5-0 Has Got Me Falling for Something Out of This World

Seriously when it comes to trying new cuisines of course the first thing to do is to to make plans with your friends to go out, maybe try some new restaurant, the next new thing.  Of course if maybe if you feel like playing the recluse you may pick-up the phone and try take-out or delivery, right?  




This is me we are talking about, does something really have to fall out of the sky and hit you to try something new at home?  Ok, so maybe I might be pushing it a little bit, I think you get the point.  Thought we might go out on a limb, just shy of giving up national secrets, but something worthy of serving up to your friends, or even date night with someone special.


I think it's exciting and fun to experiment with a new dish, even that of a new culture. It’s not like I thought they would be terrible, or I wouldn't have bothered. But I found a unique satisfaction in serving a risky dish and having it succeed. I know taking the safe route when having people over, make sure to cook something that you know is delicious and that you’ve made before. But seriously! Experimenting in the kitchen is fun, and it’s better with good company. So take the leap of faith, the worse that could happen, you can be a success! 

Chicken and Beef Satay with 

Peanut Sauce

1 1/2 lbs fillet of beef, or 4 whole chicken breasts
1 Tbsp chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 tsp sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 Tbsp sugar
1/2 tsp ground cumin
2 Tbsp toasted sesame oil

Peanut Sauce

1 cup smooth peanut butter

2 Tbsp toasted sesame oil

3 Tbsp soy sauce

1 clove garlic

1 Tbsp sambal (Indonesian chile paste)

1 Tbsp sugar

Freshly squeezed lemon juice

Coconut milk, or water, to thin

1 scallion, thinly sliced

1. Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
2. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
3. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Peanut Sauce :

1. In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.
2. With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

Thai Iced Tea

3/4 cup black tea leaves
6 cups boiling water
1/2 cup sweetened condensed milk
1/2 cup sugar
1 cup evaporated milk, whole milk, half and half, or coconut milk
Star anise, ground tamarind, and cardamom to taste

1. Steep the tea leaves and spices in boiling water for 5 minutes. Pour the water into a pot through a strainer to remove the leaves.
2. Add the sugar and stir until it dissolves. Mix in the condensed milk, and then cover the pot and allow the tea to cool to room temperature.
3. Top off the drink with evaporated milk, whole milk, half and half, or coconut milk. Serve immediately without stirring.

Restaurant-Style Thai Iced Tea

3 cups of water

3 Tbsp of Assam tea leaves

4 green cardamom pods

3-4 cloves

1 star anise

1 tsp vanilla extract

1/2 tsp star anise powder

2 Tbsp sugar

2 Tbsp sweetened condensed milk

3-4 Tbsp evaporated milk

1. Bring water to a boil in a medium-sized pot. Place the tea leaves, cardamom pods, cloves, and star anise in a tea bag or tea infuser.
2. Once the water has boiled, reduce it to a simmer. Add the leaves and spices, making sure that they are fully submerged in the water.
3. Allow to steep for 5 minutes. Then remove the tea bag/infuser and add in the star anise powder, vanilla extract, sugar, and sweetened condensed milk.
4. Stir the mixture until the sugar dissolves, and then allow it to cool to room temperature.
5. Serve in a tall glass with ice. Pour the tea over the ice, leaving some room at the top. Add the evaporated milk and serve immediately without stirring.

Pineapple Fried Jasmine Rice 

(Khao Phat Supparot)

1 pineapple
2 Tbsp vegetable oil
1/2 tsp salt
3 garlic cloves, coarsely chopped
1/4 lb. shrimp, peeled and deveined
1 boneless, skinless chicken breast half, cut
  into 1/4-inch dice
2 eggs
2 Tbsp tomato ketchup
3 green onions, including 1 inch of the tender
  green portion, thinly sliced
4 cups cold cooked long-grain jasmine rice,
  crushed gently to break up any clumps
2 Tbsp fish sauce
Fresh cilantro leaves for garnish
1 Tbsp fried shallots (see note)

1. Preheat an oven to 400°F.
2. Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
3. Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
4. Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
5. Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
6. Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.

Pad Thai

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
1-2 eggs (vegans can substitute 1/2 cup soft tofu)
4 green onions, white parts sliced and kept separate from green
4 cloves garlic, minced
1 tsp grated galangal OR ginger
1 fresh red or green chili, sliced
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2-3 cups bean sprouts
1/3 cup fresh coriander/cilantro
1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews

PAD THAI SAUCE

3/4 to 1.5 Tbsp tamarind paste, to taste (available at Asian/East Indian food stores)

1/4 cup vegetable stock (or faux-chicken)

3+1/2 Tbsp soy sauce or wheat-free soy sauce

1/2 to 1 tsp chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper

3 Tbsp brown sugar, or more to taste

1/8 tsp. ground white pepper

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce.  Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy! 

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 tsp salt
1/2 cup coconut milk
1 Tbsp white sugar
1/4 tsp salt
1 Tbsp tapioca starch
3 mangos, peeled and sliced
1 Tbsp toasted sesame seeds

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Now all that's left is to decide when and where to hang out and eat this meal..

Just a Little Bit Home no Matter Where You Are

                                                              

When it comes to memories anything family always prove to be the best in my book.  Then of course when it comes to food and family it's a Sunday special with the scents that waft through house that trigger smiles and warmth you can never forget.  Of course they can drive you crazy do things that you never expect but when it comes down to it you are always there for each other... Thick or thin!

Sunday memories 

growing up, as for many of Italian-

American descent, can hold a special place in one's mind.  Especially that Sunday gravy, ok also known as tomato sauce that is cooked with meat (and never ever ketchup). Of course the pride of every family, taking hours to cook, and the pride of the cook.  Of course preparation started around breakfast time and it was ready to serve by 3 pm.  

Depending on what your family liked in their gravy, this silky smooth and full-bodied sauce derives it flavors from the garlic and herbs, as well as the meatballs, sausage, braciole, and even some spare ribs that had been simmering in the pot all morning. 


As is everything Italian every family will have it's own twist, it's own variation on the same basic theme.  Where one will use a crushed tomato and a specific brand, who uses a plum tomato of another brand, who cans their own tomatoes at the end of each summer.  One thing is certain that family will swear that their gravy is the best, and never ever show them a jar of sauce, cause that is blasphemy. Though once the gravy is made just need a little pasta, some garlic bread and you are good to go.



Sunday is the day of the week know as the day of rest.  Though there was always something so comforting about Sunday dinner whether it was for a crowd, or just the immediate family.  It was home, family and tradition. Though even if you are not Italian-American, Sunday can still mean family dinner, roasts, something special.  Even better news, You do not need an ounce of Italian blood to try this, don't let it overwhelm you.  Heck make extra, cause hint, it freezes real well.   

Meatballs

1 lb ground beef

1 egg

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp salt

1 tsp oregano

1 Tbsp fresh parsley

1/2 tsp garlic powder

1/2 tsp fresh ground pepper

1/4 cup grated parmesan cheese

seasoned breadcrumbs 

1. Mix all ingredients except the ground beef in a large bowl by hand. Once moist and well blended then add beef, be careful not to over work beef.
2. Roll meatballs to about the size of a golf ball.
3. Roll meatballs in seasoned breadcrumbs.
4. At this point you have 2 options, you may place on a baking sheet and bake in a 375 degree oven fro about 20 minutes until browned. Or
5. In a large fry pan with oil fry meatballs until well browned on all sides.  Drain on paper towel when finished.
6. After cooked you may place in gravy, or wrap extra and freeze for a later date.

Braciole (Italian Beef Rolls)

5 Tbsp parsley, chopped

¼ cup Parmesan,finely grated

3 cloves garlic, finely chopped

12 6"x 4" slices boneless beef chuck, pounded to 1⁄16" thickness

salt and ground black pepper, to taste

¼ cup olive oil

1. To make the filling, mix together parsley, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you.  
2. Season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with butchers twine, and repeat with remaining beef and filling. 
3. Heat oil in a large heavy bottom pot over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. 
4. Transfer to a plate and set aside. Proceed with your gravy as above. Freeze unused rolls until needed.

Sunday Gravy

2 Tbsp olive oil, divided

4 Italian sausage links (may use hot or sweet or both)

2-3 braciole

3 (28-ounce) cans of San Marzano tomatoes

2 whole garlic cloves, chopped

3/4 cup red wine

1 tsp dried oregano

1/2 tsp crushed red pepper

Salt, to taste

7-8 fresh basil leaves, thinly sliced

1. In a large heavy pot over medium-low heat, heat 1 Tbsp olive oil and add sausages. Cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
2. Repeat with braciole, cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
3. Pour the San Marzano tomatoes in a large bowl, and crush them with your hands (or use a food mill, or food processor if you prefer).  
4. In the same pot, heat 1 Tbsp of olive oil, add garlic cloves and saute for about 2 minutes, or until golden brown. Remove and discard garlic. Pour in the tomatoes (with their juice), red wine, crushed red pepper, oregano and salt. Bring to a boil; reduce to a simmer, then add back your sausage, braciole, and after about and hour you may add in your meatballs.  Continue to cook stirring occasionally, for another 1-1/2 - 2 hours when all meat is tender.

Garlic Bread

1 loaf Italian bread

6 large cloves garlic, finely minced

6 Tbsp salted butter, softened

1/2 cup Italian parsley, chopped

1. Preheat oven to 375 degrees.
2. Slice loaf lengthwise and lay open-faced.  
3. In a medium bowl, combine butter, garlic and parsley. Spread in a thick, even layer over both halves of loaf.
4. Place both halves on a baking sheet and bake for 15 minutes or until golden brown.
5. Allow to cool slightly before slicing and serving.

Simple Ricotta Cheesecake

1 cup graham cracker crumbs

1 Tbsp sugar

3 Tbsp unsalted butter, melted

(or 1 prepared graham cracker crust)

4 cups ricotta cheese

1 cup sugar, divided

5 eggs, separated

1/3 cup all-purpose flour

1 tsp pure vanilla extract

1 Tbsp lemon zest, freshly grated

1 1/2 cups heavy cream

1. Preheat the oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter in a medium bowl.
3. Press graham cracker mixture into bottom of a 9-inch springform pan and up the sides to form a pie crust, bake for 5 minutes.  
4. Using a mixer, add ricotta a third at a time and blend until smooth.  Gradually mix in 3/4 cup sugar, reserving the remainder.
5. Add egg yolks, one by one, to mixture until fully combined.  
6. Then gradually add flour, then vanilla and increase speed slightly to combine well. Set mixture aside.
7. Beat egg whites with remaining 1/4 cup of sugar until stiff peaks form. Set aside.
8. Whip heavy cream until stiff peaks form, then gently fold together whipped cream, egg whites and batter until combined.
9. Pour batter into crust and bake at 325 for one hour, then turn off heat and allow cheesecake to cool in oven for 2 hours. 
10. Refrigerate overnight and serve.

What can make you feel better, maybe if #H50 is serving up a little comfort food.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.  

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by.  For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day.   I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed,  which, in the long run, that is what we are seeking.   

Grandma's  Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup.  It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love.  My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.  

3 cups cooked chicken, cubed 

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped 

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

1. In a large pot, add chicken broth, warm chicken broth over medium heat. 
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking.  Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with 

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese 

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can  petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz  elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped 

1/4 tsp salt

1/8 tsp ground black pepper

1. Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
2. Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. 
3. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
4. Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd.  Mexican-inspired chili couples with tender golden cornbread laced with jalapeños.  This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz  can  evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can  diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

1. Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
2. In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. 
3. Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.  Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness.  Make a big batch for the entire family and serve it up throughout the week.  The best part this comfort dish is made in the crockpot so set it and forget it. 

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

1. Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot. 
2. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. 
3. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts.  This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.  

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes. 
3. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
4. Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
5. Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. 
6. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. 
7. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

1. Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.