WAKE UP CALL

I look forward to breakfast. I have a different breakfast every morning and this one is my favorite when peaches and blueberries are in season. Sometimes I substitute raspberries for the blueberries, sometimes I add them along with the blueberries. You can use granola or a granola type cereal such as Great Grains Raisins, Dates and Pecans cereal which is what I used here. Measurements given are guides only. Use as much of any ingedient you want.

Greek yogurt is also preferred because it's creamier and thicker than other yogurts and if you choose you can use flavored yogurt, either peach, blueberry or raspberry so you don't clash too many flavors. Enjoy this one.

PEACH AND BERRY PARFAIT 1 serving

1 ripe peach skinned and sliced into thin slices

2/3 cup blueberries, raspberries or a combination of both

1 cup granola or granola type cereal

6 oz. plain Greek yogurt; or your favorite yogurt flavor

1/4 cup dried cherries, or cranberries (optional)

METHOD:

In a tall parfait or wine glass place 1/3 of the blueberries, 1/3 of the yogurt, 1/3 of the sliced peaches and 1/3 cup granola. Repeat ending with yogurt.

Sprinkle with dried cherries or cranberries.

RICH, CREAMY AND SPICY. THE PERFECT PASTA DISH

As much as I love this dish I can't make it more than a couple times a year since the calorie and fat count is so high. If watching your calories and fat intake is not a problem for you, then this is one you really should try. It makes a great side dish, or add chicken, ham or shrimp to make this a complete meal.

If serving this as a leftover, be sure to thin the sauce with milk not cream.

PEPPER JACK CHEESE PASTA WITH JALAPENOS Serves 6

3 Tbsp. olive oil

1 small onion chopped fine

3 cloves garlic, chopped fine or pressed

1 red bell pepper or combination of red and yellow chopped fine

2 jalapeno peppers, seeded to remove heat if desired and chopped fine

1/2 cup chicken broth

1/2 cup heavy or whipping cream

1/2 cup milk or half and half

1 cup shredded Pepper Jack cheese

1/3 cup shredded Asiago

1/3 cup FRESH shredded or grated Parmesan cheese

2 Tbsp. sour cream (optional)

salt and pepper to taste

1 lb. pasta (see note)*

3 Tbsp. chopped FRESH cilantro or parsley

juice of 1 lime or half lemon

METHOD:

Cook pasta according to package directions. Meanwhile,saute onion, garlic and peppers in olive oil over low heat in a large skillet for 5 or 6 minutes stirring often to avoid browning.

Add chicken broth and simmer for 3 minutes. Add whipping cream, milk and sour cream if using and heat gently, do not let it boil. Add salt and pepper.

Add cheeses and stir til cheese melts. Keep on very low heat to avoid separating. When ready to add to the pasta, incorporate sour cream if using.

Add to the drained pasta and mix thoroughly to blend. Sprinkle cilantro and lime juice OR parsley and lemon juice over all. Serve IMMEDIATELY.

NOTE: Because this is a thick, creamy sauce it doesn't do well with spaghetti or angel hair pasta. Use a stronger, heavier pasta such as penne, rigatoni, rotini, pappardelle, linguini or fettucini for best results.

Click here for a printable copy of this recipe. http://recipefromgloriakelley.blogspot.com/

FOR THE ZUCCHINI LOVER

Sooner or later your crop of zucchini will come in with a vengeance so I decided to give you a "heads up" on something very good you can do with all those zucchini. This is another one of those casseroles that is even better the next day.

This recipe shines with home grown tomatoes and zucchini.

You can use all zucchini or couple it with yellow crookneck squash.

Note: *Add one cup cubed, diced or chopped bacon, pancetta, ham or prosciutto cooked til almost crisp for real taste sensation.

ZUCCHINI, TOMATO, AND POTATO CASSEROLE Serves 6-8

2 Tbsp. olive oil

3 zucchini, unpeeled, sliced thin

2 lg. tomatoes sliced 1/4 inch thick

2 medium potatoes sliced very thin

1 very small onion sliced thin

1 cup shredded Fontina or Asiago cheese

1/2 cup grated FRESH Parmesan cheese

3 Tbsp. fresh Italian flat leaf parsley chopped fine

1 tsp. salt

1/4 tsp. black pepper

2 tsp. dried Italian seasoning

METHOD:

Preheat oven to 400 degrees.

Rub olive oil over bottom and sides of a 9 x 13 inch ovenproof casserole dish.

Lay half of the zucchini slices over the bottom of the dish. Repeat with potatoes and onions. Top with slices of tomato.

Evenly sprinkle 1/2 tsp. salt, a little pepper, 1 tsp. Italian seasoning, 2 Tbsp. parsley and 1/4 cup Parmesan cheese over all. *See note above.

Repeat with remaining vegetables and seasonings. Top the whole thing with the shredded Fontina cheese, and the rest of the Parmesan cheese.

Cover with aluminum foil lifting it in the center so it won't stick to the cheese topping.

Bake at 400 degrees for 35 - 40 minutes or til veggies are tender.

Remove foil, add the remaining parsley and bake for another 10 minutes.

Click here for a printable recipe: http://recipefromgloriakelley.blogspot.com/

GROWING CUKES? THIS IS FOR YOU.

Everyone I know is growing cucumbers. Never having grown them myself, I guess I can assume that they're easy to grow and produce bumper crops every year. So if you have more cukes than you know what to do with, using them in summer salads is a must. These salads are great for potluck dinners or barbecue parties or as a side salad for warm summer night. This is my favorite one. I've tried several but keep coming back to this one. Give it a try.

CUCUMBER AND TOMATO SUMMER SALAD

Serves 8

2 cucumbers, unpeeled and unseeded sliced thin

5 scallions sliced thin

3 Tbsp. minced fresh Italian flat leaf parsley

1/4 cup sour cream or plain Greek yogurt

1 Tbsp. mayonnaise

3 Tbsp. finely chopped fresh dill

1 1/2 Tbsp. Apple Cider vinegar ( or rice vinegar)

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. prepared yellow mustard

1 Tbsp. milk to thin if needed

2 or 3 small tomatoes, seeded and chopped in small dice

METHOD:

Combine the cucumbers, parsley and scallions

In a small bowl, combine the sour cream, mayonnaise, vinegar, dill, mustard, sugar, salt and pepper. Add milk if too thick. Blend well.

Pour dressing over cucumbers and toss well to coat. Divide among 8 salad plates or serve as a side dish.

CLICK HERE FOR PRINTABLE RECIPE: http://recipefromgloriakelley.blogspot.com/

CHICKEN TABOULLEH SALAD

I've only made this a few times and it's already becoming a favorite of mine and those to whom I've given the recipe. The Harvest Grain I use can be found at Trader Joe's in the rice/pasta section. I've made the Harvest Grain, using half chicken stock and half water and served hot as a side dish but I decided to see what would happen if I made this as a cold salad, added chicken, a few other ingredients and a handful of Honey Roasted Nuts (saved from the previous Pea and Peanut Salad). Adding the chicken makes it a meal in itself and the nuts give it a slightly sweet and very interesting flavor. I prefer this to the hot version.

If you can't find the Harvest Grains in your area subsitute orzo or couscous or a mix of both.

When I made this today I used herbed goat cheese but plain goat cheese or Feta would do nicely.

CHICKEN TABOULLEH SALAD serves 4 main dish or 8 side dish portions

1 1/2 cups uncooked Harvest Grains

3 Tbsp. fresh chopped mint

2 Tbsp. fresh chopped dill (do not use dried herbs)

1/4 cup fresh chopped Italian flat leaf parsley

3 or 4 scallions white bulb and a little green chopped

1 tomato seeded and chopped in small dice

4 Tbsp. crumbled Feta or goat cheese

4 Tbsp. good quality olive oil

3 Tbsp. lemon juice

salt and pepper

1/4 cup dried cherries or cranberries

1 cup or more diced cooked chicken

handfull of Honey Roasted Peanuts (optional)

METHOD:

Cook grains according to package directions and cool for about 30 minutes.

Combine all ingredients up to chicken. Mix well. Cool for 3 hours or more then add chicken and peanuts. Mix again to blend and serve over lettuce leaves.

Click here for a printable recipe. http://recipefromgloriakelley.blogspot.com/

PEAS AND PEANUTS - A GREAT COMBINATION

Michigan stakes a claim to his unusual but delicious side dish, the Peas and Peanut Salad. I've never seen this anywhere except in Michigan and it's served everywhere in the state.

A good and unusual combination, this dish is easy and quick to prepare and makes a great potluck addition. This one goes well with chicken, fish, beef and pork. I prefer to use Honey Roasted Peanuts because they give the peas a nice sweet flavor without the sugar taste.

Note: If you are serving this as a potluck dish, add the mayonnaise combination just before serving.

PEAS AND PEANUT SALAD

1 pkg. frozen baby peas
1 cup Spanish or Honey Roasted Peanuts or mixture of the two
3 slices very lean bacon
2 finely chopped scallions (white part only)
3 Tbsp. sour cream
3 Tbsp. mayonnaise
1 Tbsp. Miracle Whip (optional)
1/2 tsp. salt
1/2 tsp. sugar only if using Spanish peanuts

Thaw peas by running under warm water. Drain thoroughly.

Cook bacon til somewhat crisp. Lay onto paper towels to drain. Crumble into small pieces. Mix together peas, bacon, scallions and nuts.

Combine mayonnaise, sour cream, Miracle Whip, sugar if using, and salt. Mix into the peas and nuts blending completely.

Keep cold but serve as soon as possible.

Click here for a printable copy:

http://recipefromgloriakelley.blogspot.com/

ALMOND CRUSTED RAINBOW TROUT

Michigan stakes a claim to his unusual but delicious side dish, the Peas and Peanut Salad. I've never seen this anywhere except in Michigan and it's served everywhere in the state.

I love flatfish and being here in Michigan for the summer allows me to have the fish I can't get in the Southwest such as Lake Perch, Walleye, Lake Superior Whitefish and Pickeral. All of these fish are delicious but topping any of these with an almond crust makes it special. Rainbow Trout is my favorite but you can use any fish including Tilapia and Salmon. I don't like Salmon done this way, but you might.

I prefer to use sliced, rather than crushed almonds. They make a nicer presentation and have a better "mouthfeel."

ALMOND CRUSTED RAINBOW TROUT

2 Tbsp. melted butter

2 Rainbow Trout filets, rinsed and dried (substitute Tilapia, Halibut, Salmon or Whitefish)

3 Tablespoons all purpose flour

1/4 cup Panko bread crumbs

1 tsp. paprika or fish seasoning

1 large egg beaten

juice of half lemon

1 cup sliced almonds

1/4 cup FRESH minced Italian parsley

salt and pepper to taste

2 Tbsp. melted butter and mixed with

2-3 Tbsp. Lemon juice for drizzling.

METHOD:

Preheat the oven to 375. Rub 2 Tbsp of the melted butter onto the bottom of a shallow baking dish.

Combine the 2 Tbsp. melted butter and the 2 Tbsp. lemon juice for drizzling and set aside.

Place the flour, panko crumbs, salt, pepper and paprika in a shallow dish.

In a separate dish, mix the egg and lemon juice from 1/2 lemon

In a third dish, place the parsley and almonds.

Dredge the fish in the flour, then in the egg mixture draining off any excess, then in the almond mixture.
Place the fish in the shallow baking dish adding and patting down any leftover almonds and bake for about 12 minutes. If using a thicker fish such as halibut or salmon extend baking time to 15 minutes.

Place 4 or 5 inches under the broiler for about about 3 minutes or til the almonds turn a light, golden brown. Don't overcook.

Drizzle the fish with the combined melted butter and lemon juice mixture.

Click here for a printable recipe: http://recipefromgloriakelley.blogspot.com/

COOKING WITH, AND THE CARE OF CAST IRON COOKWARE

People who know me and some that don't are very surprised that I cook almost exclusively on cast iron cookware. Somehow they think that because I cook a great deal and am good at it that I should have cookware that is not only elite and designed by a chef, but expensive. Pleeeese!! I'm not on an ego trip, I don't buy cookware for it's looks, I buy for it's quality and it's ability to create a more perfect end result.
I'm serious about my cooking and won't settle for second best.

Cast iron is making a comeback and is now seeing sales soar as more and more cooks discover the benefits of cast iron and it's amazing ability to conduct and hold heat evenly and consistantly without hot spots as with other metal cookware.

This is why I have used it for over 30 years.

Most serious cooks agree that nothing, but nothing cooks like cast iron. Not only is it very inexpensive but professional chefs consider it to be one of the most precise cooking tools in their kitchen.

With the exception of a couple of Farberware pans that I've had since I got married 49 years ago, all of my cookware is cast iron, either Lodge, which in my opinion makes the best and Le Creuset which in my opinion is getting some very good and well deserved competition.

Lodge now makes enameled cast iron and Staub is coming into it's own with a gorgeous line of cast enameled cookware. But I still like the black, simple, and oh so great to work with, Lodge skillets, grills and specialty cookware. This is not a plug for Lodge, but since they originated the cast iron cookware in Tennessee over 100 years ago and make more cast iron than anyone in the market, I prefer this brand. It's quality is far superior than any other I've tried.

Black cast iron is now being sold pre-seasoned so that eliminates the first step. However, if you are a yard sale junkie, you can pick up some pretty nasty looking original, cast iron and with a little elbow grease and a stiff brush bring it back to it's original look. If it's older you can be sure you will need to season it. I prefer to season my own so I haven't bought any of the "new" cast iron. Somehow it just doesn't seem the same to me. It's no different, but in my mind.......

The more you use it the better it gets. Cast iron creates it's own natural non-stick surface without the health concerns of Teflon or other chemically treated surfaces. Even eggs won't stick. Frying bacon or other high fat foods in a skillet or roasting a variety of foods in the oven will help to seal the pores and season the skillet further and will create a smooth satiny patina on the surface. This patina is valued by cast iron owners and it's what we strive for.

I use my 12 or 14 inch skillet in my oven as a roaster for chicken surrounded with baby new potatoes or fingerlings; ribs; Italian sausage with peppers and onions; salmon and many other foods that would normally go into a roasting pan. When I pull a chicken out of the oven after roasting in the skillet, it's a deep crispy golden brown and the underside is brown and crisp. Salmon roasted for about 8 minutes at 425 in cast iron takes on a whole new dimension. The same for pan roasted trout, whitefish or walleye. Simply sear face down for about 1 minute, flip then pop into 400-425 degree oven for a few minutes. Awesome! And nothing sticks. If you own a piece or two and you find it sticking, the chances are you haven't seasoned it properly. Start over. Cast iron properly seasoned will not cause food to stick.

And of course cornbread in a cast iron cornbread pan or plain skillet is a must.

I have about 25 pieces of LeCreuset enameled cast iron and I like that just as well. The downside is that you can't put enamelware under a broiler. It looks good on the table so you can serve right from the pot. The 6 Dutch Ovens I own in various sizes do a fantastic job of making soup; pasta sauces; chili, etc. The enameled cast iron casserole dishes can make a simple dish a perfect dish. It is however, VERY expensive. I buy all of mine from the LeCreuset outlets and only buy "seconds." The sales staff and I could never find the flaw in any of the pieces I bought and I saved a great deal of money. "Seconds" are much less expensive.

I use cast iron not only for long, slow cooking but quick jobs, such as over-easy eggs turn out perfect in my 6 inch black Lodge skillet.

Once heated cast iron takes a long time to cool down, so allow for the fact that food will continue to cook for several minutes after removing from the heat source.

Never use soap or detergent on a cast iron pan. I use a stiff brush with very hot water. If by some chance something should stick, simply soak the pan in hot water as soon as it is emptied and let sit while you have dinner. Whatever sticks will fall right off. If you store your pans in a cupboard or drawer, lay a paper towel on the surface to attrace any moisture present in the air. For more information on caring for cast iron click here: http://www.lodgemfg.com/

If you don't have a cast iron pan, try one and see how you like it. It will take about 3 or 4 uses to get the hang of it, but I can almost guarantee you'll never use anything else again. They can be purchased at a fraction of the cost of the more ridiculously expensive "chef's name" brands, and NEVER wear out. NEVER!

And remember, just because a chef's name is on the cookware doesn't make it a better product or you a better cook.

It just makes the chef wealthy.

CURRIED COCONUT CARROT SOUP

If you like the flavor of curry and coconut milk, as in so many Thai dishes, this is one soup you will love. It can be served hot or cold and and packs a terrific flavor punch either way. The coconut milk makes this soup very creamy and smooth.

CURRIED CARROT SOUP WITH COCONUT MILK

2 Tbsp. unsalted butter

3/4 cup finely chopped scallions (about 1 bunch)

1 small onion finely chopped (about 1/2 cup)

1 Tbsp. finely grated or minced peeled fresh ginger

1 Tbsp. sweet curry powder

1/4 tsp. salt

Freshly ground pepper

1 1/2 lb. carrots thinly sliced

2 1/2 cups chicken broth

1/4 cup water

1 cup well stirred canned unsweetened coconut milk (do not use Coconut Cream)

1 Tbsp. lime juice

METHOD:

Melt butter in a 4 qt. heavy saucepot over medium/low heat.

Add onions, scallions, ginger, salt, pepper and curry powder. Cook stirring often til soft about 5 minutes.

Add carrots, broth, and water. Cover and cook over low heat for about 15 - 20 minutes til carrots are soft. Remove from heat, let cool for about 15 minutes.

Pour contents into a blender along with the coconut milk and puree til very creamy and smooth.

Pour into individual bowls and add 1/2 tsp lime juice. Sprinkle with chopped chives or thinly sliced fresh basil leaves.

TO SERVE COLD: Cool in the fridge for at least 5-6 hours. Thin with a little cold water if necessary and top with chives or basil as above.

Click on http://recipefromgloriakelley.blogspot.com/ for a printable copy of the recipe.

ROLL 'EM UP!!!

If you like the flavor of curry and coconut, as in so many Thai dishes, this is one soup you will love. It can be served hot or cold and and packs a terrific flavor punch either way. The coconut milk makes this soup very creamy and smooth.

THIS IS ANOTHER ONE that goes back years and years. I think if I had to pick 3 of my favorite comfort foods, this would be on the list. Easy to make, inexpensive and just plain good eating.

I don't add the traditional dill pickles because I don't like the combination of bacon and pickles in that sumptuous gravy, but if you like them, chop one up and add about 1 Tablespoon to each of the strips of beef just before rolling.

I do add a little fresh or bottled horseradish to the mustard. I think horseradish enhances the flavor of beef tremendously. Don't use creamed horseradish, it's not the same.

GERMAN STYLE BEEF ROULADEN Serves 4-6

4 Tbsp. Dijon or course grained mustard

1 Tbsp. bottled or fresh grated horseradish (optional but sooo very good)

1 1/2 to 2 lb. thinly sliced round steak or flank steak punded very thin to 3 inch wide by 4 or 5 inch long strips

Salt and pepper to taste but use salt sparingly

8 extra lean bacon strips (remove excess fat)

1 onion finely chopped

1/3 cup or more fresh chopped Italian parsley (do not use dried)

3 Tbsp. vegetable oil or shortening

4 cups rich beef broth

1/3 cup flour

1/2 cup water

METHOD:

Combine mustard and horseradish. Season the beef strips with salt and pepper. Slather 1 Tbsp of the mixture onto beef slices using all of the mixture.

Top with 1 slice bacon, 2 Tbsp. chopped onion and 1 Tbsp. parsley.
Roll beef strips and secure with a toothpick or two.

Brown well in a heavy skillet or Dutch Oven in vegetable oil. Remove rolls and keep warm . Without draining the skillet, add beef broth and heat to boiling.

Place the beef rolls into a Dutch Oven or Crockpot, pour the broth over the rolls, cover and cook til tender.

For Dutch Oven, place in a 325 oven for 2 hours or til rolls are very tender.
For Crockpot, cook on high for 1 hour then on low for 3 hours or til very tender.

Thirty minutes before done, combine the flour and water adding to the broth in the pot. Mix well, cover and continue cooking til done.

NOTE: I like the taste of gravy with sour cream so if you do too, add 3 Tbsp. after adding the flour/water mixture . This is good with sliced and sauteed mushrooms added to the gravy. Not traditional but very good.

Serve with creamy mashed potatoes and a mild flavored vegetable.

Click here for printable recipe: http://recipefromgloriakelley.blogspot.com/2009/06/german-style-beef-rouladen-serves-4-6-4.html