September

September in Florida is still very warm, but it starts to cool down in the North.  September is Labor Day and the kids return to school.  What else is the month of September known for?  Here’s my favorite, it is ‘Be Kind to Editors and Writers Month’.  That is right up my alley.

It is also known for  ‘Update your Resume Month’, and ‘Mold Awareness Month’ as well as ‘Pleasure Your Mate Month’  Hummmm.

 

It is also ’National Chicken Month’ and ‘Eat Chicken Month’.  So let make something that uses chicken.  My new cookbook, Soups and Stews...Comfort by the Spoonful, I have many chicken recipes for both soups and stews.  It will be available from me in late October.  Just email me.  It will be $20.

 

When I was twelve, my family went to Williamsburg and one of the restaurants made this stew. It was wonderful, so I asked if I could have the recipe.  Even at twelve, I was in to cooking and finding new recipes. 

 

I hope you enjoy this one.  I have listed some additional spices I have used in this recipe.

 

Brunswick Stew

 

4-5 chicken breasts (I use boneless) or chicken parts

8 cups of chicken broth

Salt and pepper to taste

1 (10 oz )package frozen or canned  baby lima beans

2 large onions, diced

3 cloves of garlic, minced

1  large can tomatoes

1 ½ cups diced potatoes

2 cups sliced okra

4 cups whole kernel corn, drained

Salt and pepper to taste

1 Tablespoon sugar

 

Place chicken parts in a Dutch oven, add broth and salt ,

     cover and simmer for about 2 ½ hours. (or I have used a

     crock pot and cooked it for 6 hours, stirring occasionally.)

Remove chicken and remove meat from bones.  Set aside.

Skim fat from broth.

Add remaining ingredients except chicken, cover and

     simmer for 1 hour.

Add chicken, salt, pepper and heat for 2-5 minutes.

Serve with crusty bread or rolls.

Serves 7-8  

 

Okra really adds a lot to this stew.  If you’ve never tried it, now is the time.

 

I like these Variations:

I added ¼ teaspoon cumin

¼ teaspoon basil, dried

July 

July is just as warm as June.  The difference is that late afternoon we have a rain shower. Then the humidity gets up there and it is really hot.  Here is something that is a little cooler for that dinner.  Hot dogs or hamburgers and some potato salad.  This is my special potato salad.  Hope you enjoy!

Connie’s Potato Salad

2-2 ½ pounds white potatoes (about ½ of a 5 pound bag)

¾ cup celery, chopped fine

¾ cup onion, chopped fine

¼ cup red pepper, chopped fine

½ cup olives, cut in half or more (optional)

Salt and pepper to taste

1 teaspoon sugar

Lime pepper (see appendix) Jane’s Krazy Mix-Up Pepper ®

6-8 hard boiled eggs, shells removed

¼ cup fresh parsley

About 1 cup mayonnaise

¼ teaspoon celery seeds

Peel potatoes and boil while whole.

Save the potato water for soup.

Allow the potatoes to cool for several hours, then cut in

    chunks.

Add the celery, onion, red pepper, sugar, and olives.

Salt and pepper to taste.

Cut eggs in several pieces and add to potatoes.

Add mayonnaise a little at a time to cover mixture. May

    need more than the one cup. 

Serves 6-8 people.

Make it with a Greek Flair

Replace regular onions with red onions

Add  ½ cup feta cheese, crumbled

Replace the celery, with Fennel

Make it with a German Flair

Instead of white potatoes use small new potatoes, boiled and  cut in half

Remove the olives, celery, red peppers

Hard boiled eggs can be removed or not

Add 3-4 slices of bacon, crumbled

Instead of the Mayonnaise use ¼ cup vinegar

1 Tables spoon Dijon mustard

¼ cup olive oil

2 T sugar

1/4 cup parsley, chopped

In a tablespoon of  bacon fat, cook onions, add vinegar, mustard, oil and sugar.  Stir

Toss to coat over the potatoes

Add parsley and salt and pepper to taste. Serve hot or  refrigerate for an hour.

June 2016

June is a warm month in Florida.  It is the kind of month that you just want to have a glass of wine and a salad for dinner.  I have just the salad for you.  It can be made ahead and served outside on the lanai.  Enjoy

Feta Cheese Pasta Salad

3 cups uncooked pasta (your choice of size and shape)*

2 Tablespoons lemon juice

½ cup olive oil

Salt and pepper to taste

¼ teaspoon dried oregano

1 clove garlic, crushed

2 tomatoes cut in wedges

1 cucumber, peeled and sliced thin or chunky

1 green pepper sliced in thin strips

15 black olives (can be cut in half)

1 ¼ cup crumbled feta cheese

8-10 radishes, sliced thin or chunky

¼ cup green onions, sliced

2 Tablespoons fresh parsley, chopped

Cook pasta as per direction on package.

Drain well and cool.

Combine dressing--oil, salt, pepper, oregano, lemon juice

      and garlic in small bowl.

Wire whisk until blended.

Combine pasta,  tomato wedges, cucumbers, olives, green

     peppers, feta cheese, radishes, onions, and parsley in

     large bowl.

Pour dressing over salad and gently coat pasta.

Serves 4-6

* My favorite pasta with this salad is rotini.  These are the curly noodles and you can get them in multi-colors.  The other possibilities are cavatappi or fusilli noodles.

May

May

It's starting to get warm and things lite and tasty are good.  Here is one of my favorite salsa recipes.
It can be served with fish, pork chops, and chicken cutlet.

Mango Salsa

1 ½ mango, diced

½ red pepper, diced

½ yellow pepper, diced

15 oz can pineapple chunks

½ red onion, diced

salt and pepper to taste

¼ cup honey

¼ cup molasses

15 oz can black beans, rinsed and drained (optional) 

Put 1/3 of the mango into the blender and puree.

Combine with the remainder of the cubed mango.

Stir in remaining ingredients.

Refrigerate before serving.

Can be refrigerated for several weeks. 

March is a great month. Need something to serve that is warming to the body!

Lemony Chicken Soup with Orzo

Broth:

1 left over roasted chicken with 1-2 cups meat

12 cups water

2 bay left

4 teaspoons salt

Soup:

1 cup diced onion or leek

1 cup diced celery

1-2 Tablespoons olive oil

2 teaspoons toasted coriander seeds (or ground fine)

¼ cup fresh dill

½ cup lemon juice (2-3 lemons)

Zest from 2 lemons 1 Tablespoon

1 cup orzo

Garnish with sour cream and sprigs of dill (Optional)

2 eggs (if you want to try the variation to the left)

Broth:

Pour 12 cups of water over chicken carcass w/2 bay leaves

Simmer covered for 1-2 hours.

Strain over a large bowl, reserving stock and meat.

Let cool. Then separate meat from bones.

Soup:

In pot, saute onion  and celery in oil until tender,  5 minutes.

Add chicken stock and meat.

Add coriander seed, dill, and lemon zest.

Bring to a boil. Reduce.

Add orzo and let simmer uncovered 15-20 minutes.

Add the lemon juice. Heat for 5 minutes.

Serve in bowls with a dollop of sour cream and sprig of dill.

January 2016

Mulligatawny Soup

Mulligatawny means 'pepper water'.  It is an English soup after an Indian recipe.  It is based on an Indian dish (stew) that was changed into a soup for the fussy British soldiers when Britain rulled parts of South Asia and India during 1858 to 1047. It is rich, thick and smells wonderful cooking.  But it makes a lot of soup, so have friends over.

16 cups chicken broth
6 pounds chicken breasts, cooked, skinless, chopped
64 oz can tomatoes, cut up and undrained
4 cooking apples, peeled and chopped
3 onions, finely chopped
2 turnips, diced and skinned
6 carrots, chopped
6celery stalks, chopped
2 green peppers, chopped
4 Tablespoons parsley, snipped just at the ends
3 tablespoons lemon juice
4 teaspoons sugar
4 tablespoons curry powder
1 teaspoon ground cloves
6-8 cloves of garlic, minced
Salt and pepper to taste

In a large soup pot combine broth, cooked chicken, undrained tomatoes, apples, onions, carrots, celery, turnips peppers, parsley, lemon juice, sugar, curry powder, ground cloves, and salt and pepper.
Bring to a boil, then reduce heat to simmer.
Cover, and simmer for 1 hour or until veggies are tender.
Stirring occasionally.
 Serves at least 10 people

I hope you enjoy.  A friend gave me this recipe which I added a few spices.  Thanks Ginny!