Cinnamon Oatmeal Pumpkin Bars

The holidays are fast approaching. As far as I'm concerned this is the time of  year that I spend even more time in the kitchen. These cinnamon pumpkin oatmeal bars bring together seasonal favorites: cinnamon and pumpkin. Cinnamon is a wonderfully fragrant spice that just heralds the holidays. Baking is one of those time honored holiday traditions; and this recipe fits the bill beautifully and is super easy to put together. Time is always an issue, no matter what time of year and this recipe is quick to throw together and bake.
Perfect for drop by guests, coffee or tea time, or a quick dessert served (heated if desired) with a scoop of ice cream (a drizzle of caramel or chocolate sauce) and/or a dollop of whipped cream. It also has many adaptations: cranberry can be substituted for the pumpkin (making it even easier by using can whole berry sauce), as well as using different preserves, jams, jellies and nut butters. Fresh fruit can also be used; depending upon the fruit, it can be used as is (think mashed and seasoned bananas) or apples (pears) which will need a bit of cooking to get them to the right consistency. Jar or can pie fillings will also work.
Here I used can pumpkin puree (the unseasoned variety) which I then added my own combo of spices and sugars, but you can also use the seasoned, ready to use type to speed up the process even more. Make adjustments as you see fit, add sweet notes using honey, molasses, assorted sugars as well as "amping" up the flavor by adding additional spices.
There is no wrong here; and considering how easy these bars are to throw together, you can experiment and still have time for the rest of your insanity (holiday or not!).

Oatmeal Pumpkin Bar

• 2 tsp. Cinnamon, ground
• 1 cup Flour
• 1 cup Oats, not the quick cook kind
• 3/4 cup brown Sugar
• 1/4 tsp. Salt
• 1/2 tsp. baking Soda
• 1/2 tsp baking Powder
• 8 tbsp. Butter, melted
• 1 cup Pumpkin puree, seasoned 

Preheat oven to 350 degrees. Grease an 8x8 baking pan, set aside. Combine all the dry ingredients. Add the butter and mix to form crumbles. Place half into pan and press into the pan, forming the base. Spread the pumpkin evenly over the base. Top with the remaining oat-mix and press gently. Bake for 20-30 minutes or until it browns. Serves: 4-8, depending on the size of the bars.

If seasoning the pumpkin yourself add cinnamon, nutmeg, clove and/or allspice (1/4 tsp each, to start). You can also use pumpkin pie spice if you like. You will also have to add a bit of sugar. I use brown, but use your choice. I suggest that you add the sugar in small increments as well (start with 1/4 cup, for instance) because the pumpkin really absorbs flavor and sweetness quickly...you can always add, much harder to take away and make adjustments!

Make it your own by seasoning to your tastes.

Compound Butter

Compound butter is a simple product to make and can be used for a variety of applications. It seems to be the latest trend; one that the major companies, like Land O Lakes, are beginning to turn out and advertise all over television. The concept is not new, but with most folks pressed for time, it is a great and easy way to season your dishes without much fuss.
But rather then purchase pre-made versions, I would suggest you to take some time to make your own. It's a simple process and can be stored in the refrigerator ready for use. The benefits of making your own compound butter really out weigh purchasing. First, you can use the butter (or margarine, or substitute) of your choosing (I use unsalted butter). As well, you can personalize the flavor profiles to suit your needs, and it is fresh! To hasten the whole process, I use a food processor to mince all the herbs and spices that I incorporate into the butter.
I use softened butter (not melted!) and add fresh herbs and spices that suit my cooking style. I like to make a variety; some combinations to consider: parsley, thyme and garlic (pictured here), green onion with Old Bay Seasoning, lemon-pepper (using the peel, no pith), sage and garlic, tarragon-pepper and cilantro-lime (again peel, no pith).
Easily stored, wrapped in wax paper or placed into a covered plastic container, compound butter has a really good shelf life. Use it as you would oil or butter in your applications. Choose flavors that work well with poultry, fish and meat. As well, you can make ones with a sweet note to them to use as spreads or in baking and pastry applications. Some to try include: honey-mint, dried cranberry-orange or raisin-toasted pecan.

Compound Butter

1 stick Butter, soft

3-4 cloves Garlic

1 tbsp. Parsley

2 tbsp. Thyme, fresh

Combine herbs and 

garlic in food processor.

Pulse to mince. 

Add to butter and

combine thoroughly.

You can also mince by hand.

I use more then less when it comes to the herbs. I prefer the flavors to be bold. I also like to use fresh rather then dried. Much better flavor and eye appeal.

This is also great for your basic bread service; place into decorative ramekins or chill and slice. Serve with crusty bread, muffins or rolls.

Be creative and try 

combining your 

favorites. 

There really isn't 

a wrong combo, as long as you like it.

Use them in place of  

plain butter called for in 

recipes; you've created 

a "signature" 

dish without 

re-inventing the recipe.

Roasted Brussels Sprouts & Red Cabbage Salad

I like to try different types of salad. I am not much for the traditional iceberg lettuce variety, with the mandatory tomato, cucumber add-in, but rather ones that use different lettuces and add more or varying stuff. It is best to have a variety of texture that compliments well and that has crunch. I just don't like mushy, soggy salads, with limp, lifeless lettuce.
That being said; I'll never pass up a Caesar salad (yes, with anchovies) or a really good Cobb salad. Again, it's really a texture and interest thing. Lettuce alone makes one feel more bovine then human. Omitting lettuce altogether is yet another option. And why not? It's not like lettuce should be allowed to monopolize the market. That's why here, we look at an option that is a bit atypical and satisfying.
The use of roasted Brussels Sprouts adds a really nice twist, both texture and flavor. The roasting adds a subtle flavor, without being overcooked, so they still have a really nice bite to them. They compliment well with the nuttiness of the toasted almonds. The red cabbage not only adds eye appeal with its pop of color, but a real crunch to bite into. Tossing in the golden raisins adds a sweetness and texture contrast that really ties it all together. There are many adaptations that can be made, a few possibilities include: adding blue or feta cheese, replacing the raisins with dried cranberries or chopped apricots, using toasted pecans or walnuts instead of the almonds.
As for the dressing, I went with a simple vinaigrette. This too can be adapted and changed to suit your needs---but you do not want to overpower the other ingredients, so I suggest that you keep it simple. I provided a recipe here for my "go-to" dressing, from which you can build your own signature version.
 Experiment; just remember to be conscious of the textures and flavors that you are incorporating.

Roasted Brussels Sprouts & Red Cabbage Salad

• 1 lb. Brussels Sprouts, cleaned and quartered
• 1 head Red Cabbage, shredded (thicker, as for slaw)
• 1/2 cup Golden Raisins
• 1/2 cup Almonds, toasted (sliced or slivered)

Preheat oven to 375 degrees. Line a sheet pan with foil, spray with cooking spray or oil pan, and place Brussels sprouts onto it. Roast until they begin to brown, about 10 minutes, depending upon the size. Remove and set aside to cool. Toss all the remaining ingredients in a large bowl, add the sprouts and combine, set aside and make the dressing.

Basic Vinaigrette

• 1/4 cup  Traditional Balsamic vinegar (Black Mission Fig, or Red Currant work beautifully as well)
• 1 tbsp. Mustard (your preference, I used a Dijon variety)
• 1/4 cup Piqual or other mild to medium EVOO
• 3 Garlic cloves, minced
• 1 tsp. Honey, (optional)
• Salt and pepper, to taste

Combine all ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Pour over the salad, toss to incorporate (be gentle, you don't want to break the Brussels sprouts down), adjust seasoning again. It can be served immediately or made and let to marinate. Either way, serve at room temperature or just cool. If it is too cold, the flavors don't meld as well.. Yields: about 8 servings.

Note: Depending upon the type and age of Balsamic vinegar you use, the honey might be overkill. My suggestion is to taste it after adding everything else to see if you really need it.

Broccoli Slaw

We all know the traditional Cole slaw served at most barbecues and picnics, and now as it begins to cool a bit in Tampa (yeah, I know...), the season for tailgating and outdoor entertaining is more pleasurable as the temperatures and humidity give us a break.
This side is a great alternative to the traditional cabbage based dish. Lots more color and flavor. The addition of jicama and dried cranberries give this a slight sweet note and a great crunch. Using both the broccoli and jicama gives this slaw a really excellent texture, holding up well to the dressing and giving it a better shelf life.

Broccoli Slaw

• 2 bunches Broccoli, chopped (I use the stems too)
• 1 1/2 cups Jicama, chopped
• 2 stalks Celery, chopped
• 1/2 cup Onion, chopped
• 1/2 cup dried Cranberries
• 2 tsp. garlic, minced
• 3 tbsp. Mayonnaise
• 2 tbsp. Sour cream
• 1/4 cup Cider vinegar
• 3 pieces Bacon, cooked and crumbled
• Salt and lemon pepper, to taste

Combine the first 5 ingredients in a large bowl. Add the next 4 ingredients and toss to combine thoroughly. Adjust the seasoning with salt and lemon pepper. Add the bacon last, toss to incorporate. Yields: about 8 servings.

This can and should be made ahead of time to get the flavors to meld together. You don't have to use the lemon pepper, but I like the variance that it gives and the lemon impacts the flavor, giving it a bit of a boost.

All about Kale

Considered one of the more nutrient dense foods; kale is getting a lot of attention these days. It's certainly not new, but more of one of those tried and true greens that should be more of a "mainstay" consideration in your cooking repertoire.
Classified by leaf type; kale comes in both curly and flat leaf varieties, color can range from dark green to purple. Kale is a part of the family Brassica, which also includes: cauliflower, broccoli, collard greens and Brussels sprouts. A hearty green, kale can grow just about anywhere and can take variances in temperature well. It is found in many cultures and climates; throughout the United States, Europe, Africa, Asia and the Netherlands. There are the "ornamental" varieties that you can find at Lowe's and Home Depot, and these also range in color from white, purple, lavender, pink and blue-And yes, THEY ARE EDIBLE (although, I would not suggest raiding your neighbor's front yard...pesticides and all...).
High in beta carotene, calcium, antioxidant vitamins A,C and K, this green is a nutrient "powerhouse". It helps in lowering cholesterol and the absorption of dietary fat. Promotes eye health, contains copper, potassium, iron and manganese. Even claims of containing anti cancer properties, boosting DNA repair in cells. More technical and health information can be found at wikipedia.com, huffingtonpost.com or webmd.com.

Here, the cooking and food uses prevail. Let's start with choosing the perfect bunch: hardy leaves, full color, no wilting with firm stems. Best to store it unwashed in an airtight (Ziplock-type) bag, about 5 days or longer, you can tell when its truly past its prime. Kale also freezes well.

Its use is varied: everything from center-of-the-plate options, sides, soups and salads. Kale is sturdy and can really stand up to strong flavors and applications. Remember, kale cooks down so when you think it seems like it is too much..it isn't.
Here are a few recipes that I've put together to tempt; just experiment and have some fun with it.

Kale with Pasta, Pancetta & Mushrooms

• 1 lb.Pasta, cooked (your choice, here rigatoni, choose hearty to compliment kale)
• 1/2 cup Pancetta, chopped
• 4 cloves Garlic, finely chopped
• 1 bunch Kale, chopped, about 5 cups, your choice on type
• 2 cups Mushrooms, sliced
• EVOO, as needed (Medium to robust would be my preference)
• 3 tbsp. Milk/cream/half and half,  or as desired
• Salt and pepper, to taste

Place the pancetta and garlic  in a large saute pan over medium-high heat. Cook until the pancetta is rendered, beginning to crisp. Add the kale and mushrooms, olive oil as needed. Cook until the kale and mushrooms are tender. Add the cooked pasta and stir to combine. Add the milk, adjust seasoning with salt and pepper. Use a bit more milk (cream, half and half) and/or olive oil as desired. Heat thoroughly and serve. Yields about 4-6 servings.

I used the flat leaf variety of kale for this dish, but either one works nicely.

Grated cheese, red pepper flakes can be used at your discretion. It's a really quick meal to pull together, great for a busy weeknight "go-to". Add a salad or garlic bread, if you want...but really this is a pretty hearty dish on its own.

Kale with Smoked Pork Jowl 

                                                                      

• 1 cup smoked Pork jowl, chopped
• 4 cloves Garlic, chopped
• 1 bunch Kale, torn into pieces, about 6-8 cups
• Water, as needed
• Pepper, to taste
• 2 tsp. Old Bay seasoning

Place pork jowl into large saute pan over medium-high heat. Add garlic and saute until jowl begins to crisp. Add the kale carefully (watch for oil spatter). Stir and continue to cook, stir often, checking for sticking, add water as needed. Add pepper and Old Bay seasoning. Cook until tender. Yields: about 6 servings as a side. 

I do not add salt because I think the smoked jowl takes care of it nicely; but again, adjust it for your taste. I like adding red pepper flakes or hot sauce. I serve a home made hot-spiced cider vinegar (on the side) along with the kale.

I used curly kale for this one. It makes a great side with steak, chicken or fish, as well as BBQ ribs. Perfect as a bed for poached or fried eggs, served with toast, bagel or English muffin. As a different twist to eggs benedict, use the kale along with or as a substitute for the ham or bacon layer, works nicely with the hollandaise sauce.

This picture shows yet another version that uses smoked sausage,
onions and both curly and flat leaf kale. Similar concept to the pancetta recipe, but this can be used as a "center-of-the-plate" option. All types of sausages can be used. Just remember to give it a bit of browning before adding the kale. Flat kale is pictured, but curly varieties can be used as well. Again, this is one of those dishes that can be thrown together in a snap; flavorful, filling and adaptable. Add tomatoes, canned, whole that have been broken down in the pan, to make a stew like dish. Adjust seasonings to your taste: add jerk flavors for a Caribbean twist, creole, south west, Mexican (add canned kidney, black or white beans-protien packed and good for you) are all possibilities.
It's supposed to be an adventure in your kitchen. Intelligent food, conscious choices and a well stocked pantry is all you need.

5 Foods to Never Refrigerate...

Although there are plenty more that can be added to this list...a look at the site kitchendaily.com, shared this information, but here they are;
Avocado: best if used just when beginning to soften,. sometimes the seed inside will even rattle a bit if it is at ripeness perfection. Remember though, that once cut the avocado flesh will darken when exposed, doesn't mean its bad, but really isn't the most attractive to eat. I let them ripen along with my bananas and other fruit, on the kitchen counter.
Basil: placed in a glass of water, (or a small vase, just like fresh flowers), allows this herb to breath and not get damaged by the moisture and condensation in the refrigerator, and just like cut flowers, change the water often.
Tomatoes: Fresh off the vine or store bought, tomatoes do not like refrigerators. The texture and taste quality is diminished greatly.
Onions: Again, the moisture from the refrigerator allow them to go bad faster, so best in a cool dry place...except when cut, then the refrigerator is your best bet for the leftover.
Potatoes: Refrigerators wreck havoc on them. Definitely deteriorates the texture and taste. Another one that is best kept cool and dry.

I also keep out my garlic, there are those who refrigerate, but it seems to make it harder to peel and I think it affects the texture and allows for mold. Realistically, garlic never lasts that long at my house, so its best to have it handy. A garlic pot or stored with my onions is how I do it.

Mainstream Meatloaf

Mainstream Meatloaf

Okay...we all know that meatloaf isn't one of those dishes that we think about for upscale entertaining (although this humble dish can be raised to "gourmet standards" with use of high end ingredients and more...), it is one of those standards that should be in everyone's repertoire. It is an easy to make dish that can be served with gravy and a side or as sandwiches and wraps. It is a great "leftover go-to" in our house.
I choose to form the loaf by hand rather then using a loaf pan; this is a matter of personal preference. Although, the "bacon wrap" turns into a couple of strips placed onto the top instead.
The bacon wrapped around it not only adds flavor, but also eye appeal, moisture and gives the loaf a bit of structure. I make sure that the ends of the bacon overlap and (to keep it in place), toothpicks are used at the areas of the overlap. I remove them once it is baked.
I serve this out of the oven with roasted root vegetables that I cook with the meatloaf. I season as desired and place them around, cut into chunks. The pan juices really add tons of flavor..(remember, bacon here!!), and cook crusty on the outside moist on the inside.

Meatloaf

• 3 lbs. Beef, ground
• 1 cup Bread crumbs
• 1 cup Onion, chopped
• 2 tbsp. Parsley, chopped
• 2 tsp. Garlic powder
• 1 tsp. Paprika
• 2 tsp. Worcestershire sauce
• 1 tsp. Thyme, dried or fresh
• 1 tsp. Steak seasoning (I used McCormick's)
• 2 tbsp. Ketchup
• 3 Eggs
• 3-5 strips Bacon

Combine all the ingredients except the bacon in a large bowl. Combine thoroughly and form onto a foiled covered baking dish or sheet pan. Wrap with the bacon slices and apply toothpicks. Bake in a preheated 400 degree oven for about 1 hour and 15 minutes or until the bacon is nicely browned as is the meatloaf itself. Yields: about 6 servings.

Banana Bread

This simple bread is a great way to use some seriously ripe bananas. Over ripe bananas are really the best to use in breads and muffins. The flavor and aroma is intense, although not very attractive-thus using for this application is perfect.
Most recipes don't really include many spices; but I like to include cinnamon, nutmeg, clove and allspice to give this bread some added interest. These spices, used in small quantities, create a more complex flavor profile. I also add dried cranberries, this can be omitted or substituted with raisins, dates or other dried fruit preferences. I also added a crumb topping, which you don't have to have, but I think it adds texture and eye appeal to the finished product.

Banana Bread

Banana Bread

• 4 Bananas, mashed
• 1 Egg
• 1 cup Sugar
• 1 tsp. Vanilla
• 1/4 cup Butter
• 1 tsp. Baking soda
• 1/2 cup dried Cranberries
• 1 1/2 cups Flour
• pinch of Clove
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice

Preheat the oven to 400 degrees. Combine all ingredients, except the butter into a mixing bowl. Place the butter in the loaf pan and place into the oven to melt. Once melted, brush the sides and coat the bottom of the pan with the butter and then pour the excess into the bowl with the other ingredients. Mix thoroughly and place into the oven to bake. If using the crumb topping, sprinkle onto the top before placing into the oven. Bake about an 1 hour and 15 minutes or until a toothpick comes out moist but not wet and it has browned. Yield: 1 loaf.

Crumb Topping

• 3 tbsp. Butter
• 1/4 cup Flour
• 1/4 cup Oats
• Pinch of Cinnamon and Nutmeg

Combine all ingredients and rub the butter to form "crumbs", allowing the other ingredients to adhere together. Sprinkle onto the top of the bread and bake as directed above. Yield: crumbs for 1 loaf.

Lobster Pasta

Lobster Pasta

Although seemingly a bit of an indulgence, when pre-cooked lobsters are on sale, I can't refuse them! They are steamed and predominately flash frozen, so theoretically, they usually are pretty tasty and have a good consistency. I purchased these (I bought 2) at Winn Dixie for $14.00, whole, in shell, ready for the making.

Cutting out the cooking process on the lobsters makes the whole thing easier and not as messy to come together. I shell the lobsters (the most involved part of the process) and the remaining ingredients are really straight forward. Rather then a tomato based sauce; I opted for an olive oil/butter based version that really puts this dish over the edge in its richness factor. I used escarole for its texture, taste and color, but it can be omitted or a substitute can be put in place, such as: kale, collards or for a more peppery note, mustard greens. The nutmeg really adds depth; the nuttiness compliments the lobster meat beautifully.

It is a 2 pot meal; the sauce is made separately, the pasta cooked and then the whole thing tossed together and served.

Lobster Sauce

The sauce is really vibrant and the flavor incredible. I chose to use linguine, but  other pastas will work well; fettuccine, spaghetti, angel hair..., again, it's a matter of preference. Short versions work too, sometimes the pantry determines the type.

Lobster Pasta

• Linguine, cooked (8-10 oz.)
• 2 Lobsters, cooked (about 14 oz. whole), shelled and broken into chunks
• 3 tbsp. Butter
• 1/4 cup Olive oil, more if needed
• 3 cloves Garlic, chopped
• 1/2 cup Onion, chopped
• 1 cup Escarole, sliced
• pinch Nutmeg 
• 3 tbsp. Parsley, chopped
• Salt and pepper, to taste

Have the lobster and pasta at the ready, reserving a bit of the cooking liquid from the pasta. Place the butter and olive oil in a large saute pan over medium-high heat, melt butter, add garlic and onion cook until onions start to become translucent, about 8 minutes. Add the escarole, lobster meat and nutmeg, cook until the greens begin to wilt. Add the pasta, if needed the additional oil or a bit of the reserved "pasta water", the parsley last. Toss together, (using kitchen tongs), adjust seasoning with salt and pepper, heat thoroughly. Plate and serve, garnish with additional sliced escarole or  chopped parsley. Yields: 2-4 servings.

Peach Turnovers

This is one of the easiest pastries you can make. No really.

Peach Filling

The filling consists of 6 ingredients, with the store bought (Peppridge Farms) puff pastry, 7 items total.
This is one of those things that can be made on a weeknight, but feels like Sunday brunch. I serve these turnovers for dessert too; warm them up, cut them in half, put them in a bowl with some vanilla ice cream and (for some true decadence), drizzle with warmed caramel sauce. Dusting with confectioner's sugar works just as well. You can also make a simple icing with a bit of confectioner's sugar, water, and to flavor, vanilla extract or cinnamon, or both and drizzle it over cooled turnovers. But, the point is that it's simple, so as presented here, is the easiest. The puff pastry needs time to come to room temperature before using-it just makes it easier; too cold and it will break along the seams. I don't like the peaches (for that matter any fruit), to be mushy, so I keep the cooking at a minimum (just until fork tender), before I cool it and fill the pastry.

Dusted with Confectioner's Sugar

Others varieties of fruit can be used, I chose peaches because they were fresh and I had them. Pure and Simple. Having the puff pastry in the freezer is also really convenient, its one of those "pantry" items that I keep on hand, along with store bought (Pillsbury) ready to use pie crusts. In the refrigerator or the freezer for this one.

Peach Turnovers

• Prepared (Peppridge Farms) Puff pastry, 1 sheet, defrosted
• 3 Peaches (about 4 cups), washed and cut
• 1 tsp. Cinnamon, ground
• 1/4 tsp. Nutmeg, ground
• 1/4 tsp. Ginger, ground
• 1/4-1/2 cup. Sugar, (to taste)
• 1 tbsp. Flour

Place the ingredients, except the puff pastry and flour, into a pan over medium heat. Cook, stirring often, until the peaches are fork tender, toss in the flour and stir to combine. Taste and adjust the seasoning. Remove from heat and cool. In the meantime, place the puff pastry sheet onto a lightly floured surface and roll to get the seams out, making sure to keep it square. Cut into 4 equal squares, place about 1 heaping tablespoon onto the center of each, keeping edges clear, moisten with a bit of water and fold each into a triangle. Seal the edges with the tines of a fork. Place onto a sheet pan and into a preheated 400 degrees oven. Let bake until the pastry sets and bottoms begin to brown, about 12 minutes. Reduce the heat to 375 degrees and continue to bake until the turnovers puff and brown, another 15 to 20 minutes. Remove from oven and dust with confectioner's sugar, if desired.

 Yields: 4 turnovers.

A view of the baked filling 

Creating a Well Stocked Pantry

Face it there are basics that a pantry should have and then there is the personal touch; the "go-to"  items that define you, at least at that moment. Depending upon your likes and dislikes (your kitchen style), your pantry will and should reflect it. A few thoughts: it's not about quantity, but about quality. I don't like buying bulk spices, it takes too long for a regular cook to go through it before it begins to age....unless you feed an army or are a professional...Best to buy smaller and use in a timely fashion. Pantry is typically defined as that in "dry goods", here it will also include those items frozen and refrigerated.
 I'm a firm believer in fresh whenever possible. It does make a deference. That said, in a pinch, convenience and dry/canned/frozen options have come an incredibly long way and will substitute beautifully. I do have a few "rules of thumb": beans of all types and variety can be canned, vegetables, for the most part seem best when frozen (there maybe a few exceptions, tomatoes, but...).
Now for the basics:

1. Can/Boxed broth/stock: I prefer chicken, but if you use more beef, then choose, or buy both.
2. Can tomatoes: purchase a few varieties; paste, whole. crushed, diced. Depending upon application, you'll be prepared.
3. Olive oil: buy quality, a virgin is more versatile, while the extra (darker) virgin is best used as what I call "a finisher"; where you really want to taste the oil as a component in your cooking.
4. Dried pasta: this can also be a refrigerated variety, again a a few different types, short and long, shapes, filled.. I also like gnocchi, so you'll find this one in my pantry. Rice and grains are also in this category; they can really add to the meal, whether used as a side or as the base of the dish.
5. Garlic, onions.
6. Soy sauce, Worcestershire sauce. Both not only add flavor, but also add a salty note.
7. Kosher/Sea salt: my personal favorite is the sea salt, but I also like the many specialty ones that can be found these days...it is truly amazing the differences that you can detect.
8. Dried herbs/spices: there is a litany of what is available, purchase those that you enjoy the most or ones that you'd like to introduce into your repertoire. Do your homework...
9. Mustard: coarse grain/Dijon/yellow, again depends upon you, but I like a fancy and a basic, lots of uses.
10. Sweeteners: I mass these together, again a few to keep in mind; honey/brown sugars/10x (confectioner's)/maple syrup/basic... I like have to choices in this; really depends upon if its a salad dressing, glaze, marinade, dessert....you get the picture. 
11. Carrots, celery, broccoli and cauliflower: they hold for longer then most when fresh; can be purchased frozen along with a variety of other options. Again, this is a personal preference, I like to store those vegetables that can be ready to use in soups, stews, stir-fry, so I also buy frozen medleys.
12. Cheese: well, I love it...all varieties. Best to have on hand grated/shredded or whole Parmigiana, cheddar, Swiss, Gorgonzola or other blues. Cheese has a relatively good shelf life, so I buy a few. Packaged shreds and grated can be frozen. I toss a few in the freezer and pull them when I want to make nachos or a pasta dish (lasagna, baked ziti...).
13. Eggs: "incredible edible", versatile, self contained...good source of protein, can't say enough. It can stand alone or be used as an ingredient.

This is just the tip of the "iceberg", so to speak. There are many things that could be added; think of these things as the building blocks. My pantry also includes tuna fish/can clams and smoked fish varieties: oysters, mussels, kippers, clams, octopus, as well as capers and olives.

Again, this is just the short list... Personal tastes are a huge factor; as you delve into the world of food and cooking, you will find those ingredients that "speak to you", listen and run with it.

Free Form Berry Tart

An alternative to a traditional formed (using a tart pan) tart this version uses a store bought Pillsbury crust and a simple round pan. Easy and especially quick to make, this tart is a perfect "pressed for time" version. Rustic and "home made", it can be put together in a matter of minutes.

Seasonal fresh blueberries and strawberries are used here, but it can also be made using a variety of fruit options including: raspberries, peaches, apples or plums. A bit of flour is tossed in to help thicken the juices a bit. Lightly seasoned with cinnamon, nutmeg and ginger and sweetened with confectioner's sugar, this tart is a perfect ending for a week night meal.

Berry Free Form Tart

• 2 cups Blueberries, rinsed
• 2 cups Strawberries, rinsed and cut
• 1 store bought pie crust (such as Pillsbury)
• 1 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• pinch of ginger
• 2 1/2 tbsp. Confectioner's sugar, (or to taste)
• 1 tbsp. Flour

Once the berries are rinsed and cut, place into a bowl and add the remaining ingredients (except pie crust), toss gently to mix (don't want to smash the berries). Unwrap the pie pastry and place onto sheet pan. Gently place the berries onto the middle of the pie crust. Arrange berries until there is an edge of about 2 inches of pastry showing. Moisten with a bit of water, and fold the pie crust onto the berries. Careful as to not puncture it. Place into a preheated 400 degree oven for about 10 minutes or until the pastry is set. Reduce the temperature to 350 degrees and continue to bake until the pastry browns and the fruit juices begin to bubble, about another 20-25 minutes. Yields: 1 tart, about 6 servings.

Blueberries are low in fat, high in vitamin C, B-complex, E and A. They are considered the fruit highest in antioxidants, as well as aiding in promoting a healthy immune and urinary tract system. Relatively low in calories, 80-100 calories per cup, blueberries are part of the heath family, which also includes: cranberry, azalea, rhododendron and mountain laurel. To find out more, check out these sites for this and more information: blueberrycouncil.org, womenfitness.net and webmd.com.

Stuffed Mushrooms

There are so many variations of this most humble and classic nibble, that I decided to present a simple version that can be adapted and adjusted in various ways to suit your needs and tastes.

Mushrooms are one of my most favorite of ingredients when cooking, but they are also wonderful as a "stand alone" dish, whether it be a vegetarian offering, appetizer or party fare. A perfect one bite (maybe two), stuffed mushrooms are an easy and appealing nosh to make.

This particular offering uses the stems, bread crumbs, herbs and cheese as a filling. Some discard the stems; I like using them, not only to add flavor, but also texture and moisture. The ingredients can be varied to include: sausage, egg, crab or shrimp. Cheeses can be added in place of or in addition to the Parmigiano cheese. Cheddar, Swiss and Gouda are good choices.

Mushrooms are a perfect little "carrier" for numerous savory ingredients. They are mild, yet sturdy, flavorful in their own right and come in an assortment of possibilities. I used traditional white mushrooms here, but a large portabello can be used for a main meal option or smaller baby bellas can be used instead of the white. Choose mushrooms that have the ability of holding a filling together, and depending upon the application, can be eaten (held) easily.

Stuffed Mushrooms

• 1 dozen Mushrooms, cleaned, stems removed (chopped)
• 1 1/4 cup Bread crumbs
• 2 tsp. Garlic, fresh, minced
• 2 tsp. Parsley, fresh, chopped
• 1/4 cup Olive oil, approximately
• 3 tbsp. Parmigiano cheese, grated or shredded
• Salt and pepper, to taste

Once mushrooms are cleaned, stems removed and chopped, set them into a baking dish. Combine all remaining ingredients, except olive oil in a bowl. Combine thoroughly. Drizzle the olive oil into the bread crumb mixture, just until moist and begins to adhere together. Fill mushrooms, garnish with a bit of grated or shredded Parmigiano cheese and drizzle a bit of olive oil over the tops. Place into a preheated 375 degree oven and bake until the mushrooms begin to soften and filling browns, about 35-40 minutes. Yields: 12 pieces.