Golden Poppies our State Wildflower

Tuesday, October 21, 2014

Mexican Style Chicken "Cutlets" & Rossini Style "Birds" making great use of leftover Cold Cuts

These are great recipe/ideas for creating main meals from "cold cuts" (sliced ham, chicken, roast pork, turkey or beef all work well)

Mexican Style Chicken "Cutlets"

Serves 2

2-4 slices cold cuts

1 tbsp safflower oil
1/2 cup minced onion
1 clove garlic smashed and minced
1/2 cup white wine
3tbsp tomato puree
1/4 cup stock or water
1/2 cup sliced mushrooms
1 tbsp ground almonds
1 tsp grated dark chocolate
pinch of ground turmeric
pinch of ground cinnamon
Pinch of salt & ground black pepper
Sliced ham (the same amount as the cold cuts)


In a skillet saute the onion & garlic in the oil, 2 mins.
Drain off the oil and add the wine, tomato puree and stock.
Simmer gently for 4 mins.
Add the mushrooms, nuts, chocolate, turmeric, cinnamon and seasonings, simmer 2 mins.
Add the cold cuts and ham, Heat thoroughly then place the, heated cold cut slices on a warmed  serving plate.
Top with the ham and sauce and serve with cooked rice or mashed potatoes, green salad


Serves 2

2 - 4 sliced cold cuts

1 cup fresh breadcrumbs soaked in 1/2 cup red wine

2tbsp tuna (packed in water or oil, drained and flaked)
1tbsl finely minced parsley
2 scallions minced
1tsp minced capers
1 large egg beaten
salt & pepper to taste
1/2 tsp dried basil
1 tbsp olive oil or  butter
1/2 cup dry red wine
1/2 cup sliced black olives

squeeze the wine soaked breadcrumbs dry and mix into a bowl with the tuna, parsley, egg, capers, scallions, salt & pepper, basil. Mix very well then spread the mix on each slice of cold cuts.
Roll each and tie with string or toothpicks.
Heat the olive oil or butter in a skillet and add the birds seam side down.
Add the dry wine, cook covered over low heat, well covered until the wine evaporates.
Serve on warmed plates garnished with the olives.
These are  great with polenta or cooked pasta.

Sunday, October 19, 2014


This is a very adaptable recipe and works for all manner of fish fillets, please try and use fresh herbs as opposed to dried, the results will surprise you.

Serves 4

2 large eggs beaten
1/2 cup milk

1/2 cup whole wheat flour (may also use gf flour)
1/2 cup grated Parmesan cheese
2 tbsp minced fresh herbs (thyme, rosemary, sage or parsley or any combo)
2 cloves garlic smashed and minced (optional)
1/2 tsp sea salt
ground black pepper to taste

4 x 6-8 oz firm fleshed fish fillets (skin on)..halibut, cod, swai, hake, haddock, cat fish, orange roughey & etc.even salmon can be used (sole, plaice and turbot tend to be too delicate & sea bass is too rich) Prepare the fish as stated in THE GREAT GRANNY diet.

1/2 cup grape seed, peanut or safflower oil


1 one medium bowl, whisk the eggs and milk well. 

In another medium bowl or plastic bag mix all the dry ingredients inc. the grated cheese. Mix very well.

Dip each fillet in the egg mix and coat well, removing any excess, then dip into the dry mix, again removing excess, then repeat. So that each fillet is double dipped and well coated.

Transfer the fish to a parchment or wax paper lined cookie sheet and chill for 2 hours.

Heat the oil  to medium hot, not smoking as the fish are cooked from cold, in a heavy bottomed skillet

Cook the fillets, (in batches of no more than 2) flesh side down until the crust develops, then carefully turn over and cook the skin side until that crust also develops (approx 4-6 mins per side depending on thickness) when both sides are golden, remove to a cooling wire, this keeps the fish crisp,(draining on any paper will produce a soggy coating).
keep the fish on cooling wire on a cookie sheet in a 300f oven until all fish are cooked.

Serve hot on warmed plates with pasta grains or salad on the side.

Double dipping also ensure a crispy outer covering, and the fish will be steamed in the crust.


Wednesday, October 15, 2014

RECIPE: Chicken Simmered with Apples..perfect for Fall suppers

This is a wonderful Fall Supper and makes a nice change of pace from Roasting and stews.
Tender pieces of chicken, skinless are sauteed in butter with onions, sweated off with apple cider and sliced apple added, then slowly simmered to perfection.
Serve with any steamed grain and green vegetables.

Serves 4

2/3 cup all purpose flour
4 tsp any chopped fresh herb or combination of your choice

sea salt & ground black pepper to taste

4 x 6-8ozs fillets of skinless/boneless chicken or skinless chicken pieces, legs and thighs combined
1 medium onion  thinly sliced
2 cloves garlic peeled and smashed
2tbps unsalted butter
2tbsp grape seed or safflower oil
1 cup apple cider (I prefer the hard apple cider or you may use apple juice)

2 cups sliced fresh apples ( you may leave the skin on, your choice)

Fresh cream to finish (optional)

Mix the flour with the fresh herbs (thyme, rosemary, parsley, tarragon, cilantro, oregano, basil..any single or combination works).

Season the chicken pieces well with sea salt and pepper, then dust with the herb-flour( the easiest way to do this is to put the herbs and flour into a bag, shake to mix then add each piece of chicken and coat one at a time). Set aside until all are coated in flour mix.

Melt the oil in a large skillet and saute/sweat the apples, garlic and onions  for 3 mins, or until the apples gain some color.
Remove everything from pan with a slotted spoon,  and set aside.
Reserving the pan juices and oil
Add the butter and  heat on medium high and saute the chicken pieces, do not over fill the skillet, cook until golden brown then turn over to cook and color the other side.
Add the apple cider and the cooked apples, garlic and onions with any juices they may have leached.
Simmer with a lid, 20 - 30 mins until the chicken is cooked (if using breasts and bone in drumsticks and thighs, cook these for the first 10 mins then add the breast pieces, cut in halves).

Remove any fat from the surface of the skillet
Add more fresh herbs.
Check seasonings and pour over some thick double cream, serve immediately

OR flame some Calvados (Apple Brandy) and pour this over the chicken, minus the cream and serve immediately.

Variations: make using fresh pears and use pear cider in place of apple, this has  much more subtle flavors


Here is the ultimate British comfort food..white firm fish cooked in milk with leeks, bay laurel, parsley and lots of love, topped with buttery mashed potatoes and Cheddar cheese

CHOPPED LEEKS, PARSLEY STALKS, BAY LAUREL, CARROTS AND ONIONS IN MILK, bring to boil and simmer until the liquid is reduced by 1/2, remove vegetables and use this to poach the fish



Poached for 20 mins on low simmer and drained from liquor, with more vegetable added

Baby potatoes, carrots and celery cooked very well in vegetable stock, this is added to the cooked fish

Make  a roux with butter and flour and add the hot liquor, adding fresh chopped parsley

The vegetables and the parsley sauce, will be allowed to cool and chill overnight

The fish base now ready to top with buttery mashed potatoes cooked with scallions and topped with Grated Cheddar cheese, ready for delivery

To  be baked at client's home 350F for 30 mins on a lined cookie sheet until cheese is melted and pie is bubbling

Use any firm fleshed fish fillets and cook in seasoned milk. Also best when using dairy butter. You may also add any cooked vegetable, this is great with cooked and drained kale or spinach, garden peas, omit the cheese and add top with sliced tomatoes.
This is a complete meal.

Monday, October 13, 2014

Asian Style Rock Cod in cabbage leaves with Thai style vegetables and quinoa Pilaf..tips and photos

Wholegrain quinoa*, sauteed with onion and garlic,then cooked very slowly in boiling water, and olive oil.  Sprinkle with parsley as it cools.

Sliced onions, garlic, ginger, shredded inner cabbage leaves, carrots and sugar snap peas.
The outer leaves of a Savoy Or Spring cabbage, core removed, steamed and use to wrap the fish

Rock Cod fillets*, season with salt and paprika

The fillets have been, spread with hoisin sauce,sprinkled with minced ginger root,wrapped in cabbage leaves and steamed in water with basil, mint and ginger. Garnish with fresh basil and mint leaves and cooking liquor, soy sauce and black sesame seeds

 For this dish you may use any fish fillets, and wrapping them in cabbage leaves prior to steaming helps keep them together when cooked and keeps in the moisture and fine fish flavors, served with the Thai style vegetables and quinoa pilaf.
* For information on the correct preparation of Quinoa and possibly Fish fillets, please refer to THE GREAT GRANNY Diet book on www.amazon.com kindle

Saturday, October 11, 2014


Whether it is for school meals or a quick lunch at the office, make yourself a feast..easy ideas from the American 1970's


8ozs any cooked fish or shellfish

1/2 cup mayonnaise

2 tbsp ketchup
2tbsp sweet pickle relish
2 hard boiled eggs peeled and chopped fine
4 large sandwich rolls
Boston or Butter lettuce (soft leaves)
1cup grated cheese (optional)
Chutney or sliced dill pickles (optional)

Mix the mayonnaise with the ketchup and sweet pickle relish.
Fold in the egg and mix well.
Spread this on both cut sides of the sliced rolls .
Top this with the cooked fish.
Then top with the grated cheese and lettuce leaves.
Add chutney or pickle slices and press both halves together well.
Slice in half if necessary and wrap tightly in wax or parchment paper and then foil
This originally was made with canned lobster, but any cooked fish works, if using shrimp make sure they are drained.

Variations :

add rinsed and chopped olives, capers, celery, Worcestershire sauce

Irish Dandies

Makes 6 sandwiches

2 cups coleslaw

2 tsp caraway seeds
1 pound sliced corned beef or 1 x12 ozs canned corned beef sliced
1 cup sliced tomatoes
12 slices dark bread (whole wheat, rye or pumpernickel)
1 stick softened butter

Drain the coleslaw and add the caraway seeds
Butter each slice of bread and top with the sliced meat.
Then add a layer of finely sliced tomato.
Top with the drained coleslaw and place top slice on.
Cut in halves and wrap as for previous sandwich

use potato salad in place of coleslaw
use cooked ham in place of beef, or even sliced/grated cheese works well

SPICY Stacks

Makes 6 sandwiches

1 cup mayonnaise
2tbsp lemon juice
1-2 tsp hot sauce (optional)
12 slices egg bread (soft, rich bread)
6 hard boiled eggs shelled and sliced 
6-8 ozs canned tuna, drained and mashed
Iceberg or butter lettuce

Mix mayonnaise, lemon juice and hot sauce together well and use this to spread over the bread slices.
Top with egg slices and then the fish.
Add torn lettuce leaves and top with second slice
Slice in half and continue as previous.

Variations: The original idea was to use canned sardines, you may also use canned mackerel or salmon.
Add peeled and seeded minced cucumber for a more refreshing sandwich, and or minced parsley.

Very juice burgers for a hot lunch..these are wonderful, no more dried "hockey pucks on a bun"

makes 8 hamburgers or 16 sliders these are broiled or grilled not BBQ'd

2 pounds very lean ground beef
salt and pepper to taste
Hot sauce to taste (optional)
1 large egg
1/2 cup dairy sour cream
1 tsp Worcestershire sauce
8 HAMBURGER BUNS, or 16 small dinner rolls
1/2 cup mayonnaise

1 cup caramelized onions (slice 4 large onions very thin, and cook in butter and oil for 20-30 mins,in a heavy skillet, without burning, and allow to get golden brown, season once browned with salt & pepper, do not season before as they will not caramelize)
4 salad tomatoes sliced thin.
Potato chips to serve

Mix the cold ground beef with  the salt and pepper  (you will need approx 2 tsp sea salt, less if using regular salt)

With wet hands shape into 8 thin 5 inch patties and keep cool until use.

When ready for serving broil or burgers to desired doneness ( eg 6 inches from heat and  3 mins* per one side then flip and cook next side just for 2 mins)

Meanwhile, whip the egg with the sour cream and Worcestershire sauce, top each burger and then broil for 2 mins more.

Until the  topping is set.

Spread the cut buns with the mayonnaise, add a cooked burger, top with caramelized onions and tomato slices and serve hot with potato chips.

You may also add torn lettuce, mixed  fresh herbs in salad dressing of choice.
There is no need to add any cheese.

Serve mustard and ketchup on the side.

* for the sliders make the a bit thicker than the burgers and cook for the same amount of time

Friday, October 10, 2014

WARM Roasted Cauliflower and Salmon Salad

This is a great salad and really nice served warm.

Serves 4

1 large cauliflower cut into florets, and halved
1/4 cup lemon juice divided
sea salt and black pepper to taste
olive oil
1 tbsp honey or agave syrup
1tsp smoked paprika
1/4 tsp cayenne pepper
 4 carrots grated
1/2 pound fillet of salmon (to be baked, broiled or poached)
1 cup  pitted kalamata or green olives, sliced 
4 tbsp raisins
1/2 cup minced fresh basil leaves
1/2 cup minced fresh mint leaves
1/2 cup toasted almonds or other nuts (not salted)
1 cup croutons (cubes of bread fried/toasted until crisp)

Toss the cauliflower with 2tbsp lemon juice and 3 tbsp olive oil, season with salt and pepper to taste.

Pre heat oven 425F shelf top of oven

Arrange a layer of cauliflower on single layer of parchment lined cookie sheet and roast for 25-35 mins or until lightly golden.
Remove from tray into large bowl and add the cooked fish, carrots, olives, raisins basil and mint.

prepare the dressing:
2tbsp lemon juice
honey, paprika and cayenne,season with pepper and mix well, drizzle over the cauliflower mix.
Top each  warm plate with the toasted nuts and croutons, serve.

use any cooked fish including canned, drained salmon and tuna


HERE IS A WONDERFUL IDEA FOR SANDWICHES/ROLLS, the ingredients are available year round, and the flavors are so fresh they "explode" in your mouth!

makes 4 rolls

1/2 cup rice wine
2tbsp honey or agave syrup
4 red radish thinly sliced
3 scallions thinly sliced
1 cup thinly shredded cabbage ( spring/Savoy)
1 cup peeled and thinly shredded carrot
3/4 tsp sea salt divided
2 x 6 ozs skinless/boneless chicken breasts
olive oil
1/2 tsp ground black pepper
1 cup cilantro leaves

4 whole wheat buns or sourdough

In a small stainless steel pan (do not use aluminum)  heat 1/2 cup water with the agave syrup and vinegar.
Bring to boil, then remove from heat and cool completely.

Pour into a bowl and add the scallions, radish, carrots, cabbage and1/2tsp salt.
Mix well and cover, and chill at least 2 hours or overnight.

Assembling the sandwiches
Well season the chicken breasts and drizzle with oil.
Cook in a skillet or grill until cooked, set aside and cover with foil
Split the rolls and toast lightly.

Thinly slice the warm chicken and place on the toasted buns, using tongs or a strainer (reserving the liquid), remove the vegetables  and shake off excess vinegar mix, place on top of the chicken.
Top with cilantro leaves and serve the vinegar mix on the side.

Approx 266 calories per roll

Variations: add any protein you like, sliced roast beef, baked tofu, ham, cheese, grilled/baked fish.
Also add hot chili sauce, fresh jalapeno, minced fresh mint leaves, parsley, lemon juice.
This is great with grilled fresh salmon