Easy Berry Topping or Sauce

For an easy dessert, like store-bought ice cream or angel food cake, a raspberry, or strawberry or mixed berry sauce is a great topping. Using store-bought frozen, or fresh, berries, making the sauce takes just a few minutes, plus a few more minutes to cool.

The typical packages of frozen berries are 12 ounces, and the fresh berries are a pint. Both work with this recipe. I prefer organic berries, to avoid the pesticides that are often used on these crops.

12 ounces frozen or 1 pint fresh berries (raspberries, blackberries, strawberries, blueberries, or mixed berries), organic preferred

2 1/2 tablespoons brown sugar for 12 ounces of frozen fruit OR 1/2 tablespoons brown sugar for a pint of fresh berries

1/8 teaspoon salt

If using frozen berries, place them directly in a small enamel or stainless steel cooking pot. If using fresh berries, remove any leaves or stems and place the fruit in the pot. Add the brown sugar and salt.

Heat to a boil over medium heat, stirring frequently, and cook until fruit is becoming tender. Turn off the heat and break up the berries somewhat with a potato masher or fork. Let cool.

The sauce will keep, refrigerated, for a week or more.

Serve over your choice of ice cream, sherbet, cake, cheesecake, pudding, or even pancakes. An optional additional topping is whipped cream.

Lentil Dip in Ancient Style

Lentils, one of my favorite foods, go way back. I mean waaaay back. Lentils were among the first crops at the dawn of agriculture the Fertile Crescent some 6,000 years ago. Like other ancient field crops – barley, peas, emmer wheat – lentils emerged from wild predecessors, whose seeds were hard to gather. Early settled people accidentally replanted some of those wild seeds by discarding them near the garbage heap. Gradually, people began intentionally planting seeds saved from the previous harvest. As they reseeded from their better-performing plants their crops improved.

In that same era, another major breakthrough occurred in the Fertile Crescent. Terracotta (“baked earth”) pots were created by shaping then baking clay. Such pots permitted boiling and stewing food. It’s probably no coincidence that clay pots for cooking (and brewing!) co-evolved with the production of grains and legumes, which benefited from cooking. They made each other more valuable.

I started making appetizers from red lentils (tan/gray-green lentils that have had their skin-like hulls removed) when I joined my daughter, Maria Dondero, of Southern Star Studio, in her talks on pottery making. It’s customary in artistic circles to offer refreshments at “openings,” lectures, and demonstrations. Dips made from lentils and served from a terracotta dish humorously paired again that legume with pottery.

Here is a dip of red lentils (yellow when cooked) that draws on their history, using only ingredients that go back at least 4,000 years in the region where lentils originated. Besides lentils, these include onion, olive oil, coriander, cilantro (yes, probably the first herb used culinarily in the western world), wine vinegar, honey and sea salt. I obviously can’t guarantee that such a dip was actually made during the past 4,000 years, but it could have been.

The dip can be presented on a terracotta dish. The recipe serves six to eight as an appetizer.

1 cup split red lentils

1/2 of a small onion, very finely diced (3-4 tablespoons)

3 tablespoons olive oil, plus more for garnishing

2 cups water, plus more as needed

1 teaspoon sea salt, plus more if needed

1/2 teaspoon ground coriander

2 teaspoons wine vinegar (or cider vinegar)

1 teaspoon honey

1 tablespoon coarsely chopped cilantro leaf, for garnish

Rinse the lentils, and soak them in water to cover by an inch or more while preparing the remaining ingredients.

In a pot, gently fry the onion in the olive oil, stirring frequently, until softened but not browned. Drain the lentils, and add them to the pot, along with 2 cups of water, Bring to a gentle boil, stirring frequently and scraping the bottom of the pot. Simmer, stirring occasionally, until the lentils soften and break down (10-20 minutes). Add a little water from time to time, if needed, to maintain a creamy consistency.

Once the lentils have softened, add the salt and coriander, and continue to simmer, stirring often, for 10 minutes. Add the vinegar and honey, and simmer another minute or two. Taste, and if needed add salt to taste.

Cool. Serve in a small bowl or serving dish. Drizzle with a little olive oil and sprinkle with chopped cilantro. Accompany with crackers.

Hot Blond Lentil Chili

“Hot BlondChili,” which I developed and won top prize with at a Super Bowl chili competition in Atlanta years ago is now a popular take-home dish sold from the freezer at our restaurant. (The recipe can be found elsewhere in this blog.) It is also a favorite among several of my grandchildren. But, since it contains meat (usually ground turkey plus bacon), it doesn’t work for several other family members who avoid meat. So here’s a vegetarian version of the dish, to close the gap. 

Lentils, one of my favorite food items, are a wonderful source of protein, dietary fiber, iron, and certain vitamins. They are also quick-cooking, easy to store, and inexpensive. I use them in two forms here, the green-tan whole lentils plus the split, hulled red lentils. They replace the ground meat. The smoky hint from bacon in the meat recipe is replaced by a chipotle chili, which is a smoked, dried jalapeño pepper. Otherwise, the chili is made similarly to the meat version. I usually make it with some real heat from the peppers.

 Most of the ingredients are available at supermarkets and natural food stores. Two items, chipotle peppers and ground annatto (called “achiote molido”), can be found in the dry chili and seasoning section at Mexican grocery stores. Habanero peppers are in some supermarkets, but always in the produce section of Mexican groceries.

The recipe serves six or more. Leftovers keep well and seem to taste even better at a later time. I like to serve chili with rice. Recently I’ve come to appreciate brown rice as an accompaniment.

1 cup regular green-tan lentils

1 cup split red lentils

2 (14-ounce) cans white Great Northern beans

1 medium-large onion

3 tablespoons olive oil

3 cloves garlic

1 whole dry chipotle chili (available at Mexican stores)

1 yellow or orange habanero pepper, or 2 tabasco peppers

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon oregano

1/2 teaspoon ground black pepper

1/2 teaspoon ground annatto (“achiote molido”), at Mexican store

Water as needed

2 teaspoons salt, plus more to taste

1 cup sour cream

In two bowls, separately rinse then soak the two types of lentils in water several inches above the lentils. Set aside until needed. Open the cans of beans and drain off the liquid, but do not rinse the beans. Set aside until needed.

Finely mince the onion, or chop it finely in a food processor. In a heavy pot, fry onion in the olive oil over medium heat, stirring often, until softened and just beginning to brown. Mince the garlic cloves or put them through a garlic press and stir into the frying onions. Let fry lightly for a minute, Add chipotle, whole, the habanero or tabasco peppers, whole. Add 2 cups water then stir in the dry spices. Bring to a boil.

Drain the whole lentils (but not yet the split red lentils) and add them to the onion mixture. Cook them, covered, over medium heat, stirring frequently and scraping the bottom of the pot, until the lentils are becoming tender, 10-15 minutes. As needed to keep them very moist, add a little water from time to time.

Then drain the split red lentils and add them to the pot, along with enough water to just reach the surface of the lentils. Simmer, covered, stirring frequently and scraping the bottom of the pot, until red lentils turn pale yellow and become tender, 10-15 minutes. Add a little water from time to time as needed to keep the lentils moist.

When lentils are tender, but not disintegrated, add the drained beans and salt. Cook at a light boil, stirring frequently, for two minutes. Stir in the sour cream and simmer two minutes further. Remove from the heat. Taste and add salt if needed.

Serve now, accompanied by rice, or store and reheat for serving later.

 Chicken Shish Kebabs

Skewered kebabs evolved over many centuries from their origins among the nomadic Turkik peoples in Asia Minor. Shish kebabs once were simply chunks of lamb roasted near fire after seasoning and skewering onto a sharpened stick or iron rod or, more romantically, a Turkish warrior’s saber. They grew widely in sophistication and geographic reach.

The recipe serves six, but is easily multiplied for a summer party.

2 pounds boneless, skinless chicken breast

1 medium clove of garlic

2 teaspoons salt

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/2 teaspoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 (or more) teaspoon cayenne

3 tablespoons olive oil

1 tablespoon lemon juice (bottled is OK)

Skewers, metal or bamboo, flat metal skewers preferred

“Street Vendor Style” Corn Salsa – Salsa de Elote

The Mexican word “Elote” (aay-LO-tay) means fresh corn.  “Mais” (my-EECE), the general word  for corn elsewhere in the Spanish-speaking world is limited in Mexico to corn as crop or the dry grain. “Mais” came from the indigenous language of the Taino people in the Caribbean Islands where Spaniards first encountered corn, while “elote” is from the word for corn in Nahuatl, the language of the native Aztec people of central Mexico.

In Mexico you find fresh corn, elote, being sold by street vendors in the plazas and other gathering places. Corn kernels, freshly steamed, or sometimes grilled, are piled into a paper cone, topped with “crema” (Mexican sour cream), a slosh of hot pepper sauce (a favorite being “Valentina”), a squeeze of lime, and sprinkled with chopped cilantro. It’s a delightful snack.

Here’s an easy salsa based on street vendor Elote that I sometimes make for tacos and fajitas, favorite foods of my grandkids. You can’t have too many different kinds of condiments when serving tacos or fajitas. The salsa also goes well as a dip for tortilla chips.  

1 large ear of yellow corn, boiled (or grilled)

1/4 cup sour cream

Juice from 1 medium lime

1/2 teaspoon (or more) hot pepper sauce (like Valentina, Frank’s RedHot, Crystal, Tabasco)

1/2 teaspoon salt

2 teaspoons coarsely chopped cilantro plus a sprig for garnish

Cook the corn and let it cool. With a sharp knife, slice the kernels off into a mixing bowl. Break up the corn to separate the kernels. Stir in the remaining ingredients except for the sprig of cilantro.

Place in a serving bowl and garnish with the sprig of cilantro.

Horseradish Sauce for Sandwiches, Burgers, Roast Beef, Corned Beef and Beef Pie

Horseradish sauce, or in British slang, “Horsey” sauce, is a frequent condiment for roast beef, corned beef, and meat-containing sandwiches in the British Isles. It was, and possibly still is, a typical sauce for roast beef sandwiches at the Arby’s chain of restaurants. It can also serve on a hamburger. The sauce is easily made and keeps for a number of days in the refrigerator. 

Here’s my version, aimed for the British-inspired beef pot pie that I will be posting soon on this blog. But the sauce makes a good general spread on meat sandwiches, burgers, or ,if you can afford it, roast beef.. 

Horseradish is native to eastern Europe and western Asia, and has long been used for medicinal as well as culinary purposes. It figures prominently into the cuisines of central and northern Europe and the British Isles, particularly as a condiment for meat and fish. Prepared horseradish is horseradish root that was grated and mixed with vinegar.

For this sauce, as a seasoning ingredient I suggest prepared English mustard (like Coleman’s). That’s my first choice, but since English mustard is not commonly available, French-style Dijon mustard is the next best --  and is actually quite good.

The recipe makes enough sauce for sandwiches for six or more, hamburgers, or for sliced roast beef or corned beef. Extra keeps in the fridge for later use.

10 tablespoons (1/2 cup plus 2 tablespoons) sour cream

5 teaspoons prepared horseradish

1 teaspoon prepared English or Dijon mustard

1/4 teaspoon salt

Mix well. Store refrigerated until eaten. Serve in a small bowl with a serving spoon.

Roasted Beet Salad, with Yogurt, Feta or Goat Cheese

Roasting beets whole concentrates their sugars, color, nutrition and delightful taste. Then turning those roasted beets into a salad with a little onion, parsley, sugar and vinegar produces a beautiful as well as delightful dish that is part of many traditions. Such a salad adds a “wow” to the dinner. 

Roasted beet salad is particularly associated with Greek and Turkish cooking, where it is often topped with yogurt or feta cheese -- or goat cheese in the US. But the salad can also be made without dairy. Toasted walnuts are optional, but they enhance the contrasts as well as the protein value.

Beet salad can also be made with boiled or microwaved beets, or even canned beets. But it lacks intensity, and can be insipid, in my view. Roasting the beets takes some time, but it’s time in the oven while the cook can be working on other things.

Here’s a delightful roasted beet salad in the vegetarian tradition, including dairy. The recipe serves six or more, but extra salad is great as a leftover.

1 pound fresh whole red beets, preferably all about the same size

A little vegetable or olive oil to moisten the surfaces

1 tablespoon very thinly sliced onion (lengthwise, “julienne” style)

2 sprigs fresh parsley, preferably flat “Italian” type, leaves coarsely chopped

2 tablespoons cider or wine vinegar

1 tablespoon sugar

1 teaspoon sea salt

4 tablespoons whole milk yogurt, crumbled feta or goat cheese (optional)

3 tablespoons toasted walnuts, coarsely chopped (optional)

Rub the whole beets with a little oil or spray with baker’s spray. Place on a baking sheet and roast at 375 degrees until tender when pierced with a toothpick. That will take 40-60 minutes, depending on size of the beets. Let cool.

With sharp knife, peel and scrape off skin from the beets (a little messy, an apron is suggested). Slice beets 1/8-inch thick. Stack slices a few at a time and cut into 1/2-inch strips. Place in mixing bowl.

Add onion, parsley, vinegar, sugar and salt and mix well. Let rest ten minutes, then mix well again. Taste a piece of beet and a little of the accumulated juice. If preferred, add a little more vinegar and/or sugar and/or salt, to taste.

This can be served now, after a final mixing, or chilled and served later. If using yogurt or cheese, after plattering, sprinkle the salad with it. If desired, top with coarsely chopped toasted walnuts.