How old is your paprika?

HALLIE EPHRON: Last week’s post on our rotating recipes had me looking in my supply closet to assess my staples. An aside: When my husband was a poor graduate student his go-to meal was “staple stew” which consisted mainly of canned tomatoes and beans with a little chopped meat (if he was flush) and a ton of chili powder.

 Here’s the cabinet where I keep my spices and flavorings and assorted staples.


Pulling at random from the shelf, I checked out some of the “BEST BY” dates:

• Cayenne pepper 5/2005
• Celery seed 5/2005
• Ground ginger 8/2012
• Marjoram 8/2007
• Baking powder 6/2007
• Paprika 4/2020

This explains why my from-scratch cakes rise so feebly.

At least they're all this century. Probably not so for the poppy seeds, mace, and ground sage which had no best-by dates (hadn't been invented yet?) but they were all priced $.59. I can only imagine when I bought them.

(Which brings us to another topic: WHY ARE SPICES AND HERBS SO DAMNED EXPENSIVE THESE DAYS??)

I can say for certain that spices and herbs with expired dates do not kill you. But how long before you pull the plug? This exercise resulted in my tossing dozens of items.

The good news is that these days, mostly I use fresh herbs—basil, mint, parsley, sage, oregano, thyme, tarragon, dill, scallions—many of them from my garden. And fresh ginger, always have some of that in the house. Fresh herbs make it abundantly clear when they've passed their best-by date.

So here’s the test. Go to your staples supply closet shelf and pick a few at random. Are you expired and what do you intend to do about it?

We really should do this every spring.

Our Jungle Red MINI Cookbook

DEBORAH CROMBIE: Last week, when we were discussing meal subscription services (Hello Fresh, Plated, Blue Apron, etc.,) several of us mentioned some of our favorite rotating recipes. (And we all said we want to move in with Hallie! She is the most fabulous cook!)

Some of our lovely readers suggested that we should publish a Jungle Red cookbook. That might be a bit beyond us, with our busy book schedules, but in lieu of that, today we're each going to give you one of our favorite standbys. Bon apetit!

Here's mine: I discovered this recipe a couple of years ago when I treated myself to a Le Creuset cast iron braiser. I was looking for new braising recipes and found THE BRAISER COOKBOOK by Wini Moranville on Kindle. The book only has 22 recipes, and all I've tried have been delicious. But this one is a real standout, because it is so easy and so good. It's become a regular selection on our table.

Salmon on Creamy Cabbage

(serves 4)

2 tablespoons butter (divided use)
1 tablespoon extra-virgin olive oil
1 (16-ounce) package coleslaw mix
1 - to 1-1/ 2 pound fresh salmon fillet, skinless, cut into 4 pieces
Salt and freshly ground black pepper 1 shallot, finely chopped (1/ 4 cup)
1/ 4 cup dry vermouth or white wine
1/ 4 cup white wine vinegar
1/ 4 cup whipping cream
Salt and pepper to taste
Snipped fresh chives

Heat 1 tablespoon of the butter and the olive oil in a 3-1/ 2-quart braiser over medium heat.
Add the coleslaw mix and cook, stirring occasionally, until slightly wilted but still crunchy, about 5 minutes.
Season salmon with salt and pepper.
Place salmon on top of cabbage mixture. Cover and cook for 8 to 10 minutes or until salmon flakes easily when tested with a fork, checking after 5 minutes of cooking time to make sure cabbage is not browning— lift and stir cabbage around the salmon if needed.

Meanwhile, heat the remaining 1 tablespoon butter in a small saucepan over medium heat. Add the shallot and saute until tender, stirring occasionally. Add vermouth and vinegar; simmer until reduced by half, about 5 minutes. Stir in cream. Simmer to desired thickness. Season with salt and pepper. Set aside and keep warm. 3. To serve, spoon cabbage mixture onto plates. Top with salmon fillet and spoon sauce over top. Garnish with chives.
(Leftovers are good if you are only cooking for two.)

HALLIE EPHRON: I've made this a few times it's a keeper. I usually have some frozen shrimp and often a zucchini on hand. The rest of the ingredients are staples. It's a twist on crab cakes.

Zucchini/shrimpcakes with dipping sauce

 
1 large zucchini
1 egg (might need 2)
Flour (a handful)
Cornstarch (a half handful)
5 or 6 large deveined peeled shrimp, cooked (I boil them for 3 minutes) and chopped into 1/4- to 1/2-inch pieces
Vegetable oil
Salt

Cook and chop the shrimp
Grate the zucchini (large holes on the grater)
Place shredded zucchini in a colander and salt liberally, toss to distribute the salt, and let it stand 10 to 15 minutes
Rinse the zucchini (to get rid of salt) while it’s still in the colander and press out excess water
Dump the zucchini into a clean dish towel and wring out as best you can
Scrape the shredded zucchini into a bowl and mix with the chopped shrimp, egg, flour, cornstarch (add a second egg if it isn’t holding together)
Salt and pepper to taste

Heat the oil in over medium (NOT HIGH) heat in a frying pan
Drop heaping tablespoons of zucchini mixture into skillet and flatten
Cook, turning until golden and crispy on each side
Drain on a paper-towel lined cookie sheet
While you make the next batch let the sheet sit in a warm oven

Serve with soy dipping sauce, approximately equal parts:
Soy sauce
Rice vinegar
Water
… mixed with about 1 tsp sugar
ADJUST proportions to taste
 

DEBS: Yum!!!! And I have a great go-to salmon cake recipe which I will share another time.

INGRID THOFT:  This is a go-to in our family, and I’m tempted to be embarrassed by its simplicity, except it’s a Mark Bittman recipe from the New York Times.  According to Bittman, the roots of this recipe can be found with Chinese immigrants who live in India, which makes me feel quite worldly as I grab the ketchup from the fridge.  Most importantly, it’s delicious, easy to make, and I always have the ingredients on hand.  FYI – I don’t like spicy so I leave out the cayenne pepper, and it’s still great.

STIR-FRIED CHICKEN WITH KETCHUP
Time: 20 minutes
1 1/2 pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
1/2 cup flour, more as needed
4 tablespoons neutral oil, like corn or canola
Salt and pepper
2 tablespoons slivered garlic
1/4 teaspoon cayenne pepper, or to taste
1 cup ketchup

1. Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.

2. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.

3. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Yield: 4 servings.

LUCY BURDETTE: I love this recipe, set on a bed of salad greens with any kind of steamed veggies on the side. And a biscuit maybe...it's the perfect way to use leftover chicken. And it's lower in sodium because the curry makes the flavor pop so you really don't need salt!

CURRIED CHICKEN SALAD WITH GRAPES AND PECANS

One half roasted chicken, skinned, boned
One bunch red grapes, washed and halved
3 Sprigs of dill, washed and chopped
1/2 cup toasted pecans
1/2 to 1 cup mayonnaise, to taste
1 tsp curry powder
2-3 ribs celery, washed and chopped

I use leftovers from my own roast chicken, but if that's not on hand, use purchased roast chicken from the supermarket. Debone the chicken, strip off skin and any chewy bits, break into bite-sized pieces and add to a large bowl. Wash and chop 2-3 sticks of celery. Wash the red grapes, halve them and add to the bowl. Wash dill and snip into the bowl. Toast 1/2 cup pecan pieces and add them.

Mix the mayonnaise with the curry powder and adjust seasoning. Fold this into the chicken mixture. Refrigerate until ready to serve.

HANK PHILLIPPI RYAN:  These all sound so great! Here's my pasta on a deadline--I always make this on nights when I get home late and still want to come up with a delicious dinner that's quick and easy.  The recipe has just a few ingredients--the key is a little parallel processing to make sure all the elements are ready at the same time.  It's one of those recipes where you think you know what it's going to taste like--but it doesn't! The total of the hot peppers and the garlic and the cheese is more than the sum of the parts!

HANK'S PASTA ON A DEADLINE
 
Ingredients
 (serves 2 to 3)

A box of your favorite pasta (Penne works well, so does farfalle. Small pasta works better than spaghetti or linguini)
Water for cooking pasta

One tablespoon chopped garlic
1/4 cup or a little more olive oil
1/4 teaspoon red pepper flakes

1/4 cup or more bread crumbs

1 bunch broccoli rabe, chopped smallish

Grated Parmesan cheese  (the best quality you can find)

Salt and pepper to taste

Instructions

1. Put uncooked pasta in big pot of boiling water

2. Put olive oil, garlic, and red pepper flakes in a small bowl, and put in the microwave.  (I know you'll wonder if you really need the red pepper flakes--you do!)

3.  When pasta is two minutes from done,  gently cook oil mixture in microwave for one and a half minutes on reheat.

4. At essentially the same time, add the chopped broccoli rabe to the cooking pasta.

5.  Take the oil mixture out of the microwave, and mix in the bread crumbs to make a paste.  The consistency should be more oily than stiff, so add bread crumbs gradually. 

6. When the pasta is done, the broccoli will be done.  Drain the pasta/broccoli and return to hot pan.

7.  Quickly add the oil and breadcrumb mixture and stir to combine.

8. Serve instantly with grated cheese and salt and pepper. (You don't want this to get cold!)

**I've used regular broccoli, and also chopped spinach instead of broccoli rabe--and it still works perfectly. The peppery flavor of the rabe is a nice addition, though. Sometimes I add hot grilled corn kernels at the same time as the oil mixture.

**You can also heat the oil mixture in a sauce pan--the key is, you're just heating the oil to infuse the flavors, not cooking it.

Add a nice side salad and a glass of wine, and you are good to go!

JENN McKINLAY:

JENN McKINLAY'S Last Minute Breakfast, Lunch, or Dinner:  Bacon-Ricotta Frittata

Ingredients:

1 package cooked and crumbled bacon
1 bunch diced green onions
8 cups diced kale and/or spinach
12 large eggs
½ teaspoon kosher salt
1 cup fresh, fine grated parmesan cheese (divided into ¾ and ¼ cups)
15 ounces whole milk ricotta cheese

Directions:  Preheat oven to 350 degrees.  Cook bacon in skillet until crisp. Transfer bacon to a separate plate. Set aside the bacon drippings by pouring them into a bowl. Return 2 tablespoons of the drippings to the pan and fry the green onions for about four minutes over medium heat.  Add half of the diced up greens and toss for a minute until they begin to wilt. Add the remaining greens and sauté for about ten minutes until they are wilted. Transfer to a plate. Rinse and dry skillet. Beat eggs in a large bowl. Whisk in ¾ cup Parmesan cheese, then greens and half of the bacon. Stir in the ricotta but not too much, leave some clumps. Heat one tablespoon of the bacon drippings in the skillet over medium heat.  Pour in egg mixture, making sure the greens and bacon are spread evenly. Sprinkle remaining bacon and ¼ cup Parmesan over the eggs. Cook for ten minutes until the edges are set and then transfer to the oven to bake for twenty minutes. Once the frittata is set, remove it from the oven and loosen it around the edges and carefully transfer it to a platter. Let cool for 30 minutes. Apparently, frittatas are supposed to be just a bit warmer than room temperature. Slice into wedges and enjoy with a nice loaf of bread and a fruit salad.

DEBS:  I'm set now for a couple of weeks! I've bought the shrimp and zucchini for Hallie's recipe. I have chicken fries in the freezer that will be perfect for Ingrid's chicken thighs. Next time I roast a chicken or cave for the supermarket rotisserie, it's Lucy's chicken salad. Hank's pasta with broccoli rabe can fill our Thursday night vegetarian pasta slot.  And I'm drooling over Jenn's frittata
and trying to figure out how to make it for two people instead of four (two of which are Jenn's hungry teenage hooligans...) Make the whole thing and have lots of lunch leftovers, I think.

What about you, READERS? Share your infallible get-through-the-week favorites!

Who's Handy?

DEBORAH CROMBIE: I solemnly swear I am married to guy who can fix anything. Here's the latest.

Our old, rickety gas grill died in the last few weeks. So, facing a summer without cooking out, we did the research, made a decision, and ordered a new grill shipped from Home Depot. The UPS guy delivered the huge, heavy box about 6:30 on Thursday, and by 9 that night, Rick had the whole thing assembled, without even too much swearing. And, then, as he rolled it from the living room towards the back door, he said, "You do realize this grill is NG (natural gas), not LP (liquid propane?)

The new grill, ready to be rolled outside!

"What?" I said. "But I ordered LP. I'm sure I did." 

Either way, the thing was put together--no way it was going back!

We have natural gas, and the meter is only a few feet from the grill, so what was the problem?

"We'll have to get a plumber," he says. "To put in the gas. It's a professional job."

You have to understand, this was a big deal--we don't get plumbers at our house. To my hubby, plumbing is an irresistible challenge. Dishwashers, washing machines, broken pipes and toilets, he's installed or fixed them all.

And by the next morning, he'd decided he'd plumb in the grill himself. After lots of YouTube videos (how did we ever manage without YouTube?) and trips to the hardware store, by dinner time Friday, voila. 

Gas for the grill, plumbed and ready.

Here's the before-and-after.

Isn't that smashing? Am I impressed? You better believe it!! Surprised? Not really, because I've seldom seen him fail at a mechanical project.

But I am curious about what makes people "handy." I don't think it's gender. The running joke in my house when I was growing up was that my dad couldn't change a light bulb, and he was a very smart guy. He just didn't have the handy gene. Nor do I! (Understatement of the century...) But my brother was building his own TVs and stereos by the time he was sixteen.

I'm not sure I have any female friends who tackle major plumbing and wiring jobs, but I know plenty of women who love their tools and take on things I would never dream of.

Is this learning? Environment? Basic individual wiring?

What do you think, REDS and readers? And how handy are you?

P.S. Grilling is such a guy thing, right? I do all the grilling in our house:-)

P.S.S. Bibliophile and Susan, you're the winners of Francine Mathew's Merry Folger books!! Send me your addresses at deb at deborahcrombie dot com and Francine will get them off to you!