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Happy Thanksgiving!

Happy Thanksgiving to you and yours!


Yay, I'm not alone in the room!

Blookie, we should put some Finnish recipes up here. I was married to a Finn, and while the marriage didn't last, the love for the food did. You're right salmiakki is disgusting, but my mother-in-law made a lihapirakka that was to die for. I managed to back-invent a reasonable facsimile back in the US (part of the problem was that she made the crust with a kind of soft cheese that isn't available here; cream cheese did the trick, but it wasn't the same), but I've lost the recipe.

But still.... karjalen pirakka, pulla (and korvapuustit), makkara on sticks sitting around a fire watching the sun touch the horizon at 2 AM, and .... the name escapes me now, but rye dough folded around herrings and bacon to make a kind of football shaped loaf, slow baked. Take it out of the oven, cut a piece of rye bread out of the crust, and use a fork to pull out some fish and bacon... yum.

Anyway, Finnish food FTW!


Am I the only one still here?


Lemon Chicken

This is terrific. It's very lemony, but because you use chicken thighs, the dark meat stands up to the marinade.

I did not puncture the thighs as they suggest, and I did marinate for about 5 hours instead of two. Deeeelicious. Taken straight from Simply Recipes.

Lemon Chicken Recipe

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serves 4-6. Serve alone or with steamed rice.

Mushroom - Acorn Squash Quiche

This is amazingly good! I had a little mushroom-squash tart in England and decided to try to duplicate it, but this is even better!

People avoiding dairy can leave out the cheese and half-and-half. You could subsitute soy or rice milk for the half-and-half, but I'm not convinced it would be good.


- 8 oz. mushrooms (cremini)
- 1 acorn squash
- 6 eggs
- 1/2 cup half and half
- 2 pie crusts, ready made, parbaked
- 1/4 lb. leeks
- 2 tablespoon olive oil
- 6 oz. gruyere cheese, grated
- 1/4 teaspoon fresh thyme
- 1/8 teaspoon nutmeg


1. Wash acorn squash. Cut in half, scoop out seeds and fiber, place cut side down on a baking sheet and bake at 375 degrees for 45 minutes, or until done. Parbake crusts. After crusts are brown, reduce heat to 350 degrees.

2. Wash mushrooms and chop roughly.

3. Chop leeks roughly.

4. Cut cooked squash into half-inch pieces.

5. Heat oil in large skillet until hot. Add leeks. Cook until limp, and add mushrooms. Stir until mushroom liquid is reduced. Add thyme. Add squash chunks. Allow squash and onion to brown a little.

6. Divide cheese between two crusts. Spread cooked vegetables in parbaked pie crusts.

7. Beat nutmeg, eggs and half and half together thoroughly.

8. Pour egg mixture over vegetables.

9. Bake about 30 minutes or until just set in the center.

10. Cool on rack.


Am I the only one using this blog? I like it because I'm archiving all my favorite recipes (so Stephanie, when I die, don't look for a well-thumbed cookbook or hand-written index cards; this is it) and it's nice to have them easily available, but don't y'all want to post something too?

Sad oddprofessor is sad.

Chicken Monterey

This is an amazingly fattening and unhealthy and delicious chicken recipe from my yout'. I think I got this recipe about 40 years ago from my mom, who got it from a magazine, I think. I haven't had it in years, but I remember it as wonderful. Without any more ado:

1/4 cup all-purpose flour
one 1.25 oz taco seasoning mix envelope
4 pounds of chicken (about 16 thighs)
1/4 cup butter or margarine
1 cup crushed Doritos (I don't know if they had the flavored kinds back then. Experiment!)
2 Tbsp. finely chopped onion
1 Tbsp. cooking oil
2 Tbsp flour
1/4 tsp salt
one 13 oz can evaporated milk (NOT sweetened condensed milk!)
1/4 tsp bottled hot pepper sauce
1 cup monterey jack cheese, shredded (4 oz)
1/4 cup pitted sliced black olives
1 tsp lemon juice

Combine flour and taco seasoning in bag. Add chicken, a couple of pieces at a time, and coat.

Melt butter in 15 X 10 X 1 inch baking pan. Place chicken in pan, and turn to distribute butter. Roll chicken in crushed chips, and return to pan. Bake at 375oF for 45 - 50 minutes. (NB: This seems like a long time; maybe check for doneness before this.)

Meanwhile, cook onion 'til tender, but not brown. Blend in 2 Tbsp. flour and salt. Add evaporated milk and hot sauce all at once. Cook and stir until sauce thickens and bubbles.

Add cheese, olives and lemon juice, stirring 'til cheese melts.

Serve chicken with sauce in sauce boat.

Moroccan Soup With Lentils And Chick Peas


2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
Add All Ingredients to List

You'll Need: Handheld or regular blender

Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.

Cook, covered, 20-25 min.

Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).

Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.

Goooood Salad

Iceburg lettuce
Romaine lettuce
One can artichoke hearts in brine
One can hearts of palm
1/4 c raw sunflower seeds (shelled of course)
1/2 cup crumbled bleu cheese
2 - 3 T lemon juice
2 - 4 T olive oil

Tear the lettuce into small pieces. Drain the artichoke hearts and the hearts of palm. Cut the artichoke hearts in half, and cut the hearts of palm into disks, maybe a half inch thick. Combine lettuce, artichokes, hearts of palm, sunflower seeds and cheese. Put lemon juice and oil in a small bowl and whisk with a fork until blended. (You can add a little salt to this too, if you like.) Pour over the salad and toss.

Serve with whole-grain bread.

New Improved Bean Soup

This is easy (especially if you're lucky enough to have a grocery store that sells diced sweet potato in packages) and good.

One large can black beans
One small can white beans (Navy or Canellini)
One 15 oz jar of salsa, whatever heat you like.
A can of corn, drained, or an equivalent amount of fresh or frozen corn kernels
1 med sweet potato, peeled and diced
One small can diced tomatoes
Ground cumin

Combine everything at once in a pot. Don't drain the beans, do drain the corn. Use as much cumin as you like; it's hard to overdo it.

Heat and then simmer until the sweet potato is tender. You can let it continue to cook, checking to see if it needs water, until you're ready to serve.

A little blob of sour cream never goes amiss.