You Can't Go Home Again

There's a saying, "You can't go home again."  This was brought "home" to me (no pun intended) a few years ago when we were traveling to Canada for the birth of our first grandchild.  On the way, we traveled through my parents' hometown and my birthplace.  As we were traveling, I reminised aloud with my wife and son about the summers I had spent there as a child.  My brothers and I would spend one month every summer with my grandparents as I was growing up.  I remembered the trips to our great-grandparents a little over a block from my grandparents to pick blackberries or swing in the glidder that my great-grandfather had built.  I recalled the fascination of watching my great-grandmother taking a spool of thread or crochet yarn and creating everything from bookmarks to tablecloths or bedspreads.  I invisioned the quilt frame that hung suspended from the ceiling.

The walks to the Bramble Park, just five blocks away and lazy afternoons sitting on the porch visiting with my grandparents.  A multitude of memories flew through my mind as we approached to neighborhood I remembered in my youth.  Unfortunately, nothing was the same.  We drove passed my grandparents' home and were a block away before we realized it.  When we came back by, I noticed everything that was different.  The large oak tree in the backyard where I watched my grandfather feed squirrels was gone, as was one of the oaks in the front.  The house was barely visible from the road, although it was only twenty-five feet away.  As we drove through the neighborhood, we noticed other things that had changed.  The "hickory nut tree" across the street in the yard where my family experienced a tornado jump over the house was gone.  Gone also were the crepe-myrtles  in my great-grandparents yard.  Nothing was the same.  We couldn't go home again.

The only thing that didn't change were our memories.  Fortunately, many of those memories centered around the home and particularly the table.  The meals we shared with loved ones.  These meals and recipes bring back the memories of a life time, and for the moments that we taste them again, they allow us to relive the joy and peace that those moments recall.

The purpose of this blog was and is to bring back those memories - not just to me but to you.  Perhaps you have a favorite memory tied up in a recipe or meal that you would be willing to share.  If so, email me at: captiveinthekitchen@gmail.com.

I hope to hear from some of you soon.

Apple Crumble

Here's another quick and easy desert.

Ingredients:

1/2 cup sifted flour
3/4 cup non-fat dry milk
1/3 cup butter or margarine (I prefer butter)
3 tables sugar
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp cinnamon
3 cups sliced apples (about 4 large apples)
(optional: 1/4 cup sugar is apples are tart)

Mix flour, non-fat dry milk, sugar, nutmeg, salt and cinnamon.
Cut in butter with pastry blender or 2 knives until mixture is crumbly.
Arrange apples in shallow well-greased baking dish. (If apples are tart, sprinkle with 1/4 cup sugar)
Sprinkle apples with flour mixture.
Cover and bake in moderate oven (350 degrees) about 25 minutes, or until apples are tender.
Remove cover and bake 10 minutes longer or until crumbs are brown.

Peanut Patties

A candy that appeared regularly in my wife's home was her mother's homemade peanut patties.  They usually were found at Christmas time, and were considered a part of the season.  I hope yo enjoy this confection as much as we have over the years.

Instructions:


3 cups sugar
1 cup water
1 cup white syrup
Combine in saucepan and bring to boil over medium flame.
Add:
1 lb (3 1/4 cups) raw Spanish Peanuts
6 drops red food coloring (Don't use green food coloring.  My mother-in-law made a batch at Christmas a number of years ago.  She thought it would be festive.  They were pretty and green before they set, but afterward the green turned more grey.  It didn't affect the flavor but no one ate them.)
Cook until a small amount forms a hard ball in small amount of water (250 degrees on candy thermometer)
Remove from burner.
Add:
1/4 cup margarine
pinch salt
Beat until mixture begins to thicken.  As my mother-in-law puts it, "Stir until your arm falls off."
When it begins to pull away from the pan,  pour onto greased baking sheet or metal pie pans.
If you're too slow you end up with a giant patty in the pan.
Cool.

Cut or break candy into pieces.

Hamburger Casserole

I started cooking during the summer following my thirteenth birthday.  My mother had had back surgery with spinal fusion and was not allowed to be out of bed standing for any length of time for nine weeks that summer.  Being the oldest of three children - no girls - it was "learn to cook or starve."  I learned to cook and for several weeks that summer my family had to suffer as I stumbled in my first attempts at cooking.

I think I discovered 100 ways to cook hamburger during the summer.  This was the first dish I learned after hamburger patties.  My mom taught me by giving directions from her bed.  It's a great main dish that you can throw together in about fifteen minutes.  I loved it a child and my kids love it as well.  The added benefit of this recipe is it actually tastes better the second day.

Ingredients:

1 1/2 to 2 lbs ground meat - Brown and drain

3 Potatoes - pealed and sliced thin

2 Onions - sliced thin

2 cans (with water) or 1 lbs frozen - whole kernal corn (If you use frozen corn add 1/2 cup water)

Ketchup

In casserole dish, layer 1/3 meat, 1/2 onions, 1/2 corn and 1/2 potatoes.  Repeat.

Finish with meat.  Top with half bottle of ketchup.

Cover with aluminum foil and bake until potatoes are tender - about 45 minutes.

Remove aluminum foil last fifteen minutes.

Serve with salad or green vegetable.

Aunt Betty Jo's Ice Box Cookies - From Momma's Recipe Box

In our family, we would occasionally eat cake and more often eat pie, but we frequently had cookies and this was one of our favorites.  My mom got this recipe from her sister, over fifty years ago and it's been on our table for holidays and for snacks ever since.  I recently had a friend of our youngest son say, "These are great and I don't normally like cookies."  Coming from a teenage, that's a real compliment.  

1 1/2 cup shortening

1 cup brown sugar

1/3 cup white sugar

3 eggs

t 1/2 tsp vanilla

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

4 cups flour

1/4 cup finely chopped nuts

Cream shortening and sugar.

Add eggs one at a time and cream

Add vanilla, soda, salt and cinnamon

Cream mixture until fluffy

Add flour a little at a time until completely incorporated

Turn out onto waxed paper.   Roll into rolls and refrigerate at least one hour or over night.

Slice into 1/2 inch sliced.  Place on cookie sheet and bake at 350 degrees for 10 minutes.  The recipe makes about 4 - 5 dozen.

Smothered Pork Chops

Here's a quick and easy meal with three ingredients: Pork chops, canned green beans and potatoes.

4-6 pork chops

2 cans green beans - do not drain

2 - 3 medium to large white potatoes peeled and cut into chucks                                              or  5 - 8 small red potatoes (Peels on and whole or cut in half.)

Salt, pepper and lightly flour the pork chops.

Brown pork chops on both sides in deep frying pan with a lid.

When pork chops are browned, top with green beans with the juice and potatoes.

Cover with lid and cool over low heat until potatoes are tender.

You can't over cook this dish.  In fact, the longer it cooks the more tender the pork chops.

Yankee Tacos

One of the reasons for this blog is to give suggestions for quick and easy dishes.  Hot-dogs sound okay but you want something a little different.

Not really a taco in the true sense of the word, this is a variation my mom found years ago.  It's quick and the three of us boy loved these and they made a great fast snack when friends came over.  It's really a chili-cheese dog on a taco shell, and simple enough to make that the kids can help and feel like they are BIG helpers.

Simply line toasted taco shells with one slice of jalapeno cheese (or regular American cheese for those who don't like spice.)  Fill with a cooked hot-dog wiener and chili.  Top with minced onion and enjoy.

Supper on a Bread Slice

Faced with feeding three growing teenage boys and a husband, my mom had to be creative.  She had to find ways to stretch a tight budget and still see us walk away with full stomachs.  I don't know where this recipe came from originally, but appeared regularly on the our table.  After I married, I forgot about it until the day when we were tight financially and still needed to feed three children of our own.  It's a good way to make 1 1/2 lbs of ground meat stretch.  The only other thing that's needed is a salad.   Today there are only three of us at home, but it's still a favorite.  It freezes well and can easily make two meals.  Just don't reheat in the microwave.  The bread gets chewy.


INGREDIENTS:

2/3 cup (small can) undiluted evaporated milk

1 1/2 lbs ground meat (beef, veal or turkey)

1/2 cup cracker meal

1 egg

1/2 cup chopped onions

1 tbsp mustard

1/8 tsp pepper

1 1/2 tsp salt

2 cups (16 oz) grated American cheese Optional - substitute 1/2 cup mild cheddar for 1/2 cup American

1 loaf of French Bread - unsliced

Heavy Aluminum Foil

Preheat oven to 350 degrees

Combine ingredients.

Cut loaf of French bread in half lengthwise

Spread meat mixture evenly over top surface of bread.

Wrap foil around crust side of each half of bread - leaving top uncovered.

Place on cookie sheet and bake for 30 - 35 minutes

Granish with strips of cheese and bake an additional 5 minutes or until cheese is melted.

Oriental Spices

Yesterday I looked at the basic spices needed for general cooking, but if you're like me you like to cook something different occasionally.  One of my favorite styles of international cooking is Chinese.  If you want to get that Chinese flavor there are certain spices and condiments you need to keep at all times.

One condiment that is almost mandatory is soy sauce.  Granted there is a great deal of oriental cooking that doesn't require it, but it is essential for a well-rounded pantry.  Another necessity is sesame oil.  This might sound odd but true.  Sesame adds a subtle oriental twist to any oriental dish that is obvious if missing.

There are other items that I keep on hand.

1. Ginger - There is nothing that compares to the taste of fresh ginger.  The spicy and aromatic pungency of that root enhances any oriental dish from savories to sweets.  Crystallized ginger candy makes a great breath freshener and helps with a sore throat.  Ginger that is crushed and boiled works wonders when served with honey.

2. Garlic - When mixed with minced ginger, garlic serves as the beginning of many stir-fries and other dishes.

3. Dry mustard - Mixed with a small amount of water and sesame oil, dry mustard makes a great condiment.

4. Star Anise - Oriental licorice - This is added to soups and broths to give a subtle hint that pleasant lifts the heaviest sauces to a new level.

5. White pepper - This is a little spicier than it's black cousin, and is vital for some hot and sour recipes.

6. Chinese Five-Spice - A blend of black pepper, fennel, cinnamon, cloves and star anise.

7. Fish sauce - Fish sauce is a straw colored liquid that is a fermentation of fish in sea salt.  It is often used as a substitute for salt.

Although this is not an exhaustive list, many Oriental dishes can be added to your repertoire of dishes.

Coffee Can Pumpkin Cake

One of my fondest memories in college centered around the post office on campus and the occasional box from home.  I never knew what to expect.  One time it might be clothes for the winter that I had left home while on vacation.  On a couple of occasions, it was a book for a class that I had taken home for a project.  What I loved to see most was four to eight coffee cans.  This might seem odd to some but this was one box I made sure I took to the dorm in secrecy.  If not, it lasted fifteen minutes.  Inside those cans was gold from a college student's viewpoint.  I knew that once my roommates and floor-mates heard about them they would be empty.  So, I carefully removed at couple of the cans and hid them in the trunk of the car before taking the box to the room.  Then, in the presence of my roommate and several others who managed to walk by at the time, I carefully opened the box to reveal my prize - Pumpkin Cake.

Over the years, while in college and graduate school, my mom would send those coffee can cakes with regularity.  So much so, that it was eventually impossible to sneak any into the dorm.  The guys practically knew when they were coming.  Frankly, I think they had a spy in the campus post office, although I could never prove it.

Four years ago my mother had a stroke and can't cook any longer.  But I still remember the joy she gave an entire floor of O. C. Bailey dorm at Ouachita Baptist University over forty years ago.  They even showed up when my wife and I were overseas.  Thanks Mom.

Mom's Pumpkin Cake

Ingredients:

3 cups sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon

1 can pumpkin
4 eggs
1 cup oil
1 cup water
1 cup chopped nuts (I prefer walnut or pecans)
1 cup chopped dates (buy whole dates and cut up - cut dates are usually sugared)

Sift together the dry ingredients and stir until mixed.  In a separate bowl mix the pumpkin, eggs, oil and water.  Slowly incorporate the dry ingredients.  Fold in the nuts and dates.

Grease and flour 4 - 1 lb coffee cans.  Fill half full with batter.

Bake 1 hour 20 minutes at 350 degrees on the bottom rack of the oven.

Allow to cool completely and top with the plastic cover from the coffee can.  They can then be shipped to your loved ones, whether in college or wherever.

Enjoy and make memories.

I Just Call It Curry

A number of years ago, my wife, our 20 month old son and I lived in Singapore for ten weeks.  During that time, I developed a taste for curry that we could purchase at a hawker market less than one block away.  Many evenings, my wife of four years and I would walk down to the hawker stands and enjoy a meal of satay or curried lamb or chicken.  I loved it any way I could find it. Unfortunately, I never took the time to learn how it was made while we lived there.  When we returned to the States several years later, after almost four years in the Philippines, I longed again for that taste and experience.  The thing I remembered most was the blend of curried meat and a variety of condiments.

This evening, my son called for the recipe and I was once again transported to 1981 and our time in Singapore.  So, Son.  Here's my version of curry.  Those of you from Asian-Indian heritage, please forgive this Westerner for his doubtless flawed attempt to duplicate the rich culinary heritage of your culture.

My Version of Curried Meat

Brown 1 - 1 1/2 lbs of ground beef, lamb or turkey.

Drain grease and add 1 cup water or chicken broth

Add to taste:

2 - 2 1/2 tbsp. curry powder
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
salt to taste
(optional: coconut milk)

Simmer until water mostly absorbed.  Meat will be basically dry.  Serve over rice with the following condiments.

In separate bowls:

Raisins
Bananas - chopped
Pineapple - chopped
Shredded coconut
Peanuts
Cucumber - chopped
Sweet bell pepper - chopped
Tomato - chopped

When you eat the curry, take a different combination of the condiments with each bits.  You'd be amazed at the variety of flavors.

Quick and Easy Peach Cobbler - From Momma's Recipe Box

My mom had a saying, "When in doubt, open a can of peaches."  She was referring to the occasion when you weren't sure if you had enough, and with three hungry teenage boys plus my dad to feed on a daily basis, there were a number of times when that was the case.

But every once in a while, you want something sweet and don't want to take a lot of time to make it.  Here's a quick solution.  And there are only three ingredients.

Pour a large can of sliced peaches into a casserole dish.  Sprinkle the top with half a box of dry white or yellow cake mix, any brand.  Dot with butter or margarine, and pop into a 325 degree oven about twenty minutes or until the top turns a golden brown.  Allow to cool slightly and serve.

It's great with whipped cream or vanilla ice cream.  But personally, I like it best by itself with a glass of milk and a good book.

Spices

When my daughter began to set up her kitchen after she was married, I got an email or IM everyday about ideas for meals.  I hadn't done the best job teaching her to cook.  Today, I'm glad to say that she's doing well.  Her family hasn't starved or gotten sick from her cooking.  Rather, she's turning into an excellent cook and is learning what to do when she has little in the frig and less in the pantry.

One of the first questions she asked me was about what spices she needed.  She knew the basics: salt and pepper.  But what else did she need, in the way of spices?  And more, what did she need to buy first?  She remembered looking at our pantry and the spice cabinet at her grandmothers' homes and knew she could do a lot with salt and pepper, but wanted a lot more variety.  Since she was born in the Orient and raised in Texas, she loved Chinese, Japanese, Filipino, Tex-Mex and international food, in general, in addition to standard American cooking.

I know that spices are expensive, especially when you are making a first buy to start a spice shelf, so I listed the spices by essential and secondary.  I knew that my list of essentials might be different from others so I compared a number of lists prepared by a variety of cooks.  This is the list I came up with and I believe it is a good cross section.

Basil - A necessary spice if you do any Italian cooking.  Dry works well in sauces but there is nothing like fresh for that added flavor.  Added to tomato soup, it's awesome

Bay leaf - Nothing beats it to add a depth of flavor to soups and stews.  Be sure to take it out before you serve.  ;)

Cayenne Pepper -  A must for Cajun and Indian foods.  Adds a little zing to just about any spicy food.

Chili Powder - This is basically a blend of dried chilies, cumin, coriander and oregano.  Needed for Mexican and Tex-Mex foods

Cinnamon, ground and whole - Use the ground in baking, stews, chilies and curies and the stick is great if you're making a hot punch or Wassail.

Cloves, whole and ground - Great in holiday cooking, but don't use a lot or it will overpower everything.

Cornstarch or Arrowroot - Needed as a thickened for gravy and sauces.

Cumin - Adds a smoky taste and any savory dish.  I love it in Tortilla soup.

Garlic Powder - I use it all the time in practically anything savory.  Makes a great additive if you want to dress-up mashed potatoes.

Ginger, ground - I usually reserve this for baking, but in a pinch, I have used it in place of fresh.  Not the best choice.

Mustard, ground - Adds a kick to any salad dressing.  Mix with water as a dip for egg-rolls, but he prepared for clear sinuses.

Nutmeg - It's best whole that you grate as you need it.  The flavor is better.

Onion Powder - Great in soups and when you want that flavor but don't want the kids to know there are onions in the dish.

Oregano - This spice is a member of the mint family, albeit a distant relative.  It's needed for chili, Italian food, South American and Cajun style cooking.

Whole Black Peppercorns - Get a pepper grinder!  Fresh ground pepper adds another layer of flavor to all savory dishes.  Ground pepper is an "okay" substitute, but only until you can get a good grinder.  If you buy your spices in the whole seed form, get a cheap coffee grinder.  It works just as well.

Red-Pepper Flakes - Great in pastas and stir fries.

Rosemary - With a scent of lemon and pine, this spice is tremendous with poultry.  Fresh is best.

Sage - Many hold this as essential for poultry.

Thyme, dry or fresh - This is a fragrant herb that works well with meat, poultry and vegetables.  I prefer fresh.

Vanilla extract - This is a must for baking.  Always go with real and not imitation.  It also adds a little zing to coffee, if you don't want to spend a fortune for flavored coffee.  I add cinnamon to the coffee grounds, and a little vanilla extract and almond extract to the pot.  Makes a great morning cup of coffee.

Chicken Cheese Enchilada Soup

To be honest, the idea for this soup is not original with me.  I got the idea from Progresso, but I added my own twists.  It can be prepared two different ways – with chicken breasts or, if you're in a hurry, with store bought rotisserie chicken. I have included directions for both.  It’s also a great way to use leftover turkey.  No matter how you make it, you end up with a hardy, substantial soup.  Unless you normally keep avocados, you might need to make a trip to the store, but it is well worth it.

Ingredients:

4 large chicken breasts (bone-in) (You can use thighs if desired but breast works better) or one rotisserie chicken

12 cups chicken broth or 12 cups water and 6 Knorr chicken cubes (Granted chicken broth is better, but seriously, who normally keeps six cans of chicken broth in the pantry.)

1 medium onion (minced)

1 large bell pepper (any color, but red looks better) – (minced)

3-4 stalks celery (minced)

(Hint on mincing the vegetables:  I used the food processor on pulse, but you want them finely chopped and not puréed)

¼ to ½ cup of finely chopped cilantro

1 can Rotel Tomatoes and Green Chilies (regular or hot – depending on hot spicy you want it)

2 tbsp Chili powder

¼ to ½ tsp Cayenne pepper – can leave out or add additional if desire more heat

2 – 3 tbsp Cumin

1 tbsp Garlic Powder

2 avocados

2 large packages cream cheese – room temperature.

2 cups shredded mild cheddar cheese

2 package tortilla chips

Directions:

Boil chicken breasts in broth.  When done allow to cool.  Bone and cut into chunks.  Set aside to be added last.  (If using rotisserie chicken, skin, bone and set aside)

While chicken breasts are cooling, add minced onion, bell pepper, celery and ¼ cup of cilantro to broth, along with can of Rotel.  Add spices to taste.  Spice quantity can vary according to taste. 

Allow cream cheese to come to room temperature.  If you have a microwave, soften cream cheese until you can stir with a spoon.  Loosen the cream cheese with some of the hot broth.  Whisk into soup and add 1 cup of shredded cheddar cheese.  Whisk until smooth.

Add chicken and heat on low to medium heat until chicken is incorporated.  Ten to fifteen minutes.

Serving:

Serve in bowl and top with crushed tortilla chips, a dollop of sour cream, pico de gallo and cheese (can microwave each bowl for thirty second or until cheese on top melts) Finish off with slices of avocado and some chopped cilantro.  You can include a slice of lime to squeeze over the top, if desired.

Pico De Gallo:

Mince tomato, jalapeno, onion and cilantro.  Add salt and pepper to taste.  Finish with juice of one lime,

Easy Chicken and Mushroom Dinner

One of the easiest and quickest meals I have ever prepared is probably something many of you have tried.  It's still a favorite in our home and our youngest son, Ryan, requests it at least once a week.  It has only two ingredients, but other things can be added if you want.

6 Chicken thighs (I prefer these for the flavor and moistness of the meat)
1 large can cream of mushroom soup (un-diluted)  The chicken will add the additional moisture needed.

Optional:

1/2 onion - minced
1 stalk of celery - minced
fresh or canned mushrooms - sliced or diced -  I usually add the mushroom.

You can sprinkle cayenne pepper and smoked paprika on top for a little added flavor.

Place the thighs in a casserole dish and top with the soup.  Cover with aluminum foil and bake at 350 degrees for 45 minutes or until bubbly.  Remove the foil and allow the top to brown.

Serve it over white or brown rice and add a simple salad on the side.  You have a full meal that takes 5 minutes of prep time.  So when you're stressed for time, try this.  It's been a favorite of my family for over 40 years.

That's it.

Help! I'm Being Held Captive in the Kitchen

My wife would say this is a misnomer, and she'd be right.  The fact of the matter is - I LOVE TO COOK.  And have since I was 13.  The flip side of it is that I get tired of seeing cooking shows that are impractical.  Like many viewers, I love to watch the shows but either don't have the time or the budget to prepare most of what is presented.  In some situations, I don't know where to locate half the ingredients.  I thought it would be good to have a blog that talks about what to do when you have "nothing to cook" and have to "cook by ear."

My kids say the only problem with my cooking is "I can never repeat it."  In a sense, this is good.  I don't make the same mistakes twice.  On the other hand, over the years I have made meals that they've raved over  but were lost in the past.

At the same time, I've been able to rescue some of my Mom's and grandmother's recipes lost in a recipe box.  Some of these date back generations, and are great ways to stretch tight budgets.  I hope you get as much enjoyment from these as our family has for over sixty years.