Simple Tomato Salad

The leftovers demonstrate what epople choose so lets take a look at testing a dish and how to come to a consensus. To me this means listen carefully to the consumers (those you are serving) and look at the bowl following the meal to see what is left over. These two simple measuremenbts are key in recipe development. They have been a great guide for decades. It just works!

I am always reminded of a time we wer on the way to a pot luck at our son’s school. Everyone brought fancy salads, some of which were hard to recognize what was in them. Over initial protests from my honey, I  was allowed to bring a large bowl of mashed potatoes. Next to all the fancy dishes at the party, it may have seemed a bit plain. The truth was revealed at the end of the dinner party bya simple comparison of a bowl that is completely empty next to some that have barely been touched. It was easy to see that this was the most popular dish of all. That Mashed potato bowl scraped clean, and I mean really clean.

Now I love to use this measuring method when I make a new dish Such is the case with this Simple Tomato Salad. The bowl returns empty, and the guests are oh so pleased. I think  you will be too. Enjoy!

Tomato Salad by Charley Carlin

Simple and Popular Tomato Salad

Ingredients

A Pile of cherry or grape tomatoes, halved or quartered
A couple clove garlic, finely minced
A splash of olive oil
A splash of seasoned rice vinegar
A small pile of minced cilantro
A dash of salt
Possibly a pinch of pepper
Oh Yes, I liked to add a couple minced scallions too!

Mix it all and chill and serve!
Make it in the Morning and you have one dish for dinner completed!
Way to easy.

Charley Carlin - Blogger!

Charley Carlin

About The Chef

Charley Carlin loves to scan recipes on the internet and put them in the blender of his mind to create combinations that come from the ingredients he typically has in his kitchen. Flavor and colorful presentation are paro pf the joy of cooling.

Charley Favorite Chili Verde

We love Mexican Food. We Love It! If we don’t have Mexican food for a couple of days, the cravings start. So we take recipes and modify them to match our cooking style, our available ingredients and of course our taste. Seems simple enough. And when easy recipes hit the jackpot, I am ready to use them again and again and share them with friends as we carry on about our recipes.

So, after several attempts at Chili Verde, Anet, Judith and I agreed that this is our favorite Chili Verde recipe. It is suited our taste buds very well. The biggest problem is that we want to eat more, even when we are full.

One Brown Onion – Minced and two or three three fresh jalapenos seeded, minced and sauteed

a pound or so of pork (loins, chops or whatever) cut into cubes (your choice of size  – say half inch cubes) and browned in a bit of oil.

put it all into a crock pot with a couple cups of Herdez Green Chili Verde Salsa – enough salsa to cover the ingredients 

Mix gently and Let it cook on medium for a couple hours (or more) and serve over rice (or just bet a big bowl of it!).

Easy, Tasty, Satisfying, Smells terrific, and We are happy. Herdez - Fabulous - Charley Carlin

I have found that I like to add potatoes as well (or instead of) with the pork. I chunk the potatoes and boil them till fully cooked, rinse and add them to the mix – and extra sauce if needed Keep everything covered and the masterpiece is on the way..

Do the same with carrots as well. works great, tastes great and We Love It!

Charley’s Fajita Spice Mix

We consulted the internet and found several recipes, examining the feel, flavor, and core tastes of the fajita spice mix! To get the taste that other chefs like and modify it to match our tastes and our pantry is always the challenge, but I find it really easy!  A little more of this, a little less of that, oh my we have noe of this, or something like that and you will be file. Some leave out the garlic, some leave out the cayenne, everyone has their fears, loves, and exclusions. I encourage you to develop your own version, we have fun, and you just might too!  

So here it comes, our version:

Ingredients

1 Tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons garlic powder (optional)
1 teaspoon onion powder
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon kosher salt to taste
1/4 teaspoon cayenne pepper

No Disclaimers, Only good tastes, every different version is like going to a different restaurant.

 

Curried Butternut Squash and Apple Soup

Try this soup once and you will always remember it! Having achieved rave reviews around the table Butternut Squash Soup is a winner!

Ingredients:

butter 1 Cube new line chopped onions three cups
chopped carrots four each
chopped celery three stalks
butternut squash cubes 8 cups
garlic cloves minced 3
chicken stock 8 cups
oregano 1 teaspoon
Granny Smith apples peeled cored diced three each
curry powder 1 tbsp
Dill 1/2 teaspoon salt
1 teaspoon creme fresh (garnish)

Method:
saute onions, carrots, celery, and garlic in butter until onion is transparent
add cubed squash apples and chicken broth
add all seasonings similar until squash and carrots are soft about 40 minutes
use an emersion blender or regular blender to cream soup mix until smooth
adjust seasoning with salt (if needed)
For service, garnish with Creme Fresh and fresh dill

Will pair nicely with a good chardonnay.
Serves 16 (1-cup servings)

Thanks to Cheryl Keast for this wonderful recipe. Everyone ate three bowls and all were too full for the main course! Wow! Thanks!

Brocolli Salad

Broccoli Salad by Charley Carlin
Broccoli Salad – Yummie!

This dish is a constant favorite at our house.  Again and again the platter returns empty. So lets get to It! This one you can make in the morning and chill for dinner. It’s quick (after you get the water boiling) and fun!
Get a couple pounds of broccoli with stems is good. trim the small leaves from the stems and a bit of the end of the stem. Cut the Broccoli so the individual flowerettes have a long piece of stem with them. I just rotate the broccoli and trim off the piece that gives me a full little head of broccoli with a chunk of stem.
Blanch the broccoli in boiling water for 5 minutes – Drain the broccoli and put cold water on the broccoli to stop the cooking process.

Charley Carlin Cooks Broccoli Salad
Broccoli Salad Setup
  • 1.5 tablespoons peanut oil
  • 1 table spoon sesame seed oil
  • mince 4 cloves of garlic
  • 2 tablespoons of soy
  • mince 3-4 scallions

Mix it all together and add a couple tablespoons of sesame seeds into the mix. Stir gently then pour this mixture on the broccoli and roll the whole mess around until the broccoli is coated with the sauce.arrange the pieces on a platter and put it in the refrigerator for an least an hour or more. Enjoy Thanks go to Ken Hom and his book Chinese Cookery – He is a starting point for many of my Chinese / California-ized Recipes or use this link to get to Ken on You Tube for a bunch or recipes!!


Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

Hoisin Salad

This very simple recipe has turned into one of Anet’s favorites. She raves about this one Hoision Salad Ready for The Tableand it is so easy to crank out! Lets go! So… Matchstick 3 medium carrots, and an equal size pile of Daichon (a Chinese radish) in small cubes 3/16 or matchstick, and ditto for a pile of celery cubed and / or zuchini – Just make the ratios equal in quantity and size. Then sometimes I will add a half a minced red bell pepper and a small pile of minced purple onion for color and a bit more flavor. Now gently mix all the vegetables and the add the sauce to the top and gently but completely mix in the sauce. Now the sauce / dressing

2 Tablespoons rice wine vinegarHoisin Salad Parts
2 heaping Tablespoons of hoisin sauce
1 teaspoon of sesame oil
1 teaspoon of hot chili oil.
Mix the sauce and the vegetables gently and completely then chill.
Make this up early in the day and the vegetables soak up the flavor! Gently Stir Again before serving
It really is that simple.
As Always, Charley


Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

Irish Soda Bread by Judith Hathaway

IRISH SODA BREAD by Judith Hathaway

Anet’s sister has her version and comments. There is also Ant’s Version. You choose and have fun – or try both!

Preheat oven to 375 degrees.  Grease two 9” round cake pans.

  •  4-41/2 cups all purpose flour
  • 1 tsp Salt
  • 1 tsp soda
  • 3 tsp baking powder
  • 3/4 Cup sugar
  • 3/4 Cup butter
  • 1 egg
  • 1 3/4 Cup buttermilk
  • 2 Cups raisins or currants

 In a large bowl mix together flour, salt, soda, baking powder, and sugar until thoroughly blended

 Cut in cold butter.  I gliterally take my hands and just break it into the dry ingredients by crumbling it through my fingers until fully mixed into the flour mix. (Do not melt the butter)

 Add raisins and toss until coated with flour/butter mix.

Beat the eggs slightly and add them to buttermilk

Stir the buttermilk/egg mixture into the dry mixture until blended.

Turn the mixture out onto floured board

Knead until smooth (2-3 minutes)

Divide the dough into 2.  Shape each half into a smooth round loaf.

Place in the greased cake pans.  Press down until dough fills the pan.

My sister makes this recipe and uses a glass lasagna pan.  She greases it and places both loaves in one pan.

Use a sharp knife to mark tops of each with an X

Bake at 375 degrees for 35-40 minutes

Summer Bean Salad

The Summer Bean Salad is very simple, easy to create, and tastes so nice. It has been a favorite for many of our guests and for me it is a good lunch now and then.
Just Chop, gently mix and chill! The number and types of beans can be varied to suit your tastes or what is in the pantry. I love to mix for color and presentation, although I do have my favorites types. The recipe really is this easy.

Ingredients

1 – can – 15 1/2 ozs black beans (rinsed and drained)
1 – can – 16 ozs butter beans beans (rinsed and drained)
1 – can – 16 ozs pinto beans (rinsed and drained)
(red kidney beans would also work well and they add color)
2 jalapenos seeded and minced
1/2 red bell pepper (minced)
1/2 red onion (minced)
2 stalk celery (finely chopped)
1/2 a bunch of cilantro leaves (finely chopped)
1/4 cup rice vinegar
1/3 cup olive oil
3 tablespoons sugar
1/4 tsp garlic powder
1/2 tsp cumin


Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

Cinnamon Rice or Plain Rice Too!

Oddly it comes up that people eat rice at my house and then ask for the recipe.

I wondered about this one, however, I want to be of service with my cooking and recipes so I am sharing them all. Of course many things are off the cuff, so be patient, make your requests and I will be blogging the best I can. As always thank you for your interest.

Charley Carlin Cooks and People Love It - Cinnamon Rice

World’s Longest Grain Rice

Now for the Rice

I use a long grain and when I say long grain the stuff I get from a restaurant in Lake Elsinore is the longest grain I have ever seen. It almost looks like noodles it is so long. Any way, saute a brown onion in either butter or olive oil.

After Onion is Sauteed, add 2 cups of rice, and a tablespoon or so of Cinnamon then saute the mixture a bit, then add 3 cups of water and let boil.

When the boiling starts, turn flame to low and cook for 20 minutes or whatever your rices needs as different species of rice have different cooking times.

You will need to make a few batches to calibrate with your stove, pan, altitude, and attitude. When you are calibrated, then repeat as necessary.


Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

Triple Olive Tapenade

This one has been a rip roaring raving success at all our dinner parties lately! It is as simple as it sounds and can be whipped up in short order. So give this one a try.

Can of Black Olives
About the same amount of green olives (with pimento is fine)
Almost the same amount of Kalamata olives
Chop All the Olives Coarsely

2 cloves garlic minced finely minced (optional)
4 or more scallions minced
a small pile of minced purple onion – about a half cup
a red bell pepper minced (makes it pretty! and sometimes I get the small multi-colored peppers and use a couple orange, a couple yellow and a couple red for great eye appeal)
mix all with 4 – 6 Tablespoons of Olive Oil (I like Kalamata Oil).
add a couple tablespoons of red wine vinegar
Gently mix

If you make this dish for later use and refrigerate it, the dish will coagulate.  It is best at room temperature for serving and spreading, so beware. Let it come to room temperature if you have refrigerated the batch.

For most the consumption will begin immediately and continue till it is finished! Eat immediately on your favorite crackers or toasted sourdough or endive or romaine lettuce. If you use the toasted sourdough then brush the pieces lightly with olive oil after toasting. then cut the bread into 1 to 1.5 inch squares and put a pile of tapenade on each piece! Now the trick is to make a platter of these to serve to your guests, without eating so many it becomes your meal! You have been warned! Sometimes I do a big platter, and Sometimes I do individual plates – do what fits your party! Oh yes I think this stuff makes a wonderful sandwich – a thick layer of tapenade between two slices of toasted sourdough! – Yum! – Others have put it as a spread on their hamburger or other sandwiches. Anyway Charley Carlin Cooks and people love it!


Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.