Adventuring for More Bite.

 

Back on April 27, 2022, I gave you a recipe for Garlic Chicken with Soba Noodles and it is a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure, and honestly, do we really want to be stuck in a rut when it comes to eating?

For instance, crushed red pepper flakes give heat, but wanting more than overall heat in the mouth is the goal, we want bite!  A bite on the insides of the cheeks, on the tongue; something to make the diner stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?  The oil from the cracked peppercorns gives a fresher flavor, and exciting aroma, to the dish.  Its main active compound, piperine, has benefits that include antioxidant and anti-inflammatory properties, as well as for brain and gastrointestinal health.

In the recipe for Garlic and Pepper Chicken, the chicken is coated in cornstarch, fried in oil and immediately seasoned with coarse salt and cracked pepper.  As the chicken drains, the seasonings adhere to the chicken ensuring a flavored packed coating.  Using peanut oil is beneficial due to its ability to reach a high temperature quickly, so the food cooks quickly itself. The oil is not heavily absorbed, so your food is light, not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok as they cut cooking time and require easy maintenance.

 

Garlic and Pepper Chicken

Ingredients:

1 lb. boneless, skinless chicken (breasts, thighs or combination); cut into ½-inch strips

½ cup cornstarch

1 cup peanut oil

1 Tbsp. coarse sea salt

2 tsp. cracked black pepper, divided in half

1 and ½ cups broccoli florets

¾ cup diced red bell pepper

2 Tbsp. minced garlic

1 Tbsp. chili sauce

2 Tbsp. mirin wine (Japanese sweet rice wine)

¼ cup dark soy sauce

¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp. black pepper immediately.

Remove all but two tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

But wait, maybe recipes with an Asian flare are not up your taste bud alley.  Then how about going the classical culture route, Italy and Greece, aka Mediterranean, which is known for its healthy usage of garlic, olive oil and fresh ingredients.

 

Garlic Chicken and Pasta

Ingredients:

8 Tbsp. butter

3 cloves garlic, minced

4 Tbsp. olive oil, divided in half

1 boneless, skinless chicken breast, cut into ¼- inch slices

2 cups steamed broccoli

1 cup red bell pepper strips

1/4 cup chopped fresh parsley

4 cups cooked rigatoni

salt and pepper to taste

Preparation:

In a small saucepan, low heat, melt the butter; add the garlic and cook until softened, about 5 minutes and stir occasionally to keep from sticking or burning.  Remove from heat.

In a large skillet, heat two tablespoons of oil on medium-high heat; sauté chicken until fully cooked; remove from skillet.  Add remaining oil to skillet and sauté vegetables until edges just begin to brown.  Add chicken back into skillet, add the garlic butter sauce, parsley and pasta; mix thoroughly and cook for 5 minutes.  Add salt and pepper to taste.

Makes 4 servings.

Pasta not on your diet, whether due to the carbs or gluten?  Let’s change up the broccoli to asparagus; add sliced black olives, and give a tangy zest with feta cheese.  I call this Greek Chicken with Asparagus.

First, cut the chicken breast in half, lengthwise; then cut each cutlet in half, so we have four palm sized pieces.  With the asparagus, make sure to purchase the thin, “baby” type; bend each spear slowly and it will snap apart where freshness meets woodiness.  Those woody sections can be thrown into the compost bin.  Now, lay flat a 14” x 10” piece of aluminum foil (they are sold pre-cut), and place about 8-9 spears down, next place a piece of chicken on top.  Spread a few bell pepper strips and a good pinch of slice olives; then spoon that lovely garlic butter sauce over all.  Fold the foil over the ingredients and seal the ends, making a packet; place on a jelly roll pan (ensures no drippage onto the oven floor if a packet leaks).  Bake in a preheated 400F oven for 20 minutes.

 

When you open the packet, carefully transfer all to a plate, including that scrumptious sauce, and sprinkle feta cheese crumbles over.  You will be amazed, not at just how easy this dish is, but at the wonderful flavors and scents.

This is a time when celebrations are coming up; graduations, young men and women going off on their missions, engagement parties, wedding receptions, and do not forget the yearly birthday and anniversary celebrations.  You now have three chicken recipes that will wow your guests, and, being easy to create, can be done in bulk preparation as well.

Mary Cokenour

 

Easy Creamy Smothered Baked Tasty Casserole

In the past weeks I have seen, repeatedly, posted a recipe for Pork Chop and Potato Casserole featuring Campbell’s Cream of Mushroom Soup.  Usually, it is a photo of the completed dish with ingredients listed, just the names, not the amounts, and “Click on this link for full recipe”.  Clink on the link and you are taken to a cooking blog, or a Facebook page, that will not give the full recipe unless you become a follower.  While I would love to see folks click “Become a Follower” on my own food blog, I do not keep the recipes as secretive as a government agency.

Not everyone wants to join a blog, or page, just to access one recipe, and nowadays it is just easier to do a search, and find it printed elsewhere, intact with full ingredient list and directions. That is exactly what I did do, a search and read many a recipe describing the writer’s take on what the recipe should entail.  While many a recipe was quite simple to accomplish, some were so complicated, it went from comfort food to Michelin star status.  Well, my blog is about adventures in creating and enjoying comfort food, so that is the path I chose to create a dish of my own.  Also, while many a recipe had the same name, many others used a more descriptive word in the beginning, usually “easy”, “creamy”, “smothered”, “baked”, or “tasty”.; hence this article’s title.

The combination of pork with potatoes goes back centuries, to every country, and its culture, that had the two food products available.  Putting them both, into one pot, was merely a way to save time in the cooking process while other chores could be finished up.  Those working outside the home environment could come back to a hearty meal, spend quality family time, before heading off to bed.

So, how did cream of mushroom soup come into the mix?  Recipes for mushroom soups were made popular during the 16^th century, mainly in France and Italy, for the royals and rich.  It was 1934 that the American company, Campbell’s put out a canned version of a creamed soup.  Open the can, put contents in a pot, add milk, heat and enjoy a bowl of smooth, filling, comfort food.  Campbell’s went further in enticing housewives to buy their products by putting easy-to-make recipes on the labels.  However, the recipe for the pork chop and potato casserole was not one of their creations.  In fact, the only origin found was references to being influenced by French and Italian cuisines that used a smooth mushroom sauce that “smothered” the pork, and “scalloped” the potatoes at the same time, in one pan.  So, who did it first?  Ask anyone, and you will probably hear it was Grandma So-and-So, or Great Grandma What’s-Her-Name; and that Campbell’s Cream of Mushroom Soup was the base for the sauce.

When it comes to the pork chops, bone-in or boneless, can be used, but cooking times must be adjusted, since bone-in takes longer to cook thoroughly.  Depending on the thickness of the chops, brining or soaking overnight in milk, will help loosen up the meat’s fibers.  Trimming away as much outside fat as possible ensures the sauce will not become greasy.  A little fat running through the chops will melt away during the searing process, so no need to add a fat to the pan.  Personally, I prefer using the boneless chops that about ¼-inch thick as they need no brining or soaking; they are thin enough to absorb the flavors and moisture of sauces.

Potatoes used can be any type, from the buttery golden to the hearty russet; and cuts can be thinly sliced, cubed or chopped.  However, the cut of the potato should be one that goes well with the chops being used.  A thinly sliced potato will bake up much faster than a thick, bone-in chop, so you will end up with mushy or burned potatoes before the chops are done.  You want the pork chops and potatoes to cook evenly, together.

After reading many a recipe, I came up with my own which pairs chopped potatoes, sliced mushrooms and boneless pork chops together.  It is a simple ingredient list, easy directions, and the end result is a “easy creamy smothered baked tasty casserole”.  That title is too long, so I simply call the recipe Pork Chops, Mushrooms and Potato Casserole.  Enjoy!

 

Pork Chops, Mushrooms and Potato Casserole

Ingredients:

8 boneless pork chops, ¼-inch thick

2 Tbsp. oil (optional – use if skillet is not nonstick)

5 medium sized potatoes, peeled and chopped (1-inch pieces)

1 (10.75 oz.) can cream of mushroom soup

1 (2 oz.) packet onion soup mix

2 and ½ cups 2% milk

1 cup (8 oz.) sliced mushrooms, canned or fresh

Preparation:

Preheat oven to 400F, spray a 9x13 baking dish with nonstick buttery spray.

 

Trim outside fat from pork chops; heat large nonstick skillet on medium-high heat; sear both sides of chops, two minutes per side; remove from skillet and set aside.  If using a skillet that is not nonstick, then heat the oil before searing. 

 

 

 

 If not already done, peel potatoes and cut into one-inch pieces; cubes, triangles or mix of both shapes.

 

In a large bowl, whisk together creamed soup, soup mix and milk.

 

 

 

 

 

 

In baking dish, spread out potatoes, cover potatoes with pork chops leaving space between chops, spread mushrooms over chops.  Pour soup mixture over all.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake additional 20 minutes.  Chops will be cooked thoroughly, potatoes and mushrooms softened with a smooth, bubbling sauce.

 

Makes 6-8 servings depending on size of chops.

 

Note: The creamed soup and soup mix have salt, so that is why I did not add any.  There are also low sodium brands available, if you want even lesser salt.

Mary Cokenour

Back in Black, Berry That Is.

This recipe will be the one I mentioned April 9, 2025 when Blackberry Tarts was the main feature. Blackberry Coconut Pound Cake is not exactly what might be found on the menu of a tea shop, but it is scrumptious.  Thank you to our friends at Ja-Roen Thai and Sushi restaurant, and Janet, who works at Blue Mountain Foods, for being my guinea pigs, and reviewing the cake.

 

First off, pound cake vs. cake, is there a huge difference between pound of comfort vs. a dainty delight?  What exactly is pound cake?  Most folks believe that the cake itself weighs a pound, no, but it will add pounds to your waistline.  Pound cake originated in Northern Europe around the 18^th century with a recipe calling for only four ingredients: butter, flour, sugar and eggs.  The ratio was one pound of each, and the baked cake equaled about four pounds.  However, since each ingredient measured out to one pound, it was given the name “pound cake”.  Pound cake is a dense cake, and the batter will be stiff and sticky, so rubber spatulas work well when mixing, and moving the batter to pans.

Most tea shops serve delicate cakes aka sponge cakes, an example of which is angel food cake.  They are light, airy cakes that have a high egg-to-flour ratio.  Instead of using baking powder, the leavening is achieved by beating air into the whole eggs, or the egg whites. This creates a foamy consistency with the eggs, so sponge cake is also known as “foam cake”.  This type of cake originated, in Spain, during the Renaissance period (14^th to 17^th centuries).

While I used whole blackberries for the blackberry tarts, for the pound cake I went with blackberry preserves.  No real preference between jam and preserves, but preserves is what I had in my pantry.  There are differences between jam, jelly, preserves and marmalade, and that may also make a difference in usage when baking.

Jam:

Made with mashed or chopped fruit, along with sugar and pectin. Contains visible pieces of fruit, resulting in a chunkier texture.

Jelly:

Made with strained fruit juice, sugar, and pectin. Has a smooth, uniform texture with no visible fruit pieces.

Preserves:

Similar to jam, but with larger pieces of fruit or even whole fruits. Have a chunkier texture than jam, and contain whole pieces of fruit suspended in the gelled mixture

Marmalade:

A type of preserve, known for containing minced citrus rinds and fruit.

For the coconut, use unsweetened cream and shredded; with the blackberry preserves and sugar, it will be sweet enough.  Coconut cream is richer in flavor and has a high fat content; coconut milk is thinner in texture and does not contain any “meat” of the coconut.

Enough chatter, let’s get to the recipe!

 

Blackberry Coconut Pound Cake

Ingredients:

  Pound Cake

3 and ½ cups all-purpose flour (plus ½ cup for high altitudes)

3 tsp. baking powder

½ tsp. salt

2 cups (4 sticks) unsalted butter, softened

2 and 1/2 cups sugar (or equivalent of sugar substitute)

6 large eggs

3 tsp. pure vanilla extract

1 cup unsweetened coconut cream (NOT coconut milk)

1 cup blackberry preserves (or 1 cup jam plus ¼ cup chopped blackberries can be substituted)

1 cup shredded unsweetened coconut, divided in half

Coconut Glaze

1 and ½ cups confectioners' sugar sifted

4-6 Tbsp. unsweetened coconut cream (NOT coconut milk)

1 cup shredded unsweetened coconut     

Preparation:

Preheat oven to 350°F, grease 2-9-inch loaf pan, set aside. (see Note)

Sift together the flour, baking powder and salt in a medium bowl, set aside.

     

In a large bowl, mix together the butter and sugar on medium-high for 5-7 minutes until mixture is light and fluffy; scraping down sides as needed.  Add the eggs one at a time on low speed, fully mixing in one before the next; then mix in vanilla extract.

Alternating dry ingredients mixture and the coconut cream; add 1/3 of the dry ingredients into butter mixture plus ½ coconut cream.  Continue to alternate until all ingredients are nearly combined. Use a rubber spatula to mix the last bits of flour by hand to avoid over working; batter will be dense, stiff and sticky

 

Separate 1/3 of the cake batter into a separate bowl and mix in blackberry preserves, or jam plus chopped berries. In remaining 2/3s of batter, stir through the shredded coconut. 

 

 

  

 

 

 

Spread 1/3 of the coconut batter into the prepared loaf pan. 

 

 

 

 

 

 

Next, spread the blackberry batter evenly on top. 

 

 

 

 

 

 

Top with the final 1/3 of the coconut batter, spreading into an even layer.

 

  

 

 

Bake for 75-80 minutes, until a toothpick comes out clean from the center. Check the color of the tops after 30 minutes; if the tops are browning too much, tent lightly with aluminum foil until cakes are fully baked.  Remove from oven and let sit in pans until just cool enough to handle and remove from pans; place on baking rack cool completely.

  

 

 

 

 

 

When cakes are fully cool, whisk together confectioners' sugar and coconut cream to smooth, medium-thick consistency (start with 4 Tbsp. cream, add 1-2 Tbsp. until thickness is correct). Spread over the top of the cake and immediately sprinkle coconut flakes on top. Allow to set before slicing.

Makes 2 cakes.

 

 

 

Note: If using heavy dark nonstick baking pans, the bottom and sides of the cakes will come out darker in color, and be crunchier in texture; while the inside will be moist and tender.  Use lighter aluminum pans to allow cake to bake thoroughly within, and outside, for even texture.

Mary Cokenour