Another great salad dressing from Ron! He invented this, as he usually does. Before the holidays, watch for a One Click of the best of the best of our salad dressings!
Ron’s Marmalade Salad Dressing:
1/4 c. (60 mL) mayonnaise
2 tsp. (10 mL) Dijon-style mustard
2 tsp. (10 mL) marmalade
1 tsp. (10 mL) honey
1/4 tsp. (1.25 mL) olive oil
Freshly ground salt and pepper, to taste
Shake or stir until well combined. Makes enough for a side salad for 4.
This is what an east coast friend calls a “down home supper.” It’s hearty; it’s nutritious; it’s simple. It’s also served straight from the cast iron skillet in which it’s made.
I’ve developed a fresh appreciation for cast iron. It’s heavy, yes, but it maintains its heat and cooks food evenly better than almost anything else. Nothing looks better on a casually set “down home” table - deliberately mismatched plates, stainless cutlery, and food served from the cast iron pots or pans in which they were cooked. I’ve used my cast iron pots at the table over an open flame, but I definitely plan to use them and my cast iron skillet far more than I have in the past.
“Down Home” Ham, Potatoes and Cabbage Casserole:
2 tbsp. (10 mL) canola oil
1 medium onion, quartered and slices
1 small head cabbage, chopped coarsely
1/3 c. (80 mL) poultry or vegetable broth, commercial or homemade
3 large potatoes, pale-skinned, washed, peeled, and sliced 3/8-in. (0.95 cm) thick
2 medium carrots, washed, peeled, and chopped into 1-in. (2.54 cm) pieces
3/4 tsp. (3.7 mL) seasoning salt, shaken on
Flurry of shake-on paprika, for color
3 c. (750 mL) cooked, cubed ham
Prepare and array ingredients in advance. Preheat large cast iron skillet 5-to-7 min. in oven or over stove top set to medium. Add oil. When oil starts to bubble and sizzle, add onions, stirring until soft. Add cabbage, briefly stirring to combine with onion. Add broth and cover, simmering 10 min. over medium-low heat.
Stir in carrots and potatoes. Cover and simmer further 10 min. over medium-low. Stir in ham, cooking further 5 min., until carrots and potatoes are cooked through but are not mushy.
This simple favorite can be doubled, with the second, unbaked batch labeled and frozen until next time.
I wouldn’t hesitate to serve this scrumptious Autumn dish for any occasion - and yes, even for Thanksgiving.
Meat-za Pie:
1 lb. (454 g) lean ground beef
1/2 c. (250 mL) milk
1/2 tsp. (5 mL) garlic salt
5 tbsp. (75 mL) fine, dry bread crumbs
1/2 c. (125 mL) ketchup)
1-½ c. (375 mL) chopped green pepper (“capsicum”) (see Green Pepper Note)
1/2 c. (125 mL) canned, drained or fresh mushroom slices, lightly sautéed) (see Mushroom Note)
3/4 c. + 1 tbsp. (195 mL) grated cheddar
1/2-to-1 tsp. (2.5-to-5 mL) fresh or dried leaf oregano (see Oregano Note)
Grated Parmesan cheese, as desired
Preheat oven to 375 deg. F. Combine uncooked ground beef, milk, garlic salt, and bread crumbs, mixing well with clean hands. Pack into spray-greased oversized pie pan (I used a glass one with high sides), pressing and thickening the edges of the meat as a “shell.”
In the centre of the shell, layer the following in the order given: Ketchup, green pepper, mushrooms, and grated cheddar. Sprinkle oregano over pie. Shake or spoon on Parmesan, as desired. The commercially grated powdered kind works best in this recipe. Bake, uncovered, 45-to-55 min., until meat is cooked through. Drain off fat, serve hot. Yields 4 generous portions.
Green Pepper Note: I had no green peppers, so added chopped yellow and orange ones, instead.
Mushroom Note: I find canned mushrooms tasteless, so I’ve stopped buying them. Instead, I buy quite a large box of mushrooms at Costco, slicing them a day later. These, I heap into a large, hot skillet with 1/2 c. (125 mL) melted margarine spitting (the margarine; not me) and swirling ’round the pan. By continuously turning and flipping them, they soften and shrink down in no time flat. Once they’ve cooled, I pack them (swimming in their margarine-y sauce) into small plastic containers I label and freeze. This is one of the best things I do in the kitchen! No comment on that, please ...
Oregano Note: It’s extremely easy to grow oregano in a little pot. Go to garden center. Buy small oregano plant. Grow, baby, grow! Voilà! We dry the leaves and use them in cooking - far, far superior to powdered oregano! I used about a teaspoon of the dried, crumbled leaves in this recipe.
These step-by-step photos show just how easy it is to make this excellent meat pie!
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| Mix meat ingredients until well combined. |
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| Press prepared ground beef into pie dish. |
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| Prepare peppers. |
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| Pour ketchup onto base of pie. |
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| Spread it evenly over bottom of pie. |
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| Add seeded, and chopped peppers ... |
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| Sliced mushrooms ... |
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| Cheddar ... |
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| Oregano and Parmesan. Bake. |
These oat cakes are my very favorite - except for the other Scottish Oat Cakes I posted several years ago that are also my favorite. If my sainted Scottish mother-in-law were still alive, I’d bake her some for the holidays. They’re every bit as good as the famous brand sold worldwide, and are quick, easy, and economical to make. Oat cakes are delicate and a little crumbly, so be sure to present them in a sturdy tin with some tissue paper to cushion and protect them. They aren’t good candidates for mailing, so send the Scot in your life something else.
Holiday Scottish Oat Cakes:
1 c. (250 mL) all-purpose flour
½ tsp. (2.5 mL) baking soda
¼ tsp. (1.2 mL) salt
½ c. (125 mL) shortening
1 c. (250 mL) regular or quick-cooking oats
2-to-3 tbsp. (30-to-45 mL) ice water
Preheat oven to 375 deg. F. Stir together flour, baking soda, and salt, mixing well. Stir in rolled oats. Using two knives or pastry cutter, combine shortening into oats and flour mixture until shortening resembles fine crumbs. Add water, 1 tbsp. at a time, mixing well between additions.
With a lightly floured pin on a lightly floured surface, roll into a circle with a ⅛-in. thickness. Cut into 8 wedges or 10 rounds. Carefully transfer to ungreased baking sheet lined with parchment. Bake 12-to-15 min., just until oat cakes start to brown at edges. Cool on baking sheet on wire rack before transferring cakes to small gift tin or a festive cello wrapper with wire twist tie. Makes 8 wedges or ten 3-in. rounds.
This size of rounds - whether iced cookies or oat cakes - neatly fits into a 1-qt. ( 1 L) canning jar as a welcome Christmas gift. With the fully cooled oat cakes in the jar, it’s easy enough to slap a circle of cloth with a festive design, a piece of felt, or Christmas-patterned paper over the lid of the jar, affixing it with an elastic band and a ribbon.
I used a frilly hair scrunchy and tissue paper for the final photo, below. Softer and more pliable than wrapping paper, tissue paper does the better and cheaper job, I believe. I used a 9-in. (23-cm) cake pan as the template for my circle.
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| Use pastry cutter to reduce mixture to fine crumbs. |
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| Gather into a ball before rolling into ⅛-in. thickness. |
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| Bake 12-to-15 min., checking against over-browning. |
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| A quart (1 L) jar is the ideal container for 3-in. (8- cm) rounds. |
If you’re fortunate enough to have a turkey in the freezer, you may be thinking it’s “too much” Turkey Lurkey to serve. It isn’t. Leftovers make turkey an economical and practical choice - even if just for one or two meals. And if you think of turkey as a “special” meal … Remember that you’re “special,” too!
• Turkey Stroganoff with Condensed Cream of Mushroom Soup
• Turkey Pot Pie with Biscuit Crust
• Turkey, Tomato, and Rice Soup
• Nicole Parton’s Sexy Undressing (Stuffing for Turkey)
Regular readers of this blog will already be familiar with my One Click system. At the holidays approach, you’ll find my One Click: Cranberry Sauces, Relish, and Chutney handy to keep in your back pocket; I hope this blog about brussels sprouts will offer the same appeal in finding the recipes you want more quickly.
Consider the humble Brussels sprout. The world is split into two camps: Those who love brussels sprouts and those who hate them. The secret to turning the haters into (Mmmm … Ooh-la-la!) lovers is to buy the freshest and greenest possible sprouts and to avoid overcooking them.
Adding a pinch of baking soda to the cooking water will turn your sprouts brilliant green - but it will also destroy their Vitamin C and other nutrients. I don’t recommend doing this. However, adding a little baking soda when you clean fresh vegetables may have some advantages.
Today’s blog offers a delicious salad that presents brussels sprouts raw, as well as several different ways to cook them. Enjoy! Or - if you’re a brussels sprouts hater - not.
One Click: Brussels Sprouts
• Sam’s Brussels Sprouts Slaw with Apple and Hazelnuts
• Brussels Sprouts with Apples
• Jiffy-Topped Brussels Sprouts
• Scandinavian Brussels Sprouts
• Make-Ahead Brussels Sprouts and Carrots
• Roasted Brussels Sprouts with Capers
This is the first of two posts for Holiday Carrot Pudding made in the microwave. Version 1 is napped with your choice of Sweet Lemon Sauce or Traditional Hard Sauce - a special favorite when my children were young. Version 2 offers a Creamy Rum Sauce. The sauces are interchangeable, of course, or you can always use a different old favorite. When my children were young, I made this great pudding with its Traditional Hard Sauce, so I’ve included that recipe, too. The candied ginger in this recipe makes it especially tasty.
Holiday Carrot Pudding (Version 1) with
Sweet Lemon Sauce or Traditional Hard Sauce:
½ c. (125 mL) butter or margarine, softened
½ c. (125 mL) brown sugar
1 large egg
1 c. (250 mL) firmly packed grated raw carrots
2 tsp. (10 mL) candied ginger
½ c. (125 mL) raisins, plumped (see Index for How to Plump Dried Fruits)
1 c. (250 mL) currants, plumped
1-¼ c. (310 mL) cake flour (see Further Note)
1 tsp. (5 mL) baking powder
½ tsp. (2.5 mL) baking soda
½ tsp. (2.5 mL) cinnamon
½ tsp. (2.5 mL) nutmeg
Cream butter and sugar until light and fluffy and no grainy feeling remains when mixture is rubbed between thumb and forefinger. Stir in carrots, ginger, raisins, and currants. In a separate bowl, combine dry ingredients. Sift over wet ingredients, stirring until well blended. Pour into greased 9 x 9-in. (23 cm x 23 cm) microwave-safe dish. Cover with cling film (see Note), turning back a small corner to vent steam. Cook, 11-to-12 min. at full power on rotating turntable of microwave oven.
Test for “doneness” with long skewer; skewer should come out clean. Slice into squares while pudding is still warm, serving with sauce of your choice. Yields 9 servings.
Further Note: No cake flour? Substitute 1-¼ c. (310 mL) all-purpose flour minus 1-½ tbsp (22.5 mL).
Sweet Lemon Sauce:
1 c. (250 mL) water
2 tbsp. (30 mL) cornstarch
½ c. (125 mL) light brown sugar
Juice and zest of one lemon (see Note)
Combine all ingredients in microwave-safe 4 c. (1 L) measure or bowl. Cook on high power 3-to-4 min. until thickened and smooth, stirring twice.
Note: To extract the maximum amount of juice from a lemon, place it in very hot water for several minutes before rolling it on a flat work surface.
Traditional Hard Sauce:
This sauce is my hands-down favorite for Holiday Carrot Pudding!
1/2 c. (125 mL) butter, softened (no substitutes
1-1/2 c. (375 mL) light brown sugar
1/3 c. (80 mL) heavy cream (“whipping cream”)
1 tsp. (5 mL) vanilla
With an electric mixer, cream butter, slowly adding sugar and frequently scraping sides of bowl with silicone spatula. When sugar is fully mixed in, continue creaming about 5 min. or until no grainy feeling remains when mixture is rubbed between thumb and forefinger. Mixture should appear fluffy.
Gradually add cream, beating after each addition. Add vanilla, combining well. Transfer to clean 9 x 9 in. (23 cm x 23 cm) pan or other small, square baking dish lined with parchment. Chill until sauce hardens, cutting into at least 9 squares.
Transfer chilled, hardened squares to dessert table, serving over each portion of warm pudding.
Made in the microwave, the recipes for Version 2 of this traditional holiday dessert and its delectable sauce are easy to halve or quarter. Version 1 of this popular recipe features your choice of a Sweet Lemon Sauce or a Traditional Hard Sauce.
Holiday Carrot Pudding (Version 2)
with Creamy Rum Sauce:
1 c. (250 mL) packed finely grated raw carrots
1 c. (250 mL) packed finely grated raw potato
1 c. (250 mL) packed coarsely grated apple
1 c. (250 mL) raisins
¼ c. (60 mL) sherry, dark rum, or orange juice
½ c. (125 mL) butter or margarine, softened
1 c. (250 mL) dark brown sugar
1 large egg, beaten
1 c. (250 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1 tsp. (5 mL) cloves
1 tsp. (5 mL) cinnamon
1 tsp. (5 mL) nutmeg
1 tsp. (5 mL) salt
Assemble and prepare ingredients before starting. Combined weight of grated carrots, potato and apple should equal 1 lb. (454 g). Add raisins to sherry. Cover and microwave 1 min. on high power. Cream butter and sugar together until no grainy feeling remains when mixture is rubbed between thumb and forefinger. Add beaten egg. Stir in grated carrot, potato and apple, and raisins.
In a separate bowl, combine flour with remaining ingredients. Stir flour mixture into wet mixture. Spoon mixture into greased 2-qt. (2 L) pudding mold or microwave-safe bowl, leaving a 2-in. head space at top of bowl. Cover with cling film (see Note), turning back a small corner to vent steam.
Cook 10 min. in microwave on high power. Test for “doneness” with long skewer; skewer should come out clean. Allow to rest 5 min. before gently loosening pudding edges from mold or bowl. Serve warm with rum, brandy, or lemon sauce. Serves 8.
Note: Look for cling film or plastic wrap labeled microwave-save. The film should not touch the food.
Further Note: Wrapped in cling film and stored in a freezer-safe container, Holiday Carrot Pudding freezes well for a couple of weeks.
Creamy Rum Sauce:
½ c. (125 mL) granulated sugar
2 tbsp. (30 mL) cornstarch
¼ tsp. (1.25 mL) salt
1 c. (250 mL) milk
½ c. (125 mL) evaporated milk
¼ c. (60 mL) butter (no substitutions)
Pinch ground nutmeg or mace (see Note)
½ c. (125 mL) dark rum
In a 2-qt. (2 L) microwave-safe measuring cup or bowl, combine sugar, cornstarch, and salt. Gradually stir in both milks and butter. Microwave, covered lightly, on high power for 3-to-5 min., stirring once each minute until thick and creamy. Stir in spice and rum. Reheat just before serving, decanting into a saucière. Yields 2 c. (500 mL)
Note: Mace and nutmeg are different but closely related spices. Mace is the skin of the nutmeg seed.
If you think brussels sprouts are boring, try this jazzed up version!
Caperberries are capers on steroids - a delicacy! If you plan to serve a larger version of this recipe, consider garnishing the center or side of your presentation with a clutch of caperberries.
Roasted Brussels Sprouts with Capers:
1/2 lb. (225 g) brussels sprouts
2 tbsp. (30 mL) water
1 tbsp. (15 mL) olive oil
Freshly ground salt and pepper, to taste
2-1/2 tbsp. (33 mL) capers, including a little caper pickle juice, to taste
3 caperberries, stems intact, as garnish for serving platter (optional)
Rinse, trim, and halve each sprout lengthwise. To a heavy skillet, add water and sprouts. Cook, covered, over high heat about 2 min., until all water has evaporated. Remove from heat; brussels sprouts will be crisp.
Toss sprouts in olive oil, seasoning to taste. Cook, uncovered, over high heat, turning frequently. Roast 8-to-10 min., until partially blackened. Shortly before removing from skillet, add capers, tossing just until heated through. Adjust the seasoning. Garnish with caperberries, if desired. Serve at once. Yields 2-to-3 portions.
For more recipes like this one, see One Click: Brussels Sprouts.
Yummy, nutritious, and quick - with a kick!
Spicy Black Bean Salad:
1 - 19 fl. oz. (540 mL) can black beans
One 12 fl. oz. (314 mL) can niblet corn, drained
3 tbsp. (45 mL) finely chopped jalapeño peppers (jarred, canned, or fresh
1 tbsp. (15 mL) chili flakes
Parsley, stemmed and chopped, as needed
Combine at least 1 hr. in advance of serving. Cover and refrigerate. Sprinkle and combine with parsley, if you feel the urge. No need to dress this.
For a different version of this excellent dish, see Beans, Bacon, and Sprouts.
Yummy! That’s what these are ... The perfect snack for an Autumn afternoon! These are even better 24 hr. later, after the ginger flavor permeates the muffins.
Pumpkin-Ginger Muffins:
4 eggs
2 c. (500 mL) granulated sugar
1-1/2 c. (750 mL) canola oil
One 14 oz. (398 mL) can puréed pumpkin (or
1-1/2 c. plus 2 tbsp. (405 mL) drained, frozen pumpkin purée, thawed
3 c. (750 mL) all-purpose flour
1 tbsp. (15 mL) cinnamon
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Pumpkin-Ginger Muffins |
1 tsp. (5 mL) powdered ginger
2 tsp. (10 mL) baking soda
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) salt
1-1/4 c. (310 mL) chopped ginger slices, dried and sugared
1 c. (250 mL) coarsely chopped walnuts, lightly toasted
Preheat oven to 400 deg. F. In large bowl of electric mixer, beat eggs until frothy. Gradually add sugar and oil in alternate thirds, combining well between additions. Add pumpkin, continuing to beat. In medium bowl, combine dry ingredients, gradually adding to pumpkin mixture. Blend in ginger and nuts.
Spoon into lightly spray-greased paper liners in medium muffin pans. Bake 30-to-35 min., or until a toothpick poked into center of muffins comes out dry. Cool in pan 10 min. before transferring muffins onto cooling rack. Serve warm or at room temperature. Makes about 2 doz. standard-sized muffins.
Among the favorites of any holiday meal, cranberries are also the easiest. Prepared in large or small amounts, cranberries store beautifully in the fridge or freezer. If I stumble upon fresh cranberries at a bargain price, I usually stock up, tucking them into the freezer exactly as they are.
You may have decided to pare down your special meal - perhaps to drop the traditionally heavy lunch or dinner for something simpler. Many of us have done that in this COVID year.
The large gatherings of former years may not be at the table, but at least one dish will remind you of days past and bring hope for days to come. Cranberries bring cheer to any holiday table. They’re also a reminder that this sad year of COVID will eventually draw to a close.
I used to make my cranberry favorite year after year. Perhaps you’ve done the same. But then I thought: “Live on the edge, Nicole! Try something new!” Which I’ve done for the past several years. Each of these recipes is accessible with just one click. I hope you, too, will try a new cranberry dish at your table! While it isn’t a sauce, relish, or chutney, the molded salad at the end of this list is a delicious and showy presentation for any holiday table.
Cranberry Apple-Cinnamon Sauce
Nicole’s Best-Ever Cranberry Sauce
Keep these on file and enjoy!