FUN FOR THE ENTIRE FAMILY

A dish, that the entire family can take part in making, let them add whatever they like or any ingredients you have in the house (ham, olives, Parmesan cheese just to name a few).  Let everyone choose there own toppings to add, to their potatoes and let them stuff their potatoes themselves.  The kids will love it and have a great time, and these stuffed potatoes are budget friendly.

Pizza Stuffed Potatoes

4 medium russet or Idaho potatoes

1 cup shredded mozzarella cheese

1/2 cup very finely chopped green peppers

1/2 cup very finely chopped mushrooms

a handful of pepperoni slices, sliced thin and then chopped

1/2 cup marina sauce (or more, depending on your preference)

any other toppings you might have on hand

Preheat oven to 400 degrees.

Poke holes in potatoes with a fork and bake for about 40-45 minutes. Remove from the oven and let cool.

Once cool, slice around the inside of the potato and scoop out the flesh, be careful not to poke holes in the bottom (it’s okay if you do – it happens!). Put scooped potatoes in a bowl and mix with 1/2 cup mozzarella and 2 tablespoons each of peppers, mushrooms and pepperoni, and any other topping you would like.  Place back in potato top with marina sauce and top with additional mozzarella cheese. Bake for additional ten minutes until cheese is melted. 

   

USEFUL INFORMATION

It’s been about two week since I have started writing this blog and the response and feedback has been tremendous.  “THANK YOU” Your e mails filled with suggestions, comments and requests have been overwhelming.  I have taken all your feedback and comments under consideration and have decided to offer different posts on different days which will have a variety of information for you regarding the topics, which most of you have questions about.  I have posted the blog schedule below so it will be easy to follow along.  If anyone has any requests, inquires or just want specific information about a food item, or topic send me an e mail and I will be happy to write about it.

 SUNDAY

Produce and vegetables of the season, I will show you what produce and vegetables are available for the current season, what is fresh and good at the market.  Show casing a different fruit or vegetable every Sunday, giving you ideas on how to prepare that specific food item.

MONDAY

Kitchen problems, this is a day I will be offering different tips on cooking and solutions to everyday problems that occur in your kitchen, and with simple ideas to resolve them.  I will also be offering ideas and techniques to make your time spent in the kitchen easier.

TUESDAY

Meatless Tuesdays, I will offer a different recipe each Tuesday which will be vegetarian.

WEDNESDAY

This will be my question and answer day.  Your questions can be about anything you like, recipe help, ingredient, grocery shopping, the Green Market anything you are curious about.  Send me an e mail at Chefranskitchen@yahoo.com, and I will answer it as best I can.

THURSDAY

Spice Day, I will be presenting a different spice on Thursdays, highlighting its characteristics and uses and offering a recipe utilizing that spice.  Wouldn’t it be nice to try something new and exciting, something that you never have tried before?

FRIDAY

On Friday’s I will offer a seasonal recipe and post recipes which I have had requests for.

SATURDAY

On Saturdays, I will offer a fun recipe, something that you can use for entertaining, or maybe a dish for a special night, possible something the entire family can get involved preparing.   I will also try to include some kid friendly recipes, which I have had a lot requests for.

A GREAT EASY SIDE DISH

Zucchini Pancakes

Ingredients

2 medium zucchini (about 3/4 pound)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unsalted butter and vegetable oil

Directions

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping tablespoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

A WARM SOUP FOR A WINTERS DAY

CHICKEN & LENTIL SOUP

INGREDIENTS

5 CUPS LOW SODIUM CHICKEN BROTH

2 CUPS WATER

1 LB DRIED LENTILS

1 CHOPPED ONION

3 CLOVES GARLIC CHOPPED

PARSLEY CHOPPED

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 LB CHOPPED SHREDDED CHICKEN BREAST

5 CHOPPED PLUM TOMATOES

2 CHOPPED CARROTS

2 STALKS CELERY

TEASPOON OREGANO

TEASPOON BASIL

DIRECTIONS

IN A 5 QUART SOUP POT, BRING BROTH,CHICKEN STOCK WATER, LENTILS, ONION, GARLIC, PARSLEY, OREGANO, BASIL TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER 25 MINUTES.

ADD CHOPPED CHICKEN TO SOUP, ALONG WITH CARROTS, CELERY, AND SIMMER ON MEDIUM FOR ABOUT ONE HOUR UNTIL SOUP IS AS THICK AS YOU WOULD LIKE IT AND LENTILS ARE SOFT (DO NOT BOIL THIS SOUP, BECAUSE THE LENTILS WILL BECOME MUSH).

SIMPLE FALL VEGETABLES

Roasted Potatoes, Carrots, Parsnips & Brussels Sprouts

INGREDIENTS

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

DIRECTIONS

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

HOW TO CHOOSE AND COOK BEETS

BEETS

Despite having the highest sugar content of any vegetable, beets are low in calories.  At about 35 calories per half cup, beets are rich in vitamins A and C, and also give us foliates, calcium, iron and potassium.  The most common beets are deep red, containing a dye called betacyanin which leaves a deep red stain on our fingers, kitchen towels, cutting boards, and anything else with which it comes in contact, including other ingredients. 

But all beets are not red.  Other varieties are the golden beet, the white beet, and the Chioggia or candy cane beet which has red and white concentric stripes.  These less common varieties are usually more expensive and sometimes have a more subtle, delicate flavor than the red beet.

How to Buy and Store Beets

• Easiest to find at our produce markets are the medium-sized beets, about 3-inches in diameter.  These are sold either with their green, leafy stems still attached or else trimmed and stored in bins, similar to potatoes.  If you buy beets that have been trimmed of their greens, look for ones that still have a bit of the stem attached.

• Sometimes, especially at late summer and early fall green markets, we can also find small, young beets, often called "baby beets," which are about 1.5 inches in diameter and usually sold with their leafy tops still attached.  It can be easier to find the non-red varieties as baby beets. 

• When selecting beets, look for ones which are very hard, round, smooth, and with a deep color and unblemished surface.  The bottom of the beet will have a root that is called a "tap root."  This will be slender, sometimes almost thread-like.  This root can be trimmed before or after you cook your beets.  Any leaves will wilt before the root shows sign of age, so even if beet greens are looking a bit aged, the beet itself may be absolutely fine.

• Once you get them home, store beets unwashed in the refrigerator where they can easily last for a week or longer.  Before storing, cut off all but 1/2-inch of any green leafy tops that may have been attached.  If you plan to cook and eat the beet greens trim them off and store separately, and remember that beet greens are more fragile than their roots so eat them sooner rather than later.

Cooking Beets and Beet Greens

• Beet greens are edible, full of nutrients, and many love them.  Just wash the leaves and cook them as you would Swiss chard or kale, by steaming, cooking in boiling water, or sauteing with a little oil and garlic until limp.

• For the beets themselves -- regardless how you're going to eat them, they need to be cooked in advance.  Beets can be steamed, microwaved, or even shredded and sauteed.  But the most common way to cook them is either boiling or roasting.

• Don't bother peeling beets before cooking because the skin is very difficult to remove when the beets are raw, but they'll slip right off after they're cooked.  Some recommend that you don't wash beets before cooking (their point is that you're going to remove the skin, and thus, any dirt) but because this is a root vegetable, I usually rinse off any excess debris or dirt before cooking.  I just don't want noticeable dirt in my food at any stage of cooking.

• Try to cook beets of equal size so that they cook at the same pace.  You can do this by either cutting larger beets into pieces of equal size (use a sharp, sturdy knife because beets are a beast to cut) or purchase similar sized ones right from the start.

Boiling Beets.

 Place beets in a pot of salted boiling water, lower the heat to simmer, cover and cook for about 45 minutes to an hour, or until when pierced with a knife, the beets are tender.  Drain and peel while they're still hot.

Roasting Beets

Pre-heat the oven to 375º F.

1. Scrub the beets, removing any attached stems or leaves.
2. Cut a large sheet of aluminum foil, twice the size of all your beets.
3. Place the washed beets in the center of the foil.  Add 2 tablespoons olive oil, 2 tablespoons water, a generous pinch of salt and several grinds of black pepper.
4. Wrap the foil around the beets, sealing it as if it were a package.  Place the foil package on top of a rimmed sheet pan to protect your oven in the even the foil package leaks.
5. Roast in the oven for 30 to 60 minutes, depending upon the size and age of the beets.  Test with a knife for doneness.
6. Remove from the oven.  Open the package and let the steam escape and using a paper towel (or your fingers if you can handle the heat), rub off the skins.  They should slip off easily.
7. With a paring knife, remove any remaining marks or pieces of skin.
8. Lace the peeled beets in a bowl.  If to be eaten immediately, add a little unsalted butter or a drizzle of your best olive oil, plus a pinch of sea salt.
9. If you plan to use roasted beets in a salad, you can sprinkle red wine vinegar on the peeled beets while they are still warm, helping the beets absorb the vinegar.

HOW TO PREP GARLIC FOR COOKING

HOW TO CHOP AND MINCE GARLIC

·         NECESSARY TOOLS·    

·         Cutting Board

·         Knife

·         1 whole head garlic

Select a whole bulb of fresh garlic whose cloves are held tightly together and are not discolored.

Separate the cloves quickly by placing the garlic bulb root-side down on a cutting board and pressing down on it firmly with the heel of your hand until it separates. 

To peel the cloves, arrange them on the cutting board and whack or press them firmly with a heavy object, like the flat side of a chef's knife, a kitchen mallet, or small pan.

Cut away the woody end of the garlic clove where it was attached to the bulb.

Discard the skins and clean the cutting board before mincing.

First chop the garlic roughly.  Use the same theory as with an onion.  Make a series of horizontal cuts on the clove(separating it into thin slices), then a series of vertical cuts(separating it into thin sticks).  Then dice the sticks.

Mince the chopped garlic by chopping it with a rocking motion:  Keep the tip of the knife on the cutting board and move the handle up and down.

Stop every few stroked and use the blade of the knife to draw the garlic pieces back into a neat pile before continuing.  Scrape off the garlic that has stuck to the side of the knife blade too.   

HOW TO CHOOSE GARLIC

GARLIC

Garlic, a member of the onion family, has been cultivated for thousands of years and is widely used for both its culinary and medicinal attributes. As Americans have become more accustomed to garlic flavor and knowledgeable about the many health benefits of eating garlic, popularity of this crop has increased.

Most garlic in the U.S. is grown in the mild climate of northern California. Varieties adapted to mild climates and then grown in cold climates often do not perform well and usually develop a very "hot" flavor. Garlic is an adaptable species, however, and over thousands of years, varieties have been selected that grow well in cold climates, often with better garlic flavor than the varieties grown in mild climates.

Garlic is available year round, but is freshest between March and August. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.

Selecting Garlic

When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.

Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.

When preparing garlic for cooking, remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness.

Garlic Measurements

1 head or bulb of garlic = (about) 10 to 15 cloves.

1 small garlic clove = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/4 teaspoon garlic juice = 1/2 teaspoon garlic salt

1 medium garlic clove = 1 teaspoon minced garlic = 1/4 teaspoon garlic powder

1 large garlic clove = 2 teaspoons minced garlic = 1/2 teaspoon garlic powder

1 extra-large garlic clove = 1 tablespoon minced garlic 

Storing Garlic

Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.

Cooking With Garlic

Be careful not to overcook or brown garlic when sauteing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot.   When sauteing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.

Sauteing Garlic - Sauteing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sauteed in oil or butter but be careful is using butter because is will burn much faster than oil.

1. Select a pan or skillet with a heavy bottom that will provide for even heating. 
2. Heat the oil or butter over medium heat and then add the garlic.  
3. The garlic should be stirred often to prevent burning.
4. If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic.
   

CHEESY POTATOES WITHOUT CANNED SOUP

                              CHEESY POTATOES

INGREDIENTS

4 to 6 medium potatoes
flour
salt
pepper
cheese (any kind you like, or have on hand)
milk

DIRECTIONS

Preheat oven to 350°F.

Grease a casserole dish.

 

Wash and peel potatoes if desired. Slice potatoes about a 10th of an inch. If cut too thick, the potatoes won't cook. Lay one layer of the sliced potatoes in the casserole dish. Lightly sprinkle the layer of potatoes with flour and then sprinkle with salt and pepper.

 

Sprinkle with a light layer of grated cheese. Repeat with another layer of sliced potatoes, flour, salt, pepper and cheese. Repeat this process until the casserole dish is 1/2 inch from top.

 

On the last layer only use salt, pepper, and cheese. Pour enough milk into casserole dish so that 1 inch of milk will cover bottom of dish. Cover and cook for 45 minutes to an hour or until the potatoes are fully cooked.

 

For fun, you can dice ham or cooked bacon or even add veggies in between the layers of potatoes. Broccoli is the best.

 

 

QUICK AND EASY FISH

ROASTED COD & MUSHROOMS

Ingredients

·       2 pounds shiitake mushrooms, stems removed, halved if large

·       4 tablespoons olive oil

·       4 sprigs fresh rosemary Coarse salt and ground pepper

·       4 Pacific cod or halibut fillets (6 to 8 ounces each, or any other white thick flaky fish)

·       1 tablespoon fresh lemon juice

·       1 tablespoon Dijon mustard

·       2 tablespoons finely chopped parsley

Directions

Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.

Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.

Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

A HEALTHY TACO

CRACKLING FISH TACOS WITH TARTAR SAUCE

TARTAR SAUCE

INGREDIENTS

2 CLOVES GARLIC FINELY CHOPPED

¾ CUP MAYONNAISE

1 SCALLION, WHITE AND LIGHT GREEN PARTS ONLY, FINELY CHOPPED

1 TABLESPOON FRESH LIME JUICE

SALT

PEPPER

TACOS

2 POUNDS SKINLESS RED SNAPPER FILLETS (OR OTHER FIRM, FLAKY WHITE FISH)

2 TABLESPOONS WORCESTERSHIRE SAUCE

4 CLOVES OF GARLIC MINCED

1 TEASPOON SALT

½ TEASPOON FRESHLY GROUND PEPPER

1 CUP ALL PURPOSE FLOUR

3 CUPS VEGETABLE OIL FOR FRYING

8 8-INCH FLOUR TORTILLAS

1 CUCUMBER, PEELED, QUARTERED LENGTHWISE, SEEDED AND SLICED INTO ½ INCH PIECES

2 CUPS ARUGULA LEAVES

1 CUP OF FRESH CILANTRO

ZEST OF 2 ORANGES

LIME WEDGES FOR SERVICE

DIRECTIONS

COMBINE ALL THE TARTAR SAUCE INGREDIENTS IN A SMALL BOWL, USING SALT TO TASTE, COVER AND REFRIGERATE UNTIL READY TO USE.

RINSE THE FISH UNDER COLD WATER AND PAT DRY WITH PAPER TOWELS.  CUT INTO 1-INCH PIECES AND PUT IN A BOWL WITH THE WORCESTERSHIRE SAUCE, GARLIC, SALT AND PEPPER.  TURN THE FISH TO COAT.  COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 20 MINUTES OR P TO 4 HOURS.

PLACE THE FLOUR IN A SHALLOW DISH AND TOSS THE FISH PIECES IN IT, A FEW AT A TIME, UNTIL EVENLY COATED.  HEAT THE OIL IN A LARGE POT OVER MEDIUM HIGH HEAT.  (TO SEE IF IT IS HOT ENOUGH, PLACE A SMALL PIECE OF BREAD IN THE OIL, IT SHOULD SIZZLE IMMEDIATELY.  CAREFULLY ADD A FEW PIECES OF FISH AT A TIME, SHAKING OFF EXCESS FLOUR BEFORE PLACING THEM IN THE OIL.  FRY UNTIL GOLDEN BROWN, 4 TO 6 MINUTE, TRANSFER TO A PAPER TOWEL LINED PLATE.

MEANWHILE HEAT A MEDIUM SKILLET OVER MEDIUM HIGH HEAT.  ADD A TORTILLA AND WARM FOR 1- TO 20 SECONDS ON EACH SIDE.  PLACE ON A PLATE AND COVER WITH A KITCHEN TOWEL; REPEAT WITH THE REMAINING TORTILLAS.

SPREAD A DOLLOP OF THE TARTAR SAUCE ON A WARMED TORTILLA.  ADD A FEW PIECES OF CUCUMBER AND TOP WITH 3 OR 4 PIECES OF FISH, A FEW ARUGULA AND CILANTRO LEAVES AND A LITTLE ORANGE ZEST.  SERVE WITH LIME WEDGES AND MORE TARTAR SAUCE.

HOW TO CHOOSE A BUTTERNUT SQUASH



To choose a butternut squash is fairly simple, it is so self-reliant that it doesn't even need to be refrigerated, and can be stored in a cool dark place for several weeks.

First, pick it up. It should be heavy for its size. Look it over and make sure its skin is firm and free of bruises. Check for brown frostbite scars, which can affect the squash's texture and longevity, and punctures or cuts, which can let bacteria in and cause mold.

The outside of the squash should be smooth and clear, and you do not have to worry about the squash's freshness when choosing it, butternut's do not go bad they keep for several weeks. Follow these simple guidelines and you will always have a fantastic butternut squash.

SOMETHING DIFFERENT

ZUCCHINI PASTA

Ingredients

·       8 ounces cherry tomatoes, sliced

·       1 clove garlic, thinly sliced

·       1/4 cup chopped raw walnuts

·       2 tablespoons torn fresh basil, plus leaves for garnish

·       2 tablespoons extra-virgin olive oil, plus more for drizzling

·       salt

·       1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips (it is best to us a vegetable peeler, to get thin strips of zucchini)

Directions

In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.

A FALL TREAT

• CARROT & ZUCCHINI MUFFINS

INGREDIENTS

Vegetable-oil cooking spray

• 3/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup (3 ounces) pecans, toasted and finely chopped
• 1/4 cup toasted wheat germ
• 1/3 cup packed dark-brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
• 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
• 1/2 cup plain low-fat yogurt
• 2 large eggs, separated
• 2 tablespoons unsulfured molasses
• 1 teaspoon finely grated orange zest

Directions

1. Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
2. Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
3. Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)