Just East of Eden : COOKATHON #4 ~ 2021

Wednesday, November 24, 2021

COOKATHON #4 ~ 2021

The other day, I woke up to raindrops dancing across my roof tiles, and hankering for a taste of the oatmeal-molasses bread recipe I have been wanting to try. I also had a couple seriously overripe bananas … so, I whipped up a banana muffins recipe to sample – and stash in the freezer for quick grab/thaws when I go hiking 😉

Keeping with my “trying new things” agenda, I have been busy in the kitchen trying a few new recipes 😊

And I'm sticking to my weight loss goal – I am averaging a 2 to 3 pound drop a week; without avoiding bread! I like bread, Scripture encourages the eating of bread … I don’t avoid, or skimp on {certain} foods: I just figure in the calorie tally and work around it.

My body is what it is: I will never be a Twiggy, I am a curvy woman – my body was created for ME, in the shape it is designed, and I’m okay with that.

I like to eat more than lettuce leaves. I like to eat breads, meats, starchy foods, and desserts: but I limit them in my meal planning. Dieting (aka depriving oneself of certain foods) does not work … it never has, it never will; the body will crave whatever you attempt to eliminate, so I just cut back on what I like. That way, my body is happy and functioning properly, and I’m happy with the woman in the mirror 😊

The recipes I chose for this cookathon are a varied mix of breads, beef, pork, fowl, fish, and veggies; all are suited for Fall & Winter appetites.

The Oatmeal-Molasses Bread recipe, comes from my 1979 Gold Medal Century of Success Cookbook; the Banana Wheat Germ Muffins recipe, comes from my Autumn 1985 Country Living/Country Cooking cookbook; the Meatballs In Spicy Tomato Sauce recipe comes from a clipped November 1981 WD $-Saving recipe page – and I teamed it with the Minnesota Mashed Potatoes recipe from a November 1996 Good Housekeeping magazine page; the Autumn Pork Chops is a casserole, and it smells heavenly as it bakes; the recipe comes from my Betty Crocker ‘New American Cooking’ cookbook; the Krupnick recipe comes from my ‘A Lexicon of Jewish Cooking’ cookbook; the Turkey & Leek Casserole, 72 Market Street Meat Loaf and Basic White Bread are repeat recipes, posted to this Blog 😉; the Herbed Brussels Sprouts and Carrots recipe if from my ‘Southern Living Cooking Light’ cookbook; and the FISH AMANDINE recipe, is a new one for me, and it comes from my ‘WW Meals in Minutes Cookbook’.

I eat real food that I grow myself in my urban lot garden space my husband deisgned and crafted for me – food with medicinal proprieties, and I calorie count – that’s what works for me. However, I am not including the calorie count for these recipes because different food brands have a different scale for calorie counting. If you count calories … it’s easy to compute: it takes time, but it’s relatively simple to do.

Since there is only 1 of me now, and I like my own homecooked meals (instead of the store bought-packaged-ready meals); I also work a full menu around the main dishes of the cookathon recipes, and freeze the bulk of the dishes in meals easy to pull from the freezer, and reheat ;-)

==OATMEAL-MOLASSES BREAD ~1 loaf

Bob didn’t like the taste of molasses … but I do; especially when fall & Winter rolls around – it seems to me, that it wakes the tongue up, and sets warm on the tummy. So, as soon as I drank my first cup of joy juice to get the blood flowing and the cob webs cleared from the thought process, I got busy and baked a loaf 😊

It is a dense bread – but it also has a surprisingly light texture: I know that sounds contradictory, but it is true. This will be a repeat recipe!

¾ cup boiling Water * ½ cup regular Oats * 3 Tablespoons Shortening * ¼ cup light Molasses * 2 teaspoons Salt * 1 package dry Yeast * ¼ cup warm Water (105- to 115-degrees) * 1 Egg * 2-3/4 cups all-purpose Flour * 1 Egg white, slightly beaten * ¼ cup regular Oats, crushed * ¼ teaspoon Salt

Ingredients.

Mix boiling water, ½ cup oats, shortening, molasses, and 2 teaspoons salt in a large mixing bowl; cool to lukewarm.

Mixing of water, oats, shortening, molasses & salt.

Dissolve yeast in warm water. Stir yeast, 1 egg, and 1½ cups of the flour into the oat mixture; beat on medium high speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour until smooth.

Smooth and pat batter in a greased 2-pound coffee can with floured hands: brush top with egg white. Mix ¼ cup oats and ¼ teaspoon salt; sprinkle over top. Let rise in a warm place until doubled – about 1½ hours. (I skipped the coffee can, and used a regular bread pan – it worked fine).

Batter placed in oven to rise under pilot light.

Batter & bread pan covered with large bowl to aid in rising.

Heat oven to 375-degrees. Bake until loaf is brown and sounds hollow when tapped – about 50 to 55 minutes. (If loaf is browning too quickly, cover with foil during last 15 minutes of baking). Remove from can (or pan); cool on wire rack.

Bread baked in a Coffee can.

My bread done; dense, but surprisingly light - and delish, too!

Bob always liked bananas – they were a steady staple in the house for 44 years of our life together; and since he started riding the clouds, I have developed a taste for them too: so, they continue to be a house staple in my solo lobo life.

But I don’t eat them every day, and they tend to get overripe very quickly. I hate wasting $$$ … so, I have started incorporating the overripe bananas into various foods; this time, I folded them into muffins 😊

The house smells wonderful while they bake!

I substituted pecans for the walnuts (that’s what I had on hand) – and ground them in a coffee grinder to a paste state (this works best for my body): and I also doubled the recipe, so my pictures will show quite a bit more than the recipe cites.

==BANANA-WHEAT GERM MUFFINS ~makes 12 count

Moist, slightly sweet, with a good crust; these muffins are delicious with butter or a wedge of sharp Cheddar cheese.

1½ cups all-purpose Flour * 1 cup toasted Wheat Germ * ½ cup light Brown Sugar * 1 Tablespoon Baking Powder * I teaspoon Salt * 1 teaspoon ground Nutmeg * 2 large Eggs * ½ cup Milk (dry milk is workable) * ¼ cup (1/2 stick) Butter or margarine, melted * 1 cup ripe Banana, mashed (about 2 large) * ½ cup chopped Walnuts

Ingredients; my bananas were seriously overripe ...

Heat oven to 425-degrees; grease 12 muffin cups.

In a bowl, combine all dry ingredients – except nuts – and blend well.

Combining of dry ingredients.

Blending of dry ingredients.

Beat eggs with milk, butter, and banana until smooth; add to dry ingredients, and blend until well moistened. Stir in nuts.

Addition of wet ingredients; and nuts.

Spoon batter into muffin cups and bake until a rich brown – about 20 minutes. Serve warm.

Filling the muffin tin; 1 fourth cup used.

Placed in the oven ...

A little dark - so, I lowered the oven temp by 5-degrees, for the next batch.

They look like little volcanoes; hahaha.

2 & a half batches; I had doubled the recipe.

==MEATBALLS IN SPICY TOMATO SAUCE ~serves 4

8 ounces lean Ground Beef * 1 Tablespoon cooking Oil * 1 medium Onion, chopped * 1 can (16 ounces) Tomatoes, cut up * 1½ teaspoons Chili Powder * 1 small Bay leaf * 1 clove Garlic, crushed * ½ teaspoon Salt

Mix the meat and onion; form into 12 balls. In a large heavy skillet over medium heat, brown the meatballs in hot oil.

Browning meatballs & cooking spuds.

In a medium sized bowl, blend the tomatoes and spices – add to meatballs. Bring to a boil; reduce heat, and simmer 15 minutes. Discard bay leaf. .

Sauce ingredients.

Meatballs cooking in sauce.

==MINNESOTA MASHED POTATOES ~makes 8 accompaniment servings.

These mashed potatoes are a bit “soupy” – if I make them again, I will add more potatoes, to stiffen them up some.

3 pounds all-purpose Potatoes (about 9 medium), peeled and cut into 1-inch chunks * 1 teaspoon Salt * ¼ teaspoon ground Black Pepper * 1 container (8 ounces) Sour Cream * ½ cup Milk, warmed * 3 Tablespoons Chives, chopped.

In a 4-quart saucepan, heat potatoes and enough water to cover, to boiling over high heat. Reduce heat to low – cover and simmer 15 minutes, or until potatoes are fork-tender. Drain.

Return potatoes to saucepan. With a potato masher, mash potatoes with salt and pepper. Add sour cream, milk, and chives – mash until well blended.

Minnesota mashed potatoes.

Meatballs & potatoes prepped for freezer.

==AUTUMN PORK CHOPS ~6 servings.

Good source of protein, thiamin and vitamin A. This dish adds color, as well as taste, to a cold gray-clouded Fall day 😉.

6 Pork Chops, about ½-inch thick * ¼ teaspoon Salt * 1/8 teaspoon ground Black Pepper * 2 medium Onions, sliced and separated into rings * 2 medium Acorn Squash, cut into 1-inch rings, and seeded * 3 medium Apples, cored and cut into 1-inch rings * ¼ cup Margarine (or butter), melted * 2 Tablespoons Honey * 2 Tablespoons Water * 1 teaspoon Pumpkin Pie Spice (recipe follows)

Cook pork over medium high heat until brown on both sides.

Browning pork chops.

Place pork in an ungreased rectangular baking dish – 13 x 9 x 2-inches; sprinkle with salt and pepper. Arrange onions. Squash. And apples on pork. Mix remaining ingredients; pour over apples.

Casserole ingredients.

Cover and cook in a 350-degree oven until pork is done, and squash is tender – about 55 minutes. Serve pan drippings with pork.

Layering of squash & apples atop chops.

Covered; and baking.

==KRUPNICK ~makes 6 to 8 servings

This is a Jewish crockpot dish, and it is delish this time of year 😊 I teamed this stewed dish with a slice of Oatmeal-Molasses Bread, and a cup of fruit cocktail.

1 or large peeled Onion * 2 Marrow Bones * ½ pound stewing Beef (short ribs, or Lamb shank) * 1/3 cup Pearl Barley * 3 cans sliced button Mushrooms (or ½ pound fresh, washed mushrooms; or 1 cup dried mushrooms, soaked first for several hours) * 5 Carrots, scraped clean and cut crosswise * 2 potatoes, peeled and quartered * 1 large (28-ounce) can stewed Tomatoes * 1 Tablespoon Sugar * 1 teaspoon Sea Salt * ½ teaspoon ground Black Pepper * Water to cover

Combine all ingredients in a crockpot, and cook on LOW for 8 to 10 hours.

Krupnick prepped for freezer; teamed with a slice of Oatmeal-Molasses bread & fruit cocktail.

==TURKEY & LEEK CASSEROLE ~serves 8:

Making this recipe – today – I used a combination of light and dark turkey bits … and fusilli noodles, “just for the fun of it” 😊. I teamed the casserole with herbed brussels sprouts/carrots, and a banana muffin.

http://jeastofeden.blogspot.com/2017/12/turkey-leek-casserole.html.

Casserole baking.

Meal prep for freezer; teamed with Herbed Brussels sprouts-carrots, & a Banana-Wheat Germ Muffin.

==HERBED BRUSSELS SPROUTS & CARROTS ~6 servings

¼ pound fresh Brussels sprouts * 2 cups Chicken broth * ½ pound baby Carrots * 1 Tablespoon Lemon juice * 2 teaspoons Margarine * ½ teaspoon dried whole Tarragon leaves, crushed * dash of ground Nutmeg

Wash brussels sprouts thoroughly, and remove and wilted outer leaves. Cut a cross in the root end of each sprout. Bring chicken broth to a boil in a 2-quart saucepan; add sprouts and carrots. Return to a boil; cover, reduce heat, and simmer 6 to 8 minutes – or until veggies are tender.

Brussels sprouts & carrots cooking.

Drain veggies, toss with lemon juice, margarine, tarragon, and nutmeg.

==72 MARKET STREET MEAT LOAF ~8 servings

I was invited to a friend’s home a week ago for Supper, and she was making meat loaf. That supper got me to thinking about meat loaf sandwiches … so, I pulled out this recipe and baked a tasty loaf; and also baked a loaf of white bread 😉

My Supper tonight was a meatloaf sandwich – the cozy aromas of the spicy meatloaf, and homemade bread, warmed up the chilling evening 😊

==Meat Loaf: https://jeastofeden.blogspot.com/2019/09/fall-meals-cookathon-tuesday-wednesday.html

Meat Loaf ingredients.

Ready for the oven.

==Basic White Bread: https://jeastofeden.blogspot.com/2018/06/white-bread-basic-master-recipe-makes-2.html

White Bread loaves.

==FISH AMANDINE ~2 servings

I tried this fried fish because the recipe sounded good; I teamed it with mashed sweet potato and peas.

2 Sole (or flounder) fillets; ¼ pound each * 1 Tablespoon + 1 teaspoon all-purpose Flour * 2 teaspoons Olive (or vegetable) Oil * 1 Tablespoon whipped Butter * ½ ounce sliced Almonds * ¼ cup dry White Wine * 1 Tablespoon Lemon juice * 1/8 teaspoon EA Salt & White Pepper * 1 teaspoon chopped Parsley

On a large plate, dredge fish fillets in flour; lightly coating both sides – reserve remaining flour. Spray a 10-ich non-stick skillet with non-stick cooking spray; add oil and heat. Add fillets to skillet and cook over medium-high heat, turning once, until fish is lightly browned and flakes easily when tested with a fork – about 2 to 3 minutes each side. Transfer fillets to serving platter, and keep warm.

Lightly dredged fish fillets.

Lightly browned fish fillets.

In same skillet melt butter; add almonds and sauté over medium-low heat, stirring frequently, until lightly browned – about 1 to 2 minutes.

Browning the almonds.

Add remaining reserved flour and stir quickly to combine; stir in wine, lemon juice, salt, and pepper. Cook, stirring occasionally, until mixture is reduced by 1/3 and slightly thickened – about 1 to 2 minutes.

Thickening the almond sauce.

Pour sauce over fish; sprinkle with parsley.

Meal prepped for freezer; Fish, mashed sweet potato, & green peas.

Wrapped in the kitchen aromas wafting through the house, I am relaxing with a banana muffin and a cup of flavored coffee … looking out the windows at the Fall’s fading colors; and watching the little chickadees at the bird feeder Bob designed and built for me in November of 2014 – the feeder and bird house will need to be cleaned up and bleached come Spring; I have been gone so much finding new road routes to adventure on, that time got away from me 😉 I’ll finish the lapghan this afternoon, and enjoy it’s warmth tonight while indulging in another meat loaf sandwich supper 😊

Life is different without Bob, but it’s still a good life – and I am reshaping the scraps left, to suit the new me. I don’t know yet, what all that will entail … but I do know, that just like my meal menus, it will include the best of US, as well as the newness of the now. And that’s a winning combination.