Author: ajeanneinthekitchen

We love a good steak in our house, and we eat quite a bit of it too. Because we eat a lot of steak, I am always looking for new ways to serve it. As delicious as steak is just on its own, I get bored eating it the same way all the time. I love to be creative and to play with my food, as you all know. 🙂

I had some pesto, Compari tomatoes and shredded Parmigiano cheese, so I combined them all together to make steak Italian style.

First I marinated the steak for about 2 hours before searing it to get a nice crust.

I seared it for about 3 minutes per side in a very hot skillet with a combination of olive oil and butter.

While the steak was browning, I was heating the oven to 400*F or 200*C. Once the steak was browned on all sides, I smeared a little pesto sauce on top, then added a layer of the shredded Parmigiano cheese and topped it with the tomato slices. Then I popped it in the oven for about 15-20 minutes, to roast the tomatoes a bit.

Once it was done, I added another dabble of pesto on top then served alongside some leftover scalloped potatoes and asparagus, with a delicious, full bodied red blend to complete the meal. The steak was nice and rare/medium rare on the inside, browned on the outside, tender and juicy and full of flavor. What more can you ask for in a good steak, right? It was perfecto!

!Delicioso! It’s colorfully festive and delicious too. Plus, bonus, I got to use up my leftovers. That’s always a plus. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

All of my fall and winter water fowls are coming back to town for the season. My Barrow’s Goldeneyes are now coming back too. I have two types of Goldeneyes that visit our lakes, The Barrow’s and the Commons. My Commons haven’t arrived yet though. They are some of my seasonal late comers. Both types are also known as the whistlers because of the trilling sound coming from their wings while in flight.

Be ever on the look-out. You just never know what you’re going to see or who you’re going to meet. 🙂

Pumpkins and squash are kissing cousins and are from the same family. They are members of the Cucurbitaceae family. Cucumbers and melon are also part of this family of vine growing fruits and vegetables. These are some of the oldest cultivated crops in the world, dating back to about 5500 BC. They originated in the Mesoamerican times, in South and Central America, though today, they are found around the world. In some places, like Australia and New Zealand, all winter squashes are known as pumpkins, but the word “squash” is commonly used for the summer squashes, which are picked young with soft, tender and edible skin like the zucchinis and yellow buttons.

Pumpkins and squash come in all colors, shapes and sizes. Gourds are also part of this large family, though they are not edible. There are hundreds of different varieties. I use and enjoy so many different kinds, mostly in the fall and winter months. I love cooking with pumpkins of all kinds.

Pumpkins and squash originated in Central and South America, but are grown all over the world today, with the top producers being India, Russia, Iran, The United States and China.

Squash, maize and beans, known as the “three sisters” to Native Americans, were all grown together and had a symbiotic relationship with each other. Corn stalks provided the “poles” for the bean stalks. Beans added nitrogen to the soil for other plants, and the large, sprawling leaves of the pumpkins and squash shaded the soil, keeping it cool and moist, which hindered the growth of weeds.

The Native Americans used and ate these foods in very similar ways that we do today. They were eaten fresh, or in soups and stews, baked, eaten whole, sliced and dried to be stored for the winter and ground into flours. The flesh and seeds were also boiled and eaten. The gourds and dried shells were used as bowls.

When Europeans discovered these delicious vegetables, and brought them back to Europe, at first they were not considered to be foods fit for humans, and fed them to their animals and livestock. They were also an “unreliable” food source because in many parts of Europe the climates were too cool and the growing season was too short. But in the warmer climates of Southern Europe and the Mediterranean areas, they thrived. They were introduced to the Far East by the Portuguese sailors in the 1540’s.

The name pumpkin, as the largest members of the Cucurbitaceae family are known as in America, actually comes from two sources; pumpion from Old English, which came from the French word pompon.

Pumpkins and squash are very healthy, not only for us, but for animals as well. They are high in fiber, high in antioxidants, such as beta-carotene, vitamin C, and polyphenols, which can help fight chronic diseases like type 2 diabetes and cardiovascular disease and they also help by improving blood pressure, supporting gut health.

It’s pumpkin season. Enjoy them while you can. Be creative and cook them up in as many creative ways as possible. Pumpkins aren’t just for Halloween. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Yesterday I saw all kinds of things while out walk-about. All were fun and interesting, but the thing that captured my attention the most was the sighting of another Belted Kingfisher. This time, it was a male. I like the things that I don’t see all that often, and those are what I get really excited about. He was towards the end of my walk, up high in a tree, quite a ways off, but I still saw him and was able to get a couple of shots before he decided he had had enough and flew away. I am always grateful even if I am only able to get a couple of shots. A couple of shots is better than none. 🙂

And he’s off.

I love the changing of the seasons for so many reasons. As the weather changes, so does our diet and our menu. The weather is cooling off, and it is now soup weather. I love all kinds of soup. Soup and chowders are just good, simple comfort food.

The other day, I cooked a big ham, which meant I had a lot of ham leftover for other things. One of those dishes was a big pot of ham and vegetable soup. I served it with the rest of my beer and Parmigiano bread on the side. Beer Bread With Basil & Parmigiano Cheese

I loaded this soup up with all kinds of good stuff and tons of vegetables.

I used celery, carrots, onions, pumpkin, spinach, tomatoes, fresh herbs and both butter beans and kidney beans, as well as a bit of leftover couscous. And of course, lots of ham. Basically it was a kitchen sink kind of soup. And it was oh so good too. It was perfect for a cold, chilly day.

First, I sauteed all the hearty vegetables with the seasonings for about 7-10 minutes, or until they were tender and the onions were translucent. Then I added some homemade ham broth and the ham. I brought it all to a boil, then reduced the heat to a simmer and let it cook for about 10 minutes, stirring occasionally.

Towards the end, not long before serving it, I added the beans, couscous, spinach, tomatoes and fresh herbs to finish off the soup.

And voila! The soup was ready. Larry topped his off with a little shredded Jack cheese and the meal was completed with some white wine. The chill was gone. We were warmed up from the inside out with this delicious soup.

Soup it up and savor the flavors. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

This year has been a banner year for squirrels. I have seen so many, and they always look like they are just having so much fun playing around and frolicking all about. Here are some more squirrels out enjoying themselves.

Have a squirrely day.

Zucchini, also known as courgettes in other parts of the world, and kusa or kousa in the Arabic world, are very popular vegetables everywhere you go. The word courgette means green gourd in French. Zucchini is the Italian name for this delicious vegetable. Like so many vegetables, they are very versatile and lend themselves to many different cooking preparations and recipes. They are very popular in Middle Eastern recipes too. Kusa were deeply rooted in the culinary traditions of the Ottoman Empire, with “kousa mihshi” considered a staple dish across the Levant, particularly in Lebanon and Syria. They are often roasted or stuffed with rice and meat fillings.

Zucchini, as we know it today, is a type of squash that hails from Milan, Italy, from the 19th century. But it’s roots go way back to the Mesoamerican days, from about 7000 years ago. Not only are zucchini, or kousa, kusa, or courgettes versatile and delicious, but they are also very healthy for you too. They are fat free and low in calories, high in fiber, are high in protein, and are a good source of both potassium and folate.

When I made my Middle Eastern chicken with tomato sauce Middle Eastern Chicken With Tomato Sauce I needed some Middle Eastern side dishes to go with it. I made some lemon rice with mint and roasted zucchini with vinegar. Of course I added my own personality to it, and made it my own recipe. That’s just what I do. 🙂

Middle Eastern Roasted Zucchini

This dish is very easy to make, using simple, basic ingredients found in every kitchen.

4-6 zucchini, sliced into very thin strips lengthwise

4-5 cloves garlic, sliced very thin

4-5 TBSP olive oil

1-2 TBSP red chili oil, optional

2 TBSP white wine vinegar – I used Prosecco vinegar

1-2 TBSP lemon balsamic vinegar, optional

salt & pepper to taste

2 tsp dried mint

Preheat the oven to 375*F or 191*C.

Spray a baking dish with cooking spray.

Lay the zucchini strips in the prepared baking dish in a single layer. Scatter the garlic, salt & pepper and mint over the zucchini. Drizzle the oil(s) and vinegar(s) over the vegetables.

Bake for about 30 minutes or until the zucchini are softened and lightly browned. Serve alongside your favorite Middle Eastern entree, or anything else you want to serve it with. We like spicy foods, so using the chili oil, with some of the chilies, added a little extra kick to the dish. But if spicy isn’t your thing, omit the chili oil. You will still love this dish no matter what.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We are still working our way through the chicken Larry smoked on the smoker. Larry said he wanted it made into something Middle Eastern to go with the Middle Eastern meze that our neighbors Hanaa and Aziz brought over to us. No problem. I made a Middle Eastern tomato sauce to go with the chicken.

The sauce I made was created for meatballs, but it goes very nicely with chicken too. The original recipe with the meatballs is rumored to have been a favorite for the first governor of Mount Lebanon when he was appointed by the Ottoman’s in 1860.

Middle Eastern Chicken with Tomato Sauce

My chicken was already cooked, but if you are cooking it for this dish, season it generously with salt, pepper, and a little cinnamon, then brown it in a large skillet with oil and butter, or ghee.

2 lbs chicken, seasoned and browned

1 onion, diced

1 bell pepper, any color, sliced into thin matchsticks

4-5 tomatoes, diced medium – I used a variety of tomatoes

1-2 tsp cinnamon

1 TBSP cooked lemon peel

1 tsp sugar

2-3 TBSP pine nuts

salt & pepper to taste

oil for cooking

lemon olive oil, optional

Get a large skillet very hot and add the oil(s). If cooking your chicken, brown it completely then remove and set aside to keep warm. Add the onions and peppers, and cook for about 3-5 minutes, or until they soften and the onions are translucent.

Add the tomatoes and seasonings.

Add the pine nuts and combine thoroughly. Add the chicken. Bring to a boil, then reduce the heat to a simmer, and cook for about 20 minutes, stirring frequently.

I served it over lemon rice with mint, with some Middle Eastern zucchini on the side. Because it is a red tomato sauce, I served it with a red blend on the side to complete the meal. The little hint of cinnamon is a nice exotic touch. It is only a hint, but it really makes the flavors of the sauce come to life.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I haven’t seen as many of my colorful male Northern Shovelers lately, but I have seen quite a few females. Maybe the males just haven’t flown in yet. Maybe the ladies are checking out the neighborhoods while the males are still flying all around.

You can always identify the Northern Shovelers, male or female, by their distinct “shoveled” beaks. This helps them dig for food in the muddy waters. Here she is swimming next to a Canadian Goose.

Look. She’s smiling for the camera. 🙂

She was swimming fast here. But I got her. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

As you know, every now and then I like to present you with thoughts about how and what we really think in professional kitchens. Sometimes, the words are words of wisdom, sometimes they are funny, and sometimes both. Sometimes, they are just hard truths. But they are always words we follow. Here are some tried and true kitchen philosophies we swear by.

The Chef is THE BOSS. Period! No ifs ands or buts. What the Chef says goes! If you argue with the Chef, good luck! You are living very dangerously if you cross the Chef.

So many people think being a chef is glamorous and easy. They don’t realize ALL the hard work, blood, sweat and lots and lots of tears it takes to make it to the top. They don’t realize that becoming a chef does NOT happen overnight. It takes years and years of hard work, and even then, most people do not make it. Only the very strong will survive.

So if you are thinking about becoming a chef, really think long and hard. There is no room for weakness in a professional kitchen. You’ve got to be tough as nails. Cooking professionally is a calling, not a job. It’s either in your blood or it isn’t.

Have a great day and make everyday great. Stay safe, stay strong and stay well. ‘Til next time.