Italian Stir Fry

stir fry, originally uploaded by Kim De.

This will be my last blog until next week, as early tomorrow I head to the Hoosier state for my sister's wedding. To finish up the week of recipes, I decided to write my own. Bo has been requesting stir fry but Im not a fan of the sticky sauces that my brain conjures up upon hearing “stir fry", so I decided to go fusion. Sooo... Introducing Italian Stir Fry

I began by making a garlic, lemon chili olive oil. I crushed 4 cloves of garlic and added to to 3 T of olive oil in a shallow pan. I cooked this slowly, being careful not to let the garlic brown too much, about 10 minutes. I then added 2 t of lemon zest and 1 t of cracked red pepper, with sea salt and black pepper. I took this off the stove and allowed it to cool and meld.

For the rest of the recipe:

Italian Stir Fry

1 T garlic oil
1/3 red onion, chopped
2 cloves garlic, minced
5 large shrimp
½ bag frozen broccoli crowns
1 T balsamic vinegar
1 T capers
Grated Parmesan cheese to taste

Heat 1 t oil in pan and cook the onion and garlic until onion is soft, about 5 minutes. In the meantime, boil water and when rolling, add the broccoli to flash cook, about 1 minute. Drain.
Add 1 more t of oil and drained broccoli to the pan, cooking about 2minutes. Add additional 1 T of oil and shrimp and cook, stirring everything together for another 2 minutes. Add the 1 T balsamic vinegar and 1 T capers and quickly stir everything together until shrimp is cooked through, 1-2 minutes.

Serve over pasta or rice with grated Parmesan and cracked red pepper.

Penne with Meatballs

Meatballs, originally uploaded by Kim De.

I have a confession to make: I tend to be a bit of a food snob. Pasta with meatballs has always seemed to simple for me to make. Never thought it was worth my while. But it's amazing what love will do for you. Husband loves meatballs, must make meatballs.

With Italian food, my instinct is always to check with Giada first. I love her style. Her food is simple but always full of flavor. Minimal ingredients that meld together in a beautiful way. This recipe is no exception.

Parmesan cheese, dried herbs, homemade bread crumbs and egg make lean ground beef sing with flavor. Adding homemade sauce from my freezer and whole wheat pasta, and a simple meal of spaghetti and meatballs is suddenly something even this snobbish foodie can appreciate! I think I will be making these again!

Penne with Meatballs (Adapted from Giada De Laurentiis)

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound lean ground beef
1 T extra-virgin olive oil, plus cooking spray to complete coat
5 cups tomato sauce
1 pound dried penne pasta

In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add beef and gently combine, being careful not to overwork the meat. Shape into golf-size balls.

In a large skillet heat the oil over medium heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 minutes. Drain pasta in a colander, reserving about two cups of the water Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

dressing, originally uploaded by Kim De.

Sunday we had friends over for chili and football. As fall has FINALLY arrived here, I wanted a salad with an autumn feel. This one fit the bill. It had dried cranberries plumped up with apple juice, apples, and this amazing vinaigrette.

The salad was easy to make and the vinaigrette has a wonderful make-ahead simpleness. It would be wonderful with most any meal you decide to make. Try it soon!

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette(Adapted from Cooking Light)

1 cup sweetened dried cranberries
3/4 cup apple juice
1/2 cup zinfandel
1/2 cup cranberry juice cocktail
3 Tbs minced shallots
1 1/2 Tbs fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs olive oil
10 cups baby salad greens
3 cups cubed Gala apple
1 cup thinly sliced sweet onion
1 cup crumbled gorgonzola
1/3 cup coarsely chopped almonds, toasted

In a medium sauce pan, bring cranberries and apple juice to a boil.
Remove from heat and let steep for 10 minutes. Drain cranberries and discard apple juice.

In the same sauce pan, bring wine and cranberry juice to a boil and cook until reduced to 1/3 cup. Pour wine mixture into a medium bowl and add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring constantly with a whisk. Let cool

In a large bowl, combine cranberries, greens, apple, and onion. Drizzle dressing over salad and gently toss to coat. Sprinkle with toasted almonds and cheese.

Dark Fudgy Brownies

Fdgy brn, originally uploaded by Kim De.

These are probably the best brownies I have ever had. I prefer something dark, and these are. I prefer something dense, not cakey. These are. They remind me of the fudge my mom used to make at Christmas, with less calories. From Eating Well Magazine, I know I can trust them to be healthier then your usual brownie, so less guilt involved. After all, who needs guilt? All you need is chocolate!



Dark Fudgy Brownies (Adapted from Eating Well)

3/4 cup all-purpose flour
2/3 cup confectioners' sugar
3 Tbs Dutch-process cocoa powder
3 oz bittersweet chocolate, coarsely chopped
1 1/2 Tbs unsalted butter
1 1/2 Tbs honey
3 Tbs lukewarm water
1/4 cup granulated sugar
2 tsp vanilla extract
1/8 tsp salt
1 large egg
2 1/2 oz dark chocolate chips

Preheat oven to 350

In a small bowl, whisk together flour, confectioners' sugar and cocoa.
In a medium saucepan, add the 3 ounces of coarsely chopped chocolate and butter - melt over lowest heat, stirring constantly, until smooth. Remove from the heat.

In a small bowl, combine golden syrup and water. Stir this mixture, along with granulated sugar, vanilla and salt to the melted chocolate until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Add dry ingredients and stir just until combine - fold in the the remaining 2 1/2ounces chopped chocolate. Scoop the mixture into an 8" x 8" baking pan coated with nonstick spray and evenly spread the mixture to form an even layer.

Bake until almost firm in the center and a toothpick inserted comes out mostly clean with a few moist crumbs, about 20 to 24 minutes. (Possibly longer if it is a humid day) Remove and let cool completely before cutting into bars.

Roasted Poblano and Corn Soup

corn soup, originally uploaded by Kim De.

Soup season is here! At least it is supposed to be here. It is the end of September according to my calendar. The humidity is still here, the air is still on, but my internal clock wants soup. So soup it is!

I have been looking for a good corn chowder for sometime. I try recipes, I tweak recipes, I combine recipes. The search, I think, is over. Today I believe I found the combination perfect for me. It is smoky, it is creamy, it has good flavor, and it is perfect for dipping a crusty bread.

Creamy Roasted Poblano and Corn Soup (Adapted from Whole Foods Market Cookbook)

1 1/2 tablespoons butter
2 cloves garlic, minced
1/2 large green pepper, chopped
1 medium onion, chopped
1/4 cup, plus 1 tablespoon unbleached, all-purpose flour
6 cups vegetable stock
1 cup skim milk, 1 cup heavy cream
2 medium poblano chilies, roasted, peeled, seeded, and finely diced
1 large red bell pepper, roasted, peeled, seeded and finely diced
1 serrano pepper, roasted, peeled, seeded, and finely diced
1 (16-ounce) package frozen corn
2 cups frozen langistino tails
Salt to taste
Cayenne pepper to taste

In a large pot, melt the butter over medium-high heat. Add the garlic, green pepper, and onion, Cook until the onion is translucent, about 5 minutes. Reduce the heat to low; stir in the flour to make a roux. Cook over low heat, stirring often, for 5 minutes, being careful not to let the flour scorch. Turn the heat to high and slowly whisk in the stock, stirring constantly to prevent lumps.

Add the milk. Bring the soup to a rolling simmer and then simmer for 5 minutes, stirring often. Add the poblano chilies, bell and serrano peppers, langistino and corn. Simmer uncovered for 30 minutes. Add the salt and cayenne pepper. Serve with a crusty bread for dipping!

Penne with Vodka Sauce

vodka, originally uploaded by Kim De.

Last night's dinner is something I am semi-"famous" for. My friends have always loved when I make vodka sauce - and now I think I have hooked Bo too.

For its flavor and impressiveness, it is easy to make as you can start with jarred sauce, or the homemade stuff in your freezer as I did. I decided to experiment with the cream component. I had marscapone cheese left from another dish and used it with fabulous results. I think I may have liked it even better as it added a touch of sweetness.

Along with the pasta was Wilted Spinach with Garlic from Eating Well Magazine. Simple to make with bagged spinach, it was full of flavor and gave us another vegetable boost. Love warmer fall flavors! Now if fall weather would bother to show up...

Penne with Vodka Sauce (Adapted from Giada De Laurentiis)

3 cups store bought or homemade marinara sauce.
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Wilted Spinach with Garlic (Adapted from Eating Well)

1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
2 T pine nuts
1 pound bagged spinach, washed and stemmed
Salt & freshly ground pepper, to taste

Heat oil in a large skillet over medium-high heat. Add pine nuts and saute 1 minute. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.

Whole-Wheat Multigrain Sourdough Bread

sourdough, originally uploaded by Kim De.

Today's recipe is bread. I love bread! I enjoy the bread making process. We dont buy bread the grocery store anymore as I choose to make all our bread.

For the past few weeks I have been making "fast" breads from Artisan Bread in Five Minutes a Day. These recipes are good and are very quick and easy to make. They are brilliant on those weeks where I am incredibly busy. But after awhile, I begin to crave a MORE artisan bread - one that takes several hours to craft, and whose flavor reflects that. When I want such a bread, the first place I go is my King Arthur Whole Grain Baking Book. I decided not only did I want grains and seeds, but I wanted a sour bread. This bread fits the bill. It takes several hours to make, but the actual hands on time is minimal. It combines whole wheat and white bread flours, and it calls for sunflower seeds. If you want to venture into this type of crusty bread, this is a good recipe to start with!


Whole-Wheat Multigrain Sourdough Bread (Adapted from King Arthur Flour Whole-Grain Baking)

1/4 cup cracked wheat
1/4 cup cool water
1 cup ripe whole-wheat sourdough starter
1 cup whole-wheat flour
1 cup unbleached bread flour
1 1/2 tsp salt
1 cup water
1/4 cup sunflower seeds


THE NIGHT BEFORE YOU'RE READY TO BAKE, combine the cracked wheat and cool water in a small bowl. Cover and set aside to soak at room temperature until morning. Feed your starter.

THE MORNING OF BAKING DAY, combine the cracked wheat and all its water, the newly measured-out amount of ripe starter, the flours, salt, and HALF of the water in a large mixing bowl NOTE:add the whole amount if needed. Under most conditions the entire amount will probably be needed, but I was baking on a very wet and humid day

Once the ingredients are thoroughly combined, knead the dough, by hand or in the mixer, until the dough is springy and elastic, about 4 minutes. If you're kneading by hand, be sure not to incorporate more flour into the dough

Knead in the sunflower seeds once the dough is soft and elastic.

With the dough in its original bowl cover the bowl and LET IT RISE FOR ONE HOUR.

After an hour, the dough will be somewhat puffy, though not doubled in bulk. Turn it from the bowl onto a well-floured work surface and give it a double fold: pat it lightly into a rectangle with
floured hands, and use a bench scraper to fold both short ends in, just as you would fold a business letter; then fold the other sides in. This folding is comparable to "punching" the dough, but it's much more gentle, and it helps to build the dough's strength, as well as redistribute the carbon dioxide produced by the yeast. Return the dough to its bowl, folded side down, and LET IT RISE FOR ANOTHER HOUR.

While the dough is rising, heavily flour a banneton or a bowl or a colander lined with a linen towel. Remove the dough from the bowl and place it upon a very lightly floured pastry mat or other surface.

Flour your hands well and shape the dough into a round. Place it upside-down (seam side up, that is) in the floured banneton or tea towel; cover it and SET IT ASIDE TO PROOF FOR 2 1/2 HOURS.

ABOUT HALF AN HOUR BEFORE YOU'RE READY TO BAKE preheat your oven and baking stone to 425 degrees. Prepare the oven for steam: (I like to have a spray bottle with warm water to spray the inside of the oven)

When the dough is ready to bake, it will be very soft and will feel bubbly and full, and it will be slow to recover when you press it gently with floured fingers. Flip it from the banneton onto a parchment-lined baking peel. Gently brush away any excess flour with a soft, dry pastry brush

Slash the loaf with a very sharp blade. Use the peel to load the bread, parchment paper and all, onto the hot baking stone. Steam the oven by spraying the water into the oven. Quickly close the oven door.

18. Bake the bread for 35-40 minutes, or until it's browned and stays firm if you give it a gentle press or squeeze. (I like to "take its temperature and take it out at 185) Remove the bread from the oven; place it onto a rack and let it cool completely before slicing. (If you can!)

Butternut Squash Lasagna

butnt las, originally uploaded by Kim De.

I love to cook. I was thinking recently about how this happened and how it has evolved. Everybody has some sort of creativity in their soul. Me, I love to write. Not really good at it, but it is something I enjoy. I am realizing the joy of taking good pictures, but I am a major novice with lots to learn. Cooking is my true creative outlet. It feeds me emotionally (no pun intended). It soothes me. It relaxes me. It makes me zen.

And it is the way I show my love to my family and friends.

Why did I share all of this? Because I made this recipe for a birthday lunch for a dear friend.

Butternut Squash Lasagna.

One of the best things I have had in my mouth for a long time. Or as a friend recently said about a soup "too good to swallow"! It was simple to make, but the flavors were complex. It looked pretty on a plate, so it was perfect for company. Oh, and did I mention that the taste was phenomenal?

Sounds strange? Dont be afraid. Try it. It might cause you to wax poetic about your love for cooking. I did.

Butternut Squash Lasagna (Adapted from Giada De Laurentiis)

2 12oz boxes frozen winter squash
Salt and freshly ground black pepper
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 whole wheat lasagna noodles, parcooked 5 minutes
2 1/2 cups shredded whole-milk mozzarella cheese

Thaw the squash in the refrigerator then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

All-American Chili

Chili, originally uploaded by Kim De.

Noon football game led us to our main meal being lunch. I have been wanting to make this recipe for quite some time and can I tell you, it was worth the wait!

This is what chili should be, to my taste buds. Full of flavor. A bit spicy but not too much. Not greasy, but a great mouth feel. A wonderful palate for add-ons, but strong enough to stand along. Most importantly - great with ice cold beer!

All-American Chili (Adapted from Cooking Light)

6 oz hot turkey Italian sausage, casings removed
2 cups chopped onion
1 cup chopped red bell pepper
8 garlic cloves, minced
16 oz ground sirloin
1 jalapeño pepper, chopped
3 Tbs tomato paste
2 Tbs chili powder
1 Tbs ground cumin
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 bay leaves
1 1/4 cups Merlot
56 oz canned whole tomatoes, undrained and coarsely chopped
2 oz shredded white cheddar cheese

In a large Dutch oven over medium-high heat, add onion and garlic, sauteing for 3-4 minutes until the onion is soft. Add the sausage, red bell pepper, ground sirlion and jalapeño. Cook 6 minutes or until sausage and beef are browned, stirring to crumble.

Stir in tomato paste, chili powder, cumin, oregano, black pepper, salt and bay leaves. Cook for 1 minute, stirring constantly. Add in wine and tomatoes and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Remove the bay leaves and ladle into bowls. Sprinkle each serving with cheese.

NOTE: My crockpot instructions: After browning, I took the beef mixture and moved it to the crockpot, then added the tomato paste and the rest of the ingredients. I cooked on high for about an hour, then moved to low until ready to serve (about another hour)

Even a decent cook can have an off night

dinner, originally uploaded by Kim De.

I consider myself a decent cook. I have been doing it since I was a child, so I have had lots of practice. But sometimes a meal doesnt turn out as planned. This was one such meal.

We love calamari and mussles. We make them frequently enough that it is an easy undertaking, but when new recipes are tried it is always a gamble.

Lets start with the mussels. Usually I start with fresh whole mussels, simmer them in a broth of some sort, then serve them with bread for dipping. Sometime last spring a box of mussels frozen on the half shell showed up in our freezer, so those needed to be used. I found a recipe from Mario Batalli that I used, and combined it with the baking instructions on the box. They werent bad. Bo liked them. They just werent what mussels the way I like them, brothy with the seafood providing a stock mixed with wine and olive oil.

Next is the calamari. Usually I grill or saute it, and we love it that way. When we are at a good restaurant, we love to try their fried calamari. I have a recipe from Giada for it, so I decided to give it a whirl.

Now, you must know, I have never made anything deep fried before. I dont own a deep fryer. I was going to improvise. I set up the flour with a touch of salt and pepper and coated the calamari. I put oil in a deep, heavy pan and started the flame. When the thermometer registered 350, I carefully dropped in three pieces. Immediately they oil dropped 10 degrees. I quickly turned up the flame to bring the oil back up, but it took its own sweet time. After 4-5 minutes, I pulled them out, turned up the flame and added three more. You get the point.

They all cooked. A few of them even turned a lovely golden color. The smalled pieces fared much better then the larger tubes. We both agreed the oil wasnt hot enough to flash fry as was necessary for really good calamari. It was a learning experience. Deep frying is messy, it is hard to do without a fryer, and really isnt worth it for us. Oh, and does anyone know how to discard a pot of oil?



Mussels Alla Piastra with Prosciutto Bread Crumbs (Adapted from Mario Batali)

4 pounds small mussels, frozen on the half shell
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
1 jalapeño, thinly sliced
1 cup toasted bread crumbs
2 ounces thinly sliced prosciutto, -- coarsely chopped
1 bunch lemon thyme, leaves only
2 scallions, thinly sliced

Preheat the oven to 350.

Put the mussels in a large metal bowl, add the orange and lemon zest and juice and the jalapeño, and toss gently. Set aside.

Place the bread crumbs, prosciutto, lemon thyme, and scallions in a food processor and zap until well mixed, 6 or 7 pulses.

Working quickly, dump the mussels (with everything else in the bowl) onto a baking sheet and scatter the bread crumb mixture over and around them. Bake for 20 minutes.


Fried Calamari (Adapted from Giada De Laurentiis)

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
Your favorite jarred or homemade marinara sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Rigatoni with Creamy Mushroom Sauce

shroom pasta, originally uploaded by Kim De.

I saw this pasta dish cooked on television just a few days ago. Immediately I went to my planning calendar to make some changes to the meal plan, because it looked just that good, And you know what? It was as good as it looked, if not better. Amazing, in fact. I am a huge fan of creme sauce. I think I like this one the best. The mascarpone cheese added a depth of flavor that cream could not even dream of. And mushrooms with pasta, whats not to love?

The only change I made - the pasta. I did not have rigatoni. I was not able to make it to the store, so I used penne. Not bad, but with this sauce the larger tube of the rigatoni would help in capturing the flavor, so next time I will make sure it is in the house. Bo also loved it, and looks forward to the leftovers for tomorrow lunch.

Rigatoni with Creamy Mushroom Sauce (From Giada De Laurentiis)

* 1 pound rigatoni pasta
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Jewish Deli-Kitchen Sink Salad

chicken originally uploaded by Kim De.

For those nights you need something fast, a main dish salad is always a winner in our house. It is light, healthy, and can utilize many bits and pieces left from other meals - essentially you can add "everything but the kitchen sink"!

For this particular salad, I pressed caraway seeds into chicken breast prior to grilling it. Homemade rye bread made the perfect base for croutons. I cubed the slightly stale bread and after tossing it with salt and olive oil, it roasted at 450 until crispy, about 20 minutes.

Diced yellow pepper and red apples were added to romaine lettuce, followed by the sliced, grilled chicken and still warm croutons. To pull it all together, a dressing of mayonnaise and chopped horseradish was drizzled on top.

This concoction had the definite undertones of a sandwich from a Jewish Deli, while using up leftovers from my fridge.

There isnt a true "recipe", but what follows is a template to follow. Think of this idea when you need inspiration for a quick weeknight meal!

Jewish Deli-Kitchen Sink Salad

2 slices day-old rye bread
2 chicken breasts
caraway seeds
olive oil
salt and pepper
romaine or other dark green
chopped bell peppers, tomatoes, cucumbers or any veggie
1 apple,pear etc diced - or other fruit - ie grapes, dried cranberries etc.
2T mayonnaise and 1T horseradish (or the equivalent based on the amount of dressing you like)

Cube the bread. Toss is a tiny bit of oil, sat and pepper. Roast at 450 until crisp, approximately 20 minutes.

Press caraway seeds into the chicken and grill, bake or pan saute until completely cooked.

Divide the lettuce among the plates. Chop the veggies and fruit and place on the greens. Slice the chicken and add to salad along with the croutons.

Mix the mayonnaise with the horseradish, salt and pepper. Make what you need for your individual taste (we like a lightly dressed salad).

Serve with a light, fruity, dry white wine.

An Italian Night

P1010069, originally uploaded by Kim De.

I love breakfast for dinner. I love a good frittata. Amazing that these two things are symbiotic!

Tonight we went with Italian flavors. Prosciutto and Apple Frittata with a Caprese Salad.

I must admit, as pretty as the salad is, it is so simple to make. I sliced various tomatoes and arranged them on a plate with buffalo mozzarella. I drizzled them with a dressing of lemon juice, olive oil, salt and pepper. Basil from my deck finished off the combo. Almost a crime!

I have another confession to make - tonight's frittata was a combination of two recipes, plus my own ideas. I have a basic recipe, but as this dish is extremely forgiving, you could do many things to it. So I decided my frittata would have a touch of prosciutto, instead of milk or cream as a binder I would add mascarpone cheese, parmesan cheese would be needed as the other salt, and to add a contrast? Sliced roma apple. I think the plan worked. The meat was an amazing salty contrast to the sweet of the apple.

The picture? Well, the phone was ringing as the oven timer was buzzing - basically I didnt do it. Trust me. It was pretty. Picture the light yellow eggs, the diced pink meat, the ribbons of green basil and the red from the apple peel. A beautiful presentation.

Instead, I included a picture of my dog, Foxy, and the rough life she leads!

Prosciutto and Apple Frittata (Adapted from recipes by Giada and Everyday Food Magazine)

1 tablespoons olive oil
1 shallot , chopped
4 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup marscapone cheese
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
1 gala apple, cored and thinly sliced
2 tablespoons chopped fresh basil leaves

Heat the oven to 350.

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the shallot and garlic. Season with salt and pepper, to taste. Saute over medium-low heat until the shallot is tender, about 2 minutes. Add the prosciutto and saute another 3 minutes or until crisp.

Whisk the eggs, cheese, 2 T Parmesan, and basil in a medium bowl to blend. Pour the egg mixture into the skillet. Lay the apples over the top of the egg, then sprinkle with the remaining cheese. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet in the oven. Bake until the top is set and golden brown, about 10 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Re-trying an old vegetable aversion

beet, originally uploaded by Kim De.

Beets. As a child, I couldnt stand them. They were pickled and from a jar. To my buds they were slimy and tart.

Recently, my foodie friends have insisted I try beets again. Really try them. Fresh, roasted, beets. So I did. I found a recipe by Giada for a salad with the bright red root. So I made it. It was beautiful. I didnt like it. I tried, I really did. Bo eagerly gobbled his up, while I subbed sliced apple for the beets in mine. Now THAT was good!

With our salad we had European Peasant Bread with cheese. The bread was quick to make on a busy Sunday and has a decent flavor - not like an all-day bread, but what do you want for a no knead bread?

All in all, a nice Sunday dinner.

Beet and Goat Cheese Arugula Salad (Adapted from Giada De Laurentiis)

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula and walnuts in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese, and serve.


European Peasant Bread (Adapted from Artisan Bread in Five Minutes a Day)
makes 2 large loaves

3 cups lukewarm water
1 1/2 Tbsp instant yeast
1 1/2 Tbsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups flour

Mix the salt and yeast with the water in a large bowl. Mix in the remaining dry ingredients without kneading. the dough will be very wet. Cover with a towel and allow to rest at room temperature for about 2 hours.

At this point you can use the dough or refrigerate (it will keep for about 2 weeks). If you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.

Cut off a section of the dough, and dust it with flour. Quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered baking sheet.

While the dough is rising, heat the oven to 450 F and place an empty broiler tray on the lowest rack in the oven. If you are baking on a baking stone, place it in the oven to heat up with the oven.

When the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serrated bread knife. Leave the flour on top of the loaf during baking.

Place the baking sheet into the oven (or slide the dough onto your baking stone). Pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. The top should get a good hard crust and will be deeply browned. Allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.

Preparing for the upcoming week

Italian soup, originally uploaded by Kim De.

Bo likes to take salad for lunch in the warm months. However when the weather begins to turn, I am in the mood to make soups, and I seek out those hearty enough for his midday meal.

This season I began with a variation of Pasta e Ceci by Giada DeLaurentiis in her book Everyday Pasta.

This soup came together very quickly. My changes included adding a few more veggies, and taking out the pasta. I did this for one simple reason: I love to eat crusty bread alongside soup, so taking the pasta out keeps my waistline happy. It is full of flavor and after a tiny taste, we both agree it is a winner. I will be anxious to try it for tomorrow's lunch, as soup always tastes better the next day!

Next is a perennial favorite of mine – Cinnamon Apple Cake from Cooking Light. It first appeared in the magazine in January 2000. I made it that year, and have made it every September since. I have tried other recipes. But I continue to come back to this one due to the moistness coupled with the balance of sweet and tart. It is one of my favorite cakes and I anxious await its arrival each fall.


Pasta e Ceci (adapted from Pasta Everyday)

1 T olive oil
1 T unsalted butter
1 c chopped onion
3 oz prosciutti
2 garlic cloves, chopped
½ red bell pepper, chopped
2 t dried thyme
2 t dried rosemary
1 bay leaf
6 cups low-sodium chicken broth
2 (14.5 oz) cans navy beans, drained and rinsed
2 (14.5 oz) cans diced fire-roasted tomatoes with juice
½ bag frozen chopped spinach
½ t black pepper
Fresh grated parmesan cheese for garnish

Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion through bell pepper and sauté until the onion is tender, about 3 minutes. Add the herbs and the rest of the ingredients through the black pepper. Cover and bring to a boil then decrease the heat to simmer for about 10 minutes.

Transfer about 1 cup of the soup to the blender, being careful not to include the bay leaf. Blend until smooth then add back to the soup pot. Bring back to a simmer and cook for 8 more minutes.

Serve with fresh grated parmesan cheese.



Cinnamon-Apple Cake (Adapted from Cooking Light)

1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style reduced fat cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350°.
Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into a 9-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 10 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.

Are you ready for some football?

Gor.dip, originally uploaded by Kim De.

We are. To celebrate, we had buffalo burgers, chips and dip and beer. Not a vegetable in sight :)

Trader Joes, if you are so lucky as to have one, has a great selection of frozen foods. It is overwhelming, but since we rarely buy prepared foods, we dont try many of them. One exception is their buffalo burgers. The addition of mushrooms and cheese keep it moist, and they dont taste processed. I keep some in the freezer for nights like these. They are quite large, so we actually make one and share it, especially if having other calorie laden foods.

With the burgers I wanted a junk food. I found a dip on the blog Noble Pig that I decided to try. The author of the blog gave it rave reviews, but as you know, everyone has different tastes. My plan was to make ½ of the recipe, as it was just the two of us. I am glad I did as I didnt care for it. It didnt have any flavor, at least not enough to satisfy my needy taste buds. I added more onions, I added more pepperocinis. It didnt work, so what did I do? I started over. This time I changed several things, different cheese, a mixture of peppers, some lemon juice. Each tongue likes its own balance of flavors, so to please all, below you will find the original recipe, further down you will find my re-written one.

Feta Pepper Dip (Adapted from Cuisine at Home)

8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips

Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil. Make sure to serve with a sturdy, barbecue chip.



Gorgonzola Pepper Dip (Adapted from Cuisine at Home)

4 ounce gorgonzola cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup Miracle Whip
1/2 cup mixture pepperoncini and pickled jalapeno sliced
1/2 cup green onion, sliced
1/2 teaspoon lemon zest
1 t lemon juice
Black pepper to taste
Barbecue chips

Blend cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced peppers, green onions, lemon zest, juice and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.

Sprinkle more black pepper on top. Make sure to serve with a sturdy, barbecue chip.

Compromise, its the cornerstone...

ckn, originally uploaded by Kim De.

Italian food is on my brain these days and if it is on my brain, it is on my menu. After last nights pasta, I had planned on a chicken scampi tonight. Bo asked if we could please grill the chicken, so I decided on a compromise. A web search led me to a marinade that had Italian undertones but was supposed to be grilled. Throw in some asparagus and mushrooms, and you you have a meal to please both parties!

Grilled Chicken With Basil Dressing (Adapted from Giada De Laurentiis, 2009)

2/3 cup extra-virgin olive oil
3 tablespoons Fresh Lemon Juice -- plus 1/4 cup
1 1/2 teaspoons Fennel Seeds -- coarsely crushed
1 1/2 teaspoons Salt (*i Used 1/2 Teaspoon)
1 teaspoon freshly ground black pepper
3 Bone-in -- skin-on chicken thighs
3 Bone-in -- skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large clove Garlic
1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Pan Seared Calamari

Pan Seared Calamari, originally uploaded by Kim De.

I am on a major calamari kick. I kid you not, I could eat it every week! Although I like it fried IF done well, I really enjoy it grilled, pan fried etc.

In looking at the menu for this week, I knew I wanted to make some italian dishes, so began a search for those with calamari. It wasnt long before I found several recipes that fit the bill - which translates to LOTS of new recipes to make over the next few weeks!

I decided to start with one by Robin Miller on Foodtv.com. It seemed easy to make on a busy day, but still looked very tasty, I had a frozen mixture of shrimp, scallops and squid, so I used that. As I always keep a stash of Lindrusso's Marinara Magnifico in the freezer, I used that instead of canned. Lastly, I added a touch of white wine to thin out the sauce. Served over whole wheat penne with a salad of mixed greens, a glass of chianti rounded out the meal. We both enjoyed it!


Pan-Seared Calamari with Spicy Marinara over Linguine (Adapted from Foodtv)

1 pound whole wheat penne
1 tablespoon olive oil
3 cloves garlic, minced
1 pound calamari, sliced into rings (I used calamari, shrimp and scallops)
6 cups pasta sauce
1/2 cup dry white wine
1/2 teaspoon crushed red pepper flakes
Chopped fresh basil leaves, optional

Cook pasta according to package directions.

Heat oil over medium heat in a large skillet. Add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then add wine, pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender.

Transfer penne to a serving platter. Spoon all of the calamari and tomato sauce over pasta. Garnish with basil, if desired.

One of those weeks

So there are weeks where it is hard to cook as many meals at home as you normally like. This is one of those weeks. Wednesday's night of running errands, called for a quick bite out. And when your husband wants to take you for a romantic dinner date on a Thursday, well Im not turning that down! Tonight will consist of leftovers from last night's fabulous Italian dinner, and with the out of town wedding of a dear friend this weekend (YEA SARAH!!!), cooking will be a faint memory until Tuesday of next week.

So never fear, dear friends, I am still around, my cooking gene hasnt recessed, it's just been one of those weeks!

Have a happy holiday weekend!!!

Welcome September

pancakes, originally uploaded by Kim De.

Every year, the Kim calendar turns to fall on Sept 1st. Now I realize that meteorological this isnt the first day of fall, but in my heart, it is. Living in the south, I dont usually get to experience fall weather for a few more weeks, but this year, something magical has happened – today was 77 with no humidity. Fall! It called for a celebration, so I pulled out my favorite recipe for pumpkin pancakes.

These pancakes have been a favorite of mine since posted on the Cooking Light Bulletin Board several years back. They call for a pancake mix of your choice, I always use a multigrain. For some reason, these didnt have the pumpkin flavor I remember from years past. If I make them again with this mix, I will add twice the amount of pumpkin. However, they were dense and fluffy, very tasty with a pure maple syrup, or a touch of pumpkin butter.

These will be made again! In the meantime, Welcome September.

Paula's Pumpkin Pancakes (Adapted from CLBB)

2 cups of your favorite dry pancake mix
1 egg
1 1/2 cups milk
1/2 cup canned or fresh cooked pumpkin
1/2 tsp cinnamon

Mix all ingredients thoroughly in a large bowl Pour small amounts of the batter onto a hot lightly greased griddle or frying pan over medium-high heat.

When bubbles form on the pancakes and the edges begin to brown, flip the pancakes.

Serve with butter, maple syrup or a little bit of honey.