Dill Sauce

A wonderfully easy sauce when fresh dill is available. It uses coarsely chopped dill to flavor the broth, and then finely chopped dill at the end of the recipe.

1 1/2 Tbl olive oil 1 1/2 Tbl flour		Heat olive oil in sauce pan. Add flour, whisk, and cook ~ 1 minute.
1 c chicken stock 1 c chopped dill		Add chicken stock and bring to a boil, stirring continually. Add coarsely chopped dill and cook 3 minutes more. Pour broth through strainer into a bowl. (Discard cooked dill)
2 tsp lemon juice 1/4 tsp cayenne 2 Tbl finely chopped dill white pepper to taste		Stir into the dill-flavored broth.

We use this with fish, chicken, broccoli, spinach, ...
.

Connie Clark

London Broil

I've been enjoying this recipe from my mom for over 50 years.
It is incredibly easy and good.

olive oil lemons garlic black pepper		Find a glass or ceramic low pan/bowl that is approximately the same size as your meat. Add some olive oil, lemon juice (bottled is okay if you don't have fresh), several cloves minced garlic and lots of freshly ground black pepper and mix together with a table fork.
'london broil' **		Add the meat, turn it over, and use the fork to repeatedly poke it to get the marinade into the meat. Turn the meat over and repeat. Periodically repeat the process, turning the meat, and poking with the fork. You should turn the meat 3 times each cycle, so the side of the meat that was down is now up. We've marinated as short as an hour, and as long as 4-6 hours.
Grilling		Preheat the grill. Grilling time depends on the thickness of the meat, For 1 1/2" I grill 7 minutes on first side, then 7 minutes on second side (for medium rare). To serve, slice diagonally across the grain.

** top round or .... (Grocery stores usually mark it as London Broil). The meat usually comes in a fairly large piece and is usually ~ 1 1/2 inches thick but can be thicker or thinner. We cut the meat in half and freeze. The recipe works well with frozen meat - just let it thaw overnight in the fridge.

Connie Clark

Oven Roasted Root Vegetables

This is beautifully colored and delicious, with just the flavors of the vegetables coming through. It is wonderful served right out of the oven, but also is equally fine served at room temperature.

		Oil a large lasagna or roasting pans**, and put in oven. Turn oven to 425.
Butternut squash Carrots Red Onion White/Yellow Onion Shallot		Peel butternut squash - and cut into chunks. (approximately 1.5 inches) Peel carrots and cut into similar size chunks. Peel shallots but leave whole, unless they are very large. For the onions, I peel but try to leave on the root end (to hold the wedges together). Cut into vertical wedges - eighths or quarters depending on the size of the onion. Note: you can also use sweet potatoes, or white or red potatoes ( fingerlings are wonderful!). I sometimes add mushroom caps or garlic cloves after the first 20 minutes.
Extra virgin olive oil Black pepper		Toss all vegetables into large bowl with some extra-virgin oil and freshly ground black pepper, and mix to distribute the oil. Transfer the vegetables to the preheated pan/s. Bake for 20 minutes. Then shake the pan to move the vegetables around, or use a spatula to turn them over. From now on, you need to bake for another ten minutes, then check if the vegetables are done. Depending on the size of the chunks, some may cook much faster than others - just remove them to a side dish to keep them from overcooking. Just keep repeating the every 10 minutes check until all the vegetables are nicely browned and cooked. You will learn after a while how long things take -- I haven't made this since last winter and have forgotten already! Other recipes say it may take as much as 50-60 minutes total; but I must make smaller chunks because I thinks it's usually in the 30-40 minute range.

** A cookie-sheet with sides also works, but you have to be more careful when shaking. You do not want the vegetables jammed together, so based on how many vegetables you are making, you may need to use a second pan (I almost always do)

Connie Clark

Convenience Stovetop Casserole

This is for those nights when nothing has been planned, but you are still looking for some comfort food.

Serves 2+

olive oil onions garlic		Cut one large onion in half, then into wedges, and saute in olive oil. Add one or two cloves garlic (minced), and saute some more.
meat		We often use 1-2 chicken-based sausage (from Trader Joe's or your local grocer) - the basil-based ones are very nice, the chipotle-based ones will add a LOT of flavor. (If the sausage is frozen - first zap them in the microwave.) OR you can use whatever leftover meat is in your fridge, Add the meat, cut into bite-size pieces to the onions and cook some more.
whatever   extra		leftover chicken broth mushrooms (cook with the meat) olives artichokes sun-dried tomatoes broccoli (for color) - throw into the pasta for the last 4-5 minutes of cooking.
pasta		Meanwhile, cook up your favorite pasta - I like penne rigate as it still has a nice 'bite' after cooking, and cook till a little underdone. When the pasta is nearly done, drain, and add to the onion/meat mixture. Add 'whatever' other ingredients you want, and stir till everything is warmed up, and the flavors blend.
black pepper parmesan (peas)		Add freshly grated black pepper, and shredded or grated parmesan and stir till melted. I like to also add frozen green petite peas** for color. Wonderful with a nice green salad and a drinkable red wine.

** if you end up making more than you can eat this evening, only add the peas to this evenings portion, as they turn an ugly green the next day!

Connie Clark

Mo's Mother's Salsa

This came to me from my sister Ann, from her friend Mo.

1 pickled jalapeno 3 scallions 3 cloves garlic 1 Tbl oregano 2 Tbl cilantro 1 tsp cumin salt,pepper		Combine these until blended in food processor.
1 can tomatoes		Drain tomatoes, add to food processor and pulse until desired texture.

Connie Clark

Balsamic Strawberries

I avoided making this for many years, though it is in several of my favorite cookbooks. Finally tried it in 2008 - and it is wonderful !!

1 quart strawberries 1/4 c sugar		Wash, hull, and slice the strawberries. Add in sugar, and let sit for 10 minutes.
1 Tbl balsamic vinegar		Sprinkle berries with the balsamic vinegar. Taste and add more sugar or vinegar as necessary.
black pepper		Sprinkle freshly ground black pepper (~ 1/8 tsp) over the berries.

Connie Clark

Green Salad for Two

I like my salads more bitter than Neal does, so I make our salads individually in two large cereal bowls, and just adjust the proportions of who gets what. For more people just throw everything into a big bowl !

green		Start with a mix of greens to taste. Here are our staples: Mild - red or green leaf lettuce, romaine Medium - spinach*, napa cabbage Bitter - arrugula and of course, fresh Whidbey greens, whenever you can get them !!
crunchy		Add a mix of several of these selections (the starred ones are my standbys) *jicama - cut in half vertically. Then place half-jicama flat side down and cut 2-3 slices. You can then peel the slices all together, and either julienne them, or cut in small dice. *zucchini - cut 1 inch plus chunk, put flat side down and julienne. *broccoli slaw - wonderful convenience food - just pour some into the salad. celery carrots cucumber
spicy		red onion - thinly sliced, or scallions. radishes - cut top and bottom off radish, then julienne vertically. Alternately - just cut in round slices, or cut in half vertically, and then cut into half-moon slices.
juicy		I choose one from: granny smith apples - 1 quarter - cut into small pieces. d'anjou pears - 1 quarter - cut into small pieces. clementine sections - each cut in half or thirds. grape tomatoes - cut in half or quarters fresh blueberries
nice to have		red bell pepper - thinly sliced
toppings		Add one or more from: soy nuts sesame seeds shredded parmesan
black pepper salad dressing		Always top with freshly ground black pepper. Then add your salad dressing of choice. Serve ***

*** We just move the cereal bowls to the table, and dump them onto our dinner plates when there is room for the salad.

** I find the 'normal' size Fresh Express spinach is nearly as good as the baby spinach and much less pricy!

Connie Clark

Carrot Cake

Easy and delicious without being too sweet.

		Preheat oven to 325, Grease a 13x9 baking pan.
3/4 c sugar 1 cup grated carrot 1 cup currants 1 tsp cinnamon 1 tsp grated nutmeg** 1 tsp ground cloves 1 1/2 cups water 3 Tbl margarine		Combine in small sauce pan. Bring to boil. Reduce heat and simmer 5 minutes. Pour into mixing bowl and cool to lukewarm.
2 cups flour 2 tsp baking soda 1/4 tsp salt		Mix together, then add to cooled raisin/carrot mixture. Mix well.
1 c chopped walnuts		Stir in. Batter will be quite stiff. Transfer batter to greased 13x9 pan. Bake for 1 hour at 325, or until tooth pick comes out clean.

** freshly grated nutmeg is best, but can be replaced by purchased ground nutmeg.

Connie Clark

Moroccan Chicken

Serves 4-6

chicken thighs		Cut 1 pound skinless, boneless chicken thighs into 1 inch pieces.
1 Tbsp all-purpose flour 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground cinnamon freshly ground black pepper		In bowl, coat chicken pieces with flour/spice mixture.
2 medium onions 3 cloves garlic 1 Tbsp olive oil		Cut onions into wedges, and cook with minced garlic in large saute-pan (or in dutch oven) ~5 minutes or until tender; remove to side dish. Add chicken pieces to pan (do in two batches) Cook quickly until lightly browned, stirring frequently. Return all chicken and onions to pan.
2 14-oz cans diced tomatoes 1 15-oz can chick peas 1/3 cup black olives 1.5 c water 1/2 c currants		Add tomatoes (and their liquid) to pan. Drain chick peas, rinse, and add to pan. Cut pitted black olives into pieces and add to pan. Add water, and currants. Bring to boiling, reduce heat. Simmer, covered ~10 minutes, stirring occasionally.
(cilantro)		Serve in soup bowls, with couscous or kashi or rice. Top w/ snipped fresh cilantro as desired.

I cut this out from a reader's recipe many years ago in BH&G, and it has been a family staple since. It is excellent as leftovers, and can be frozen. You can now find an online copy of the recipe.

Connie Clark

Chipotle Black Bean Chili

5 Servings.

Use a large skillet or dutch oven that will be big enough to hold all of the eventual ingredients.

olive oil onion garlic		Saute 1 large onion, cut into small chunks. Add 6 cloves minced garlic and saute a few more minutes. Remove from pan and set aside.
meat 3 T chili powder		Meat: I usually use uncooked lamb or chicken thighs, cut into small pieces. Leftover meat works well too. Add as little or as much as you want - I usually use somewhat less than the amount of onion. Add a little more oil, the meat, and chili powder and saute till meat is browned and chili powder is well distributed. Add the onions/garlic back in.
chipotle chile**    in adobo sauce		Remove 1 chile and a bit of sauce from the jar. I cut the chile in half lengthwise, and return half to the jar. Scrape off the ribs and seeds and discard. Chop the chile together with the sauce, and add to the skillet.
2 cans diced tomato 2 cans black beans black pepper		Add 2 (~ 15 oz) cans of diced tomatoes (with liquid) to pan. Drain 2 (~15 oz) cans of black beans, rinse well, and add to pan. Add ~ 1/2 teaspoon freshly ground black pepper (I never measure) Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes to meld the flavors.
(cilantro)		Can be served in bowls or on plates, garnished with cilantro as desired.

Best made a day ahead. It also freezes very well, though seems to get spicier with age. I often increase the recipe - using 3 cans of beans and tomatoes, and increasing the other ingredients accordingly.

** Chipotle chiles in adobo sauce come in small cans and can be found in the Mexican section of some grocery stores. When you first open the can, transfer the contents to a glass jar (I usually remove the can label and tape it on the jar)

Adapted from a vegetarian version from Cooking Light - 1995.

Connie Clark

Fruit Salsa

Fruit salsa adds a bright color and flavor to your dinner plate, especially with salmon or chicken or lamb.

fruit		I usually use 1 mango, cut into quite small chunks. But papaya is excellent, as is cantaloupe or honeydew, or clementines, or orange and grapefruit, or fresh peaches.
lime		Put the cut up fruit in a medium bowl and add juice from one-half lime.
onions		Use a shallot, or red onion, or scallions, or mild onion, or a mix of them. Chop them very fine and add to fruit.
jalapeno		Remove seeds and ribs from a jalapeno (half if it is large), chop finely and add to fruit. (I just use jarred pickled jalapenos, so they are always available)
cilantro (mint) black pepper		Sliver 6-8 cilantro leaves and add to fruit. I sometimes add fresh mint leaves if I have them.. Add freshly ground black pepper. Taste and add more lime juice as needed ** Best to make at least an hour ahead, to let the flavors meld. It is still good served the next day, but gets too mushy after that.

** If the fruit is very soft, or the mixture just tastes bland, I add julienned zucchini or radishes to give it some texture and bite, or some extra virgin olive oil to give it some richness. Sometimes I will add some ground coriander and cumin.

Historical note: I had never made a fruit salsa until about ten years ago, when this very simple recipe caught my eye and I've been experimenting ever since !

• 1/4 c snipped basil or mint
• 1/4 c finely chopped red onion
• 1 tsp grated lemon or orange peel
• 2 oranges sectioned/chopped
  .. or 11 oz can mandarin oranges, drained
• 1 Tbl olive oil
• a bit of rice wine vinegar

Connie Clark

Hummus

Nice as an appetizer served with chips, or with sliced jicama and zucchini and radishes. Also very good on sandwiches.

2 cans chickpeas		Drain 2 (15-16 oz) cans of chickpeas (aka garbanzo beans), reserving some liquid; Rinse the chickpeas well to remove any extra salt. Add to food processor.
1/2 c olive oil 1/2 c tahini 1/2 c lemon juice 6 large cloves garlic 1 tsp smoked paprika 1/2 tsp ground coriander 1/2 tsp ground cumin black pepper		Add olive oil, tahini, and lemon juice into food processor**. Add 6 large minced garlic cloves, then spices, and freshly ground black pepper. Process until desired consistency. Stop periodically and use a spatula to move any ingredients from the sides of the processor back into the middle. If the consistency is too thick, add some reserved liquid, a little at a time. FYI: I use extra virgin olive oil I use the tahini that comes in a can - it's easier to get the last bit out. It helps to let the tahini warm up a bit, so you can mix the liquid and solid parts. I use bottled lemon juice most of the time, though fresh is very nice. If you don't have smoked paprika, regular is fine.

** I have also made this by hand, using a potato masher, but it is a LOT chunkier.

*** This is actually a double recipe - as it's the same work to clean the food processor. It keeps very well - a few weeks at least - I usually put it into two containers.

Connie Clark