Prepare for compliments!

I have a couple recipes to share today, although they are really more like techniques.

This will work for any tender piece of boneless beef, pork, chicken, even (with slight modification fish). It takes only minutes, is really really yummy and doesn't break the bank. Go to Penzey's spices (www.penzeys.com) or even your local supermarket and buy an assortment of rubs or look on the web or in any recent cookbook and make your own. If you have a well-stocked spice cabinent, making your own is a cinch. You will need rubs that work for fish, chicken, pork, beef. I have been using the Penzey's Barbeque of the Americas and Cajun with good results. Also Ozark and Florida.

You will need members of the onion family: onion, green onions, garlic, shallots, whatever. Use several varieties or just plain onion. Chop finely. Slice a few mushrooms up if you have them (omit for fish).

Technique: rub the meat/fish/chicken with the chosen rub. Saute in canola or oliva oil until nicely browned. Salt and pepper to taste. Remove the meat and toss the onions, garlic, and mushrooms (if using) into the skillet. A few chopped pieces of tomato will also add color and flavor. Saute the veggies, and then return the meat to the skillet. Add a bit of chopped parsley, sage, or whatever herbs you have on hand. Add 1/2 cup or so or white wine and bring to a simmer. Simmer until the meat is cooked.

Serve with Pillsbury mashed potatoes (plenty of butter and half and half ), and any fresh vegetable of your choice. We do carrots, broccoli and green beans a lot. There will be enough sauce to lightly nap the potatoes. If you like, use dry white vermouth, although I prefer a Pino Grigio. The wine can be inexpensive. If you feel energetic, make a salad, too.

This dessert takes no time, tastes good and looks elegant.

Unroll a Pillsbury pie crust (the whole crust that is rolled up and comes in a box in the dairy section) on a cookie sheet. Peel and core and slice 3 apples, or several plums or pears. Whatever is in season and won't fall apart in cooking. Season with a little sugar and nutmeg or cinnamon. Put the fruit in the middle of the crust and fold the crust up around it. Some fruit will still be visible. Dot with a little butter. If you feel energetic, brush the with some beaten egg or egg yolk. Put into a 425 oven until crust is nice and brown and fruit is tender. Serve with whipped cream. Serves about 4. Minimum time, minimum trouble and quite tasty, and no, I am not on the Pillsbury payroll, but some prepared products are worth mentioning.

Remember: www.penzeys.com They have stores, too. I got a free sample (an advantage of being a regular customer) of the apple pie spice and it was great on the apples. Feed your family good stuff. Make it yourself. Make soup every week. Mexican abondigas soup was nourishing, delicious and cheap and it made 6 servings. Sometimes you can spend an hour to have something to eat for days. I served it with tortillas (corn, of course).
Tomorrow we're having rice and bean soup. Life is good.

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