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Texas Clam Chowder – The Best 1024 727 Mari Bickmore

Texas Clam Chowder – The Best

Well this beginning has nothing to do with Clam Chowder, Texas or otherwise (that comes later).  In the middle of the night, many times, I have thought about topics I wanted to write about and none of those times did I follow through; they’re now like the misty stuff of dreams.  Here’s one I remember though…A couple of weeks after the inauguration I had a great conversation with a friend on the wrong side (oops).  We disagreed on many things, agreed on some, and did so amicably.  One of her big problems was the theory that Trump had some connection with Russia, still unsure as to what.  I don’t buy into any of that, nor do I think Trump has a man crush on Putin.  Anyway, as it turns out everyone and their dog has had a meeting with the Russians…on both sides of the fence…except, it seems, Sarah Jessica Parker, if you follow that sort of thing.  I recall a statement by Obama before the last election when he thought the mic was off that goes like this:  “After My Election I Have More Flexibility.”  Did you see the MSM go after that?  None of them seemed to have a problem with that…but now it’s like they’ve all went CRAZIER.   Also, how can they say the Russians interfered with the election exactly?  Even if they did hack the DNC and reveal things that they had done…then the DNC did those things.  Somehow the real “criminals” are  made to be okay just because their crimes were revealed by the Russians (if that is even true).   I know, we’re living in the Twilight Zone.

And now we see the true (tolerant HAHAHAHA) Alt-Left…breaking private property, impeding regular people’s road right-of-way, beating people up, acting like idiots, and trying to stop the free speech of others with differing ideas…the list goes on and on.  I’m glad we didn’t act that way when the travesty that is Obama was elected.  Sure, I complained, and hopefully so did millions of other people, but that was mostly words on a screen and not looting and assault.

Finally, I’m moving on.   I’m still looking at those resolutions and my work on them is a bit stifled, so I went to the gym yesterday for the first time this year.  And today I was shamed again, so I went on a 2.5-mile walk.  Who knows, maybe it’s a trend!  However, I have been playing tennis a few times a week.  Does that count?  First time playing on a mixed doubles team and it’s fun!  I was always intimidated about playing with guys so I always turned down the invites to play on those teams.  We are in second place.  Bummer.  Maybe that will change.  In any event, I had to make food to take to a match the other day and remembered how yummy my recipe for TEXAS Clam Chowder was, so I made it.   Instant hit!  I’ve been perfecting this one for many years.

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Mari’s Texas Clam Chowder
TEXAS CLAM CHOWDER — ONE OF MY PERSONAL FAVS
1/2 pound smoked peppered bacon, chopped into small pieces (I chop it small before I fry it, but you could just fry it and crumble later; it’s just easier to put it all in the pot to fry chopped small)
3  jars or cans baby clams and/or minced clams (I actually buy fresh clams if I can find them but that is unusual)
1 cup water
1 Tbsp cornstarch
4-6 medium red potatoes (peeled or unpeeled), diced
6 medium carrots peeled and diced
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1 tsp Tony Cachere’s Creole Seasoning (you can try jalapeno pepper too)
3 celery ribs, finely chopped
6-8 ounces large fresh mushrooms, sliced
1/2 red onion, minced
Whipping/heavy cream about 1-3 cups depending on the consistency you want, I’m usually at about 2 cups.
In a large pot, fry chopped bacon until crispy browned; remove and drain on paper towels.  Drain off all but about a 1-2 Tbsp of the rendered fat.  Mix the cornstarch with a little water and mix until smooth.  Add clams w/juice and water to the pot along with the cornstarch mixture.  Add chopped potatoes and carrots, white pepper, parsley and seasoning to taste (I usually use about what is listed above).  Add chopped celery and mushrooms, then onion.  Crunch bacon into small pieces and add back to pot.  Bring to a boil, reduce heat and cook until carrots are done.  Add enough cream to achieve desired consistency.  I serve with oyster crackers.
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What Are Excuses For? (and Fish Cakes) 1024 768 Mari Bickmore

What Are Excuses For? (and Fish Cakes)

I tell you what excuses are for…to make up reasons why you haven’t done something you need to do.   Well, it’s not that I need to write this, but I do like to do it.  You wouldn’t think so considering the paucity of posts I have written, now would you.  I have to make a confession though.  Something I don’t really like to talk about, yet here I am laying it out to the world…or actually the five people who might actually read this post.  I had been a little down, i.e. melancholy; depressed if you will.  Maybe I was just teary for awhlle.  Call it what you will.  Not a debilitating thing, but not fun either.  From early 2016 until sometime in April I would just cry too easily.  It’s like tears were just parked behind my eyes waiting to come out.  Do you ever feel that way.  I don’t think it’s fun for people you live with either.  If someone said something the least bit off-putting to me, I cried, and then I would start thinking about things I couldn’t control in my life, and that would make the crying last longer.  I have moved so many times now that I have all but forgotten how to make friends, and that would be my biggest trigger.  Somehow I came out of that…thank you God.  I don’t want to make light of depression by saying I came out of it just like that.  I have had this, whatever this is, on and off for many years and it is usually situationally-based in nature.  Stuff happens, right?  Sometimes I just don’t deal well with it.  Anyway, now I’m still trying to remember how to make friends, even though I’m not sure I have the energy for it.  I have concluded that it takes a lot to make new friends at my age.  I feel like everyone in a new place already has a life and friends and is quite busy and that they don’t need someone new in their lives…so I don’t barge in to upset their applecart, so to speak.  In any event, right now my son’s girlfriend from Norway is staying with us and I really like her…maybe she’ll be my friend.  Kind of sounds like I’m in junior high..right?  “Will you be my friend?”

Good new is that I’m able to play tennis again, the sun is shining everyday, the flowers are blooming, and life is good.   My husband is a love and takes good care of me.  I would promise that I won’t write anything morose for quite some time, but I might not be able to keep that promise.  Just depends what life brings my way.  There are lots of things happening in the world that I have a strong opinion on right now:  CRAZY election year here – a lying, corrupt, self-serving witch and a real estate mogul who can’t keep his mouth shut to save his campaign…or is that what he wants us to think?  More CRAAZZY Muslim murderers, Brexit, men using the little girls room, “Human sacrifice, dogs and cats living together… mass hysteria!”…and the beat goes on.  Ready to put my two cents out there.

In the spirit of Norway (see above), I decided to make something with fish and that turned out to be a very good thing.  I promise you will love these fish cakes.  If you love crab cakes, you will definitely love these.  They are more Cajun than Norwegian, but those guys need to get some spice in their life, I mean spice in their food.

Cajun-Spiced Fish Cakes

Ingredients

2 pounds Alaskan halibut fillets, poached and flaked (about 4 cups loosely packed) I think you coud use most types of mild, white fish or even salmon AND you could sear it  also (I poached mine the day before, and it was actually leftovers and refrigerated overnight – it made it easy to handle)

Option: 2/3 cup of chopped shrimp or langostino

2/3 cup unseasoned fine bread crumbs

4 tsp BonTon Seafood Spice by Jazz  

1-1/2 tsp dried chives or 1/3 cup chopped chives

1 tbsp chopped cilantro

1/2 tsp salt

1  cup Mayonnaise

1 large egg, beaten (or 2 small/medium)

4 tablespoons unsalted butter (or more if needed)

1 tbsp olive oil

Mache lettuce or mixed greens.

Directions

In a large bowl, combine the halibut, optional shrimp/langostino, bread crumbs, BonTon spice, salt, cayenne, chives, cilantro, mayonnaise, and egg.  Mix all together gently until crumbs are incorporated.  IMG_5690

Shape into about 3-inch patties about 3/4 inch thick.   Makes 9-10 patties. Refrigerate for 20 minutes.

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In a large skillet, melt the butter and olive oil over medium-low heat . Add the cakes and cook until golden, 3-5 minutes per side.  Place two cakes on top of lettuce and a dollop of tartar sauce and serve.  I promise you these are really yummy and pretty darn simple too!

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I had some jalapeno and horseradish tartar sauce that I didn’t love, so I used about half a cup of that and added about 2/3 cup mayo, a minced sweet pickle, a little lemon juice, a tsp or so of chopped cilantro, and a 1/4 tsp of salt.  Perfect for the fish cakes.  Your favorite tartar sauce should work just fine too, or a garlic aioli.

Well, that ought to be enough until next time!  I already need a vacation…where should we go?

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I’m Just a Strawberry Fool 1024 798 Mari Bickmore

I’m Just a Strawberry Fool

In case you haven’t looked your calendar, Valentine’s Day is coming up.  I will be out of town for the holiday, so I am going to focus on lovely things to cook for Valentine’s Day until I leave.  strawberry fool 2That means I get to eat those lovely things until then also!  Please don’t read my New Year’s Resolutions.  Hey, I’ve been doing pretty good.  I will just use good portion control…or at least I will try.

On a positive note, I am feeling much better!  Still watching the Australian Open, but not just lazing on the couch.  Nadal is winning, so is Sharapova.  Federer is out.  Not that you’re interested.

I am stressed out though.  I have to do a presentation on Career Day at a middle school this coming Tuesday for Interior Design.  I really do  not like doing those types of things, and for the life of me can’t remember why I agreed to do this.  Four sessions, 25 minutes each.  Any volunteers?

Back to VD treats!  What’s not to like when it has strawberries and cream?  Especially when it’s so QUICK AND EASY!  Don’t even have to bake it.  Please don’t leave off the crushed ladyfingers, they add that crunchy texture that plays off the cream.  I think it would be lovely served in stems, like a martini glass.  I had children to serve, so it didn’t seem like a smart thing to do at the time.  Truly, this is delish and yummy, and so easy to boot.

Strawberry Fool

Ingredients

  • 2 cups chopped, hulled fresh strawberries (about 8 oz.) plus 6 whole berries for garnish
  • 1 tablespoon sugar
  • 2 cups chilled heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup  Strawberry preserves
  •  3 crisp ladyfingers (savoiardi, crushed

Preparation

1.  Place chopped strawberries in a small bowl. Sprinkle sugar over and let sit, stirring occasionally, until juices are released and sugar is dissolved.

2.  Beat cream and vanilla in a large bowl until soft peaks form.

3.  Add  preserves; fold to blend.

4.  Add berries with juices; fold almost to blend.

5.  Divide among bowls. Sprinkle crushed ladyfingers over.strawberry fool 3

Garnish with whole berries or save a few larger chopped ones out for garnish.

Inspiration for this came from a recipe from Bon Appetit that I had saved for some time and just decided to play with.

HERBED PORK TENDERLOIN 1024 768 Mari Bickmore

HERBED PORK TENDERLOIN

I have to own up to the fact that I have become a full-fledged couch potato and am still using this cold as an excuse.  I’m still watching the Australian Open and wonder if my cold will end miraculously when it is over.  Maybe my foot will be miraculously healed at the same time.  Now that would be
herb pork 8fabulous.  Then I could play tennis instead of watch it.  More fabulous still, indeed.

While I am laying here watching TV, I am also surfing.  I always say that somewhere on the earth there is an atrocity being committed by Islam every single day, so I thought I would actually look that up.  There is absolutely a site that posts these happenings by the “religion of peace” and I was pretty much correct.  Every single day.  Sometimes more than once a day it seems.  Was I surprised?  Not at all. It is funny that our current administration won’t even call them terrorists? That politically correct nonsense is certainly evocative of Russia and China many years ago, when many people were killed for speaking their minds.  Hmmmmm….

So, in honor of Islam, I am giving you what is possibly my favorite pork recipe that will make everyone think you are chef of the day!  A winner for certain, and so easy you won’t believe how good it turns out!  It so great with or without the sauce, but I’m a sucker for a cream sauce.

INGREDIENTS

  • Two pork tenderloins
  • Herbes de Provence
  • Kosher salt
  • Pepper
  • Olive oil

Sauce:

  • 1/3 cup White wine
  • 1-1/2 Tbsp Balsamic vinegar
  • 3/4 cup Heavy cream

PREPARATION

1.  Preheat oven to 375 degrees

2.  Rinse tenderloins with water and pat dry with a paper towel.

3.  Roll in Herbes de Provence pressing to get coated well and then sprinkle fairly liberally with salt.  Then sprinkle with pepper.

4.  In a skillet over medium-high heat sear the tenderloins on all sides in olive oil.

5.  Place tenderloins in a roasting pan coated with olive oil and roast for 35 minutes.

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Sauce:

1.  Using the skillet that you seared the tenderloins in, heat the skillet over medium heat

2.  Pour white wine and balsamic vinegar into the hot skillet and reduce until only about 1 Tbsp remaining.

3.  Lower heat and stir in the cream, stirring until it thickens slightly.

When the tenderloin is done, let it rest for about 8-10 minutes.  Slice into 1/2-inch slices and serve, drizzling some of the cream over the medallions.herb pork 5

See how simple….and so delicious!

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Quick and Tasty Cannellini Bean & Sausage Soup 1024 768 Mari Bickmore

Quick and Tasty Cannellini Bean & Sausage Soup

bean sausage stew 7I am still under the weather, still relying on DayQuil to pull me through and get some things done.  I am getting a lot of couch time, and the Australian Open is still keeping me company.  I am thankful for my freedoms today, just the freedom of watching tennis on TV without some Islamic maniac executing me for watching it, like those poor teen-aged boys who were executed by ISIS for watching a soccer game.  I think we should give Africa to the Muslims and never let them set foot on another continent.  Send them all there.  Okay, I’ve ranted.

How does one segue from that to soup?  Okay, there is no segue so I’ll just move right along.   What can I say? This is a great, hearty, aromatic soup…real comfort food.  The hubby loved it, it’s simple to make and, except for the sausage, it’s pretty darn healthy.

ingredients

  • 3 Tbsp olive oil, divided
  • 1-1/3 pounds Italian sausage links
  • 1 large onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tsp thyme (fresh or dried)
  • Three 15-ounce cans cannellini beans, rinsed
  • 3-1/2 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 5 ounces baby spinach (about 10 cups)

preparation

1.  Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Remove sausage and set aside.bean sausage soup 2

2.  Heat remaining 2 Tbsp olive oil in a stockpot over medium heat . Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes.

3.  Add beans and broth, crushing a some beans with the back of a spoon to thicken sauce.  Cook until slightly thickened, 8-10 minutes.  I like it thicker so I mash a decent amount of beans.

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4.  Season with salt and pepper.  I used a fairly spicy sausage so I didn’t use the pepper.

5.  Add spinach and cook until just wilted, about 2 minutes.

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6.  Slice sausage and stir into stew; add water or broth to thin, if desired.

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See how easy!

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RESOLUTIONS and GREEN ZEN SOUP 1024 768 Mari Bickmore

RESOLUTIONS and GREEN ZEN SOUP

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I just returned home from Christmas holiday in Southern California where it was in the 70s and sunny. Lucky when I got home it was sunny….and 23 degrees! Yuch! I just had to say that.

I have been thinking about New Year’s resolutions (better late than never). I typically don’t make any firm resolutions anymore, and that hasn’t exactly changed. However, as the years have begun to race by and I ponder the fact that I don’t feel like I am fulfilling every moment with positives, I figured I’d at least have an outline of resolutions, of a sort. I don’t want to write down things that I cannot accomplish and just feel bad about it, so I’m keeping it fairly simple, so here are my thoughts:
1. Try not to waste so much time; i.e. watching too much TV, spending too much time looking at random things on the internet.
2. Focus on learning, expanding my base of knowledge, self-improvement; i.e. really learning a second language, scripture study and spirituality, take new design classes, or find an entirely new business to try.
3. Make a bucket list and start marking them off; even things that seem unrealistic. Go big or go home, know what I mean?!?! Someone told me that dividing it into categories, such as weekend-type items, week-long items, month-long items, etc. might make the list easier to use.
4. Try to have a healthier lifestyle; i.e. eating, exercise, work hard with physical therapy to get my gimpy foot healed enough to jump back into tennis.
5. Work at relationships; expand my circle of friends, let my family know how much I love them all the time. As an aside to this, I want to perform some type of service for random people as often as possible…I am not great at thinking about this, so it will be a definite process for me. I know “pay it forward” is an old cliche now, but that probably sums it up.

Okay, it does seem like more than an outline and somewhat less than simple. It is doubtful that I will be marking any of these off as complete as they are more of a process, but I hope when the year comes rushing to a close I will look back and see changes and improvement in my lifestyle (and I won’t see 10 more pounds but 10 less). Maybe I will have learned a thing or two and have seen some interesting places and feel like I have and will continue to make a difference in this world, however small it may be.

In the vein of the healthy aspect of my list, this soup is amazingly good for you food! After all the holiday food and eating out I have done since Thanksgiving, I should eat this everyday for weeks to lose those holiday pounds. But we all know that I might post a recipe for donuts next week or a new cream sauce. This is kind of a template recipe, as you can play with your favorite green veggies and make it your own. I don’t think I have made it exactly the same twice, but this is my favorite.

Green Zen Soup

Ingredients
3 Tbsp extra virgin olive oil
2 large yellow or Vidalia onions
2-3 cloves garlic, chopped
1-1/2 tsp salt divided
½ cup arborio or long-grain white rice
1 lb greens (kale, green/Swiss chard, or mustard greens – or a blend; my favorite is half kale and half Swiss chard)
12 cups spinach (about 12 oz)
2 cups chopped broccoli florets
4 cups vegetable or chicken broth
½ tsp cayenne pepper
1-1/2 Tbsp lemon juice

1. On high heat, heat oil in large skillet. Add onions and ½ tsp salt.
2. Stir until onions begin to brown; about 5 minutes.
3. Add 2 tsp water, reduce heat to low and cover. Stir frequently and cook until onions are caramelized; about 25 minutes. In the last 5 minutes of cooking, add the chopped garlic.

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4. In the meantime, combine 4 cups of water, the ½ cup rice, and a generous teaspoon of salt in a soup pot or dutch oven and bring to a boil.
5. Reduce heat to simmer and cook, covered, for 15 minutes.
6. Trim any tough stems or ribs from the greens and chop. Even kale that is already chopped in the package may have tough stems and ribs.
7. When the rice mixture has cooked for 15 minutes, stir in the broccoli and cook on low for 5 minutes, then add the greens and simmer for 10 minutes.
8. When onions are caramelized, stir in 1/4 cup of the broth and add to the greens mixture, along with the spinach, remaining broth and cayenne.
9. Return to a simmer, and cook until the spinach is tender; aobut 5 minutes.

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10. In batches, puree the soup in a blender, then add the lemon juice when all the soup is combined together in a large bowl or pot. Garnish with olive oil and/or feta cheese (optional).

Eat that everyday for a week and call me.

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