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Meals On Wheels, one of my favorite NGOs, originally began in Great Britain during the Blitz, when many people lost their homes and were unable to cook and prepare their own food.
Today in the U.S., Meals On Wheels is a national organization dedicated to serving senior hunger needs in America, where hunger isn't the only problem for seniors.
The number of elderly people who are homeless in the U.S. will increase by 33 percent, from 44,172 in 2010 to 58,772 by 2020, and would double to 95,000 by 2050.
The organization focuses on local, community-based Senior Nutrition Programs in all 50 states, and provides more than one million meals a day for seniors.
In an attempt to help fund the program, Meals On Wheels has introduced a new celebrity cookbook, Made With Love: The Meals On Wheels Family Cookbook.
Profits from each sale helps support Meals On Wheels Association of America. Our thanks to Kathy Kosinski, Marketing Assistant, BenBella Books, Inc., for providing a copy.
Over 100 celebrities were involved in the cookbook's presentation, which includes recipes from well-known actors, chefs, athletes, writers, and other celebrities.
Recipes include Patti LaBelle's Baja Fish Tacos, Judi Dench's Bread & Butter Pudding, Al Roker's Barbecued Shrimp, Paula Deen's Baked Spaghetti, plus many more.
Contributors include Paula Deen, Helen Mirren, former First Lady Barbara Bush, Mario Batali, Martha Stewart, Kurt Warner, Dr. Maya Angelou, Joan Rivers, Patti LaBelle, Cokie Roberts, Al Roker, and Judi Dench.
At a little over 250 pages and 7 x 1 x 9 inches, Made With Love is well organized, easy to read, beautifully illustrated, and comfortable to tote around in the kitchen and place on the counter while preparing meals.
The cookbook's well structured Table of Contents makes searching for meal types and categories a cinch.
Two of My Favorite Featured Recipes
Al Roker's New Orleans-Style Barbecued Shrimp
In New Orleans, barbecued shrimp is actually cooked on the stovetop. This is an adaption for the grill. Cover the picnic table with brown paper, get a stack of paper napkins, and go to town. Don't blame me if that loudmouth Emeril Lagasse shows up. I'm kidding. Really. BAM!
Serves 8
4 lb fresh or frozen (21 to 25 count per pound) large or extra-large shrimp, in the shell
5 tbsp chili powder, divided
1 tbsp plus 2 tsp salt, divided
2 sticks (1 cup) unsalted butter
2 medium onions, peeled and finely chopped
6 cloves garlic, minced
1 c ketchup
½ c extra-virgin olive oil
5 tbsp light brown sugar
¼ c Worcestershire sauce
1 lemon, sliced
3 tbsp freshly squeezed lemon juice (from 1 lemon)
3 bay leaves
2 tsp dried oregano
2 tsp dried thyme
1 tsp cayenne powder
Several dashes Louisiana-style hot sauce
You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directioins. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself, using shears.
Cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp has been deveined (if it has) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap, and refrigerate while you make the sauce.
In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft but now browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon slices, lemon juice, bay leaves, oregano, thyme, cayenne, and hot sauce, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stire to mix.
Reduce the heat to a simmer, and cook, covered, stirring occasionally for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves.
Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
Prepare a charcoal fire or preheat a gas grill for drect grilling over high heat. While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat-it will only take a few minutes. Watch the sauce carefully so that it doesn't burn.
Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangy-pink. To test for doneness, take a shrimp off the grill, remove the shell, and cut the shrimp in half: The flesh should be white and firm throughout.
Serve with the warm sauce for dipping, and a large bowl for the shells.
Helen Mirren's Mironoff Piroshki
Our father was born in Russia, on the family estate called Kuryanova. The upheaval of the Russian Revolution and the First World War left him and his parents living in London England. In later years his father came to live with us. Grandpa loved nothing better than to sit and tell his grandchildren tales of his life in Russia.
We think that this version of "piroshki" must be from a recipe he told our mother; she adapted it and these cabbage pies have been firm family favourites ever since. We know they are not authentic piroshki; but they are original Mironoff Piroshki!
Makes 6 to 8 pies
3 tbsp butter
½ c water or chicken stock
1 medium white cabbage, thinly sliced
2 leeks, thinly sliced
1 medium onion, chopped
2 refrigerated pie crusts
3 hard-boiled eggs, chopped
3 tbsp chopped parsley
Milk, for brushing the crust
Preheat oven to 350°F.
Combine butter and water or stock in a large sauté pan and warm over medium-low heat. Add vegetables and cook, stirring occasionally, until vegetables soften, about 10 minutes. The cabbage should still have a bite. Remove from heat, and set aside to cool.
On a floured surface, roll pie crusts out to a ¼-inch thickness. Cut into 6 (½-inch) circles and set aside.
Once the vegetables have cooled, drain, and place in a large bowl. Add eggs and parsley, and then season to taste. Stir to combine.
Divide vegetable filling evenly between the pastry circles, placing filling in center of each circle. Brush edges of crust with milk, then pinch edges together to seal pies together.
Place pies on lightly greased baking sheet. Lightly brush the tops of the pies with milk. Bake in preheated oven until golden brown, about 20 to 25 minutes.
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