Recipes for Memorial Day
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Secret Detox Drink
(A Natural Detox Drink)
1 glass of warm or hot water (12–16 oz.)
2 T apple cider vinegar
2 T lemon juice
1/2 to 1 tsp. ground ginger
1/4 tsp. cinnamon
1 dash cayenne pepper
1 tsp. raw, local honey (opt.)
Warm the water.
Mix all ingredients together.
Best served warm but drink at desired temperature. Serves 1; 48 calories.
Chicken Bone Broth
4 lbs. chicken necks/feet/wings
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 tsp. Himalayan salt
1 tsp. whole peppercorns
3 T. apple cider vinegar
2 bay leaves
3 sprigs fresh thyme
5–6 sprigs parsley
1 tsp. oregano
18–20 c. cold water
Place all ingredients in a 10-quart capacity slow cooker.
Add in water.
Simmer for 24–48 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Use within a week or freeze up to three months.
Spinach and Potato Frittata
2 T. olive oil
6 small red potatoes, sliced
1 c. torn fresh spinach
2 T. sliced green onions
1 tsp. crushed garlic
Salt and pepper to taste
1/3 c. milk
1/2 c. shredded Cheddar cheese
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
1lb. ground beef or ground Italian sausage
1/2 c. chopped green pepper
1 envelope Italian-style spaghetti sauce mix
1 can (6 oz.) tomato paste
3/4 c. water
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 c. plus 1 T. grated Parmesan cheese, divided
2 c. (8 oz.) shredded part-skim mozzarella cheese
In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted. Six servings.
Optional additional ingredients: mushrooms, onions, etc.
Freekeh and Leek Stuffed Peppers with Onion Oil
1 T. + 1/4 c. grapeseed oil, divided
1 white and light green parts, chopped
1/4 tsp. salt plus extra
3 garlic cloves, minced
2/3 c. freekeh (a cereal food made from green durum wheat that is roasted and rubbed to create its flavor)
1 c. cooked or canned (drained and rinsed) chickpeas
1 medium carrot shredded
1/3 c. sliced dried apricots
1/4 c. chopped pistachios
2 green onions, green and white parts sliced
4 red bell peppers
1 c. plain Greek yogurt dairy free, if desired
1 T. fresh lemon juice
2 tsp. za’atar spice mixture
1/4 tsp. cayenne
1/4 c. chopped fresh parsley
In medium saucepan, warm 1 Tbsp oil over medium heat. Add leek and 1/4 tsp salt; cook until leek has softened, about 5 minutes. Add garlic; cook for 1 minute. Remove from heat.
In small saucepan, place 1-1/2 cups water and freekeh. Bring to a boil, reduce heat to medium-low, and simmer, covered, until freekeh is tender and water has been absorbed, about 15 minutes. Set aside, covered, for 5 minutes, and then fluff with fork. Stir in chickpeas, carrot, apricots, and pistachios.
Meanwhile, in another small saucepan, heat 1/4 cup oil over medium-high heat until hot. Add green onions and let sizzle just until green parts darken slightly, about 1 minute. Transfer green onion and oil mixture to blender and let cool. Puree with 2 Tbsp water and a couple pinches of salt until as smooth as possible.
Halve each bell pepper lengthwise, from stem to base, removing white veins and seeds. Place peppers on microwave-safe dish, cut-side up, cover with paper towel, and microwave on High for 5 minutes, or until tender. (Alternatively, preheat oven to 400 F, place peppers on parchment-lined baking sheet, and bake until they soften, about 25 minutes.)
Stir together yogurt, lemon juice, za’atar, and cayenne.
Stuff bell pepper halves with freekeh mixture and top with dollops of yogurt sauce.
Drizzle on onion oil and garnish with parsley. Four servings.
Lemon Chicken Piccata
3 lg. skinless, boneless chicken breast halves - cut into 1/2” medallions
Salt and pepper to taste
1/2 c. all-purpose flour
2 T. vegetable oil, or as needed
1 clove garlic, minced
1 c. low sodium chicken broth
1/2 lemon, thinly sliced
1/4 c. fresh lemon juice
2 T. capers, drained and rinsed
3 T. butter
2 T. minced Italian (flat-leaf) parsley
Preheat oven to 200 degrees F. Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve. 4 servings.
Sunday Best Fruit Salad
1 (20 oz.) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 oz.) can peach pie filling
2 bananas, peeled and diced
1 pt. strawberries
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
Quote of the Week:
“A mother understands what a child does not say.”
~ Jewish proverb