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Spicy Cucumber-Feta Soup

Spicy Cucumber-Feta Soup

When cucumbers are plentiful, cheap, and the weather is sultry, it’s time to make chilled herby and spicy cucumber-yogurt soup.  Lebanese to start with (Kh’yaaf B’lubban) and very like the Indian Kheera Raita, Americans have made this creamy, cooling dish their own–and I’m making it yours.  Perfect to eat as a cold first course or for a light meal, it’s ready in the time it takes to whir a few things through the food processor. That’s right; there’s NO COOKING HERE!! Just pressing a button–well, maybe a few times!

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Lamb Chops with Red Pepper Sauce on Cauliflower-Broccoli Mash–Summer Dinner Party

Lamb Chops with Red Pepper Sauce on Cauliflower-Broccoli Mash–Summer Dinner Party

Don’t hold me to it as I occasionally sleep until 7:30, but I’m mostly an early riser. A little time alone and a big cup of coffee or two go a long way to beginning my day properly. I turn on the local news and weather — I may not really watch much of it — check the sky for signs of sunrise,

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FRIDAY FISH: Sole Arrabbiata with Vegetables

FRIDAY FISH: Sole Arrabbiata with Vegetables

Eight years ago, I blogged a dish I perhaps inadvisedly named, “Saving Your Sole in a Fish Bowl.” I guess I couldn’t help myself. Recently, looking over some of my earlier fish and seafood recipes, it was obvious this recipe –while tasty and a little different –needed updating. Not only did the recipe itself scream for a fresh edit, the photographs were sad. So sad. They didn’t even look like the delicious meal I had made and, well, they were pretty embarrassing. If I were going to use this for the last FRIDAY FISH of the year (Good Friday), I’d better get to work. More about Good Friday?

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FRIDAY FISH:  Roast a Side of Salmon Friday Night/Make Salmon Chowder for Saturday Lunch

FRIDAY FISH: Roast a Side of Salmon Friday Night/Make Salmon Chowder for Saturday Lunch

While Americans think mostly clam when the word chowder is mentioned, there is a plethora of chowders (soup with milk or cream, thickened with potatoes or crackers) from which to choose–even right here on More Time. Here are three favorites:

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FRIDAY FISH: Oven Roasted Dijon-White Fish with Lemon-Garlic Spring Vegetables

FRIDAY FISH: Oven Roasted Dijon-White Fish with Lemon-Garlic Spring Vegetables

At lunch today, Dave (husband and sous chef) says, “So what are you going to call this?” Usually, by the time we’re eating, I have a name for my new dish. The thing is, a recipe title must say exactly what it is without being cutesy, obtuse, or overly long. My final choice isn’t cutesy–which would be something like “Aunt Alyce’s Fish Surprise.” It’s not obtuse–as in “Fish Supreme.” It is, however, overly long. I just can’t go over it one more time and I’m still not sure it states its case perfectly. I will say that while I thought about it for a week before I made it, it surpassed my dreams at the table. I wanted an oven fish meal and I got it. Simple and healthy? Check. No big shop or prep? Definitely. Contrasting in tastes and textures? Sure. Done quickly? Oh yeah. Scrumptious and satisfying? You’ll have to try it and see! We loved it.

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Chili-Cheddar Biscuit Pizza

Chili-Cheddar Biscuit Pizza

I’m not a big football fan. It’s just not my thing. But like many others, I honor the American institution and for Super Bowl you’ll often find me stretched out on the couch with the Sunday New York Times scattered around me and a glass of wine on the easy-to-reach end table. I even occasionally glance up to check the score, look at uniforms (which team is which color?), or comment on the commercials. As a cook, my main interest is in the half-time spread and that’s as it should be. As a musician, I often really enjoy the half-time show, and that cook persona gets her work done early so her singer self can enjoy what is surely the best part of the day. I mean, think Blues Brothers, Paul McCartney, and Lady Gaga as earlier favorites. Maroon 5 this year promises to be spectacular!

Complete Super Bowl Watching Info Here.

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Cooking with Addie:  Grilled Cheese Zucchini Bites with Salsa

Cooking with Addie: Grilled Cheese Zucchini Bites with Salsa

Cooking with Addie posts will come up periodically and are designed for older kids or teens learning to cook. Not a kid? Cook this anyway!!

Addie

Grilled Cheese Zucchini Bites with Salsa probably will be thought of as a SNACK, Addie.  Maybe a

  • starter, (UK terminology)
  • an hors d’oeuvres (French version–scroll down for definition) or
  •  an appetizer (USA)…

…something you’d serve before dinner if you’re hungry or if there’s company and some drinks are being served.  I think they’d also be good as a meal–perhaps with other fresh vegetables and whole wheat crackers or maybe in addition to turkey rolled up in tortillas if you’re really hungry.  However you might want to serve them, I think you’ll be happy because this is fun food. While I sometimes want chips, I often would rather eat veggies. These crispy bites kind of hit the sweet spot that wants crunchy, but hopes for healthy, too. You may feel the same way. My zucchini bites could also be made topped with mozzarella or Parmesan cheese, in which case you might use a marinara or even pizza sauce for the dip. Continue reading “Cooking with Addie: Grilled Cheese Zucchini Bites with Salsa”

Friday Fish: Southwestern Grilled Fish Sandwiches with Green Chile Goat Cheese and Jicama Coleslaw

Friday Fish: Southwestern Grilled Fish Sandwiches with Green Chile Goat Cheese and Jicama Coleslaw

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I make it nearly a practice to not google or check a cookbook when I first dream up a new recipe. Sometimes the dish-thought has been perking around in my brain or heart for a while; other times it’s a new idea encouraged by time or need. (Say Saint Patrick’s Day is coming up, for instance; I’m probably thinking about Irish food and that will not be corned and cabbage, I can promise you. Or, it’s Lent, like now, and I’m fishing around for fish.)  But afterward, when the recipe’s a PDF or the post is written, I sometimes will search for information on my meal and almost always for additional links to help my cook-readers. (Like where to buy native wild rice or another way to cook beans.)

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Thanksgiving Menu Chez Morgan, 2016

Thanksgiving Menu Chez Morgan, 2016

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Be happy giving. Be happy in your thanks. Just as the first Americans shared their table and their abundance with the very first immigrants!

Just for fun, I thought I’d post today’s menu.  Enjoy the holiday! I’m off to make turkey stock.

Thanksgiving Menu, 2016  Chez Morgan

 STARTERS

Roasted shrimp, fresh vegetables, aioli

Gruet Sparkling Wine, New Mexico

FIRST COURSE

Curried Apple-Butternut Squash Soup

Sineann Gewurtztraminer, 2015 (Yamhill-Carlton, Oregon) OR Autumnal IPA (Local Relic, CSprings)

 ENTRÉE AND SIDES

Gas Grill-Roasted Turkey

Oyster dressing

Sausage dressing (George Hamamoto)

Mashed potatoes

Gravy

Cauliflower with Gruyere Cheese and Parsley

Mashed Sweet Potatoes with Sherry and Walnuts

Brussels Sprouts Salad

Cranberry Relish     (Jan Keder)

Homemade Bread     (Jan Keder)

Pumpkin Bread with Dried Cherries and Walnuts

Butter 

Bethel Heights (Salem, Oregon) Pinot Noirs: West Block Vineyard and Casteel Vineyard, 2010

Seven Hills Dry Rose 2015 (Columbia Valley, Washington)

OR Oak Aged Belgium Strong Ale (Local Relic, Colorado Springs)

DESSERT

 Cranberry-Citrus Cheesecake, Pecan-Bourbon Pie, Pumpkin Pie, Chocolate Mousse (Ann Campbell), Apple Pie (Jeanne Patalano), Shoofly Pie (Mary Pat Garman)

Coffee/Tea Brandy/Port