Better Than Potbelly's Salads

If you stock up on all the toppings, and keep them together in one large container in the fridge, it is really easy to just put a bunch of greens in a bowl, add the toppings, and you have a fast restaurant-style salad.
Having all the toppings in one container makes it so much easier to put the salad together.
You usually only use half the apple - or half the avocado.
I put them in baggies (onion, too) inside the large container.
In the winter, it's hard to get fresh bags of salad so I use the hearts of romaine. When the bagged salads are in season - just choose one you like.

Use whatever dressing you like.
I like to mix oil and vinegar with 25% creamy dressing, like ranch or blue cheese
Items listed are what they have on the Potbelly menu.
Items in parentheses are alternatives that are good.

REVISED UPTOWN SALAD
Since becoming addicted to this combination as well as being lazy...
I no longer care what cheese I use - any bag of grated cheese is fine.
And I never bother with anything other than regular walnuts.
I mostly eat the toppings on spinach and love Gino's creamy parmesan dressing.
If I run out of onions, it's OK.
The essentials are
cheese, walnuts, craisins, apple, and avocado - must have those 5 items
onions are welcome - and so in chicken - but not essential.

UPTOWN salad toppings:
Chopped apple -or- halved grapes (or both if you have both)
Red onion, sliced (or other onion)
Dried cranberries
Sugared walnuts (or just roasted - or even just plain walnuts - or peanuts)
Blue cheese crumbled (or feta)
5 toppings makes it perfect.
You may also add chunks of cooked chicken.
Avocado is also nice on this salad - good substitute for chicken. It is not on the Potbelly menu.

MEDITERANIAN salad toppings:
Artichokes
Chick peas
Roasted red pepper (optional)
Cucumber
Greek olives
Cucumber
Red onion
Tomato
Feta Cheese
Italian seasoning
Chicken (optional)
This on has 8 toppings - and you could omit one or two - maybe tomatoes or cucumber. The rest seem essential.
Avocado - optional - not on Potbelly menu

FARMHOUSE salad toppings:
Chicken
Hard boiled eggs
Bacon
Blue cheese - or any other cheese
Tomato
Red onion
Cucumber - optional
Avocado - optional - not on Potbelly menu

CHICKEN SALAD salad toppings:
Chicken salad (left over, or a small container from deli)
Provolone
Dried cranberries
Cucumber
Tomato
Avocado - optional - not on potbelly menu

SPINACH  salad toppings:
Spinach
Sundried tomatoes
Dried cranberries
Roasted pine nuts
Avocado

Greek Turkey Chili (EASY)

Super easy. Just open a lot of cans.

Greek Chili

1 medium onion diced – yellow or red

2 Tbsp olive oil

4  garlic cloves chopped

1 Lb ground turkey

1 14 oz can stewed tomatoes diced

1 15 oz can tomato sauce

-or- any combination of sauce and diced tomatoes that you have on hand. If you only had jarred spaghetti sauce, that would work - shoot for close to 30 ounces of something red

1 15 oz can garbanzo beans-drained and rinsed

1 14 oz can artichoke hearts drained and cut into pieces lengthwise ( plain canned, not marinated, although marinated work if that is what you have on hand)

Black GREEK olives, sliced or quartered, as many as you like – ½ cup or more

2 Tsp oregano (or Italian seasoning may be substituted if you don’t have oregano)

1 Tsp thyme, dried

1 1/2 Tsp cayenne pepper (or more if you like)

4  bay leaves

Chicken stock may be added – 1 cup

Salt to taste - keeping in mind that the feta os salty.

SECRET INGREDIENT: LEMON JUICE: add juice of one lemon at the last minute.

– if you have a micro plane, add a little zest.

or put a lemon wedge with each serving - which I prefer - when I know I will be reheating it.

Topping:

Feta cheese

Sour cream

DIRECTIONS:

Saute onion in olive oil until soft.

It will be done after you open all the cans.

Add the garlic at the end, then add the turkey and cook until it is white.

Turkey does not brown – just break it into chunks.

Alternative: buy turkey pieces and cut it up - the chili seems fancier with small pieces of turkey, rather than ground - but it takes more time to cut up turkey. Chicken is probably just fine, too.

Add everything else and let it simmer on low, stirring every 15 minutes.

-or-

Put it in a 350 oven for an hour or two if you don’t want to stir it.

-or-

Some recipes call for a crock pot 4-6 hours. But I think it is better in the LeCreuset.

You can eat it after about an hour. It’ll be fine. I think I’ve eaten it after 15 minutes because I was hungry.

2 hours might be better than 1 hour.

It generally tastes better the next day.

It’s impossible to screw it up.

If you want to make the batch larger – you can put in an extra can of tomatoes.

Or add kidney beans and chili powder if you want it to be more like chili.

Do NOT omit the LEMON. Although, if you forget to buy a lemon, it will still be edible.

Top with feta cheese – or sour cream or both – whatever you like.

Serve with pita bread or pita chips

Wilma's Chicken Soup (EASY)

Wilma found this recipe and it is so easy and so good.
Long directions - details for people who have not done a lot of cooking.
Tastes even better the second day.

Chicken Soup

3 Tbsp butter or olive oil

1 onion - (white, yellow or red) chopped up

3-4 carrots sliced into 1/4-inch pieces - or chunkier if you are in a hurry

1-2 stalks of celery - sliced same as carrots ( I tend to cut up the vegetables in fairly small pieces - choose a size you like)

2 Tbsp flour

Garlic to taste - fresh if you have it

1/2 tsp dried thyme

2 cans (15 oz) chicken broth or one (32 oz) cartons - Swanson’s

1 1/2 lbs (or more) boneless, skinless chicken thighs - cut into 1 1/2-in pieces.

(OK to use part white meat - if someone in the house only likes white meat - but dark meat has more flavor)

1 lemon

Pasta of your choice - Reame’s frozen noodles are good if you like the really thick homemade noodles. Any other kind of pasta is fine. 

Heat the heavy bottom pot, dutch oven or LeCreuset

Add butter or oil.

Butter will foam up a bit. You want the onion to sizzle when it first hits the pot. But then turn down a bit.

Saute onion, for a couple minutes, while you cut up the carrot and celery.

Add the carrot and celery. Let them sweat while you get the chicken and broth ready.

Do not let anything brown. 

Add the flour, stir, cook for a minute - don’t let it brown.

Add garlic if you have it. Garlic powder is fine.

Add the chicken and 1 can broth (or half the carton) all at once.

Add the thyme.

Cover, turn down and let it simmer for 30 minutes.

Just simmer - not a boil.

If you do not want to watch it, put it in a 350 degree oven for an hour.

Add the other can of broth unless you want less broth.

You can add the pasta to the soup, but I like to cook it separately and then add it.

I love the PASTA-FASTA cooker.

Uses less water, you just put it in microwave.

Available at Bed-Batb&Beyond

Right before serving - add the juice of one lemon (half if it is large)

And the zest of a small lemon.

Hopefully you have a micro-plane

Taste and add salt and pepper to taste.

There is usually enough salt in the broth.

Don’t buy low-salt broth.

It usually needs salt at the end and I like to add it right before eating.

Turkey Tetrazinni

Makes 2 9x13 pans

Break spaghetti into smaller pieces. Boil 1 lb spaghetti in large pot of boiling salted water.

Sauce - follow white sauce directions 3/4 c. butter 3/4 c. flour 2 tsp. salt 1/4 tsp. nutmeg 1 qt. whole milk 2 c. turkey stock or canned chicken stock

Boil for 2 minutes Separate 4 eggs Add hot mixture, very slowly to egg yolks, whisking When the yolks are hot, return to pan Add 1 c. heavy cream and 1/2 c. dry sherry Cook slowly, do NOT boil

Stir 2 c. sauce into the spaghetti Divide in half and smoosh it around the edge of the two 9x13 pans You may line one with foil and freeze it for later Mix 2 c. sauce with 6 c. diced cooked turkey (add extra sauce if it looks like it needs more) Add 2 cans mushrooms - if desired Divide in half and pile in the center of the pans Top each pan with 1 c. sharp cheddar cheese, grated Cover with foil Refrigerate one hour or over night

To freeze, seal with foil and put in freezer. Thaw 1 hour unwrapped

Bake 1 hr at 350 or until it bubbles (frozen one might take a bit longer) Reheat extra sauce to spoon over.

Rather than putting pasta around the edge and turkey in the middle you can just mix it all together like a casserole.

Sugared Walnuts

2 cups walnuts 3/4 cup sugar 1/4 cup water

Mix ingredients in a microwave safe bowl

Microwave for 3 minutes. Stir. Microwave for 3 more minutes. Stir

Microwave for 1 minute at a time until nuts turn golden.

Pour onto a sheet of parchment paper and spread the nuts so they are not in really big clumps.

They will harden as they cool. They will be very hot - be careful not to burn yourself.

After they cool, break them apart.

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Here's a great recipe for Candied Nuts that are almost identical to what vendors sell in NY city. I got it from Top Secret Recipes. It calls for almonds, peanuts, or cashews, but I've used pecans and walnuts also. I like it because it's easy, doesn't use too many ingredients, and doesn't have too many steps. Also, they've not too sweet.

2 Tblsp water 1/4 cup sugar 1 1/4 cups nuts--I've used up to 2 cups

Bring water and sugar to boil in saucepan over medium heat.

Add nuts; stir constantly until water evaporates and sugar hardens on nuts (be careful not to cook too long, or sugar will burn).

Pour out onto plate or bowl to cool.

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Another recipe below, similar to the first one. There are tons of recipes on the internet for sugared nuts. Some use brown sugar. Basically, you can't go wrong ... unless you burn the sugar ... which will not happen if you are watching them and stop cooking them as soon as they turn golden. Stirring helps to avoid hot spots.

The recipe that just puts them in for 8 minutes seems to me like it might depend on the microwave and the bowl. If you got a hot spot, it could burn some of the nuts while the others were not cooking as fast.

2 cups walnut halves 3/4 cup white sugar 1/4 water

Lightly grease a baking sheet.

In a 1 quart glass measure, combine walnut halves, sugar, and water.

Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking.

Pour out onto prepared baking sheet, and separate into pieces.

Let cool completely and store in an airtight container.

Steak in a Cast Iron Skillet

Buying a steak at a restaurant is pretty expensive, especially if you want a really good cut of meat. Most steaks come out really well on the grill. Put a little bit of oil and seasoning on a sub-one -inch piece of beef, cook it for a few minutes over medium high heat on a grill, and you're good to go. It gets trickier when you want to cook a thick restaurant style filet mignon. A $30 restaurant steak can be had at home for less than $8 per steak. We promise. We've done it. After a lot of experimenting, and some guidance from Cooks Illustrated, this is the formula that works best for us:

Pre heat your oven to 450 degrees. Your oven? Yeah, your oven. Don't fret. It'll all be clear in a minute. Heat up a non-teflon pan on your stove top. It absolutely, positively, has to be a non-teflon, sticky metal pan. If possible, it would be great if it's the sort of pan you can put in an oven without the handle melting off. We got a really nice set of cookware as a wedding present, which included this All-Clad skillet. We've used it a bunch of times, and have been really happy with it, until we discovered the joy of cooking with cast iron. Now we use this Lodge Logic cast iron skillet for all our steak cooking needs. It's also great for eggs, bacon, sausage, corn bread...just about anything. It rules. We'll write about it soon. Anyway, get your skillet really hot. Season your meat. Make it really simple, a little olive oil on both sides, then some pepper and salt. Not hard. Don't overthink it. When your skillet is really really hot, drop the meat into it. Once it hits, it's going to sizzle an awful lot. You'll be scared. You'll want to move the meat around. Don't touch it. You have to let the crust form. Don't move. Don't. Let it sizzle for two minutes, then flip it over. If possible, grab it by both sides with tongs and pull it straight up. Don't get a spatula in there to break that yummy crust. Let it sizzle for another two minutes on the other side (four minutes total). Turn off your burner. Plug a Polder thermometer into your meat. Not just any meat thermometer, get one with a digital readout and a long cord that lets you put your meat in the oven, or on the grill, and monitor the temperature from afar. They're usually around $30. We've had ours for over five years. If you have a oven-worthy skillet, take the whole contraption off the burner and pop it into the oven. Set your thermometer to beep at 145 degrees (medium rare). If you're not into a little blood, then check out this USDA meat temperature chart. Keep in mind, the meat will continue to cook when you take it out of the oven, so set your alarm five degrees lower than your target temperature. Drink a beer. When the temperature is right, take the skillet out of the oven, take the meat off the skillet (leave the thermometer in for now, if you pull it out lots of juices will leak out.) and let the meat rest on a warm plate with foil over top of it. Don't eat it yet. Let the meat rest for at least five minutes. While you're waiting, you can add a half stick of butter, some rough chopped garlic, some shallots, and a little more olive oil to your hot skillet, and work it over with a metal spatula. Scrape up all those fun little black bits and swirl it around with the melting butter. It's better than A-1. Once the meat is rested, plate it up, pour some sauce over the top of each steak, and enjoy. Although there's a small investment up front ($25 cast iron, $30 thermometer) you make the money back after just two steaks. Plus, you can use both of those things for lots of other stuff.

Originally posted on Tastebud Chicago.

Oatmeal Sugar Cookies (The Forbidden Cookies)

1 1/2 cup margarine 2 cups sugar 2 eggs 8 teaspoons milk 1 teaspoon salt 2 teaspoons vanilla 3 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/2 cups quick oatmeal

PREHEAT oven to 350° F.

Cream margarine, sugar, and eggs together. Then add each additional ingredient. Chill the dough for a minimum of 30 minutes. Roll out and cut in your favorite shapes. Sugar. Bake for 7-10 minutes.

If the dough won't roll well, chill it some more. If it still won't roll well, use more flour on the table, on your hands, and on the rolling pin. More flour is almost always the answer. Do not expect to do this tidily.

Some shapes are better than others for oatmeal sugar cookies. The oatmeal gives the dough texture, so you don't want anything with two many small, intricate cut-outs. On the other hand, moose shapes work quite well. Stars are okay, but stars are always dangerous. The points get crispy much faster than anything else on the sheet. If you're a crispy cookie person, that might be okay for you. I'm a chewy cookie person, myself, so I try to steer clear of stars. Why are they *forbidden*? Because one day, George was walking through the kitchen and stopped to eat yet another one and he said, "These cookies should be outlawed." He has trouble resisting them as do others. And -- it is important to note that they are always better the day after they are baked. They need to mellow.

Lasagna

Brown 1 lb. sweet sausage and 1/2 lb ground beef (10-15 minutes) Chop and add: 1 medium onion 3 carrots 3 stalks celery [Marinara version: Instead of meat, use double the onion/carrot/celery - in 3 Tbsp olive oil] Add 2 (or more) cloves minced garlic Simmer until vegetables are tender - 10 min Mix and add: 2 T sugar 1 T. salt 1 1/2 tsp sweet basil, dried 1/2 tsp fennel 1/4 tsp pepper 1/4 c. parsley (dried flakes are fine) Add 4 c. canned tomatoes (Italian plum) 2 lb. 3 oz. can 12 oz. tomato paste 1/2 c. water

Cover and simmer 1 1/2 hr. Stir at least every half hour. If it sticks, just leave it stuck to the bottom and do not scrape off the bottom when you empty the sauce. Just discard the browned stuff. It is fine to just put it in a 350 oven for two hours. Or use a crock pot.

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Boil 12 lasagna noodles and drain (9 is OK if your pan is small) The noodles that you don't have to boil are fine.

Prepare the ricotta filling by stirring together: 15 oz ricotta - whole milk is good, but optional 1/4 c parsley, minced or dried flakes 1 whole egg 1/2 tsp salt (or garlic salt) white pepper (optional)

3/4 lb sliced mozzarella cheese - divide into thirds 3/4 c. grated parmesan or Romano cheese (or combination) - divide into thirds

In a 9 x 13 greased pan (or line with no stick foil) layer: 1 1/2 c sauce 4 lasagna noodles 1/2 of the ricotta mixture 1/3 of the mozzarella 1/3 grated cheese 1 1/2 c. sauce 4 noodles repeat using the other 1/2 of the ricotta, 1/3 of the mozzarella, 1/3 of the grated cheeses, 1 1/2 cup sauce 4 noodles 1 1/2 cup sauce, 1/3 of the mozzarella, 1/3 of the grated cheese

Cover with foil Bake in preheated 375 oven for 25 minutes Uncover and bake another 25 minutes or until bubbly Cool 10-15 minutes before serving. Extra sauce may be heated and served on the side

Jim's Sauce and Rice

Sauce

1/3 c. wine vinegar 1/4 c. catsup 2 T soy sauce 1 tsp salt 2 tsp Worcestershire sauce 1 tsp yellow prepared mustard 1/4 tsp garlic powder 1/4 tsp pepper

Mix and use for marinade. Discard. Make another batch to use as sauce after cooking meat. Works with flank steak or any steak.

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Jim's Rice

In an oven-proof, greased casserole: 1 c. long grain rice 1 can Campbell's French Onion soup 1 can Campbell's beef boullion 1 can mushrooms, optional 2 T butter, optional

Cover and cook at 350 for 1 hour

Jean's Chocolate Chip Cookies

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) Nestle chocolate chips (semi-sweet) 1 cup chopped nuts - optional

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2- inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Rick Bayless's Chipotle Chicken Salad Tacos

2 T balsamic vinegar 1/3 c olive oil 2 canned chipotle chiles en adobo, finely chopped salt 1/2 small head Napa cabbage, thinly sliced (about 2-1/2 c) 1 large carrot, peeled and chopped into 1/4 in pieces (or shredded) 1 red onion thinly sliced (or chopped) 1/4 c fresh cilantro chopped 1-1/2 c coarsely shredded cooked chicken (preferably grilled, roasted or rotisserie...ok to use the fried chicken pieces, too, but just the meat part) 1 large ripe avocado, cubed 1/3 c coarsely grated Mexican queso anejo cheese - or - Romano or parmesan cheese 12-16 warm fresh corn tortillas

In large bowl, whisk vinegar, oil, chipotle and season generously with salt - at least 1/4 tsp.

Add the rest of the listed ingredients cabbage through chicken, toss and let sit for 15 minutes

Taste, and season with salt if needed.

Put in serving bowl and top with avocado and cheese. Rick Bayless

PIES-PIES-PIES and CRUST

Grandma Ellen's Cream-Kist Peach Pie

1 unbaked pie shell
Fill it with sliced peaches

Mix together
3/4 cup sugar
2-4 Tbsp flour
1/4 tsp salt
1/4 tsp nutmeg

Mix together and pour over peaches
1/2 cup heavy cream
1/2 tsp vanilla
1/4 tsp almond extract

It is also OK to mix fruit with all the other ingredients in a bowl and then pour into crust/
1 Tbsp of lemon juice would be fine - not in the original recipe - but lemon juice is always welcome in a fruit pie.

Sprinkle with sliced almonds
Bake 45-55 min at 400




Grandma Ellen's Pumpkin Pie

2 eggs
1 cup pumpkin
1c milk + 1/3 c cream
-or- 1 1/3 c half and half

1/2 c sugar
2/3 tsp gcinnamon
2/3 tsp ginger
pinch of cloves - optional
1/3 tsp salt

1 T melted butter - at the end

Beat eggs lightly, stir in (or use hand mixer) the rest of the wet ingredients.
Mix dry ingredients together and mix in.
Add melted butter last
Pour into crust
Bake 450 - 10 minutes
then turn down to 350 for 35 minutes
Test as you would a custard pie - knife half way between center and edge should come out clean. Center might be a tiny bit jiggly - but not soupy.


Pie crust recipe from http://ourdeliciousfood.com/recipes
also https://www.instagram.com/karinpfeiffboschek/
amazing pie decorating with cut crust


TOLL HOUSE CHOCOLATE CHIP PIE

Beat 2 eggs until foamy
Beat in
1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
Beat in 3/4 c butter at room temperature - OK to melt it in microwave but don't let it get too hot.
Stir in
1 c chocolate chips
1 c nuts (optional)
1 tsp vanilla
Bake 55-60 minutes at 325

FLAKY PIE CRUST (TWO 9-INCH CRUSTS)

2 ¼ cups          (350g) all-purpose flour
1 tsp salt
1 tsp white sugar
200g cold butter
1 med. egg + about 5Tbl ( 80 ml) ice-cold water (carbonated mineral water if available – alternative: Non-carbonated water and ¼ tsp cream of tartar).

Method (food processor) – our preferred method

• Place flour, salt and sugar in the processor bowl and process at high speed to mix.
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and pulse at low speed until the butter is in pea-sized discrete pieces. This only takes a few short pulses. Better too little than too much pulsing.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Turn on processor to medium speed and immediately add egg-water mixture and shut off motor. Pinch the dough between your fingers and if it is too dry add a bit more water and pulse. If too sticky add a little flour. When you have done this a few times you will know how long to mix. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerat for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

Method (using a hand pastry blender, knives or finger tips).

• Place flour salt and sugar in a large bowl and mix with a wire whip
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and cut the butter in until it forms pea-sized discrete pieces.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Add egg and water mixture and stir in with fork just until mixed. Do not overwork or knead. Feel dough between your fingers and if it is too dry add a bit more water and mix. If too sticky add a little flour. When you have done this a few times you will know how long to mix and the exact proportions for your flour. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerate for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

These instructions are only guidelines. The amounts of flour and water will need to be adjusted because every brand of flour has a different protein content and degree of hydration. However, a very small amount of water can make a very big difference in the consistency. Since the ingredients are inexpensive it is possible to practice a number of times.

Pumpkin Bread Pudding

1 c half and half
3/4 cup canned solid-packed pumpkin
1/2 c whole milk or 2% is fine
1/2 cup sugar
2 large eggs plus one yolk
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cloves
5 cups  (1 inch cubes) day old bread
1/2 stick butter, melted

Preheat oven to 350 -degree
whisk together everything except bread and butter
Toss bread cubes with butter in a bowl
Add pumpkin mixture, toss to coat
Transfer to greased 8-in square baking dish
bake 25-30 min til custard is set