Freeze for later

Today is the last day of November. The end of the hurricane season and the end of sane days for sure. Christmas shopping starts in earnest now. I think it's cool to have some dinners made and frozen for those nights when cooking is just too much. At my house, that's a lot of them.

This veggie lasagna from the geniuses at Everyday Food fits the bill well. Though the preparation may look time-consuming, it'll only take about 30 minutes to put together.

Make sure, though, that you take the lasagna out of the freezer and move it to the fridge the night before you want to eat it. Cooking it frozen will take forever. Ask the designated cooker to pop it in the oven while you're out spending your last dime. All will be forgive with a bite of this!

Vegetable Enchiladas
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through stop 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Serves 8.

Source: Everday Food, December 2007

Pretty boy, pretty recipe

Remember Rocco DiSpirito? The chef who sort of flamed out on the reality show "The Restaurant?" He has the looks to make it on TV but something was amiss there. Oh yeah, he acted like a jerk. Not long after the show was canceled, he was fired as head chef of New York's Union Pacific.

He's trying to reclaim his reputation with a new cookbook and recent guest judging spot on "Top Chef." He's also scheduled to be on "Ellen" today. Despite the bumps in the road, his recipes always seems pretty good, this one included. If you can't find olive spread for this recipe, use chopped olives.

Shrimp Parmigiano with White Beans and Olives
Two 15-ounce cans cannellini beans
2 cups marinara sauce
1/2 cup olive bruschetta topping or other olive condiment (such as tapenade)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds medium shrimp, peeled, veins and tails removed
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
Preheat the broiler to high.

In a large saute pan over medium-high heat, combine the beans, marinara and olive topping. Season with salt and pepper.

While the beans heat, brush a foil-lined broiler pan with the oil. Arrange the shrimp on the foil and season lightly with salt and pepper. Sprinkle the shrimp evenly with the cheese.

Place the shrimp under the broiler for 3 to 5 minutes. The cheese should bubble and turn golden brown.

Divide the beans among four large bowls and set the shrimp over them. Sprinkle with parsley and serve.

Servings: 4

Source:  Rocco DiSpirito's "Rocco's Real Life Recipes," Meredith Books, 2007, $19.95.

Rotisserie Chicken Wednesday

Slimfast, Day 3: Now I'm dreaming of good food I prepared nearly 20 years ago.

Long ago and faraway, I made Mexican Pozole for a New Year's Eve dinner. The hominy and pork soup is a traditional good luck food to eat at the beginning of the year. It's easily adapted to rotisserie chicken, as this recipe from the blog www.yummr.com, shows. I set out bowls of garnishes such as lime wedges, strips of fried corn tortillas, cilantro and sour cream. It's really delicious and quick to put together, especially with the store-bought chicken.

Look for hominy in the grocery store aisle that stocks Mexican and Hispanic foods. Hominy are the dried corn kernels that are ground into grits. When you buy them whole in the can they are white and fluffy.

The midnight pozole feast was the last New Year's Eve party I had. As I recall, everyone had to spend the night. I'm guessing it was the margaritas.

Mexican Pozole Soup
1 small rotisserie chicken, shredded by hand
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 14 oz. can of ("petite cut" aka small) diced tomatoes
1 hot pepper, chopped
1 teaspoon chili powder
1/2  teaspoon ground cumin
1/2  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/4  teaspoon freshly ground pepper
2 14.5 oz. cans of low-sodium chicken broth
1 14.5 oz. can of hominy, drained
1/2 cup fresh cilantro, snipped
1/2 lime

In large saucepan with oil, saute onion and garlic until onion is tender, about 5 minutes.

Add chicken pieces, tomatoes, pepper, seasonings and broth. Stir until combined. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Add the drained can of hominy and cilantro and simmer an additional 30 minutes. Remove from heat, squeeze in lime juice and stir.

Source: www.yummr.com

News flash ... Emeril Live cancelled

"Emeril is 8 p.m.," Bob Tuschman, vice president of Food Network programming told me in September 2006. He was singing the praises of the BAM! man for a story I was writing on new programming. Emeril's live-on-tape show was one of the few constants in a changing programming schedule.

Just a few months ago I noticed Emeril was no longer 8 p.m. He was 7 p.m. and Alton Brown was 8 p.m. A sign of things to come?

Well, yes. Today the Food Network confirmed to the Associated Press that production was shutting down on the 10-year-old program. Spokeswoman Carrie Welch said the network still loves him and supports him and will show him forever in re-runs. Actually, she didn't say that re-run part, I did. They'll still film "The Essence of Emeril" but no more adoring audience and raucous house band.

I haven't watched the show in a long time and was never a devoted fan, but it's an interesting move in the evolution of the network. They are airing more and more shows about food entertainment and less about cooking instructions. Certainly that's the case in the evening.

Emeril is one of the original network chefs. So many others are gone now ... Sara Moulton, Mario Batali and Ming Tasai. Who is going out of style next? Bobby Flay? Tyler Florence? Paula Deen? I'm guessing Rachael Ray is good for many more years. 

Slimfast, Day 2

Wow, it's 11:40 and I feel like gnawing my arm off. Well, that's a way to lose some weight. That one shake in the a.m. barely holds you until lunch. Twenty more minutes ... I can make it.

Just to torture myself and some of you, I'm going to grant Eileen's request from yesterday and tell you how to make the legendary Bacon Twisties that are my friend Patty's signature appetizer. Be very afraid ... and have your heart doctor on speed-dial. Another warning, once you make these, your friends will never let you come to another party without them.

Okay, here's what you need:
White bread
Cream cheese
Scallions, thinly sliced
Bacon

1. Preheat the oven to 350 degrees. Cut the crusts off the bread (too much nutrition there.)
2. Divide the brick of cream cheese into 10 slices.
3. Place one slice of cream cheese into the middle of a slice of bread and sprinkle with scallions.
4. Fold the bread around the cream cheese. Wrap the bacon in a spiral around the bread. Make sure the bacon is flat.
5. Place twisties on a baking sheet with a lip (don't want bacon grease dripping into the oven). Bake for about 40 minutes, until the bacon is crispy.
6. Let cool and cut each piece with a serrated knife into three smaller ones. (You can eat them whole but you'll be sorry. They are that rich.)

Last week I promised you wholesome recipes this week. I lied and I'm blaming Eileen and Patty.

Turkey hangover

I supposed after a long weekend of gluttony we should really be drinking Slimfast today. I know I started the morning with one and have another in the fridge for lunch. Man, oh man, what a turkey day feast! I hope yours was as yummy as mine. A good friend invited my family to her home and she makes these sinful appetizers called Bacon Twisties. They're the kind of thing that you just can't stop eating and you know you should. White bread, cream cheese, bacon, all wrapped in a glorious spiral of decadence. As my son would say, "fatty delicious."

If you are eating tonight, try this recipe for chicken thighs. Very quick, very tasty and even though it's dark meat, still pretty healthy. Make a green veggie and a green salad. Try to get yourself back on track before sugar plums come dancing through your kitchen.

Or drink a Slimfast.

Mediterranean Chicken Thighs
2 pounds boneless, skinless chicken thighs (about 8 thighs)
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
14 1/2-ounce can diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons minced garlic
4 teaspoons capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.

Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.

Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

Serves 4.

Nutrition information per serving: 265 calories; 14 g fat (3 g saturated); 99 mg cholesterol; 6 g carbohydrate; 28 g protein; 1 g fiber; 620 mg sodium.

Source: AP

One last recipe

If you're still casting about for a delicious pie recipe, consider this one. There's time to run to the store today. Go on your lunch break! Make it tonight and refrigerate after it cools. Let it sit for 30 minutes at room temp before serving.

While you're at the store, get some nice rolls for leftover turkey sandwiches. Also, look in the refrigerated case where the cold pickles are for cranberrry-horseradish. Delish on sandwiches.

That's what Stir Crazy will be eating on Friday. Have a fantastic Thanksgiving. I'll see you back on Monday for dinner ideas that'll sustain a long month of shopping.

Sour Cream Orange Pumpkin Pie
1 unbaked 9-inch pie shell (4-cup volume)
Filling:
2 eggs
1 3/4 cups (15-ounce can) solid-pack pumpkin
1 1/4 cups (14-ounce can) sweetened condensed milk
1 tablespoon pumpkin-pie spice
2 teaspoons grated orange peel
1/2 teaspoon salt
Sour-Cream Topping:
1 1/4 cups sour cream
2 tablespoons granulated sugar
2 teaspoons thawed frozen orange-juice concentrate (or orange-flavored liqueur)
1/2 teaspoon grated orange peel

Preheat the oven to 425 degrees. Combine eggs, pumpkin, sweetened condensed milk, pumpkin-pie spice, orange peel and salt in a medium bowl; mix well. Pour into prepared pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 30 to 35 minutes more or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack, leaving the oven on.

Meanwhile, combine ingredients for sour-cream topping. Spread topping over partially cooled pie. Return to the 350-degree oven and bake for another 8 minutes. Cool on wire rack. Serves 8.

Source: Baltimore Sun.

T-Day, minus 2

The year's biggest family dinner is just two days away. Like many people, you may be buying the entire dinner, save for a few things, from a grocery store, deli or other source. This is a great alternative to making the entire meal yourself.

If you are buying dinner fully cooked, consider using fresh herbs or toased nuts to liven up the offerings. Here are some suggestions gleaned from various Internet sources:

Mashed Potatoes
* Heat on the stove and add lower-fat sour cream and freshly chopped chives or
* Stir in roasted garlic cloves and fresh, finely chopped parsley.

Cranberry Sauce
Warm up a can (or two) of whole cranberry sauce and add:
* Some orange zest and 1 to 2 tablespoons of Grand Marnier or
* A few tablespoons of less-sugar raspberry preserves and 1/3 cup of dried cherries or craisins.
Let chill after you make your additions.

Stuffing
* If it's dry, add a little warmed chicken broth.
* Browned crumbled sausage and fold in or
* Add chopped fresh herbs, especially flat-leaf parsley, sage and thyme.

Gravy
Jazz up prepared gravy by sauteing garlic, onion and finely diced mushrooms then adding it in.

Rolls
Make an herbed compound butter to serve with rolls by blending softened butter or margarine with finely choppped herbs (flat leaf-parsley and sage would be a great combo. Stay away from woody rosemary for this.)

Vegetables
Almost all vegetables, especially green beans and brussels sprouts, benefit from fresh chopped herbs and toased pecans.

Pumpkin pie
Place toasted pecans around the edge and add a dollop of cinnamon whipped cream to each slice. If you're using prepared whipped cream from tub or can, sprinkle cinnamon over the cream.

The big countdown

I know there is a lot of debate over whether to set out nibbles and snacks before Thanksgiving. The meal is often at an awkward time, like 3 or 4 in the afternoon. You don't want to load up on too much food at lunch but it's hard to make it from breakfast until the meal.

I think some dips with veggie crudite or ice-cold shrimp are a good idea. They aren't really heavy but will keep people satisfied until it's time to eat. These are two of my favorite dip recipes, both really simple. I think the onion one rivals the Lipton soup mix standard. The Greek dip is great with shrimp or pita chips.

There are only two days left of Turkey with Benefits week ... Come back tomorrow for ideas on how to jazz up store-bought dishes.

Onion Dip
1 cup sour cream
1 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons dried onion flakes
2 medium garlic gloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Sliced scallions for garnish

Combine sour cream, mayonnaise and cream cheese until smooth. Add onion flakes, garlic, Worcestershire sauce, salt and pepper. Stir to incorporate.

Refrigerate for at least one hour; overnight is better. Before serving, stir thoroughly. Sprinkle with sliced scallions.

Source: Janet K. Keeler, Times food editor

Greek Feta Dip
1 cup sour cream
1 cup mayonnaise
1 garlic clove minced
2 tablespoons McCormick Greek seasoning blend
1/2 cup feta cheese crumbles
1/4 cup chopped kalamata olives
Thinly sliced scallions for garnish

Blend sour cream and mayonnaise. Incorporate garlic and seasoning blend. Add in feta crumbles and kalamata olives.

Refrigerate for at least one hour; overnight is better. Before serving, stir thoroughly. Sprinkle with sliced scallions.

Note: Taste the dip and adjust for personal preference. You may want more feta or olives.

Source: Janet K. Keeler, Times food editor

Look, Ma, no can!

Who knew it was possible to make the required green bean casserole without a can of condensed soup and frozen green beans? Well, chef Bil Mitchell at Apron's Cooking School in Tampa for one. This is his Wishbone U. recipe from last year and it's a keeper. There is so much flavor and it's just gorgeous with the bright green beans and luxe sauce. Everyone will rave.

If you're a make-ahead kind of person, assemble the casserole to the point before adding the french-fried onions. (Yes, you can use the ones in the can.) Refrigerate. Take it out of the fridge about 30 minutes before the turkey is done and let it come to room temp. Top with the onions and bake after the bird comes out of the oven.

Okay, let's be careful out there this weekend. The grocery store parking lots are like pinball machines ... don't let your car become one of the silver balls!!!

See you back Monday for three more days of Thanksgiving recipes. I've got some ideas ... do you have any requests?

Fresh Green Bean Casserole
1 1/2 pounds fresh green beans (trimmed)
1/2 pound thick-cut bacon, diced
2 onions, halved and sliced
1/2 pound mushrooms, cleaned and sliced
3 tablespoons all-purpose flour
1 quart milk
Fresh nutmeg, to taste
Salt and pepper, to taste
1 small can french-fried onions, crumbled

Preheat oven to 375 degrees.

Blanch green beans in boiling water until they are a vibrant green, about 3 minutes. Remove beans from boiling water with slotted utensil and immediately plunge into a bowl of ice and water to stop cooking. Leave in the ice bath the same amount of time the beans were in the boiling water. Drain on paper towels and set aside.

Render the fat from the bacon in a large sauce pot. When the bacon starts to crisp, remove the bacon from the pot and drain on paper towels; set aside.

Reserve 3 tablespoons of the bacon fat in a bowl and, with the remaining bacon fat, saute the onions and mushrooms until soft and the mushrooms have released their liquid. Set the onions and mushrooms aside, and drain the pot of any excess fat and liquid.

Return the 3 tablespoons of reserved bacon fat to the pot and add the flour. Cook this over low heat and stir constantly to form a roux (a thickening paste of fat and flour).

When this no longer smells of raw flour, slowly whisk in the milk to make a bechamel sauce. Raise the temperature until the sauce starts to thicken, and then lower it to a simmer. Season with nutmeg, and then add the onions, mushrooms, bacon pieces and green beans back to the pot.

Stir to coat and pour this into a greased casserole dish. Top with the crumbled french-fried onions and bake, uncovered, for 20 to 30 minutes.

Serves 8.

Source: Apron's Cooking School, Publix Super Markets