Banana Dates Bread

Bananas are one of the most inexpensive, most accessible, potassium rich fruit.  My love for bananas is conditional.  There is certain ripeness that’s perfect for me.  That’s when they are golden yellow.  The stems are no longer dark green.  Sweet and lightly firm.  This is the stage before the bananas start to accumulate brown spots.  Once bananas have brown spots on them, they are over-ripe.  The flesh starts to taste mushy and no longer firm.  At this stage, bananas are no longer ideal to eat as they are.  However, at this over-ripe stage, with brown spots all over the peel, they are perfect for making breads, cakes, muffins and pancakes.  They would be perfect for this recipe.

You don’t need an electric mixer to make this banana bread.  You only need your hand, a spatula, a large bowl, and loaf pans.  And of course the ingredients…

You need the following:

Ripe bananas.

Peeled and roughly mashed.

Self-rising flour.

Two (2) sticks unsalted butter. Cut into small pieces.

Superfine sugar.

Dates.

Chopped dates.

Large eggs.

Beaten…

And honey.

Making the Banana Bread:

Preheat oven to 325°F.

Butter 6 mini-loaf pans.

Place loaf pans in a heavy duty baking sheet.

There is something cute about mini-banana breads.  Especially if I’m giving it as a gift.  For me it is a “small treasure.”  A way of saying:  I’m thinking of you.  And for that, here is a small token…

Or,

Two (2) regular loaf pans.

Please excuse my pans here.  I have since retired these pans.  Because my son said so.

Or you can use a combination of both pans.

Using a fine strainer, sift flour into a large mixing bowl.

Mix butter with the flour, by rubbing butter and flour with your finger tips.

(As you can see here.  The butter is soft and at room temperature.  But I found that it is easier and better to work with it cold and cut into small pieces…)

Until they are crumbly in texture.  Like this.

Add sugar.

And chopped dates.

Stir to combine.

Add mashed bananas.

Add beaten eggs.

Add honey.

Stir until mixture forms into a thick batter.

Spoon batter, equally, into the buttered loaf pans.

Bake in a preheated oven at 325°F for 50 – 60 minutes or until breads are golden brown.

Remove from the oven and cool breads in the pans.

Serve bread warm, in thick slices, with honey butter.

The RECIPE:

Banana Dates Bread

4 cups self-rising flour

1 cup or 2 sticks butter – cut into small pieces

2/3 cup + 2 TBSPS. Superfine sugar

1 ¼ cups chopped dates

4 very ripe bananas (with brown spots OK) – roughly mashed

4 large eggs, lightly beaten

4 TBSPs. honey

Preheat oven to 325°F.

Butter 6 mini loaf pans or 2 regular loaf pans.

Peel bananas and place them in a large Ziploc bag.  Zip the bag and mash the bananas with both your hands.  Set aside.

Using a fine strainer, sift flour into a large mixing bowl.

Dump the pieces of butter over the flour and blend with a pastry cutter until mixture resembles coarse sand.  (If you don’t have a pastry cutter, rub flour and butter with your finger tips.)

Add the sugar and chopped dates into the flour mixture.  Stir to combine.

Pour the mashed bananas, beaten eggs, and honey over the flour and dates mixture.

Stir to combine and mixture forms into a thick batter.

Spoon the mixture into the buttered loaf pans.  Filling each pan into three-fourths full.

Bake in a preheated oven at 325°F for 50 – 60 minutes.  Or until golden brown and a toothpick inserted comes out clean.

Remove breads from the oven and let them cool in the pans.

Slice breads into thick slices.  Serve warm or cold, with honey butter.

Tess’ Kitchen Secrets:

#1 –  To make Honey Butter.  Simply softened ½ stick of butter and mix it with 2 tablespoons honey.

#2 – This bread is excellent served with coffee and hot tea for breakfast or snacks.

#3– If you don’t like dates, you can use dried cranberries or apricots.

Enjoy and Happy Cooking!

Tess Harris

Southern Style Banana Pudding

“When my dad used to make this… he’d be in the kitchen for at least half a day.  Making sure everyone knows what he’s doing.  Every move was slow.  Deliberate.  And calculated… He’d make me think I’ve done something good… and for it… I’m being rewarded…”

My husband would often this whenever I make this pudding.

This banana pudding is one of the few desserts that my father-in-law used to make.  In fact…it is the only dessert that I’ve seen him made…

I always have liked it when he made it.  It was so good, there were times when I wish I could eat half the pudding…

My version of this banana pudding is loaded with plenty of bananas and Nilla Wafers.  It is  banana pudding after all, right?  At least this is how I  make it at my home.  Th0ugh I can’t speak for everyone…

We went to a Superbowl Party few weeks ago.  And one of the desserts was Banana Pudding, which was catered by a local barbecue place.  The custard was tasty.  Though I kept looking to see what happened to the bananas and Nilla Wafers…?  They skimped on both of these ingredients.  Not unusual for a restaurant – skimping on ingredients to fatten up their bottom line.

Banana pudding is one of the simplest and easiest dessert to make.  If I don’t count the time it takes to chill the banana pudding before serving, it is fast to make.  It takes about 30 minutes to assemble.

I always use perfectly ripe bananas.  The ones with no brown spots.  But perfectly ripe to eat.

Here’s what you need:

Perfectly ripe bananas.

Large eggs.

But we’re only going to need the egg yolks.

Unless you’re feeling energetic and have some time to spare.  And own an electric mixer.  And want to top the pudding with meringue.

All purpose flour, granulated or fine sugar, cornstarch and salt.

Coconut milk. And water to make 3 cups.

Of course, you can use whole milk, evaporated milk, or soymilk.

Pure Vanilla Extract.

Nabisco Nilla Wafers.  My husband loves his banana pudding with these wafers.  He did not care much for the lady fingers as much as I did…

Or…

Or lady finger cookies.

I have recently used lady fingers for my banana pudding… And I must say it was great! I loved the texture.  Though I learned to increase the sugar next time…

What to do:

Peel the bananas.

And then sliced them into rounds.

Drizzle about 2 teaspoons of lemon juice over the sliced bananas.  To keep them from browning.

Carefully crack the eggs, one at at time, and separate the egg yolks and whites.

Beat the egg yolks.

Combine the flour, cornstarch, sugar and salt in a large pot.

Slowly pour coconut milk over the flour, while whisking it.

Turn the stove to medium heat.

Keep whisking until flour and sugar is completely dissolved.

And the mixture thickens smooth  custard.  But NOT boiling.

Technically… this is not custard yet.  Because we haven’t added the egg yolks… But you know what I mean…

The texture should resembles condensed milk.

Scope a small amount of the custard into the beaten eggyolks.

Whisk to combine the egg yolks and custard.

Slowly pour the beaten egg yolks into the custard…

Keep whisking until custard comes to a boil.  And then immediately reduce the heat to low.

Continue whisking for another minute.

Remove the pot from the heat.

Add one teaspoon Pure Vanilla Extract.

Whisk to combine.

Add about 1/3 of the custard into a deep dish.  A square or triangle dish is fine.

Spread the custard to cover the bottom of the dish.

Line a layer of Nabisco Nilla Wafers over the custard.

And top that layer with sliced bananas.

Spread half of the remaining custard over the banana layer.

And cover custard layer with another layer of Nabisco Nilla Wafers.

And top it with the last layer of sliced bananas.

And finally cover the last banana layer with the remaining custard.

You can stop at this point.  If you don’t have the time to make the meringue.  Or simply don’t want to be bothered with the meringue.

At this point… you can now refrigerate this Southern Style Banana Pudding.  And chill it for at least three hours before serving.

And if… you decide to top the banana pudding with a meringue…

Here’s what you need:

I have always made meringues using an electric mixer.  Because I don’t think my arms are strong enough to withstand the continuous whisking of the egg whites until it forms into a meringue.

So therefore, I would highly recommend using an electric mixer.  Unless you’ve got a volunteer to do the whisking…

Otherwise, I will forgo the meringue and just enjoy the banana pudding without it.

But… If you don’t mind this extra step…

Then, I say… go for it!

You’re going to need the egg whites

Granulated sugar.  Extra fine sugar is best.

Cream of tartar.  This will help stabilize the meringue.

Pure Vanilla Extract.

What to do:

I apologize for not having a step by step photo on how to make the meringue…  So I hope the few photos I have here and and the instruction will suffice…

First.  Be sure the mixing bowl is free of oil and lint.

So what I do is right before making the meringue… I wash the mixing bowl with hot and soapy water.  Rinse it with hot water and shake off excess water.

Then proceed with making the meringue.

The meringue should be slightly firm and glossy.

Spread the meringue over the banana pudding (last layer of custard).  And use the back of a spoon to make a design.

You then bake the meringue topped banana pudding in a preheated oven at 375 °F for 8 – 12 minutes.

Remove from the oven and cool over a cooling rack for at least an hour before chilling in the refrigerator.

Banana Pudding using Lady Finger Cookies.

Without the meringue.

Banana Pudding with Nabisco Nilla Wafers.

Without the meringue.

The RECIPE…

Southern Style Banana Pudding

½ cup + 2 TBSPs. granulated sugar

½ cup flour

2 TBSPs. cornstarch

¼ tsp. kosher salt

5 large egg yolks, beaten

1 can (13.5 ounces) coconut milk + water to  make 3 cups

1 tsp. pure vanilla extract

1 package (12 ounces) Nabisco Nilla Wafers

5 – 6 large ripe bananas (ripe but no brown spots) – peeled and sliced

Preheat oven to 375°F.

Using a 3 quart sauce pan, combine the flour, sugar, and salt.

Turn on the stove to medium heat.

Gradually whisk in coconut milk.  Keep whisking until mixture is lightly thickened.  But not boiling.

Add ½ cup of milk mixture to egg yolks.  Whisk to combine.

Slowly pour beaten egg yolks over the milk mixture, while whisking constantly.

Keep wisking custard until it comes to a full boil.  And then immediately reduce heat to low.  Keep whisking for another minute.

Remove the pan from the heat.

Add vanilla extract and whisk to combine.

Spread about 1/3 of the custard on the bottom of an 8” x 8“baking dish.

Layer Nilla Wafers over the custard.

And then, layer banana slices over layer of Nilla Wafers.

Spread another ½ of the remaining pudding over the banana layers.

Repeat the same process – by layering the Nilla Wafers and banana slices.

You should end up with a layer of custard as the last and top layer.

How to Prepare the meringue:

4 large egg whites

¼ tsp. cream of tartar

½ tsp. pure vanilla extract

¼ cup + 2 TBSPs. Granulated sugar

Wash the mixer bowl with hot soapy water.  Rinse thoroughly and shake water off the bowl.

Place bowl in the electric mixer and attach the wire whisk.

Add egg whites and beat on high speed until foamy.

Add cream of tartar and vanilla extract.  Continue beating on high speed until soft peaks form – about 2 minutes.

Gradually add the sugar, while the mixer is running on medium speed.  Beat on high speed again until peaks are firm and glossy, but not too dry. (This will take about 1 minute.)

Spoon the meringue over the layers of the banana pudding, slightly pressing the meringue to make sure it is touching the pudding and sides of the baking dish.

Use the back of the spoon to create an attractive design on the meringue.

Bake in a preheated oven at 375 °F for 8 – 12 minutes or until golden brown.

Remove pudding from the oven and cool completely.

Refrigerate for at least 3 hours before serving.

NOTE on Substitutions:

For my friends in the Philippines who may want to try this recipe… you may have to make do with what is available at your grocery store.  Especially when it comes to the cookies or wafers…

As for the milk… use 3 cups of Carnation Evaporated Milk.

As for the bananas… use very ripe, eating bananas.  I don’t think the “saba” will be good for this.

As for the tools… if you don’t have a whisk, you can use a cooking spoon.   And it might take longer to mix the flour, cornstarch, sugar, salt and milk until they are well combined and free of lumps.  Good luck!

Tess’ Kitchen Secrets:

If using Lady Finger Cookies… increase the sugar to ¾ cup.  I found that the Lady Finger Cookies are less sweet than the Nabisco Nilla Wafers.  Thus, the sugar increase.

Enjoy and Happy Cooking!

Tess Harris

Play “Catch Up” With Me

Thursday comes.  And am still not ready.  I have taken hundreds of photos of the dishes I cooked for the past four years.  And recipes I have created and tested.  In fact, it’s taking most of my computer space.  Still.  I don’t have enough.  Sometimes, none meet with what I’m looking for.  Or, that fit the occasion.

Step by step photos are what I need.  And I need them for the hundreds of recipes I have cooked up since 2006.  When I first started on this journey.

I remember when I first taught myself how to bake bread.  From scratch.  I learned it from a book with step by step instructions, with photos.

The photos and step by step instructions helped me tremendously.  And gave me the courage to keep going.

It wasn’t until over a year ago, that I’ve started taking step by step photos on the dishes or recipes I’m working on.  Before that, I only took photos of the finished product.  Which I later realized is not sufficient enough to help those who are beginners.  Just like I once was.  Not long ago.

For me a perfect food blog post has step by step photos.  With clear, concise, and easy to follow instructions.  And I’m hoping that, that is what I’m presenting here.

Though sometimes, you’ll just have to forgive me.

~~~

As for this Roasted Chicken Club Salad Sandwiches recipe.  I think I have sufficient step by step photos to help us along…

Split chicken breasts are what we need to roast…

Rinse chicken breast under cold running water.  Place them in a large  baking sheet and pat them dry with paper towel.  Then pour some oil on the breasts and rub them all over…

And season them generously, on both sides, with salt and ground black pepper.

And roast them in preheated oven at 400°F for 50 minutes.

Remove the skins and shred the meat off the bones.

Next…

And with these ingredients. Make the salad dressing.

The salad dressing should look somewhat like this…

Add the chopped celery and onions to the shredded chicken.  Toss it to combine.

Then pour the salad dressing over the chicken, celery and onion mixture. Mix until chicken and salad dressing are combined well.

And wallah. That’s our Roasted Chicken Salad.

Get your Ciabata Rolls ready. And split them in half.

You could also just other breads such as rye, white or wheat.  Though I prefer Italian breads.  Especially the fresh ones…

First line the Ciabata roll with lettuce or spring mix greens.

Then top it with the Roasted Chicken Salad.

Top bacon over the chicken salad. (I usually allow one slice of bacon per sandwich. I break one slice in half.)

And there you are.  Our Roasted Chicken Salad Club Sandwich.

Serve with your choice of soup or your favorite potato chips or pretzels.

Roasted Chicken Club Salad Sandwiches

Yield:  8 Ciabata Rolls Sandwiches

Shredded Roasted Chicken Breasts – see recipe below

2 celery stalks – chopped

½ medium size red onion – chopped

Salad Dressing – see recipe below

8 thick slices bacon – cooked and crispy

8 green lettuce leaves – washed and patted dry or Spring Mix

8 Ciabata Rolls

In a large mixing bowl.  Combine shredded chicken, chopped celery and onions.  Add salad dressing.  Mix until salad dressing is combined well with the chicken, celery and onions.

Using a sharp knife.  Split Ciabata rolls

Line each roll with a lettuce leaf.

Scoop about ½ cup of Roasted Chicken salad mixture over the lettuce leaf

Break one crispy slice of bacon in half and top it over the chicken salad.  Place the half of Ciabata rolls over the filled sandwich.

Serve with your choice of soup or with your favorite potato chips.

Roasted Split Chicken Breasts:

3 – 4 split chicken breasts (about 4 pounds) – bone in and skin on

3 TBSPs. olive oil or cooking oil

4 tsps. coarse sea salt or 2 tsps. kosher salt

2 tsps. freshly ground black pepper

Preheat oven to 400°F.

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.  Line with aluminum foil.

Drizzle olive oil over the chicken breasts and rub the oil all over the chicken.

Generously season the chicken breasts, on both sides, with coarse sea salt and freshly ground black pepper.

And roast them, skin sides up, in a preheated oven at 400°F for 50 minutes.  Cool the chicken to safely handle.

Remove the skins.

(By the way.  The skins are really crunchy.  And I usually eat them while they’re still warm.  Though they are a bit salty.  But don’t worry.  All that salt is only on the skins.  Only a negligible penetrated to the meat.)

Tear the chicken meat off the bones.  Shred into chunks and place in a large mixing bowl.  Discard the bones.  And the skins.

Salad Dressing:

1 cup real mayonnaise

2 tsps. Dijon mustard

½ tsp. dried tarragon leaves

½ tsp. ground coriander

1 tsp. freshly ground black pepper

2 tsp. kosher salt

Combine salad dressing ingredients in a bowl.  Set aside.

Tess’ Kitchen Secrets:

#1 – Coarse Celtic sea salt.  I love to roast chicken breasts with coarse sea salt.  This salt gives the chicken a better taste as compared to regular or kosher salt.

#2 – Roasted chicken used for chicken salad has more texture and taste as compared to the ones that’s been boiled.

#3 – The celery and onions gives the chicken salad a good crunch.

#4 – Also.  I prefer to use Spring Mix greens over lettuce leaves.  I think the Spring Mix Greens has more nutrients than the lettuce leaves.

Enjoy and Happy Cooking!

Tess Harris

Avocado BLT Sandwiches

I wasn’t sure what I was going to post today.  But whatever I decide, it has to be something simple and easy.  For both you, and me.

And that’s exactly what this Avocado BLT Sandwiches are.

If it weren’t for the slices of bacon.  These sandwiches are almost healthy.  But who can refuse bacon?  I love bacon.  I absolutely love it!  Don’t you….?

Com’on.  I know I am not alone in this department.

I particularly love the thick bacon slices.  They are perfect.  Especially for these sandwiches.

As for the avocados.  You have to pick the ripe ones.  But firm to the touch.  To be sure, look at each one.  Inspect them on all sides.

I know there’s not a 100% guarantee you’re going to pick the perfect avocados.  No matter how careful you are in choosing them.  And that’s not your fault. Or mine.

The avocados at the grocery stores have been picked from the tree months ago.  And who knows how long they have been sitting in the grocery bin?

When I was a little girl.  We were around avocados.  Perfectly ripe avocados.  Minutes fresh from the tree.  But at that time, we simply didn’t know what to do with them.  Our neighbors didn’t know either.  So we simple mashed them up.  Added sugar to it.  And walla.  Sweet mashed avocado.  Or for a fancier version, a drizzle of evaporated milk is added to the mixture.  But we can only eat so much mashed avocados with sugar.  And when eaten by itself.  Avocados are bland.  So we let the rest go to spoil.

We didn’t know that other countries, like America, have so much uses for them.  Such as making guacamole, California rolls, sandwiches, and more.  If only we knew.  But of course we didn’t.  We didn’t know anything.  I come from a family and community of ignoramus.

My husband always tells me:  you all could have gone to a library and read a book!  What library?  Where?  In our barrio?  I didn’t find out there was a place called library until I was in college.  And even then.  I was too shy to go in there!  It was staffed with mean looking, condescending girls.  Looking as if they are going to swat me with a stick if I make the wrong move!  Or say a word.  Or ask them questions.  But then he says:  You have no excuse! I don’t want to hear it!  I hate when he says this.  I really do.  Because he makes me feel even more of a dumb ass.  He is right of course.  Maybe we all could have read a book.  Any book.  I simply wasn’t raise in an environment that read.

My father could not read.  Nor write.  He only knew how to scribble his name on a dotted line.  I’m sure I had told you this before.

My mother was the smartest in our family.  She finished fifth grade.  She could read and write.  And could speak decent English.  In fact, she was my first English teacher.  She once worked as a maid for an American family.  Right after World War II.  When the Americans liberated us from the Japanese.  The American family had two children.  A son and a daughter.  And she was their nanny.  And that’s how she learned and practiced the English language.

As for reading.  The only books we read were the text books issued to us from school.  And we didn’t study English literature or world history.  And I think this explains a lot why we act the way we do as a people.  And as a country.

We haven’t advanced much.  It’s true that Filipinos work around the world as skilled and technical workers.  Medical workers.  Domestic helpers.  But I don’t know if I will call these advancements.  Yes. The remittances from Filipino overseas workers accounts for 10% of the country’s gross domestic product.  And still increasing year, after year.

What does this mean?  This means, we are a people who can adapt anywhere.  Anyplace.  Anytime.  This also means that we are expendable labor.  Readily exported and exploited for the right price.

Well.  OK.  Let’s get back to the Avocado BLT sandwiches…

You will need the following:

Thick bacon slices.

Cooked and drained.

I’ve tried cooking bacon in a preheated oven at 400°F for 15 to 25 minutes.   This is how restaurants cook their bacon.  But, I must say.  I prefer cooking bacon the old fashioned way.  And here is why.

The oven cooked bacon is greasier.  Even after they have been drained and patted with paper towels.  Whereas the ones cooked in a a skillet… are crisper and less greasy.  Takes longer.  But I’d cook bacon in a skillet anytime.

Ciabata Rolls

Or whole Ciabata bread. Or Flat bread.

During the time I took this photo.  I was making sandwiches for Ramon.  Thus I only slice what I needed.

And then I sliced the bread in half.  And generously smear each half with real mayonnaise.  Or mayonnaise on one half.  And mustard in the other half.

Sprinkle each half with freshly ground black pepper.

Next.  Layer thin slices of tomatoes and red onions over one half of the bread.

Again.  Season with salt and freshly ground black pepper.

Generously layer a ‘spring mix greens’ over the tomatoes and onion layers.

Layer the av0cado slices over the ‘spring mix greens.’

And finally.  Top all the layers of tomatoes, onions, spring  mix, avocados with slices of bacon.

Place the other half of Ciabata bread on top.

And slice them.

Two slices for each person.

Serve with your choice of potato chips or soup.

Here’s the recipe:

Avocado BLT Sandwiches

Serves 3 – 4 people

1 package (16 ounces) Thick Bacon Cuts – cooked and drained

1 Ciabata Bread or Flat Bread

Real Mayonnaise

Large ripe tomato – thinly sliced

Half of Red Onion – thinly sliced

Spring Mix greens or baby spinach (get the ones that have been thoroughly washed and ready to use)

2 ripe large Avocados – half avocado for each person

Fine sea salt or kosher salt

Freshly ground black pepper

Split the Ciabata bread.  Smear each half, cut side, with mayonnaise.  Sprinkle with freshly ground black pepper.

Line the thinly sliced tomatoes over on one of the bread halves.  Generously sprinkle salt and black pepper over the thinly sliced tomatoes.

Place a layer of thinly sliced red onions over the tomatoes.

Generously layer spring mix greens, or baby spinach over the tomato and onion layer.

Layer avocado slices over the spring mix green.  Generously sprinkle salt and black pepper over the avocado slices.

Line the cooked and drained bacon over the avocado layer.

Place the other bread half over the one with filled with avocados and bacon.

Slice the whole sandwich into three and then slice each third in half.

Serve sandwiches with your choice of soup.

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Truly A Labor Of Love (Part 2)

Since my first post on this subject was too lengthy, I had to end it with “cooking the chicken and making the chicken stock” for the Cornbread Stuffing.  And suspend the recipe for the cornbread and stuffing for another post…

We’ll see how long this post is going to be.

Hopefully not too long.  Otherwise, I may have to resort to part three.  The Cornbread Stuffing itself.

In in my last blog I talked about the first time I tasted this cornbread stuffing.  The kitchen utensils needed.  And several steps or processes.

Like I said, this stuffing takes a bit of work.  And honestly, I doubt anyone would actually take a chance and the time to try this recipe out.  Without tasting it first.

But here I am.  Posting it anyway.

If nothing else.  The cornbread itself is very easy to make.  And I usually make this cornbread whenever I make Bean Gumbo.

This cornbread is great to serve with bean soup, chili, barbecued dishes and more.

Anyhow…

Here’s Process #2:  Bake the cornbread.

Preheat oven at 400°F.

Lightly butter a 9”x 13” glass baking pan.

And then prepare the ingredients…

~~~ Dry Ingredients ~~~

Two cups yellow cornmeal.

Two cups self-rising flour.

1/2 cup granulated sugar.

Four teaspoons baking powder and one teaspoon kosher salt.

Combine all the dry ingredients in a large mixing bowl.  Whisk them a few times.

~~~ Wet Ingredients ~~~

Four Large eggs.

Beaten well.

Two and one-half (2 1/2) cups milk.

I used one can of coconut milk plus water to make 2 1/2 cups.

1/2 cup oil.

I used safflower oil.

Add milk to the beaten eggs.

Add the oil to the eggs and milk mixture.

Whisk a few times to mix.

Pour the wet ingredients – eggs, milk and oil mixture

over the dry ingredients – yellow cornmeal, self – rising flour, granulated sugar, baking powder, and salt.

Fold the mixture with a whisk until free of big lumps.

Pour cornbread batter onto the lightly greased  9″ x 13″ glass pan.

Bake cornbread in the preheated oven at 400°F for 26 – 28 minutes

or until top crust becomes light golden brown.

Remove the cornbread from the oven and cool.

Crumble the cornbread.

Here’s the recipe:

Cornbread – Dry Ingredients:

2 cups yellow cornmeal

2 cups self – rising flour

½ cup refined sugar

4 tsps. baking powder

1 tsp. salt

Cornbread – Wet Ingredients

4 large eggs – well beaten

2 ½ cups milk (I used coconut milk)

½ cup cooking oil (I used safflower oil)

Lightly butter a 9”x 13” glass baking pan.

Preheat oven at 400°F.

Combine all the dry ingredients in a large mixing bowl.  Whisk several times.

In another large mixing bowl, beat eggs.  Add milk and cooking oil.  Whisk until combined.

Pour the egg, milk, and oil mixture over the combined dry ingredients.

Fold the mixture, using a whisk, until moistened and free of large lumps.  Do not over beat.  (There will be some small lumps and that’s OK. )

Pour cornbread mixture into the battered glass pan, and bake in a preheated oven at 400°F for 26 – 28 minutes or until crust becomes light golden brown.

Remove from the oven and cool.

Once cooled.  Crumble the cornbread.

~~~

Proceed with the next step or process…

Process #3:  Making the stuffing.

Please read my next blog post for the next step…

Thanks!

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Southern Style – Truly A Labor Of Love

I first tasted this stuffing 20 years ago when my husband brought me to the U.S. to meet his parents.

I found out that this is one of my husband’s favorite dishes.

His dad makes it every time he comes home.  I mean every time.  I guess this is one of the few ways he showed how much he loved his son.   Since he wasn’t very good at demonstrating it any other time.

So of course…  upon seeing how much my husband loved this dish, I made sure that I learned how to make it.

I watched my father-in-law made this cornbread stuffing several times.  And each time he made it, he seemed to have spent his time all day in the kitchen.

As with most home cooks, he did not measure anything.

My notes consisted of ingredients only.

I had to experiment with the amount of ingredients and seasonings.  Several times.  Before I finally perfected the recipe.

Each time I make this cornbread stuffing.  There is one key indicator whether it came out great or not.  If the cornbread stuffing is great – my husband will eat nothing but cornbread stuffing all day.  And the next day.  Until all the cornbread stuffing is gone.  Finished.  Consumed.  Gone.

It means I’ve done a great job!

It means I have prepared the cornbread stuffing just like his Daddy did.

And if ever I deviate from the perfected recipe.  If I accidentally forget a seasoning or an herb… my husband will know.  His palate knows.  After eating a bowl or two.  He won’t eat it again.  He will simply stop eating it.  He won’t say a word.

He will simply let a whole pan of cornbread stuffing set.  And get stale.  And collect mold if I don’t throw them away sooner.

A whole day’s of work wasted.  Down the drain.  And it’s nobody’s fault but mine.

So I’ve learned my lessons well.  Very well.  And many times.

So whenever I make cornbread.  My mind better be focus.  I cannot be thinking about other things.  I think only of cornbread stuffing.  Think only of cornbread stuffing.  Cornbread stuffing.

I admit that this cornbread stuffing entails a bit of work.  Not hard.  Just work.  That little extra time and efforts.

And extra concentration on my part.

I’m sure you’ve heard of the cliché  “labor of love.”

Well this stuffing is truly a labor of love.

I only make this twice a year:  on Thanksgiving and two days before Christmas.  Because that’s Willie’s birthday.

Any other time.  He’ll have to ask for it.

The dish requires four (4) different processes:

Process #1:  Cook chicken and make chicken stock. It’s better to do this one day prior.  So that the chicken stock has a chance to cool and the fat will solidify on top which will be easier to remove and discard.

Process #2:  Bake the cornbread

Process #3:  Making the stuffing:  caramelized mushrooms; sautéed garlic and onions; and using products from processes number 1 and 2

Process #4:  Baking the cornbread stuffing. At this stage my job is almost done.  So I celebrate.  I play Jesse Cook and dance.  In my cramped kitchen.

I think process #1 requires most of the work.  But once the chicken is cooked and the cornbread is baked, half of the work is done.

First, I just want to alert you that you will these gadgets, pots and pan to prepare this delectable “Cornbread Stuffing – Southern Style.”

Kitchen tools or equipment needed:

12 – 16 quarts stock pot

9 ”x 13” glass baking pan (Pyrex or anchor)

9”x 13” glass baking pan or all purpose aluminum pan

8”x 8” square glass pan or aluminum pan

Large container or bowl  - 8 quarts capacity

Oven

And the ingredients…

And remember our processes…

Process #1:  Cook chicken and make chicken stock

I know it is not so glamorous to look at raw chicken.

I know someone who won’t touch any part of raw chicken.  He eats it once its cooked.  He just won’t have any part of it while it’s raw.  He won’t even look at it.

But this is where it all starts.

Whole chicken cut-up.

Chicken gizzards and livers.

And of course you will need a pot.  A very large pot.

I bought this when we were in Okinawa, Japan.

I’ve seen one this big at Sam’s Club.  Not as sturdy.  I don’t think.  But as big.

Wash chicken and gizzards under cold running water and place them in the pot.

Vegetables.  Chopped.  Onion and garlic chopped.  Bay leaves and black pepper corns in a cheese cloth.  Tied into a pouch.  Italian parsley and coarse sea salt.

All of those on top of the chicken.  In the pot.

All 12 cups of filtered water.  Or enough to fully cover the chicken and vegetables.

Bring to a boil over medium heat.

And just before the pot starts to boil… skim off foam and impurities that surfaces to the top.

Once boiling… reduce heat to low.  Simmer for 40 minutes.

Add the chicken livers after 40 minutes of the chicken and veggies simmering.  Increase heat to medium and bring the pot to another boil.

Once boiling.  Reduce heat to low and simmer again for 20 minutes or until the chicken livers are cooked.

Once the chicken, gizzards and livers are cooked…

Remove them from the pot, using a spider skimmer

or slotted spatula and tong.  Place them in a large bowl or colander.

Remove and discard the vegetables.

And you will be left with the chicken stock.

Using a fine strainer.  Strain the chicken stock into a large bowl or container with a top.

Refrigerate until cold.  And fat has solidify on top.

You can then easily remove or skim the fat off the chicken stock.

All that goodness.  In this bowl.

And the chicken.  Don’t forget the chicken.  The gizzards and livers…

Remove the skins and bones from the chicken pieces and discard.  Tear the chicken meat into small chunks.  Finely chop the gizzards and livers.

And now…

Now you’re ready for Process #2:  Baking the Cornbread

But wait…

I am just now realizing that this blog is getting way too long.

Far too long.

So I’m just gonna have to continue with Baking the Cornbread in another blog.

Sorry to have to do this to you.

But I promise to continue with Process #2 and the rest of the processes on my next blog or blogs.

At least you learn something here:  How to make a homemade chicken stock.

Until then.

Enjoy and Happy Cooking!

Tess Harris

Candied Sweet Potatoes

Japanese sweet potatoes.  The ones with color purple skin and slightly yellow flesh.  They’re sweet and unlike American sweet potatoes.

Sweet potatoes were one of the basic staples we had when I was growing up in a very poor farming family.

If I were to choose of all the crops we planted, harvested and consumed, I’d pick sweet potatoes any day.  When there’s nothing else to eat, we ate sweet potatoes for breakfast, snacks, lunch and dinner.  We typically just boiled the sweet potatoes, still in their skins.  Peeled just before eating them.  Once in a while, we’d cook sweet potatoes – peeled, in coconut milk with a pinch of sea salt.  And if we’re lucky.  Mom would add brown sugar to them.

Sweet potatoes must be cooked just right.  A child must be able to run around with a piece of sweet potato in his hand, chomping and playing at the same time.

At a young, tender age of 8 or 9, I remember planting and harvesting sweet potatoes on weekends and during summer.  Back then, planting and harvesting was fun, on sunny days, as long as I was accompanied with my brothers and cousins.

We’d have a competition as to who could plant the most. Finish a row faster than anyone else.

Usually the land has already been weeded by our dad.  Or us by several days before.  So all we had to do is plant the sweet potato vines.  Which usually involved stabbing the soil one or two times with the bolo knife.  Lifting the soil upward and quickly burying three or four sweet potato vines.  And let the soil rest over the vines.   Covering it up with the soil to protect it from the heavy rain.

And they have to be planted two feet apart, per row.

The sweet potatoes that we cultivated were the Japanese sweet potato varieties.  Of course back then, I didn’t know any other type of sweet potatoes.  We did not even call them Japanese sweet potatoes.   They were simply sweet potatoes.  The only kind we planted and ate.

Once in a blue while and for some odd reason, we’d encounter a few pieces of the Okinawan sweet potatoes:  white skinned with purple flesh.  These type, white skinned and purple flesh, were sweeter than the Japanese kind – red skinned and slightly yellow flesh.  And we usually fight over them.

And then, we’d also encounter the American sweet potato variety.  Which we called wild sweet potato.  Bland, unsweet, and watery.  They’re usually orange skinned with orange colored flesh.   Which is unlike the Japanese and Okinawan variety.

When we dug a few of these, we usually leave them in the field for the birds to eat.

Imagine my surprise when I came to the U.S. and the only sweet potatoes I could find in most supermarkets were the ones we called wild.  We did not eat this type of sweet potatoes.

Occasionally, I would find Japanese sweet potatoes at Asian markets.  But, boy! They’re expensive.  Four times the price of American sweet potatoes.

Now I understand why most Americans add sugar, maple syrup or corn syrup  to these kind of sweet potatoes.  Because American sweet potatoes, by themselves are not appetizing.  Bland, unsweet, watery and mushy.  I would never eat them just  plain boiled or baked.  Without brown sugar or maple syrup drizzled over them.  Unless of course the world has ended and that’s the only left on earth for us to eat.

~~~

This past several years, every Thanksgiving, I have had the tradition of making Candied Sweet Potatoes as a side dish.  Using the American variety.  Though because of the brown sugar, maple syrup and marshmallows.  It can make a very nice, sweet dessert.  But of course it’s not a dessert not.  However, it compliments turkey or ham.

Here’s what you need…

Six medium large sweet potatoes.  Washed under cold running water.  And rubbed with olive oil.

Bake in a preheated oven at 400°F for 50 – 60 minutes.

This is how they looked once baked:  wrinkled skin and soft.  The skin should be easy to peel.

(I already started peeling them.  And then I realized I needed to take pictures…)

Chop them into chunks like these.  And place in a baking pan.

Since we were going to a friends house, and to avoid a lot of dirty dishes.  I used an all purpose aluminum pan. So much better.  Hassle free and one less thing I gotta wash.

The sweet stuff that give the sweet potatoes a special treatment.  These simple stuff make this sweet potatoes addictive.

OK… I know on the recipe I said to use coconut milk.  And I meant it.  But Wednesday, I made a mistake of using my only can of coconut milk in another dish I made.  Not realizing that I actually bought for this sweet potato dish.  So… I  had no choice but to go to the supermarket on Thanksgiving day to hunt for coconut milk.

There was only one supermarket open on Thanksgiving Day.  Other than Wal-Mart, which I didn’t even think about until after the fact.  That’s probably because I do NOT like to go to Wal-Mart unless I really have to.  So I went to H.E.B.  The closest supermarket.  I made it there only 40 minutes before they close at 1pm.  And to my luck… they didn’t have coconut milk.  They only had coconut cream.  So I had to be flexible and  make do.  I used the same amount of coconut creams + 1 TBSP. of coconut oil.  Which I had on hand.

The sauce.

In a small sauce pan, combine brown sugar, maple syrup, coconut milk.  Or in this case coconut cream+coconut oil.  Lemon zest and juice.

Stir the sauce over medium heat until brown sugar is dissolved.

The sauce should look like this picture.

Drizzle the sauce over the sweet potatoes.

Top it with miniature marshmallows.

And bake it in a preheated oven at 375°F for 20 minutes.  Until the sauce starts to bubble and the marshmallows start to brown.

Serve warm.

Or at room temperature.

Or cold.  Sometimes.  I like it cold.  When I’m eating it as a dessert in one of my weird moments…

Here is the recipe of this easy, simple, and delicious sweet potato dish.

Ingredients:

6 large sweet potatoes

¼ cup or more olive oil – for rubbing the potatoes

The Sauce:

½ cup brown sugar

1/3 cup 100% maple syrup

6 TBSPs. coconut milk

Zest and juice of one lemon

1 ½ cups miniature marshmallows

Preheat the oven to 400°F.

Wash sweet potatoes and pat them dry.

Place sweet potatoes on a heavy cookie sheet lined with aluminum foil.

Rub olive oil all over them.

Bake sweet potatoes at 400°F for 50 – 60 minutes.  (The sweet potatoes should be tender, but not too mushy.)

Peel sweet potatoes, cut them in chunks and place them in a 9 x 13 glass baking dish or aluminum all purpose baking pan.

In the meantime, reduce the oven temperature to 375°F.

In a small sauce pan, combine brown sugar, maple syrup, zest and juice of one lemon, and coconut milk.

Heat over medium heat and stir until brown sugar is dissolved.

Drizzle sauce over the sweet potatoes and sprinkle the miniature marshmallows on top.

Bake sweet potatoes with the sauce at 375°F for 20 minutes.  Or until sauce is bubbly and the marshmallows start to brown.

Serve warm or cold.  A great side dish for during thanksgiving and holidays.

Tess’ Kitchen Secrets:

#1 – The SAUCE.  There’s something magical about brown sugar, maple syrup, coconut milk and lemon juice combined together.  And drizzled over the sweet potatoes.

#2 – A great way to tell when the sweet potatoes are cooked.  When juices start to ooze out of the potatoes and the skins are starting to wrinkle and loosen.  These are good signs that the sweet potatoes are cooked.

Enjoy and Happy Cooking!

Tess Harris

Chunky Mexican Chicken Soup

I’m on a roll with soups lately.

It must be because it’s starting to get cold.

And soup seems like a good way to stay warm.

Am usually not fond of dishes with tomatoes or tomato sauce.  Though I like them in soups as long as fresh or whole tomatoes are used.   In this case I used whole peeled tomatoes in a can.

Yeah…  I could have used fresh tomatoes and peel them myself.  But I was feeling lazy.  And I didn’t feel like blanching and peeling the tomatoes  myself.  So whole peeled canned tomatoes were my second best choice.  A dependable stand in.

This version of the soup is thick and hearty.  Though my husband prefers it to be lighter with less chicken next time.  I agree.  I’m not too crazy about thick soups either.  And I know that has to do with how we ate soups when I was growing up.  Thin and light.  With clean, crisp taste.  And that’s only because we had to make do with what we had.  Soup was a great way to feed a large family of 10.

So… if you like thick and hearty soup, just increase the chicken and corn tortillas.  And if you like your soup heartier, top each serving with cheddar cheese and sour cream, in addition to the chunks of avocados.

Here’s what you need:

You need 3 or 4 large split chicken breasts.  Bone and skin on.  About 4 – 5 pounds.  Only use 3 split chicken breasts if you want a thinner soup.

Remove chicken from the package and rinse them under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.

Pour a little bit of oil – canola or olive oil, on each chicken breast and rub the oil all over the chicken.

Generously season the chicken breasts with kosher salt and ground black pepper.  I used about 4 teaspoons of kosher salt and 2 teaspoons of ground black pepper.

Don’t worry.

This might seem a lot of salt to you.  But all this salt is not going to penetrate the meat.  Its just going to make the chicken breasts well seasoned on the outside.Season chicken breasts on both sides.

And roast them, skin sides up,  in a preheated oven at 400°F for 50 minutes.

After 50 minutes in the oven, the chicken breasts are cooked and the skins are crispy!

As you can see… I have way too many chicken breasts here.  I should only have roasted three.  Four the most.  And so I used the rest of the chicken for “chicken club salad sandwiches” .  Another recipe I will post in the future.

But, like I said though… if you like a thicker, heartier soup, use four large split chicken breasts.

Oh by the way… the skins are really crunchy and tasty.   And you can start munching on them if you are feeling hungry and need a quick snack.

Tear the chicken meat off the bones and shred them into chunks.  Place chicken chunks in a bowl.  Cover bowl with plastic wrap and set aside.

Discard the bones and skins.

Or give the skins to your puppy.  She’ll love you for it.

~~~

Other ingredients you need for the soup:

Vegetables: 3 large celery sticks, 4 – 5 medium carrots, 2 medium size onions, 4 – 5 jalapenos, cilantro and lots of garlic.

Halves the  celery

And  chop them.

Peel and halves the carrots.

And chop them.

Quarter the  jalapenos

And remove the ribs and the seeds.

The hottest part of the jalapenos reside along the ribs.  That means if you want your soup to have a “kickasss” attitude, keep the ribs and only scrape the seeds.

And chop them.

Onions – peeled, and chopped.

Garlic – smashed, peeled and chopped.

Olive oil. 3 tablespoons.

28 ounces whole peeled tomatoes.

4 cans chicken broth.  About 6 cups.  Plus 2 cups water.

Ground coriander seeds, ground cumin, and dried basil.

One teaspoon of each.

Five or six 6-inch white or yellow corn tortillas.

I was kicking myself when I got home from the store, when I realized that I had bought flour tortillas instead of corn.

I was having a senior moment at 43!

But I used them anyway.  Wishing, while kicking myself, that I had corn tortillas.

Slice tortillas into one inch strips.

And them chop into one inch squares.

Oh.  Don’t forget the avocados.  You will need 3 large, ripe avocados.

One-half (1/2) avocado per serving.

And cheddar cheese and sour cream.  Only if you want a richer, heartier soup!

And your favorite corn tortilla chips to serve on the side.

~~~

How to prepare the soup:

Heat a large pot (I am using a 5 quart pot) and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole peeled tomatoes.  Break ‘em into chunks using a spatula.

Stir and add the chicken broth.  Plus 2 cups water.

Add the ground coriander and cumin and dried basil.

Cover pot and bring soup to a boil over medium heat.

Add the chopped corn tortillas into the pot.

Reduce heat to low and simmer soup until vegetables are tender. About 20 minutes.

Add 1/2 cup chopped cilantro.

Add the shredded chicken to the soup.

Season with coarse sea salt and freshly ground black pepper.

Simmer soup for another 15 minutes.

Serve soup warm.  As is…

With your favorite corn tortilla chips…

Or…

Top each bowl with avocado chunks.

And to add more excitement and personality to soup -

And to make it richer and heartier -

Top each bowl with shredded cheddar cheese or Pepper Jack Cheese and sour cream along with the avocados.

I have to be honest…

I was reluctant at first to use the avocados.  So when I served the soup for the first time, I served it with sour cream. To be on the safe side.

But I made a big pot, like I always do, because I’m lazy like that.

So the next day when I served the same soup again, this time, I bravely added chunks of avocados in each bowl.

And you know…

I’m glad I did because the avocados made the soup taste creamier, even without the cheese and sour cream.

The avocados were subtle, yet surprisingly seductive and intriguing that makes the palate hunger for more…

Here’s the recipe:

Chunky Mexican Chicken Soup

Serves 4 – 6 people

Ingredients:

3 or 4 large split chicken breasts – bone in, skin on

3 TBSPs. canola or olive oil

4 tsps. kosher salt

2 tsps. ground black pepper

3 TBSPs. olive oil

2 large onions – peeled and chopped

6 garlic cloves – smashed, peeled and chopped

4 jalapeno peppers – seeds removed and chopped

4 medium size carrots – peeled and chopped

2 large stalks celery – chopped

1 can (28 ounces) whole peeled tomatoes

1 tsp. ground coriander seed

1 tsp. ground cumin

1 tsp. dried basil

4 cans (14.5 ounces each) chicken broth or 6 cups chicken stock

2 cups filtered water

5 (6 inch) white or yellow corn tortillas – sliced and chopped into 1-inch squares

½ cup chopped cilantro

2 tsps. coarse sea salt or to taste

½ tsp. ground black pepper

Corn tortilla chips – to serve on the side

Optional Toppings:

3 large ripe Avocado – peeled seeded and cut into chunks (allow ½ avocado per person)

Grated sharp cheddar cheese or Pepper Jack Cheese

Sour cream

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy duty baking sheet.

Pour a little bit of oil – canola or olive oil on each chicken breast and rub the oil all over the chicken breast.

Generously season the chicken breasts with kosher salt and ground black pepper.  Season them on both sides.

Preheat the oven at 400°F.

Roast chicken breasts at 400°F for 50 minutes.

(Prepare all the vegetables needed while the chicken is roasting in the oven.)

Tear the chicken meat off the bones.  Shred the chicken with your hands or tear them into chunks.  Place chunks or shredded chicken in a bowl and cover with plastic wrap.  Set aside while you prepare the other ingredients.

Discard bones and skins.

Heat a large pot and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole tomatoes.  Break ‘em into chunks using a spatula.

Add the chicken broth, plus 2 cups of water.

Add 1 tsp. ground coriander seed, 1 tsp. ground cumin and 1 tsp. dried basil.

Stir the  mixture.

Cover pot and bring soup to a boil over medium heat.  Once the soup is boiling, add the chopped corn tortillas.

Cover and simmer soup until vegetables are tender.  And soup is slightly thick.  About 20 minutes.

Add the shredded chicken to the soup and simmer again for another 15 minutes.

Taste to see how much salt is needed.  Otherwise, add 2 teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Serve warm with your favorite corn tortilla chips on the side.

Top each bowl of soup with chunks of avocado.

And for richer, heartier soup, top each bowl with shredded cheddar cheese and sour cream.

Tess’ Kitchen Secrets:

#1 – Avocado chunks make this soup taste creamier.  The creaminess comes when you take a spoonful of the soup with a small chunk of avocado.

#2 – Shredded Cheddar or Pepper Jack Cheese takes this soup to another level.

#3 – Corn tortilla chips is a great accompaniment to the soup.  It makes the soup less serious, even though it is.  And makes the soup fun to eat.

Enjoy and Happy Cooking!

Tess Harris

Kale: Amazingly Delicious Super Nutritious Soup

Super food.  Highly nutritious.  Rich in Vitamins.

These are just some of the praises this vegetable receives from nutrition experts and health foodies.

And they are all correct.

At the outset.  You look at this vegetable, and you see green leaves that are rough and rugged.  And they look dry too.  And you wonder… how can this possibly be good for me?  Let alone taste good?

I have ignored kale for so long.  Until about two years ago when my son, Ramon, was looking for vegetables he could eat and alternative ways of cooking them.  We decided on trying kale – roasted.  Roasted with olive oil, garlic, kosher salt and ground black pepper.  The result was crunchy and delicious.  I could eat them for snacks.  No kidding.  It was that good. Though, I’d had to be careful.  They burn easy if left too long in the oven.

Anyway…

Other than roasting the kale, I’ve not tried cooking it in soups.

I thought to myself… OK… kale is good roasted.  But how would it taste cooked in soup?  Can it even taste good in soup?

Skeptic.  Always.  I think I was born skeptic.  It takes awhile for me to come around and believe on something.  I have to see it to believe it.  And when it comes to food, I have to taste it and stomp down my skepticism.

I am one of those people…

You almost have to force me.  Or force something on me.  Shove it down my throat before I believe you.  And when I like it… I won’t stop having it.  Have it until I have so much of it.  Until I get sick of it.  And won’t have it again for a very long time.

I seem to live my life this way.

As for this kale soup.  I am on it’s beginning stage.  I can probably eat kale soup for the next six months.  Maybe longer.  Before I get tired of it.

Few days ago I want to make kale soup again so I went to the supermarket.  But they didn’t have it.

THEY DIDN’T HAVE IT!

I asked the produce guy…

“Excuse me! I am looking for kale.  They’re usually in this area, but I don’t see it.  Do you have any inside…?”

“No ma’am.  We received a shipment today, but they weren’t good.  Sort of moldy.  So we didn’t put it out…”

“Hmmm. OK… thanks!”

I can’t believe they didn’t have kale!

I’ll  have to go back today to see if they have it…

Kale.  They surely don’t look pretty.  And it is almost shocking how good they are in soups.

You need two or three bunches.  I used two bunches on my first try.  But they shrink once they’re cooked.  So I am going to use three bunches next time.

Wash them under cold running water to remove dirt and sand.  Tear leaves from the stems.  Discard stems.  Leaves should be torn into small chunks.

Once washed.  Shake off excess water and tear the leaves into chunks like these.  Place in a colander.

You need salt pork.  Or one pound of pancetta or thick sliced of bacon.

I always like to wash the salt pork under warm running water.  And pat dry with paper towel before slicing.

Thinly sliced.

Two large potatoes.

Peeled.  Washed and diced.

Large onion.

Peeled, chopped and diced.

I LOVE red onions.  It has more character than yellow. So pretty!

Garlic cloves

Peeled and chopped. (Sorry… this pic seems a little blurred.)

In all my recipes… I always say – smash, peeled and chopped.  That’s because it is so much easier to peel garlic cloves once they’re smashed or cracked.  The skins peel right off.

In the Philippines, when I was there.  People used garlic without peeling them.  I always wonder about that.  But the garlic cloves were so tiny that maybe that’s why people didn’t peel them.  It was simply troublesome to peel them.

I don’t know… maybe they’ve managed to grow fat garlic by now.  I don’t know.

3 cans of chicken broth or stock  – about 4 cups total. And 4 cups filtered water.

Heat a large, deep pot and add the sliced salt pork.

Cook over medium heat until until pork has rendered most of its fat.

I love salt pork.  Their beautiful! And tasty.

Remove the salt pork with a slotted spoon.  Set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Saute onions and garlic in the pot.  Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock.  And 4 cups filtered water.

Cover pot and bring soup to a boil.

Once boiling.  Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Add the kale.

Stir and simmer until kale is tender.  About 20 minutes.

Season with 2  teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Cooked and ready to serve.

Taste to see if additional salt and black pepper is needed.

And yes.  This pot of soup doesn’t look inviting.  It looks plain and ordinary.

But you know… somethings are good – plain and ordinary.

You’re just gonna have to take my word on this.  And try this soup for yourself…

And remember this…?

This salt pork is what makes this soup taste extra ordinary!

Topping a bowl of kale soup with several pieces of cooked salt pork, cooked pancetta, or thick slices of crispy bacon is mandatory.

Here’s the recipe:

Super Kalecious Soup

Serve 4 – 6 people

2 – 3 bunches kale – washed; leaves strip from stems and torn into chunks

12 ounces salt pork – rinsed under warm running water and thinly sliced

2 large potatoes – peeled and chopped

1 large red or yellow onion – peeled and chopped

4 large cloves garlic – smashed, peeled and chopped

3 cans (14.5 ounces each) chicken broth or 4 cups chicken stock

4 cups filtered water

2 ½ tsps. coarse celtic sea salt

½ tsp. ground black pepper

Wash kale under cold running water to remove dirt and sand.  Tear leaves from the stems.  Discard stems.  Leaves should be torn into small chunks.

Heat a large, deep pot and add the sliced salt pork.

Stir and cook salt pork over medium heat until until pork has rendered most of its fat.

Remove the salt pork with a slotted spoon into a dish and set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Sauté onions and garlic in the salt pork fat.  Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock.  And 4 cups filtered water.

Cover pot and bring soup to a boil over medium heat.  Once boiling.  Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Add the kale.  Stir and simmer until kale is tender.  About 20 minutes.

Season with 2½ teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Scope about 1½ cups of kale soup into a serving bowl.  Top each bowl with several pieces of salt pork.

Serve piping hot with good crusty bread.

Tess’ Kitchen Secrets:

#1 – Salt pork.  Topping each bowl of kale soup with several pieces of thinly sliced, cooked salt pork is mandatory.  It completes the soup.

#2 – Chicken broth is the very foundation of this soup.  If you have time to make homemade chicken stock, the better.

Enjoy and Happy Cooking!

Tess Harris

It’s Like Chasing Something Mysterious

A life size figure at our apartment office.

Our apartment manager always displays elaborate decorations during the Halloween month of October.

Her favorite holiday.  And she seems to outdo herself every year.

So I came in one Saturday afternoon… and took a few pics…

That ball she’s holding makes a loud scary noise…

more Halloween stuff…

The commissary at our military base also has an elaborate display pumpkins and scare crows… I think that’s what they’re called.

I thought they were interesting…

So I took a few pics…

While I giggled like a little girl…

Simple things make me happy.

And to celebrate Halloween…

Well, I don’t really celebrate it.  But I love these Spiced Pumpkin Dried Fruit Cookies…

And I love all the decorations people displays during Halloween…

I want to share this recipe with you.

I think this is one of the most delicious pumpkin cookies I’ve ever had.

When I took the first bite, my senses kept trying to figure out what’s in the cookie.  Then I took another bite.  And another.  It’s like chasing something while trying to figure out its character.

So I ended up consuming several cookies in one setting.

I made these cookies for my husband to snack on at work.   But my son and I ended up eating most of them.

I plan of  making them again in a few days.

I’ll  post a step by step photos then…

These cookies are very good.  Tender and chewy at the same time.  Moist with a cake like texture.  Loaded with dates, raisins, dried pineapple and walnuts.

Almost guilt free and bordering on the healthy side.  And yet, they are sinfully delicious.

Since Ramon and Willie do not like nuts… I had to split the batter.  Half the batter I baked without nuts.  And the other half with walnuts.  For me.

I love nuts!  Pecans.  Walnuts.  Peanuts.  Though I can’t say it loves me all the time…

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NOTE:  If you don’t have an electric mixer like Kitchen Aid, you could also make these cookies by manually mixing them in a large bowl, using a wooden spoon.  Follow same direction.

Here’s the recipe.

Spiced Pumpkin Dried Fruit Cookies

Ingredients:

2 cups ground old fashioned oatmeal (grind oats before measuring)

1 ½ cups all purpose flour

1 TBSP. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

¾ cup or 1 ½ stick unsalted butter, room temperature

1 ¼ cups firmly packed brown sugar

2 extra large eggs – room temperature

1 ½ cups canned pumpkin puree

1 cup pitted dates, chopped

½ cup dried pineapple, finely chopped

1 ½ cups raisins

1 ½ cups walnuts – coarsely chopped (optional)

Preheat oven to 375°F.

Grease 3 baking sheets by rubbing them with butter.  Or line the baking sheets with parchment paper.

Ground oatmeal in a food processor until it resembles a coarse sand.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves.  Add ground oats and stir with spatula until well combined.  Set aside.

Using a stand up mixer, cream the butter and sugar together in the mixing bowl using the paddle attachment.

Add eggs one at a time, beating just until blended with the butter and sugar mixture.  Add the pumpkin puree and continue to blend over medium speed.

Stop the mixer and scrape the sides and bottom of the mixing bowl.

Add the flour and oat mixture.  Blend over low speed (stir) until mixture is smooth and creamy.

Add dates, pineapple, raisins and walnuts.  Blend well.

For each cookie, scoop 3 tablespoons of batter onto the prepared baking sheets.  Allow 9 – 13 cookies per sheet.

Bake in a preheated oven at 375°F for 12 – 14 minutes.  Do not over bake.

Remove and cool in a wire rack.

Stores at room temperature for up to 5 days.

Yield:  3 ½ dozens

Tess’ Kitchen Secrets:

#1 – Ground oatmeal give these cookies a “cake like” texture.  But if you don’t have a food processor and unable to ground the oatmeal.  You may use them as is.  I just prefer ground oatmeal.

#2 – Dried fruits make these cookies chewy.

Enjoy and Happy Cooking!

Tess Harris