An Elegant Dinner for Valentine's Day

If you've been reading this blog for awhile you know that I had do not enjoy long, complicated recipes. I like simple recipes with ingredients that I can find with ease. I know myself, and know that I will not enjoy making a dish that is overly complicated. Valentine's Day should be fun and relaxed, so I go for simple.

I was browsing my cookbooks this week looking for a nice menu and I ran across these lovely dishes in The Wine Cook Book by The Browns, published in 1960. I'm going to serve this with a nice salad, and a loaf of French bread. I made changes to the recipes for clarification and taste, so they aren't identical to the published recipes.

A note on the wine: Sauvignon Blanc, Pinot Grigio, Pinot Gris, or a Pinot Blanc will work well for these recipes. It doesn't need to be expensive either. You'll need a total of four cups for the following recipes. This would be more than one standard bottle of wine, which is fine, because if you buy two bottles, then you'll be able to have a glass with dinner too.

Peach Soup

Ingredients:

2 cups sliced peaches

2 cups white wine

1/4 tsp. cinnamon

2 cloves

sugar to taste

Place a pint of water in a medium pan to heat. Add peaches and cook until tender. Press through a colander or use a hand blender. Place the peaches back in the pan as they are strained. Boil for a few minutes. Stir in the wine, and add sugar to taste. Heat until just boiling and serve in bowls.

Notes: honey can be used instead of sugar. The soup can be garnished with whipped cream.

Mussels in White Wine

Ingredients:

2 quarts mussels

1 small sweet onion, sliced thinly

handful of fresh minced parsley

3 cloves garlic, peeled and minced

1 cup white wine

1 tsp. butter

salt

ground black pepper

Wash mussels several times in clean water each time. Place the mussels in a deep soup pot, sprinkle with parsley, onion and garlic. Add the butter and the wine. Cook for 15 minutes on high heat, covered tightly. The mussels are done when opened. Serve in bowls with the liquid. To eat, remove the mussel from the shell, dip in the broth and eat.

Fish in Sauce

Ingredients:

1 cup white wine

2 pounds firm fleshed fish *see note

2 tbsp. olive oil

1 thinly sliced onion

1 bay leaf

1 garlic clove, peeled and minced

1 fresh, chopped tomato

salt

ground black pepper

1 tbsp. flour

In a heavy skillet heat the olive oil and saute the garlic and onion until very lightly browned and soft. Be careful not to scorch. Add the tomato, seasonings and the fish to the pan. Cover the pan and saute over medium heat, shaking the pan often so it doesn't stick. When tender, lift out the fish and keep warm on a platter. Stir the flour into the broth of the pan, add the wine and bring to boiling.

Firm fleshed fish should be one that won't fall apart easily. Catfish, Cod, Halibut, Red snapper, Striped bass, Grouper or Mahi-Mahi will work well. If you aren't sure ask at the fish counter when you buy it.

On OFL I have an article with plans for a romantic evening with menu:

http://oldfashionedliving.com/holidays/romance.html

~Brenda

February Tidbits: Love and Garden Fever

It's February, which always brings to mind love for me, not only because of Valentine's Day, but it's my 23rd anniversary this year and my daughter's twelve birthday. Yes, it's a chaotic, but memorable month in our family. I thought I'd start things out with a note on some past blogs that have some great information. I especially love the party recipes.

Tea Cookies, Cake & Homemade Vanilla Sugar Recipes:
http://oldtips.blogspot.com/2010_01_31_archive.html

Homemade Frosting Goodness:
http://oldtips.blogspot.com/2010/02/homemade-frosting-goodness.html

Valentine's Recipes from 1938
http://oldtips.blogspot.com/2010/02/valentines-day-recipes-from-1938.html

Valentine's Day Party Recipes:
http://oldtips.blogspot.com/2010/02/valentines-day-party-recipes.html

GARDEN FEVER
February is also a time to start thinking about landscaping. Why so early? If you're in a warm climate, it's not too early at all. In Florida, trees and shrubs can be transplanted. Evergreens and summer flowering shrubs can be pruned, but just as in cold climates NEVER prune spring flowering shrubs until after they bloom. You'll be cutting off the future buds.

In colder climates there is something important we can be doing. Since the trees and bushes have shed their leaves it's a good time to look at them and make notes of what needs pruning. You can look at the bare branches and determine if they look properly shaped. Keep a notebook and make sketches of what you want to do when it warms up. Keep in mind that large pine trees often do better if the lower branches are trimmed so they aren't touching the ground.

It's also a great time to look at your landscape as a whole, and plan what you want to add or change this year. Again, takes notes, sketch out plans, and look through nursery catalogs and websites. Be sure to make a budget because purchases can get our of hand very quickly.

On OFL we have some tips on keeping a garden diary:

http://oldfashionedliving.com/gardendiary.html

Superbowl Potluck Recipes

We don't normally attend Superbowl parties, but in the spirit of celebration we always try to have fun food that night at our house and invite our teens friends to stop by if they don't have plans. If you are going to be with family and friends that night you might need a good potluck dish. Let's face it, we can never have too many potluck recipes:) The following are easy and delicious.

Taco Beef Soup

Ingredients:
2 pounds lean ground chuck or round
1 cup sweet onion, diced
4 cups beef broth
2 14 1/2 ounce cans pureed crushed tomatoes
1 4 ounce can chopped green chiles
2 15 ounce cans pinto beans, rinsed and drained
1 tsp. chili powder
1/2 tsp. salt
1 tsp. ground black pepper
2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. dried oregano

Toppings:
Sour cream
sliced green onions
salsa
shredded cheese
sliced jalapenos
tortilla chips, or strips

Brown the ground beef with the onions. Drain grease if there is any. Combine all of the other ingredients except for toppings. Bring to a boil in a large pan, then simmer for about 30 minutes. Serve with toppings.

Notes: to bring to a potluck, transfer to a crock pot after simmering. Plug in when you arrive, and keep it on low, stirring occasionally. Place the toppings next to the soup in small bowls, or put them in a divided platter such as ones used for relish trays. Check with hostess to see if he/she has bowls. If not, bring disposable bowls and spoons.

Black Bean and Corn Salsa

Ingredients:
1 15 oz. can black beans, rinsed and drained
1 11 oz. can corn, drained
1 tsp. minced jalapeno pepper, seeds removed
2 medium tomatoes, diced
1 green bell pepper, seeded and diced
1/3 cup chopped fresh cilantro, discard stems
1/4 cup minced red onion
1/4 cup fresh lime juice
1 tsp. salt
tortilla chips

Combine all ingredients except the chips. Cover and chill for at least two hours. Serve with chips.

Cheddar Beer Bread

Ingredients:
3 cups self-rising flour
2 tablespoons granulated sugar
12 fluid ounces beer, room temperature
3/4 cup shredded sharp Cheddar cheese
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Lightly butter a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, beer, and cheese. Place batter into the prepared loaf pan, spreading the batter evenly. Drizzle the melted butter on top of the dough.Bake 50 to 60 minutes, until a toothpick inserted comes out clean.

Notes: I sometimes add a tsp. of garlic powder to the melted butter before drizzling on the dough.

Sausage and Bean Dip

Ingredients:
1 16 ounce package spicy breakfast or Italian sausage
1 (16 ounce) can refried beans
1/2 cup salsa
3/4 cup shredded sharp Cheddar cheese
1 tomato, diced
1/4 cup sliced green onions
Tortilla chips

Brown the sausage, breaking up while cooking. Drain grease. Combine the sausage, beans and salsa. Spread over bottom of 9-inch pie plate or casserole dish. Top with the cheese. Bake at 400 degrees F for 15 minutes or until hot and melty. Top with the tomatoes and green onions. Serve with tortilla chips.

Classic Spinach Dip

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) light sour cream
1 cup light mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Optional: 1/4 tsp. cayenne pepper

Combine all ingredients and chill about 2 hours. Serve with bagel or pita chips. I also like serving with bagels cut into 1 inch pieces. This is the classic recipe from Knorr, but I lightened it a bit. The cayenne adds a little extra zip.

On OFL we have recipes for hot dips that work great for potlucks:
http://oldfashionedliving.com/hotdips.html

~Brenda

Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews, especially on cold winter evenings. Today I have a few simple recipes to keep in mind when you need a quick bread for dinner.

Herb Rolls

Ingredients:
2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart slightly. Bring the butter with herbs to a very low boil while stirring. Pour over the bread. Bake at 350 degrees F. for 30 minutes.

Easy Herb "French" Bread

Ingredients:
3 cups Bisquick or Jiffy Baking Mix
3/4 cup water
1/2 tsp. dried oregano
1/2 tsp. basil
1 egg yolk
1 tbsp. water
Sesame seeds

Preheat oven to 400 degrees F. Mix baking mix, water and herbs until a soft dough forms; beat vigorously for 30 seconds. Form the dough into a ball on surface dusted with flour. Knead ten times, then roll into a 11 inch by 8 inch rectangle. Roll it up lengthwise, then pinch the ends to seal. Place the loaf on a baking sheet. Mix the yolk and water; brush on the loaf and sprinkle with the seeds. Bake until lightly browned for 20-25 minutes.

Herb Bubble Bread

Ingredients:
2/3 cups grated Parmesan cheese
1 tbsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. paprika
3 cups Bisquick Buttermilk Baking Mix
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F. Grease a tube or Bundt pan. Mix the cheese, herbs and garlic. Combine baking mix, sour cream and milk until soft dough forms; beat 30 seconds. Gently gather dough into a ball, then knead ten times. Divide and shape dough until 1 inch balls. Dips each ball into the melted butter, then roll in the cheese mixture to coat. Arrange the balls about 1/4 inch apart in layers in the tube pan. Sprinkle any remaining cheese mixture over the top of the dough. Bake until golden brown for 20 minutes. Cool 5 minutes, loosen edges from the sides of the pan and remove from pan.

Herb Flat Bread

Ingredients:
Crescent roll tube, 8 ounces
1/2 c. fresh basil leaves or 2 tsp. dried
2 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1 egg, beaten
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Mozzarella cheese

Preheat oven to 375 degrees F. Roll dough into 2 long rectangles. Place one rectangle on a baking sheet. Place the basil leaves on the dough, sprinkle the rosemary on top of the basil. Place second rectangle over the herbs. Flatten the double layer slightly with a rolling pin, or hands. Brush egg over the top of the dough. Sprinkle with the cheeses. Bake until golden brown, about 8 to 10 minutes.

Notes: Italian seasoning and garlic can be used in place of the rosemary and basil.

On OFL you'll find hearty stew recipes:
http://oldfashionedliving.com/stews.html

~Brenda

Slow Cooking: Pork Dishes

Pork is another favorite of mine for the crock pot. It's easy and slow cooking it makes for a nice, tender meat. My family devours the pulled pork, and it a favorite of their teen friends too. I love the Mexican version with taco spices, but don't make that as often.

The other meal that I don't have a recipe for is slow cooked pork loin. I simply place the pork loin in the crock pot, season with salt, pepper and garlic. It's cooked on high for 5-6 hours. It's very easy and doesn't dry out in the crock pot.

BBQ Pulled Pork

Ingredients
5 lbs. pork roast
1 1/2 tbsp. paprika
2 tsp. black pepper
1 tsp. garlic powder
1 18 ounce bottle barbeque sauce
hamburger buns

Place the porch in the crock pot, and season with the dry spices. Place on the lid and cook for 6-8 hours until the roast is tender and falling apart. Remove the roast to a bowl or plate. Remove all but 1/2 cup or so of the liquid. Discard or save for another use. Using a fork, remove any fat from the roast. Place the meat back into the crock pot, shredding with the fork. Add the bottle of BBQ sauce and cook on low for another 1/2 hour. Serve on buns.

Variation: Instead of adding BBQ sauce, add 2 packets of taco seasoning and the water called for. Mix into the shredded pork, cook for the 1/2 hour longer, then serve with tortillas and additions such as salsa, cheese, sour cream and green onions.

Slow Cooked Pork Chops

Ingredients:
4-5 medium potatoes, peeled, chunked
3-4 carrots, sliced (or use baby carrots)
1 medium sweet onion
5-6 pork chops (boneless or with bone)
1 can cream of mushroom soup or French onion

In bottom of crock pot place potatoes, then carrots and onions, then top with pork chops. Pour soup over top. Do not use water. Cook on low heat 8 to 10 hours. Serve with noodles or rice.

Slow Cooker Sweet and Sour Pork

Ingredients:

2-3 pounds cubed pork (boneless chops work great)
3 tablespoons soy sauce
1/4 cup white or cider vinegar
1 large sweet onion, sliced thinly
2 tablespoons cornstarch
2 cloves garlic, peeled and minced
2 tablespoons pineapple juice
1 tsp. ground ginger (mix into the juice)
1/4 cup brown sugar

1 can pineapple chunks, drained (reserve)
2 green peppers, cored and chopped

Combine soy sauce, juice, and cornstarch with the brown sugar. Place the pork into the crockpot and stir in remaining ingredients. Cook on high for about 4-5 hours. Add the tomatoes and peppers, cook about 15-20 minutes longer. Serve with white or brown rice.

On OFL we have an article on using herbs with pork:

http://oldfashionedliving.com/herbs5.html

~Brenda

When to Start Seeds Indoors

I'm sure you've been getting seed catalogs since December as I have, and it's time to make decisions on what, if any, seeds you'll start indoors. If you don't have a lot of space, one packet might be more than you need. If so, partner up with a family member, friend or neighbor and swap seed packets once you've taken out what you need. Below are suggested times for starting various flowers, herbs and vegetables. Use this to give you an idea of what you may want to sow indoors this year.

January:

-Lisianthus takes up to 17 weeks indoors...it has beautiful blooms in white, and various shades of pink, lavender, or deep purple. It's also known as Texas bluebell, Prairie Gentian or simply bluebells. Gerbera daisies also need a lot of time to grow, and should be started in January.

Early February:
-geraniums, pansies, violas or wax begonias

-onions, leeks

Mid February:
-impatiens, larkspur, fountain grass, lobelia and stocks

-celery

Early March:
-coleus, dahlia, gazania, heliotrope, petunias, rudbeckia, snapdragons, verbena

-broccoli, cabbage, cauliflower, head lettuce

Mid March:
-bells of Ireland, candytuft, cleome, pinks, hollyhock, African marigold, nicotiana, phlox, salvia, statice, strawflower, sweet alyssum

-peppers, eggplant

Early April:

aster, babys breath, bachelor buttons, balsam, calendula, cornflower, four o'clocks, marigolds, morning glory, nasturtium, moss rose

Tomatoes

Mid-April:
cosmos, sweet peas, zinnias,

Obviously I didn't include all flowers, herbs and vegetables in this list. I tried to get the most popular plants included. I do have to say that there are flowers I always sow outside without fail as soon as the heavy frosts have left. They are: nasturtium, morning glory, calendula, bachelor buttons, sunflowers, and zinnias.

This should give you an idea of which seeds you can start indoors and when you need to do it. I've also blogged on previously on seed starting:

Seed Starting Tips

Starting Tomato Seeds Indoors

Damping Off Solutions

Sowing Tiny Seeds

~Brenda

Slow Cooking: Chicken Dishes

Everyone has their favorite kitchen tools, and mine is the crock pot. I received my first slow cooker almost 23 years ago as a wedding gift, and I've went through four of them in that time. Today I thought I would share my favorite chicken dishes made in the slow cooker.

Whole Slow Cooked Chicken

Ingredients:
1 whole chicken
salt
ground black pepper
Italian seasoning
garlic powder

Rinse the chicken and place in the crock pot. sprinkle with salt, pepper, Italian seasoning and garlic powder. Add one cup of water to the bottom of the crock pot. Cover with the lid and cook on low for 8-10 hours or on high for 4-5.

Notes: Serve this with noodles, mashed potatoes or microwaved "baked" potatoes, and a salad.

This is one of the easiest recipe for crock pots, and it's delicious. Some people are put off that it doesn't brown like when it's roasted, but it's so moist that it really isn't a concern of mine. You can change the spices to give it a different flavor if you wish. It's a very flexible recipe, and will always give you nice broth to use for gravy, noodles or soup.

Boneless Chicken Breast
I have quite a few recipes that use boneless chicken breast. I use frozen or fresh, whichever is the better price at the time. It's much better to thaw the chicken before using in the recipes so they don't water down the dish.

Lemon Garlic Chicken

Ingredients:
2 lb. chicken breast halves, bone in or boneless
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. water or chicken broth
3 tbsp. lemon juice
2 cloves garlic, minced

Place chicken in crock pot. Combine the other ingredients and pour over the chicken, coating all the pieces. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is done. Serve with pasta.

Easy BBQ Chicken

Ingredients:
2.5-3 pounds boneless, skinless chicken breast
1 bottle of BBQ Sauce

Drain the thawed chicken and add to the crock pot. Do not add water or liquid. Pour in about 2 cups sauce, and stir so the chicken is coated. Cook 3-5 hours on low. If you cook on high it only takes about 2 hours.

Notes: I serve this with French Fries, fried potatoes or potato wedges.

EASY VARIATIONS
-Spaghetti sauce instead of BBQ sauce, then top the chicken with Parmesan cheese and serve on top of pasta.

-Soups instead of BBQ sauce- cream of chicken, cheese, broccoli, etc.

-Italian dressing instead of BBQ sauce.

On OFL we have an article on choosing a slow cooker:

http://oldfashionedliving.com/Choosing-&-Using-a-Slow-Cooker.html

~Brenda