Homemade vs. Store Bought

When it comes right down to it, purely homemade tends to taste so much better than premade, packaged and store bought.  The majority of products are geared towards those of us who are alone.  Canned meals to plop into a saucepan and heat up on a stove top.  Frozen boxed meals that pop into a microwave for 5 minutes, ding, and it is ready to eat.  Of course there are the products pushed upon those wishing to lose weight, and, thereby, become healthier.  Atkins, Weight Watchers and Lean Cuisine are the big three in this regard.  Unfortunately though, and this is my personal opinion on many products tried, the taste, smell and texture are quite questionable.  The ingredient list is usually long, but instead of food edibles, it is chemicals.

Now do I use products geared towards convenience?  Of course!  Whether it is time constraints, a spur of the moment recipe idea, or simply clueless as to what to make; these products help with these issues.  Take, for example, Campbell’s Soups, the creamed varieties especially, can be easily used to blend ingredients together into a hearty, tasty, and fulfilling dish.

Some time ago, an ad link popped up on Facebook and it referred to a recipe called "Angel Chicken".  Basically it was a crock pot recipe where Campbell's Golden Mushroom soup, a packet of Italian salad dressing mix, cream cheese and white wine cooked for about 4-5 hours and was then served over angel hair pasta.  Simple recipe and I was willing to give it a try; that is until I went grocery shopping.  Pricing out a 10.5 ounce can of the soup, at various stores, ranged from $1.50 to $2.19, and I became, well, indignant about it.

I went home, got online and looked up the ingredient list for the soup; salt and sugar were the first two ingredients and the listing of preservatives and chemical additives was longer than the natural ingredients.  Breaking down the basic ingredients, the beef broth already has salt in it; then came tomato sauce, white wine, a roux of butter and flour, water and mushrooms.  Certainly no need for sugar, or additional salt.

Whenever I see mushrooms on sale, I will buy a couple of boxes and dehydrate them for future usage, so I had those on hand; as well as the other ingredients.  The task to make a complete meal now turned into a two-fold project; making the soup, then making the chicken recipe.  The idea of deconstructing the processed soup, and then recreating from scratch was a pretty exciting concept.

As the cooking process of the soup commenced, the smell in the kitchen was heavenly; if the entire recipe tasted as good as it smelled, this would be one heck of an accomplishment.  Now unknowingly, I had run out of angel hair pasta, so served the chicken, mushrooms and sauce over linguine instead...it was amazing; simply amazing!  More work than opening a little can of soup? Oh yes, but so, so worth all the effort.

So sorry Campbell's, but mine is better.

 Golden Mushroom Chicken

 Ingredients:

8 Tbsp. butter

8 Tbsp. flour

1 (8 oz.) package cream cheese, cut into cubes and softened

1 (14.5 oz.) can beef broth plus ½ can water

¼ cup white wine

1 (8 oz.) can tomato sauce

½ tsp. garlic powder

1 tsp. each crushed, dried basil, thyme and marjoram

¼ tsp. ground black pepper

8 boneless, skinless chicken breast halves, trimmed of fat

1 lb. sliced white mushrooms

1 and ½ lbs. angel hair pasta (linguine can be substituted)

Preparation:

In a large saucepan, medium-high heat, melt butter and whisk in flour; add cream cheese and stir until cream cheese begins to combine with the roux. Add beef broth, water, wine, tomato sauce, garlic powder, herbs and black pepper. Bring to a boil and reduce heat to low; let simmer for 5 minutes.

Set 6-quart crock pot on low; place in chicken breasts, mushrooms on top of chicken; pour the sauce over all. Cover and let cook for 5-6 hours; until chicken is moist and tender.

Prepare pasta according to package directions; place a chicken breast on top a serving of pasta and spoon sauce over all.

Makes 8 servings.

With holiday meals being planned out, think about taking some time to figure out how to avoid using processed products.  Yes, it will be a little more work, but the smiles on family and guests faces will be quite worth it all.  Then again, maybe you have wanted to develop your cooking skills, or even begin learning how; so start from scratch!

Mary Cokenour

An Ear of Corn Speaks Volumes.

During the month of October, we were subjugated to Mother Nature experiencing the indecisive phase of menopause.  It started our seasonably warm during the day, and comfortably cool for good sleeping nights.  That was her version of sleeping with one leg outside of the blankets.  Suddenly, it became so cold that snow fell; then sort of cold with thunderstorms, and hail pounding the land.  Most days, we start out wearing a winter coat, switch to a lighter sweatshirt, only to be searching for that coat, once again, at night.

Here we are in November, the in-between of last harvest and the hibernation of winter.  It is also the month to begin planning for the holidays; feasting, presents, traveling and making resolutions for the New Year.  While the various Hallmark channels are playing Christmas themed movies already, 24/7, until sometime in January; Black Friday commercials have been running for weeks.  Basically, while sitting in your Halloween costume, you can shop for Christmas presents, and plan your Thanksgiving meal, all at the same time.  Bah Humbug, I say!

There is something important, that the past two years should have taught us all, and that is to savor every moment.  Correct, tomorrow is never guaranteed, but pushing everything together, just in case, leaves nothing to appreciate later on; like the simple things.

There are many things that are simply good as is, and you do not need a good reason to want them.  A bowl of steaming mashed potatoes, butter oozing over the creamy spuds.  A slice or two of toasted bread smeared with cream cheese and orange marmalade; fruity, rich and that satisfying crunch of the toast.  No matter the weather, no matter the season, or what holiday has rolled around; these are the things that make us feel good, and give us comfort.

Some of our most satisfying comforts come from a versatile vegetable, Corn.  Delicious freshly grilled and coated with garlic or honey butter; or boiled in milk to bring out that rich sweetness.  Or added to casseroles for the taste and crunch it can provide.  Around the world, corn is used, in various forms, to create a basic staple, or an awesome gourmet dish.

In our southwestern states, especially, white, yellow or blue cornmeal is a mainstay staple found in almost every pantry.  Cornmeal is corn ground to a fine consistency; used in baking, as in cornbread or hushpuppies; for dredging when frying, or the making of tortillas.

Grits, a word that comes from the Old English “grytta” meaning a coarse meal and as the name implies, gritty; these are a staple in most southern USA dishes; served for breakfast, lunch and/or dinner. Grits have a creamy texture similar to porridge or moist oatmeal.  This can be eaten alone, as a side dish, or as part of a larger recipe.

Polenta, what was known as a peasant food in Italy, was often cooked in a copper pot called a paiola; the grind is somewhere between the consistency of cornmeal and grits; used in baking, or a side dish similar to mashed potatoes.

Using the process of milling called “Stone Ground” retains some of the hull and germ of the corn, lending more flavor and nutrition to recipes. It is more perishable, but will store longer if kept in an air tight container and refrigerated.

Basic Grits

Ingredients:

4 cups water

2 Tbsp. butter

1 tsp. salt

1 cup stone ground grits

Preparation:

In a large saucepan, on high heat, bring the water, butter and salt to a boil. Gradually add the grits, return to a boil; reduce heat to low.  Cook the grits, stirring occasionally, so that they do not stick or clump; they are done when the texture is creamy, about 25-30 minutes.  Season with additional salt and butter to taste, if desired.

Makes 4 servings.

Notes:

Additional seasonings:  ½ tsp ground black pepper or garlic

If adding cheese reduce water to 2 cups, add in 2 cups milk; cook grits according to instructions.  Add ½ cup shredded sharp cheddar cheese plus 2 additional Tbsps. butter to grits; whisk to fully incorporate.

Basic Polenta

Ingredients:

6 cups water

2 tsps. salt

1 and 3/4 cups stone ground cornmeal

3 Tbsp. unsalted butter

Preparation:

In a large sauce pan, high heat, bring water to a boil; add salt.  Slowly whisk in the cornmeal; reduce heat to low; cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from heat; add butter; stir until fully incorporated.

Makes 6 servings.

Notes:

Polenta can be served as is, or spread in a parchment lined baking pan, cooled in the refrigerator and cut into shapes.

Additional ingredients to make it more savory:  ½ cup of minced mushrooms, red onion or both; sautéed in butter before adding.

Use chicken broth instead of water for a richer flavor.

Reduce water to 4 cups; add 2 cups milk, follow cooking instruction; and then whisk in ¾ cup shredded Parmesan cheese.

 Cornbread

 This is a basic recipe for cornbread.  Chile peppers, such as jalapeno, and/or cheese can be added; the amount is up to the baker.  Personally, if making a cornbread with chile peppers, I only add one fine diced for each loaf being made.  I do not want the flavor of the cornbread itself to be overpowered.

Ingredients:

1 Tbsp. melted, unsalted butter

2 cups all-purpose flour

2 Tbsp. baking powder

1 tsp. salt

2 cups yellow cornmeal

½ cup sugar

1 cup unsalted butter, softened

2 cups milk

2 large eggs, beaten

Preparation:

Preheat oven to 400F.  Brush two 9”x5”x3” loaf pans with the melted butter.

Into a large bowl, sift together the flour, baking powder and salt.  Add in the cornmeal and sugar, mix well.  Cut the softened butter into the dry mixture until it forms a coarse meal.

In a medium bowl, whisk together the milk and eggs; mix with coarse meal until a smooth batter forms.  Divide the batter between the 2 loaf pans.

Bake for 50 minutes, or until a toothpick comes cleanly out of the center.  Cool the pans on wire racks for 15 minutes before turning the loaves out.  The cornbread can be served warm or cool.  To store, wrap in plastic wrap and it will keep for 2 days in a cool, dry place; or it can be frozen for up to 2 weeks.

Makes 2 loaves.

…and if you are looking for a soup to serve at a holiday meal, something to warm up your bones, or even bring to someone feeling poorly, try…

 

Chicken Corn Chowder

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

1/8 tsp salt

¼ tsp. paprika and ground black pepper

4 large potatoes, peeled and cubed

2 carrots, peeled and large diced

2 stalks celery, large diced

1 small onion, diced

6 Tbsp. butter

4 Tbsp. flour

3 cups milk

2 cups cooked whole kernel corn

2 hard boiled eggs, diced

Preparation:

Preheat oven to 350F; spray roasting pan with nonstick spray. Season chicken with the salt, black pepper and paprika; roast for 15-20 minutes; juices in chicken will run clear. Remove and cut into cubes. While chicken is roasting, place potatoes, carrots and celery in a large pot, cover with salted water; cook on high heat until potatoes are fork tender. Drain, but retain 1 cup of water.

In the large pot, melt butter on medium-high heat, add onion and cook for 5 minutes; add in flour and mix thoroughly. Continue to cook for another 5 minutes, stirring to make sure the flour is well incorporated. Add in milk, retained water and corn; bring to a boil, stir and continue to cook for 10 minutes. Mix in diced eggs and serve.

Makes 6 servings.

Mary Cokenour