Creating your account...
Thanks for joining HalfHourMeals.com!
An unexpected error occurred. Please try again.
Home :: Food For Thought :: Posts Written By Theresa H Hall
Baked Chicken Black Bean Soup Phyllo Pie and Chilled Soup
It's easy to go surfing on the Internet and where food is concerned I've seen lots of variations. Being a lover of chicken, I am always on the lookout for a new recipe. This sterling dish is from Dee Dee's Delight where she features her mouthwatering Chicken Scarpariello. 
Keeping with the theme of chicken, I decided to visit our member, Kait Nolan of Pots and Plots. She enlisted the help of her Crock-pot to make this exciting Chicken and Black Bean Soup. Start it before you leave for work and it'll be ready by the time you walk in the door.
Next my sweet tooth got the better of me as I fell into a blog from the other side of the world. Our member, Vindee of Passionate About Baking shows us how she uses Phyllo dough to make her incredible dessert, Cherry Phyllo Pie but remember you need to share this rich pie. There is an option at the bottom of the post inviting us to print her recipe.
You could choose to begin your menu with this lovely summer soup from our member, SippitySup of Sippity-Sup-Serious Fun Food. Feature this chilled starter and see how much your family or guests enjoy the look of this picturesque dish, Cold Spicy Cucumber Soup with Poached Shrimp. It's sure to please.
Our members at Half Hour Meals take pride in the preparation of their foods, many of which have been passed down from generation to generation. It's always easy to find a wonderful meal to cook. Becoming a member is fast and free. You're always welcome at Half Hour Meals!
Piña Coladas Yakitori Grilling Goat Cheese Making and Danishes
Summertime brings to mind tropical islands and the fruity drinks to make us relax and ready for to dance. Piña Coladas are always on the drinks menu in practically any establishment and there are variations of this recipe. Here is a recipe and a short video on Drinks Mixer to get you on your way.
Today while I was on Twitter I saw Josh Friedland from "The Food Section", and he was talking about a different way of grilling. Intrigued, I decided to pop over and take a look at his homemade grill. Read the story to find out why he decided to cook this way. Maybe you'll want to try it, too. Yakitori Grilling.
Last night member Amybyrd searched the Internet and found a link to make goat's milk cheese. She and her husband just added a mother goat to their farm. She was very successful and was cool enough to remember to snap some shots of the process.
Since we know how to make goat's milk cheese we might as well turn some of it into Goat's Cheese Danishes. Here is a recipe from SeriousEats to help you learn how to make this scrumptious pastry!
Bell Peppers On The Grill
The only experience I ever had with green bell peppers was during my childhood years, and very seldom at that. My Father would slice and add them to his spaghetti sauce, which was marvelous. I do not cook with nor eat hot chili peppers, because I can't take the burn, and it wasn't until perhaps five years ago that I began experimenting with red, yellow and orange bells, but I must say that I was thoroughly impressed with their sweet and distinctive flavors. They added a lot of zing to whatever I paired them with, and I began purchasing them pretty often.
I recall Emeril Lagasse (the bam chef) would talk about roasting them, and would demonstrate this cooking method by placing them over his stove top flame, and turning them occasionally with his long tongs. After they appeared burnt on the outside, he would shock them by dunking them into ice water and quickly removing the outer charred layer of skin. The end result was the glistening flesh of this vegetable and a power-packed punch of robust flavors.
These peppers come from a flower, as so many things do, and they turn into beautiful, brightly-colored vegetables. Some are ground down to make paprika or into other spices. These lovely peppers may be eaten raw or cooked and provide us with good nutritive value. They are waxy and shiny in appearance, and inside there are seeds, which need to be removed, because of their bitter taste, and which can be planted in your garden.
Here are some more photographs to show you many ways to grill and use these peppers once they have been cooked. It's the grilling season so remember to stock up on these beauties. Try them in different recipes and find out which ones you like the most, then serve them to your family and friends. Sometimes using these peppers in place of tomatoes is a way to introduce them to the smaller children and then they will learn to appreciate them, too.
Locally Produced Farm Fresh
Orchards provide their nearby communities, counties, and states with freshly-grown fruits, vegetables, and herbs. Many of them share their premises with other farmers to sell their eggs, meats, poultry, cheeses, butters, and ice creams or yogurts. As you walk along the rows of shelving you'll see jars and containers filled with syrups, jams, jellies, sauces, spices, and seasonings. I find my husband lingering among the hot sauces, candies, pies and cakes. Often there is someone offering little tasting portions for the shoppers to try. It's just one of the reasons that makes a visit to an orchard a fun trip to take with the children, plus they love getting to pick their own berries.
Over the past six or seven weeks there were cherries and strawberries, too, to be picked by shoppers. This month blueberries are plentiful and picking time is from mid-morning until about 1 PM. This year at Butler's Orchard it's "one of their biggest crops ever!"
Buying locally helps to insure the livelihoods of our local farmers, who depend upon us to purchase their produce and support their way of life. Our country was founded by millions of settlers who planted, grew, harvested and rotated their crops. They grew large families and everyone had a job to do as soon as they were old enough to help. Farming was a major way of living and supporting one's family over the last centuries. That is until modern technology, fast-paced transport and lightning-speed communications became the norm. We import foods from around the world, and while it's lovely to enjoy exotic tastes, we must remember that our nation's farmers have been reduced by about 70%! Those families who choose an agricultural life and offer their crops to us are precious to our way of life, too. We all depend upon each other and buying from them versus buying imported, is the support they need.
Here are some of the photos I took on our last trip to our local orchard. Hopefully you will be encouraged to find one in your area and buy farm fresh directly. When we do this, it saves them having to share their profits with the grocery stores. Nice! We all win. There is an interesting site I found which explain sustainable living and farming. You might wish to click the link for some valuable information and perhaps bookmark the site in order to check for updates, for you and your family.
Apricot Brandy And Rum BBQ Glaze
Ingredients
3/4 cup apricot preserves
1/2 cup brandy
1/4 cup dark rum
1/2 cup ketchup
1/4 cup brown sugar
1/2 cup grape tomatoes (cut in-half)
2 Tbsp freshly grated ginger
2 Tbsp soy sauce
1 Tbsp Worcesthire sauce
1 Tbsp honey
1/4 cup water
2 Tbsp fresh lemon juice
1 Tbsp fresh orange juice
1/2 tsp cardamom
1 Tbsp fresh dill (diced)
1 Tbsp parsley (finely chopped)
1/2 tsp freshly ground pepper
1/4 tsp kosher salt
Instructions
Combine all ingredients into a heavy stock pot and bring to a boil. Reduce heat and simmer for about 30 to 45 minutes. Stir often to check for reduction and desired consistency.
Sparkle Up Your Fourth Of July!
This is a perfect dessert with summery goodness and will be a welcome tart for this weekend! It takes a little longer to prepare, but it is not difficult. Read over these recipes and surprise those who have asked you to bring a dish for the cookout. If there are a lot of people, you'd best prepare two or three tarts. Simply double or triple the recipes. Once cooled, you can remove the tarts quite easily from the tart pans, and cut in any sized portions. You can always use cupcake papers and place the mini-tarts (after cutting) in them to serve your guests. For more formal dining, it makes a wonderful centerpiece and should be sliced in pie portions. Any way you serve this beauty, it will be talked about long after the party is over.
What is a Pear Frangipane Tart?
Pears poached in simple syrup, vanilla bean, star anise and some liquor. Pâte sucrée, sweet pastry dough, frangipane and the poached pear halves placed flat side down. Bake then brush with hot apricot glaze. Garnish with freshly chopped pistachios. Incredible flavor.
Choose your pears with care. and treat all of your ingredients with respect. You will produce something fragrant and elegant. Remember it needs to cool overnight!
I have included here five recipes for: dough, frangipane, frangipane tart, poaching fruit, and pear frangipane tart. My suggestion is that you read through each recipe a few times in order to study and familiarize yourself with procedure. Then when you are ready to proceed, you will feel very confident in your French Pastry Experience. Bon Appetit!
Pear Frangipane Tart
1 9" pâte sucrée tart (uncooked)
1 cup frangipane
6 poached pear halves (thinly sliced, but kept together)
finely chopped pistachios for garnish
1) Fill uncooked shell 3/4 with frangipane
2) Place six pear halves flat side down, evenly spaced onto the top of the tart
3) Bake 350º to 375º for 45 to 55 minutes
4) Classic finish is to glaze with hot apricot and garnish in between
the pears on the outer edge with chopped pistachios
Allow to cool overnight
Yield is 16 portions
Do not freeze; store covered in plastic wrap in refrigerator for up to four days
Pie and Tart Doughs
Pâte Sucrée / Sweet Tart Dough
Very rich; crisp; not flaky. Used in tarts or tartlets. Sweet never savory fillings.
It is a sturdy dough and should crumble in your mouth.
8 oz softened butter
4 oz sugar
1/2 t vanilla
1/2 t lemon zest
1 large egg
12 oz A P flour
1/4 t salt
1) Cream butter in a mixer with paddle, with a little sugar to cut the butter
2) Add the remaining sugar, lemon zest, vanilla and egg. Scrape the sides of the bowl
3) Add all of the flour and salt. Stir until just mixed and dough holds together when pressed;
Place onto work area and shim down until evenly blended and cut in half
4) Wrap in plastic wrap and let cool in refrigerator 30 minutes or until cool and firm
5) Shape dough by rolling it out quickly…moving and lifting so it will not stick to surface…on a lightly floured and cold work area
Roll to 1/8" for thicker tarts and to desired thickness for other shapes, and any scraps
may be added back to the dough and rolled out again (this is a nondirectional dough)
which means you can put the dough together, press together and roll it out without
regard to the direction, originally used when rolling)
6) Place over rolling pin and transfer to lightly greased tarts pan. Reinforce walls, roll off top and crimp edges
7) Rest in refrigerator for 30 minutes or until cool and firm
Bake in preheated oven 350º to 375º 15 to 18 minutes or until amber in color. Bake blind (without any filling) by lining inside with parchment paper and using weights (remove the weights after partially baking and return to oven.) You may also dock the dough; pricking the bottom with tiny holes to allow steam to escape and bake for the specified time. You can bake right out of the freezer too.
Fill according to recipe. You may also use in a recipe which calls for a raw shell to be filled and baked together.
Yield is approximately two 8" tarts or twelve 2 1/2" to 3" tartlets.
** (other ways to use this dough) **
Unfilled shells may be kept at room temperature for 2 to 3 days, or wrapped in plastic and frozen for up to 3 months. Unrolled dough 1 week in the refrigerator or 1 month in the freezer. To extend the shelf life of a baked shell you may use glaze, egg wash, whole eggs, whites, sugar, 10X, caramel, frangipane, thin layer of chocolate, glaze. For any egg used return shell to heat, in order to seal the surface.
Pies and Tarts
Frangipane & Frangipane Tart (two recipes)
This recipe is a batter that bakes just like a cake. It is used as a bottom filling for many tarts. It can be used as a filling to be baked. Classic flavorings are two tablespoons of lemon zest, dark rum and vanilla.
1 raw pâte sucrée 9" shell
Frangipane: (Room Temperature Ingredients)
1 lb softened butter
1 lb sugar
1 lb almond flour
10 large eggs
3 oz A P flour (save for later)
1 pinch of salt
1 c seedless raspberry jam
** Finish for a Classic Frangipane Tart **
Topping:
1/2 of a cherry glace
7 or 8 toasted almond slices
1) Cut the butter with a small amount of sugar in a mixing bowl with a paddle
2) Add remaining sugar and cream the butter
3) Pour in the almond flour and pinch of salt; add two eggs at a time until
thoroughly blended and continue adding eggs until blended
4) Add flavoring and the last 3 oz flour, the consistency will be like cake batter
(filling the tart shell)
Spread 1/8" raspberry jam on the bottom of the raw shell; add frangipane almost to the top
Place 1/2 cherry glacee in the center and surround it with 7 or 8 toasted almond slices.
Bake 350º to 375º 40 to 45 minutes.
Cool completely on wire rack.
Yield is 16 servings. Makes three 9" tart shells.
Store in refrigerator wrapped in plastic wrap for 4 to 5 days.
Fruit
Poaching Fruit
Be sure to respect the fruit and while peeling it, let the fruit tell you its shape
Cut in half and melon ball the center to remove the core and seeds
8 to 10 pieces of fresh fruit (peeled and cut in half)
2 parts water
1 part sugar
vanilla bean
star anise
1) Bring water and sugar to a simmer. Add the vanilla bean and the star anise
2) Add fruit flat side up; do not let the top of the fruit dry out
3) Place parchment paper, which has been cut to vent steam, over the pan of fruit
This will form a tent and allow to simmer for about ten minutes
4) Remove from heat and allow to cool thoroughly. Store in liquid in the refrigerator overnight.
5) The liquids may be used in other recipes or sauces so be sure to keep
the lid closed tightly.
Hot apricot glaze is apricot jam thinned with a bit of water and boiled to the right consistency.
Using a pastry brush, gently glaze the tops of your tarts. Make certain it is not goopy or you will ruin the finish.
Grilling Tips and Bon Appetit Everyone!
Opening this magazine from its wrapper is such a satisfying thing to do. With half of my coffee already gone I finish the remainder by sipping it, while I turn the pages of the most recent issue of BonAppetit "The Grilling Issue". They have provided quality information any serious griller should read over. There are tips on how to grill, getting your grill ready, making sauces, marinades and rubs, plus articles on different cuts of meats. Bon Appetit offers us recipes any good cook can follow and then add their special twists to make them their own.
You don't have to own a grill insert like this in order to deliver full flavor to your dinner plate. Although it could be something we might wish to have one day. Just the other evening, Amybyrd, one of our members, had won a bag of Jack Daniel's Wood Chips. Wood chips can enhance your grilling experience by adding even more flavor, so you might want to try this cooking style for a more complex depth of taste.
This issue talks about getting your grill ready before you begin to cook. It's a dedicated article called "The Fire" (on page 70). They cover very valid points and if you are new to grilling, you'll want to read this. Heat has everything to do with how your meats or food will turn out. As you learn to master the art of grilling, you will have opened up a whole new vista of cooking. You might become so adept that your friends or relatives will ask you to be the star cook at their next barbecue. It does pay to practice.
The other evening a brand new member popped into our community and asked how to cook a steak. Well this issue tells precisely how to do just that. There are many different cuts of meats discussed and they provide recipes for each. Cooking techniques are not secret, but the styles are unique for every situation, because no two cuts of meat are exactly the same. Each needs to be handled in certain ways to produce that perfect result. It isn't difficult it just takes practice.
"How To Conquer The Rib Eye" (page 71) Tells us how is easy it is to cook, and is a sure way to impress your guests. Just follow the directions and you will soon be enjoying the delicious taste this cut of beef can give.
(click or double click to enlarge photos)
(photos taken of my magazine)
Chef Julie Anne Rhodes Interview Finale
continued ...
Me: Your own Mother is an accomplished artist. Did any of her talent rub off on you? Have you ever painted or sketched?
Jewels: Sadly, that talent skipped a generation to my daughter who is every bit as talented as mom. I could never draw or paint at that level, so food became my creative medium. When I write a recipe, I often think of it as painting with flavor.
Me: What do you value most from all of your experiences? Name a few that have helped you make up your mind to get you where you are today?
Jewels: Most everything I am today is down to motherhood. That’s what I always wanted to be since I was two years old (according to my own mother). It has gotten me through life’s lows – I've pulled myself up by my bootstraps many times, because I couldn't bear to let her down. She has given me such purpose and desire to better myself. A lot of my entrepreneurial drive comes directly from wanting to show her that anything is possible. If one road to success doesn't take you where you want to go, it’s okay to fail, but it doesn't mean give-up, it means try another path.
Me: Do you ever feel overwhelmed by your hectic schedule? How do like to unwind? What types of music do you enjoy listening to?
Jewels: Yes, more than I like to admit. I’m an ideas person and I tend to get so enthusiastic about them I often overextend myself. I do a lot of things to unwind – laughter is a huge stress reliever for me so girlfriend time is really important, walking my dog, a few hours spent at the Korean spa having it all pummeled out of me, a temporary escape when I “play hooky” to go see a matinee – they are all ways I unwind. I really only listen to music when driving or working out, so it is mostly up-tempo stuff. The sounds that soothe me are of the waves crashing on the shore, wind rippling through the leaves, or rain drops falling when I’m all cozy inside my home.
Me: I think your ideas are very good and your website offers lots of practical ways for cooks and moms to get to see your food choices. Video and blogs and websites have come a long way from where they were a decade ago. Technology has stepped in, and all the new devices allow getting your data to your readers with a snap-of-the-finger lightening speed. How has this impacted your business, and how do you feel about all of the modern technology?
Jewels: There is no way we could reach as many people as we do, and as quickly without the Internet and each new development to harness that power. I am both fascinated and a little intimidated by it at times, because as soon as you learn one thing, there are ten others to learn if you want to keep up with the times, and equally as many gadgets to purchase and master. It’s all part of putting the pieces of the puzzle together.
Me: Do you have a favorite utensil, bowl, dish, pan, apron that you just have to have when you are the chef? Are any of these items “hands off”; no one else can use them but you?
Jewels: I hate cooking without good knives to do the prep with. If you’re working with inferior, dull knives it slows you down and can be dangerous. Knives are the main kitchen tools that I recommend people splurge on, and I’m not keen on other people using my knives, because I don’t like them mishandled.
Me: Do you have a family pet or two? And if so, I was just wondering if you might know and like the comic strip, “MUTTS” by creator, Patrick McDonnell? I find it’s a grand way to start my day!
Jewels: Yes, I’ll probably be one of those crazy old ladies with the house on the hill and fifty dogs (instead of cats). My cockapoo Daisy keeps me in stitches with her antics. “MUTTS” sounds like it is right up my alley – thanks for the tip!
Me: Last question: You've come far since you dreamed of walking a runway wearing beautiful high heels and stylish couture. Look what you have accomplished! I really admire your determination and vision. And speaking of vision … what are your ideas that you've been keeping on the back burner. No, don’t give away any secrets (we always like surprises), but give us an idea of what to look forward to from Julie Anne Rhodes.
Jewels: I like to stay open to infinite possibilities – sometimes the universe provides opportunities bigger than I’m capable of dreaming on my own. In the immediate future you can expect a series of e-books and other products for the shop. I intend to continually improve the website experience and grow our online community. I do hope you will join us! There are other projects I’m passionately developing, but they are still too far off to discuss quite yet.
In closing I want to thank you sincerely for taking the time to allow Half Hour Meal members a glimpse behind the scenes and to learn a bit more about you. We’ll surely be visiting your website, rooting for you as you step into the future to try new things, and listen to what you have to say about making the food in our busy lives taste great. We’ll all be able to allow ourselves more freedom to spend with our families and friends. Jewels, you are a shining star!
This article is dedicated in loving memory of Jewels’s Auntie Vera, who taught her so much about cooking and set her feet on the path to culinary success.
Happy Father's Day!
We all have stories about men who make a difference in our lives. They do not have to be blood relatives or even our own Fathers. They could be an uncle, step-father, brother, big-brother, teacher, mentor, clergyman, coach, policeman, rabbi, scout leader, priest, neighbor, letter carrier, news reporter, librarian, railroad conductor, bus river, store manager, boss, or any male who is an outstanding positive leader. Today is recognized in most of the western world as the day when we honor these fine upstanding men. This day is set aside to publicly show them we care about them and to thank them for the time they have invested in all of us.
Our President has made a proclamation for today, which is touching and meaningful. Here is the link in case you want to get some ideas for any toast you might want to make today.
This weekend we also celebrate National Cherry Tart Day, National Picnic Day, and National Dry Martini Day.
It's the last days of spring and we are now headed full-swing into summer. In case you will be taking advantage of today to shop for Dad, here is another link for some gift ideas.
The main thing is to tell these wonderful people how they impact your life. Get them a card, or send them flowers, bake them a cake or take them to dinner. Just let them know how much you admire them.
BBQ Season Tools and BBQ Tips
Food lovers agree that two reliable sources for what to buy, and how to use these items once they are yours would be: "Sur la Table" catalog, and "America's Test Kitchen" show, which also offers the "Cooks Illustrated" magazine. Over the last few decades, they have consistently offered us quality products and helpful advice. You can go to their websites and decide what will make your grilling experience easier with all of the new equipment they sell, and also see excellent recipes and videos, for some foolproof grilling techniques.
Cooks wanting to learn how to grill properly certainly have creative, and cook-friendly equipment choices. In fact, there are so many even I was surprised by the scope of inventiveness! Go online and visit Sur la Table and American's Test Kitchen for all your needs this summer. You can order a copy of this season's magazine to thumb through, while you are waiting for the grill to heat up. There's just something about turning the pages and making a wish list.
Some of the hot cooking tools, videos and recipes are:
A New Twist on Grilled Chicken
Solving The Problem of Rubbery Grilled Shrimp
Barbecued Pork Chops Worth Eating
Take a look before you go shopping. Being an educated cook makes deciding what to purchase so much easier. Share what you're grilling this summer by uploading your recipes and photographs, and we'll be sure to put some of them into the spotlight. Enjoy!
