Mosaic Monday

“An onion can make people cry but there's never been a vegetable that can make people laugh.”
-Will Rogers

Hello! I do not know about you, but I am really happy that Spring is here! My local CSA is open and the local, fresh grown goodness is starting to make it's way to my pantry! Don't forget to at your vegetables! Enjoy!


“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein



"What did the carrot say to the wheat?
Lettuce rest, I'm feeling beet."
-Shel Silverstein

Joke of the Day:

What do you call a stolen yam?
A hot potato.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

I will be the first to admit it - I am not very adventurous when it comes to vegetables. Peas, corn, carrots, beans, beets - that is about it. However, my husband LOVES vegetables of all kinds, especially the ones that tend to be bitter such as broccoli-rabe, kale, brussels sprouts, etc..

Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
-Dave Barry


Roasted Brussels Sprouts & Smoked Bacon

Ingredients:

* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved

Directions:

1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

“An onion can make people cry but there's never been a vegetable that can make people laugh.”
-Will Rogers

Hello! I hope you are doing well - the sun is shining here, so I am fabulous! Today's recipe is an easy side dish, that can also serve as a main dish - you decide. I am not a cauliflower fan, but I really like this, hopefully you will also. Enjoy!

“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein


Cauliflower and Spinach Gratin

Ingredients:

* 1 head cauliflower, broken into small florets
* 10 oz fresh spinach, stemmed (large stems only), rinsed
* Salt and pepper to taste
* 1 cup seasoned bread crumbs, divided
* 1/4 cup parmesean cheese, grated
* 1 jar (13 oz) alfredo sauce
* 1/2 cup mozzarella cheese, grated
* 1 Tbsp olive oil
* non-stick pan spray

Equipment Needed:

* 13x9x2 baking dish
* Large mixing bowl
* Small mixing bowl

Directions:

1.) Preheat oven to 350 degrees.
2.) Spray baking dish with non-stick spray and set aside.
3.) Add cauliflower and spinach to large mixing bowl.
4.) Season to taste with salt and pepper.
5.) Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella.
6.) Mix well and set aside.
7.) Topping: Combine 1/2 cup of bread crumbs, cheese & olive oil in small bowl.
8.) Add vegetable-cheese mixture to baking dish.
9.) Bake 40 min, uncovered, stirring halfway through.
10.) Remove from oven; sprinkle with topping.
11.) Return to oven; bake 15 min, until topping is light golden brown.


"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

“Food is the most primitive form of comfort.”
-Sheilah Graham

Hello! I know you probably have a chicken pot pie recipe that is much less labor intensive than the one I am sharing today, but let me tell you: IT IS WORTH IT! The creamed chicken and vegetable recipe below it can be made ahead of time and served with biscuits for a meal of its own. Enjoy!

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas


Chicken Pot Pie
Serves 16

Ingredients:

* 2 pkg pre-made pie crusts, divided, brought to room temp
* 7 cups creamed chicken and vegetables (recipe below)
* 2 Tbsp sherry cooking wine
* 1 Tbsp thyme, chopped
* 1 pkg "Simply Potatoes" diced potatoes with onion
* 1/2 tsp cracked black pepper
* 1 large egg, beaten
* 1 Tbsp water

Equipment Needed:

* 2 large pie plates (at least 9 inches)
* Large pot

Directions:

1.) Preheat oven to 450°.
2.) Unroll 2 pie crusts & place 1 crust in each pan.
3.) Press crusts firmly against side and bottom of pans to prevent shrinking.
4.) Trim crust evenly to pan edges.
5.) Prick sides and bottom of crusts with fork.
6.) Bake per pkg directions, 11-13 min.
7.) Set aside.
8.) Heat creamed chicken and vegetables in large pot on medium.
9.) Add sherry, thyme, and potatoes.
10.) Heat thoroughly.
11.) Season with pepper.
12.) Divide hot creamed chicken equally between pie pans.
13.) Unroll remaining crusts & place 1 atop each pie, cover completely.
14.) Seal crusts together by crimping.
15.) Cut a few holes in top crust with knife tip.
16.) Whisk egg and water together in small bowl.
17.) Brush top pie crust with egg mixture.
18.) Reduce oven to 425°.
19.) Transfer pies to oven.
20.) Bake 15-20 min, until top crusts begin to turn golden brown.
21.) Remove from oven & let stand 15 min before serving.


Creamed Chicken & Vegetables
Makes 8 cups

Ingredients:

* 1 stick unsalted butter
* 1 1/2 cups mirepoix, diced carrots, celery & onion
* 1 1/4 cups all purpose flour
* 6 cups chicken stock, warmed
* 1/2 cup heavy cream
* 1 tsp salt
* Cracked black pepper
* 3 cups cooked chicken, shredded
* 2 cups frozen green peas

Directions:

1.) Melt butter in large stockpot on medium.
2.) Add mirepoix.
3.) Increase heat to med-high.
4.) Cook, stirring occasionally, about 10 min, until mirepoix begins to soften.
5.) Add flour, stirring until well-combined.
6.) Reduce heat to medium.
7.) Cook 5 min, stirring often, watching carefully that it doesn't burn.
8.) Slowly add 2 cups stock to mixture; stir 1 min to make a smooth paste.
9.) Continue adding stock, 1 cup at a time.
10.) Whisk continuously until all stock is used and mixture is smooth.
11.) Continue to cook, stirring, until mixture comes to a full boil, about 5-6 min. 12.) Reduce heat to med-low.
13.) Slowly whisk in heavy cream.
14.) Season with salt and pepper.
15.) Add chicken & return to simmer.
16.) Stir in peas 10 min prior to serving.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas

Hello! It is freezing in my neck of the country, so comfort food is very welcome. Here is a new take on a classic recipe, it is sure to make your day a bit "SPICIER!" Enjoy!

“Food is not about impressing people. It's about making them feel comfortable.”
-Ina Garten


Chicken Pot Pie: Tex-Mex Style

Ingredients:

* 8 cups chicken broth
* 1 cup + 3 Tbsp cornmeal, divided
* 2 green onions, finely diced, divided
* 4 Tbsp butter
* 2 Tbsp Tabasco sauce (I use the green one)
* 2 cups mixed vegetables, (tex-mex style)
* 1/4 cup poblano peppers, finely diced
* 3 1/2 cups cooked chicken, shredded
* 1 cup sharp cheddar cheese

Equipment Needed:

* Stockpot
* Large oven-proof skillet

Directions:

1.) Preheat oven to 350 degrees.
2.) Add broth to pot; bring to rolling boil on medium-high.
2.) Cook 1 hour on low boil, until stock is reduced by half.
3.) Reserve 1 cup.
4.) Add 3 cups of hot stock to large saucepan on medium-high heat.
5.) Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil.
6.) Cook and stir about 5 min, until mixture is smooth and thickened.
7.) Fold half of the chopped green onions into cornmeal.
8.) Remove from heat; let stand while preparing remainder of recipe.
9.) Place butter and Tabasco in an oven-ready skillet; heat on medium.
10.) Stir in 3 Tbsp cornmeal until mixture is bubbling.
11.) Raise heat to medium-high.
12.) Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
13.) Add vegetables, peppers, and reserved cup of stock to skillet.
14.) Stir to combine.
15.) Bring to a simmer, 4 min, or until sauce thickens.
16.) Turn off heat.
17.) Fold chicken and remaining green onions, stir until well-mixed.
18.) Smooth surface evenly.
19.) Fold cheese into cornmeal/onion mixture & spread over Tex-Mex mixture.
20.) Smooth surface, as if frosting a cake.
21.) Transfer skillet to oven.
22.) Bake 30-35 min, until golden brown on top and edges bubble.
23.) Rest 10-15 min before serving.

Thought of the Day:
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
-Edith Sitwell

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Strive not to be a success, but rather to be of value."
-Albert Einstein


Hello and Welcome! Today I have another wonderful soup recipe to share with you! Enjoy!


"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Vegetarian Potato, Leek, and Spinach Soup

Serves: 8

Ingredients:

*2 Tbsp extra virgin olive oil
*1 1/2 Cups potatoes diced
*1 Cup leeks cleaned and diced
*1 1/2 Cups mirepoix (carrots, celery & onion) diced
*2 Cartons vegetable stock
*1/2 tsp ground nutmeg
*1 Cup light Cream, at room temperature
*1 Pkg baby spinach cut into fine strips (chiffonade)
*2 tsp lemon juice
*1 Tbsp thyme, finely chopped


Equipment Needed:

* Stock/soup pot
* Hand blender (you can use a regular blender)
* Saute' pan

Directions:

1.) In a soup pot, soften vegetables in olive oil over medium-high heat, about 5 min. 2.) Stir occasionally, do not brown.
3.) Add vegetable stock to pot and bring to a bring to boil on high.
4.) Reduce heat and simmer 30-40 min.
5.) Carefully puree soup with hand blender in pot until smooth (or carefully pour into blender, puree and return to pot).
6.) Salt and pepper to taste.
7.) Add nutmeg and stir well.
8.) Remove soup from heat.
9.) Temper light cream (pour cream into bowl and slowly add 2 cups of hot soup to cream).
10.) Add cream mixture back into pot.
11.) Quickly saute' spinach.
12.) Add sauteed spinach to soup.
13.) Just before serving stir in lemon juice.
14.) Ladle into bowls and garnish with thyme.


"Do vegetarians eat animal crackers?"
-Author Unknown


Joke of the Day:

Little Emily was complaining to her mother that her stomach hurt. Her mother replied, “That’s because it's empty. Maybe you should try putting something in it." The next day, the pastor was over at Emily's family's house for lunch. He mentioned having his head hurt, to which Emily immediately replied, "That's because it's empty. Maybe you should try putting something in it."



Have a great weekend and remember: Go Ahead & Indulge!

Temptation Thursday

Hello and Welcome!

Today I am going to tempt you with the menu I have settled on for Christmas!
I will be having sixteen guests over for dinner Christmas, so I needed a menu
that was not only delicious, but simple!


May Peace be your gift at Christmas and your blessing all year through!
-Author Unknown



Roast Beef Tenderloin in Red Wine Sauce

Serves: 8

*1 Trimmed & Tied Beef Tenderloin (about 4 lbs)
*2 Tbsp Basting Oil
*4 Tbsp mince garlic
* salt and pepper (to taste)
*1 Cup red wine
*2 Cartons (11 oz each) Beef Culinary Gravy

You'll Need: Small Open Roaster
Preheat oven to 450 degrees

1. Place meat in roasting pan; rub with basting oil, garlic, and salt and pepper.
2. Sear on center rack of oven 15 min; reduce heat to 350 degrees.
3. Roast meat about 15 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
4. Transfer meat to clean platter; let rest 10-20 min.
5. Place pan on stove-top on MEDIUM-HIGH; add red wine, stirring to loosen browned bits from bottom of pan. Reduce liquid by half, 6-7 min. Add gravy; cook, stirring, until warmed through.
6. Slice meat into 1/2 inch thick slices and arrange neatly on plates, top with wine sauce.


Perhaps the best Yuletide decoration is being wreathed in smiles.
-Author Unknown



Mushroom Risotto

Serves: 8

*2 cartons (32 oz each) Beef Culinary Stock
*3 pkgs (4 oz each) Gourmet Blend Mushrooms
*3 Tbsp Basting Oil
*4 Tbsp Pure Olive Oil
*1 cup sweet onion, diced (1 cup)
*3 cloves Garlic, minced
*2 cups Arborio Rice
*1 cup dry white wine
*2 Tbsp Butter
* Salt and pepper
*4 Tbsp (1/4 cup) Shredded Parmigiano-Reggiano
*4 Tbsp (1/4 cup) Chives, minced


You'll Need: Baking sheet, braising pan
Preheat oven to 450 degrees

1. Heat stock in saucepan on medium-low; reduce to low. Simmer as you proceed with recipe.
2. Toss mushrooms with basting oil; arrange in single layer on baking sheet. Roast 20 min; remove from oven. Set aside.
3. While mushrooms are roasting, heat olive oil in braising pan on medium. Add onion and garlic, cook 5 min.
4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladle of stock for adjusting consistency of dish immediately prior to serving.)
7. Add remaining stock, one ladle at a time, stirring constantly, about 30 min. Add next ladle only after almost all liquid is absorbed (you may not use all the stock).
8. Add roasted mushrooms to pan with last ladle of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.
9. Add butter; turn off heat. Stir; season to taste with salt and pepper. Sprinkle with cheese; garnish with chives.




Cider-Glazed Carrots with Pumpkin Seeds

Serves: 8

*2 lbs Organic Carrots, trimmed, peeled
*2 Tbsp Basting Oil
*2 cups Apple Cider
*1 Tbsp Clover Honey
*1 Tbsp Lemon-Dill Finishing Butter
*Salt and pepper to taste
*2 Tbsp organic pumpkin seeds

Preheat oven to 450 degrees.

1. Cut carrots on bias. Place in bowl; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet.
2. Roast carrots for 20 min, until tender. Remove from oven; set aside.
3. Make the glaze while carrots roast: Add cider and honey to large skillet on medium-high. Stir to blend; bring to a boil.
4. Cook, stirring about 10 min, until liquid is a syrupy consistency and mixture has reduced by about half.
5. Remove from heat. Add lemon-dill butter; stir to melt and blend.
6. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.


Christmas is not as much about opening our presents as opening our hearts.
-Janice Maeditere


Until tomorrow: Go Ahead & Indulge!

Mangia Monday!

Hello!

I have wonderful recipe to share with you today!
It was a HIT with my family!

Buon Appetito!




Slow-Cooked Beef Minestrone

Servings: 14 cups
ACTIVE TIME: 30 min
TOTAL TIME: 5 - 8 1/2 hours

Ingredients:

* 1 pkg (about 1.5 lbs) Boneless Beef Chuck Roast, cut into 1-inch cubes
* Pan Searing Flour
* 2 Tbsp Olive Oil
* 2 cups Cleaned & Cut Soup Vegetables (carrots, celery, squash)
* Salt and pepper
* 32 oz Beef Stock
* 1 can (14.5 oz) Diced Tomatoes
* 3 cups Tomato Sauce
* 1/2 cup dry Ditalini Soup Pasta
* 1 can Cannelini Beans, drained and rinsed
* 1 pkg (6 oz) Baby Spinach


You'll Need: 6-8 qt slow cooker, large braising pan.

Directions:

1.) Dust beef with pan-searing flour; pat off excess.

2.) Heat oil in large braising pan on MEDIUM-HIGH until oil faintly smokes.

3.) Add beef and sear 10 min until all sides are paper-bag brown.

4.) Transfer beef to slow cooker; don't discard pan drippings.

5.) Add vegetables to pan with beef drippings; season with salt and pepper.

6.) Cook vegetables, stirring, 3 min; add to slow cooker.

7.) Add stock, tomatoes, and sauce to slow cooker.

8.) Cover, cook 4 1/2-6 hours on HIGH or 8-10 hours on LOW.

9.) Add dry pasta & beans 30" before end of cooking on HIGH (45" before on LOW).

10.) Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt.

Serve with crusty Italian bread.



Until Tomorrow:

Go Ahead and Indulge!

Tasty Tuesday!!

Hello!

I hope everyone made it through their Monday without too much difficulty!

I never think of days in terms of Monday: the first day of the week, and so on...

Since I am a stay at home mom it does not matter what day it is - I still have my kids, DH, house, business (and everything else) to care for!

I think of days of the week in terms of food.

I like to plan my supper menus so I have an idea of what I will be making for the week.

Everything is open to change, but it is nice to have a rough plan to go buy!

For instance, yesterday, was a cool, but enjoyable day - so the kids and I spent most of the day outside!

In cases like that, we eat dinner later and it need to be quick and easy to make!!!

I decided to make a Frittata! Who can go wrong with eggs, cheese, vegetables and whatever else you can find?

The first thing I like to do is scour the refrigerator for leftovers that I can use - this makes cooking even EASIER!!!

Second, I take filling requests from the kids!

Lastly, I create! I say create, because that is what I do: no recipes, I just grab what I want/need and cook away!






Monday Night Frittata

Serves 4

* Organic cooking spray
* 6 Organic Eggs
* Pinch of Sea Salt
* Fresh Ground Pepper (to taste)
* Garlic Powder
* Parsley
* 1/2 cup leftover diced potatoes & onions
* 6 Slices of Bacon (minced)
* 1 tomato (chopped)
* 1/4 cup fresh grated mozzarella


Directions:

1.) Spray omelet pan with cooking spray.
2.) Place pan over medium heat for about 5 minutes.
3.) While pan is heating beat the eggs in a small bowl, add seasonings.
4.) Once pan is heated thoroughly, add potatoes and bacon - saute for about 3 minutes.
5.) Add beaten eggs to pan and let cook until bottom is set.
6.) Push in sides of eggs with a rubber scraper to let the loose egg on top fall to the sides.
7.) Once the sides have cooked until set, flip egg mixture and let bottom cook a few more minutes. (this takes practice).
8.) Top the egg mixture with tomatoes and cheese (and whatever else you may want).
9.) Place a lid on pan for several minutes to melt the cheese.
10.) Cut into slices, transfer to a plate and serve with toast.





Enjoy!


I wonder what tonight has in store for us!!!

Ciao!

Leave My Food Alone

Please visit this link and fill out the petition!

LeaveMyFoodAlone.org is a petition designed to stop HR 875. In its current form, the bill could prevent small local organic farms and community gardeners from growing and selling you nutritious, truly fresh, organic produce.  It would crush our small local food producers by imposing heavy government regulation that only large corporations could adhere to. Imagine:

• No more farmers markets.
• No more garden fresh, seasonal ingredients from the local farmer at your favorite restaurant.
• No more roadside stands with fresh picked sweet corn, juicy ripe tomatoes, or refreshing 
  
  watermelons in the summer.
  

Americans would essentially be forced to only eat corporately manufactured, chemically treated, hermetically sealed, irradiated fruits and vegetables. 

To prevent this bill, act now by signing the petition!