Winter Redux

February 28, 2014 at 10:03 pm Leave a comment

winter reduxI’m about to repeat myself. Forgive me. I know I’ve nattered on in the past about the unfortunate confluence of the cold weather appetite bump and the human hibernation instinct.

But when day after day, the sky forms a dome of grey flannel capping a blanket of white velvet below, with only the stark silhouettes of bare trees to break up the monochrome landscape; and when the local climatologist declares this the ninth coldest winter since 1888; and when you’ve been off your feet with flu and cold symptoms more in the past two months than in the past five years; and when it’s more appealing to confine yourself to a warm kitchen than to venture outside and risk literal frostbite…

Well, as I said, forgive me. But my dog won’t even get out and exercise her little legs in this stuff.

I must say I did learn a lot about minimalist living while staring at the ceiling with a case of H1N1 that left me too dizzy to even prop myself up in chair. Helpful survivalist junk like…it’s possible to make a simple chicken and rice soup with one eye open and one hand on the counter top for balance; cats make great lap warmers and dogs will join you for a nap absolutely any time, day or night; the household and the world go limping along just fine without my input; virtually anything on a to-do list can be rescheduled; and my fingernails grow and my grocery bill shrinks when I’m not prepping and cleaning up after meals three times a day, every day. You know. Essentials like that.

But once you’re upright again and the food cravings come raging back, some creative if simplified menus based on what’s already on hand help keep a person distracted from the stretch of the Yukon just outside her living room window. Marinate and roast. That’s been my theme for evening meals lately. Marinades can infuse a richness without a lot of fat and minus the fussiness and excess of bread crumbs or cheesy toppings. Appetite appeased, conscience clear.

Then there are the must-eats of stew, soup, or chili. There’s no feeling sorry for yourself with a tummy full of warm turkey soup made from the frozen carcass of the Christmas turkey. Throw some chopped onion, celery, and fresh sage in with that homemade turkey stock and the meat scraps gleaned from the simmering bones. And finally, some brown rice and sliced carrots for the last hour or so of cooking, plus a splash of evaporated skim milk stirred in at the very end. A sure-fire cabin fever cure-all.

My pauper’s pantry chicken chili came about when I grabbed two 14.5 ounce cans of diced tomatoes with celery and bell peppers, a tablespoon of dehydrated onion, a teaspoon of Jamaican jerk seasoning, a 13 ounce can of chicken breast with juices, and a 15 ounce can of beans – kidney, white beans, cannellini; whatever is handy and appealing. Salt and pepper to taste, simmer for one or two hours, and dig in.

The oh-so-simple marinades follow below. And for today’s final offering, a tasty “crabmeat” pizza which makes excellent use of the lumpy imitation crustacean-esque product that comes vacuum-packed and refrigerated at your local grocery store. Don’t mock it ’til you’ve fried it. Or something like that.

And do at least try to keep your stomach preoccupied and your body well nourished until this national disaster of a winter has given way to more reasonable trends. (Anybody know when the next Global Warming Summit is scheduled? We could use the hot air about now.)

For one pound of roasted chicken thighs, you might try one of these marinades before baking the boneless, skinless pieces for 45 minutes at 350°F, or until the internal temperature reads 170°. Turn them at the mid-way point to keep them moistened, and cover baking pans with foil for most of the baking time, if your oven tends to run hot, like mine.

I always mix my marinade right in the pan, then turn the chicken or chops a few times if I’ve planned far enough ahead to refrigerate them for several hours before roasting. (One less dish to wash is never a bad thing.) More likely scenario: toss meat in marinade right before baking. I understand that it’s always a good idea to let cold meat come to room temperature before roasting or cooking, Makes for more predictable cooking times.

Marinade I
2 TB soy sauce 2 TB red wine vinegar
1/2 tsp garlic powder 1/2 tsp coriander
1/4 C water, as needed tiny pinch of sugar

Marinade II
1 TB olive oil 1 TB soy sauce
4 tsp tahini 1/2 tsp garlic powder
1/4 tsp ginger 2 TB chicken broth

For four easy weeknight baked pork chops, before you bake the bone-in meat at 350° for 30 minutes or until registering 145° on a meat thermometer, mix together and slather over them…

1 TB dry sherry 1 TB soy sauce
1 tsp sesame oil 1/4 tsp garlic powder
1/8 tsp Chinese five spice 1/4 C chicken or vegetable broth

For the pseudo seafood pizza I used a packaged whole grain pizza crust and topped it – in the following order, reading left-to-right – with…

3 TB yellow curry paste, smeared 6 large green olives, thinly sliced
1 pkg imitation crab meat, chopped 1 large shallot, thinly sliced
2-1/2 oz shredded colby-jack cheese 1/2 oz crumbled cotija cheese

Bake according to crust instructions, cut yourself a slab for lunch, then sit back and imagine a tropical coastline vista. They do exist out there. Really.

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Entry filed under: Musings of a Midwestern Foodie. Tags: , , , .

True Romantics A Change is as Good as a Rest

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Recipe. According to Encarta, "a list of ingredients and instructions for making something." The thesaurus offers the alternate terms, "formula, guidelines, directions, steps, technique."

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