Linguine with Smoked Salmon and Capers

From the kitchen of One Perfect Bite...I really like this recipe. I don't make it often because the sauce for the pasta uses heavy cream. I feel guilty when I use it, but the sauce is very, very good and I've convinced myself that the use of cream once or twice a year will not kill anyone. I have, however, included a recipe for a quick white sauce for those of you who would like to try the pasta without the cream. This sauce comes together in 10 minutes, so the dish is perfect for those nights when you are harried, but still want to serve something special to your family and friends. I like to use Nova lox when I make this pasta because it is always available and its quality and flavor are consistent. I do hope you'll give this simple dish a try. The ingredients used to make it are special and I know those of you who try it will be pleased. Here is how the dish is made.

Frugal Foodie Friday - Chicken and Orzo Soup

From the kitchen of One Perfect Bite...Last night I made a huge pot of a  light soup that's a great candidate for a Frugal Friday lunch or supper. Unexpected oral surgery has limited what the Silver Fox can eat, so my planned menus had to be replaced with liquids and other soft foods that can be swallowed with minimal chewing. He's moved passed lime jello, which I've been informed his mother made better than I do, and he's ready for food with a bit more substance. I've made this soup before and have found it is wonderful for those with dental problems or stomachs that are not quite up to par. It can be made quickly and it truly falls into the category of no-fuss no-bother food. While my soups tend to be theme and variation creations, the recipe I'm featuring tonight is the original version that first appeared in Cooking Light magazine. This is a recipe that can't be spoiled, but it can be greatly enhanced if you start with a really flavorful chicken stock. Don't be afraid to use chicken bouillon to increase the flavor of canned broth if it seems weak. Better still, start with your own stock and additions won't be necessary. I normally use chicken thighs in this recipe because I think they are more flavorful and less prone to overcooking if left in the pot for too long a time. Overcooking destroys the texture of chicken, so watch your timing carefully. All in all, this is a very nice, very cheap and very quick soup to prepare. I suspect you and your family will like it and I hope you'll make it whenever chicken parts go on sale. Here is how it's made.

Chicken and Orzo Soup...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1-1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
1) Bring 1-3/4 cups broth to a boil in a medium saucepan. Add orzo and cook for 10 minutes, or until done. Drain.
2) While orzo cooks, heat a large saucepan over medium heat. Add oil to pan and swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2-1/4 cups broth, 1-1/4 cups water, parsley, and thyme and bring to a boil. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper and simmer to wilt spinach, about 1 minute. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Smoky Chicken and Potato Casserole

Two Years Ago Today: Finlandia and Scandinavian-Style Cucumber Pickle

Three Years Ago Today: Chapatis and Pooris - One Dough Formed Two Ways

Donut Muffins

From the kitchen of One Perfect Bite...These are nice muffins to serve for a weekend breakfast or to tote to morning meetings. They're really easy to make and those of you who like cake-type donuts will enjoy them. The recipe comes from King Arthur Flour and the version that is featured in this post is their basic cinnamon-sugar-nutmeg combination. Simple changes, such as adding nuts, dried fruit or orange or lemon zest to the batter, will allow you to experiment with flavor combinations and come up with a version that is perfect for your family. The muffins take about 15 minutes to assemble, and another 20 minutes to bake, so this is a very doable recipe, even for sleepy heads. I think the muffins are best if eaten shortly after they are made, but they will keep for a day or two if they are stored in an airtight container. These muffins will neither make nor break your reputation as a cook, but they come together so easily that it's worthwhile to keep the recipe on hand. I hope you will try them. Here is how they are made.

Donut Muffins...from the kitchen of One Perfect Bite courtesy of King Arthur Flour

Ingredients:
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1-1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2-2/3 unbleached all-purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon

Directions:
1) Preheat oven to 425 degrees F. Lightly grease 12 standard muffin cups, or line them with paper liners that are also greased to insure they can be peeled off without damaging muffins.
2) Cream butter, vegetable oil and sugar together in a mixing bowl until smooth. Add eggs, beating to combine.
3) Stir in baking powder, baking soda, nutmeg, salt, and vanilla.
4) Stir flour into butter mixture alternately with milk, beginning and ending with the flou, making sure everything is thoroughly combined.
5) Spoon batter evenly into prepared pan, filling the cups nearly full.
6) Bake muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into center of muffins comes out clean.
7) Remove them from oven. Cool until they can be handled, about 5 minutes. While they cool, melt butter for topping. Mix cinnamon with sugar and set aside.
8) Use a pastry brush to paint top of each muffin with butter, then sprinkle with cinnamon-sugar. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature. Yield: 12 muffins







One Year Ago Today: Moroccan Lamb Meatball Tagine














Two Years Ago Today: Starbuck's Coffee Cake
















Three Years Ago Today: Corn and Edamame Succotash















Four Years Ago Today: Golden Corn and Potato Mash

Gold Beach Winter Chowder

From the kitchen of One Perfect Bite...If you have 15 minutes and a few basic ingredients in your freezer, this lovely winter chowder will lure you to your kitchen the way the sirens lured the Argonauts to the Sirenuse. You'll need a pound of frozen shrimp, a pound of frozen corn and some potatoes to get started. Several times a year a local grocery chain sells 2 pound bags of extra large shrimp for around $12. I usually buy 6 bags at a time, so I always have shrimp in my freezer for a quick weeknight meal. When I saw this recipe in Family Circle magazine, I knew I had to give it a try and I pulled a pound of shrimp from my stash. I did make a few changes to the original version of the recipe. I substituted Yukon Gold potatoes for consistent color and frozen shoepeg corn for tenderness, I also swapped a cup of chicken broth with a quickly made shrimp stock. The stock was embarrassingly simple to make. I covered the shells from a pound of shrimp with three cups of water and boiled them until the liquid was reduced to one cup. I used that cup to replace a cup of stock in the Family Circle recipe. Forty-five minutes later, I had a chowder that was thick and creamy and thoroughly enjoyable. I have one caution. This should be served shortly after it is made. The corn and the shrimp toughen when they are reheated and the chowder, while still good, is just never quite the same. This is a wonderful family recipe and it is perfect for a winter night. It is quick and uncomplicated to make and if your family enjoys chowder, I think they'll love this one. Here's how it is made.

Gold Beach Winter Chowder...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
2 tablespoons unsalted butter
2 small leeks, cleaned and sliced
2 large Yukon gold potatoes (about 12 oz), peeled and cubed
1 cup shrimp stock
2 cups reduced-sodium chicken broth
4 cups frozen corn kernels (shoepeg if possible), thawed
1-1/2 cups half-and-half
2 tablespoons cornstarch
2 teaspoons Old Bay seasoning
1 sweet yellow pepper, cored, seeded and thinly sliced
1 sweet orange pepper, cored, seeded and thinly sliced
1 pound medium shrimp, shelled, deveined and cut with scissors into thirds
1 tablespoon lemon juice
1/2 teaspoon hot sauce

Directions:
1) Shell shrimp. Place shells in a medium pot. Cover with 3 cups water and boil until liquid is reduced to 1 cup. Drain shells reserving stock.
2) In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, shrimp and chicken broth and corn kernels. Simmer 15 minutes, stirring occasionally.
3) Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately. Yield: 4 to 6 servings.

One Year Ago Today: West African Peanut Soup  - Groundnut Stew

Two Years Ago Today: Conchas - Mexican Shell-Shaped Sweet Rolls

Three Years Ago Today: Drop Biscuits with Cheddar Cheese and Garlic Butter

The Empty Chair and Savory Brown Butter Soda Bread

From the kitchen of One Perfect Bite...We had an empty chair at our Thanksgiving table this year. Bad weather grounded the plane of a friend whose visit was much anticipated, and, I'm sure that disappointment is what caused me to slip into a reverie later in the evening. The trigger was that empty chair. I hadn't thought about it in decades, but for years my parents set an extra place at our Thanksgiving table. It was set it for Roger, a young soldier, who came into their lives just before Thanksgiving in 1944. A blizzard brought trains in the Chicago area to a halt and dashed Roger's plans to visit his parents before being shipped overseas. Roger had just turned 18 when my father, who adopted strays, found him in Union Station and brought him home to spend the holiday with us. We had a full house that year. Roger got the sofa and the other empty beds were taken by my grandmother and an old friend of my mother. Roger charmed my grandmother and that was not easy to do. As a matter of fact, my mother, who was not a believer, did a lot of praying when Maude came to visit. Maude, however, took Roger to her heart, and accepted as an article of faith, her responsibility to feed and entertain him. She even made her wartime version of soda bread for him. I'm told they genuinely enjoyed each others company. He spent the remainder of his leave with my family and then left for duty in the Mediterranean. He did not survive the Battle of Anzio. My parents were affected by his loss and for years thereafter they set a place for Roger at our Thanksgiving table. I had forgotten about that holiday all those years ago until the empty chair at my own table set memory in motion and reminded me, yet again, how blessed my life has been. As to the bread, I'd like to think my own need to feed and nurture comes from those early examples that were shown to me. This bread does not come from Maude but I know she would approve. I found the recipe in Bon Appetit magazine and it really is unusual. It's makes a savory oat bread that's flavored with rosemary and black pepper. When temperatures drop and snow begins to fall, I hope you'll keep this loaf in mind. It's a nice accompaniment to the hearty soups and stews of winter and if you serve it with lots of good butter while it is still warm, I think you'll be pleased. Here's how it is made.

Brown Butter Soda Bread...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
1/4 cup (1/2 stick) unsalted butter
3-1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1-3/4 cups buttermilk
1 egg white, beaten

Directions:
1) Position rack in center of oven and preheat to 375 degrees F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
2) Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
3) Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
4) Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature. Yield: 2 loaves.

One Year Ago Today: Spaghetti al Limone

Two Years Ago Today: Pumpkin Pancakes with Orange-Caramel Syrup

Three Years Ago Today: Lamb Shanks with Black Cherry Wine Sauce

Easy Etouffee

From the kitchen of One Perfect Bite...This is an easy and delicious version of a Cajun etouffee. An etouffee is main course dish that's popular in Louisianna and other areas of the Southern United States. It is prepared with shellfish and cooked in a sauce that is thickened with a roux. A roux is a gravy-like paste made from equal parts of flour and fat which are combined and cooked until the flour taste disappears and the mixture begins to color. The roux used to make an etouffee is cooked until it is reddish-brown and when that color is reached, it is thinned with water and tomato puree to make the sauce in which the shellfish cook. This version of the dish is really easy to prepare and it is possible to have it on the table in a less than an hour. It is delicious and you'll be rewarded for your efforts with smiles and empty plates. I do have two cautions to share with you. It is important to keep the roux in motion as it browns. It can burn in the blink of an eye and if that happens you'll have to throw it out. Overcooking the shrimp is also a potential problem. Few things are worse than tough shrimp. If you keep them in the sauce too long, they will overcook and toughen and you will speak ill of me. This makes a wonderful meal for family and friends. The recipe comes from Family Circle magazine and this is the kind of dish they do really really well. Here's how the etouffee is made.

Easy Shrimp Etouffee...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, chopped
1 large green pepper, seeds removed, chopped
1 cup chopped celery
3 cloves garlic, chopped
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons reduced-sodium Worcestershire sauce
2 teaspoons Cajun seasoning (such as McCormick)
1-3/4 pounds large shrimp, cleaned and deveined
1/2 cup parsley, chopped
3 cups cooked brown rice
Lemon wedges

Directions:
1) In a large heavy-bottomed pot, whisk together flour and oil until combined. Bring to boiling; reduce heat to medium and cook for 5 minutes, whisking continuously, until reddish-brown in color.
2) Add onion, green pepper, celery and garlic. Cook 5 minutes, stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes.
3) Add shrimp and simmer 4 minutes. Stir in parsley.
4) Serve shrimp over brown rice. Squeeze lemon wedges over each plate. Yield: 4 servings.

One Year Ago Today: Poppy Seed Snack Cake

Two Years Ago Today: Zuppa di Finnochio - Creamy Fennel Soup

Three Years Ago Today: Pumpkin Butter

Thai-Style Honey Peanut Chicken

From the kitchen of One Perfect Bite...This is a quick meal that's perfect for a weeknight dinner. While it may not light your fire, it will quench your hunger and leave folks at your table happy to have tried and survived something new. I chose this version of peanut chicken because it's easy, inexpensive and all the ingredients needed to prepare it can be found in your neighborhood grocery store. I've made very minor changes to the original recipe that was, as nearly as I can tell, first posted by spygirl, at The Tasty Kitchen. Pam Anderson and her daughters, who together blog at Three Many Cooks, have included a tutorial that you might also enjoy. I don't marinate the chicken and I've increased the amount of peanut butter that's used to make it. I've also used chicken thighs because I think they stay moister than breasts which can dry and toughen quickly. This is not a dish that will appeal to younger children. The heat from the chili paste and curry powder will lead to locked-lip syndrome despite the fact that it is very mild. You can, by the by, eliminate the sriracha. I think it would be a mistake because it adds wonderful flavor to the chicken, but it's done all the time. I like to serve this with cilantro or scallion rice. It can be table ready in 30 minutes and that makes it great weeknight fare. Here's the recipe.

Thai-Style Honey Peanut Chicken...from the kitchen of One Perfect Bite inspired by a recipe originally developed by spygirl

Ingredients:
1/2 cups soy sauce
1/4 cup honey
2 tablespoons lime juice
2 teaspoons minced garlic
3 tablespoons creamy peanut butter
1 teaspoon curry powder
2 teaspoons Sriracha or other Asian-style hot chili sauce
6 to 8 boneless skinless chicken thighs, each cut into 4 chunks

Directions:
1) Add soy sauce, honey, lime juice, garlic, peanut butter, curry powder and sriracha to a large skillet. Bring to a simmer, stirring until mixture is smooth.
2) Add chicken, turning to coat all sides with sauce. Cook chicken in simmering liquid for 8 to 10 minutes, or until chicken is done. Transfer to a bowl.
3) Boil liquid in pan until it begins to thicken and syrup bubbles form. Return chicken to pan, turning to coat pieces in sauce. Transfer to a serving platter. Garnish with chopped peanuts and cilantro if desired. Serve with steamed rice. Yield: 4 servings.

You might also enjoy these recipes:
Peanut Butter Thai Chicken - Being Healthier
Spicy Thai Peanut Chicken - Laura's Recipe Collection
Thai Spicy Chicken Enchiladas - Closet Cooking
Ginger Peanut Chicken Salad Wrap - What's Cookin Chicago?
Thai Chicken Peanut Panini - The Sweet's Life
Thai Chicken Thighs (Slow Cooker) - The Cottage Kitchen
Thai Chicken Burgers - Cook, Eat and Relax
Spicy Thai Chicken Saute - Vazhayila
Thai Peanut Quesadillas - Barbara Bakes
Thai Chicken Curry Wraps - Jenn Cuisine
Thai Chicken Mole - Closet Cooking
Thai Chicken with Basil and Black Pepper - My Gourmet Connection
Thai Chicken Red Curry - Deb Cooks

Chunky Plum and Tomato Chutney

From the kitchen of One Perfect Bite...It was a gorgeous day. It was crisp and sunny and early errands provided the perfect excuse to get out for a while. An hour became two and before I knew it the day was done. We picked up visas, had flu shots and filled the prescriptions the CDC insists we need for our adventure. With all of that done, our trip countdown officially began. We are at 12 days and counting. The next destination on the agenda should have been home, where chores aplenty were waiting. I must admit my resolve crumbled. The day was just too lovely to spend inside. We took to our favorite backroads and byways and spent the rest of the day in the country picking, plucking and picnicing. I came home with what will probably be my final stash of locally grown plums, tomatoes and sweet peppers. I also had some gorgeous, fresh from the farm, pork and lamb in my tote. The plums and tomatoes are starting to look dogeared, so I decided to use them in a chutney where their less than perfect appearance could be disguised. The chutney would be perfect with grilled chops and help make an ordinary meal special. Time constraints meant the chutney would have to be served warm, so that helped narrow down my choices. This simple version of the condiment looks best when it is made with firm, just ripe fruit. If you have good knife skills, the chutney is table ready in about 30 minutes. Leftovers can be refrigerated for several weeks or frozen for up to a year. Here's the recipe.

Chunky Plum and Tomato Chutney...from the kitchen of One Perfect Bite, inspired by Nancy Baggett

Ingredients:
1 small yellow onion, coarsely chopped
1-1/2 tablespoons peeled and finely chopped ginger root
1 (3-inch) piece stick cinnamon
1 teaspoon allspice berries, crushed or 1/2 teaspoon ground allspice
1/2 teaspoon black peppercorns, crushed or a scant 1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 to 3 pinches dried hot red pepper flakes, crushed, to taste
2 cloves, finely crushed or 1/8 teaspoon ground cloves
3/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons water
2-1/2 cups pitted and chopped (3/4 inch) unpeeled red or yellow plums
1-1/4 cups slightly underripe peeled tomatoes, chopped into 3/4-inch pieces

Instructions:
1) Have 2 or 3 (8-ounce) jars ready.
2) In a medium-size nonreactive pan over medium-high heat, combine onion, ginger root, cinnamon stick, allspice, black pepper, salt, red pepper flakes, cloves, sugar, vinegar and water. Adjust heat so that the mixture boils briskly and cook, uncovered, 5 minutes. Add plums and reduce heat to simmer gently for 3 minutes. Add tomatoes and cook 3 to 5 minutes longer, or until plum and tomato pieces are cooked through but still hold some shape. Liquid should seem almost syrupy. Remove from the heat.
3) To test for doneness, put about a tablespoon of the chutney in a small, nonreactive bowl and place in freezer about 3 minutes. If syrup is slightly thickened, chutney is done. If it is still runny, boil 2 minutes longer. (The chutney may still seem somewhat fluid but will thicken further when chilled.)
4) Remove from heat. Discard cinnamon stick. Ladle chutney into jars, allowing about 3/4-inch headroom for expansion during freezing. Wipe any drips from jar rims and threads; screw on lids securely. Let stand until barely warm. If lids seem loose after cooling and contracting, check and tighten further, but not so much that seal is broken. May refrigerate for 1 month or freeze up to 1 year. Yield: 3-1/2 cups.

You might also enjoy these recipes:
Mango Chutney - Chasing Delicious
Tomato Onion Garlic Chutney - Niya's World
Fiery Plum Conserve - KO Rasoi
Pear Ginger Chutney - Wives With Knives
Peach Chutney - Sugar Crafter
Cilantro Ginger Chutney with Coconut - One Life to Eat
Five Spices Plum Chutney - Vegalicious
Peach Chutney - Suburban Spoon