China Coast Salad Dressing

Lately, I’ve had a passion for salads and homemade salad dressings. I’ll never buy salad dressing again! You'll recognize this delicious dressing as soon as you try it: It's popular from fine restaurants to hotdog stands! If you've ever wondered how it was made, here you go!

China Coast Salad Dressing:

1 c. (250 mL) mayonnaise

1/2 c. plus 2 tbsp. (150 mL) rice vinegar

4 tbsp. (60 mL) granulated sugar

4 tbsp. (60 mL) sesame oil

2 tbsp. (25 mL) soy sauce

1/2 tsp. (2 mL) garlic powder

Salt and freshly ground pepper, to taste

Add all ingredients to a lidded jar. Shake well to combine. Label and store in fridge. 

Into the Bag #1: The “Clam Chowder Incident”

Mrs. Harold Schermerlinger of Philadelphia asks: “Why do you never cook with your computer on the kitchen counter? I've noticed this in the ma-ny, ma-ny narcissistic photos of your hands that accompany your recipes ...” 

Thank you for your astute observation, Mrs. Schermerlinger! I do, indeed, pride myself on my exquisite, delicate, youthful-looking hands! See how attractive they are in these photographs? Sadly, these beautiful (Nay! Gorgeous!) hands and fingers can be a little (Say it isn’t so!) clumsy. And so to your question!

Why don’t I keep my computer on the kitchen counter? 

A freak accident I’ll call the “clam chowder incident” has dissuaded me from doing exactly that. I prefer to use a printed copy of the recipe I’m about to cook, minimizing the potential for electrocution, if you take my point - Nicole

Into the Bag is a new and occasional feature that dips into the mailbag to answer readers’ questions. 

Creamy Broccoli and Grape Salad

My friend Ann passed along this terrific salad. I first met Ann more than 40 years ago, only to lose track of her for perhaps 25 of those years, and to find her again when each of us discovered we were living on the same street in a large, bustling city. 

Once again, without knowing it, we moved not far from one another in the same small town, and yet again, years later, discovered we were living on the same island, in the same village-that-calls-itself-a-town, and (gulp!) on adjoining streets!

It seems fitting that because this salad recipe traveled from Ann to me, it should now travel from me to you. This salad originates with The Vancouver Sun, where Ann was once my editor. As her eagle eyes will notice, I’ve modified this recipe, just a touch!

Creamy Broccoli and Grape Salad:

To Prepare the Salad:

4 c. (1 L) small broccoli florets

1 c. (250 mL) seedless green grapes. halved

1 c. (250 mL) seedless red grapes, halved

1/2 c. (125 mL) celery, finely sliced or diced

1/4 c. (60 mL) green onions, finely sliced

1/2 c. (125 mL) sliced natural almonds, toasted (see Almond Note) 

5 slices bacon, cooked crisp and crumbled

Combine, cover, and set aside in refrigerator. If making in advance, add nuts just before serving. 

To Prepare the Creamy and Sweet Dressing:

1/2 c. (125 mL) mayonnaise

1/4 c. (60 mL) sour cream (or plain Greek yogurt)

1 tbsp. (15 mL) white vinegar

2 tbsp. (30 mL) granulated sugar

1/4 tsp. (1 mL) pepper

Dash salt

Combine well. Pour over salad ingredients just before serving. Yields six portions.

Almond Note: I had none so omitted this. Didn’t seem to matter!

No-Bake Peanut Butter Bars

This recipe is is very similar to one I blogged in May, 2015. This recipe makes a smaller amount, and I also find the method for this one easier 

than the method for the other.

In summary, all I can say is “Yum!” And “Yum!” again.

No-Bake Peanut Butter Bars:

To Prepare the Base:

3 tbsp. (15 mL) butter or margarine 

1 c. (250 mL) peanut butter

Dash of salt (optional)

½ c. (125 mL) graham cracker crumbs or shredded coconut

Approx. 1 c. (250 mL) icing sugar (confectioners sugar), to taste 

Pour into 8x8-in. (20x20 cm) parchment-lined pan. Refrigerate 1 hr., or until mixture is very hard.

To medium skillet over medium heat, melt butter or margarine until bubbly and slightly browned, but not burnt. Turn off stove heat. Immediately add peanut butter, stirring in hot fat until melted.  If peanut butter is unsalted, add dash salt.

Stir in graham cracker crumbs or shredded coconut or mixture of both to equal 1/2 c. (125 mL). Add icing sugar, to taste. Pour mixture into 8x8-in. (20x20 cm) parchment-lined pan. Refrigerate until set and very hard.

To Prepare the Mirror Glaze Topping:

6 oz. (1 c. or 250 mL) good-to-excellent quality semi-sweet chocolate,  chopped

1-½ tsp. (7 mL) coconut oil or butter

1/4 c. (60 mL) good-to-excellent quality chocolate shot (optional)

Melt chocolate and oil over low heat on stove, stirring continuously. When all chocolate is evenly melted and still warm, pour over peanut butter base, titling pan so chocolate is evenly dispersed into every corner. Cool 2 min. Using a slotted spoon, cover evenly with shot. Or not! The chocolate mirror glaze is beautiful on its own.

Chill at least 1 hr. Remove from refrigerator, slicing into very small bars while cold. Serve chilled … As this nears room temperature, it will melt very quickly!

With thanks to © Melissa Clark and The New York Times

(I’ve modified this recipe and made minor style changes - NP)

Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.

Onion Meat Loaf

Here, for your Covid-19 kitchen, is yet another dollar-stretcher using more ground beef (over these past few weeks) than I’ve ever choked down enjoyed in my entire life. This super-easy meat loaf requires only a short prep time and an hour in the oven. You’ll need a packet of dried onion soup mix to make it, or click here: How to Make Dry Onion Soup Mix.

Onion Meat Loaf:

2 eggs

One 3/4 oz. (23 g) packet dry onion soup mix  

1/3 c. (80 mL) ketchup

3/4 c. (180 mL) warm water

1-1/2 c. soft white or brown bread crumbs, not compacted, crusts removed

2 lb. (0.9 kg) lean ground beef 

Preheat oven to 350 deg. F. Lightly grease standard loaf pan. Stir in dried onion soup mix, ketchup, water, bread crumbsm and ground beef. Mix well with clean hands. Pack into loaf pan. Bake, uncovered, 1 hr. Drain off far before serving. Ready for a slice of Onion Meat Loaf? Yields 6-to-8 portions. 

For more Meat Loaf recipes, see One Click: Meat Loaf or see the Indexed Meat Loaf: One Click. 

Chili with Meatballs

I once caught a 30-lb. cod. Thirty pounds! Can you imagine how big that thing was? I can’t even begin to calculate how much that is in metric measure, but I always have trouble calculating my birthday and address in metric, too. With only a small fridge on our boat, we ate cod several days in a row, prompting our then-14-year-old son to groan: “Cod is a four-letter word ...”

I hope Meatballs hasn’t become a four-letter word for you, because he-e-ere’s another Meatball recipe! Whoopie! 

My reasoning is that Meatballs are a good source of protein, providing many easy meals at a reasonable cost and at a time - a global pandemic - when you may not want to leave the house very often. So ... 

Chili with Meatballs

If you’re a Chili fan, you’ll love this spicy one! I’ve also served it as a buffet party dish ... It’s terrific.

Chili with Meatballs:

1/3 c. (80 mL) canola oil

2 large onions, in medium dice

2 green bell peppers (capsicums), seeded, in medium dice

Two cans 28-fl. oz. each (796 mL each) diced tomatoes with juice

1 tbsp. (15 mL) salt

1/4 tsp. (1 mL) cumin 

1/4 tsp. (1 mL) ground cloves

2 small bay leaves, crumbled

3 tbsp. (45 mL) chili powder

1 c. (250 mL) red wine

Three 19 fl. oz. each (840 mL each) cans kidney beans, rinsed and drained

2-to-3 doz. fresh or frozen meatballs (See Meatball Note) 

Preheat over to 350 deg. F. Add oil and onions to Dutch oven over medium heat on stovetop. Stir 5 min., until onions are soft and translucent. Add peppers, stirring a further 3 min. 

Stir in tomatoes and juice. In small bowl, combine and add salt, cumin, cloves, bay leaves, and chili powder. 

Mmmm ... Spicy! 

Stir in red wine. Simmer, covered, 30 min. Uncover and simmer a further 30 min. Gently stir in kidney beans and meatballs (See Bloody Hell and Total Panic Note). 

Remove from stovetop and bake, uncovered, 1 hr. Yields 8-to-12 servings. 

Note: To make the day before, cover and refrigerate without baking. On the day you want to serve this, bake, uncovered, 90 min. 

Meatball Note: To prepare yours from scratch, see the Index for How to Make Meatballs. If you prefer the convenience of commercially made frozen meatballs, bake directly from freezer at 350 deg. F. 14-to-16 min. Drain and blot fat away before adding meatballs to Chili. If you’d rather make your own ... Nothing tastes better!  

That’s a spicy meatball!

Bloody Hell and Total Panic Note: My big ol’ Dutch oven proved no match for the size of this recipe. No match! Ron transferred the works to an older but larger soup pot, in which the Chili baked. Which is why you see two very different pots in these photos.

Dutch oven: Looks aren’t everything ...

Utilitarian soup pot wins the day!

Quick Cinnamon Buns

These buns live up to their name: They’re quick. If you want a hit of carbs you can proudly say you’ve made yourself, this is it. Use plenty of brown sugar and cinnamon in these.

Quick Cinnamon Buns:

4 c. (1 L) all-purpose flour

2 tbsp. (25 mL) baking powder

2 tsp. (10 mL) salt

2 tbsp. (25 mL) granulated sugar

1/2 c. (15 mL) vegetable shortening

2 c. (500 mL) milk, room temperature

1/4 c. (60 ml) butter or margarine, softened

1/2 c. (125 mL) dark brown sugar

1 tbsp. (15 mL) cinnamon

Preheat oven to 425 deg. F. To large bowl, add dry ingredients, combining well. With clean hands, rub in shortening until size of peas. Add milk all at once, continuing to mix with hands to form a ball. Do not overwork. 

Lump of dough ... 

Pat out dough, working with fingers and palms and back of wrists until about 1/2-in. (1.25 cm in width), forming a rectangle of about 13x9 in. (33x23 cm). 

Pat it out ... 

Dollop butter onto patted dough, spreading evenly. In small bowl, combine brown sugar and cinnamon. Sprinkle generously over butter, paying close attention to edges of dough, which tend not to get enough (Guilty as charged!) 

Sugar, cinnamon ...

Working from long end of dough, roll tightly and evenly, directing any loose brown sugar mixture back onto the roll. Seal long edge with a little water on your finger and a loving squeeze. 

And now to slicing and baking this little masterpiece! Don’t - I repeat, don’t - hack and saw with a knife. A length of dental floss does the job better: Loop it under each slice and tighten to create a perfect slice, each time.

Dental floss ...

Bake about 18 min. on parchment-covered sheet. Makes about 15. 

Note: If you like, drizzle the slightly cooled rolls with a basic glaze: 2 c. (500 mL) sifted icing sugar, a dollop of soft butter or margarine, a teaspoon of vanilla, and a little milk. I didn’t, but will, next time. It took us four Cinnamon Buns each (gobbled in a period no longer than 10 min.) to determine they’d be even better with this sweet touch.

All in all, a decent little bun, though the yeast version remains the very best. You’ll find it by putting the words Best-Ever Cinnamon Buns into the search engine at the top left of this page.

Into the oven ... We ate what  
would have been the final photo.

Hawaiian Meatballs

I’ve been on a Meatball kick for the past several days - mostly because a bag of frozen meatballs makes for easy, filling, comfort food in troubling times such as the world is experiencing now. Know that we’re chomping on those meatballs, just as you are! I like to serve this dish with rice.

This very easy Hawaiian Meatballs recipe is even faster made with frozen meatballs. It calls for a 14-oz. (398 mL) can of chunked pineapple, but I’d rather spend a little extra for a larger can to save a lot more money in the long run. 

Pineapple Note: The food warehouse store we patronize sells massive (100 fl. oz. or 2.84 L) cans of pineapple tidbits in juice for $6.49. I decant equal portions of this pineapple and juice to small plastic containers with secure lids. 

These, I label and freeze, storing them in a mid-sized freezer box to keep them together. Each of small box holds about 1/2 c. or 125 mL. I thaw and use as much as I need for this recipe (3 little boxes) or for the Pineapple-Coconut Muffins that are a family favorite. You’ll find them Indexed under Bread: Muffins (Pineapple-Coconut).

Hawaiian Meatballs:

One 14 fl. oz. (398 mL) can pineapple chunks or tidbits, juice reserved (see Note)

1/4 c. (60 mL) brown sugar

2 tbsp. (25 mL) cornstarch

1/4 c. (60 mL) white vinegar

1 tbsp. (15 mL) soy sauce

1/2 tsp. (2 mL) salt

10-to-12 frozen meatballs, cooked according to package directions, patted dry of fat 

1 green bell pepper (capsicum), seeded, cut into small wedges 

In small bowl, stir together reserved pineapple juice, brown sugar, cornstarch, vinegar, soy sauce, and salt.  Place cooked meatballs in heavy skillet over low heat. Pouring pineapple mixture over and around them, simmer until mixture thickens and becomes clear. Two-to-three min. before serving, add bell pepper and reserved pineapple, simmering just until heated through. Yields 2 servings.

Note: In this recipe, I use 1-1/2 c. (375 mL) combined pineapple and juice. I add one or two drops of yellow food coloring to the juice, sparking up its color while continuing to look “natural.”

Field Greens with Artichokes

I use bottled or canned artichokes in this very easy recipe. 

Field Greens with Artichokes:

Field Greens with Artichokes

14 oz.(150 g) organic mixed greens

2 sliced hard-boiled eggs

10 cherry tomatoes, halved

1/4 cup canned chickpeas, rinsed and drained

5 artichoke halves, sectioned

Salt and freshly ground pepper, to taste

Toss with Easiest Salad Dressing Ever. You’ll find the recipe a 
few posts down, or by going to the search engine at top left of this blog. 

Serves four as a main course; eight as a side dish Voilà!

Jiffy Meatball Stroganoff

This simple recipe needs no fancy ingredients. I use frozen Meatballs. If you prefer, you’ll find How to Make Meatballs in the Index.

Jiffy Meatball Stroganoff:

15-to-20 meatballs

1-1/4 c. (310 mL) broad noodles

1 medium onion, sliced in rings and then 2-in. (6 cm) pieces

1 tsp. canola oil

1 tbsp. (15 mL) butter or margarine

One 10-oz. (284 mL) can sliced mushrooms, drained

1-1/2 tsp. (7 mL) Worcestershire sauce

2 tsp. (10 mL) beef-flavored extract

One 10-oz. (284 mL) can condensed cream of mushroom soup, undiluted

2/3 c. (150 mL) sour cream or Greek-style yogurt

1 tbsp. (15 mL) sherry

Pre-cook meatballs, whether fresh or frozen. Fry fresh meatballs until center is cooked through. Do not thaw frozen meatballs; cook according to package instructions. A toaster oven is ideal for this. Cover and set aside cooked meatballs.

To large pot, add 4 c. (1L) salted water. Bring to a boil. Add noodles, cooking according to package instructions. Do all these steps as you prepare Stroganoff. 

In heavy skillet over medium heat, fry onion in oil and melted butter or margarine until soft. Add mushrooms until heated through. In small bowl, combine Worcestershire sauce, beef-flavored extract and undiluted soup. Stir into skillet. 

Reduce heat to simmer. Add meatballs, simmering just until heated through. Also in small bowl, combine sour cream and sherry. Gently stir into simmering Stroganoff mixture, heating through but not allowing to come to a boil.

Drain and rinse broad noodles. Transfer to casserole dish. Pour Stroganoff mixture over. Serve at once. Yields 3-to-4 servings.

Meatball Note: Homemade Meatballs won’t fall apart if they’re refrigerated 20 min. before serving and then quickly reheated in sauce.For more Stroganoff recipes, see One Click: Stroganoff.

Easiest-Ever Meatball Stew

Yesterday, I blogged a great Meatball Stew. Here’s another, even quicker and simpler, Meatball Stew. I’ve modified it from my 1987 book, The Galley Gourmet, published in the US and Canada. The quantities below are a guideline to be increased or decreased as you like.  

Easiest-Ever Meatball Stew:

2 tbsp. (30 mL) canola oil

24 (give or take) frozen meatballs (or see recipe below)

1/4 c. (60 mL) flour

One 12 fl. oz. (341 mL) can niblet corn, liquid reserved

One 14 fl. oz. (398 mL) can peas and carrots, liquid reserved (see Can Quantities Note)

1-/1-4 c. (300 mL) water

1 tbsp. (15 mL) beef-flavored extract 

1 tbsp. (15 mL) beef-flavored gravy darkener

2 medium potatoes, peeled, diced in 1/2-in. (1.24 cm) pieces

Salt and pepper, to taste

In large skillet on medium-high heat, sear meatballs but do not cook through. Set meatballs aside, draining on paper toweling. Do not drain fat from skillet. Reduce heat to medium. Sprinkle flour over fat, stirring well. Allow to bubble 1 min. Add drained liquid from corn, peas and carrots (see Canned Liquids Note). 

Continue to cook until mixture thickens to become gravy. In a lidded jar, shake together water and beef-flavored extract and gravy darkener until well combined. Add to gravy in small batches ... You may not need it all. 

Add vegetables, potatoes, and additional water and beef extract and darkener, if needed. Cover and bring to a boil. Reduce heat to simmer, adding meatballs, cooking 12-to-15 min. or until meatballs are cooked through and potato is tender. Season to taste. Serves 4. 

Can Quantities Note: Can sizes (and other packaged foods) are smaller than they were, years ago.  While this is annoying, exact measurements aren’t crucial to this recipe. Using two cans of each may work even better for you. 

Canned Liquids Note: If you’d prefer to use fresh or frozen vegetables, by all means do. Dissolve a little more beef extract in additional water or stock and you should be fine, as long as you don’t use too much of either. Taste before you waste!

For other stews, see One Click: Stew.

Make your own Meatballs, if you prefer. Here’s how!

How to Make Meatballs:

1-1/2 lb. (700 g) ground beef

2 oz. (57 g) packet dry onion soup mix

1/2 c. (125 mL) soft bread crumbs, lightly compressed in measuring cup

2 eggs, whisked with fork

2 tbsp. (25 mL) fresh parsley, chopped

Salt and pepper, to taste

2 tsp. (10 mL) oil

With clean hands, combine all ingredients except oil. Form into balls 1-in. (2.54 cm) in diameter. In large skillet, heat oil over medium setting. Add meatballs, turning constantly until evenly browned. Reduce heat to medium-low. Cover skillet, simmering meatballs about 15 min., until cooked through. Drain on paper towels. Serve with Meatball Stew or choice of sauce. 

Meatball Stew

Shock and horror: I no longer make my own meatballs! The sole exception is the outstanding Sophia’s Slow-Simmered Spaghetti Sauce with Meatballs. For anything else, I buy a frozen meatballs in a package as big as a Buick. The best thing about this product is that it cooks from frozen to the plate in something like 20 min. This is a modern-day miracle. Why would I go to all the fuss (and cost) of making meatballs when the frozen ones involve no work, taste better than mine, and cost a whole lot less?  

Which is why this Meatball Stew contains prepackaged, commercially made meatballs. As stews 

Meatball Stew, anyone?

go, this one’s a nutritious, quick dinner. If you have time in the morning or feel in the mood the night before or can twist someone’s arm to prep the vegetables, all you have to do is sit back and do a crossword puzzle until dinner’s on the table. Serve this stew with a green salad - I also buy prepared salad mixes, too. Get over it!

Meatball Stew:

4 c. (1 L) salted water

2 medium potatoes, peeled and diced into 1-in. (2.54 cm) pieces  

2 medium carrots, peeled and sliced into 3/4-in/ (2 cm) rounds 

1 large onion, in wedges

2 tbsp. (25 mL) beef-flavored extract

1 bay leaf

1-1/2 tsp. (7 mL) dried thyme or oregano leaves, crushed

1 tsp. (5 mL) dried rosemary or basil leaves, crushed

1/2 tsp. (2 mL) freshly ground pepper

2 medium yams or sweet potatoes, peeled and diced into 1-in. (2.54 cm) pieces

2 medium parsnips, peeled and sliced into 3/4-in/ (2 cm) rounds

15-to-20 frozen, pre-seasoned meatballs

1/3 c. (80 mL) flour

1/2 c. (125 mL) cold water

1 c. (250 mL) frozen peas

2-to-3 tbsp. (15-to-25 mL) gravy darkener such as Kitchen Bouquet (optional)

In cast-iron Dutch oven (or other heavy pot with a lid), bring 4 c. (1 L) salted water to a boil. Add potatoes, carrots, onion,  beef-flavored extract, bay leaf, thyme or oregano, rosemary or basil, and pepper. Briefly return water to the boil before lowering heat. Cover and simmer 10 min. 

Add sweet potatoes, parsnips, and frozen meatballs. Return to boiling; reduce heat. Cover and simmer 15 min. or until vegetables are tender and meatballs cooked through.

In lidded jar, shake together flour, water, and gravy darkener until well combined. Slowly add to stew broth, stirring until thickened. Continuing to stir, cook an additional 1 min. Add frozen peas to hot thickened gravy and immediately ladle into soup bowls. Yields 8-to-10 servings.

For other stews, see One Click: Stew.

Prawn Risotto

Color me red-faced. I didn’t expect to publish this recipe during a global pandemic, but these prawns needed using. 
As with all risottos, this dish is best made immediately before
serving. Any meat or vegetarian option works well with this dish.
Perhaps you’ll savor it on 

Lip-smacking Prawn Risotto!

another, quite different, occasion. Until then, stay home, stay safe, and stay well.

Prawn Risotto:

16 large (1 lb. or 500 g) fresh or frozen prawns, uncooked 
2 tbsp. (30 mL) olive oil
2 tbsp. (30 mL) butter or margarine
1 small onion, chopped fine
1 large garlic clove, crushed
3/4 c. (180 mL)  mushrooms, sliced fine (See Mushroom Note)
2-1/2 c. (675 mL) arborio rice (See Rice Note)
3 c. (750 mL) water
3 c. (750 mL) vegetable stock
1/2 c. (125 mL) dry white wine
1/2 tsp. (2.5 mL) each salt and freshly ground black pepper
3 tbsp.(45 mL) fresh parsley, sliced fine2 tbsp. (25 mL) fresh chives, sliced into 1/4 in.(0.6 cm) pieces
1/4 c. (60 mL) fresh Parmesan cheese, grated

Thaw frozen prawns in cold water; drain and pat dry with paper towel. Shell and devein, leaving tails intact. Set aside. 

To large skillet on medium-high heat, add oil and butter until utter melts. Stir in onion and garlic, mixing until almost soft. Briefly heap to side of skillet, making space for prawns. 

Place each prawn on hot skillet, cooking about 45 sec. on each side. Remove quickly so prawns do not overcook. Once again, set aside. Cover and refrigerate if kitchen is hot.

Set  freshly cooked prawns aside.

Reduce heat under skillet to medium-low. Add mushrooms to  onion and garlic in skillet, stirring frequently with until soft. Stir arborio rice into onion-garlic-mushroom mixture, coating rice with butter and oil as you work. From this point forward, total cooking time for rice mixture will be about 25 min.

Stir in arborio rice.

In medium pot or 2 qt. (2 L) microwave-safe container, bring water, stock, and wine just to a boil (about 12 min. in microwave). Reduce heat/remove from microwave, but keep liquids hot. With heat under skillet still medium-low, stir combined liquids into rice mixture about 2/3 c. (160 mL) at a time (I use a soup ladle), stirring constantly until liquid is absorbed before next addition. Repeat. 

Gradually ladle hot liquid into
rice, stirring constantly. Repeat.

With small amount of liquid still remaining in skillet, stir in prawns, just until heated through. In small bowl, combine seasonings, parsley, chives, and Parmesan. Add and stir into rice mixture. Serve immediately. Yields 4-to-6 servings.

Mushroom Note: I shop at a food warehouse where a large amount of pre-packaged fresh white mushrooms costs $5. I usually buy a couple of these packages. Slicing and frying the mushrooms, I freeze and date them for later use, saving time and money.

Rice Note: Use only arborio rice when you make risotto.  

For more risotto recipes and one for Paella, check out One Click: Risotto and Paella.