Middle Adulthood Cooking

8/3/2019 Middle Adulthood Cooking

1/15

MIDDLE ADULTHOOD: COOKING

Tuna Patties

Prep time: 10 minutes

Cook time: 10 minutes

INGREDIENTS

2 6-ounce cans tuna

2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces

1 teaspoon lemon zest

1 Tbsp lemon juice

1 Tbsp water (or liquid from the cans of tuna)

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper

A couple squirts of Crystal hot sauce or tabasco

1 raw egg

2 Tbsp olive oil

1/2 teaspoon butter

METHOD

1 Drain the liquid from the tuna cans. If you are using

tuna packed in water, reserve a tablespoon of the tuna

water, and add a teaspoon of olive oil to the tuna mixture

in the next step.

2 In a medium bowl, mix together the tuna, mustard

torn white bread, lemon zest, lemon juice, water

parsley, chives, and hot sauce. Sprinkle on salt an

freshly ground black pepper. Taste the mixture before

adding the egg to see if it needs more seasoning to your

taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form

into a ball and then flatten into a patty. Place onto a wax

paper lined tray and chill for an hour. (You can skip the

chilling if you want, chilling just helps the patties stay

together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast

iron or stick-free skillet on medium high. Gently place

the patties in the pan, and cook until nicely browned, 3-4

minutes on each side.

Serve with wedges of lemon.

Yield: Makes 4 patties.


2/15

Corned Beef Hash



If you have leftover cabbage from corned beef and

cabbage, feel free to chop that up as well and add that tothe hash.

INGREDIENTS

2-3 Tbsp unsalted butter

1 medium onion, finely chopped (about 1 cup)

2-3 cups finely chopped, cooked corned beef

2-3 cups chopped cooked potatoes, preferably Yukon

gold

Salt and pepper

Chopped fresh parsley

METHOD

1 Heat butter in a large skillet (preferably cast iron) on

medium heat. Add the onion and cook a few minutes,

until translucent.

2 Mix in the chopped corned beef and potatoes. Spread

out evenly over the pan. Increase the heat to high or

medium high and press down on the mixture with a

metal spatula.

3 Do not stir the potatoes and corned beef, but let them

brown. If you hear them sizzling, this is good. Use a

metal spatula to peak underneath and see if they are

browning. If nicely browned, use the spatula to flip

sections over in the pan so that they brown on the other

side. Press down again with the spatula. If there is too

much sticking, you can add a little more butter to the

pan. Continue to cook in this manner until the potatoes

and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty

of freshly ground black pepper, and add salt to taste.


3/15

Chicken Marinara



INGREDIENTS

8 Tbsp olive oil

4 garlic cloves, chopped

3 shallots, peeled, chopped

1 28-ounce can crushed tomatoes

2 teaspoons dried oregano

1/4 teaspoon dried crushed red pepper

1/2 cup chopped fresh basil

3/4 cup breadcrumbs

3/4 cup grated Parmesan cheese

1/2 cup all purpose flour

2 large eggs, beaten

9 boneless chicken thighs (skinless or skin-on, your

preference), if large pieces, then cut in half

3/4 cup grated mozzarella cheese

METHOD

1 Heat 4 tablespoons olive oil in heavy large saucepan

over medium heat. Add garlic and shallots and saut

until tender, about 4 minutes. Add tomatoes, oregano,and crushed red pepper. Simmer until sauce thickens,

about 10 minutes. Mix in basil and season to taste with

salt and pepper. Set aside.

2 Blend breadcrumbs and Parmesan cheese in small

bowl. Place flour and eggs in separate shallow bowls.

Coat chicken with flour, then eggs, then breadcrumb

mixture.

3 Preheat oven to 350. Heat remaining oil in heavy

large nonstick skillet over medium-high heat. Working

in batches if necessary, add chicken and saut until

golden brown and cooked through, about 4 minutes per

side. Place chicken pieces on an oven-proof serving dish

Spoon sauce over chicken pieces. Sprinkle with

Mozzarella cheese. Bake for 10 minutes, or microwave

on high heat for 10-20 seconds, just until the cheese has

melted.

Yield: Makes 6 servings.


4/15

Bacon-wrapped Pork Roast

INGREDIENTS

1 pork loin (1 1/2 pounds)

Salt and pepper

1 Tbsp olive oil

2 Tbsp finely chopped fresh rosemary

1/4 lb bacon, thinly sliced

1 cup white wine

METHOD

1 Preheat oven to 375F. Pat pork roast dry with paper

towels. Season pork roast with salt and pepper. Heat oilin a large cast-iron skillet over medium heat. Sear pork

on all sides until browned, about 10 minutes total.

Remove from heat.

2 Rub pork with chopped rosemary; wrap with bacon,

overlapping strips slightly. Tie pork roast wih kitchen

string.

3 Roast in oven, basting occasionally with cookingjuices, until internal temperature is 145F on a meat

thermometer, 35 o 40 minutes. Remove from oven.

Transfer pork to a serving dish.

4 Make pan sauce. Place the roasting skillet on the stove

top over low heat. Add the wine and deglaze the pan,

stirring with a wooden spoon to scrap up any browned

bits from the pan bottom. Pour through a fine-mesh sieve

into a small saucepan. Skim off the fat. Reheat to serving

temperature if necessary.

Yield: Serves 4.


5/15

Creamed Corn

INGREDIENTS

1/2 large onion, finely chopped

2 Tbsp butter

8 ears corn, husks and silk removed

1 teaspoon sugar

1/8 teaspoon nutmeg

1/2 cup heavy cream

Coarse salt and freshly ground pepper

METHOD

1 In a large saucepan, melt 1 Tbsp of the butter on

medium heat. Add the chopped onions and cook 2 to 3

minutes until translucent.

2 While the onion is cooking, remove the kernels from

the corn. Stand a corn cob vertically over a large

shallow pan (like a roasting pan). Using a sharp knife

use long, downward strokes of the knife to remove the

kernels from the cob. Use the edge of a spoon to scrape

the sides of the cob to remove any remaining pulp.

3 Add the corn to the onions and butter in the saucepan.Add 2/3 a cup of water and the remaining 1 Tbsp of

butter. Bring to a simmer, reduce heat and cover. Cook

for 10-15 minutes until the corn is tender.

4 Add the sugar, nutmeg, and cream to the corn. Cook,

uncovered, for 5-6 minutes, stirring occasionally. Add

salt and pepper to taste.

Serves 6.


6/15

Macaroni and Cheese

INGREDIENTS

2 quarts water

1 Tbsp salt

2 cups uncooked elbow macaroni

2 Tbsp unsalted butter

1/2 lb cheddar cheese, grated (about 2 cups, packed)

1 teaspoon corn starch

2 teaspoons flour

1 cup milk

1/2 teaspoon lemon juice

1/4 cup ham, chopped into 1/4 inch cubes

Freshly grated black pepper

METHOD

1 In a medium sized bowl, mix corn starch into the

grated cheese, so that the cheese is coated, set aside.

This will help the cheese from getting too stringy.

2 Bring 2 quarts of water with the tablespoon of salt to a

boil in thick-bottomed saucepan. Add the elbow

macaroni and follow the cooking time instructions on the

package, minus about 2 minutes. (If your macaroni

doesn't come with instructions, start checking at 7

minutes). Cook until al dente - cooked through, but still

slightly firm. Drain the water from the cooking pan.

3 While the macaroni is cooking, prepare the sauce. Melt

the butter in a large saucepan on medium heat. Whisk in

the flour. Slowly dribble in the milk, while whisking (to

avoid clumping) until the sauce is smooth. Slowly add

the grated cheese, while whisking, until smooth. Stir in

the lemon juice. Add the cooked, drained macaroni and

ham. Do not over-mix. Sprinkle in some freshly grated

black pepper.


7/15

English Muffin Pizzas

INGREDIENTS

6 English muffin halves

1 cup grated Mozzarella cheese, packed

1 Tbsp butter

1 medium onion, sliced thin

3/4 cup diced ham

A pinch of chopped fresh sage

1/4 teaspoon stoneground mustard

Optional: A few slices of fresh tomato

METHOD

1 Preheat oven to 425F.

2 Melt butter in a medium skillet on medium high heat.

Add the onions and cook until translucent, about 5

minutes. Add the diced ham, cook 5 minutes more. Mix

in the sage and mustard. Remove from heat.

3 Put muffin halves, open side up on a sturdy baking

pan. Distribute the cheese evenly, sprinkling over the

muffin halves. Put the onion ham mixture on top of the

cheese. If you want to use tomato slices, layer them

between the cheese and onion mixture.

4 Bake at 425F for 8-9 minutes, until the muffins and

toppings are nicely browned, but not burnt. Cut into

quarters for appetizers or just leave whole for a meal or

snack.


8/15

Potato Salad



INGREDIENTS

2 lbs of Yukon Gold potatoes (you can leave the peel on

if you want), cut into 1-inch pieces

3/4 cup sour cream

1/4 cup mayonnaise

2 teaspoons of mustard (your favorite, yellow, Dijon,

stone ground)

1/2 cup thinly sliced green onions

1/2 cup chopped celery

1/4 cup chopped parsley

2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)

6 slices of bacon, cooked* and finely chopped

Coarse salt

Freshly ground pepper

METHOD

1 In a large pot, cover potatoes with cold, salted water (1

teaspoon salt). Bring to a boil, reduce heat to a simmer.

Simmer until the potatoes are tender when pierced with afork, about 20 minutes. Drain, and rinse with cold water

to stop the cooking. (If you want, add some pickle juice

to the drained, still slightly warm potatoes. The potatoes

will absorb some of the juices, making them even

tastier!)

2 In a large bowl, whisk together the sour cream,

mayonnaise, and mustard. Add a little salt and pepper.

Add the potatoes and use a rubber spatula to gently

combine. Add the rest of the ingredients, again gently

combining. (Include a couple tablespoons of the picklejuice for good measure.) Season to taste with salt and

pepper.

Yield: Serves 4-6.


9/15

Garlic Bread Recipe



INGREDIENTS

1 16-ounce loaf of Italian bread or French bread

1/2 cup (1 stick) unsalted butter, softened

2 large cloves of garlic, smashed and minced

1 heaping tablespoon of freshly chopped parsley

1/4 cup freshly grated Parmesan cheese (optional)

METHOD

Method 1 - Toasted

1 Preheat oven to 350F.

2 Cut the bread in half, horizontally. Mix the butter,

garlic, and parsley together in a small bowl. Spread

butter mixture over the the two bread halves. Place on a

sturdy baking pan (one that can handle high

temperatures, not a cookie sheet) and heat in the oven

for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese

over bread if you want. Return to oven on the highest

rack. Broil on high heat for 2-3 minutes until the edges

of the bread begin to toast and the cheese (if you are

using cheese) bubbles. Watch very carefully whilebroiling. The bread can easily go from un-toasted to

burnt.

4 Remove from oven, let cool a minute. Remove from

pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft

Preheat oven to 350F. Make the butter, garlic, parsley

mixture as above. Make 1-inch thick slices into the

bread, but do not go all the way through, just to thebottom crust. Put a teaspoon or two of the butter mixture

between each slice. Wrap the bread in aluminum foil and

heat for 15 minutes in the oven.


10/15

Cream of Mushroom Soup

INGREDIENTS

1 pound regular white mushrooms, cleaned, quartered or

sliced

1 Tbsp lemon juice

1 Tbsp unsalted butter

2 Tbsp minced shallots

1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme

1/2 bay leaf

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups heavy cream

1 1/2 cups chicken stock

1 teaspoon cornstarch dissolved in 1 Tbsp water

Minced parsley for garnish

METHOD

1 In a food processor, coarsely chop mushrooms andlemon juice.

2 Melt butter in (4-5 quart) sauce pan and lightly saut

shallots on medium heat. Add mushrooms, thyme and

bay leaf, saut over moderate heat for 10-15 minutes, or

until the liquid that is released from the mushrooms

disappears.

3 Add salt, pepper, cream and chicken stock and bring to

boil. Reduce heat and simmer for 20 minutes.

4 Add cornstarch and simmer for 10 minutes, stirring

constantly. Correct seasoning and add more lemon juice

to taste.

Serves 4. Serve sprinkled with a little parsley.


11/15

Cheddar Cheese Puffs

INGREDIENTS

1 stick butter (8 Tbsp or 4 ounces)

1 cup water

1/2 teaspoon salt

1 cup all purpose flour

4 large eggs

1 cup (4 ounces) grated sharp cheddar cheese

2 teaspoons chopped fresh thyme (or rosemary)

Freshly ground pepper

METHOD

1 In a medium sized saucepan, add the water, butter, and

salt, and bring to a boil over high heat.

2 Reduce the heat to medium and add the flour all at

once. Stir rapidly. The mixture will form a dough ball

that will pull away from the sides of the pan. It helps to

use a wooden spoon to stir as the dough will be rather

thick. Continue to cook for a couple minutes.

3 Remove the pan from the heat and let cool for a couple

of minutes. Stir so that the dough cools more evenly.

You want the dough to be warm, just not so hot that

when you start adding eggs they cook as they hit the

dough. Add the eggs one at a time, stirring after each

addition until the eggs are incorporated into the dough.

(Do this part in a mixer if you want, or by hand with a

wooden spoon.) The dough should become rather

creamy.

4 Stir in the grated cheese, thyme, and a few grinds of

pepper.

5 Preheat oven to 425F. Spoon out small balls (about a

heaping tablespoon) of the dough onto a Silpat orparchment lined baking sheet, with at least an inch

separating the spoonfuls. Place in oven and cook for 10

minutes at 425F. Lower heat to 350F and cook for

another 15-20 minutes, until puffed up and lightly

golden.

Makes about 2 dozen.


12/15

Buttermilk Pudding

Prep time: 4 hours


INGREDIENTS

2 teaspoons of powdered gelatin

1 cup of heavy whipping cream

1/2 cup of sugar

1 vanilla bean, seeded (or substitute 1/2 teaspoon of

vanilla extract)

2 cups of buttermilk

Jam or jelly to serve, optional

METHOD

1 Mix the gelatin with 2 tablespoons of water in a smallbowl and set aside.

2 Put the cream, sugar, and vanilla bean seeds and pod

(or vanilla extract if using) into a small saucepan over

medium heat. Once the sugar has dissolved remove from

heat and add the gelatin to the warm cream mixture. Stir

until the gelatin has dissolved.

3 Once the cream has cooled to room temperature, add

the buttermilk and stir. Strain through a fine mesh sieve

to catch any bits of un-dissolved gelatin.

4 Pour the mixture into ramekins, about 1/2 cup per

ramekin (the pudding is very rich). Cover the ramekins

with plastic wrap and chill to set for at least four hours.

Serve with your favorite jam, jelly, marmalade, fruit, or

straight up.


13/15

Hamburger and Macaroni

INGREDIENTS

1 pound ground beef

1 yellow onion, chopped (or mixed chopped green onion

greens and yellow onion)

Olive oil

1/2 teaspoon Vegesal or other seasoned salt

Dash crushed red pepper

1/2 teaspoon celery seed

1 large can (28 oz) of diced tomatoes

2 Tbsp Worcestershire sauce

1/4 cup chopped parsley

2 cups uncooked macaroni (use rice pasta for wheat-free

version)

METHOD

1 Get a large pot of hot water heating and begin cooking

the macaroni as per the directions on the macaron

package.

2 In a skillet, brown the ground beef in a tablespoon of

olive oil on high heat. Stir only infrequently so that the

ground beef has an opportunity to brown.

3 In a large skillet, saut chopped onion with a

tablespoon of olive oil on medium high heat. Add the

ground beef and lower the heat to medium. Add a dash

of crushed red pepper. Add Vegesal or other seasoned

salt. Add celery seed. Add canned tomatoes. Add

Worcestershire sauce. Bring to a simmer and let simmer

for 5 minutes. Mix in the drained and cooked macaroni

and parsley. Simmer for another 5 minutes.

Serves 4.


14/15

Chicken Noodle Soup

IINGREDIENTS

2 tablespoons (2 turns around the pan) extra-virgin olive

oil

2 medium carrots, peeled and chopped

1 parsnip, peeled and chopped

1 medium onion, chopped

2 ribs celery, chopped

2bay leaves, fresh or dried

Salt and pepper

6 cups good quality chicken stock

1 pound (the average weight of 1 package) chicken

breast tenders, diced

1/2 pound wide egg noodles

A handful fresh parsley, chopped

A handful fresh dill, chopped

METHOD

Place a large pot over moderate heat and add extra-

virgin olive oil. Work close to the stove and add

vegetables to the pot as you chop, in the order they are

listed.

Add bay leaves and season vegetables with salt and

pepper, to taste. Add stock to the pot and raise flame to

bring liquid to a boil. Add diced chicken tenderloins,

return soup to a boil, and reduce heat back to moderate.

Cook chicken 2 minutes and add noodles. Cook soup an

additional 6 minutes or until noodles are tender and

remove soup from the heat.

Stir inparsley and dill, remove bay leaves and serve.

This is a thick soup. Add up to 2 cups of water if you

like chicken soup with lots of broth.
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15/15

Four Seasons Shake

WHAT YOU WILL NEED:

1-1/2 cups DEL MONTE Sweetened Four Seasons Juice Drink

1/3 cup evaporated milk

2 tbsp sugar

12 pc ice cubes

HERE'S HOW:

COMBINE all ingredients in a blender and blend until crushed/smooth.

Serves 5
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