Mushroom Tagliatelle - Pasta of the Month

With each attempt, I find that my pasta making skills are getting better and better.  Like anything else,  it's a learning process and practice makes perfect!  Nothing better than perfect tasting fresh pasta, silky soft ribbons of goodness!

This tagliatelle was an "after thought", that is, some left over dough from lasagna making.  I wanted to try out the tagliatelle/fettuccine setting, and this was the result.

big ball of pasta

lasagna noodles

nest of tagliatelle

 I used "baby Bella" mushrooms along with a bit of pancetta for a meaty flavor and chopped hazelnuts to add crunch.  Even if you're not going to use fresh pasta this dish should be wonderful!

Mushroom Tagliatelle

Serves 4

2 Tbsp olive oil

1/2 cup chopped pancetta, measured before cooking

1 shallot, thinly sliced

3 cloves of garlic, thinly sliced

5 Bella mushrooms (about 2 inches in diameter), thinly sliced

1 Tbsp butter

1-2 ladles of pasta water

1/4 tsp freshly ground nutmeg

1/4 cup chopped hazelnuts

Parmesan cheese for garnish (optional)

tagliatelle noodles for 4 people.  You can buy the "nests".  Use about 4-6 units.


In a large  (12 ") frying pan add 1 Tbsp of the oil and saute the pancetta.  Remove and put onto a paper towel to dry
.    
Add the other 1 Tbsp of oil, shallot, garlic and mushrooms and cook until mushrooms are slightly limp.

Meanwhile, start the water for pasta bringing it to a boil, then salt it.   If you're using fresh pasta it only takes a few minutes to cook, whereas dried will usually takes about 9-11 minutes.  Remember to reserve about 2 ladles of pasta water before draining.

Add the pasta to the pan with mushrooms, mixing well.  Add the butter and pasta water to make a "sauce", then add the hazelnuts and nutmeg, blend and plate.  Garnish with Parmesan if you wish.  Mangia!

A Glimpse of Christmas Past

Ah, Christmas is over!  The house is almost straightened up after Christmas Eve dinner and Christmas Day celebration with the family.  I really don't know why I stress so much about getting everything done and so perfectly every year.  The time is going to pass no matter what gets done.  And, when it got right down to the wire (putting dinner on the table) everyone pitched in whether it was dressing and plating the salad, mashing the potatoes, stirring the gravy or slicing the prime rib.

My family is awesome, and I love those moments when we can be together and work seamlessly together.  I thank them all for coming to our home, enduring the snowy roads to get here.  A few family members moved away this year...you were missed. But, we gained Mr Nacho, who supplied some moments of laughter, as he pranced around in his Santa outfit and sombrero.

For our meal I made garlic and horseradish crusted prime rib, Yukon gold/garlic thyme mashed potatoes, roasted mushrooms with pine nuts, butter lettuce with spinach and arugula salad with marmalade dressing and Parmesan crisp embellishment.  Grandma brought her homemade pumpkin pie and fudge, yum!  I made appetizers but forgot to take a picture, so  I'll need to prepare them again, puff pastry bites with cream cheese, cranberries and roasted red pepper. 

I hope everyone went home with a full belly but, more importantly a fullness in their hearts filled with joy and love that we have a beautiful life we are thankful for.  I am!  Merry Christmas everyone!

A Trip to "Ground Zero" for the End of the World

No, the world didn't end, but I had to get that revelation and reassurance from the Mayans themselves.  When asked, they just smiled.  Everywhere we went while vacationing on the Riviera Maya this past week, we saw no signs of doomsday preparation.  So, the only thing left to do was enjoy ourselves and that's exactly what we did.

We stayed at The Royal in Playa del Carmen, an adult all-inclusive property about 45 minutes south of Cancun.  Our accommodations, room choice, beach, food and location were top notch.  Most early mornings we began the day with a walk down the beach and a swim/snorkel in the turquoise waters of the Caribbean, followed by a breakfast plate brimming with fresh fruit, melons, figs, pineapple, papaya and, of course, coffee.

Most days we lounged on the beach allowing our favorite beach "butlers", Celia and Andrea, to  bring us water, mojitos, margaritas....you get the picture.  Mid-day we wandered over to the beach restaurants for a spectacular lunch served by the MOST gracious and happy employees in the world!  

As the days crept by, (actually they flew by) we had visions of liquidating our possessions and re-locating to this land of the Mayans.  Sometimes it's so very tempting!  Perhaps, someday!

Here's a few pictures for this overview.  More to come on food and excursions.  Feliz Navidad!

Royal water

Ahh...mojito time!

Lunch appetizers

Chocolate Ginger Biscotti

When hubby and I travel I try to make healthy snacks to go along for the ride, especially when it involves air travel.  Chances are usually 100% that you'll have a "glitch", missed connection, delays, etc, etc.  For the trip down to Riviera Maya this past week, I started my Christmas baking with these chocolate ginger biscotti, knowing they wouldn't last but a few days.  Yes, they were that good!  My only regret was that I didn't make more...could have sold a few to the other passengers as they forked over $8.00 for a salty, tasteless airline snack pack!

More about our trip, later...  Right now you should run to your kitchen and give these a try.  

Chocolate Ginger Biscotti

1/2 cup chopped pecans

1 cup sugar

2 tsp baking powder

2 cups plus 2 Tbsp flour

2 large eggs, for the batter

1 egg for brushing the tops, lightly beaten

2 Tbsp vanilla

1/2 cup crystallized ginger, cut up

1/2 cup mini or regular size chocolate chips

2 Tbsp water (depending on the dough consistency)

Preheat oven to 350 degrees.

In a large mixing bowl stir the pecans, sugar, baking powder, 2 cups flour and the chocolate.

In a smaller bowl, stir the 2 eggs and vanilla until blended.  Add to the flour mixture, then add the ginger and stir.  Wet your hands and start to "work" with the dough.  It will be very sticky.  If it is too dry add some of the additional water until you can form a ball.  If they are too sticky, add some additional flour.  Cut in half. 

On a floured surface, shape each half into a "log" shape about 12 inches long, 3 inches wide and 3/4 inch high.  Place the loaves onto a parchment covered cookie sheet.  Brush with the 1 beaten egg.

Bake for 40 minutes, turning the pan half way through the cooking time.  They should be golden brown.  Remove and cool for about 20 minutes.  Lift the loaves onto a cutting board and using a serrated knife, cut into 3/4 inch slices.

Traditional biscotti get their crunch by baking twice.  I don't like them hard unless they're for dunking.  If you choose to bake twice, reduce the oven temperature to 200 degrees and bake for an additional 20 minutes.  Cool and hide store.  The chocolate and spicy ginger is a great combination.  Love them!

Butternut Squash Soup with a Kick

I never used to be a soup aficionado.  But, I've discovered soup is probably one of the easiest meals to prepare.  If you can throw things in a pot, you can make a delicious soup.  

This soup can be prepared by roasting the squash first or not.  In this recipe I didn't, but opted to flavor it with a bit of chipotle, herb de Provence and nutmeg.  Those ingredients don't seem to mesh, however, it turned out great!  Smokey and spicy at the same time and perfect for that snowy weather evening.

Ingredients:

1 Tbsp oil

1 cup yellow onion, chopped

1 garlic clove, chopped

5 cups butternut squash, peeled and cubed

1 tsp herb de Provence

4 cups chicken broth

1 cup water

1 tsp chipotle sauce ( buy in a small can and freeze, chipping off what you need to use)

1/2 tsp freshly grated nutmeg

In a 5-6 qt soup pot add the oil and onions.  Cook on medium heat until softened.  Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer.  Cook for approximately 30-35 minutes.  Puree in batches in a blender and return to the pan.  Salt and pepper, if needed and reheat to a serving temperature.  Yummy!  And wasn't that easy?

Christmas Baking??

Tell me it isn't so!  I happened to glance at the calender yesterday and realized Christmas is less than three weeks away!  I don't know about you, but I always have high hopes and good intentions for "doing it all" this time of year.  My Christmas tree went up the day after Thanksgiving.  Check and done!  Sometimes I think I do this for my cat.  That way she'll think she's an outdoor kitty for at least a few weeks.  She sits next to the manger scene under the tree for hours and keeps the wise men company after she "inspects" (tries to reach and remove) the shiny objects hanging on the tree.

Every year I feel a strong  urge to bake cookies, breads and just anything sweet!  This year I'm holding back so I can lose a few more pounds or at least not gain so much during the Holidays.  I'll be making tiramisu for Christmas dinner but I have to wait until the last minute to prepare that.  I pondered making an old recipe for pizzelles, those delicate, crunchy fried dough shapes.  Too messy!  Years ago I'd make those cookies you find in the store that you cut and bake, then frost and decorate.  Always good but, too easy!

My amaretto balls are wonderful to pop into your mouth, but I think I'm the only one who eats those....nope!  Santa likes my spice cookies with molasses in the batter...possibly.  Perhaps I'll come up with a new Christmas version of biscotti.......or mini turnover cookies using fig jam and some with nutella!  Last year, I was feeling rather ambitious when I made cannoli.   Not so, this year!

Santa's spice cookies

Snickerdoodles

Italian brunch bread

What do you make for Christmas cookies?  I'd love to hear your thoughts....  All I know is that I'll be designating 3-4 days before Christmas to do most of my baking.  Wish me luck!

Roasted Eggplant and Whole Grain Rotini

How does a self professed lover of all things Italian reduce the pre Holiday girth and still enjoy life?  Well, after losing 5 lbs in the last month while eating a full Thanksgiving meal, sushi, Italian margherita pizza, wine, pasta, bread pudding, bagels with fruit spread and frozen yogurt, this girl has done it.   Actually, I've done it before with amazing results.  It's simple but not easy, but once you resign to the fact you won't be indulging for a short period of time on butter, cheese, meat, you'll do just fine.

I can live for long stretches of time without meat, however, being devoid of pasta is torture to me!  I'll find a way to sneak it back in, only this time preparing it a healthier way.  My creativity thrives in the kitchen on this "eating plan".  Whenever I want more substance (not meat) in a meal,  I gravitate to eggplant and hearty mushrooms, finding these a great substitute!

Roasted Eggplant & Whole Grain Pasta

Ingredients:

1 Tbsp oil

1/4 of a large yellow onion, roughly chopped

2 cloves garlic, chopped

1 tsp red chili flakes

1 roasted eggplant, cubed

1 can (14.5 oz) whole peeled tomatoes, chopped

1/4 cup red wine

1/2 small can tomato paste

1/4 cup water

salt and pepper

1 cup or a bit more of rotini pasta (dry)

Start by roasting a whole eggplant.  In a 400 degree oven, place the eggplant on a cookie sheet and roast for about 35-40 minutes.  Cool and peel and cut into cubes.

In a large skillet, cook the onions in the oil until soft on medium/low heat.  Add the garlic and chili flakes while stirring.  Then add the eggplant,  and tomatoes (I pulsed my tomatoes in a blender first). Add the wine, tomato paste and water and bring to a boil, then reduce the heat to simmer.  Add salt and pepper, if needed, and continue to simmer for about 30 minutes.

Meanwhile, cook the pasta in boiling water, and drain it reserving about 2 ladles of pasta water (just in case).  Depending on the thickness of the sauce you may want to add some pasta water to "loosen" it.  Add the pasta to the sauce and blend well.

The whole grain pasta added to the flavor giving it a nuttiness!  This is even better cold.  Serves about 4.

Roasted Veggie Sandwich

Whenever I roast vegetables I always make more than needed so I'll have leftovers.  Odd? Maybe...but for me, it's an easy lunch to heat and eat.  Sometimes I'll scramble an egg with them, stuff a tortilla as a wrap or make an open faced sandwich.

The vegetables I roasted the day before were not cooked in oil but in broth for added flavor.  Cook on high heat in the oven (400 degrees) for about 25 minutes.  Every once in a while stir and sprinkle with some broth.  You can add any herb or spice you like.  Of course, mine is herbs de Provence, sometimes paprika and garlic powder, or thyme and rosemary.

The dollop on top of this "creation" is non-fat yogurt cheese.  All you do is put about 1 1/2 cups of  plain yogurt into a colander or straining device that has either cheesecloth or a paper coffee filter with a bowl to catch the liquid underneath.  Put the whole thing in the refrigerator (covered) for a day or overnight.  All the liquid will pass through and you'll be left with yogurt cheese you can make dips with, etc.  It tastes a bit like sour cream.  Not bad!

Ingredients:

(serves 1)

1 piece of good whole grain bread

1-2 Tbsp of hummus (I used roasted red pepper)

enough roasted veggies to cover the bread (I used potato, fennel, carrot and onion)

a handful of spinach/arugula mix

a drizzle of fat free vinaigrette

dollop of yogurt cheese

Heat the veggies, spread hummus on the bread followed by the rest of the ingredients.  Nice presentation..even nicer to eat!

Pinto Bean Hummus

During the last couple of weeks I've made a commitment to eat other sources of protein instead of meat.  That means...beans, beans and more beans!  Fortunately I have an arsenal of recipes that I've drawn from over the years and a few I've made up along the way.

I made a large batch of pinto beans one day, ate some plain, sprinkled  a few on salads, yet found myself  still yearning for more spice and zing.  After a bit of experimentation I slathered this pinto bean hummus onto a toasted bagel thin, topped it with a layer of spinach arugula combo and melted reduced fat mozzarella.  I know it sounds a bit strange, but don't knock it unless you've tried it.

Pinto beans are a complete source of protein and loaded with fiber.  Their origin dates back to the ancient Andes people.  The way I look at this is that if the beans have been around that long, my body knows how to digest them, right?  Re-fried pinto beans defeat the purpose and don't qualify as "healthy".

Ingredients:

1 1/2 cups pinto beans, precooked or canned

1 tsp sriracha hot sauce

2 Tbsp non-fat plain yogurt

1 Tbsp chopped fresh cilantro

dash of garlic powder

2 Tbsp chopped onions

salt, if needed

Mix all the ingredients in a food processor pulsing until well blended.  Use on sandwiches or as a dip for chips or veggies.

Butternut Squash and Shrimp Risotto

Lately, I've been enjoying the bounty of Fall vegetables.  Soups and pastas made with pumpkin or butternut squash and herbs or spices like sage and nutmeg are finding their way into my kitchen.  One of hubby's favorite meals is ANYTHING rice based.  I could boil some rice and cover it with almost anything and he'd like it.  Risotto is one of those items on a menu he would gravitate to especially if it was seafood risotto.

Risotto needs your undivided attention with all the stirring involved, but it's worth the trouble and actually very easy to make.  The trick is to have all your ingredients ready at your fingertips.  Or at least enlist a "master stirrer" to help out.

Ingredients:

4-5 cups of chicken broth

1 Tbsp olive oil

1/4 of a large yellow onion, chopped

2 bella mushrooms (not the large portabella ones), thinly sliced

3 cloves of garlic, chopped

2 sage leaves, minced

1/4 cup white wine

1 cup butternut squash, cooked and mashed

1 cup arborio rice

dash of nutmeg

about 10 cleaned and deveined shrimp sliced in half lengthwise

handful of chopped fresh parsley

1/4 cup Parmesan cheese

salt and pepper to taste

First of all don't let the big list of ingredients scare you.  Risotto is simple to make.  In a 3 qt saucepan have your broth heated on low.  You'll be ladling this as the liquid evaporates.

In a large soup pot cook the onions, mushrooms, garlic and sage in the olive oil on medium heat.  Add the wine and start to stir.  This will quickly cook down.  Now add the squash and the rice and 1 ladle of broth stirring as you go.  The heat can be turned down to low/medium.

As the liquid is absorbed keep adding a ladle at a time of the broth.  When you are to your last ladle of broth, add the shrimp and nutmeg, while you remain stirring.  The shrimp will cook in no time.  Right at the end rice should be tender and creamy as you add the cheese, parsley and salt and pepper.

Ravioli Filling for Roasted Red Pepper Pasta

You would think that the remaining ravioli deep in my freezer were gold nuggets!  I will admit these were a little labor intensive (not for the beginner) since I made the pasta and filling from scratch.  If you're not feeling as ambitious it's okay to use wonton wrappers for your ravioli.  I've found that some chefs go that route, but because home made ravioli was on my "food to make" list,  I muddled through the process.

I won't post the actual red pepper pasta recipe until it is refined.  All I can say is that pureed roasted red pepper, an egg, oil, salt and copious amounts of flour were the ingredients.  Then came time to prepare the filling as I spread out, utilizing every corner of counter space.  

For the filling I used Italian chicken sausage, because that's what I had.  The recipe yielded about 3/4 cup of filling for approximately 100 ravioli (the smaller round size).  Was it worth the time and trouble to make these?  ABSOLUTELY!

Ingredients:

2 Italian sausages, removed from their casing and crumbled

1/4 cup onion, chopped

2 cloves of garlic (I had roasted garlic on hand)

1/8 tsp fresh grated nutmeg

1/2 tsp dried sage

1/2 tsp fennel seeds

1/2 cup Parmesan cheese, grated

1 Tbsp of an egg

In a skillet brown the sausage first with the onion and garlic if not using roasted.   Cool slightly and add to a food processor with all the remaining ingredients.  Pulse until blended well.  Fill your ravioli with the mixture.  

To freeze:  Put the ravioli on a parchment/floured sheet pan.  Place in the freezer for at least an hour and transfer to freezer bags.

To Cook:  No need to defrost from a frozen state.  For fresh add to rapidly boiling salted water.  When they rise to the top (usually about 2-3 minutes) they are done.

You can put your favorite topping/sauce but there was so much flavor from the red pepper pasta with the spicy filling I opted for simple olive oil and a sprinkling of cheese.  Enjoy!

Worth a Re-Make Cold Care Soup

From now on the "go to" soup for the cold season will be this one.  This last week found hubby with a nasty cold.  He says it is just a "minor inconvenience" which, compared to other's challenges lately, proves to be true!  Still, as I watched and listened to his coughing jags, I felt I had to do something to make him feel better.  

Searching my refrigerator and pantry I came up with ingredients that would help (not cure, unfortunately)  his symptoms.  The bones of a good soup usually start with onions, celery and carrots.  From there anything goes or gets thrown in.   Besides cooking I like to research the health properties of certain foods and incorporate them in as many meals as I can.  The way I look at it is, if the Chinese and other cultures have been using these remedies for centuries, there must be something to it.  While this blog does not make health claims, what's the harm in throwing more herbs, spices and healthy veggies in your food?

Did you know that:

LEEKS act as an antiseptic and helps the body fight against infections?

SRIRACHA HOT SAUCE stimulates the immune system and acts as a decongestant?

GARLIC may reduce the severity of an upper respiratory tract infection and also boosts immunity?

GINGER has been widely used for cold care among other purposes?

So, fix a pot of this soup the next time a cold starts to rear its nasty head.  

Ingredients:

1 Tbsp olive oil

1 leek (4-5 inch piece, cleaned and sliced)

2 carrots, sliced

2 celery ribs, chopped

2-3 garlic cloves, chopped

4 cups chicken broth

1 cup water

1 tsp sriracha sauce

1/2 cup green beans (cut into bite size pieces)

1/2 cup chopped kale, optional

1 inch piece of ginger root, peeled and chopped

2 Tbsp parsley

salt and pepper to taste

1/2 cup rotelli pasta  

In a large pot add the oil, leek, carrots, celery and stir until soft on low/medium heat.  Add the garlic, broth, water and sriracha, stirring as you go.  Increase the heat to a boil and throw in the beans, kale, ginger and parsley.  Cover loosely,  reduce the heat back down to a simmer (low) and cook for approximately 30 minutes.  Add the rotelli, parsley, salt and pepper during the last 10 minutes. (or the time it takes to cook the pasta).

If you want to add small pieces of uncooked chicken do it before you boil.  If you want to add cooked shredded chicken wait until after the boil, during the simmer time.  I made two batches in a matter of 3 days and varied some of the ingredients.  You can too!

Chicken Roulade Stuffed with Garlic and Prunes

If you want to make an elegant entree for your significant other, this fits the bill.  A roulade is just a fancy name for roll as in yule log.  In Italian it's a braciola, stuffed and rolled, simple.  Once you get the hang of it the rolade comes together quickly and you'll want to use this technique over and over again with a  different stuffing.  Be creative!

My chicken stuffed with garlic and prunes would be a great dinner party item.  It can be  doubled or tripled  with ease.  And if prunes aren't your '"thing", substitute dried apricots.

Ingredients:  (serves 2)

2 skinless chicken breasts, butterflied and pounded

1/2 cup chopped prunes

1 tsp lemon zest or dried lemon verbena

1 clove of garlic, minced or a 1/2 tsp of garlic powder

1/4 cup flour

1 egg, beaten

1/4 cup panko bread crumbs

1 Tbsp butter

1 Tbs olive oil

string to tie the roulades

splash of white wine

splash of chicken broth


Preheat oven to 350 degrees.  Butterfly and pound the chicken breasts and lay flat.  Mix the prunes and garlic in a small bowl.  Spread the mixture on both breasts, close to one of the ends.  In a couple of plates/pie tins have the flour in one, egg in another and panko in the last.  

This is where it gets messy.  Roll the chicken while enclosing the prunes in the middle.  Secure each with 2-3 pieces of string each.  Now dredge each chicken into the flour first, then egg, and lastly the bread crumbs.  Gently set aside.

In a large skillet that is oven proof, melt the butter and oil and bring to medium heat.  Begin to brown the "rolls" turning gently so all sides are light brown.  Splash in the white wine and broth and bake in the oven for 20-25 minutes until done.  Remove from the oven, cool slightly and cut into pieces being careful to also remove the string.  Wonderful and what an impressive presentation!

Time Tested Pumpkin Bread

Sometimes I think I was a pioneer woman  in a past life, who created meals from nothing and stretched a can of pumpkin to its limits.  Of course, pumpkin was probably not in a can yet!   Did you know that from a small can of pumpkin puree you could makes pumpkin biscotti, pumpkin bread and a batch of pumpkin gnocchi?  This is how I spent the last few days.

pumpkin biscotti

Also, during my weekend baking blitz I finished making a large batch of limoncello for the holidays.  Hope it lasts until then!  Next, came two batches of "cold cure" chicken soup for the hubby.    
After that, I blanched an overabundance of brussel sprouts to freeze for later use.  Buying in bulk is not smart for empty nesters!

batch #1

batch #2 without kale

brussel sprouts for an army!

I also prepared a pot of pinto beans for salad toppers and nibbling, plus some quinoa to eat as a snack.  No, I haven't gone mad, just on another eating plan which is mostly beans, grains, fruits and vegetables.  I'll keep you posted on the process and outcome.

For now, try this pumpkin bread recipe.  I've made this for years and at times given loaves away as Christmas gifts.  This loaf will not last much longer as you can see masculine hands scooping it up before I had a chance to photograph it.

Pumpkin Bread

1 cup sugar

1/2 cup firmly packed brown sugar

1 cup fresh cooked or canned pumpkin puree

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp each of salt, nutmeg, and cinnamon

1/4 tsp ginger

1 cup raisins

1/2 cup chopped nuts (I used pecans)

1/4 cup water

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugars, pumpkin, oil and eggs.   Beat until well blended.  Sift together the flour, baking soda, salt and spices.  Add to the sugar mixture and stir.  Stir in the raisins, nuts and water.  Prepare a 9x5x3 loaf pan by spraying with  pan spray or rubbing with oil.  Bake for about 65-70 minutes or until done and golden brown.  Cool and slice.  These freeze well, especially if you use the smaller tin loaf pans.  Just remember to reduce the cooking time if you use those!

Mediterranean Turkey Meatloaf

Growing up my family had a lot of meat loaves!  The only time we had turkey was usually at Thanksgiving time.  Turkey just wasn't trendy or as readily available as it is now.  These days as you wander down the grocery aisle you see an overabundance of turkey products, rubbed, marinated, ground, breast only, leg only, you get the idea.  I usually pass by those "convenience" meat products opting for meat either organic or at least close to its natural state.  Again, I like to know what's in my food.  

 For a long time I chose ground beef to make meatloaf because turkey was too dry.
A friend came along and gave me pointers on how to spruce up the dry turkey so it was edible without adding fat to it.  This was a first successful attempt by adding in caramelized onions.  Let me know what you put in your turkey meatloaf ...I'd like to hear from you.

Ingredients:

1/2 cup caramelized onions (cook about a cup of sliced onions in a small amount of either butter or oil or a mix of both.  Cool and cut up.)

1 1/4 lb ground turkey

1 Tbsp chopped parsley

1 clove garlic, minced

4 button type mushrooms, finely chopped

1/2 tsp Greek/Mediterranean seasoning (Italian seasoning can be used)

1/4 tsp salt

1/8 tsp pepper

1 beaten egg

1 hot dog or hamburger bun, wet with water, squeeze excess out with hand and crumbled.  If you don't have any buns around use a slice of any bread.)

Heat oven to 350 degrees.  Prepare the onions first.  In a large bowl add all the ingredients.  Mix well and either place into a loaf pan or form into a loaf on a cookie sheet sprayed with pan spray.  Cook for about 45-55 minutes until done.  Remove from the oven and let it "rest" so it retains some juiciness.  Slice and serve.  It's great served with applesauce to dip in.

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

1 can (15.5 oz) cannellini beans, drained and rinsed

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!

Ingredients:

12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!

Happy Birthday, Nevada!

Today Nevada turns 148 years old.  I bet most of you didn't know that.  So, what does living in Nevada mean to me?  It's taken me quite some time to come to appreciate Northern Nevada and what it has to offer.  I started out in the Lake Tahoe area and, of course, that needs no explanation at all!   Who wouldn't want to wake up to that gem everyday?  Lake Tahoe is one of the most beautiful areas in the world.

The first time I set foot in the Reno area, though,  I thought someone picked me up and put me into a Western movie set.  I wasn't prepared to "go Cowboy" especially since I was a transplant from the Southern California beaches.   Life has a funny way of humoring you.  Three years later I was living in the Reno area and not loving it.  But, looking back..it was the people not the area that made living there a pleasure.

After many years and a few derails, I still find myself in Northern Nevada.  I look for the beauty on a daily basis during my walks and for the most part I'm ready to photograph all the gorgeous vistas.  Hubby and I developed a routine for a long "hike a week" over the Summer time and discovered some very special secret hideaways.  

There is an abundance of hiking trails just minutes from our house and too many to mention a few miles or hours ride from here.  We plan to cover more territory next Spring/Summer or when the weather allows.  Until then...enjoy the day....cherish the people around you....and look closely at your surroundings.  You're probably right where you need to be at this point in time.

Now for some pictures!

sunset

sunrise

Tahoe - Sand Harbor beach

Tahoe Meadows hike

Outside my door!

Davis Creek area

Heavenly sunset

Change of Season down the street

Rice Pilaf

In the last 2 years since I've been writing this blog I've never made this rice pilaf!  This was almost a staple in my home starting 30 years ago.  How can that be?  Lately I've been compiling, sorting, revising, reviewing, testing and listing certain recipes that are worthy of starring in "the book".    It's a tedious process but some one's gotta do it!

So, the list of recipes gets longer and there's so many more favorites.  This rice pilaf was originally made by my parents and we'd have it as a side dish on many a Sunday dinner at Grandma's.  It's recently been lightened up when it comes to how much butter I use.   It's true, "Everything tastes better with butter", but I always envision what it's doing in my arteries!   Yikes!

Serves 6

Ingredients:

4 Tbsp butter

1 cup vermicelli coils or Fideo, broken apart

2 garlic cloves, chopped

1/4 tsp garlic powder (can't have enough garlic, right?)

3/4 - 1 cup white rice, basmati preferably

1 can (14.5 oz) of beef broth, fat free, reduced sodium

6 oz. water

1/8 tsp salt

In a large skillet (that has a lid), melt butter on medium, add the vermicelli and stir constantly until lightly browned.  Add the garlic cloves, powder, and rice stirring as you go.  Add the broth, water and salt.  Bring to a boil and then reduce the heat to simmer.  Cover and cook until done, about 30 minutes.  Depending on the weather keep an eye on it so the water doesn't evaporate too quickly.   Add a bit more water if it does.  Fluff with a fork and serve.  Delicious!

Homemade Gourmet Croutons

Why would anyone go through the trouble of making their own croutons?  Isn't it easier to just pluck them from the grocery store shelf?  It may be more convenient, but, have you read the back of the label, lately?  What's that sodium content?  And what were you going to do with that days old french bread, anyway?  Toss it?   Would you throw away a dollar bill?  Didn't think so!

It only takes a few minutes to create your own gourmet croutons.  I'm SURE you have the ingredients handy waiting for the bread to get hard.  Try this at home.

Home Made Croutons

1 1/2  cups of French bread, cut into cubes, crust and all

1 Tbsp olive oil

1 Tbsp butter

salt and pepper

seasoning of your choice (garlic, rosemary, herb de Provence are my favorites)  I usually use 1/2 to a full teaspoon of herb sprinkled in.

Melt the oil and butter in a skillet.  Throw in the bread cubes stirring briskly.  When they begin to brown add the salt and pepper and seasoning of your choice.  Done!  If you like them really crunchy , lay them out on a cookie sheet and place in the oven on very low heat for a bit.  Pop one in your mouth to test.  You be the judge!

Use for soups or salads.  They are so much better than packaged "salt cubes"!  This recipe can be easily doubled, do the math.

Here's a label of a best selling packaged crouton, if you're curious.

Ingredients:

Enriched Wheat Flour [Flour, Barley Malt, Ferrous Sulfate (Iron), B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Water, High Fructose Corn Syrup, Partially Hydrogenated Soybean Oil, Garlic Powder, Salt, Romano CheesePowder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate). Contains 2% or Less of: Onion Powder, Yeast, Blue Cheese Powder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate), Spices, Whey, Hydrolyzed Soy Protein, Anchovy Powder, Autolyzed Yeast, Dehydrated Parsley, Natural and Artificial Flavors, Vinegar Powder, Citric Acid, Dough Conditioners (Calcium Iodate, Calcium Dioxide), Calcium Sulfate.

WHAT IS THIS!