The Chef's Last Minute Lentil Soup

Hey, it's been a crappy rainy last couple of days. Not  much snow to speak of yet, but just the bone-chilling wet cold that reminds me of winters living in England and made me yearn for my mother's amazing German lentil soup. The Chef is a self-proclaimed Soup Master, and I'll give credit where credit is due- he does make some pretty incredible pots of amazing. As I said, I'm a huge fan of lentils, and with lots of fresh vegetables in the fridge The Chef came up with a homey, hearty and meat-free lentil soup I think will be a new regular item around here. Using up some leftover mirepoix from another recipe a couple days ago, the last of the zucchini from the garden, home canned tomatoes and beef stock and of course, lentils, which we always seem to have on hand, this soup hit the spot. 

The Chef's Last Minute Lentil Soup

• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 4 garlic cloves
• 1 cup chopped zucchini
• 1 bag lentils
• 1 quart beef stock
• 4 cups chopped tomatoes
• handful sun dried tomatoes
• olive oil
• salt and pepper
• pinch of crushed red pepper
• 1 tsp crushed oregano
• 2-3 bay leaves
• 2 tsp crushed dried thyme

Heat a couple tablespoons of oil in a large stockpot. Add the onion, celery and carrot. The Chef used some that was leftover from another meal so it was pretty good sized chunks- worked perfectly. Nice and substantial. 

Cook and stir about 8-10 minutes, then add the garlic and cook another minute or two. Add the vegetables, beef stock (you can use chicken or vegetable stock if you prefer) and the seasonings.

Rinse and sort the lentils, add to pot. Bring to boil, then reduce heat, cover and simmer about 25 minutes until the vegetables and lentils are tender.

Look at all those chunky vegetables!

You can add any veggies you like to this recipe- and before serving you can add some baby spinach, chopped kale, big handful of fresh herbs such as parsley or basil. Serve with a sprinkle of shredded Parmesan cheese. It reminds me of a minestrone with the chunky veggies and tomatoey broth. 

My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.

Cooking with cast iron

When I think of a country kitchen my mind's picture always includes a row of neatly spaced cast iron pans hanging on the wall. For a lot of years, as a city dweller, I turned my back on cast iron. "Too rustic" and "too countrystyle" for my urban, contemporary kitchen and cooking style back then, I chose instead to furnish my kitchen with hard anodized cookware and pricey accessories. The only cast iron I was really interested in was enameled cast iron from Le Creuset. Friends offered me different skillets and grill pans to try and convince me I should try it, but I was stubborn. 

Vintage cast iron deep pan for frying

Ohhhhh life is filled with regrets, is it not? Now, several years later, I don't live in a big country farm house but I do embrace a different kind of life and after all this time cast iron cookware has a piece of my heart. My "collection" consists of one solitary skillet given to me by my sister but using this one skillet has started me on a journey I wish I had begun long ago. I think of all the times I passed on a rough looking old skillet in a thrift store that my friend Jessica would snap up in a second. Garage sales with the odd piece here and there that I left on the table continue to haunt me. I think the biggest reason I wasn't interested in getting any was not wanting to mess with seasoning and not wanting to worry about getting them completely dry after cleaning. My Calphalon is just too easy to care for and I was spoiled.

We all know cast iron has been around for centuries. What is it about this ages-old material that keeps cooks all over the world in the fan club? I asked my cooking friends to share their thoughts on cast iron and here is what they had to say-

Becca's awesome thrift store treasure is
featured on her blog, www.itsyummi.com

Leslie says she loves the ease of being able to cook and bake in hers. She also loves the easy clean up and good flavors that a well-seasoned pan provide. Marie also loves using hers for baking.

Jennifer owns three skillets and loves them, although she feels eggs don't do as well in them as in other pans. 

Mary stresses NO SOAKING to reduce the risk of rusting. I agree completely. I have never had to soak mine. Even if stuff appears to be stuck really bad, just a few minutes wet loosens everything right up. She has skillets that once belonged to grandparents, and says they are the best for fried chicken.

Chef Todd's innovative use of cast
iron in the restaurant kitchen.

Paul likes his for cooking bacon (which is the easiest way to quickly and continuously season the pans too!) and for using on the grill. He is an advocate of the No Soap Policy, which I agree with. Todd had a very clever use for his skillet- he flips it and uses the flat bottom like a grill, perfect for searing tuna. Ingenious! As a professional chef he uses this clever idea in the restaurant kitchen, where single-use items are a hassle and finding multiple ways to use cooking equipment is important to your overall efficiency and creativity.

Deb's cast iron collection

My good friend Deberah has an awesome collection of cast iron skillets in a range of sizes. I NEED this in my life! She has a big ol' skillet for frying up piles of food for her hungry household of guys, and one of the small ones I really really want bad! 

Becca scored a piece at a thrift shop for 50 cents! Even though it had a badly corroded spot she reseasoned it. It's not perfectly non-stick but she says it's awesome for fried chicken and cornbread.

It's interesting to me that my friends who responded represent a wide difference in cooking styles yet they all expressed the same basic pro and cons- durability, ease of use and great for frying. Some of them are home cooks like me and others are professional chefs, food writers and bloggers, culinary students and cookbook authors. I can't think of too many other kitchen items that have such a broad appeal. 

My one and only cast iron skillet

Now I have an overwhelming need to get to as many thrift stores, estate sales and auctions as I can to search for vintage pieces. I'm sure I'll be learning all about restoring cast iron to it's beautiful, usable form. Of course, I'd love to find a larger, deeper skillet for frying chicken and things like that. A Dutch oven is a must-have and something I would use all the time for breadmaking and a cornstick pan would make a nice addition. I could use several small skillets for table service, hot dips, baking cornbread and such. This is one hunt I'm looking forward to!

Right now, let's cook something in cast iron. Something simple, rustic and homey that will demonstrate everything we love about cast iron- the perfect crusty sear, the nonstick seasoned surface and the heat distribution you only get from a heavy solid pan. I'm going to make a quick German style toss of crispy fried potatoes, perfectly sauteed cabbage and juicy kielbasa slices, seared golden brown outside and perfect on the inside. This is a favorite weeknight meal for me, easy to pull together and on the table in minutes- simple flavors, easy techniques, just toss in a bowl and add some spicy mustard.

Fried potatoes are nothing else if not amazing when cooked in cast iron. Most people who use cast iron proclaim fried potatoes as THE best in cast iron. Yukon Gold potatoes are a great choice for fried potatoes. They are firm and less starchy and get that delicious crunchy brown exterior while staying tender and creamy on the inside. For this dish I leave the skins on (well, for every dish really) and cut the potatoes in half lengthwise before slicing. Give them a nice toss with oil and place in the hot pan, avoid crowding them as much as possible which tends to steam the potatoes rather than crisp up and fry. I am frying uncooked potatoes here, which is typical in the German kitchen, so they take a little longer than American "home fries." Turn the potatoes often to evenly brown, and place in a large bowl when they are all done. Season with salt and pepper. I like to use my giant stainless steel bowl and hold it in a warm oven.

Next up we are going to fry the kielbasa. This is the quickest step, as the sausage is already fully cooked. We just need to get that golden brown sear on the slices. Cast iron is made for searing meat. I put the sliced sausage in a bowl and toss with some oil, and add to the hot skillet. Just a couple minutes on each side usually does the job and into the bowl they go to rest with the potatoes.

Now the skillet has lots of gooey, crusty browned bits inside. We want to get that incorporated into our dish. Frying the cabbage last is a great way to do that. The vegetables release a little bit of juice, which deglazes the pan and the browned bits help caramelize and flavor the cabbage. This method is very similar to stir frying and demonstrates how versatile cast iron can be. I have a small head of green cabbage which I have cut into bite sized chunks (usually I use about half the head since it's just two of us). I add one onion, also cut in chunks, to the bowl, four minced garlic cloves and add to the sizzling hot skillet. Cooking over fairly high heat gives good caramelization to the edges of the vegetables without overcooking and the fat from the sausage adds tons of flavor. I like the cabbage a little on the crunchy side still so after a few minutes I season with salt and pepper and toss with the potatoes and sausage in the big bowl with a scoop of homemade German style mustard and a splash of vinegar.

Toss with a bit of grainy mustard- delicious!

That's it! Quick German-style dinner that is delicious with some grainy rustic mustard and buttered crusty bread. Cast iron makes dinner easy and delicious and cleanup is a snap. A quick rinse, wipe, heat to dry completely and that's it! 

I'd love to hear some of your cast iron stories!

Make It Yourself: Chipotle Chilies in Adobo Sauce

A while back I conducted a little non-scientific survey among my friends, and asked "what is a food trend you would like to see disappear?" Some were really good answers, like kale chips- let's face it, kale is great and all, but munching on a dried up leaf is not my idea of a good snack. Someone else felt that the bacon craze was getting a little out of hand, and another wanted cupcakes to take a hike.

Dried chipotle peppers getting ready for a long slow simmer

The most surprising response was chipotle peppers. Of course, here at our house we love hot and spicy foods, so any kind of chili pepper is my friend. I can't imagine wanting a pepper to go away. Chipotle peppers are one of those foods that a lot of recipes ask for, but I never seem to have in the pantry. It's only natural that I'd want to make it myself.

After a few hours of cooking they are plump, soft and
spicy/smoky delicious

Chipotle peppers are smoked jalapeno peppers. You can buy these at just about any larger grocery store or Hispanic foods market but if you are an experienced pitmaster you can easily smoke fresh jalapenos and dry them. I got mine at Penzey's and they are really inexpensive. 

Chioptle peppers are dried smoked jalapenos

The adobo sauce is easy- basically a spiced tomato sauce- you simmer the dried jalapenos in the sauce until they are softened and the sauce thickens and takes on that sweet smoky pepper flavor. These are easy to process in the small 4 ounce canning jars for shelf stable storage, or pop in the freezer if you don't want to process in a canner. This recipe is super simple and doesn't require a whole lot of attention if you use a slow cooker to reduce the sauce.

The rich, thick adobo sauce packs a TON of flavor

Let's heat things up in here!

Homemade Chipotle Peppers in Adobo Sauce

1 1/2 ounces dried chipotle peppers

4 cups tomato puree

1/2 cup apple cider vinegar

1 tablespoon onion powder or 1/2 cup minced onion

2 teaspoons garlic powder or 4-6 garlic cloves, minced 
1/4 cup honey

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon allspice

dash ground cloves

Combine everything in a slow cooker and cook on high until thick, leaving the lid ajar so the sauce can evaporate and thicken. This can take 30 minutes to two hours. 

Loads of flavor getting ready to happen

Prepare a pressure canner and 4 ounce canning jars, with lids.

The peppers plump up and soften during cooking

Ladle the peppers and sauce into hot, sterilized jars, leaving 1/2 inch headspace. Process the jars for 35 minutes at the correct weight for your altitude, for me it's 15 lbs. Cool completely before testing the seals.

These are so handy for all kinds of recipes and are better than the store bought chipotles in metal cans. If you open a jar and don't use the entire contents, just pop the lid back on and store in the freezer until you need it again. I had more than enough of the Adobo sauce so I canned the extra in 3 half pint jars for future experiments.

The finished jars

When I was making this recipe the aroma was incredible. The mixture of those warm spices, the cloves, allspice and cinnamon, are just heavenly together and the spicy hint of chipotle just takes it to a whole other level. I can't wait to open the first jar after they have mellowed for a couple months. The amount of chipotles compared to the amount of liquid looked a little off at first, but after cooking the peppers absorbed some of the liquid and plumped up. 

I removed as much of the stem from the peppers as I could. It wasn't easy to get them off but I did the best I could. You can leave them on if you like but you will want to remove them when you use the peppers later.

BIG thanks to my good friend Elaine, owner of FireFood, for her advice, discussion and expertise in working with hot peppers and canned foods. She spent considerable time talking with me about any issues that might affect safety, pH, pressure versus water bath, and so on.

NOTE: This recipe has not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use this one.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Tis the season- for turkey carcasses

I am that relative. Yep, you know the one- the crazy aunt or goofy grandmother who comes to holiday dinner and ends up going home with a plastic bag full of turkey remnants. It was easy to hide when I was the hostess cooking and serving dinner, but now our family has handed to reigns to the next generation of cooks and I no longer have to do it. I still make my own stock however so I need those old turkey bones!

Turkey (or chicken) stock is a pantry staple for me. It is one of the most versatile ingredients you can have. A pot of homemade soup in a snap. Gravy? Just heat, thicken and pour over. The uses are endless. Making you own stock is so easy and rewarding- you have all that slow simmered flavor without all the added junk and preservatives and artificial flavors. Storing stock for future use is super easy as well- pour into freezer containers and freeze, or if you're a home canner, you can process in jars for shelf stable stock. Let's get busy in the kitchen.

Bones. All stock begins with bones. For me, the best time to make a batch of stock is during the holiday season. I can always find a turkey frame somewhere. I've been known to keep a giant ziploc bag of chicken bones in the freezer also, waiting until I have enough to make a batch. If you are not the holiday meal host, go ahead and ask if the host will part with the frame! Can't hurt! 

It's not the prettiest sight, but there is a ton of flavor
in those bones!

Once you have a good amount of bones you can start planning your stock. Browning the bones is a very important step in making beef stock but it's not a necessary step in poultry stock. If you choose to roast your turkey bones, break the carcass apart and place in a large bowl. Drizzle with vegetable oil and toss to coat. Spread out onto baking sheets and pop into a 300-325 degree oven and roast until the bones are golden brown. One or two turkey frames in a giant pot (I use my water bath canning pot) is a good amount to start with. As long as I've got a pot started I'll make a last check of the freezer for stray chicken bones I might have been saving, and I'll throw those in as well.

Herbes de Provence are always part of my aromatics

Aromatics. Like beef stock, your aromatics should enhance the stock and provide some background flavors but NOT be an overdone flavor element. Remember, stock should be something that's a foundation, with your flavors being built for each individual dish. The traditional mirepoix, carrots, celery and onion, will lay the groundwork, and simple herbs- thyme, parsley, bay leaf- and peppercorns are about all you need but you can use any spices or herbs you like. I never add salt to my stock, saving this seasoning step for when I am preparing a dish with the stock. 

You don't have to fuss with peeling onions- just throw them in.
I didn't have fresh celery but I have tons of dehydrated- it
gives just the same celery flavor as fresh and stores in a jar.

Ok, so I am going to start by breaking down the turkey bones. Make sure you have picked off as much meat as you can and break the frame up into smaller pieces. Place in big stockpot. Add several bay leaves, a small palm full of peppercorns, several sprigs of fresh thyme and Italian flat leaf parsley. Add the vegetables- 2 or 3 carrots, scrubbed and cut into chunks; 3 stalks celery, washed and cut into chunks; 1 large onion, cut into chunks- you don't even need to peel it; 1 head garlic, cut in half crosswise. Our turkey was roasted with onion, garlic, thyme and apples inside the cavity- I left them in and will cook them with the stock. Fill the pot with cold tap water. Bring to boil over high heat, then reduce heat to medium low and simmer for at least 6 hours. Check the pot every once in a while and skim off any foam that's accumulated. This is a great project for a cold, gloomy day so you can let it simmer away while you settle in with a good book, some movies, or relax.

Let the stock cool slightly, then carefully remove the large pieces of bone and vegetable chunks and discard. Strain the stock through a fine sieve to catch all the herbs and small pieces. Place in pot and refrigerate overnight. The next day, scoop off any fat that has solidified on top. You won't get 100% of the fat but get as much as you can, especially if you are going to can it- excessive fat can prevent the jar from sealing.

After straining out the bones and vegetables my stock still has
some herb bits and isn't clear- but I like it this way. Here I am
condensing it slightly so I can use smaller jars and have more
flavor impact. I can always add water when I make soup later.

If you are going to freeze the stock, ladle into freezer containers, seal, label and freeze. If you want to can the stock you must have a pressure canner. Prepare your jars and lids. Reheat the stock to boiling, ladle into hot jars, seal and process at the correct weight for your altitude for 20 minutes for pints, 25 for quarts. Complete canning instructions can be found HERE. 

You now have jars of liquid gold, ready to turn into homestyle soups, rich flavorful gravies and luxurious reductions.

Guest Chef- Jenny B's Polenta Bites with Mushroom Ragu

Way back when my kids were still young seems like we always had a house full of other peoples' kids. Teenage girls with a flurry of clothes and makeup, teenage guys in the driveway showing off their cars and stereos. Jenny was one of my daughter's ever-present teenage friends that was always at our house, or the girls always at her house, yes always. They were pretty much inseparable. Goofy girls fussing over their hair, changing their outfits a million times, and worrying about those boys and cars. I had no idea this little smidge of a girl I had called Mini Jenny for so many years would become a cooking heavy hitter. 

As is life, the girls grew up, graduated from school and began their careers. I remember Jenny coming to my house as a brand new sales rep for Cutco and introducing me to what would become a huge obsession of mine- kitchen knives. Jenny moved on from selling Cutco, but the knives I acquired have become mainstays in my collection.

Jenny's submission to Perkin's Restaurant's contest- Open
Faced Steak Sandwich with Sauteed Spinach, Fried Egg and
Gorgonzola Sauce (photo by Jenny)

Jenny's heritage is Asian. If there is one thing I learned from my Asian friends it's that they are amazing cooks. Every occasion is a feast with tables laden with incredible ethnic dishes from meats to vegetables, noodles, rice and eggrolls. I tasted foods I never knew existed, and learned to overcome my hatred for cilantro as it was a huge part of so many of those Asian dishes. Of course Jenny grew up immersed in this culture and learned a few things along the way. Her style of cooking is eclectic and modern. A lot of fusion in her dishes. Techniques you'd never expect from such a young lady. And....... style. She just has so much style.

Beautiful Pancetta Wrapped Asparagus (photo by Jenny)

Thanks to the internet I have been able to watch Jenny's cooking blossom and grow. Her food always looks flawless. Her plating is inventive and beautiful. She just knows which plate to serve which food on and nothing ever seems mismatched. To top it all off, she has a keen eye with the camera and takes fantastic pictures of her culinary creations.  I have been wanting to do a feature with Jenny for some time but recently when she shared a pic of a fantastic appetizer on Instagram I knew this was the one I wanted to share (and make!!).

That fish is as big as Jenny!

It's no secret I am a sucker for delicious cocktail foods. I love making just a few appetizer type dishes, opening a bottle of wine, and having a nice quiet cocktail party for two. This recipe is perfect for that. It is insanely decadent with the polenta and Parmesan cheese, and those tender wine-braised mushrooms. Jenny used shiitake mushrooms for hers. I like to use a mix, so I used cremini, oyster, chanterelles and shiitakes. The chanterelles were dried and rehydrated before cooking. 

Polenta sounds like a very gourmet food, but it's actually quite simple. It's a fancy word for cornmeal mush. That's it! Super simple and easy. You don't need to splash out tons of cash for a package marked "polenta"- just buy yellow cornmeal. You want to cook it until the grains are soft and tender, so test often. I season with salt and pepper at the end of cooking and I go easy on the salt if I'm using Parmesan cheese, as it's quite salty on its own.

These days you can find Jenny cooking at The Des Moines Golf and Country Club in West Des Moines. 

Polenta Bites with Mushroom Ragu

1 cup yellow cornmeal

4 cups chicken broth

Parmesan cheese

salt 

ground white pepper

cooking spray

8 ounces fresh mushrooms*

1/2 red onion

2 garlic cloves

olive oil

1 teaspoon fresh thyme leaves, chopped

salt and pepper

1/2 cup Marsala wine

1 cup dry red wine

2 tablespoons butter

1 leek

cornstarch

oil for frying

*Jenny uses shiitake mushrooms. You can use whatever mushrooms you like. Shoot for about 2 cups of chopped mushrooms.

Spray a rimmed sheet pan with cooking spray and set aside.

In a medium saucepan bring the chicken broth to boil over medium high heat. Slowly whisk in the polenta, and continue whisking until thickened. Reduce heat to low. Cook until the polenta grains are tender, anywhere from 15 to 40 minutes. Stir every five minutes or so, to prevent sticking. Taste for salt- in case the chicken broth is fairly salty. Season with salt, if needed, and white pepper. Add Parmesan cheese to taste- I'm estimating about half a cup for my liking.

Remove from heat and pour into rimmed baking sheet. Spread out with an offset spatula so it's even in the pan, and about half an inch thick. Set aside and allow to cool at room temperature.

To make the mushroom ragu, clean and trim the mushrooms. Discard the stems of shiitake mushrooms. If using dehydrated mushrooms you will want to soak them in warm water for about 30 minutes to soften. Rinse and pat dry with paper towels. Chop the mushrooms into small dice. Chop the onion and garlic.

Heat a couple tablespoons of olive oil in a large skillet. Add the mushrooms, onions and garlic, and cook over medium heat until the mushrooms are browning and the onion is soft and translucent. Season with salt and pepper. Stir in the thyme.

Add the wines to the skillet and allow to cook until reduced and glossy. Stir in the butter. If you need to thicken the sauce, use a small amount of roux or cornstarch slurry.

To make the fried leeks, slice the leek into quarter inch slices. Separate into rings into a bowl and sprinkle a little cornstarch over. In a small pan, heat a small amount of oil and fry the leek rings until browned and crispy. Watch closely- they brown quickly! Remove to a paper towel to drain.

To serve, cut the polenta into bite sized squares, or shapes using canape cutters if you really want fancy. I prefer the clean and contemporary look of the neat squares. Place on a serving platter and top with a bit of the ragu and a couple fried leek rings. Serve immediately. 

This is such a lovely cocktail party nibble. The wines in the ragu add a savory complexity to the mushrooms' earthiness and the butter brings it all together with such a creamy texture. The polenta- oh my gosh, so so good. So modern. So Italian. Everything here can be made ahead and refrigerated. Just let the polenta return to room temperature and reheat the mushroom ragu a little before assembling.

I Must Be a Farmer- I Grew My Own Fenugreek!

The world can be a very small place at times. Thanks to the Internet and social media it's growing ever smaller by the day. I am making friends in far away lands and enjoying those connections through food, through music, through family, all the commonalities that make in-person friendships so wonder also help shape our online friendships. In my journey as a blogger and Facebook page owner, I met a young lady who lives in Holland. She has a very diverse background, being of Trinidadian descent, born in England, moved about Europe and settled in Holland with her husband and daughter, where Sue cooks amazing Indian recipes using the freshest ingredients, all homemade, and demonstrates a skill far too many cooks these days don't know how to deliver- portion control.

On Sue's Facebook Page Sue, You and Cooking Too she shares photos of everything she prepares for her family. The first thing I noticed when I first met Sue, besides in creative use of spices and the Euro names for foods we call something totally different in the U.S., was the heavy handed use of fresh vegetables on her plate. Her portion size is perfect- no monster piles of meat and starches, and the vegetables are often the stars of the plate. Lots of stir fried and fresh steamed veg. Careful use of lean proteins such as fish and other lean meats. Of course, those spices. Sue is a flavor master when it comes to spices. She inspires me to get out of my comfort zone and try all things Indian.

The fenugreek plants were sturdy and bright and the
blooms were fragrant and pretty.

Since I have this desire to try these new flavors, and spices I have been accumulating them over the last several months. Fenugreek is one such spice that Sue and I were talking about one day. I have a packet of the seeds but Sue says the leaves of the plant are also commonly used in Indian cooking. Now......as a gardener that just seemed like a challenge and a great idea. I have always loved growing "weird" things just to see how they turn out. Last summer it was a pot full of lentil plants- which resulted in a small palmful of lentils. Kind of fun actually. I separated out about 6 or 7 fenugreek seeds and planted them in a pot on the deck. Lo and behold they sprouted- very quickly I might add, making their appearance on the third day after planting. The plants grew quickly but weren't especially huge- maybe because they were grown in containers, I'm not really sure as I have no idea what they are like ground in the ground (maybe at the new house?). Anyway, the leave were bright green and solid. Sue told me I should make curry and chop up and include the leaves from the fenugreek plants in my dish. I did a little research and found lots of recipes using the leaves. Sue said they stink, but I didn't find them stinky at all- I found them to smell green and herbaceous. With all this information I was armed with fresh fenugreek leaves and ready to get cooking.

My schedule being as it was I never was able to utilize the leaves in any cooking so when I saw seed pods forming I knew it would be best to let the pods go and until they were fully formed and dry. The leaves browned and dried up and fell off the plants, as most plants often do.

The pots looked like just a bunch of dead sticks but those sticks held on to the seed pods, which hadn't fully dried yet.

After a week or so on the plant, the pods were finally dried. Splitting them open was interesting- they opened easily and revealed a line of squarish brown fenugreek seeds, packed in there like sardines. They popped out easily and are ready to go into whatever dish I plan to use them in, or to replant, for an ever-bearing harvest of fenugreek.

What happened was not only did I replace the few seeds I began with, I have an additional couple tablespoons worth of seeds to add to my jar. I can see this being a regular part of my herb gardening from now on, even if just for the seeds. Since I have these beautiful little seeds, it's time to get busy making something with them. I'm going to rely on Sue for some guidance in this department and get a recipe recommendation from her. I know it's going to be outrageously delicious.

Sue's West Indian Masala Blend
Photo is property of Sue, You and Cooking Too.

Sue's West Indian Masala

 2 tablespoons coriander seed
1/2 teaspoon fenugreek seed
1 teaspoon fennel seed
1/2 teaspoon mustard seed
1 teaspoon cumin seeds

Combine the seeds in a DRY skillet. Toast the seeds over medium high heat for several minutes until they become fragrant. Remove to a plate and allow the seeds to cool. Grind and use as desired.

So with Sue's masala blend, we are all set to make something really memorable. Once again I reached out to her for a recommendation on how to best use this spice blend and she suggested using the mixture as a dry rub for chicken or fish. She also said if you add a teaspoon of turmeric to the ground mixture it becomes a West Indian Curry. With that in mind, let's play around with some ingredients and do some research and come up with a great way to use this spice blend.

West Indian Curry Roast Chicken and Vegetables

2 pounds boneless, skinless chicken breasts
Sue's West Indian Masala (one batch with the turmeric)
4-6 cloves garlic, smashed to a paste
1/3 cup cooking oil
6 roma tomatoes, cut into chunks
1 medium onion, cut into chunks
2 zucchini, cut into chunks
head of cauliflower, broken into florets
1 stick butter
1 cup coconut milk
chopped fresh parsley
hot cooked rice, for serving

Cut the chicken breast into bite sized cubes and set aside.

In a large bowl add cooking oil. Add the curry seasoning and the garlic, stir to coat with the spices. Add the chicken cubes to the spice mixture, tossing to coat the chicken with the spiced oil. Allow the mixture to rest at room temperature about half an hour to marinate the chicken.

Add the vegetables to the bowl with the chicken. Toss to coat everything. Spread out in a rimmed baking sheet that has been sprayed with cooking spray. Drizzle with the stick of butter, melted. Roast in a 425 degree oven until the chicken is cooked and golden and the vegetables are crisp/tender. 

Remove pan from oven, with a spoon scoop out the chicken, zucchini, onions and cauliflower and place in a bowl. Use a fork to mash the tomatoes in the pan. Add the coconut milk to the tomato mixture and heat to boiling.

To serve, scoop a serving of rice into a shallow bowl, top with chicken and vegetables and spoon sauce over. Sprinkle with chopped fresh parsley before serving.

Amazing, right? The vegetables really come to life with the flavorful spice mixture, and retain their texture and color in the oven. I added half a dried ghost chile, crushed, to the spice mixture for some heat. A LOT of heat actually. You can also add an orange veg such as carrots, butternut squash or sweet potatoes- simply cut into chunks and pre-cook until almost tender, then scatter in the roasting pan with the chicken and other vegetables. 

As a relative newbie in the world of Indian foods I am thoroughly enjoying all the culinary experiments. Sue has been an excellent tour guide too. If you're on Facebook you really should give Sue's page a Like. It won't be long and you'll see what I mean about her portion size and abundance of vegetables. The typical plate at Sue's house has a realistic portion of protein and a colorful variety of veggies- most steamed or roasted. The few times she does serve fried foods like "chips" the portions are small as regarded as a treat, not a main portion of the meal. You will also appreciate the genuineness of Sue's "real people food"- no fancy plating or tricks with lighting in her pictures, just real homemade cooking for her family. I can honestly say I have learned more from Sue than any other person in my foodie network.