Meals On Winthrop

Valentine's Day Playlist & Quick Cake!

2012-02-14T21:59:00.003-05:00

Happy Valentine's Day!

Happy Valentine's Day! May love and laughter mark not only today but all your days.
Shout out to both my boys for helping to make a lovely supper on a busy weeknight. Ryan was my sous chef for the pasta with meat sauce (evoking Lady and the Tramp) and Ethan helped me with this tasty and quick to assemble chocolate cake.

This miracle cake is moist and delicious.
You whisk all the dry ingredients in your baking square,
create a well in the middle (like for homemade pasta),
incorporate the wet ingredients with your whisk,
bake for 35 minutes,
cool, frost and serve in the same dish!

This recipe is an easy vegan treat (no eggs, no dairy), simple enough for beginning bakers and perfect for all of us on a busy night. Another classic from Mad Hungry, check it out at this link.

I also thought I'd share our playlist for today - made possible by the 'old' tradition of buying CD's rather than downloading singles onto an MP3 player. :). It was great fun rummaging through the old collection. What romantic classics are sitting on your shelf of CD's?

Fly Me To The Moon
(sorry for the small pic!)

Slightly, embarrassing that I knew all the words.

Classic - bring on those memories!

No one could sing quite like her.
And this movie was a romance must back in the day!

Tony Bennett is always groovy!

best bacon

2012-02-13T14:53:00.000-05:00

Why is this the Best Bacon?

Is it because there is no grease spatter all over my stove top? Is it because my family can put away an entire pound in one sitting? Is it because my (not always in love with food-prep) husband makes it every weekend without a word or finger lifted from moi? Perhaps a combination of all these things.

There is no better way to make bacon for a crowd than in the oven. No muss - no fuss. If you are not already preparing your bacon this way - you must try it!

Best Bacon

One package of center cut bacon
fits perfectly on a 12x17" sheet pan

from Mad Hungry
by Lucinda Scala Quinn

1 - Preheat the oven to 400 degrees.

2 - Lay bacon strips on a rimmed baking sheet, side-by-side.

3 - Bake 12-15 minutes for thin-cut, 15-18 for thick.

4 - Drain on paper towels or paper bags.

5 - If any slices are left over, cool and wrap in plastic wrap for future use. (Can freeze in individual portions, say 2 slices)

Tip: Even if you are horrified at the thought of consuming one pound of bacon - please don't make less than that at a time! The leftovers are perfect for weekday breakfast sandwiches, burgers or for crumbling on top of your soup or salad.

my lonely piece of bacon!
- large quantities of bacon may be
best consummed by growing, active boys!

french toast

2012-02-12T10:44:00.003-05:00

this morning's french toast

My formula for French toast ensures bread never goes to waste and gives you some flexibility to jazz it up when inspiration strikes.

Formula for French Toast

10-14 'bread slices'
5 eggs
1 c liquid (dairy, or dairy+)
1-2 t spice, flavoring
butter
syrup, sauce

Tips for Tweaking
breads (day-old/ slightly stale is best) My fave: thick slices of challah bread
also: raid your stale bread box! cinnamon raisin bread, sourdough, baguettes, rolls, etc.
liquid My fave: whole milk and juice from one orange (to = 1 c total)
also: buttermilk, half+half, eggnog or cut dairy to 2/3c and add 1/3 liquor (like Triple Sec)
spice My fave: 1 t cinnamon and zest from one orange
also: though cinnamon is classic, a little freshly ground nutmeg is nice, too
sauce My fave: VT maple syrup
but be inspired: check out the all the options when you google 'sauce for french toast'

Today we made it this way ...

Kaiser's Eggnog French Toast

7 leftover Kaiser Rolls (from Super Bowl party)
5 eggs
1 c 'sugar cookie' eggnog
(left over from holidays, never opened, why does it take so long to expire?)
1 heaping t of cinnamon
dash of freshly ground nutmeg
butter
whipped cream
syrup

Directions:

1. Heat the griddle (or large frying pan). Where especially thick, I trimmed the top crusts with a serrated knife.

this recipe had plenty of batter for 14 slices (7 rolls)
with a small amount to spare

2. Whisk the batter in a large bowl: eggs, eggnog, cinnamon and nutmeg.

3. Using tongs, dip each slice into the mixture, letting each side soak up some of the batter.

4. I like to lightly butter the griddle then brown the slices for about 3 minutes per side over medium heat.

Tip: My griddle fit 6-8 slices at a time and I kept the finished ones warm in the oven between batches.

5. Serve with whipped cream and syrup. A little side of bacon and some fresh fruit made for a good start to a busy day.

Boys devoured. No comment about eggnog flavor = Success! Moral: Don't be afraid to try 'new' breads!

homemade breakfast sausage

2012-02-09T21:38:00.004-05:00

homemade breakfast sausage

Food confession: We are a 'breakfast meat' loving family. Sausage links? Love 'em. Canadian Bacon? Delish. Bacon? Worship. Breakfast meats have a reoccurring role in weekend breakfasts but tonight they made an appearance in a little bit of kitchen theatre I like to call - 'Breakfast for Dinner'. This tradition is often something I announce after a long day or maybe on a 'yes' day. (Shout out to Joy Kight in OH for introducing the Stumps to the glory and wonder of a good 'yes' day.)

'Breakfast for Dinner' - Always a hit!

'Breakfast for Dinner' always generates a lot of enthusiasm and often a few helping hands in the kitchen. To round out strawberry smoothies, eggs and english muffins, I was scrambling for the oh, so important breakfast meat and found some ground pork defrosting in the fridge. (Thank you, Wooden Crate, for hooking us up with this local farm!) Now, I've been wanting to try my own homemade sausage ever since my first breakfast at the Paramount on Beacon Hill. If you're from Boston you'll know the Paramount. (If not - drag your favorite breakfast lover down to Charles Street and make plans to eat there soon!) Their turkey sausage is out of this world - and the prep is a little bit of food theatre in itself.

My men loved this recipe! It was a big hit tonight and the four leftover patties are now in my freezer for a quick warm up in the microwave to tuck into breakfast sandwiches. This recipe is my own but you can find inspiration on the internet, too.

Homemade Breakfast Sausage

Ingredients:
1 garlic clove, minced
1/2 t fennel seed, crushed
(I used a knife to chop and mash; you could use a spice grinder.)
1 t paprika (sweet not smoked)
Dash of freshly ground nutmeg (or a pinch of nutmeg from a jar)
1 heaping t herbs de provence
(You could use italian seasoning, red pepper flakes for heat, or dried sage and thyme)
1 t black pepper, freshly ground
1 heaping t kosher salt
1 lb ground meat
(I used pork, turkey would be lovely, too.)
2 t vinegar
(I used apple cider, you could omit or use red wine vinegar, etc.)
1 egg white

Directions:

1. I combined all the dry spices in a bowl with a fork. (garlic - salt)

2. Then I used my hands to incorporate all the spices with the pork, vinegar and egg white. Refrigerate at least 15 minutes. I imagine you could do this the night before and let the flavors meld.

3. Put the meat mixture on a dish-washer safe cutting board. I scored my into 8 sections. Use your (impeccably clean) hands to make each section into a 2"+ patty. To keep them uniform, I ended up with 10 patties.

4. Coat a heated frying pan (I used cast iron.) with 2 t of canola or vegetable oil. Cook each patty for 4 minutes per side. I drain on paper towels to absorb any residual grease.

5. Voila! Jeff likes to tuck his into an english muffin with eggs. Tasty!

leftovers like these are like
money in the bank!

banana muffins

2012-02-08T12:54:00.000-05:00

Delish!
Perfect for after-school snacks
and for tucking into lunch boxes!
(Yes, still using Christmas muffin liners!)

Check out Claire's perfect Banana Muffins.

My boys love muffins - and I love the ease with which they travel. Our two favorites are today's post, banana muffins from Cook With Claire, and our pumpkin muffins. A couple of browning bananas were calling me yesterday, so in the early afternoon I quickly pulled the ingredients together and they were ready as an after school snack. (Happily consumed over homework and again after a friendly game of football.)

My DF Claire's muffin recipe is the best. Her technique is simple, her ingredients wholesome and her pictures the perfect tutorial. My only adjustment was to leave out the chocolate chips (oh, no!) because we were all out. Make muffins with your kids - so simple and satisfying!

911 mac and cheese

2012-02-02T12:00:00.000-05:00

warm, tasty comfort

911 Mac and Cheese is fast and easy to assemble - perfect for a weeknight. It falls into a category I call '911' - a quick-fix, wholesome side dish that satisfies everyone and can be assembled in a flash with ingredients most of us have on hand. I'm a big fan of fancy macs (4 cheese mac and cheese, bacon mac and cheese, lobster mac and cheese ...) and will share some of those on a lazy weekend. But if you're facing a busy night - this recipe is for you!

I found this comforting gem in a foodie novel I'm reading, 'Julia's Child'. Look at the wholesome ingredients - great for hungry, active kids! We whipped it together and served it with turkey kielbasa (a favorite with my boys). A quick crudite platter and some fruit rounded out the meal nicely.

911: Mac and Cheese

from Julia's Child, by Sarah Pinneo

Ingredients:

1 c cottage cheese
2 c whole milk
1 T Dijon mustard
pinch paprika (Hungarian)
4 c shredded cheese (I used a combination of Mozz & Cheddar)
8 oz dry pasta (I used mini-shells; 8 oz is 1/2 a box)

Tip: The key to this recipe's ease is the dry pasta. Just like using dry noodles in lasagna, dry noodles save a step.

cottage cheese & milk mixture

Directions:

1. Preheat your oven to 375 degrees. I sprayed the casserole dish with canola oil.

2. Combine the cottage cheese, milk, mustard, and paprika in a blender till smooth.

3. Toss the shredded cheese and dry pasta together in a large bowl. Pour milk mixture over top and stir to combine.

4. Pour into prepared dish, cover (I used foil - your dish may have a cover).

5. Bake for 30 minutes, remove cover and bake for 30 minutes more. Will be brown and bubbly.

Scoop and serve - yummy!

shells & cheese

green juice

2012-01-31T01:32:00.000-05:00

this juice is magic
how could I possibly eat all these veggies in one day?!

our juicer is easy enough
for the kids to help with

I feel like I have been hearing stories about green juice ... and seeing pictures of green juice online ... more than ever before. Looking back, the first time I remember hearing about this 'elixer of life', this 'key to the cleanse', was while watching a 'New Year: New You' type of episode on Martha Stewart back in 2007.

Since then, I have been pining away for a juicer.
(Only the best for Martha, her juicer was a little more than I wanted to invest.) Thanks to the generous reviews, I found a great juicer on Amazon for a reasonable price. It's what I consider 'entry-level' and doesn't leave much fiber ... but I confess I find the juice more palatable that way.

So we took the plunge and I'm hooked. We make juice 4 or 5 times a week. It's not a fast ... just a supplement to what we already make in the morning.

The kids really love a pear and apple combination, so I begin there and then finish with extra veggies and herbs. Maybe it will keep the winter colds at bay?

this is the pear-apple combo I serve the boys

Green Juice
My favorite morning combination

1 handful of spinach (kale or dandelion greens work, too)
1 organic pear
1 organic granny smith apple
(I take out two small servings for the kids at this point)
1/2 a cucumber
2 stalks celery
1 handful of parsley
(sometimes I add mint or dill if I have it on hand)
1 lemon, rind removed
1" piece of ginger

Delicious! (And I really notice a difference in my skin!)

If there are any juicers out there - let me know your favorites!

product parade: cheese grater

2012-01-26T09:52:00.005-05:00

a favorite kitchen toy - Alessi's cheese grater

As kitchen accessories go, I love to look but must buy with caution. Our storage is sparse so any tool must serve multiple purposes or be high-frequency in its use. Alessi's hand held cheese grater has graced my kitchen for many years. It's been used by all members of our family and some helpful friends. This little gem has only one purpose but is a work horse in our cheese-loving family.

A favorite purchase on a trip to San Francisco (oh, so many moons ago), this grater is easy to hold, perfect for engaging young helpers. It's cheerful design graces our table on pasta nights and I have been know to put it in the fridge with leftover cheese for use the next morning in a fritata.

Red is a signature color in our kitchen!

Do you and your family have a favorite kitchen tool?

menu: ethan's birthday

2012-01-25T09:06:00.002-05:00

Today we celebrate Ethan! In the spirit of 'It takes a village', today we'll tell tales of dear friends and family and how they played a part of Ethan's birth. Ethan arrived early; his due date was Valentine's Day. As you might imagine, this lends a comical air to the stories --- Marjorie's 'midnight ride' to Georgetown Hospital, Ryan's first ever sleepover with Danny, Jeff leaving MBA classes at Georgetown (how convenient!) to meet me, Jeff and I finally agreeing on his name in the halls of Labor and Delivery, Nancy's rescue and sleepover with us at the hospital, Debra's triage and the mass goldfish funeral, Nana's week of carpool to Montessori (driving DC rotaries - so brave!) and the Hogan's arrival during one of DC's most memorable blizzards. Whew!

So many of our loved ones have winter birthdays so we try to celebrate over cozy dinners. I can't think of anything more memorable than laughter and loved ones together to share good food and great times. We'll be sure to post more pictures of the food and preparations later this week!

PS. In case you're hungry for a cozy celebration of your own, here are links to two of our favorites:

Claire's Heirloom Cake

Mad Hungry's Spinach Artichoke Dip

cilantro mayo

2012-01-22T11:13:00.001-05:00

Cilantro Mayo - spices things up a bit!

Time to jazz up our crudite platter with new flavor, so I adapted the Cilantro Mayonaise from the original South Beach Diet book. (The herb flecks and green color are reminiscent of our Divine Dressing - but the flavor is completely different!) This bright and spicy condiment pairs nicely with an Asian or Southwestern inspired dinner. Watch those veggies disappear!

Cilantro Mayo
adapted from the South Beach Diet Book

Blitz the following ingredients in your food processor:

1 clove of garlic

1/4 c Greek Yogurt

1/4 c Mayonaise

1 avocado

juice of 1 lime

1 t soy sauce

1/2 t cumin

1/2 jalapeno, seeds removed (keep if you want it super spicy)

3/4c cilantro leaves, loosely packed

1 scallion, roughly chopped

Tip: I reserve 3 T of the dip for later. Whisk with 1/4 c buttermilk for salad dressing!

Fantastically fast to assemble!

pumpkin muffins

2012-01-17T12:26:00.002-05:00

Warm and cozy breakfast!

On our first snowy morning of the new year, I felt ambitious enough to bake these pumpkin muffins. We found this recipe on Smitten Kitchen - easy, moist and the cinnamon sugar topping makes them extra special!

Pumpkin Muffins

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients

1 cup canned solid-pack pumpkin (from a 15 ounce can)

1/3 cup vegetable oil (I used canola)

2 large eggs

1 t pumpkin-pie spice*

1 c sugar

1/2 t baking soda

1/2 t salt

1 1/2 c flour
1 t baking powder
cinnamon sugar for topping (or 1 t cinnamon + 1 T sugar)

*you can make this at home with 1/2t cinnamon, 1/4 t ginger + 1/8 each nutmeg and cloves - 'Thank you' to my DF Karen for this wonderful tip!

Directions:

1. Preheat the oven to 350 degrees. Grease or line muffin pan.

2. Whisk together pumpkin, oil, eggs, spice, sugar, baking soda and salt in a large bowl (or the bowl of your standing mixer).

3. Combine the flour and baking powder. Incorporate into the wet ingredients. Divide the batter among the muffin cups (about 3/4 full). Sprinkle with cinnamon sugar.

4. Bake about 25-30 minutes (use wooden toothpicks to determine doneness).

5. Cool in the pan for about 5 minutes and then on a rack until room temperature.

chocolate chip scones

2012-01-13T08:37:00.000-05:00

The cold weather this week seeped into my very bones. Craving something warm and slightly sweet to accompany a pot of mint green tea ... scones to the rescue. Scones are wonderfully simple sweet treats. I've served them for breakfast, tea & dessert.

They are easy to assemble and by the time your pot of tea is steeped you are in business. Thanks to my helper, Miss Eva! Her enthusiasm for tea time is an inspiration! This recipe begs to be made unique with your favorite ingredients (dried cherries, pecans, pistachios, cranberries, etc.). I'll be making more with my boys and their cousins soon!

(Tried posting the directions a little differently this time!)

warm scones, strawberry jam, butter ... time for tea!

Chocolate Chip Scones
adapted from Smitten Kitchen

Ingredients:
2 c flour
3 T sugar
1 T baking powder
1 t salt
5 T butter, chilled and cut into small pieces
1 c whipping cream
1/2 c mini chocolate chips (optional, can make plain or substitute dried fruit, diced small)

Directions:

Preheat the oven to 425 degrees.

Combine the first four ingredients in a large bowl. Whisk to evenly distribute.

Cut the cold butter into small pieces.

Cut into the dry ingredients. (You can use knives or a pastry cutter.)
Gently add 3/4 c + 2 T whipping cream and the chocolate chips just until the dry ingredients are wet.

Put on a cutting board and pat into a 7" disk. Brush with cream, sprinkle with a small bit of sugar if you like.

Bake for 10-15 minutes. I rotate mine at the halfway point. Serve with jam, butter, whipping cream ... and if you like, a spot of tea.

homage to Nancy: maryland crab soup

2012-01-09T11:08:00.000-05:00

Birthday Homage to Nancy Siegel
Spicy Goodness!

Today's post features one of my favorite flavor cravings - Old Bay Seasoning. We lived on the Chesapeake Bay during my adolescence so I am blessed with a trove of happy seafood memories ... pulling crab pots from the pier, chicken-necking in a quiet cove from a small boat, dragging our 'haul' up the hill, making a fragrant bath over the stove in our garden shed, laying newspaper on the picnic table, emptying a bushel of spice-covered crabs, cracking them open, pitchers of iced tea, packages of Saltines, busy fingers, the hum of happy conversation and debate ... I can almost taste it.

Later, while living in Baltimore, I developed a friendship with a remarkable woman, Nancy Siegel. Nancy's vitality and passion made her a mentor for many and I have been blessed by knowing her and her family. We shared heartfelt conversations and memorable moments, many taking place over a table covered in brown paper and the remnants of a happy meal of steamed crabs. These outings were a kind of evolution from girl-time in college ... to what would be my adult version of 'girls' night out'. Intimate conversations over dinner with Nancy almost always began with a bowl of Maryland Crab Soup.

Channeling one of my most treasured friends on her birthday, I embarked on this Southern Maryland tradition and it was a great mood booster! Even though we live far away from each other and it has been years since we shared a meal of this regional favorite, our friendship is a foundation of the woman I am today. So this post celebrates Nancy and the amazing stories we've shared together. Happy Birthday, Nancy!

Maryland Crab Soup
adapted from Saveur

Ingredients:
1 yellow onion, peeled and diced
evoo
pinch of kosher salt
2 stalks celery, trimmed and diced
3 carrots, peeled and diced
2 yukon gold potatoes, peeled and diced
1 c green beans, trimmed into 1" pieces
1/2 head of cabbage, diced
1 c frozen corn kernels
1 c frozen peas
1 package frozen lima beans
4 T Worcestshire Sauce
2 T Old Bay Seasoning
1.5 T dry mustard
pinch of red pepper flakes
1 28 oz can whole tomatoes, crushed with your fingers
7+ c water (I filled the tomato can 3 times)
2 bay leaves
1 lb jumbo crab meat
s/p to taste

Directions:

1. Heat a large soup pot. Drizzle evoo to cover the bottom and saute the onion over medium heat with a pinch of kosher salt. While it softens, chop the remaining fresh vegetables and add to the pot as you go.

2. Now add your frozen veggies and the seasonings: Worcestshire sauce, Old Bay, dry mustard, and pepper flakes. Stir distribute and let the flavors meld (1-2 minutes) before adding the tomatoes. I crush & tear with my hands. You could also use diced tomatoes.

3. Add the water (you could use broth - but the soup has great flavor without it), bay leaves and bring to a boil. Then reduce the heat and simmer for about 30 minutes. Taste - add salt and pepper as needed and make sure potatoes are cooked through. Then add your crabmeat.

4. Simmer for another 15 minutes or so and serve. I like mine with a few Saltines. Jeff likes his with some Goldfish floating on top.

5. This batch is huge - share with friends! Enjoy!

friday field trip: wellesley

2012-01-06T08:00:00.001-05:00

my favorite lunch bite ... roasted beets with grana padano

After a 'holiday hiatus', friends helped me ressurect my wellness Rx - the Friday Field Trip. Many thanks to Jen and Anne for our escape to Wellesley, MA. Named after the college that lies at its heart, (and Jen's alma mater) this beautiful town boasts a healthy business community with delightful shops and restaurants. Here are some pics of our favorite stops along the way.

TGIF!

Amazing Cheese Shop - closed for winter holiday! Shucks!
No worries though, they reopen next week.

location closing (don't despair - downtown Boston is thriving)
... beautiful bargains

toys for all ages -- baby to teens!

Jen's College Job!
Fashion for kids -
that you'll pass down through generations

First Communion Shopping? Must hit Abigail's!!!

the tapas were pre-made (and a little cold) - but the salad was delish!

The Paper Source, Wellesley
(Valentine Supply Shopping!)

happily using my new embossing supplies

10 loves: Culinary Resolutions

2012-01-05T07:55:00.002-05:00

cookies from sweetsugarbelle.com truly inspire
time for New Year's Resolutions - the fun kind!

I confess I love new beginnings, clean slates, resolutions - the whole bit. Lists have made me happy for as long as I can recall. And yes, I am one of those sick twists who will put an item on a list just to cross if off. :)

With that, let me share my ...

culinary resolutions for 2012

1. Master a few recipes that begin with dried beans.

2. Plant a small kitchen garden this spring. (Keep it alive all summer.)

3. Make a chocolate souffle.

4. Eat at L'Espalier.

5. Do a food tour in NYC.

6. Get my knives professionally sharpened.

7. Make a rolled cake.

8. Make spaetzle.

9. Take a class at Stir.

10. Make a pie from scratch (the crust will be the kicker here).

spatchcock chicken

2012-01-04T11:55:00.003-05:00

Quick, juicy & flavorful - weeknight chicken!

Roasted Chicken is a snap, even on a weeknight, when you use the spatchcock technique. This centuries old method for preparing fowl, removes the backbone of the bird to reduce cooking time. (Grab your heavy-duty kitchen shears for this task.) Flattening the fowl over the heat source cuts cooking time in half and I promise - it yields a juicy bird. Martha Stewart gives a little demo and some grilling ideas at this link.

Mad Hungry's recipe is super simple with loads of flavor. (We love this cookbook by Lucinda Scala Quinn.) During prep, I always ask for a little assistance with seasoning the bird. With messy hands, I relied on Ryan to snap pictures. (Thanks, Ryan!)

Be bold - give this method a try. We've used it on turkey, too!

Shout-out to Alyssa - Thank you for the italian salt with black garlic; it made this chicken spectacular!

Spatchcock Chicken
adapted from Mad Hungry's
Flat Roasted Chicken

Ingredients:

1 whole chicken, 3-4 lbs, backbone removed
salt & pepper (you can use your favorite salts or seasoning here)
1 T evoo
1 T butter

** My kids like it plain with a little salt and pepper at the table. But you can make a light gravy with the juice of 1 lemon and a pinch of red pepper flakes added to the juices. Just whisk together and drizzle over the carved chicken pieces.

Directions:
1. Preheat the oven to 400 degrees. Use your kitchen shears to remove the backbone of the chicken. (I reserve mine in a large freezer bag; when it is full, I make broth.)

2. Open the chicken's legs and season with salt and pepper. Flip and repeat on the other side.

3. Heat an ovenproof skillet (cast iron is our favorite!) on your stove top. Add 1 T of butter and a little evoo. Place your chicken inside, skin side down. Rest for 3 minutes to brown. Turn the chicken over - use a wide spatula - try not to break the skin!

4. Place your chicken in the middle of your preheated oven (My birds usually take 40-45 minutes.) to finish cooking. You are looking for an internal temperature of 165 degrees.

5. Remove from the oven. Rest the bird on a cutting board for 10 minutes before carving.

tortellini soup

2012-01-03T15:47:00.000-05:00

Tortellini Soup
flavorful broth & green veggies

Making a quick soup with tortellini and broth is a favorite weekend fix. Cold winter weather is finally settling in to our New England town and this lunch satisfies a busy, hungry crowd. You can keep it simple with just pasta, broth and a handful of fresh herbs. Or you can deepen the flavor and increase the nutritional value with extra veggies.

This is a quick pantry meal you'll definitely repeat!

with these staples, soup is on!

Ingredients:

evoo
1 t butter
1 anchovie, minced (optional)**
1/2 onion, diced
1 shallot diced
32 oz chicken broth
3 c water
2 bay leaves
1/2 t salt
2 c chopped veggies (asparagus, broccoli, carrots, celery, green beans, pears)
1 package tortellini (pick your favorite)

mince your anchovies before adding to the pan

See how the anchovies melt and dissolve in the butter?!

Tips: ** A word about anchovies. Not everyone cares for them. My recipes work without them but when I have them in the refrigerator, I use them. No one in our family likes to eat them whole - so I use them when I can make them 'disappear' into a sauce, a soup or a dip. They add another flavor dimension.

Directions:

1. While you warm a soup pot with the evoo and butter inside, mince one anchovie filet (if using) and dice your onion and shallot. Add both the onion and shallot to the pan, saute for 5 minutes over medium heat, until the onion is translucent. You're not looking to brown them.

2. If you are using carrots and celery, add them at this time. Chop your veggies while you watch the saute pan. I prefer bite-size pieces (1" or so). I used broccoli and asparagus today because they were in the crisper. I've also used green beans, frozen peas, carrots and celery.

3. Once the onion is translucent, (and your carrots and celery have softened) add the broth, water and bay leaves. Bring to a boil.

4. Check your tortellini package for cooking time. My package said 4-6 minutes. (You'll want the soup to be finished when the tortellini are cooked through. My broccoli and asparagus need a little extra time so I added them first.) Add the veggies, turn down the heat to simmer. I gave my veggies 2 minutes and then added the tortellini.

5. I use this time to prepare small salami sandwiches. A little cheese on top and a couple minutes under the broiler - yum!

6. Once the tortellini are cooked - you are ready to serve. Warm, comforting, yummy!

Soup with salami sandwiches - Delish!

turkish yogurt dip

2012-01-02T18:13:00.001-05:00

Turkish Yogurt Dip with Snap Peas
A little taste test for the chef!

We're winding down from a wonderful vacation week ... with some easy meals. Today's lunch warmed our wind weary souls (post tomorrow). Tonight I'm making our Sloppy Joes with ground turkey and serving up some crudite with a yogurt dip.

It doesn't always happen, but I like to start the week with some basic food prep. A little quinoa, some vegetables cut and prepped and a batch of homemade dip for sandwiches and crudite. Today's recipe is creamy, garlicky and so very good for you. We found it in the pages of this week's People magazine (Hey, I needed a little eye-candy after a busy week!).

Turkish Yogurt Dip

adapted from Daphne Oz's recipe in People Magazine

Ingredients:

1 c walnut halves

4 cloves, garlic

3 T fresh dill (you could substitute 1.5 T dried dill)

3 T fresh mint (must use fresh!)

2 T evoo

pinch salt

pinch ground pepper

2 c low-fat Greek yogurt

Directions:

1. Cover walnuts in cold water and refrigerate while soaking, for 8 hours or overnight.

2. Drain the walnuts and put into your food processor with the garlic cloves, dill and mint. (You could mince by hand.) Drizzle in the evoo and season with salt and pepper.

3. In a medium sized bowl, mix the walnut-herb paste with the 2 c yogurt. Greek yogurt is best because of its thick consistency.

4. Refrigerate 30 minutes or overnight for flavors to meld.

5. Serve with crudite and pita chips. Delicious and good for you!

Colorful Crudite!

christmas granola

2011-12-22T08:19:00.000-05:00

Christmas Granola

The Christmas Trees of my childhood were adorned with silver garland, blinking lights and numerous tokens to my mother's success. As a school teacher for more than 30 years, she was was the recipient of a 'hundred million' ornaments. Boxes of mini-blackboards imprinted '#1 Teacher' and smiling worms peeking out of apples...

The gift giving repertoire for teachers has expanded in our time, but my memories remain vivid and inspire me to carve out an afternoon or evening each December for a gift making project - something consumable for our wonderful teachers. When the kids chip in, it connects us to gratitude in a way I think my mother would appreciate!

Granola is a great thing to make with kids ( I like involving them in prep and packaging) and it's easy to personalize with your favorite nuts and fruits. Our granola formula is the beginning of a great tasting, good for you gift that makes the whole house smell wonderful! Merry Christmas!

Christmas Granola
another formula from our kitchen

Ingredients:

Base:
8 c oats (Bob's Red Mill, 32 oz bag)
2 c shredded or flaked coconut
(Bob's again)
3 c nuts, chopped
(we use almonds and pecans - add your favorites)
1 c seeds (use your favorite - pumpkin, sesame, flax, sunflower,etc.)

'Glue':

1 stick, unsalted butter
1/3 c brown sugar (we use dark)
1/3 c sweetener (honey, maple syrup, agave, etc.)
1/4 c oil (we use canola)
1 t kosher salt

Finale:
3 c dried fruit, diced
(mix it up - apricots, blueberries, cherries, craisins, dates, figs or raisins)
Mason Jars, small bags or other airtight containers
stamps, stickers, pens - kids love to design family lables

Directions:

1. Preheat the oven to 350 degrees. Chop the nuts while you wait for the oven to preheat. Toss the base ingredients together.

2. In a saucepan over medium heat, melt the glue ingredients until combined. Pour over base and toss again. Spread out in two large rimmed baking sheets.

2. Bake for 30 minutes, rotating after 15 minutes or so. I don't recommend tossing the oat mixture when you rotate. I like it to bake together in yummy clumps. Chop your dried fruits while you wait.

3. Remove and let cool. Toss with dried fruit and package in airtight containers for gifting. We use mason jars - bags sealed would also work.

Our tag-making station

pear salad with champagne vinaigrette

2011-12-21T20:44:00.001-05:00

pear salad - scrumptious!

Heavenly Pears! I don't think I realized how fabulous pears could be until my twenties, when I received my first box of Royal Riviera Pears from Harry & David. They were a marvel - golden-green skin, amazing aroma, sweet nectar. And I might add, a far cry from the canned pears of my childhood.

This time of year there is always a bowl of pears ripening in the kitchen. If I can grab one before the kids eat it - I love to add thin slices to a winter salad. Somehow that simple addition makes a weekday side seem special.

Here's my pear fix. The ingredients are thrown together to accompany a quick dinner ... and are not exact. Feel free to experiment with the vinegar, too. Use whatever you have on hand!

Pear Salad with Champagne Vinaigrette

serves 2

Ingredients:

composing the salads

2 large handfuls of mixed greens (arugula and baby spinach are my favorites)

1 T champagne vinegar

1 t dijon mustard

3 T evoo

s/p to taste
(I go heavy on the fresh ground pepper)

1 ripe pear, sliced

2 T crumbled cheese, blue or goat
(I used Shropshire Blue, a cow's milk cheese from the UK)

Tip: When making salad for more than 2 ... I usually make my dressing in the bowl that I'll use for tossing. Tonight my salad was more composed so I made it in an oversized measuring cup.

Directions:

1. Rinse and spin your greens. While drying, make your vinaigrette.

2. Put vinegar and mustard in a bowl. Whisk in the evoo and add salt and pepper to taste.

3. Toss your greens in the dressing. Or plate them, place pear slices and crumbled cheese on top, and drizzle with the dressing.

Enjoy!

my kids love their fruit and veggies au naturale
(hold the dressing!)

roasted winter squash soup

2011-12-20T08:08:00.001-05:00

I've got sunshine ... on a cloudy day ...

Don't you miss Oprah? I know - she's got her own network - but I enjoyed our dates at 4pm. One of the first soups I ever made was inspired by a broadcast that showcased her personal chef (at the time), Rosie Daley. Her book, In the Kitchen with Rosie, was an instant success and graces my own cookbook collection.

I think the secret to this soup isn't the apple - it's the chili powder. You can start small - with just one teaspoon - and season to your taste. I adapted Rosie's recipe to what I have in the kitchen but will note changes. This soup is a feast for the senses - smooth, warm, sunset-orange, with a kick.

Roasted Winter Squash Soup
adapted from 'In the Kitchen with Rosie', by Rosie Daley

Ingredients:
1 large butternut squash, peeled, seeded, cut into 2" pieces
(you can use buttercup, kabocha, etc. - looking for about 2 1/2 lbs)
2 onions, peeled and quartered (I used 1 white onion + 1 shallot; I've used red onions, too)
5 cloves garlic, peeled (she calls for 3)
3 tart apples, peeled and chopped into a large dice (she calls for 2 but mine were small)
2 T evoo
1 T chili powder (timid taste buds? start with 1 t!)
2 t kosher salt
4-5 c water (I use water but the original calls for vegetable stock)

Directions:
1. Preheat the oven to 400 degrees while you chop.

2. On a large rimmed baking sheet (or roasting pan), toss everything but the water together and spread in a single layer.

3. Roast for 40 minutes. Every 10 minutes (or so) give veggies a quick toss to ensure they cook evenly and don't stick to the pan.

4. Remove when the veggies are fork-tender and slightly browned. Puree in batches - I did two; each time with half the veggies and 2 c water.

5. Pour into a large soup pot and reheat. Add additional chili powder, salt or pepper to taste. If the soup is too thick for your liking - add more water. I often find it thickens while stored in the refrigerator.

Soup to-go!

Enjoy!

chili: hard times style

2011-12-19T18:51:00.000-05:00

my helping with half an avocado - so good!

Decades ago, when we still lived in the Washington D.C. area, we made an almost weekly pilgrimage to the Hard Times Cafe. Their Chili Mac is world famous and their restaurants family-friendly. It was a great place when my husband moved to DC as a twenty-something - cheap and easy for crowds of young people late at night. It was still a great place when we married and had our children - boys who enjoyed throwing food from their high-chairs. :)

Eight years ago, when we moved away, I began a quest to replicate their gravy-style chili to serve over spaghetti noodles. It didn't happen overnight - but what follows is our family's version. Serve it like we do - straight-up, over spaghetti or over rice. Toppings of your choice make it special and the large recipe is great for a crowd or for freezing.

It is a busy week - just before Christmas and vacation - so I used our crock pot. But on
a quieter afternoon, you can slow simmer this for hours in your heavy soup pot. Tonight we're eating it on the run - in shifts as we move through a busy evening. So straight-up it is. Dig in - this is a great meal on a cold night!

Ingredients:

I had a few different chili powders with only a little left in
each container - so I combined to make the 1/2 c

2+ lbs ground meat, I used 1 lb ground beef and 1 lb ground turkey
evoo
1 onion, diced
1 pepper, diced
6+ garlic cloves, minced
1 can black beans, drained
1 can kidney beans, drained
1/2 c chili powder
2 T cumin
1 t dried oregano
1 t kosher salt
1 t paprika, I used smoked
pinch of cayenne
2 large bay leaves
3 T english mustard (dry)
1 32 oz can crushed tomatoes
1 beer, I used Sam Adams

Directions:

this recipe works for 2-3 lbs ground meat

1. Brown the meat in your fry pan - add evoo if your meat is low in fat. Crumble and cook till no longer pink. Drain and put into your crockpot (if using).

2. Saute the onion for a couple of minutes in 2 T of remaining fat from meat or add oil if needed. I salt mine to help it sweat.

3. Then add the pepper and garlic and saute until soft. Remove and add to the crock pot. (If you are cooking on the stove, add your mean back in at this time.)

4. Add the beans, seasonings, tomatoes and beer. Put crock pot on low and let simmer all day. Your house will smell delicious!

5. Remove the bay leaves prior to serving. You can serve our chili 'straight-up', meaning no spaghetti or rice. Toppings we favor: avocado, grated cheddar, pickled jalapenos, sour cream, fritos. Tasty!

quick 'rita

2011-12-18T18:29:00.000-05:00

Oops - disappeared while I wrote this entry!

Fruit juice, leftover strawberries, tequila in the liquor cabinet - time for a quick 'rita.

I love to order a margarita with friends when we dine out on Mexican - but until last winter, I had never made a margarita at home. The occasion was our book group ... and I was looking for something a little different. I made a big batch of Ina Garten's Grapefruit Margarita's and they were a huge hit! The recipe is in her book titled, 'How Easy Is That?' ... you've heard me rave about that one before! This little recipe serves a weary mom and a friend nicely. :)

Ingredients:
1/4 c strawberries, macerated in sugar
1 c ice
1 oz Cointreau
3 oz tequila
3 oz strawberry-kiwi juice
1 lime, juiced

Directions:
Blitz in the blender till smooth. Yum.

10 loves: walnuts

2011-12-18T07:26:00.000-05:00

10 Walnut Loves

It is a common trait of my generation - a love of top ten lists. Did it all begin with David Letterman? Now they are everywhere: news reports, travel guides, holiday sales, marketing launches, etc. And our little blog is no different!

This walnut top ten is inspired by a recent gift from our family's DF, Dorothy Quilty. We came to know Dottie many years ago through DF's Woody, Jen and Anne. She is a neighbor of ours, living in Winchester for decades with her sisters. She lives alone now, and we have weekly visits with lots of storing telling, book and movie shares and some produce swaps in summer. She is an inspiration - a strong, brave, intelligent and witty woman with a love of reading, current events and a little gossip here and there. This one is a 'shout-out' to her and her amazing spirit!

10. heart healthy walnuts Take a quick peek at this interesting article from Dr. Andrew Weil about the benefits of walnuts.

9. sugared walnuts Leave it to Martha Stewart to have a quick and easy recipe for this classic - great for salads and to munch with cocktails. I also like to quick-toast mine in the oven.

8. blue-cheese walnut cream  Another party classic from Martha, I thin mine with a little cream or 1/2 and 1/2. It is great on top of grape halves or spread on crostini.

7. cranberry, walnut quinoa salad I fell in love with Quinoa this fall. Shout-out to Denise Costello, our local fit foodie, for inspiring me to make this a pantry staple!

6. walnut butter cookies  My kids love making these 'horseshoe' shaped cookies. Claire has an Italian version, Crumiri, on her blog!

5. walnut cookie molds I covet these - aren't they adorable? Don't you want to spread a little Nutella between two halves? Or perhaps a little chocolate ganache?

4. salad with pears, pomegranate & walnuts  This recipe from NPR's site gives an alternative recipe for sugared walnuts, but Martha's (see above) is easier. I make a version of this every Christmas.

3. walnut marinated goat cheese  I am a big goat cheese fan and this epicurious.com article was an inspiration for some of our homemade holiday gift giving.

2. walnut-arugula pesto Yum! Calling all arugula fans! This pesto is so versatile; use it on pasta, pizza, sandwiches and to make an amazing potato salad!

1. Our newly, inherited Nut Cracker - Thank you, Dottie! We love it!

strawberry shortcut

2011-12-16T19:52:00.000-05:00

decadent dessert for a busy weeknight - strawberry shortcut

After another day packed with activity, I felt a keen desire to make something special for the kids this evening. It was a typically busy afternoon of juggling schedules, commitments and homework but thanks to a couple of my favorites from Trader Joe's, we were able to pull it off. Decadent for a mid-week treat: Strawberry Shortcakes!

Our middle school student is applying himself nicely this year to his more strenuous classes - but if you ask him his favorite - on many days it will be Family and Consumer Science. In it he has learned kitchen science and recipe organization skills that make him an eager and helpful assistant in our kitchen. Strawberry Shortcake was one of his favorites and so when I saw some organic strawberries at the market today (yes, I know they are out of season - but I felt like we deserved a splurge!), I hoped we could make time to use them tonight for dessert. Ryan took the lead and our combo was a success. I hope it inspires you to make something a little special when the days get short and the 'to-do lists' long.

PS - My DF, Claire, gives a great strawberry tutorial on her blog, cookwithclaire.org

Strawberry Shortcut
adapted from Family and Consumer Science at McCall Middle School

Ingredients
1 tube of Trader Joe's refrigerator biscuits
1 pint strawberries, organic please!
2 T sugar
whipped cream
(we used pre-made Cabot's; you can easily whip your own)

Directions

1. Preheat the oven to 350.
2. Rinse the strawberries, drain and pat dry with paper towels. Core, quarter and toss gently in a bowl with 2 T sugar. Let rest while you prepare the biscuits.

3. Open container of biscuits and lay out on a baking sheet. I used a silpat but you can use parchment paper to prevent the bottom from 'over-browning' and to make clean-up a snap.

4. Bake the biscuits as directed. Pull from oven and while cooling a bit, toss the strawberries in their 'juice'.

5. Split the biscuits in half and top one half with a heaping tablespoon of strawberries. Top those with whipped cream if desired and then place the top back on the biscuit.

Yummy! My kids eat them like sandwiches. Could these be supper? I think my mother did that on a few oppressively hot summer nights.

sugar cookies and quick icing

2011-12-15T16:30:00.000-05:00

cookies, frosting, sprinkles ... oh, my!

Back when our oldest boys were babies, my DF (dear friend), Noelle, and I used to have weekly play-dates (for mommies and sons). We loved to watch the boys in all stages with a devotion only first time parents can truly appreciate. We both love the holidays and simply could not wait until these boys were old enough to participate in holiday preparations and traditions. Once they were old enough to sit up at a table and fling food on a spoon - we had them decorating Christmas cookies. We were determined! Our two favorite types were sugar cookies - where they could ice and sprinkle to their hearts' content - and chocolate chip oatmeal cookies - that they would drizzle with melted chocolate. Messy, yummy fun. Definitely some Kodak moments!

I think Land O' Lakes published this wonderful sugar cookie recipe on boxes of their unsalted butter more than ten years ago and my adaptation is still our go-to for Christmas (and St. Valentine's, and St. Patrick's and Easter ... ). I often keep dough in the freezer to bake in small batches throughout the season. They are yummy plain, special with sprinkles and a great project for decorating during the holidays. Here is my take and some pictures of our recent works.

Classic Sugar Cookies
adapted from Land O'Lakes

my microplane makes fine zest;
blends nicely into the dough

Ingredients:
2 sticks of butter (1 cup), softened to room temperature
1 c sugar
1 egg
1 orange, zested and juiced
1 t vanilla
2 1/2 c flour
1 t baking powder

Directions:

Make the dough:
1. Combine the butter and sugar. I use our standing mixer and beat till light and fluffy, approximately 2 minutes. Then add the egg and incorporate. I scrape down the sides and add the orange juice, zest and vanilla.

2. In a large bowl combine the flour and baking powder. I whisk and then slowly add it into the wet ingredients.

3. Dump the dough onto a clean counter or large cutting board covered with plastic wrap. I then divide into thirds or fourths, wrap each in plastic wrap. Refrigerate at least 3 hours or overnight. I put mine in the freezer and use as needed. I have used dough stored up to two months with success.

Cut & Bake:
1. Thaw dough overnight in the refrigerator if necessary. Preheat oven to 350 degrees.

2. Roll out on a floured surface. To keep mess to a minimum, you can roll out the dough between two pieces of plastic wrap or wax paper. We like it to be just under 1/4" thick for cutting.

3. We have used a variety of sized cutters - mostly 3" but sometimes as small as 2". I just check the cookies often - starting at 4-6 minutes depending on your oven.

4. Remove when the top is no longer shiny (damp dough has a slight sheen to it) or when the edges just start to brown (ever so slightly).

5. Leave on drying rack until completely cool. Frost to your heart's content!

love our one eyed snowman!

Frosting:
This easy frosting dries quickly.

1. Combine 1 lb confectioner's sugar, 1 T lemon juice, 1/4-1/3 c water in a bowl. A plastic funnel made quick work of putting plain white in a tube then some custom colors into smaller tubes. Adjust the water as needed for fluidity.

tropical smoothie

2011-12-14T13:57:00.000-05:00

sweet tropical flavors disappear quickly!

This morning we were all a little sluggish after celebrating Ryan's Winter Concert. It was a lovely evening with impressive efforts made by the young musicians at the middle school. Perhaps most impressive was how attentive a listener Ethan was!

Anyway - breakfast needed to be a simple affair hence our reliable smoothie formula (see super simple smoothies post) - this time with a tropical twist. I rely on these so often, especially in the winter months when I am reaching for ways to pump up the vitamin quotient in our foods. I put 1 T flaked Chia Seeds (Mila) into mine for extra energy. Get those blenders out!

Tropical Smoothie

Ingredients:
1 overripe banana, sliced
1/2 c frozen pineapple, papaya (I used a Dole blend)
1/2 vanilla yogurt
1 c orange juice
1 T local honey

Cougar (our Maine Coon Cat)
investigates

Directions:
Blend till smooth. My kids love theirs with a bendy straw. Happy Sipping!

cookie celebration: a visit with Germain Lawrence

2011-12-11T09:53:00.001-05:00

is there anything more inspiring than a blank slate?

I love the way food preparations make conversation easy, bringing generations and people from all walks of life closer together. Yesterday, I shared a holiday moment with some very brave and artistic girls who reside at Germain Lawrence, a unique facility that treats girls in crisis.

Much gratitude to Stephanie Terry and Karina Nolasco for yesterday ... and for the connections they have facilitated between women in our community and the staff and residents at Germain Lawrence. It is a miraculous thing indeed. And isn't that what this time of year is all about? Enjoy a creative moment with people you love - the holiday spirit will flow!

Recipe for a Cookie Celebration

2 Stations:
I- decorating already baked cookies; accommodating up to 4 rollers
II- rolling out cookie dough and cutting into shapes

For Station I:
3-4 Rolling Pins
6-8 discs of pre-made batter, rolled between sheets of saran wrap
6-8 Cookie Cutters - faves from yesterday: gingerbread person, trees, flower, star, angel
+ extra batter waiting in a bowl (just in case)

For Station II:
Frosting; white (tons, please), red & green
Food Dyes; for custom colors
Plastic Knives; for spreading
Frosting Pens; white, red, green
Sprinkles; red, green, blue, white or silver balls
Plates for each artist to contain their work

Trays for allowing the designs to set
Boxes or bags for cookies to travel.

Directions:
Add holiday music, 'Eager Participants' and a holiday memory is in the making. Our two stations and 4 long tables connected end-to-end served more than a dozen people at a time. Be brave - make a happy mess!

the girls will be bringing cookie packages
to homes in their neighborhood this year

lemon cake

2011-12-10T12:00:00.000-05:00

lemon cake brings a little sunshine to a cold, winter's afternoon

We have a 'flavor love affair' with lemon in this family. Lemon slices in water, lemon ice, lemonade, lemon bars, limonata, lemon chicken, ... and our secretly simple lemon cake. This recipe comes from a little gem, Coffee Cakes and Quick Breads, by Renny Darling. It is out of print, but I found my copy on Amazon.

Although I've come to baking later in my life - I must admit that baked goods are now the most rewarding thing to offer my family. They love breads, muffins, cakes - like nothing else I put in front of them. And my boys are more easily persuaded to help when it involves something sweet from the kitchen. I'm excited to share this with you. Look for the little tip at the end about dressing it up for company.

Lemon Cake
adapted from Coffee Cakes & Quick Breads

Ingredients:

this juicer is a great gadget!
found mine at Williams Sonoma

1 8-oz pkg cream cheese, softened (you can use a reduced-fat version here if needed)
1 stick of butter, softened (1/2 c)
1 c sugar
2 eggs
1 lemon, zested and juiced
2 c flour
1 T baking powder

Directions:

1. Beat together the cream cheese and butter, till fluffy. (approximately 2 minutes)

2. Add the sugar until blended. Add in the eggs, one at a time, until blended. Beat in the lemon zest and juice.

3. Combine the dry ingredients (I often do this in advance.) and incorporate gradually to the wet batter. Do not over beat. (I used my KitchenAid mixer for this recipe. You could use a handheld mixer, too.)

batter is thick
used a spatula to spread

4. Pour into your prepared pan. Although it is a thick batter, (I used a wide rubber spatula to spread it out in my pan.) it is very versatile. The original recipe calls for a 10" tube pan or bundt. I've used a 9x13" (like today), a muffin tin or a mini-bundt pan for special occasions.

5. Bake at 350 degrees for 30-35 minutes. Use a cake tester in the center - it will come out clean when ready.

6. My children like this plain or with whipped cream. A glaze would make it company-worthy. While it is cooling combine: 1 T cream, 2 t lemon zest & 1/2 c powdered sugar. Use a spoon to drape this creamy glaze over your cake(s).

santa gave us our cake tester

mini-bundt pan

fancy for company

friday field trip: cambridge, ma

2011-12-09T18:14:00.000-05:00

ahhhh ... true love

I have been waiting all week for this trip to Cambridge. My destination: the new location of Hi-Rise Bakery. Would their coffee be as wonderful as remembered from their original spot on Brattle Street?

First, I must confess that prior to my first trip to Italy, I was a major contributor to the success of Starbucks. But one valuable lesson I learned from Italians: sit and give your coffee the respect it deserves. Neighborhoods full of people sit and enjoy their coffee over the paper or with friends. That may be your Starbucks - but I was always dashing in and out running from one errand or appointment to another. So I have made a conscious effort to only order coffee drinks when I am able to give them the proper time. The other lesson I learned: an amazing cup of coffee is worth waiting for. And hence this sojourn to Cambridge.

Fingers crossed, I made my way down MA Ave with a slew of quarters for feeding meters. And was rewarded with a wonderful breakfast! Pics below of the yumminess and my stroll through Harvard Square. Locals - visit Hi-Rise. You won't be disappointed!

mushroom & ham on sourdough
... amazing

coffee no. 2
for my stroll in Harvard Square

new location definitely delivers
1633 Mass Ave, Cambridge

unique gifts

gourmet pantry - great European chocolates

love the windows at Anthropologie

Burdicks
best chocolate in Boston

I wish I could make this scratch-n-sniff
I could smell the evergreens
half a block away!

where I get my running shoes
each year on my birthday

welcoming patrons outside Upper Crust

cabbage salad

2011-12-08T20:11:00.001-05:00

great lunch on a cold day
garnished the soup with sour cream

The first time I had a fresh cabbage salad was in the kitchen of my DF (dear friend), Anne. She is one of those moms whose children seem to magically eat vegetables. But of course, it is not magic - just Anne, sharing her love of all things fresh and seasonal, creating a home where her children appreciate good food.

I'm unpacking holiday decorations today and reheating leftovers for lunch. I want a little roughage to go with it. This salad is the perfect accompaniment to my black bean soup and really to any smokey, grilled meats or a blackened salmon. It is crunchy, refreshing and easy to put together. You could add grated carrot to this - like a mayo-free coleslaw.

shred to your size preference

black bean soup was just as
yummy as day 1

Cabbage Salad
serves 2, adapted from Urban Pantry, by Amy Pennington

you can substitute your favorite vinegar:
champagne, apple cider, shallot, etc.
I recommend keeping it to a light color

Ingredients:

2 T Rice Vinegar
pinch of salt
pinch of sugar
3+ T evoo
1/2 head of green cabbage, sliced thinly

Directions:

1. Combine the vinegar, salt and sugar in a medium sized bowl and whisk in the evoo slowly.

2. Add the cabbage and toss with 'impeccably clean' hands. :)

3. Serve and Crunch away!

product parade: bola granola

2011-12-07T08:36:00.000-05:00

breakfast today and most weekdays

My weekday breakfast routine is rather predictable - Bola granola with yogurt or milk, and coffee or tea. Our mornings are a busy time - eating breakfast with the boys, feeding the pets, planning the day, etc. I like a quick bowl of granola because it is easy to assemble and keeps me going until my late-morning snack. Sometimes in the winter months, I'll dedicate a morning to making my own granola and love to make gifts of it around the holidays. But most often, I keep a bag or two of Bola on hand for breakfast.

Thanks to Liz at The Wooden Crate for introducing us to this 'local' gem!

black bean soup

2011-12-06T13:00:00.000-05:00

slightly smokey, creamy, yummy

I'm so excited to make this soup today. 'Turtle Beans' are my favorite and another staple in our pantry. Remember my DF Claire? She makes an amazing Black Beans and Rice recipe that I serve like a chili. And I always swap out the refried beans for black when we eat out. Black beans are antioxidant-rich and a powerful addition to your diet.

This soup was part of last week's menu for the tree lighting with friends. Typically, I make it to accompany grilled cheese sandwiches or salads. Like many other 'repeat offenders' (recipes I go to time and again), I have a formula and sometimes vary the aromatics depending on what's in the veggie bin. (See variations after the ingredient list.) Because I'm remaking it today, I'm using canned beans. With a little more prep, you could easily begin with dried beans, too.

Black Bean Soup

makes a big batch - could easily be reduced by half

Ingredients:
2-4 T evoo
1 yellow onion, roughly chopped
2 carrots, peeled and chopped
1 red pepper, chopped
6 cloves garlic, smashed and peeled
1/4 c dry sherry, optional
2 T cumin
1 T dry mustard
1 chipotle pepper, for smokey heat

4 15.5-oz cans black beans, I didn't rinse them

1 28 oz can tomatoes, I used whole

28 oz water, I used the tomato can to measure

salt and pepper to taste

Variations: red or white onion instead of yellow; any color bell pepper, chili powder or smoked paprika instead of the chipotle pepper

Directions:

1. Heat a large soup pot. Drizzle enough evoo to cover the bottom. Saute the onion over medium heat to soften, while you chop the rest of the veggies.

2. Once you have the carrots, red pepper and garlic ready, add them all to the onions with a pinch of salt to help them sweat. Saute for about 6 minutes to soften, stirring occasionally to help the veggies cook evenly.

3. Add the sherry and scrape the bottom for any bits. Add the seasoning - cumin, mustard and pepper (either dried chili or chipotle). Stir and let the seasoning soak in to the veggie base. Approximately 2-3 minutes.

4. Add the beans, tomatoes and water. Bring to a boil, reduce heat and simmer. I let everything come together for about 20-30 minutes. Then blitz in batches in the blender to finish. This is a big recipe - so I did about 3 batches, filling the blender half-full each time. I use a big batter bowl to hold the soup that has been pureed.

5. Then I return it to the pan to rewarm and season to taste. Add salt, pepper and even some hot sauce if you like your soup with more heat! While it is rewarming in the pan I prepare any toppings. Today it is only some crumbled feta. Simple and so yummy!

after school brownies

2011-12-05T15:20:00.000-05:00

5 minutes after baking ... almost gone!

My kids are starving when they come home from school! Often snacks are crackers, granola bars, nuts, fruit or chips (we love salty snacks!) ... but every so often I like to bake something a little more wholesome. Trial and error gave birth to one of our family staples - after school brownies.

In our quest to make more foods from scratch, I tweaked a few online sources to arrive at a no fuss - no frills recipe. We make these cake-like brownies several times a month, especially now that Ryan is 'off popcorn' (braces). From start to finish, these can be ready to feed hungry mouths in about 45 minutes. Make a batch - so easy!

After-School Brownies
adapted from allrecipes.com, nigella & BC (barefoot contessa)

Ingredients:

1 1/2 c flour

1/2 t baking powder

1/2 t salt

2 sticks of butter (1 c)

2 c sugar, I used 1 c white + 1 c brown

1/2 c cocoa powder, I used Hershey's Dark

1 t vanilla extract

4 eggs

Variations: Add chopped nuts (walnuts or pecans) or chips (chocolate, peanut butter, etc.)

Make Ahead Tip: I measure the sugar and other dry ingredients in the morning to save extra time when the kids arrive home from school.

Directions:

1. Preheat the oven to 350 degrees. Combine flour, baking powder and salt in a small bowl. Whisk lightly to combine.

2. Melt the butter in a saucepan. Add the sugar and cocoa to form a syrup. Add the vanilla and then remove from the heat to let cool a moment.

3. Incorporate the dry ingredients and then the eggs last (to prevent 'scrambling').

4. Pour into 9 X 13 pan - I use parchment but you could also use a cooking spray to prepare the pan.

5. Bake for 25 minutes. Let cool. I cut into small squares when the after school group is large. Leftovers make great sundaes or school lunch snacks.

Enjoy!

herb paste + turkey tenderloin

2011-12-04T18:24:00.001-05:00

Juicy, tender and oh, so flavorful!

For the first time in many days, we are all gathered here for supper and I want a cozy, comforting meal. We're going to have an herbed turkey tenderloin, adapting a recipe from Ina Garten's book, How Easy Is That? I have many Barefoot Contessa cookbooks in our home library but I've made more recipes from this title than any other. If you don't own it - peruse it the next time you are at your local bookstore.

In the original recipe, she calls for a turkey breast and we've made it that way before. It is a wonderful weeknight meal and yields leftovers for classic turkey curtain calls - sandwiches, noodle soup, etc. But tonight we'll roast two tenderloins and serve them with a pear salad, corn saute and biscuits. To see Barefoot Contessa's original recipe, click on the link at the recipe title below. Ina's mixture (essentially, I double it) makes this so special - my kids devour it!

Ina's Herb Paste + Turkey Tenderloins
adapted from Ina Garten's Herb-Roasted Turkey Breast

Ingredients:
6 cloves of garlic
3 (6" or so in length) stems of rosemary
3 (4" or so in length) stems of sage
4 (4" or so in length) stems of thyme
1 1/2 T dry mustard
2 t kosher salt
1 t freshly ground black pepper
juice of 1 lemon
1/4 c evoo

2 turkey-tenderloins, approximately 1 lb each

2 tenderloins,
rubbed with paste &
left to absorb flavor

Tips:
- Tailor the garlic to your crowd - feel free to use fewer cloves if your group doesn't love it like we do!
-You can do the chopping by hand rather than the food processor. Just do a rough mince and combine in a bowl to make the paste.
- I think this paste would be wonderful on fish, chicken or pork as well.

Directions:

1. Put the garlic into the bowl of your small food processor.

2. Pick the leaves from the stems of all three herbs and add to the processor with the dry mustard, salt and pepper. Blitz and drizzle in the juice and evoo. You may have to scrape down the sides to get a uniform paste

3. I made this in the morning and rubbed it on the tenderloins an hour or so in advance.

4. This would be great on the grill but tonight we're using our oven. We roasted 2 tenderloins, approximately 1 lb each, at 375 degrees for 30-35 minutes. Recommended internal temperature for turkey is 160 degrees; we pull it out at 155 and let it finish cooking while it rests. 10 minutes later we slice and serve!

nesting: a shower and a cocktail classic

2011-12-03T08:28:00.000-05:00

Jen designed nesting cupcakes for the celebration!

I had the opportunity today to sneak a peak into a delightful occasion - a baby shower thrown by my DF (dear friend) Jenifer. Winter holiday time can be filled with a bit of chaos - but I can't imagine a more magical season to be awaiting a baby. My grandmother always spoke reverently of times when she anticipated a new grandchild and babies made the holidays extra special for her. Perhaps that is why she had 30+ grandchildren? What can I say, except 'Irish-Catholic'. :)

Non-Alcohoic Version
(perfect for expectant moms)
Top w/ Sparkling Water
or Ginger Ale

Back to the event: A baby girl is due in January, the first child for Jen's cousin and her husband. The Trevett's welcomed family and friends to celebrate, to honor the mom-to-be and to share their excitement. The gathering was festive and graced by her elegant touches (see pics below).

Jen's Pomegranate-Ginger Sparkler is perfect for parties and flexible enough for kids or adults. She was kind enough to share with me the key ingredient - a pomegranate-ginger syrup. The variations will give you the flexibility to make this your own. Doubling the recipe is easy - great for a crowd. Thank you, Jen!

Pomegranate-Ginger Syrup
courtesy Jen

This batch would make enough for about 8 cocktails or a medium-sized pitcher.

Ingredients:
2 c pomegranate juice
1 T sugar
2" piece fresh ginger, peeled (grate for more intensity)

Directions:
Boil these ingredients until reduced to approximately 2/3 c remains. Strain and reserve for cocktails. Make individually or for ease, in a pitcher. Garnish with pomegranate seeds!

Variations:

Top with ginger ale, sparkling water or fruit juice of your choice for a non-alcoholic punch.

Top with Sparkling Wine for an 'adult-beverage'. Cointreau or Ginger Liquor would also add extra intensity of flavor.

nesting details

pysansky egg favors

A wishing tree ...

a family heirloom for Baby Murphy

friday field trip: concord, ma

2011-12-02T17:39:00.001-05:00

lunch in Concord ...
#9 Avocado BLT

Concord is most commonly known as the birthplace of the American Revolution and home to some of the great American Minds; Emerson, Thoreau, Hawthorne and Alcott. Only 15 miles away, this little gem is a frequent haunt of mine.

A morning purging the basement in prep for the holiday's left me a little desperate for an escape. 'Shout-Out' to my DF (dear friend), Anne. Thanks for the rescue! With my iphone (non-exploding!) I snapped a few pics of my favorite things from today's adventure. Enjoy!

one of my favorite stores -
an eclectic vintage collection
of gifts for the home

says it all!

Great local bookstore!

Final Pit Stop: The Concord Cheese Shop
Amazing selection = happy tummy!

Their cornichons are out-of-this-world!

Are we posing with cheese? Yes, we are!

menu: tree lighting

2011-12-01T09:25:00.001-05:00

'Shout-out' to May - who helped me make our own
'Christmas Tree' crudites platter, inspired by a recent 'pin' on Pinterest.

The first Thursday of December means one thing in Winchester - Tree Lighting on the Town Common. Our sometimes sleepy town comes alive with students singing carols, lighting of the trees and the arrival of Santa on the Fire Department's ladder truck. DFs (dear friends) will join me with their kids for a little nourishment before the excitement - brought together by the shared circumstance of husbands with business commitments elsewhere. Check out our menu below - I'll share my recipe for black bean soup this weekend!

heavy on the kid-friendly foods!

What traditions will you share with friends this season?

light lunch - avocado

2011-11-30T22:06:00.001-05:00

I often eat five small meals a day
(keeps the crankiness at bay)
& this was my plate at 11AM today.

Today's post is a 'Thank you' to my favorite witty Brit, Justine. One of my first meals at her home began so elegantly: a small salad with an avocado half in the center, filled with a delightful fig and walnut dressing. Eating it with a spoon made it feel like a dessert. Delicious! It is not an overstatement to say that I fell in 'food love'.

I must admit, until a year or so ago, I bought avocados for guacamole or taco salad and not much else. Now, you'll always find two or three resting comfortably with the apples, pears and oranges in my fruit bowl. I use them to garnish salads and soups, thicken my Divine Dressing or for this light lunch. Try it with your favorite dressing or one of my two ... Stonewall Kitchen's Cilantro Lime Dressing or Artisan's Savory Fig and Walnut Balsamic Vinaigrette. I've found both at my local Whole Foods Store.

Enjoy!

product parade: american spoon salsa

2011-11-29T09:00:00.000-05:00

american spoon salsa and lime tortilla chips

Last night, after 'Midnight Madness', I arrived home to a happy husband. What was the recipe for his contentment? A blissful combination of: the children asleep in their beds, our dog asleep at his feet, Monday Night Football on the TV and a plate of chips and salsa in his lap. Who wouldn't be happy? Don't let the tropical colors fool you, this Mango Habanero Salsa packs a yummy one-two punch - sweet & heat!

As a devoted fan of all things American Spoon, I thought today would be the perfect time 'talk' about this little gem. I discovered the Michigan based, American Spoon, more than a decade ago, while visiting my in-laws at their summer place. The American Spoon storefronts are distinctive and each features an enticing 'tasting bar', showcasing their popular preserves. (Christmas tip: They ship worldwide their delicious products in beautiful packaging)

If you don't know American Spoon, click here to visit their online shop and here to request a copy of their catalog. When this baby arrives in the mail - I sit down and read it like a magazine. Great graphics, gift ideas and recipes! Enjoy!

red lentil soup

2011-11-28T11:18:00.001-05:00

red lentil soup over basmati

Last year I made a delicious discovery at our local library, Vegetable Soups from Deborah Madison's Kitchen. It is a love letter to vegetable soups and a terrific resource. This particular soup, a mix of vegetables and red lentils, brings a wonderful aroma to my winter kitchen. I love to serve it over basmati rice (prepared in advance in my rice cooker) with some additional toppings. As with most recipes, I've tailored it a bit to things I stock in my kitchen.

This post is especially for Jean - who has been so enthusiastic and supportive of my family's cookbook blog. She and her granddaughter are trying to increase their repertoire of vegan meals. My version of the recipe is vegetarian and can easily be made vegan by substituting safflower oil for the butter. I hope you'll make a bowl of this sunny soup this winter - it is satisfying and just makes you feel good. When friends or family are under the weather, this is the recipe I reach for.

Ingredients:
adapted from 'Vegetable Soups from Deborah Madison's Kitchen'

2 T butter (can substitute safflower oil)
1 onion, diced
4 carrots
1-2 celery stalks
1 zucchini
3 T (1/3 of a bunch) cilantro stems (reserve leaves for garnish)
1 t kosher salt
2 t turmeric
3 t cumin
1 14oz can diced tomatoes
1 c red lentils, rinsed well
7 c water
2 bay leaves
1 pinch of red pepper flakes (if you like a little heat)
1 lime

dressing it up:
basmati rice
additional lime wedges
cilantro or chives
diced avocado

chop veggies roughly
the same size

Directions:

1. Melt the butter in a soup pot. Add the onion and saute over medium heat while you finish your chopping. Dice your carrot into small rounds. Split the celery in half lengthwise then dice. Quarter the zucchini lengthwise then dice. Mince the cilantro stems. (Seems strange? Gives great flavor and they all but disappear into the soup.)

2. Add the carrots, celery, zucchini and cilantro stems to the pot. Season with salt, turmeric and cumin - stir to coat. Cook for 5 minutes or so, till the vegetables begin to soften.

3. Add the diced tomatoes, lentils, water. Also, add the bay leaves and red pepper flakes if you choose. Bring to a boil, then lower heat and simmer, partially covered, until the lentils soften - approximately 20 minutes. Remove the bay leaves, season with salt, pepper and the juice of one lime. Be sure to taste - your palate will guide you!

the turmeric colors this soup a sunshine gold

claire's banana bread

2011-11-27T15:39:00.001-05:00

golden, gorgeous, smells amazing!

We came home from NH to a bowl of over-ripe bananas; a perfect excuse to brag about my friend, Claire, and her amazing blog, cookwithclaire.org. I have been cooking since college, improving with the passage of time and brave friends but it wasn't until Claire started her blog, that I truly attempted baking. Before that it was drop cookies, the occasional brownie and sugar cookies at Christmas. But two years ago this January, Claire began her blog and we dove in with her Heirloom Cake. Success! And my kids have been requesting her recipes ever since.

This is Claire's recipe for banana bread - her grandmother's - and a favorite here at Chez Stump. Be sure to check out her blog - her food pictures are wonderfully helpful. Baking this today made our house smell so yummy!

notice my ipad ... logged on to Claire's blog!

Claire's Banana Bread

adapted from cookwithclaire.org

Ingredients:

⅓ c unsalted butter, softened

¾ c light brown sugar (substituted because we were out of dark)

2 eggs

2 bananas, mashed

1/2 t vanilla (flavor to make up for light brown sugar)

½ c half & half (substituted because we were out of whole milk)
1 ½ c all-purpose flour
1 t salt1 t baking soda

Directions:

Tip: I take the butter and eggs out early in the day so that they are at room temperature when I am ready to begin. If I forget this step - I simply soften the butter with approximately 2 10-second spurts in the microwave. Then I put the butter in the bowl of my KitchenAid Mixer and use the wrapper to butter the loaf pan.

my batter is a bit lighter today:
due to the light brown sugar

1. Preheat oven to 350 degrees. If you haven't already, butter a loaf pan.

2. Cream butter and brown sugar until smooth. Add eggs and bananas, (and vanilla, if using) and mix until blended.

3. In a small bowl, with a fork, wisk flour, salt and soda together. Add flour mixture and milk to the banana mixture in a couple of batches, ending with milk. Mix until blended. Bake for about an hour until a toothpick inserted in center comes out clean.

Great heated - try serving with vanilla ice cream & chocolate sauce!

gingerbread construction (prep time!)

2011-11-26T08:56:00.001-05:00

Trader Joes' Kit - so easy to assemble!

Four cousins (with some assistance) tackled their gingerbread houses with great enthusiasm. You may recall that this year's kits are from Trader Joe's and they were the easiest I've ever assembled. This amazing kit has holes positioned to make assembly puzzle-like - a must for those who are deterred by the frustration of collapsing walls and chimneys. We put all the candy out on display and each 'artist' collected supplies on paper plates for construction. Aunt Terry's quick recipe for icing follows - great for inspired architects who need more than the kit supplies.

whipping up an extra batch of icing

Gingerbread House Icing

- courtesy Aunt Terry

Ingredients:

2 egg whites

1/8 t cream of tartar

3 c powdered sugar

1-2 t water or lemon juice

Directions:

Beat till a smooth, icing forms. She uses her hand mixer - add extra liquid to thin if needed.

Inspiration links:

~ National Gingerbread House Competition

~ Gingerbread House Contests and Displays in your area

~ Grandfather sharing his passion for gingerbread building

Our assembly line ...

friday field trip: tree hunt

2011-11-25T15:16:00.001-05:00

Once we finish a round of open-face turkey sandwiches (and perhaps a post turkey nap?) we move enthusiastically into the next stage of our holidays, 'crankin' out' Christmas. The kick-off event is our annual tree hunt with the Hogan family. In recent years, we take this tradition to Mountain Star Farm in northern New Hampshire. I must say, it feels magical to hike through rows of Balsam & Frasier Firs, cousins running to and fro, adults searching for their version of the perfect tree. Our stories often take a farcical turn but the fun makes it all the more memorable. Even if you can't cut your own tree this year, make your outing fun with a stop for hot cider or cocoa ... we made our pitstop in Bath, at their wonderful General Store.

Enjoy these pics from today's field trip - made more beautiful by the recent snowfall. Happy Tree Hunting to you!

stuffed mushrooms

2011-11-24T07:19:00.001-05:00

yummy bites for a hungry crowd

"Over the river and through the woods ..." to share Thanksgiving with my family, our tradition for more than 10 years. I have many wonderful memories of sharing this holiday with my Aunt Terry and her brood so it is very meaningful to me that we are continuing that tradition with our children.

I always bring a few dishes to share with our extended family and this recipe for stuffed mushrooms is the most-requested. They're wonderful for a large gathering - holidays, brunch with friends, football with a crowd ... you name it. As with many of our favorites, I have a formula and will note ways that I often change it up.

Many blessings, peace and joy to you and yours ~ Happy Thanksgiving!

Stuffed Mushrooms

Ingredients:

1-2 Italian sausages
2 10-oz packages of mushrooms (cremini or button)

1 large shallot, peeled and rough chopped
2-3 cloves of garlic, peeled
2 T vermouth, to deglaze
1 t Italian seasoning
salt and pepper to taste
1/2 c italian bread crumbs
3/4 c grated parmesan cheese (plus extra for topping)

Directions:

1. Remove the sausage from the casings and brown in a fry pan over medium-high heat. As it browns, help it crumble with the edge of your spatula.

2. Time to mince the stems, shallot and garlic. I chopped by hand today, but have been known to use the food processor. Pulse gently - you don't want a paste.

3. Remove and drain the sausage on paper towels when cooked through. Add the veggies (stems, shallot & garlic) to the pan, deglaze with the vermouth, add the seasoning and saute for about 3 minutes over medium heat. Salt and pepper to taste.

4. Remove pan from heat and let cool a bit. Transfer to a larger bowl for mixing with the breadcrumbs, sausage and cheese to make the stuffing.

5. Stuff the caps - a teaspoon works best - and place on a large, rimmed baking sheet. I'm using mini-muffin liners to try to stabilize these for the trip to NH.

- when ready to bake and serve -

5. Preheat the oven to 400 degrees.

6. Sprinkle the caps with a little extra parmesan cheese, if you desire.

7. Bake for 15-20 minutes in the center of the oven. Keep an eye as ovens vary. You're looking for the top to brown but also for the cap to cook and become tender to the bite.

Make it yours:

~ you can alter the cheese ... romano, pecorino or piave, any good melting cheese

~ white wine, red wine or marsala can be substituted for the vermouth

~ apple & chicken sausage or crabmeat both would make a nice brunch filling

~ you can make it vegetarian by substituting spinach for the sausage

~ add more herbs and spices (like red pepper flakes) for extra flavor

Yummy finger food for your next party!

divine dressing

2011-11-23T10:00:00.000-05:00

divine dressing makes delicious dipping!

This dressing is ridiculously good. Perfect for dipping crudites (like we did last night during our homage to Joe), for spreading on sandwiches, jazzing up wraps and makes a spectacular potato salad. It is one of my favorites and I hope that you will give it a try this holiday season. The fresh herbs may seem extravagant - but they are worth it. It will ensure that your 'make to take' crudites platter is the hit of the party!

Divine Dressing

adapted from "Crudites with Green Goddess Dressing" Bon Appetite, December 2010

Ingredients:

1 1/2 c mayonnaise

1/4 c chives, snipped

3 T tarragon, chopped

2 T basil, snipped

2 T champagne vinegar
(my twist, called for white wine)

2 garlic cloves, peeled
(originally called for 1 clove)

1 anchovy fillet

1 ripe avocado
(ok without but so creamy with)

Directions:

1. When I say 'snipped' above it is to refer to when I use my kitchen shears for ease but chopping with a knife will work well, also.

2. Blend the mayo in your food processor with the next 6 ingredients. Scrape down the sides to incorporate. Then gently pulse in the avocado.

2. This makes enough for two generous crudites platters. So I stash a cup in the fridge for later use on sandwiches, etc. It generally keeps in my fridge for a week.

3. Have fun designing your crudites platter. This is a great project for the kids. There are some great ideas on the internet ... and I'll post pictures of the ones we make from time to time.

Happy dipping!

homage to Joe: steak dinner

2011-11-22T16:31:00.001-05:00

homage to Joe - steak for dinner!

Today's post is dedicated to my beloved father-in-law, Joe Stump, because this week would have marked his 66th birthday. We lost him in 2008 but there is not a family celebration or holiday that we don't feel his absence. Joe was a warm, funny, energetic and loving family man. He had a gift for storytelling, practical jokes and most of all, for empathy. You would often find him outdoors - with projects, golfing, gardening, biking, boating, etc. He loved to entertain and spend time with family and friends. Many an evening took place on a porch or patio watching over a grill and laughing together. A classic meal with Joe would begin with cocktails and crudite, and end with Nana's mushroom rice and a nice, big steak. So tonight, we'll pay homage to Joe with that menu and a toast - to a wonderful man who's influence remains a loving force for our family.

cheers to Dad!

Today I'll share with you the homemade spice mix that Jeff and Ryan made to season our steaks. (Joe was a big fan of Lawry's!)

Savory Steak Seasoning

Ingredients:

2 t salt
2 t paprika
1 t freshly ground black pepper
1/2 t chipotle chile pepper (we used McCormick's)
1/2 t garlic powder
1/2 cumin (could also use coriander)
(you could add cayenne for more kick)

Directions:

Mix together and season both sides of your steak. You can do this up to a day in advance (storing in the refrigerator) and the flavors will deepen. Leftover seasoning will keep in an airtight container for a few months. This recipe can easily be doubled or tripled. This batch was more than enough for our four filets. These would be great on the grill and that is how we began. But it was so cold and windy that we finished inside on a grill pan.

PS The steaks were wonderful; I'm amazed that both our boys can devour their own. And we shared wonderful stories of Papa. A great way to remember him and to begin a season where appreciating each other is so important.

Product Parade: Gingerbread Houses

2011-11-21T16:38:00.001-05:00

Trader Joe's Gingerbread House Kits

I confess to loving a good and messy craft every once in awhile. And why not at the holidays? When our kids were little, they received gingerbread house kits from family friends (Thanks Noelle & Marjorie!) and so began an annual tradition of decorating gingerbread houses in our family. One year it was a train (yikes - luckily Aunt Deb was around to help put that together!) and other years we purchased homemade kits through a local charity.

This year we'll be decorating kits with cousins on the Friday after Thanksgiving and I snapped up four kits at Trader Joe's today. These adorable little ski chalet kits were only $7.99 a piece. I understand the icing will take a little work - but extra icing is a must for this lavish crew. And although the kits include candy - we always add generously from a host of favorites and the occasional leftover from Halloween. I think these kits will be perfect for a group - charming enough to inspire some creativity but small enough to finish in an afternoon. We'll be sure to post some pics of the process and their masterpieces!

swiss chard soup

2011-11-20T21:08:00.001-05:00

Swiss Chard Soup & a glass of Nebbiolo

I mentioned in Friday's post that the Goose Fair lunch features a Swiss Chard Soup, made by a small swarm of dedicated volunteers. Try to imagine a group around a large industrial-type kitchen, all chopping away and making the building blocks of a soup that will nourish so many. It is truly a labor of love. My recipe is inspired by this and by a traditional bean and chard soup from Italy. There is still some chopping and plenty of yummy vegetables - but can easily be put together for a family of 4+ (with extra for leftovers - this soup reheats well). This batch will be lunch for me this week as we prepare for the holidays and our annual pilgrimage to NH.

Swiss Chard Soup

Ingredients:
EVOO to cover the bottom of your soup pot
1/2 onion, chopped small
2 carrots, peeled and sliced into rounds
3 garlic cloves, smashed
1 stalk of celery*, diced (yikes - I was out so used a dash of celery salt)
1/2 t kosher salt
1/4 t fresh rosemary (can substitute dried)
2 anchovy fillets
1 t Italian seasoning
2 bay leaves
1 bunch of swiss chard (can substitute kale)
1 can red kidney beans
8 c of chicken broth
1 c of dried, small pasta (I use Ditalini)
salt and pepper to taste
Parmesan Cheese, grated for serving

Directions:

1. Prepare your veggies - rinse the chard, chop your onions & carrots. I also took a moment to chop the chard stems in half-moons and the chard in short ribbons. Drain your beans.

2. Heat your pot and cover with EVOO.

3. Add onions, carrots, garlic cloves and *celery to the pot. I use 1/2 t kosher salt here to help them 'sweat'. Saute for several minutes until the onions are translucent.

4. While waiting, mince the anchovy fillets and rosemary together to almost a paste. Add to the saute with the bay leaves. Leave on med-low heat to soften further, 5 minutes or so.

5. Add your chard and beans - I covered to help the greens wilt a bit. Once the leaves had reduced by almost half, I remove the garlic and bay leaves. (If you minced your garlic, I think it is perfectly fine to leave it in the soup.) Add the broth. Bring to a boil. If your soup needs more liquid (some ingredients are not exact - it should be to your liking) then I recommend adding water or more broth.

5 Add the dried pasta, return to a simmer and let cook for 6 minutes more. Season to taste with salt and pepper. Serve with grated parmesan.

Great reheated the next day!

homage to Kate: peanut butter cookies

2011-11-19T07:37:00.001-05:00

best with milk

Today's post is an homage to my mother, on her 72nd birthday. My mother is a strong, spiritual woman who has lived her life with a passion for education, literature, storytelling, nature and nutrition. She is a well-loved (now retired) school teacher and I often reflect back on all the things she accomplished in any given day - while juggling a career and family. While my mother was passionate about fresh fruit, veggies and fresh seafood - she was not fond of elaborate meal preparation or long hours in the kitchen. (Often resorting to cereal for supper when my father was away on business! - How wise she now seems!) As such, the dessert she would make most often was not a cake or a pie ... but these delicious peanut butter cookies. The recipe is straight from the only cookbook she ever owned, The Joy of Cooking. Click here for a glimpse into this book's amazing history.

Happy Birthday, Mom!

Classic Peanut Butter Cookies
from the Joy of Cooking

Ingredients:
1/2 c flour
1/2 t baking soda
1/3 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1 c peanut butter (we use creamy)
1/2 t vanilla

Directions:

1. Pre-heat the oven to 375 degrees.

2. Whisk together the flour and baking soda to combine. Set aside. (I did this in advance and left out with the butter.)

3. Beat the butter and two sugars together until well-blended.

4. Add the egg, the peanut butter and vanilla. Then stir in the flour mixture until blended. Shape into 1-inch balls and arrange on cookie sheets, about 2-inches apart. Press flat with a fork (see my picture).

5. Bake for 10 minutes (I do one sheet at a time because my oven doesn't always cook evenly.) Let stand briefly then transfer to a rack to cool.

Enjoy!

friday field trip: goose fair

2011-11-18T21:34:00.001-05:00

Since moving to MA, I try to burn off a little steam each Friday by trying something out of my normal routine. This Friday after some wonderful time outside enjoying the fall weather, I went on my weekly 'field trip' - this time right in Winchester. Each year, on the Friday before Thanksgiving, The Parish of the Epiphany hosts an annual tradition, the Goose Fair. It is a wonderful expression of community spirit when people from all generations and beliefs come together to enjoy a meal, shop for hand crafted items or used books and reconnect in a wholesome celebration of the holidays. This year, my eldest joined me for a 'shift' in the kitchen and we saw first hand the loving attention paid to the foods prepared and served at the Fair. It was a lovely way to embrace the beginning of what can at times be a hectic time of year.

I hope you and your family will have time for a small fair or festival this season. We'll bring you a family-sized version of their Swiss Chard Soup later this weekend.

TGIF!

super simple smoothies

2011-11-17T20:30:00.000-05:00

When weekday mornings get busy, I often rely on smoothies to get nutritional and high-energy foods into my kids. (Cereal and toast can't fill them up on their own!) I have a standard recipe that I taylor to the fresh and frozen fruit I have on hand. Once you make these a few times, you'll grow confident enough to eye-ball the measurements. Both Jamie Oliver's Food Revolution and Mad Hungry's Smoothie recipes inspired us. I'll share with you our smoothie formula and then the family favorite.

Formula for Smoothies in Seconds:

1 serving of fresh fruit

1/2 c frozen fruit

1/2 c yogurt

1 c juice

1 T natural sweetener (optional)

1/2 c oats (optional)

Directions:

1. Slice or dice your fresh fruit.

2. Place in the blender with frozen fruit, yogurt and juice. Add oats for an extra energy boost.

3. Whir until smooth. Taste and if you prefer, sweeten with honey, agave or maple syrup .

Family Fave ~ Banana-Mango Smoothie

1 ripe banana, sliced

1/2 (heaping!) c frozen mango chunks

1/2 'Banilla' yogurt (from Stoneyfield)

1 c orange juice

1 T maple syrup

Sweet, smooth and sunny!

Great for cold, dark, New England mornings in the winter!

sloppy joes from scratch

2011-11-16T16:48:00.000-05:00

I'm definitely on a 'comfort food' kick. Today I'm going to make sloppy joes from scratch. As much as my kids love the original Manwich, I'm trying to eliminate most processed foods from the pantry. Fingers crossed that we find a yummy compromise!

Ingredients:

1 T EVOO
1/2 onion, chopped fine
1/2 red pepper, chopped fine
1 carrot, grated
5 cloves of garlic, minced
kosher salt
2.5 lbs ground meat (I used a combo of chicken and beef)
3 c tomato sauce (I used Hunt's)
1/4 c brown sugar
2 T tomato paste
1 T red wine vinegar
1 T Worcestshire sauce
1 t dry mustard
1 t chili powder

Directions:

1. Saute the aromatics till they soften (5-7 minutes) in the EVOO: onion, red pepper, carrot & garlic. Sprinkle with a little kosher salt to help release the moisture.

2. Add the ground meats and brown. (I didn't really have any grease to remove since I was using grass fed beef (very lean) and chicken.)

3. Combine all the other ingredients to make the sauce. Pour over the meat and veggie combo, bring to a simmer and cook for 5 minutes or longer.

Viola!

PS - This was a huge hit! Our boys and friend devoured the sandwiches. Great for busy nights when it is every man for themselves!

Ga-Ga for Grilled Cheese

2011-11-15T10:30:00.000-05:00

Fall means COZY foods and some of my favorites involve the comfort of melted cheese. While recently watching an episode of The Great Food Truck Race, I was inspired to think 'outside-the-box' on grilled cheese. (Thank you On Demand) My kids still love a classic but I've been trying some new cheese and bread combos. My current fave is pictured above, Taleggio cheese on Iggy's Brioche roll, after a few minutes in the panini press. Between two cast iron pans would work, too!

I like to slice cheese in advance and we grill them up to order on busy nights when we can't all eat at the same time.

Our favorite combos:

(Depending upon the bread, I'll use a griddle or a panini press.)

Pepperidge Farm + American

A classic for my kids - they can devour them by the stack on a day filled with soccer.

Sourdough + Gruyere

Great combo - the sourdough can stand up to any of your favorite Alpine cheeses.

Italian + Fontina

Fontina melts like a dream; mozzerella would be great here, too.

Brioche + Taleggio

Talleggio is a beautiful (slightly stinky) cheese from Italy - you can find it at Whole Foods. A few minutes in the panini press makes this sandwich restaurant-worthy.

What's your favorite Grilled Cheese?

Totally Classic - Tomato Soup

2011-11-14T14:54:00.000-05:00

This is a classic pantry soup that I go to over and over. Growing up it was Campbell's all the way but I remember one afternoon in Sheila Kalmus' kitchen, hunched over a steaming bowl of her mother's amazing homemade version. I love food memories and the way aromas can awaken long forgotten meals and celebrations. I'm sure you have your own that continue to inspire.

Our take on the classic tomato soup is inspired by two pantry recipes - a Tuscan Tomato soup published years ago in Cooking Light and another version on a recent episode of Mad Hungry. (Love that Lucinda Scala Quinn!)

Ingredients:

2 T EVOO

1 shallot, minced (onion can be substituted here)

3 cloves of garlic, minced

1-2 carrots, peeled and chopped

2 t kosher salt

1 t Italian Seasoning

2 - 28 oz whole tomatoes

28 oz broth/ stock (I fill 1 of the tomato cans with my own stock or broth from a box)

1 piece Parmesan rind

1-2 T balsamic vinegar

cracked black pepper

Directions:

1. Heat 2 T EVOO in a dutch oven over medium-high heat. Saute the aromatics: shallot, garlic and carrot with the salt for 5 minutes or so, until soft.

2. Add the tomatoes (I like to break them up a bit), the italian seasoning and the broth. Bring to a simmer and add the rind. Let simmer for 30-45 minutes. Season to taste.

3. Puree in blender. (I did 3 batches)

4. I rewarm with the balsamic and serve with extra grated Parm. Keeps in the fridge, can be frozen for future use.

Great with Grilled Cheese!