Two Cheese Mac and Cheese

     The September issue of Cooking Light is full of great meals that are kid friendly.  This is the second recipe I have tried in 12 hours-last night we made salmon. When I saw this recipe for mac and cheese, I immediately thought about how I could doctor it up to be a more nutritious lunch that I could send in Wren's lunchbox when I go back to work.  My friend Erin recently told me about quinoa pasta, that her daughter Hazel loves.  I bought a box and used it in this recipe to add some extra protein.  I also steamed and food processed kale to sneak in some vegetables.  Wren is a big fan of kale, go figure.  Most other green things, she turns her nose to these days.  Here's hoping that this dish doesn't end up on the floor!

Two Cheese Mac and Cheese

Ingredients
10 oz elbow macaroni
2 tbsp olive oil
3 cloves garlic, crushed
2 1/4 cup vegetable broth, divided
1/2 cup milk
6 tsp flour
4 oz cream cheese
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
3/4 cup shredded cheddar

Method
Preheat broiler on high
1. Cook pasta according to package directions.
2. Heat oil in a medium skillet over medium high heat.  Add garlic and cook for 3 minutes.  Stir in one cup of vegetable broth.  Cook for 1 minute.  In a small bowl, combine the remaining broth, milk, and flour with a whisk.  Add this mixture to the skillet.  Bring to a boil and cook for 5 minutes or until it begins to thicken. 
3. Remove from heat and stir in cream cheese until smooth.  Add the kale, salt, and pepper before stirring in the pasta. 
4. Transfer the pasta to a baking dish coated in cooking spray.  Sprinkle with cheddar cheese and then broil for 3 minutes or until the cheese melts and begins to brown.

Pad See-Ew

         We got back on track this weekend with our New Year's resolution to cook more on the weekends.  We strayed for the first time last week because Arnauld was craving Indian really bad, so we headed out as a family to our favorite spot in New Haven, Thali.  This week, Arnauld dreamed up Thai and he made his own variation of Pad See-Ew, using skinny noodles because we couldn't find any thick rice noodles at the grocery store.  He also chose steak tips and shrimp instead of using chicken.  Our kitchen was one busy place this weekend...that's why I'm going to take the lazy route on this one and just post the link that Arnauld used as a starting point for our meal. 

Pad See-Ew

Pesto Chicken Pasta

     So far my New Year resolution to make more homemade meals on the weekend is four for four.  This weekend I looked to realsimple.com for a dinner idea.  I sent Arnauld the link (since he has taken to working on Saturdays...) and he quickly responded that he though it looked delicious.  Luckily this was an easy dinner to prep and then throw together.  I baked the chicken ahead of time and when Arnauld got home, we boiled pasta, threw the rest of the ingredients in the pot, and dinner was ready.  This could easily become a quick week night meal.

Pesto Chicken Pasta

Ingredients
4 boneless skinless chicken thighs
salt and pepper
1 lb rigatoni
olive oil
1/2 cup kalamata olives, cut in half
1 cup mini mozzarella balls, halved
3/4 cup pesto

Method
Preheat oven to 400 degrees
1. Rub chicken with olive oil and sprinkle with salt and pepper.  Roast on a baking sheet for 20-25 minutes or until cooked through.  When cooked, use two forks to shred the chicken.
2. Cook pasta according to package directions.  Drain and return to pot.
3. Stir in pesto, chicken, olives, and cheese. 

Shrimp and Penne with Spring Herb Pesto

     Arnauld has been very busy at work and working late most nights, therefore my motivation and need to cook has been almost non-existent.  I have been mooching meals from my parents and Grandma most days.  But alas, Arnauld was granted a three day weekend and we were able to make dinner together.  This recipe came from the April 2012 issue of Everyday Food.  It was very quick and easy to throw together and would be perfect for a week night meal.

Spring Herb Pesto

Ingredients
1 large bunch of parsley, stems removed
1/2 bunch of fresh mint, stems removed
1/2 cup toasted sliced almonds
1/2 cup extra virgin olive oil

Method
1. Combine all ingredients in the food processor and process until smooth.  The pesto can be stored in the refrigerator for up to five days.

Shrimp and Penne with Spring Herb Pesto

Ingredients
salt and pepper
3/4 lb penne
1 lb shrimp, peeled and deveined
1/2 lb snap peas
1/2 cup Spring Herb Pesto
1/2 cup ricotta
Grated Parmesan cheese

Method
1. Bring a large pot of water to a boil.  Cook pasta according to package directions.
2. In the last 3 minutes of cooking, add the shrimp and snap peas to the boiling pasta.  Cook until the shrimp are cooked through and the snap peas are bright green.
3. Reserve 1/2 cup of pasta water. Drain the pasta, peas, and shrimp and return to the pot.
4. Add the pesto and enough pasta water to form a sauce that covers the pasta completely.
5. Serve topped with grated Parmesan and a small scoop of ricotta cheese.

The Taste Test
     Arnauld found this pasta dish to be bland.  I think when you think of pesto, you immediately taste garlic and fresh basil.  This was a different kind of pesto, much more mild.  The dish was fresh and easy.  The cheese definitely helped to add some extra flavor.

What Dad Cooked: Pasta Caprese

     My Mom's birthday fell on a Friday.  My Dad had the day off so he did all of the grocery shopping and met me at my house after work to help prepare a delicious birthday dinner for my Mom and the rest of our family.  By the time I got home, my Dad was already over and making himself right at home in my kitchen.  He has a very similar style as me in the kitchen, not too precise with measurements, fairly laid back, and a little bit messy.  We found this recipe together earlier in the week, it seemed simple enough but I wondered if it would be flavorful because it was so simple.  There was no need for worry, because this pasta was so great!  The oil and vinegar sauce mixed with the fresh tomatoes, basil, and fresh mozzarella was perfect.

Caprese Pasta

Ingredients
5 large tomatoes, peeled, seeded, and diced *
1/2 cup of extra virgin olive oil
1 tsp balsamic vinegar
2 cloves of garlic, minced
1 tsp salt
pepper to taste
Pinch of cayenne pepper
1 lb rigatoni
8 oz fresh mozzarella, cubed
15-20 fresh basil leaves, shredded

*To peel, seed, and dice tomatoes but a shallow X on the bottoms of the tomatoes.  Bring a large pot of water to a boil and place the tomatoes in for about 15 seconds.  Remove the tomatoes immediately using a slotted spoon.  Place the tomatoes into  a pot of ice water.  Now the skins should be easy to remove.  My dad then just squeezed the tomatoes to remove the seeds and diced them up.

Method
1. Place the diced tomatoes in a colander for about 15 minutes to remove any extra juice.
2. In a medium bowl, combine the tomatoes, olive oil, vinegar, garlic, cayenne pepper, salt, and pepper.  Mix and let sit for 20 minutes at room temperature.
3. Bring a pot of water to a boil over medium heat and cook the pasta according to the directions on the package.
4. Drain and return the pasta to the pot.
5. Add the tomato mixture, mozzarella, and basil.  Toss and serve.

Baked Macaroni and Cheese

    Since my Dad's birthday happened to land on Super Bowl Sunday this year, our celebration was twofold, especially since the Giants are playing and that is Arnauld's team.  We have slowly been reintroducing meat into our diet, Arnauld a little faster than me!  When I suggested we make dinner for my Dad's birthday, he knew right away that he wanted to make ribs.  He has made ribs before, carefully mixing together his own rub and barbecue sauce.  He is really proud of this recipe.
     I am making baked macaroni and cheese to go along with the meal.  I have made different variations in the past, but opted for a Cooking Light recipe this time around.

Baked Macaroni and Cheese
Recipe from Cooking Light

Ingredients
3 cups uncooked Penne Pasta
1 12 oz carton of 2% cottage cheese
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup shredded sharp cheddar cheese
1/2 tsp salt
1/8 tsp black pepper
Cooking Spray
3 tbsp Panko
1 tbsp minced parsley

Method
Preheat oven to 375 degrees
1. Cook the pasta according to the package directions.  Drain and place in a large bowl.
2. Place the cottage cheese in a food processor and process until smooth.
3. Combine the cottage cheese, cheddar, 1/4 cup Parmesan, salt, and pepper.  Add this mixture to the pasta.
4.  Spoon the mixture into an 11x7 glass baking dish that has been coated with cooking spray.
5. Combine the rest of the Parmesan, Panko, and parsley.  Sprinkle evenly over the pasta.
6. Bake for 10 minutes.  Then preheat the broiler (without removing the dish).  Broil the pasta for 1 minute or until the top browns.

The internet also suggested a quick salad to go along with this pasta dish, so I made that as well.

Spinach Salad

Ingredients
8 cups baby spinach
2 cups cherry tomatoes, halved
3/4 cup red onion, chopped
1/4 cup white wine vinegar
2 tbsp olive oil
1 tbsp minced oregano
1/8 tsp salt
1/8 tsp black pepper

Method
1. Assemble salad.
2. Combine the white wine vinegar, olive oil, oregano, salt and pepper.  Pour over the salad and toss gently.

Arnauld's famous and very popular ribs.

The Taste Test
     The macaroni and cheese was a huge hit.  You would have never guessed that it was made with cottage cheese!  It was so creamy and the Panko topping added a nice crunch.  This recipe is definitely a keeper. The salad was also a great complimentary side dish.  The dressing was light and delicious.

Penne with Roasted Tomatoes, Garlic, and White Beans

     My mom forwarded me this recipe, from The Food Network, earlier this week.  I passed it along to Arnauld who responded favorably.  When he suggested going out for a nice Italian dinner this weekend, I reminded him or this recipe-keeping my fingers crossed that he would take the bait and we could wear sweatpants to dinner.   It worked and comfort prevailed!

Penne with Roasted Tomatoes, Garlic, and White Beans
Recipe from The Food Network

 Ingredients
3 large tomatoes
2 tbsp olive oil
4 cloves of garlic
salt and pepper
1/2 lb penne pasta
1 can cannellini beans
1/4 cup fresh basil, chopped

Method
Preheat oven to 450 degress
1. Cut each tomato into 4 wedges and scoop out the seeds.  Place the tomatoes and garlic in a baking dish then drizzle 1 tablespoon of olive oil over the top.  Sprinkle with salt and pepper.  Roast in the oven for 40 minutes.
2. Cook pasta according to package directions.
3. When the tomatoes are done, pick the garlic out and mash in a small bowl using a fork.
4. Rinse and drain beans in a colander.  When pasta is done cooking, drain the pasta over the beans to warm them.  Return the pasta and beans to the pot.
5. Add the garlic, tomatoes, basil, and the remaining tablespoon of olive oil to the pot.  Season with salt and pepper.  Serve topped with Parmesan cheese.

The Taste Test
    This was a very simple dish that didn't pack a whole lot of flavor.  The Parmesan cheese really added a lot and should not be overlooked.  This recipe was simple and nutritious, perfect for any night of the week.

Cajun Seafood Pasta

     I started the week out in a really crabby mood that lasted most of the week...because I had grad school scheduled for Friday night and most of the day Saturday.  I love to learn but at the end of a week of work, I just want to relax and do my own thing.  Well, I got the best email Thursday night announcing that class was canceled on Friday night.  Unfortunately the teacher was sick but fortunately for me, I got to spend the night at home with Arnauld and the pups.  To celebrate the extra time, Arnauld sent me a recipe that I executed and had (almost) ready by the time he got home from work.

Cajun Seafood Pasta

Ingredients
1 cup heavy cream
1 1/2 tsp fresh basil, chopped
1 1/2 tsp fresh thyme, chopped
1/2 cup fresh parsley, chopped
3/4 tsp salt
1 tsp black pepper
1/2 tsp white pepper
3/4 tsp crushed red pepper
1/2 cup green onions
1 package sliced mushrooms
1/2 lb shrimp
1/2 lb scallops
1/4 cup Swiss cheese, grated
1/4 cup Parmesan Cheese, grated
1 tbsp butter
1/2 lb penne pasta

Method
1. Melt the butter in a medium skillet.  Saute the green onions and mushrooms until the vegetables are tender.  Set aside.
2. Pour cream into a large skillet and cook over medium heat.  Stir continuously just until it begins to boil.  Reduce the heat and add herbs, salt, peppers, mushrooms and onions, and parsley.  Simmer 15-20 minutes or until thick. Allowing this time really helps to improve the taste of the sauce.
3. Stir in the seafood, cooking until the shrimp is no longer transparent.  Then stir in the cheeses until the mixture is well blended.
4. Cook pasta according to package directions.  I recommend doing this around the same time as you add the seafood to the cream sauce.  The sauce takes a bit of time to thicken up.
5. Serve seafood and cream sauce over the pasta.


The Taste Test
     The pictures don't do this dish justice.  First of all, long gone is the natural light I aim to use in my pictures.  Secondly, the sauce looked just kind of "eh" in the pan.  After Arnauld's first bite, he said "Mmmmm.  That's good.  That's really good," as if he was surprised.  He followed his second bite with, "this is restaurant caliber pasta."  This dish was full of flavor.  While I am not always a huge fan of creamy sauces, this one was not super thick and we both really enjoyed the meal.

Take away message: when life gives you a little extra time...spend it with the ones you love!

Pasta with Lemon, Olives, and Basil

     Arnauld requested "a simple pasta" for dinner tonight.  He said, "something like olive oil and crushed red pepper.  That's it."  As he described his dream dish, I thought to myself, "that won't make a very exciting blog post."  So I turned to my favorite food apps and found a recipe from Whole Foods that had just a few ingredients and sounded like it would be fresh and delicious.  When I told Arnauld I wanted to spice it up a bit, he said "Can't you ever just listen to me?"  I listened but knew I could do better.  When dinner was finally on the table, his exact words were "Wow!  This looks great.  This was just what I was thinking of." 

Pasta with Lemon, Olives, and Basil

Ingredients
1/2 lb penne pasta
Zest and Juice from 1 lemon
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/2 cup Kalama olives, sliced
1/4 cup basil, chopped
Salt and Pepper to taste

Method
1. Cook pasta according to package directions.
2. Combine the lemon zest and juice, oil, garlic, olives, and basil in a large bowl.  Whisk these ingredients together.
3. After draining the pasta, add it to the lemon mixture and mix together.  Season with salt and pepper and serve.  You can top this dish with a little fresh Parmesan if desired.

The Taste Test
     This dish had a strong lemon flavor that made it taste fresh and light.  The olives added a nice salty contrast.  Arnauld and I both enjoyed this quick and easy dinner.  I quickly cooked up some shrimp for Arnauld to add to his pasta.  I bet this would also taste great with some grilled chicken if you wanted to add some protein.  Arnauld is already excited because he froze the leftovers and plans to have them next Saturday when I'm not around.

Arnauld's Twist on Mediterranean Pasta

     So I am officially back to work, although I worked all summer!  The beginning of this year has been interesting only because I am not preparing for a class as I have the past six years.  Instead I am trying to figure out my new role as a reading teacher.  It has been a bittersweet transition because I loved my job as a classroom teacher.  I loved the clean slate that came with the beginning of the school year and the excitement of getting to know a new group of students.  Right now, I am not sure what to expect but am certain that I will love my new role because I love to teach reading. 
     As  I went back to work, Arnauld had a week of vacation.  The threats of Hurricane Irene have been all that there is to talk about, so he has been completing the to-do lists that I leave for him so that we are prepared for the storm.  Although he thinks I'm crazy, he has gone grocery shopping and bought bottled water and snacks, moved all of the patio furniture into the garage, and even done the laundry.  I sneaked in line, "something for dinner" on yesterday's grocery list.  When I got home from the gym last night, I was greeted with the warm smell of his own version of Mediterranean Pasta.


Arnauld's Mediterranean Pasta

My camera is still not back from being repaired :(

Ingredients
1/2 box penne pasta
1/2 bag of spinach (about 5 oz)
1 can Cannellini beans, rinsed and drained
1 can diced tomatoes
1 can black olives, cut in half
olive oil
2 cloves garlic, minced
dried oregano
dried basil
salt and pepper to taste
crumbled feta (for topping)

Method
1. Cook the pasta in a large pot according to the package directions.
2. Meanwhile, heat a large skillet over medium heat.  Saute the garlic until golden brown.
3. Add the diced tomatoes and beans to the skillet.  Stir in a dash of salt, oregano, and basil.  Increase the heat to medium high to bring the mixture to a boil.
4. After about ten minutes, add the spinach and olives and lower the heat to a simmer. Stir in the spinach until it begins to wilt.  Let the mixture simmer for about 2 minutes.
5. Serve the vegetable mixture over the pasta, topped with a sprinkling of feta cheese.  Arnauld said for a thicker sauce, you can add in the feta in with the spinach and olives.

The Taste Test
     This was a very simple dish, but all of the ingredients really complimented each other.  I liked the texture of the beans against the fresh taste of the tomatoes mixed in with the saltiness of the olives.  I love when Arnauld cooks!

Penne and Zucchini with Lime and Herbs

     I feel like I haven't posted in forever...but it's only been about a week!  Arnauld and I just got home from visiting my sister and her family in North Carolina.  We had a great time playing with the kids and just spending time together.  While we were traveling, I picked up a Rachel Ray magazine and while our flight was delayed last night, Arnauld and I picked a recipe to make for dinner tonight.


Penne and Zucchini with Lime and Herbs

Ingredients
Salt and Pepper
1 lb penne pasta
2 medium zucchini
3 tbsp olive oil
1 chili pepper, finely chopped
4 cloves of garlic, finely chopped
2 limes, juiced
2 tbsp butter
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup basil, chopped
1 cup grated pecorino-romano cheese
1/2 cup finely chopped pistachio nuts

Method
1. Bring a large pot of water to a boil.  Add salt and pasta and cook until al dente.  Drain and save 1 cup of the water.
2. While the pasta is cooking, cut the zucchini into fat matchsticks, about 1/4 inch by 2 inch strips.
3. In a large skillet, heat the olive oil over medium high heat.  Stir in the garlic and chili peppers and cook for one minute.  Add the zucchini and season with salt and pepper.  Cook 8-10 minutes or until tender.
4. Add the lime juice to the zucchini and stir in the butter until melted.  Add the pasta, parsley, mint, and basil along with a handful of the cheese.  Stir in the reserved water from the pasta.  Toss for one to two minutes.  Top with more cheese and the pistachios.

The Taste Test
   Yum!  This was a simple and very tasty dish.  I even threw in some yellow squash along with the zucchini.  Delicious!

Happy Father's Day!

     My dad is a fan of Guy Fieri and the show Diners, Drive-Ins, and Dives.  He and my mom have actually eaten at a few of the "dives" featured on the show.  My dad is super hard to buy gifts for and he's actually more grateful for time spent with the family than gifts.  So this Father's Day, I bought him the book, Diners, Drive-In's and Dives: An All American Road Trip and made 2 of the recipes from the book for my Dad's celebration.  We had to celebrate yesterday because my dad is scheduled to work late today, which is a bummer.  But I'm glad we got to spend some time together!

One of my favorite pictures at my parents house is in their bedroom.  It's a picture of my Pop walking my mom down the aisle at my parent's wedding.  I was really happy that my pal Kelly snapped this great shot of my Dad and I. 

   
      I chose this first recipe because it is from Maine, a place my dad is a real fan of.  This recipe comes from a diner called A1 in Gardiner, Maine.

Mike's Maine Crab Cakes

Ingredients
1-1 1/2 lbs fresh crab meat
1 1/2 cups fresh corn
3/4 cup red bell pepper, diced
3/4 cup celery, chopped
3/4 cup yellow onion, finely chopped
1 cup mayonnaise
3/4 tsp dry mustard
3/4 tsp salt
1/2 tsp black pepper
1 large egg, beaten
2 1/2 cups wheat saltines, crumbled and divided
2 tbsp unsalted butter

Method
1. Mix the crab meat, corn, pepper, celery, onion, mayo, and mustard in a medium bowl.  Season with salt and pepper.
2. Gently fold in the egg.  Add 1 1/2 cups of cracker crumbs and mix in gently.  Be careful to not overwork the mixture.
3. Place the remaining cracker crumbs on a plate.
4. Form the crab meat mixture into 3 inch patties.  Press each side into the plate of crumbs.
5. Heat a large skillet over medium-high heat.  Add the butter.  Cook the crab cakes until they are golden, 4-6 minutes per side.

The Taste Test
     I cooked the crab cakes in batches.  The book suggested cooking them 6 minutes per side, which turned out to be a little long.  I had to experiment with the timing for these and I'm not sure I had it quite figured out in the end.  However, these crab cakes were very good!  My dad asked about a sauce, which I had also wondered about but the cookbook did not recommend a sauce. In the end, I don't think a sauce was necessary because the mayonnaise helped to keep the crab cakes moist and delicious. 

    This second recipe is not from my Dad's new cookbook.  I wasn't sure who would actually show up for dinner and I worried that the crab cakes wouldn't be enough.  I found a simple pasta dish from Real Simple that I went with.

Shrimp, Leek, and Spinach Pasta

Ingredients
16 oz. gemelli pasta
2 tbsp unsalted butter
3 leeks, cut into half moons
salt and pepper
2 lbs medium shrimp
Zest from 2 lemons
3/4 cup heavy cream
10 oz baby spinach

Method
1. Cook the pasta according to package directions and return to pot.
2. Heat the butter in a large skillet, over medium heat.  Add the leeks and a dash of salt and pepper.  Cook until the leeks are soft, 3-5 minutes.
3.  Add the shrimp and lemon zest.  Cook until the shrimp are opaque-about 4-5 minutes.
4. Add the cream and a dash of salt to the pasta in the pot, over medium heat.  Stir until the pasta begins to thicken.  Add the shrimp and spinach.  Stir and cover until the spinach begins to wilt.  

The Taste Test
    This was a relatively simple dish to put together and it tasted great.  I think this dish would be just as great without the cream.  If I were to make it again, I might leave the cream out to make this dish a little healthier.

     My Mom made a broccoli slaw salad to go along with dinner.  She gets regular emails from the Hungry Girl website, where this recipe came from.


Asian Broccoli Slaw 

Ingredients
16 o. package broccoli cole slaw
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange packed in water
1 cup chopped scallions
2/3 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1/4 cup slivered almonds

Method
1. Toss all of the ingredients together in a large bow and mix.
2. Refrigerate for 2 hours and stir again before serving.

The Taste Test
    Simple, nutritious, and tasty.  This is a great summer salad.


    I chose a dessert from my Dad's cookbook.  This recipe came from a place called Pizza Palace in Knoxville, Tennessee.  Coconut is a fan favorite in my family so this coconut cream pie seemed perfect.

Coconut Cream Pie

Ingredients
3 cups whole milk, divided
3 eggs
1/2 cup cornstarch
3/4 cup sugar
2 tbsp unsalted butter
1/8 tsp salt
1 1/4 cup shredded coconut
1/3 cup shredded coconut, toasted
1 tsp vanilla extract
1 10 inch prepared baked pie crust (I used a graham cracker crust)

Method
1. Whisk 1/2 cup of milk, eggs, and cornstarch in a small bowl until smooth.
2. In a medium saucepan, whisk the remaining milk with the sugar, butter, and salt.  Over medium heat, bring the mixture to a boil and them slowly whisk in the egg mixture.  Continue to cook, whisk constantly.  When the mixture begins to boil and is very thick remove it from the heat and whisk in the untoasted coconut and vanilla.
3. Pour the custard into the pie crust and spread evenly.  Sprinkle the toasted coconut on top.
4. Place the pie in the refrigerator until chilled and set-about 2 hours.

The Taste Test
YUM! YUM! YUM!

     So back to the real reason for all the deliciousness in this post...my Dad.  He really is a great dad and I know everyone says that on Father's Day, but my Dad truly is great every day of the year.  He's always been there for my family, through thick and thin.  He's also just about the wisest and handiest man I know.  He is a learner and while at times he gets frustrated in the learning process, he is always trying to figure things out-that's how he got so smart.  Back when I was younger, like maybe six, I thought he wasn't very smart because he had messy handwriting.  But as I grew up, I learned there is much more to life than your handwriting.  I strive each day to be as patient and as understanding as my Dad-and to also write a little neater.

My Dad enjoying his Father's Day dinner.  Isn't he cute?

Happy Father's Day, Dad.

I love you!

xox

Udon?

     I already mentioned that over the weekend I spent some time searching for some new recipes.  One blog that I came across, Vegan Yum Yum, had short videos for some of the recipes that was so fun.  I only watched one but watching the cooking process, start to finish, really stuck with me.  So while Arnauld and I were walking around Whole Foods this weekend and I saw a package of Udon Pasta, I was immediately reminded of the video I watched on this blog.  I bought the Udon and the other ingredients I remembered seeing so that I could make this Broccolini, Cherry Tomato, and Bean Udon.

Broccolini, Cherry Tomato, and Bean Udon
A Recipe for One

Ingredients
1 Bundle of Udon Noodles
1 tbsp olive oil
Salt and Pepper
Crushed Red Pepper Flakes
3-6 stalks of broccolini
1/2 cup cherry tomatoes, halved
1/2 cup Great Northern Beans
Balsamic Vinegar for drizzling

Method
1. Bring a pot of water to a boil.  Cook the Udon Pasta according to the package directions.
2. Heat 1 tablespoon of olive oil in a large skillet.  Add the broccolini, a dash of salt and pepper, and 1/2 teaspoon of red pepper flakes.  Cook until the broccolini is bright green and then push to the side of the skillet.
3. Add the cherry tomatoes to the skillet and cook until they begin to soften, about 1-2 minutes.
4. Add the beans and stir all of the ingredients together.
5. Top your pasta with the vegetables and drizzle with balsamic vinegar.

Spaghetti with Clams

    Arnauld and I gave up meat for lent.  Arnauld is actually the one who suggested it, which surprised me greatly!  He is a meat eater.  He is careful to have enough protein at every meal.  I was very excited about his idea because I really only ate meat every once in a while and only cooked it for him.  I have to admit, I have had a bit of anxiety this week thinking about adding new dishes to my rotation but I am excited to have this challenge to force us to try new things.  Tonight Arnauld requested spaghetti with clam sauce, something we had made probably a few years ago at this point. The recipe comes from a Giada book.

Spaghetti with Clams

Ingredients
Salt
1 pound of spaghetti
1/2 cup of extra virgin olive oil
2 shallots, finely chopped
2 pounds Manita clams, scrubbed clean
1/2 cup white cooking wine
1/2 cup chopped parsley
1/2 tsp sea salt
1/2 tsp pepper
2 tbsp unsalted butter
Zest of 1 Lemon

Method
1. Bring salted water to a boil and add spaghetti.  Cook until desired tenderness.
2. While the spaghetti is cooking, heat the oil in a large saute pan over medium high heat.  When is begins to smoke, add the shallots and cook for about 3 minutes.
3.Add the garlic and cook until they are golden brown and the shallots are translucent, about 3 more minutes.
4. Add the clams, wine, salt, pepper, and 2 tablespoons of parsley.  Cover the pan and simmer for 6 minutes or until all of the clams have opened.  Whisk in the butter to thicken the sauce.
5. Drain the spaghetti, reserve about 1/3 cup of the liquid.  Combine the spaghetti and clam mixture.  Add reserved water to moisten if needed.
6. Serve with a sprinkle of lemon zest and parsley to garnish.

The Taste Test
Arnauld wanted me to be sure to include in this blog post that this is not a clam sauce, it is pasta with clams.  It is a much lighter recipe than traditional pasta with clam sauce.  Once everything was chopped, this was a very simple recipe to execute and smelled delicious as it cooked.  The final results were light, fresh, and flavorful.

If you cook, they will come

   I've discovered that my cooking is a selfish act.  I cook so that my family can gather and be together.  I cook because I know that when I do, everyone will come over and for a moment relax from the craziness that ordinarily consumes their day.  Arnauld is probably tired of hearing me say, "Hey, want to make dinner for everyone tonight?"  Last night, New Years Eve, was no exception.  I went straight to the internet to find some new and not so complicated recipes to tackle.  Here is what I came up with:

Hot Artichoke Dip

Ingredients

• 1/2  cup  reduced-fat sour cream
• 1/3  cup  reduced-fat mayonnaise
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  salt
• 2  (14-ounce) cans artichoke hearts, rinsed and drained, divided
• 1  (15.5-ounce) can Great Northern beans, rinsed and drained
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2  tablespoons  chopped fresh parsley, divided
• 3  garlic cloves, minced
• Cooking spray

Method

1. Preheat oven to 400°.
2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
3. Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.

Maple Roasted Chicken with Sweet Potatoes

Ingredients

• 1 3 1/2- to 4-pound chicken, cut into 8 pieces
• 1 yellow onion, cut into 1-inch wedges
• 2 small sweet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons maple syrup
• 6 sprigs fresh thyme

Method

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Antipasto Style Penne

Ingredients

• 1  medium red bell pepper-I skipped this
• 1/2  cup  pitted kalamata olives, chopped
• 1/3  cup  refrigerated pesto
• 3  ounces  prosciutto, chopped-I also skipped this to make it a vegetarian option
• 1  (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
• 1  (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
• 8  ounces  uncooked penne pasta (about 2 cups)
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/4  cup  pine nuts, toasted

Method

1. Stir olives, pesto, tomatoes, and artichokes together in a large bowl.3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to vegetable mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

My mom made Magic Bars for dessert.

Magic Bars

Ingredients

1 stick melted margarine                            

1 1/2 cup graham cracker crumbs

6 oz chocolate chips                                     

1 cup coconut

1 can sweetened condensed milk

Method

Melt butter in 13x9 pan, pack in graham crackers on bottom of dish, and layer chocolate chips and coconut. Drizzle with sweetened condensed milk. bake at 350 degrees for 20-25 minutes.

     My sister and her family are leaving to go back to North Carolina later today.  My heart feels heavy knowing I'll have to say goodbye to them for a while.  It's amazing how much our family has grown with the addition of Jax and Ace.  They are so loved by everyone.  Sometimes I'm amazed by how much love I do have for them.  I feel so fortunate to have been able to be so close to them as they grow and learn.  I'm fascinated by how much they soak in from the world around them.  The other night I slept over my mom's house while Arnauld was in Long Island.  I slept in Jax's room.  When he woke up, he got so excited and said, "The sun is awake!  Time to get up."   They remind me to take time to cherish the little things in life, the things that make everything worthwhile.  It's these little moments that I will miss most-that and hanging out with my sister.  But thanks to modern technology, I know they are only a Skype call away...or a short plane ride!

 Happy 2011!

Happy Halloween!

      I've been looking forward to today for a few weeks now.  When Dee announced that Dan was going to be in Connecticut for the weekend and that she wanted to bring the kids trick-or-treating around my neighborhood, I knew that it would be a great time to get the whole family together.  I've been scouring my magazines, emails, and websites for fun fall dishes to give a try.  Not so easy...I saw so many things that I wanted to make but they all seemed so random.  I wanted a fall themed dinner, that would feed a lot of people (about 10-15), and would also appeal to everyone.  Below you will find the recipes that made the final cut.  My eyes can hardly stay open as I type this...it's been a long day of cooking.  It's a really satisfying feeling making food for the people you love and everyone having a good time together.

Carved by Mackenzie and Annie.

So my mom wanted to help with the cooking so her and my dad worked together to make pulled pork in their crock pot.  I requested that they use apple cider to fit with the fall theme of my dinner party.  The results were delicious although my dad did not stick to the recipe I sent him, which is fine considering I have never made pulled pork and he has.  He'll have to supply the recipe for this one if anyone is interested...although while I need to follow recipes my dad can just throw things in a pot, working with what he has and it usually comes out delicious.

    My brother loves guacamole, so for an appetizer, I went with a a Tombstone Taco Dip Recipe from Better Homes and Gardens.  I made some fresh tortilla chips by cutting Halloween shapes from tortillas.  I received a years worth of cookie cutters at my bridal shower earlier this year but was disappointed to find that there weren't many Halloween shapes in the mix.  That's why I added a Christmas tree to my guacamole grave yard.  I also used scissors to cut my own shapes.  Jaxson got a kick out of my star and pumpkin shaped "chippies".

Ingredients

• 1    16-ounce can refried beans with green chiles
• 1/4  cup  bottled salsa
• 2/3  cup  bottled ranch salad dressing
• 2  teaspoons  taco seasoning
• 1 1/2  cups  finely chopped cooked chicken
• 1    7-ounce pouch refrigerated guacamole I used fresh avocados that I mashed with a little salt and pepper.
• 1/2    of a 2 1/4-ounce can chopped pitted ripe olives, drained
•     shredded lettuce
•     10-inch tortillas

Directions

In a small bowl, combine refried beans and salsa. Spread refried bean mixture in a 2-quart rectangular dish. In a small bowl, combine ranch salad dressing and taco seasoning; stir in chicken.

Spoon on top of the beans in an even layer. Spoon guacamole in small mounds on top of the chicken mixture. Carefully spread to an even layer.

Cover and chill at least 30 minutes or up to 6 hours before serving. Just before serving, place tombstone characters into dip. Sprinkle the graves with chopped olives and shredded lettuce.

Serve with tortilla chips.

Tortilla Graveyard Characters: Using cookie cutters or a knife, cut 10-inch tortillas of any flavor into gravestones, cats, owls, bats, fence rails, and a tree. Bake in a 350-degree oven for 5 to 7 minutes or until firm and crisp. Cool on rack.

     It wouldn't be a complete day without a little baking.  Earlier in the week I googled ideas for what to serve with pulled pork and came up with corn bread.  I did a little online searching and finally settled on a recipe for Golden Sweet Cornbread from allrecipes.com.   This was super yummy.  As you can see from the first picture, one of the pans did not cook all the way through.  So that was an interesting surprise when I turned the pan over.  I just cut around this gooey mess and the results were delicious.  Never make boxed cornbread from a mix again....Mom!

 

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

     Going along with the fall theme, I also chose a pasta dish that had butternut squash in it.  I found a recipe for  Roasted Butternut Squash and Bacon Pasta.  For all my vegetarian friends, I think this would also be great minus the bacon.  My family consists of a lot of "manly" men who probably would have never given this dish a chance without the bacon. 

  

Ingredients

• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  dried rosemary
• 1/4  teaspoon  freshly ground black pepper
• 3  cups  (1-inch) cubed peeled butternut squash
• Cooking spray
• 6  sweet hickory-smoked bacon slices (raw)
• 1  cup  thinly sliced shallots
• 8  ounces  uncooked mini penne (tube-shaped pasta)
• 1/4  cup  all-purpose flour
• 2  cups  2% reduced-fat milk
• 3/4  cup  (3 ounces) shredded sharp provolone cheese
• 1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

     Annie and my mom both made very pretty Halloween cupcakes that I forgot to snap a picture of.  With all of the cooking I was doing, there was a lot of time management things I needed to think about but I love making dessert.  So I went to one of my slow cooker cookbooks, Crock Pot: Classic Recipes, and found a recipe for Pumpkin Bread Pudding.  I have never had bread pudding before and it really didn't sound appealing to me but it went with my theme and I could just throw it in the pot for a few hours and hope that it would magically transform into something great. It was interesting and everyone seemed to like it.  Dan said it tasted good but felt like it had been regurgitated.

Ingredients

Bread Pudding

• 2 cups milk
• 2 tbsp butter
• 3 eggs
• 1 cup pureed pumpkin
• 2 tsp vanilla
• 1/2 cup dark brown sugar
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 16 slices cinnamon raisin bread torn into small pieces (8 cups total)

Sauce

• 1/2 cup (1 stick) butter
• 1/2 cup dark brown sugar
• 1/2 cup heavy cream
• 2 tbsp bourbon (optional) Yeah...I didn't use this

1. Lightly coat crock pot with non-stick cooking spray.
2. To make pudding, place milk and butter in microwavable bowl.  Heat on high for 2.5-3 minutes or until very hot.
3. Combine eggs, pumpkin, vanilla, sugar, cinnamon, nutmeg, and salt in large bowl.  Whisk until well blended.  Add hot milk; stir until well blended.  Add bread cubes; toss gently to coat completely.
4. Place mixture in crock pot and cover.  Cook on high for 2 hours or until a knife inserted comes out clean.  Turn off heat.  Uncover and let stand for 15 minutes.
5. To make sauce, stir butter, sugar, and cream in saucepan.  Bring to a boil over high heat.  Remove from heat.  Stir in bourbon if desired.  Spoon bread pudding into individual bowls and top with sauce.

Moose and Otis in their Halloween costumes.  Moose is the bat and Otis is the pumpkin.  Needless to say, the hats didn't stay on long! The pups did come along trick-or-treating. 

Buzz wearing his "eyes" and carrying his woobie.  "To Infinity and Beyond!"

Ace the lobster taking a nap before trick-or-treating.

One very tired Halloween-er...who isn't ready to stop being Buzz quite yet.