yogurt, plain
1/8-1/4 cup milk
2 tsp chopped celery leaves, fine
1 tbl chopped fresh dill
1 clove garlic, from garlic press
2 tsp dijon mustard
1-2 tsp lemon juice
salt and pepper to taste

Put everything into a bowl and whisk to combine. Chill for 30-60 min before using for best flavor.
Note: I would go easy on the milk starting with a few drops, whisking and checking the consistency until it's the way you like it, since some people like it thick for veggies or runnier for salad. Feel free to add extras like chopped red onion, different herbs, etc.
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Restaurant Buffalo Chicken Wings.- Great for snacks, while watching TV, as an appetizer or to just gobble up! Use with the Ranch Dressing and hit a home-run!

oil for deep frying
1/4 cup butter
1/4 cup hot sauce (like "Valentina" or "Louisiana"....)
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Meat Loaf.- My husband loves meatloaf and saves some for sandwiches the following day. You can also add a lot of "extras" to it like hard-boiled eggs, carrot & celery sticks, etc. to make a lovely presentation, whether you use beef, chicken, turkey or pork... it's all good.

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)
3 hard-boiled eggs, whole (optional)
1 carrot, cut into sticks 1/4 in thick (optional)
1 celery, cut into sticks 1/4 in thick (optional)
3-4 bacon slices (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock. In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese. Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350°F oven for one hour, basting occasionally with ketchup or your favorite barbecue sauce.
NOTE: If adding the hard-boiled eggs and vegetable sticks, put half the meat loaf mixture into loaf pan, lay half the veggie sticks on the long sides of the pan leaving room in the middle to put the eggs in (all in a row lengthwise). Top with the rest of the meat loaf mix. You can use the bacon as a topping before putting into the oven, covering the top of the meat loaf.
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Super Easy Oven BBQ Pork Ribs.- Super easy is right! These ribs are great too! Add some spice or not..... have it your way.....

3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning (optional)
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces tomato sauce
1/4 cup white sugar
1-2 teaspoons red pepper flakes (optional)
1-2 teaspoons vinegar (optional)

Place all ingredients together in large pan. Mix together making sure to coat all ribs with this mixture. Spread ribs out evenly on bottom of pan. Cover lightly with foil. Bake at 375 degrees for approximately 1 hour or until the rib meat begins separating from the bone. Then remove the foil and bake for another 15-30 min to allow rub to crisp.
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Old Fashioned Buttermilk Southern Fried Chicken.- If you love the flavor of deep fried chicken but you want to bake it instead, this oven fried chicken recipe will give you the best of both worlds. The chicken is soaked in buttermilk overnight to make it flavorful and moist. The chicken is then coated in flour and fried in oil before being finished off in a roaster. This is a very simple recipe and, as long as you don't mind soaking the chicken overnight, the perfect way to make an oven fried chicken recipe. To check when your chicken is done, pierce it and make sure the juices run clear.

1 Whole Chicken, cut into 8 pieces
Buttermilk ( enough to cover the chicken)
2 cups all-purpose Flour blended with:
1 tsp powdered sage leaves
1 tsp powdered dry ginger
1 tsp crushed rosemary leaves
1 tsp crushed Mexican Oregano
1 tsp sweet marjoram leaves
1/4 tsp pepper
1 tsp cayenne powder
1 chicken cut into frying pieces
1 tbl brown sugar
1 tsp dry minced parsley leaves
1/2 cup Vegetable Oil
1 cup Water

Heat oven to 350 degrees F. Put chicken in a bowl and cover with buttermilk, refrigerate overnight. Put flour and all the spices in a blender and combine well. Put the spiced flour in a zip lock bag. When you take the chicken out of the buttermilk, shake to remove excess, put a couple of pieces in the zip lock bag and coat each piece with prepared flour. Put the oil into a pan and brown the outside with oil. Then put in a roaster with water and bake at 350 degrees until done, about 45 min.
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Beer Batter Fish Strips.- Great tasting, crunchy fish. Also great with the Ranch Dressing or with some Malt Vinegar. Be ready to eat once it's done, the crunchiness is best then.

2 lbs fish fillets, either whole or cut in strips (can be almost any kind..)
1 can of beer (dark beer seems best, but you can use any kind)
1 cup all-purpose flour
1 tsp cayenne powder
salt & pepper
Oil for frying

Place beer in a bowl and add the flour. Whisk well until just combined. Allow to rest at least 1/2 hour and make sure you see some bubbles in the mix. Batter should be thick.

Bring oil to temperature in a deep pan. Dip fish, one at a time, into the prepared batter and cover well and place in the oil carefully. DO NOT MOVE OR TOUCH THE FISH UNTIL IT FLOATS AND RELEASES ITSELF FROM THE BOTTOM OF THE PAN. Yes, resist the urge. Only then do you turn it. (I learned the hard way...)

Once it's golden brown, it's ready to serve. Lay on a colander or paper towels for a minute, then serve.
NOTE: It seems as it's sticking to the bottom, but it will release easily once it's golden brown. You will be able to tell. Or if you try to move it with a spatula, it should move easily- if not, you will remove the batter from the fish, so pay attention. It's worth it.
Also, you can use this batter for chicken strips, onion rings, vegetables and the most sinful beer-batter fries ever! YUM!
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Kentucky Butter Cake.- This Kentucky butter cake recipe features a moist, old-fashion Bundt cake soaked with a beautiful buttery glaze. You could add nuts, raisins or chocolate chips if you like too, but plain is pretty wonderful.....

1 cup (2 sticks) butter
2 cups sugar
4 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla or rum extract

Glaze:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla or rum extract

Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan with a nonstick spray and dust lightly with flour; set aside. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute. Alternate adding the flour mixture and buttermilk, ending with the flour. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.

To make the glaze: In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil. When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake. Let the cake cool completely before removing it from the pan.
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Rhubard Crisp.- Sweet-tart rhubarb with this chewy, crisp topping is such a great combination. This rhubarb crisp recipe is a delicious way to enjoy this underused fruit (I sometimes add some strawberries and blueberries to this too). Rhubarb crisp is especially good served warm with ice cream. (All crisps and cobblers are great this way!... but then what isn't..)

6 cups chopped rhubarb (about 4 large ribs)
1/2 cup sugar
2 tsp lemon juice
1 tsp grated lemon zest
1/2 cup flour
1/2 cup packed brown sugar
1/4 tsp cinnamon
1/2 cup quick cooking rolled oats
pinch of salt
1/2 stick (4 tbsp) cold butter

In a bowl combine the rhubarb, granulated sugar, and lemon juice, and mix to combine evenly. Pour into a lightly buttered 2-quart baking dish.

In the same bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter. Using a pastry cutter or a fork, cut the butter into the dry ingredients to form a very course, crumbly mixture. Spread the mixture over the rhubarb and bake at 375 degrees F. for 35 minutes, or until browned and bubbly. Serve warm.
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How about that for great American recipes, eh? I'd say pretty fantastic and you don't have to visit any imported food isle either as you should be able to find it all at your local A&P.... Plus, any day now winter will be over and everyone will be able to enjoy grilling and eating outdoors, picnics and just taking advantage of the backyard, and all these dishes will truly shine then. But it doesn't matter if it's the dead of winter, summer or late fall - these will taste just as great anytime.... even eating them in front of the TV. So let's hear it for American Food!
Just found some great cast iron pans at my local Bass Pro Shop (it's gigantic here!!! My Dad would have love it!) so I'm currently working on recipes for "Warped Prairie Cooking" so stay tuned for this, it's showing a lot of promise.....

Valentines Day Flowers..... Let's cook with them!

I was thinking, Valentine's is right around the corner and lots of people will be receiving beautiful, aromatic flowers for those memorable moments. I love flowers, especially those with incredible scents and I've been known to make marmalade & jellies, sauces and desserts with them and so, capture their special qualities for a little while longer.

With this in mind I thought that along with the flowers on the table there could be flowers in the food as well, creating a complete atmosphere for such a romantic occasion, n'est-ce pas? Lovely aroma wafting from the floral arrangement complemented with savory or sweet dishes, exotic and comforting, infusing you and your "special someone" all the way down to their toes.... Sounds pretty incredible if you ask me..... So let's plan some romantic dishes you can serve and create a truly special holiday....

Now you're saying: "Yes, flowers are beautiful, but what would they taste like?".... Bean blossoms have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. (How about that?) Borage tastes like cucumber, and miniature pansies (Johny-Jump-Ups) have a mild wintergreen taste.

Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Other flowers may have a spicy or peppermint flavor. Zucchini Blossoms are delicate and sweet and much favored around the world. The Victorians loved to cristalize all sorts of flowers and Violets were among the favorites (and very easy to do!), but you can make: pansies, violas, snapdragons, lavender, miniature roses, mint leaves, calendula daisies, borage flowers and day lilies too! (and they look so lovely and used in candies and wedding cakes).

Here's some ideas for your extraordinary "Valentine's Day Celebration".... or any other special day as well.....

Quail in Rose Petal Sauce.- Adapted from the "Como Agua Para Chocolate" novel made famous some time ago and lauded for their romantic representations of food. This was the "passion" recipe....
4 quail, cleaned and ready to cook
12 aromatic roses, petals only, cleaned (organic only)- reserve some for serving
2 tbl honey
4 garlic cloves, chopped fine
1 tsp anis seed
2 tsp pistachios, chopped
2 tsp almonds, chopped
2 tbl butter
Sesame Oil
salt & pepper

Salt and pepper the quail well and then rub them all over with a fresh orange, allowing them to become impregnated with the pulp and juice. Allow to rest.

In a mortar or food processor, place the rose petals, anis seeds, pistachio and almonds and chop very fine. Add the honey and reserve.

Put some of the oil in a pan and add the garlic. Fry lightly over med heat, then add the butter and the rose paste. Mix well before adding the quail and insuring they are covered by the paste. Add a cup of water to the pan, to prevent burning or sticking. Cover and lower the heat to simmer and allow the birds to cook slowly for about 10-15 min. Turn off the heat and allow them to rest in the covered pan until they cool.

When you are ready to serve, turn on the heat again (med-low heat) and check to see if the sauce is on the dry side; if it is, you can put 1/4-1/2 cup more water (or white wine) so you can heat it up once more and not let it stick to the pan. Top with some petals and serve over white rice.
NOTE: Use only the most aromatic roses you can find if possible, choose different colors too. If you want to have a stronger rose flavor and aroma, add some rose essence or make rose water (see below).
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Rose Chicken.- A very traditional and simple dish that began in Spain and became a part of Mexican cooking as well. An easy to prepare yet special dish....
1 whole chicken, cut in parts
12 roses, petals removed, cleaned
2-3 tbl sugar (or to taste)
1-2 tsp ground cinnamon
1 cup white wine, light
Canola or vegetable oil
salt & pepper

Salt and pepper the chicken well. Fry the chicken in a little oil until golden brown on all sides. Add the cinnamon, sugar, the rose petals and the white wine, cover and allow to cook for 30 min.

Before serving, remove the chicken and run the sauce through a sieve or colander, it should be a light sauce. Taste and adjust seasonings to suit your taste. Can be served alone or with rice or vegetables.
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Lamb Kaftas with Rose Infused Dipping Sauce.- From North Africa and the Middle East comes this wonderful dish that is sure to become a family favorite!
Rose-Infused Dipping Sauce:
1 cup plain yogurt
1/2 cup finely chopped, peeled and seeded cucumber
1/4 cup chopped fresh mint
1 tablespoon rose water

Lamb Kaftas:
1 pound ground lamb
1/4 cup finely chopped red onion
2 tablespoons Poppy Seed
1 teaspoon Cumin, Ground
1 teaspoon kosher salt
1/2 teaspoon Black Pepper, Coarse Grind
1/2 teaspoon Cinnamon, ground
1/4 teaspoon Red Pepper or Ground Cayenne
1 egg, beaten
3 tablespoons oil
12 wooden skewers (6-inch)

For the Dipping Sauce: Mix yogurt, cucumber, mint and rose water in medium bowl. Cover. Refrigerate until ready to serve.

For the Lamb Kaftas: Mix lamb, onion, poppy seed, cumin, salt, black pepper, cinnamon and red pepper in large bowl. Add egg; mix well. Form 2 heaping tablespoons of the lamb mixture into a 3-inch long roll. Repeat with remaining lamb mixture to make about 12 kaftas. Heat 2 tablespoons of the oil in large skillet on medium heat. Add 1/2 of the kaftas; cook 7 minutes or until cooked through and browned on all sides. Drain on paper towels. Repeat with remaining kaftas, adding remaining 1 tablespoon oil as needed.

To serve: Carefully slide a wooden skewer lengthwise through center of each kafta. Serve with Dipping Sauce.
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Rose Ice Cream.- A wonderfully aromatic and a perfect end to a celebratory meal!
4 roses, the most aromatic you can find, cleaned
2 egg whites
2 cups rose water
2 cups water
4 tbl lemon zest
2 cups sugar
For decoration we will need:
a large rose, cleaned, petals only
1 egg white
1/4 cup sugar

Take the rose petals (not the ones for decoration) and place in the water and allow to boil for 15 min. Through a sieve to separate the petals and then add the sugar, allowing to boil for 3-4 min more. This will be rose syrup.

Once done, we will remove from the heat and add the lemon zest and the rose water, once again incorporating the cooked petals. Put all this in a container and freeze during 3 hours after which you beat the egg whites (until stiff peaks form) and add to the frozen mix.

The petals for decoration will be painted with the egg white and covered well with the additional sugar, allowing them to dry on paper towels at least for 2 hours before using. Serve the ice cream with some of the cristalized petals as decoration.
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Stuffed Zucchini Blossoms.- From Greece, Italy, Mexico and parts in between, these flavorful flowers are used in all types of dishes and loved by all!
1-2 Zucchini blossoms per person, clean the insides carefully
1 tsp yeast
1 cup flour
1/2 cup milk or more as needed
1 anchovy fillet per flour
Mozzarella cheese
salt & pepper
oil for frying

Open the blossoms and clean with care under the tap, don't allow them to become waterlogged. Prepare the breading by mixing the milk, flour, salt, pepper and yeast until a med thick smooth mix is the result.

Put some oil in a pan and bring to heat for frying over med-high heat. Place a piece of mozzarella and one anchovy fillet in the inside of each blossom and close to form a packet. Place in the batter and cover well and then place the blossoms, very carefully into the oil and fry until lightly golden. Lay on paper towels for 1-2 min and serve at once.
NOTE: You can serve as is or top with some Marinara Sauce or a cream based sauce as you desire.
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How To Make Old Fashioned Rose Water or Essence.- This can be used in many ways since it has been known as having beauty and medicinal uses throughout the ages. As a face astringent it is well known, just as it was used as a perfume and a flavoring agent for many drinks, foods, desserts and candies.....
You will need:
Rose Petals, about 2 cups, packed
Distilled Water
Enamel Pot (any size)

Fill the bottom of an enamel pot with the rose petals a few inches deep. Pour distilled water over the petals until they are just covered. Turn on heat for the water to be steaming hot, but do not boil. Let the water steam until the petals have lost their color, the water has taken on the color of the rose petals and you see rose oil skimming the surface. This will take approximately 60 minutes. Strain the water and squeeze out the liquid from the rose petals, this is your rosewater.

Old Fashioned Rose Petal Vinegar.- You can use for: Salad dressing or vinaigrette, Facial splash and skin freshener (dilute with water, Headache soother (soak cloth with vinegar, squeeze out, then place on forehead, Shampoo rinse, Bath soak (approx 1 cup per full bath)....
Ingredients:
2 cups white wine vinegar (heat to near boil)
1 cup rose petals
3 or 4 whole cloves

Gently wash and drain rose petals thoroughly. Carefully remove the white/yellow part of the petals (just snip with scissors). Gently crush the petals to bruise a bit.
In a sterilized jar, place the rose petals and cloves. Pour hot vinegar over top, roughly mash the petals a bit with a wooden spoon and seal immediately. Set aside for 10 days (room temperature and dark). Shake occasionally. Strain vinegar and discard the cloves and rose petals. Using small decorative jars (sterilized), pour the vinegar and seal.

Lavender Vinegar.- Lavender is a wonderfully fragrant herb that can be used in cooking. When combined with vinegar, it can also be used for cleaning. Looks pretty and smells nice!

Handful of Lavender flowers
1 Pint White Vinegar

Combine lavender and vinegar, seal and let sit for 6 weeks before using.

Lavender Syrup.- Can you imagine adding this to your food?
1 cup sugar
1 cup boiling water
2 Tbl dried lavender buds
1 strip lemon zest

Dissolve sugar into boiling water. Remove from heat. Add lavender and lemon zest. Sit for 20 to 30 minutes. Strain and refrigerate, use for cooking or on foods

Uses for Lavender Vinegar: I'm sure you can think of more!
* Fruit & vegetable salad dressing
* Marinade for meats and vegetables
* Use to clean floors, mirrors, glass (smells wonderful)–don’t use the sugar recipes for cleaning
* Hair rinse (adds shine and helps with dandruff–dilute first and use 1 part vinegar to 8 part water ratio)
* Facial rinse, blemish aid (dilute with water, use a 1 part vinegar to 8 part water ratio)
* Body splash/deodorizer
* Use in facials (good for oily skin)
* Laundry rinse
* Add to baths

You could also bottle the lavender vinegar in small jars to give as gifts, people will love it!
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I hope I've inspired you to have a very fragrant celebration this year and you have decided to try some or all of these. I'm off to hunt for organic flowers with local growers to see if I can create more memorable moments for my family..... A lot of these ideas are very old and used to be among the most prized recipes in many families around the Victorian era, yet with the advent of "ready to wear & eat" items from perfume to food essences and flavored waters and liquors, people stopped making their own and little by little the tradition of passing on these recipes or tips, began to disappear until now in our "modern times", these little jewels are precious since they involve one's time and care in order to produce them and now "time" is a rare thing indeed, especially when given for other's enjoyment.... right? So make, share and celebrate... Enjoy!

So many wonderful dishes I can't decide which one I love best!!!

If you’ve ever shied away from cooking Indian food because of mile-long ingredient lists, I can understand, BUT it's worth trying a couple of times and then you'll see it's easier than you think. So give it a try- way worth it! I’ve made countless curries, and have whittled that list to just six key spices—cumin seeds, coriander seeds, ground turmeric, mustard seeds, cardamom and ground red chili. Each of these essential spices has its own personality:

Cumin brings a toasty-warm flavor and is believed to aid digestion and stop gas. Coriander is citrusy and adds texture to sauces; it said to relieve anxiety and insomnia and aid the digestion.
Turmeric has a slight bitterness and characteristic yellow color, Mustard seeds add a pungent flavor and a crunch to match. Cardamom pods is broadly used all over Asia and highly prized for it's wonderful flavor. Red chili provides heat.

Together, these spices create the flavor harmony and texture contrast that define traditional Indian curries. Best of all, some of them have been linked to health benefits. Researchers have suggested that turmeric could play a role in slowing down the progression of Alzheimer’s disease; it's used as an antiseptic for cuts and burns with antibacterial properties; it's been knows to cure MSRP (Macrolide-Resistant Streptococcus Pneumoniae) or staph infections; it has anti-inflammatory and digestive action and said to aid cancer, myeloma and colorectal patients and more!, while cumin has been praised not only as an iron source, but also for its potential, like mustard seeds, to prevent cancer and aid in digestion. Coriander has been used in India for its anti-inflammatory properties and studied in the United States for its possible connection to cholesterol reduction; the spice already is considered a good source of dietary fiber, iron, and magnesium. Cardamom is known to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary system, for inflammation of eyelids and also digestive disorders. Mustard Oil from seeds has been used to control body temperature by massage during winters and soothe the soul and has been used throughout history for thousands of years. And chili has been associated with everything from pain relief, reduced congestion and stomach ulcer prevention to weight loss and increased cardiovascular health.

Here’s a crash course in using the basic spices to add flavor, texture, heat, and color to dishes, other than the ground red chili, these ingredients shouldn’t be used raw; dry-roast them first in a hot pan or sizzle in oil. I would wholeheartedly suggest you get a coffee mill and use it for your whole spices (this is the idea way to get them, keep them and only grind them as you need them - you will notice the difference at once!) The cooking process helps release their aromas and essential oils. Once you master the basics, you can get more adventurous, and try your hand at tikkas and Samosas.

Just think: exotic, wonderful flavors (and aromas!) with healthful benefits to boot, what could be more perfect? So here are some quick and easy Indian dishes you can make any day of the week that the whole family will enjoy. If you want more heat and spice, simply add more chilis, ok?

Goan-Style Pork Vindaloo.- Hot and tangy, this dish is from the heart of beautiful Goa on India's western coast.
2 dried red chilies
1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed (could be optional...)
1/3 cup white wine vinegar
1 1/2 teaspoons kosher salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced
1-inch cube fresh ginger, peeled and finely minced
1 small whole head of garlic, peeled and separated
2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup water
Cooked Basmati or long grain white rice for accompaniment.

Using a spice or coffee mill, grind red chilies, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside. In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.

Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water. Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste. Again, using the blender or processor, blend the ginger and garlic with 2 to 3 tablespoons water into a smooth paste.

Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork in a bowl until all pork is browned. Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally. Serve with cooked Basmati or long grain white rice.
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Hard Boiled Eggs Masala.- Tasty, easy, quick and economical....
4 hard boiled eggs, peeled and cooled
1 tsp cumin seeds
4-5 cloves of garlic, chopped fine or through a garlic press
1 onion, chopped
1 inch piece of ginger, peeled and chopped fine
1 tsp ground turmeric
1/2 tsp cayenne (less if you don't want it spicy)
1 tsp ground cumin
1/2 cup chopped cilantro (coriander) leaves
salt and pepper to taste
2-3 tbl lemon juice
2 cups chopped tomatoes
1/4-1/2 cups sugar
1-2 cups yogurt (optional)

This is really easy. Put whole spices in food mill and grind fine. You will be frying them and making a paste with water in the blender or food processor first.

To make this just hard boil some eggs (3-4) and slice them in half. Then toast some cumin seeds in oil for a second before adding the curry trinity of garlic, onions, and ginger (all minced). Saute that for a bit and then add tumeric, cayenne, cumin, coriander, salt & pepper (all ground& mixed with water to make a thick paste) and some lemon juice. Very quickly after adding the paste add the chopped tomatoes & a healthy dash of sugar and the cilantro. TASTE. Bring to simmer and cover, cooking for 10 minutes. Add the eggs cut side down in the sauce. Then spoon some of the sauce on top of the eggs and cook for a couple minutes on low heat. If you're adding yogurt, do it now and mix well. TASTE to adjust seasonings, but should be perfect. Serve with rice or bread and be happy.
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Royal Chicken in Yogurt.- Another traditional Indian dish everyone can enjoy! Dishes called "Royal" were considered too expensive for regular Indian folks, way back....
1 cup yogurt
1/4 cup finely chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
Freshly ground black pepper
3 1/2 pounds chicken, cut into serving portions
1/4 cup vegetable oil
8 cardamom pods
6 whole cloves
2-inch stick cinnamon
3 bay leaves
2 1/2 tablespoons blanched slivered almonds
2 1/2 tablespoons golden raisins

Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add the cilantro, ground cumin, ground coriander, 1/2 teaspoon of the salt, the cayenne, and some black pepper. Mix and set aside. Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.

Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl.

Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up - which will happen very fast. Now put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
Note: The large, whole spices - cardamom pods, whole cloves, cinnamon stick, and bay leaves - are not meant to be eaten.
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Gobi Aloo (Potato and Cauliflower Curry).- A wonderful vegetarian dish everyone will love!
1 cauliflower, separate the florets
2 potatoes, cut in cubes
2 onions, sliced
1/2 tsp whole cumin
1 tsp coriander
4 dried chilies
2 tbl garlic - ginger paste
1/2 tsp chili powder
salt to taste
1 tsp turmeric
2 fresh green chilies, chopped (optional if no heat is wanted)
2 tbl cilantro leaves, chopped
1/4 cup olive oil
1 cup water

If you're using whole spices, fry first and then grind in food mill. If using powdered, use as is.

Heat oil in a large pan. Add the cumin, dried red chilies and stir to mix. Add the onions and stir until golden brown. Add the garlic-ginger paste, chili powder, salt, turmeric and chopped green chilies. Stir fry 2-3 minutes.

Add the potatoes and cauliflower to this mixture, stirring to coat the vegetables well with the spice mixture. Reduce the heat and add water. Cover the pan and simmer for 10-15 min to cook the vegetables. Serve when tender.
Note: Taste the sauce, adjust seasonings and if desired, squeeze a lemon on top (optional).
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There you have it, great dishes with lovely Indian flavors and aromas that are quick and healthful and you can make on a weeknight. Consider the health benefits attributed to the spices used in them and don't knock it, as these are spices used for many, many years by many who have enjoyed not only the flavors imparted by the spices but have improved their health as well. I can also add that if you practice the sauces mentioned here, on their own, you can use them over rice, noodles, in casseroles or as a quick "add" when making a snack any time of the day. Vary the vegetables and meat, turn a meat based dish vegetarian, experiment with vegetables you might not have considered before and derive more health benefits from cutting down the protein content of dishes you have by increasing the veggies (you can also help your budget at the same time, lighten the load to your digestion (which aids in your body's ability to heal itself), sleep better and break out of the "cooking the same thing rut"..... Pretty great, I say! Enjoy!

True Adventure.... Southwest China- the Yangshuo region

I don't have to tell you how much I love Chinese food. According to many there are three great cuisines from which most others sprang from: The Chinese, who had elaborate dishes at the time most other countries were still figuring out how to cook meat on fire; The French, who perfected the basics of food in general and gave us the point from were we learned techniques for all things scrumptious; and last but not least, the Mexican that was present even before the Aztecs and Mayans and had sophisticated dishes with innumerable ingredients and complex preparation techniques that are still evident in present times.

From these three and their corresponding local ingredients, as well as the particular techniques responsible for the dishes they belonged to came our collective food knowledge. Once the travels from legendary explorers took hold, the rest of the world benefited from not only their travels but from the miriad of exotic goods they delivered. This was responsible for many others cuisines which adopted these new foods and made them their own and completely changed the culinary world.

Fortunately for us, now, we don't have to rely on explorers to have ingredients or news from across the globe. Now all we need is to visit our local imported food store and we're all set. For me this means a quick trip (who am I kidding? quick? it takes me hours to get out of there!) to my International Marketplace to obtain everything needed for most cuisines I'm after, so after an afternoon shopping here I arrive home ready to produce some wonderful food I've been dreaming of.

The Yangshuo region of China is located on the southwest bordering Vietnam that gives an interesting mix of Canton, Hunan, and Vietnamese culinary traditions very particular to this very isolated and green valley area protected by amazing mountains, mists, lush vegetation and flowing river. Known to locals as a vacation spot for it's tranquility and healthful food, good weather and outdoor activities, tourists haven't really become aware of this area and that's just how the natives like it. Their food is amazing, let me show you:

Eggplant Yangshuo Style.- This cuisine is definitely slow food cooked fast, a style of eating I am working towards. Full of flavor, nutrients and color, you couldn't ask for more:
1/2 Asian eggplant (1 large)
2 tablespoons vegetable oil
2 teaspoons minced garlic (2 cloves)
2 teaspoons minced peeled ginger (1 inch piece)
1/2 teaspoon chile paste (use your favorite)
1/2 teaspoon fermented black beans, rinsed well
1/3 cup water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 scallions, white/green in 3-in length,sliced thin lengthwise

Cut eggplant crosswise into 3-inch lengths, then halve pieces lengthwise. Cut lengthwise into 1/4 inch-thick slices.

Heat wok over high heat until it smokes. Add oil, swirling pan to heat evenly, then add eggplant and stir-fry, spreading slices around bottom and sides of wok to help brown until eggplant is softened and browned on the edges, about 2 minute. Add garlic and ginger and stir-fry until fragrant, about 30 seconds, then add chile paste and fermented black beans and stir-fry 30 seconds more. Add water, oyster sauce, and soy sauce and stir-fry until eggplant is coated with a thickened sauce, 1 to 2 minutes. Add scallions and stir-fry 30 seconds more.
NOTE: As with most Chinese food: Have all ingredients ready to cook as everything happens quickly.
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A new take on an old favorite: Sweet and Sour Pork: What a wonderful change to this most favored dish, about time I say!
black fungus
1 oz black fungus (tree ears; ½ cup dried)
1 cup boiling water
For Osmanthus Syrup
1/2 cup water
1/2 cup sugar
1 tablespoon dried osmanthus flowers
For stir fry
2 tablespoons vegetable oil
6oz boneless pork thinly sliced across the grain less than 1/8-inch-thick
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon osmanthus syrup

Prepare black fungus: Put fungus in a bowl and cover with boiling water. Steep until fungus is softened, about 15 minutes. Drain fungus and thinly slice lengthwise.

Make syrup: Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved, then add flowers and simmer 1 minute. Let stand 5 minutes. You will need 1 tablespoon.

Stir-fry: Heat a wok over high heat until smoking, then pour oil down sides of pan. Add pork and stir-fry, spreading pork on bottom and sides of wok to cook quickly, until pork turns white, about 1-2 minutes. Add garlic and stir-fry 30 seconds. Add fungus and stir-fry 30 seconds. Add vinegar, soy sauce and 1 tablespoon syrup and toss pork to coat with sauce.
Note: Osmanthus flowers are available by mail order from TeaSpring.com. For a different but very pleasant floral flavor, you could substitute dried chamomile flowers for the Osmanthus or Orange Blossoms too. Strain them out of the syrup before using. I've used Orange extract with success.
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Squash Blossom and Tofu Dumplings: These can have varied stuffing as you can well imagine. I've used chicken and pork too. Quite nice!
5 oz ground pork
1 scallion, white and green parts minced
1 tablespoon oyster sauce
1/4 salt
1 cake fresh firm Tofu (1 to 2 inches thick)
fresh quash blossoms
soy sauce

Stir together pork, scallion, oyster sauce and salt in a small bowl. Quarter Tofu through center to make 4 squares, then quarter each square diagonally into 4 triangles. Turn a triangle long-side down, point up. Cut a 1/2 inch-wide notch lengthwise out of top of triangle with a paring knife leaving a trough for filling. Fill with about 1 teaspoon of stuffing, flattening edges flush with tofu. Stuff remaining 15 large triangles of tofu in same manner and arrange in basket of a steamer.

Break or cut off stem (reserve) and side barbs around base of each squash blossom and remove stamen. Fill each flower with 1/4 of remaining filling, then fold tops of petals over filling and pierce with a piece of reserved stem or a toothpick to secure. Add to steamer basket.

Bring water to a boil in bottom of steamer and steam dumplings until filling is cooked through, 10 to15 minutes. Serve with soy sauce for dipping.
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Taro and Pork Belly: Don't let the title turn you off, this is fabulous!
1 lb boneless pork belly
2 cups peanut oil
1 teaspoon distilled white vinegar
1 lb taro, peeled, halved lengthwise,cut into 1/4inch-thick slices
For preserved tofu sauce
1 (1-inch) piece preserved tofu
1 scallion, white and light green part finely chopped
2 large garlic cloves, minced
1 1/2 inch piece ginger, peeled and minced
1 teaspoon oyster sauce
1 teaspoon rice wine (shaoxing), or dry sherry
1 teaspoon water
1 teaspoon five spice powder
1 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon salt

Put about 3 cups water in a wok. Place a small round rack over water and put pork on rack. Bring water to a boil, then cover pork and steam on medium high heat 20 minutes. Transfer pork to a plate, then rinse wok and dry thoroughly.

Fry pork and taro. Heat oil in wok over medium-high heat until it is almost smoking (about 400°F on a deep-fat thermometer). Meanwhile rub distilled vinegar over skin of pork then pat dry. Carefully slide pork, skin side down, into oil with tongs (it will not be fully submerged) and deep fry, covered until skin is browned and crisp, about 5 minutes. Remove pork from oil with tongs and transfer to a pot of warm water to soften skin, about 10 minutes. While pork soaks return oil to 400°F and deep fry taro slices, in batches of 6 to 8, until edges are golden, about 1 minute per batch. Transfer as fried with a slotted spoon to paper towels to drain and return oil to 400°F between batches.

Make preserved tofu sauce. Mash preserved tofu together with scallion, garlic, ginger, oyster sauce, rice wine, five-spice powder, sugar, pepper, and salt in a large bowl with the back of a spoon and let stand 10 minutes. Steam pork and taro. Remove pork from warm water and transfer with tongs to a cutting board. Cut pork crosswise into 1/4 inch-thick slices and toss with sauce in bowl.

In a dish that will fit in wok, arrange alternate slices of pork (skin side down) and taro tightly together, standing up in dish. Put about 5 cups water in wok and put rack in wok. Put dish on rack and bring water to a boil. Steam pork and taro over medium heat, covered, until tender, about 40 minutes.
NOTE: I've made this while doing the laundry or writing my blog since it takes a while, but worth it.
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A beautiful area producing healthful food and made wonderfully. The flavor quality ingredients give cannot be overstated nor can their benefits be minimized, you have to eat anyway, right? So why not make it the very best you can. All recipes shown here are in small batches, usually for 2 servings, but adjust the ingredients if more servings are needed. I like these smaller portions since there will be no leftovers and all the freshly made food will be consumed as soon as it's done, at the peak of flavor and quality. Yum!........

Excursions into the flavor zone...... Definite good eats!

Once again thrill seekers, we return to see what's cooking all over the world to give us the motivation we need to plow on..... or, as we say "panza llena - corazon contento", which means
"a full stomach give you a happy heart". A saying all foodies can relate to for there is nothing as fulfilling, satisfying or just plain joyous as having a great meal! Yum!....

So with that in mind and after surfing the net and the food channels it is that I make a beeline for the pantry to expand upon the ideas garnered in the great beyond. I'm sure you can understand what I mean about making each day a new adventure so that you and your family don't fall into cooking ruts (which we all fall into... right?) preparing and eating the same food over and over, and while it might have seemed like a good idea in the beginning, there is NOTHING that won't get old with time, or as the saying goes: "too much of a good thing - makes us nuts!".

I don't know when I began this (absolutely insane treadmill I have been on for the past 25 years or so...) notion of never preparing the same meals each week..... but after all this time it's too late to revert to the boring "same old" of yore, pushing me into ever-expanding horizons of culinary expedition trying to top myself over and over. Don't get me wrong, I enjoy and look forward not only to food shopping (yes, it's true I love going to the supermarket) but meal preparation as well; I am forever looking for new places to shop and exciting meals to produce.

Having started a new job this week and feeling the after-effects of the change of schedule, I've made some "quickie" meals this week due to this but Ricardo pitches in by getting things started so all I need to do is put it all together and finish it off, allowing me to cut the preparation time, which helps a lot. Doesn't mean we're eating differently, it only means a little extra planning when laying out menus and making shopping trips more efficient. So enough with all the comments and let's get on with the cooking shall we?

I've wanted to cook some great full flavor eats and after watching some amazing travel shows I decided that this would be some decidedly good eats:

Preserved Lemons and Chicken Tagine.- From Morocco comes this most traditional dish full of flavor and aromas that takes me back to North Africa whenever we have this.... you'll love it!
1 teaspoon saffron threads
1(3 ½-pound) chicken, cut into quarters
3 tablespoons olive oil
2 medium red onions, sliced lengthwise
3 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon lime juice
4 tablespoons chopped cilantro, divided
2 preserved lemons, about 4 ounces each
1/2 Greek olives

Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, until just fragrant, about 1 minute. Transfer saffron to a small dish, let cool, then crumble with fingers. With a mortar and pestle, mash chopped garlic to a paste with 1/2 tsp salt. In a 12-inch tagine or shallow, covered casserole, or 12-inch heavy skillet, toss chicken with oil, onions, garlic, ginger, cinnamon, turmeric , lime juice, 3 tablespoons chopped cilantro,1 tsp salt, 1/2 tsp pepper and reserved saffron. Arrange chicken pieces over onions in tagine. Cut preserved lemons into quarters and scrape pulp from peel. Coarsely chop pulp and sprinkle over chicken. Cut lemon peel into 1/2-inch cubes and reserve. Add 3/4 cup water to tagine and simmer, covered, 30 minutes, until chicken is almost cooked through. Check occasionally toward end of cooking time to be sure tagine is not dry, adding more water if necessary to keep meat from burning and sticking to pot. Add olives and simmer, covered, 10 minutes longer until chicken is cooked through. Just before serving, sprinkle with preserved lemon peel, remaining cilantro, and salt to taste.
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Okay, okay, I KNOW you're saying "darn it! there she goes listing some weird ingredient they don't sell at the A&P, now where in the world do I find preserved lemons?".... well, right here:

Preserved Moroccan Lemons.- While these are most at home in a Moroccan kitchen, they can also be used in a long list of other dishes from around the world. If you can find Meyer lemons, they'll be even better!

10 to 12 lemons (2 1/2 to 3 lb)
2/3 kosher salt
1/4 cup virgin olive oil

Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into a 4- to 6-cup jar with a tight-fitting lid. Squeeze lemon juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.
NOTE: I've had great preserved lemons in several areas of Italy too, and these keep really well, so you'll be able to use these for other dishes as well.
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Almond and Chicken B'stilla.- This is one of my absolutely favorite dishes (I think I've said this before, huh?) but it truly is. Traditionally made with pidgeon or sqwab, but can be made with almost anything you can think of- it's fabulous and easier to make than you think:
Filling
1 teaspoon saffron threads
1(3-lb) chicken, quartered
3 tablespoons olive oil
2 medium onions, chopped
5 large cilantro sprigs
5(3-inch) cinnamon sticks
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 cup sugar, divided
12 eggs lightly beaten
1 1/2 cups(6 oz) slivered almonds
2 teaspoons ground cinnamon, divided
1 tablespoon orange blossom water (or use orange extract)

For b'stilla
6 (17- by 12-inch) phyllo sheets
1 stick unsalted butter, melted
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro

Garnish
ground cinnamon and confectioners sugar

Make Filling. Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute. Transfer saffron to a small dish, let cool, then crumble with fingers. Heat oil in a 5-to 6-qt pot over moderately high heat until it shimmers then brown chicken, turning once, about 5 minutes. Stir in onions, cilantro sprigs, cinnamon sticks, ginger, turmeric, 1 tsp each of salt and pepper, and 1/4 cup sugar. Add 2 cups water and saffron to chicken in pot and simmer, covered, until chicken is cooked through, 25 to 35 minutes. Cool chicken to room temperature. Boil liquid remaining in pot until reduced to 1/2 cup and discard onions, cinnamon sticks and cilantro sprigs. Whisk eggs into liquid in pot and scramble over medium heat until eggs are cooked. Transfer eggs to a plate and set aside. While chicken is cooking, toast almonds in a dry skillet over moderate heat until golden. Transfer almonds to a cutting board to cool, then coarsely chop. Stir together almonds, 1 tsp ground cinnamon, 2 Tbsp remaining sugar, orange blossom water and 1/4 tsp salt in a bowl, then set aside. Bake pastries until golden and sugar is caramelized, 10 to 12 minutes (they will shrink to about 5 inches long). Transfer pastries to a rack to cool completely. When chicken is cool, pull meat into shreds, discarding skin and bones. Toss chicken with remaining 2 Tbsp sugar, remaining 1 tsp ground cinnamon, and 1/2 tsp salt.

Preheat oven to 375°F with rack in middle position. Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Keeping remaining phyllo covered, place 1 sheet on a work surface and brush with butter. Transfer buttered phyllo to a large baking sheet (phyllo may overhang edges of pan). Repeat with 2 more sheets phyllo, buttering, then layering each sheet on top of the previous one in a star pattern to form a round. (Angle the second sheet to the left and the third sheet to the right, sheets should not align.) Spread chicken in an 11-inch round in center of phyllo and top with scrambled eggs. Sprinkle cilantro and parsley over eggs and drizzle with 2 Tbsp melted butter. Spread almond mixture over herbs and fold overhanging phyllo up over filling toward center of round, brushing phyllo with melted butter. Put 1 of remaining sheets of phyllo on a work surface, brush with butter and place over b'stilla. Butter and layer 2 more sheets of phyllo over b?stilla in same manner (sheets should not align). Gently tuck edges of phyllo under b'stilla. Gently press on b'stilla to flatten slightly. Bake b'stilla in center of oven 30 minutes, rotating pan halfway through baking, until top and side are golden brown. Dust b'stilla with cinnamon and sprinkle confectioners' sugar over top with fingers in a lattice pattern. Cut into wedges to serve.
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Vegetable Couscous.- So lovely, fragrant and comforting. A complete dish and a wonder!

1/2 teaspoon saffron threads
2 large tomatoes
1/4 cup olive oil
2 large red onions, sliced lengthwise
1 tablespoon ground ginger
1 teaspoon ground turmeric
2 tablespoons tomato paste
6 large cilantro sprigs
6 large parsley sprigs
1 lb carrots, peeled and halved crosswise and lengthwise
2 medium turnips, peeled and quartered
8 cups water
1 lb long, thin eggplants (2 to 3), halved crosswise, then halved lengthwise
1/2 medium green cabbage, cut into 4 wedges, then halve wedges crosswise
1 lb medium zucchini, trimmed, halved crosswise, then halved lengthwise
1 lb butternut squash, peeled, seeded, and cut into 2-inch pieces

4 cups(1 1/2 lb) medium grain couscous
1/4 cup Argan or olive oil
1/4 cup toasted skinned almonds

Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish, let cool then crumble saffron with fingers. Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin. Put oil, onions, ginger, turmeric, tomato paste, cilantro and parsley sprigs, saffron, grated tomatoes, 2 tsp salt, and 1 tsp pepper in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add carrots and turnips to pot and cook, stirring, 2 minutes. Add water and then bring to a simmer. In a 4-quart saucepan combine eggplants and 2 cups water and simmer, covered, until eggplants are tender, about 10 minutes. Keep warm until ready to use.

While broth comes to a simmer, put couscous in a large wide bowl and drizzle with 1/4 cup oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing until water is absorbed. Place couscous into top portion of couscoussière or colander (if using a colander or steamer, line with cheesecloth) in an even, loose layer without packing. Set couscous over simmering broth and steam, covered, 15 minutes. (If steam is escaping through the space between the pot and the steamer [or stockpot and colander], wrap with a strip of damp cheesecloth or damp kitchen towel to prevent steam from escaping.)

Transfer couscous to bowl and drizzle with 1 1/2 cups water and sprinkle with 2 teaspoons salt. Let stand until cool enough to handle, then gently rub couscous between palms to break up any lumps and incorporate water. Add cabbage to broth in couscoussière and return to a simmer. Return couscous to top of couscoussière, wrapping, if necessary, to prevent steam from escaping. Steam a second time, covered, 15 minutes.

Transfer couscous to a bowl again and drizzle 2 cups water over couscous. Let stand until cool enough to handle, and gently rub couscous between palms. Add zucchini and butternut squash to broth and return to a simmer. To prevent vegetables from breaking apart, do not stir. Return couscous to top of couscoussiere, and steam for third and final time, covered, as before, 15 minutes. Transfer couscous to bowl and drizzle with argan or olive oil. When couscous is cool enough to handle, rub between palm to break up any lumps and incorporate oil. Reheat eggplant in saucepan, then drain, discarding liquid.

Mound the couscous on a large platter making a depression in center. Spoon tfaya into depression in couscous and arrange vegetables and chick peas over couscous. Season broth in pot with salt to taste, then ladle about 2 cups broth over vegetables and couscous to moisten. Sprinkle with almonds. Serve bowls of harissa and remaining broth on the side.

NOTE: Broth can be made 1 day ahead and chilled, covered. Reheat before proceeding with recipe.Couscous can be made 2 hours ahead and kept warm, covered.If you don't have a couscoussière or a large stock pot, you can use a 6- to 8-quart pot to cook the vegetable stew, and a second pot to steam the couscous over water, such as a wide pot fitted with a colander or a pasta pot fitted with the pasta/steamer insert. If holes in the colander or steamer are large, line with a double layer of cheesecloth. If using this method, cook the stew partially covered.
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Tfaya.- The "Pièce de résistance" for the couscous and the "touch" that makes the dish.

1 cup golden raisins
3 tablespoons olive oil
3 medium onions, thinly sliced lengthwise
1 1/2 tablespoon ground ginger
3(3-inch) cinnamon sticks
a pinch turmeric<
a pinch saffron
2 cups sugar

Soak raisins in 1 cup warm water for 15 minutes. Cook onions in oil with 1 tsp salt in a 3- to 4-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add ginger, cinnamon sticks, turmeric, saffron, and 3/4 tsp pepper and cook, stirring, 2 minutes. Drain raisins and add to onion mixture with sugar and simmer until mixture is slightly thickened, about 10 minutes. Cool to room temperature.
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A fabulous Moroccan meal filled with aromas that will get you high without the need to take anything extra (almost, you know what I mean), the flavors these dishes evoke are incomparable for there is nothing on the globe that compares to them. The satisfaction of bringing such treasures to your table is amazing and will make the work entailed in making them more than worth it. To tell the truth, it doesn't even seem like work to have these (once I recall what they taste like... YUM! which is what gets and keeps me going). So break out the floor cushions, candles and incense and get down to it..... spend an evening in an exotic faraway land, savor incredible flavors, forget all about your daily lives and capture the magic of the moment!

Expanding on the "Basics"...... more lessons and ideas

After my success last night with the "Chicken Pot Pie" I made and getting positive feedback from friends thanking me for reminding them of the "Basics", I've decided to expand some more on this very worthwhile theme. For those of us with some kitchen smarts it will be a way to recall these little gems and for those that are beginning to delve into the kitchen, it could serve to give you a guide where you can take off from. The more familiar you are with the basics, the easier it will become for you to "wing it" later.....

I don't know about at your house but at mine, cream soups are always welcomed. Rene has always been a little nuts with regard to "greens"; when he was little he wouldn't eat anything with a green color yet if I would make a cream soup from the same green stuff, he'd love it. This is how I got him to eat vegetables without complaint. One day I'll tell you about Braunschweiger and how it became popular at home along with "Bovril"..... but that will be another adventure when we go into meat land.

For now we will look into stocks and soups and how to make them at home, easier and cheaper than at a restaurant. You'll find that a soup for either lunch or dinner, either alone or with company, will become a valuable addition to your repertoire, plus once you have stock somewhere in the recesses of your fridge, almost any soup, no matter how fancy is only minutes away.

But first things first: Making stock. The main ones are Chicken, Beef, Fish or Vegetable and become the building blocks of many a fine soup, cream or not and help sauces and other dishes a great deal too by adding flavor and richness that water cannot compete with. Once you decide that only good stock will do and notice the difference, there will be no going back. You will also see how making your own stocks will not only save you money but give you better nutritional bang for your buck which is always a good thing. Cooking more of your meals will also let you control the additives, salt, MSG, preservatives, colorants and all those chemicals you see on the labels of the foods you buy; many of these are responsible for allergy, skin, stomach and other health problems.

How To Make Stock: I always buy whole chickens and cut them up myself since this saves you money and gives you bones, innards, skin and other pieces from the bird that you can use for stock. If you won't be making stock right away, put in a zip lock bag and freeze for later. You can also use the parts you're not too crazy about to make the stock with and always save the bones for this too, either raw or cooked. You can also use the whole chicken to make stock and then shred the meat for use on salads, sandwiches, enchiladas, etc. For beef I buy beef bones which are the cheapest, while for fish I look for heads and tails to use and are more economical or I buy whole fish, separate the fillets and use the bones and the rest for stock. In vegetable stock you can use almost anything you'd like and vegetables cooked this way can be a side dish later.

You will need: The bits and pieces I mentioned before, about 6-8 cups of water, salt & pepper, 3-4 garlic cloves, 1/2 an onion, 1-2 celery stalks or just the tops and leaves, 1-2 carrots. You put it all in a large pot, make sure the water covers everything and bring up to a boil slowly and then lower the heat and simmer 30-40 minutes. You should skim the foam that appears on top of the surface to insure your stock is nice and clear. Unless you're having the stock as is, don't make it salty since this will affect your finished product and it's easier to add salt at then end. You can then cool you stock and then put it in a container to refrigerate it until you need it but don't wait to long so it doesn't spoil. 1 week to 10 days at the most.

If you want a clear soup then take everything from the pot and just leave the stock; you can then add different flavorings like shredded chicken and vegetables, some pasta (almost when you're ready to serve, remember it doesn't take long to cook), 1/4-1/2 cup of rice (give it about 15-20 min), fresh herbs or tomato sauce, tortilla chips before serving, avocado, hot salsa and lemon.

From there you can go and begin experimenting with Cream Soups. These are more satisfying that the clear broth ones and the list is endless to what you can make. If you will be making these often you would benefit from either a blender, a hand held blender (immersion blender) or a food mill to get a smooth consistency to the soup. Here are some tips:

Cream Chicken Soup.- You'll never want canned soup after trying this one!

1/2 cup butter
1 med onion, chopped
2 stalks celery (with leaves), chopped
3 med carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry (optional)
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
NOTE: You could also add some egg noodles about 5-8 minutes before serving if you like.
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Cream of Mushroom Soup.- A classic and popular soup which will take any mushroom you have or a mix of many. It can also take the addition of some Sherry at the end before the cream.

4 cups mushrooms
1 tablespoon oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour
1 3/4 cups vegetable stock
1 3/4 cups milk
1 pinch dried basil
2-3 tablespoons cream
salt & freshly ground black pepper
fresh basil leaf, to garnish

Pull the caps away from the mushroom stalks. Finely slice the caps and chop the stalks, keeping the 2 piles separate. Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps. Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally. Stir in flour and cook for 1 minute. Gradually add the stock and milk to make a smooth, thin sauce. Add the basil, and season with salt and pepper. Bring to the boil and then simmer, partly covered, for 15 minutes. Allow to cool slightly and then pour into a food processor or blender and process until smooth. Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender. Pour soup into a large clean saucepan and stir in sliced mushrooms. Heat until very hot but not boiling and add salt and pepper to taste. Add the cream. Serve at once garnished with the basil leaves.
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Cream of Fresh Tomato.- A lovely soup that will delight your family. Easy to make too.

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 lbs very ripe tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
1 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
NOTE: You can also top with shredded cheese or fried tortilla strips.
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Cream of Broccoli Soup.- One of those "green" things that Rene will have when made into a cream, he loves it this way!

1 French baguette, cut crosswise into 1/2-inch thick slices
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 carrot, peeled and chopped
2 cups steamed broccoli
3 cups chicken broth
1 (12-ounce) can evaporated milk
Salt and freshly ground pepper
1/3 cup roasted garlic cloves

Preheat oven to 400 degrees F. Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted. Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.
NOTE: You can add 1 cup shredded cheese at the end, stir to melt and then serve.
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Basic Cream of Vegetable Soup.- You can change the vegetables in this recipe and use it as a base for others.

3 tablespoons butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt and pepper
1/2 cup heavy cream

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. (or you can add the veggies at the beginning and cook along with the potato). Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream.
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Cream of Celery Soup.- Another basic soup that is wonderful when you make it at home....

2 cups chopped celery, divided
2 cups chopped carrots, divided
4 tablespoons butter
2 cups onions, diced
3 tablespoons flour
6 cups hot vegetable broth, divided
Salt and pepper to taste
1 cup heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve
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New England Clam Chowder.- An easy soup that can be an everyday dish or a special event offering and whether you use canned or fresh clams, it's great! You could also make Oyster Chowder with this one.

2 tablespoons butter
1 tablespoon canola oil
1 medium onion, diced
1 tablespoons garlic, chopped
2 tablespoons all-purpose flour
3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves
4 cups milk
2 (6.5-ounce) cans minced clams, drained, juice reserved (or use fresh ones)
1 cup corn
Salt and fresh ground black pepper

In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes. Remove 2 cups of the chowder and puree in a blender until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve.
NOTE: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Leek and Potato Cream Soup.- One of my favorites and a great soup! MMMmmmm....

1 lb leeks, cleaned and dark green sections removed, approx 4 to 5 medium
3 tablespoons butter
Heavy pinch kosher salt, plus additional for seasoning
3 Yukon gold potatoes, peeled and diced small
1 quart vegetable broth or 4 cups
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Or if using a blender, see note above. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
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With all this talk of creamed soups I feel the need to make some of my own. I've got some broccoli in the fridge and some great sharp Cheddar cheese to make a Broccoli Cheddar Cream Soup for tonight, YUM! In any case I'm sure you can see the basic steps in creating a cream soup and will be able to mix and match ingredients to produce almost any kind of soup you can think of. Also, you can substitute the heavy cream, although the richness and sweet flavor this imparts can't be replaced, but you can use Evaporated Milk as well, good old Carnation Milk in a can. You can freeze your stock and keep it in handy 2 cup portions or some people freeze it in their ice trays, take it out of the trays and put it in a freezer bag; this way you always have it ready in a pinch and can make a great soup in a flash. Talk about slow food fast.... Great!

It's back to basics and down home cooking......

Hi y'all! I'm standing here in front of an open refrigerator trying to work out what to make for dinner and all I'm seeing is a lot of "odds and ends", leftovers from other meals yet it's all good food that we can't waste, so I need to figure out what to do with all these "pieces" so they'll make a whole dinner and what better than to look to the past, when cooks needed to have this talent to stretch food to the max while still feeding a hungry family with good food.

With this in mind I've thought we'd revisit some "basics" which will come in handy when doing this and some tricks you might find handy to have when you do. Down home cooking has long been known to give us great comfort food and so we will look to them for some ideas. Once modernization became familiar to households and convenience (aka processed foods) meals were made available to home cooks a lot of the basic recipes got forgotten in the name of progress, yet along with this so called progress we also got less nutrition but food was made quicker, giving busy cooks more time to devote their time to other pursuits.

With the acceptance of "canned" biscuits the old way of making these flaky wonders went the way of the dinosaur and no one (except grannies and other folk) was interested in scratch cooking. Now in these modern times there seems to be a resurgence of producing food with a focus on quality and nutrition, moving away from processed foods and trying to recapture some of the classic tastes some can still recall. Those of you with southern roots are in a better position that I, who never had any of this type of cooking growing up, yet a lot of us can appreciate it's qualities and have made an effort to learn about this style of cooking and bring it to our families creating another generation with memories of "new home style cooking" so they in turn will continue the trend with their families.

So as I stand here trying to plan the day's meals it comes to me that I can make some "Country Style Gravy", some "Buttermilk Biscuits" and have good 'ol "Biscuits & Gravy" for a late breakfast. Now you can make this vegetarian style for the more health conscious but for the others that want it "taken up a notch" and want the flavor, I will mention the heavy duty version made with sausage and animal fat too.

I hope you will see the benefits of learning to make real Buttermilk Biscuits and take this opportunity to practice making them (and eating them too), since they are flexible, very tasty, satisfying and real cheap to make and prepare. They can be served alone with some butter and honey, with gravy, as a topper for a caserolle, covered with fresh fruit and whipped cream or used instead of bread or crackers.

Continuing with my train of thought I come to dinner possibilities and settle on a hearty "Chicken & Vegetable Pot Pie" which promises a lovely meal. This is another great option for any leftovers you have and can be easily made with any type of meat, vegetarian style, any vegetables you might have on hand and the sauce is as easy as 1-2-3 too. A one dish meal. The crust can be of different preparation since it can be pie crust style, topped with biscuits, a cornmeal crust or even topped with some leftover mashed potatoes too. You can also make these into individual serving size pies or make a family size one for everyone. How's that for flexibility!

This now brings us to another staple: Mashed potatoes. There is nothing as flexible as the good old spud and I'd wager that most people like them so this is also great. But again with the onset of those dried flaked potatoes people use for mashed potatoes, old fashioned one's lost out since it took a while to bake the potatoes while the dried ones only took a couple of minutes yet the taste difference is huge! You don't need to bake the potatoes, you can boil them or cook them in the microwave, whichever is easier for you. I don't even peel mine since we like the bits of skin and make ours really "rustic", but you're free to make these as you like. You can leave them plain with butter, salt & pepper only or take them to another level with the addition of roasted garlic (fabulous!), all manner of herbs and spices, cheese, etc. You can also use them as a sidedish or a main dish too, a caserolle topper, worked into "croquettes" or used as a breading on other foods too! Fancy them up by beating some eggs, imported cheese and cream, bake in the oven and you have a great "gratinee" the French love..... truly a staple.

Let's get cracking and I'll show you what I mean. Ready? Here we go!

Buttermilk Biscuits: The real deal, flaky, melt in your mouth biscuits everyone will love!

1 1/4 C. cake flour
3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 C. butter, cut into small chunks
3/4 C. buttermilk

Preheat oven to 500 degrees. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.

Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.

Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
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Basic Gravy: This can be made almost of any flavor and you'll be able to tell once you see the list of ingredients needed. Keep an eye on the tips and great gravy is the result!

1- The rule is 2 tbl of fat to 3 tbl of flour. Make a roux (you need to cook the flour in the fat so it doesn't taste like flour; stir in a hot pan until beginning to get golden, then add the liquid). 2 cups of liquid (stock, wine, milk).

2- The ideal fat is from any meat or meat drippings. I like bacon fat which is the result after making bacon (I save this). So you see how you can have chicken, turkey, beef, pork due to the drippings you have on hand, you can also use any other fat like olive oil, butter or margarine (I've used all these in a pinch).

3- A good stock is ideal and if you're vegetarian, this is vegetable stock. So you can still have a great gravy! If you're using pan drippings after roasting meat or vegetables, be sure to get all the brown bits at the bottom when you deglaze (with wine or stock) and you will be set. I save bones and trimmings and use these to make a rich stock for use when making gravies, sauces or rice. If you've got roasted or cooked veggies you can blend them (in a blender or with an immersion blender) and make a cream type stock to use.

4- Always use a whisk to incorporate the roux and liquid, this will keep your gravy lump free. You can finish your gravy off with the addition of herbs, spices, mushrooms or almost anything you'd like. If you use dried mushrooms, the soaking liquid can be used as part of the liquid to add more flavor. You can finish off the gravy with a tablespoon of butter to give it a lovely sheen.
NOTE: You can see how you could make a gravy from almost anything, right? Plus you could make it in a couple of minutes too.
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Sausage and Sage Cream Gravy: Real Southern Style gravy - Not for the faint hearted either!

2 T. bacon grease (or 1 T. oil plus 1 T. butter)
1 pound bulk sausage
1/2 C. flour
4 C. whole milk, brought to a simmer
pinch of dried sage (or fresh, finely chopped)
salt, to taste
fresh ground pepper, to taste

In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don’t let it boil. Meanwhile, in a large skillet (preferably cast iron), heat the bacon grease (or butter and oil) over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink. Sprinkle flour over the sausage and cook, stirring, for a minute or two. Add warm milk all at once and cook, stirring, until thickened and bubbly. Turn heat all the way down, add sage (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools.
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Now for a great main dish that you can make from leftovers (or not) that is flexible since you can make it from almost anything too.

Old Fashioned Chicken Pot Pie: This classic of down home cooking shouldn't be overlooked when feeding a hungry family and whether made with meat (chicken, beef, pork, sausage, ground meat or vegetarian) or not and the addition of any vegetables at hand plus the thick sauce that comes with it (which can be flavored in a thousand different ways too, from simple to fancy) and topped with a different type of crust to suit your needs and tastes.

2 cups shredded chicken (or your choice of meat if using)
2 1/2 cups chicken stock (or other, your choice)

Pie crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut in 1/2-inch cubes (chill in freezer 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling: (feel free to change these around)
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry (optional)
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash:
1 egg whisked with 1 Tbsp water

Prepare the pie crust dough. Combine the flour and salt in a food processor (or in a bowl combine with a pastry cutter or a fork). Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins or a casserole dish.

Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins or if you're using one casserole dish, roll out to this size. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, (more for the large dish) or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
NOTE: Flavorings can be anything you like. Replace the sherry and add curry. Leave off the sherry and add herbs & spices, especially if you're doing a meatless dish. You can also top with with unbaked biscuits by laying them across the top, touching each other or with leftover mashed potatoes to cover the casserole too. You can also use this topping, just add 3-4 tbl of sugar to the mix, over fresh fruit for cobblers and baked desserts. Great!
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This brings us to Home Made Mashed Potatoes: You can make these with leftover baked potatoes (either in oven or microwave) or boil the potatoes in salted water or chicken / vegetable stock for more flavor. I leave the peels on for a more rustic appearance and more flavor. You can add butter, heavy cream, salt & pepper for the basic potatoes, but there are other flavorings you can add to make them special, like:

-Roasted Garlic: Cut the end of a whole head of garlic, wrap up with aluminum foil with some olive oil and bake in the oven for 1 hour or until very golden and soft. Blend into potatoes for a great garlic flavor, yes, all the garlic!
-Cheese: From cheddar to imported Swiss, add a couple of eggs, a little cream, salt & pepper and bake in the oven until the top is beginning to get golden. French Gratinee!
-Sour Cream and Grated Cheese: A great flavor for potatoes.
-Horseradish and Cream on potatoes works too.
-Puree cooked carrots and caramelized onions and add the to the potatoes.
-Roasted Poblano Strips and Jack cheese plus sour cream. Lovely!
With potatoes, anything goes and your imagination is the only limitations you have.
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Potato (or other) Croquettes: These old fashioned goodies have been virtually forgotten by many yet they are great! Have them alone or stuffed with meat, cheese or veggies and they are wonderful. As an appetizer or main dish, they will please everyone at home too!

2 tablespoons milk
Salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Sifted dried bread crumbs (or panko, etc.)

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape either as pancakes or thick "fingers". Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides. If filling with cheese or meat, be sure potatoes cover the filling real well.
Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
NOTE: You can make these from mashed lentils, rice, fish, pumpkin, mushrooms, falafel, kibeh, beans, cheese, ground meats, etc. Great way to recycle leftovers. Caution: they are quite adictive and yummy!
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Guess I'll stop now and get to making my own dinner, I could go on and on with these types of meals. I wanted to mention these basics because I feel we've forgotten about them and if we don't keep making these basics we will no longer remember them and they will be lost. Besides, this is comfort food that is economical, nutritious and makes good use of leftovers. So when you're thinking of what to do with the leftovers in the fridge, remember this post and maybe you will see how great these can be. Make some memories of your own and pass these on!