Browse Category by Elaine Walker
Elaine Walker, Seafood

Baked Clams

6 large clams in shells
1/2 c. Panko breadcrumbs, unseasoned
3 cloves garlic, minced
½ cup butter
2 T. Parmesan or Romano cheese, grated
1 teaspoon lemon juice
1 dash hot pepper sauce

Step 1
Rinse the clams in cool water then drain. Freeze them for 10 minutes or until the shells open. Remove the empty half of the shell from each one. Place the full halves onto a baking sheet.

Step 2
Preheat the oven to 350 degrees F. Melt the butter in a skillet over medium heat. Add the breadcrumbs and garlic mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells. Top with cheese.

Step 3
Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce. (Directions are vague – 1 teaspoon lemon juice and hot sauce per clam?)

Elaine Walker, Vegetables

Korean Twice Fried Tofu

14 ounces to 1 pound medium-firm or firm tofu, patted dry with a kitchen towel
1/4 cup potato starch (may substitute cornstarch)
2 cups vegetable oil
1/4 cup ketchup
1/4 cup Korean rice syrup (may substitute 3 tablespoons sugar or honey)
3 tablespoons gochujang (Korean chile paste)
1 tablespoon toasted pumpkin seeds
Cooked white rice, for serving

Directions
Cut the tofu into 1-inch dice and put the pieces in a zip-top bag. Add the potato starch, seal the bag and gently turn the bag over until the tofu is well coated. Remove each piece from the bag individually (to keep them from sticking together) and transfer to a large plate lined with plastic wrap, parchment paper or a silicone baking mat, leaving space between the pieces.

Set a cooling rack over a large rimmed baking sheet.

In a large, deep skillet or Dutch oven over medium-high heat, heat the oil to 340 degrees. Carefully add the tofu pieces, one at a time, making sure they don’t touch. (Work in batches if necessary.) Reduce the heat to medium. Fry the tofu, using a long fork or slotted spoon to nudge the pieces apart if they start to touch (the potato starch is very sticky) and carefully turning the pieces as needed, until they are very lightly browned all over, 8 to 10 minutes. Using a slotted spoon, transfer the pieces to the cooling rack, keeping them from touching. Let the tofu cool for at least a few minutes while you make the sauce.

In another large skillet (preferably nonstick) set over medium-high heat, combine the ketchup, rice syrup and gochujang. Cook, stirring, until the sauce bubbles, 1 to 2 minutes. Turn off the heat.

Return the heat under the frying pot to medium-high, and heat until the oil reaches 350 degrees. Add all the fried tofu pieces; you don’t need to worry about them touching this time. Fry the tofu, turning the pieces with a slotted spoon until they are golden brown and crunchy all over, 4 to 5 minutes. Using the same slotted spoon, transfer the tofu to the cooling rack.

Reheat the sauce over medium-high heat until bubbling. Add the hot fried tofu and gently toss to coat. Transfer to a serving plate, sprinkle with the pumpkin seeds, and serve hot, with rice.

Breakfast, Elaine Walker

Classic Waffles

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup sugar
2 large eggs eggs
1-3/4 cups warm milk
1/2 cup butter, melted
1 tablespoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown. (For my waffle maker, use median setting.)

One recipe makes 8+ waffles (4+ pairs) and a half recipe makes 4+ waffles (2+ pairs).

Elaine Walker, Soup

Panera Autumn Squash Soup

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
1 15-ounce can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1-1/2 tablespoon honey
1/4 teaspoon curry (a mild yellow curry if you have one)
1/2 teaspoon cinnamon
1-1/2 teaspoons salt
1/4 teaspoon black pepper
roasted pumpkin seeds

Instructions:

  1. Preheat oven to 450 degrees F.
  2. Toss chopped butternut squash with canola oil.
  3. Roast for 25 minutes. Let cool 5 minutes.
  4. In a large food processor, puree the squash.
  5. Add pumpkin and blend. While blending, slowly pour vegetable broth, apple cider and half and half through the top. If the consistency seems too thick, add more broth and/or apple cider as desired.
  6. Pour into a large sauce pan and heat over medium to a gentle boil.
  7. Add honey, spices, salt and pepper.
  8. Simmer on low for 10 minutes.
  9. Serve with roasted pumpkin seeds.
Breakfast, Elaine Walker

Whole Wheat Waffles

2 eggs, beaten
1 3/4 cups milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup rolled oats (quick cook or old fashioned)
1/4 cup wheat germ
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, all-purpose flour, rolled oats, wheat germ, baking powder, sugar, salt and cinnamon (if using) until batter is smooth.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown. (For my waffle maker, use setting one mark past the median, closer to dark.)

One recipe makes 8+ waffles (4+ pairs) and a half recipe makes 4+ waffles (2+ pairs).

Elaine Walker, Poultry

Turkey Tetrazzini

4 ounces angel hair pasta
1 tablespoons butter
1 cup diced cooked turkey (use food processor)
dash onion powder
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup shredded cheddar cheese
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 325 degrees F.

Melt butter in a skillet. Stir in turkey, onion powder and poultry seasoning. Saute for 2 minutes, then stir in condensed soup, sour cream, milk and cheddar cheese. Mix well.

Place cooked noodles in an 8 inch round casserole dish. Pour turkey with sauce mixture evenly over the top. Sprinkle with bread crumbs and Parmesan cheese.

Bake in preheated oven for 40 minutes, or until sauce is bubbling. Turn oven up to 375 degrees F and bake for another 10 minutes or until top is lightly brown.

Breads and Muffins, Elaine Walker

Chocolate Peanut Butter Banana Bread

3 very ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped Reese’s Peanut Butter Cups (about 12 Reese’s miniatures)
1/3 cup semi-sweet chocolate chips
3 tablespoons Nutella

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Tip: Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Instant Pot Chicken with Gravy

1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic salt
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
chopped carrots and/or celery (optional)
1 cup chicken broth
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch

  1. Combine poultry seasoning, paprika, and garlic salt in a small bowl.
  2. Using the flat side of a meat tenderizer, pound the chicken breasts to about 3/4-inch thickness. Sprinkle with seasonings from small bowl and rub on both sides of the chicken. (You may have some seasoning mix left over.)
  3. Pour the oil into a larger skillet, turn on medium high heat, and brown the chicken breasts on both sides.
  4. Add the carrots and celery (if desired) to the Instant Pot. Pour in the chicken broth
  5. Set a trivet inside the pot, then lay the chicken breasts on top.
  6. Close and lock the lid. Select high pressure for 5 minutes. (Allow 10 to 15 minutes for pressure to build.)
  7. Release pressure using the natural-release method (10 minutes).
  8. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
  9. Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Remove from heat and serve gravy over chicken breasts.
Elaine Walker, Poultry

Baked Chicken Wings with Garlic & Chili (mild) for 2

3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon garlic salt
1 to 2 teaspoons chili powder (1 for Mom)
5 chicken wings

In a small bowl, mix together the olive oil, garlic and chili powder.
Pour into a large ziploc bag. Add the wings and seal the bag.
Shake the bag and massage the wings to evenly distribute the sauce. Let marinate an hour or more.
Preheat oven to 375 F.
Bake chicken for 50 to 60 minutes.

Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Potato Curry in Tomato Gravy (Aloo Rasedar)

2 tablespoons olive oil
1 teaspoons cumin seeds
1 tablespoon ginger, minced
1 cup tomato, chopped
2 teaspoons coriander powder
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne or red chili powder (adjust to taste)
1 teaspoon vegetable masala (optional)
2 to 3 potatoes (1 pound) cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala (adjust to taste)
1 tablespoon lime juice

  1. In a large skillet, add oil, cumin seeds, and ginger. Saute for a few minutes.
  2. Add tomatoes, coriander, turmeric, cayenne or chili powder and vegetable masala. Saute for another 3 minutes, then pour all into Instant Pot.
  3. Add potatoes and water to Instant Pot. Stir well.
  4. Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
  5. Add garam masala and lime juice. Stir.
  6. Optional, mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Note:
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.