Healthy S&P (Chicken Sausage variation of sausage and peppers)

Traditional Italian Sausage and Peppers uses the juice of the sausages to cook the vegetables. This recipe uses olive oil and tomatoes to create a flavorful base for the healthier chicken sausages.

Ingredients Parmesan Cheese Orange, Red and Green Bell Pepper Bunch of Basil 5-6 Cloves of Garlic Spanish Onion 3-6 Chicken Sausage Links *with red and green peppers 2-3 tbls of brown sugar Sea Salt Olive Oil Plum tomatoes (2-3 medium)                                                                       Plan of Attack

Ingredients

Parmesan Cheese

Orange, Red and Green Bell Pepper

Bunch of Basil

5-6 Cloves of Garlic

Spanish Onion

3-6 Chicken Sausage Links *with red and green peppers

2-3 tbls of brown sugar

Sea Salt

Olive Oil

Plum tomatoes (2-3 medium)

                                                                      Plan of Attack

Dice the onion and garlic

Dice the onion and garlic

Coat the bottom of your stockpot with olive oil and turn on medium heat. Add the onions and garlic and cook until the onions are clear.

Coat the bottom of your stockpot with olive oil and turn on medium heat. Add the onions and garlic and cook until the onions are clear.

While the onions and garlic cook, dice the tomatoes. Add your tomatoes to the stockpot and cover; the point is for the tomatoes to cook down and create a base for the sausage and peppers. 

While the onions and garlic cook, dice the tomatoes. Add your tomatoes to the stockpot and cover; the point is for the tomatoes to cook down and create a base for the sausage and peppers. 

Coin the chicken sausages and add them to the stockpot. *You can also cut a slit down the links and use more sausages, but by coining the 3 I had in the house the sausage covered more ground portion wise.

Coin the chicken sausages and add them to the stockpot. *You can also cut a slit down the links and use more sausages, but by coining the 3 I had in the house the sausage covered more ground portion wise.

Take the Peppers, core them and remove the seeds. Cut them lengthwise and put in a bowl.

Take the Peppers, core them and remove the seeds. Cut them lengthwise and put in a bowl.

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Add the Peppers to the pot. Chop a sizable handful of basil and add to the pot. Stir ingredients throughly and then cover for 25-30 minutes, or until the peppers cook down. In the last 5-6 minutes, add 2-3 tbls of brown sugar (to taste) and then add salt, according ro your flavor preferences.

Add the Peppers to the pot. Chop a sizable handful of basil and add to the pot. Stir ingredients throughly and then cover for 25-30 minutes, or until the peppers cook down. In the last 5-6 minutes, add 2-3 tbls of brown sugar (to taste) and then add salt, according ro your flavor preferences.

Spoon onto a hard roll and add shredded parmesan cheese on top before adding the lid. Serve Hot and with a vegetable on the side (Suggestion pictured- garlic broccoli with grated parmesan).   My Comments: I made this recipe from scratch so I have found (of course) a few edits. I would use Portuguese Ciabatta Rolls in lieu of traditional hard (kaiser) rolls because they have more substance than traditional hard kaiser rolls. There are a myriad of chicken sausage varieties and this particular brand does not have a high salt content, which is definitely my own departure from traditional Italian sausages, so have a measured approach to seasoning with sugar (and know you might have to add more salt than anticipated). I would consider adding some heat to the mixture in the way of red pepper flakes or even a chili pepper in future batches. I am planning on serving the leftovers of the mixture over penne, and the actual gravy created while cooking is gonna be awesome over pasta. If I had thought about it, I would have browned the sausage coins in the pot before everything, to give them the traditional crunch of sausage and peppers (which you get generally from sautéing them in the pan beforehand). Generally chicken sausages are precooked (this brand is), so it is more of a flavor/taste preference issue than an issue of health and hygiene. 

Spoon onto a hard roll and add shredded parmesan cheese on top before adding the lid. Serve Hot and with a vegetable on the side (Suggestion pictured- garlic broccoli with grated parmesan).

 

My Comments: I made this recipe from scratch so I have found (of course) a few edits. I would use Portuguese Ciabatta Rolls in lieu of traditional hard (kaiser) rolls because they have more substance than traditional hard kaiser rolls. There are a myriad of chicken sausage varieties and this particular brand does not have a high salt content, which is definitely my own departure from traditional Italian sausages, so have a measured approach to seasoning with sugar (and know you might have to add more salt than anticipated). I would consider adding some heat to the mixture in the way of red pepper flakes or even a chili pepper in future batches. I am planning on serving the leftovers of the mixture over penne, and the actual gravy created while cooking is gonna be awesome over pasta. If I had thought about it, I would have browned the sausage coins in the pot before everything, to give them the traditional crunch of sausage and peppers (which you get generally from sautéing them in the pan beforehand). Generally chicken sausages are precooked (this brand is), so it is more of a flavor/taste preference issue than an issue of health and hygiene. 

Japanese Kame noodle salad with Shrimp

Ingredients Package of Japanese Kame Noodles Green and Red Cabbage 5-6 Scallions lb of raw, deveined tail on shrimp Kame Sweet Chili Sauce Iron Chef Teriyaki Sauce Olive Oil (an abundance) Salt and pepper Soy Sauce *Cilantro carrots  2-3 Garlic cloves *optional: 5-6 medium brussels sprouts Lime (for garnish)                                                                         Plan of Attack

Ingredients

Package of Japanese Kame Noodles

Green and Red Cabbage

5-6 Scallions

lb of raw, deveined tail on shrimp

Kame Sweet Chili Sauce

Iron Chef Teriyaki Sauce

Olive Oil (an abundance)

Salt and pepper

Soy Sauce

*Cilantro

carrots 

2-3 Garlic cloves

*optional: 5-6 medium brussels sprouts

Lime (for garnish)

                                                                        Plan of Attack

Bring 3 qt of water to boil and add the package of Kame noodles. When they rise to the top, cook for 9-11 more minutes and then drain. Rinse in cold water until noodles are room temperature-cool. Set aside

Bring 3 qt of water to boil and add the package of Kame noodles. When they rise to the top, cook for 9-11 more minutes and then drain. Rinse in cold water until noodles are room temperature-cool. Set aside

Dice the garlic cloves and add to a skillet coated in olive oil on medium heat, being careful not to overcook or burn.

Dice the garlic cloves and add to a skillet coated in olive oil on medium heat, being careful not to overcook or burn.

Rinse (and if necessary), defrost the shrimp. Season the raw shrimp with salt and pepper. 

Rinse (and if necessary), defrost the shrimp. Season the raw shrimp with salt and pepper. 

Add the shrimp to the skillet with the garlic and olive oil. Cook throughly on medium heat, turning to cook both sides.

Add the shrimp to the skillet with the garlic and olive oil. Cook throughly on medium heat, turning to cook both sides.

While shrimp cook, assemble the sauce. Add 6 tbls of olive oil, 0.25 cup of teriyaki sauce, 3-5 tbs of sweet chili sauce and 2 tbls of freshly diced ginger to a blender. Blend until everything is integrated into a cohesive sauce.

While shrimp cook, assemble the sauce. Add 6 tbls of olive oil, 0.25 cup of teriyaki sauce, 3-5 tbs of sweet chili sauce and 2 tbls of freshly diced ginger to a blender. Blend until everything is integrated into a cohesive sauce.

To make the basis for calling this "salad" chop the cabbage, Brussels sprouts, scallions and carrots. Dice the cilantro and put it aside. 

To make the basis for calling this "salad" chop the cabbage, Brussels sprouts, scallions and carrots. Dice the cilantro and put it aside. 

Add the cooled noodles to the vegetables and then add the shrimp. Add the sauce and mix throughly. Serve cold with cilantro sprinkled over the top and a slice of lime.

Add the cooled noodles to the vegetables and then add the shrimp. Add the sauce and mix throughly. Serve cold with cilantro sprinkled over the top and a slice of lime.

My comments: At the very top of the list let's be clear. This might be wine in the glass, but if I am very classy it is Coors light. Just sayin... This recipe is delicious, and surprise of surprises- it tastes better the next day. I am not a fan of wilting...well anything, and the vegetables hold up after some time in the fridge. I would recommend adding the Cilantro individually to keep the flavors clean. I ended up adding more soy sauce after the whole salad was assembled but if your blood pressure is not chronically low (As mine is) then ya probably don't crave sodium as I do, which,well, is as much as a fat kid loves cake. I would say I could see adding radishes to the mix, for an additional crunch and possibly adding more ginger to the sauce. I would say also, I would try with a little bit of Thai Basil, as some kind of fusion variation. I got this recipe from the back fo the Kame noodle package and then adjusted a little bit for my palate and for my eating enjoyment. Instead of stir fry oil, I used olive oil and I think it made very little difference. I would say you could grate the carrots instead of cutting them into slender coins, but I have nothing in my Air BnB with the capability to grate, so I coined em...I think the most important thing about this recipe is to make sure the noodles are very cold before they're added to the vegetable mixture. The recipe also said to use Cole Slaw mix but I went to my local Farmer's market and bought fresh cabbage in lieu of the prepackaged chemical laden mix. 

My comments: At the very top of the list let's be clear. This might be wine in the glass, but if I am very classy it is Coors light. Just sayin...

This recipe is delicious, and surprise of surprises- it tastes better the next day. I am not a fan of wilting...well anything, and the vegetables hold up after some time in the fridge. I would recommend adding the Cilantro individually to keep the flavors clean. I ended up adding more soy sauce after the whole salad was assembled but if your blood pressure is not chronically low (As mine is) then ya probably don't crave sodium as I do, which,well, is as much as a fat kid loves cake. I would say I could see adding radishes to the mix, for an additional crunch and possibly adding more ginger to the sauce. I would say also, I would try with a little bit of Thai Basil, as some kind of fusion variation. I got this recipe from the back fo the Kame noodle package and then adjusted a little bit for my palate and for my eating enjoyment. Instead of stir fry oil, I used olive oil and I think it made very little difference. I would say you could grate the carrots instead of cutting them into slender coins, but I have nothing in my Air BnB with the capability to grate, so I coined em...I think the most important thing about this recipe is to make sure the noodles are very cold before they're added to the vegetable mixture. The recipe also said to use Cole Slaw mix but I went to my local Farmer's market and bought fresh cabbage in lieu of the prepackaged chemical laden mix. 

Stuffed bell peppers with orzo and chorizo

Ingredients cup of orzo  chicken stock ( I used a packet of Goya chicken seasoning and 2 cups of water) 2-3 bell peppers (red, yellow or orange) -  You could probably also get green peppers but the other colors are very sweet, which makes them a treat 2-3 chorizo sausages 2-3 medium garlic cloves (5 sm cloves) shallot olive oil  salt and pepper (to taste) feta cheese crumbles Plan of Attack Preheat the oven to 350 degrees

Ingredients

cup of orzo 

chicken stock ( I used a packet of Goya chicken seasoning and 2 cups of water)

2-3 bell peppers (red, yellow or orange) -  You could probably also get green peppers but the other colors are very sweet, which makes them a treat

2-3 chorizo sausages

2-3 medium garlic cloves (5 sm cloves)

shallot

olive oil 

salt and pepper (to taste)

feta cheese crumbles

Plan of Attack

Preheat the oven to 350 degrees

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Take the sausage casings off the chorizo by cutting a slit down the side of the sausage, and emptying the insides into a skillet. Cook the sausage until completely done.

After it is done cooking, set sausage aside but reserve the juice in the pan.

After it is done cooking, set sausage aside but reserve the juice in the pan.

In a medium skillet bring the chicken stock to boil. Add Orzo and cook until al dente (about 9 minutes). Be careful to keep stirring so the orzo doesn't stick to the bottom of the pan. Set orzo aside.

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Cut the tops off the peppers. Dice the flesh of the tops of peppers, the shallot (or Spanish onion if this is what you're using) and garlic. Put the actual peppers aside.

Cut the tops off the peppers. Dice the flesh of the tops of peppers, the shallot (or Spanish onion if this is what you're using) and garlic. Put the actual peppers aside.

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Add the peppers, onions, and garlic to the chorizo drippings, with tbs of olive oil. Cook over medium heat for 5-6 minutes. 

Add the peppers, onions, and garlic to the chorizo drippings, with tbs of olive oil. Cook over medium heat for 5-6 minutes. 

Add the orzo, the chorizo and crumbles of feta to the skillet with the vegetables. Mix throughly.

Add the orzo, the chorizo and crumbles of feta to the skillet with the vegetables. Mix throughly.

Cut the bottoms of the peppers so they're able to stand independently together while baking.

Cut the bottoms of the peppers so they're able to stand independently together while baking.

Stuff the peppers with the orzo mixture and place on an olive oiled baking dish. Put in the oven for 25 - 40 minutes (depending on your oven). Mine were in for 30 minutes and it worked perfectly.

Stuff the peppers with the orzo mixture and place on an olive oiled baking dish. Put in the oven for 25 - 40 minutes (depending on your oven). Mine were in for 30 minutes and it worked perfectly.

My comments: I actually don't have an opinion of my recipe of the week because I couldn't try it because I have been under the weather, but I got a whole bunch of positive feedback from my Dad. Chorizo, peppers, orzo...what what....

Sauteed Watermelon radish, parsnip and carrots

                                                                       Ingredients Watermelon Radish (Medium) Parsnip  2-3 carrots olive oil salt and pepper 3- 5 cloves of garlic honey vinegar (I used balsamic but the recipe calls for apple cider) cayenne                                                                           Plan of Attack Cut the parsnips, carrots and radishes into coins

                                                                       Ingredients

Watermelon Radish (Medium)

Parsnip 

2-3 carrots

olive oil

salt and pepper

3- 5 cloves of garlic

honey

vinegar (I used balsamic but the recipe calls for apple cider)

cayenne

                                                                          Plan of Attack

Cut the parsnips, carrots and radishes into coins

Add olive oil to the skillet with diced garlic cloves. Afterwards (when garlic is aromatic) add the coined vegetables and salt and pepper

Add olive oil to the skillet with diced garlic cloves. Afterwards (when garlic is aromatic) add the coined vegetables and salt and pepper

Cook for 5- 9 Minutes, and then add tbs of honey, vinegar (to taste), and salt, pepper and powdered garlic.

Cook for 5- 9 Minutes, and then add tbs of honey, vinegar (to taste), and salt, pepper and powdered garlic.

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My comments: I LOVE the watermelon radish, because it is so beautiful. If I were to make this saute again, I would mix the honey, vinegar, salt, pepper, powdered garlic and cayenne in a bowl and then I would add to the vegetables in the skillet so the heat was distributed evenly. The cayenne was a genius addition, and had it not been spicy, I would say I would've missed the spice! My pork brings the mansters to the yard, and they stay for the kohlrabi...and spicy sautes of roots vegetables! 

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Roasted Kohlrabi

We can call it cool-rabi... Ingredients Kohlrabi 3 garlic cloves olive oil salt and pepper grated/shaved parmesan cheese                                                               Plan of Attack Peel the Kohlrabi  

We can call it cool-rabi...

Ingredients

Kohlrabi

3 garlic cloves

olive oil

salt and pepper

grated/shaved parmesan cheese

                                                              Plan of Attack

Peel the Kohlrabi

 

Cut the Kohlrabi into pieces. Put the pieces in a mixing bowl with olive oil. garlic, salt and pepper. Mix the pieces thoroughly and then place on a sheet tray and/or in a baking dish.

Cut the Kohlrabi into pieces. Put the pieces in a mixing bowl with olive oil. garlic, salt and pepper. Mix the pieces thoroughly and then place on a sheet tray and/or in a baking dish.

Roast the pieces until the edges are crisp (15 minutes) and then cover with shredded/grated parmesan cheese. Pu back in the oven and cook for another 5 minutes.

Roast the pieces until the edges are crisp (15 minutes) and then cover with shredded/grated parmesan cheese. Pu back in the oven and cook for another 5 minutes.

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Serve hot as a side in place of potatoes or pasta...Yummity yum yum...

Serve hot as a side in place of potatoes or pasta...Yummity yum yum...

Garlic Crostinis (done correct...yeah what)

Ingredients Italian Bread (or baguette) olive oil garlic salt and pepper                                                         Plan of attack Slice the bread to thin slices Preheat the oven to 390 Baste in olive oil Season with Salt and Pepper. Sprinkle with Garlic. Put in oven on cooking sheet or glass dish and cook until toasted

Ingredients

Italian Bread (or baguette)

olive oil

garlic

salt and pepper

                                                        Plan of attack

Slice the bread to thin slices

Preheat the oven to 390

Baste in olive oil

Season with Salt and Pepper. Sprinkle with Garlic.

Put in oven on cooking sheet or glass dish and cook until toasted

Serve with desired toppings. In this photo the crostini is served with Brie, Honecrisp apple slice and stone ground mustard. ENJOY!

Serve with desired toppings. In this photo the crostini is served with Brie, Honecrisp apple slice and stone ground mustard.

ENJOY!

Lemon Shrimp and Asparagus with Orzo

Ingredients Shrimp 9 - 13 deveined and peeled raw 2-3 medium cloves of garlic Shallot Lb of Fresh Asparagus cup of orzo tbs (or so) of olive oil salt and pepper lemon chicken stock (2 cups) 0.5 cup of grated parmesean                                                     Plan of attack Preheat the oven to 350 Add olive oil, diced garlic and shallots to a medium deep skillet. Cook over medium heat until onions are clear.  

Ingredients

Shrimp 9 - 13 deveined and peeled raw

2-3 medium cloves of garlic

Shallot

Lb of Fresh Asparagus

cup of orzo

tbs (or so) of olive oil

salt and pepper

lemon

chicken stock (2 cups)

0.5 cup of grated parmesean

                                                    Plan of attack

Preheat the oven to 350

Add olive oil, diced garlic and shallots to a medium deep skillet. Cook over medium heat until onions are clear.

 

  Add orzo to skillet and cook until it is roasted (about 2 minutes)

 

Add orzo to skillet and cook until it is roasted (about 2 minutes)

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Over medium heat, add the chicken stock and bring orzo to a boil. Be cognizant of the need to constantly stir the orzo so it doesn't stick to the bottom of the pan, and don't make the mistake of turning the heat past medium heat.

 

Trim Asparagus and cut each stalk into thirds. When the orzo has cooked for 9 minutes, add the asparagus, 0.25 cup of grated parmesean, and lemon juice. Mix throughly

Trim Asparagus and cut each stalk into thirds. When the orzo has cooked for 9 minutes, add the asparagus, 0.25 cup of grated parmesean, and lemon juice. Mix throughly

Take the shrimp, rinse them, and flavor with salt and pepper.

Take the shrimp, rinse them, and flavor with salt and pepper.

 

 

 

Pour the orzo and asparagus mixture into a baking dish. Arrange the shrimp on the top of the dish and cover with what is left of the Parmesan. Put the dish in the oven until the shrimp are cooked through and serve hot...and no matter what you're wearing you'll be the hottest ticket in town...orzo I am told...BADOOM CHA!

My Comments: I over lemon juiced my orzo and I also went with the recipe's suggestion of using low sodium chicken stock, which was a tragic mistake. It was delicioso regardless, and I just added salt afterwards...I am a sucker for asparagus, and this was a light take on a dish which I think people traditionally make with butter, cream and a dedicated loving nod towards decadence. I think some people use only the heads of the asparagus when cooking but I enjoy the stalks as well, so I add them whenever preparing dishes which call for asparagus. I would, in the future, flavor the asparagus before adding into the orzo mixture with salt, pepper and powdered garlic. Can I hear an "ah man, gimme seconds...Ah man, amen!"

I would totally make this again....

Goat Cheese Stuffed Miniature Bella Peppers

Ingredients Miniature Red, Yellow and Orange Peppers A Log of Herbed Goat Cheese Honey Olive Oil Salt and Pepper

Ingredients

Miniature Red, Yellow and Orange Peppers

A Log of Herbed Goat Cheese

Honey

Olive Oil

Salt and Pepper

Plan of Attack Preheat the oven to 425 Slice the peppers lengthwise and remove the core and the seeds

Plan of Attack

Preheat the oven to 425

Slice the peppers lengthwise and remove the core and the seeds

 

 

 

 

Cover the Pepper halves with olive oil and season prudently with salt and pepper. Lay them in rows on a baking sheet.

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Fill the peppers generously with goat cheese 

 

Drizzle a sm amount of honey over each piece, seasoning with an understanding this type of pepper is unusually sweet.

 

 

 

Put the peppers in the oven for 11-13 minutes and serve hot!

 

 

My Comments: This was an awesome dish which celebrates the beauty and sweetness of the peppers, which I got at my local farmer's market. The simple combination of goat cheese and honey is about as old as time, or least as old as goats and bees. I would say if I was making again I would not add as much honey, because the peppers were so sweet. It is honestly a personal preference! I plan on making this again for family this weekend, so celebrate the harvest season! 

Cilantro and Garlic Salmon

It tempts, in every way!

*Serving suggestion: with salted heirloom potatoes and sautéed Brussels sprouts Ingredients Salmon fillets (In this recipe I used individualized portions) cilantro (healthy bunch) 3-5 cloves of garlic high quality olive oil ground salt and pepper powdered garlic 2 tbls of garlic Plan of attack Preheat oven to 4.25. Place two salmon portions (apx .33 lb each) in a wet oiled glass baking dish. Season salmon steaks with salt and pepper

*Serving suggestion: with salted heirloom potatoes and sautéed Brussels sprouts

Ingredients

Salmon fillets (In this recipe I used individualized portions)

cilantro (healthy bunch)

3-5 cloves of garlic

high quality olive oil

ground salt and pepper

powdered garlic

2 tbls of garlic

Plan of attack

Preheat oven to 4.25.

Place two salmon portions (apx .33 lb each) in a wet oiled glass baking dish. Season salmon steaks with salt and pepper

Prepare the sauce Chop Cilantro and garlic and add to a sm bowl. Add salt, pepper, 3 tbs of olive oil and orange juice. Mix thoroughly

Prepare the sauce

Chop Cilantro and garlic and add to a sm bowl. Add salt, pepper, 3 tbs of olive oil and orange juice. Mix thoroughly

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Coat the salmon steaks with cilantro and garlic mixture generously.

Coat the salmon steaks with cilantro and garlic mixture generously.

Place in the oven for 9-15 minutes to bake under high heat. *check at minutes 11-13 to determine oven strength. Serve smiling and exciting about future Omega 3's!

Place in the oven for 9-15 minutes to bake under high heat. *check at minutes 11-13 to determine oven strength.

Serve smiling and exciting about future Omega 3's!

My comments: The original recipe called for using your food processor to make the cilantro sauce, but I don't use people and I balk at even using appliances, so I just chopped what I had by hand...because I have mean knife skills son. Yeah it is a joke you won't get unless you've lived my life, but I laugh privately. It was delicious and I know salmon is naturally salty, but my only comment was it could have cooked for more time and I could've salted more.  But I sometimes cook with people in mind, and I was thinking about a recipe I could share with my sibling and she is so anti hyoertension she has convinced herself she doesn't like salt. I was anorexic and convinced myself I couldn't eat dairy products, so I understand our minds are powerful things.  We can taste summer, even during a cold afternoon, so I think was the day for this to be prepared. Yummity yum yum. Omega 3, what what!  The wine I paired with the meal was an Israel Chardonnay (appropriate for food served on Yom Kippur), and it was the perfect pairing.  It is hard to life the way I hafta today, but cooking introduces some normalcy into my life...  

My comments: The original recipe called for using your food processor to make the cilantro sauce, but I don't use people and I balk at even using appliances, so I just chopped what I had by hand...because I have mean knife skills son. Yeah it is a joke you won't get unless you've lived my life, but I laugh privately.

It was delicious and I know salmon is naturally salty, but my only comment was it could have cooked for more time and I could've salted more.  But I sometimes cook with people in mind, and I was thinking about a recipe I could share with my sibling and she is so anti hyoertension she has convinced herself she doesn't like salt. I was anorexic and convinced myself I couldn't eat dairy products, so I understand our minds are powerful things. 

We can taste summer, even during a cold afternoon, so I think was the day for this to be prepared.

Yummity yum yum. Omega 3, what what! 

The wine I paired with the meal was an Israel Chardonnay (appropriate for food served on Yom Kippur), and it was the perfect pairing. 

It is hard to life the way I hafta today, but cooking introduces some normalcy into my life...

 

Broccoli salad - elevated

Ingredients Red Onion - to your taste 2-3 substantial cloves of garlic 3 tbls of olive oil strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream) Three heads of broccoli 3 tbls of red wine vinegar 2 tbls of cheddar (I used horseradish cheddar) - diced Salt and pepper to taste

Ingredients

Red Onion - to your taste

2-3 substantial cloves of garlic

3 tbls of olive oil

strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream)

Three heads of broccoli

3 tbls of red wine vinegar

2 tbls of cheddar (I used horseradish cheddar) - diced

Salt and pepper to taste

                                                                                    Clare poix The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.                                                                          Plan of attack: Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

                                                                                    Clare poix

The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.

                                                                         Plan of attack:

Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool. When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar. Serve chilled and you'll elicit smiles, even if you're wearing clothes.  

Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool.

When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar.

Serve chilled and you'll elicit smiles, even if you're wearing clothes.

 

Crab Fries (steak fries with Old Bay)

If ya have not heard of crab fries ya obviously haven't lived life, and by lived life I mean, watched any sporting event in Philadelphia. They might get ya some wooter, if you're a little overserved, but they'll always bring ya crab fries...

Ingredients  Potato (medium) for every individual you're serving olive oil (2- 3 tbs per sheet pan) Old Bay Seasoning                                                                                        Plan of attack Preheat the oven to 390 degrees Slice the potato into thin wedges by cutting the potato down the middle lengthwise and then using a paring knife to make very thin wedges from both sides. Put the wedges (slim) on the sheet tray. *the thinner the slices, the crispier they'll get and the quicker they'll cook* Toss your potatoes in olive oil, using your hands to evenly coat every slice with olive oil. Cover the potato slices liberally with Old Bay Seasoning.  Put potatoes in the oven for 9-13 minutes, checking regularly and using a spatula to make sure they cook evenly. My Comments: This is as close as ya'll can possibly get to a guilt free fry. It is in its bones, a potato, with minimal oil, baked into crispiness. We deserve abundance and fries just make the journey worthwhile!    

Ingredients 

Potato (medium) for every individual you're serving

olive oil (2- 3 tbs per sheet pan)

Old Bay Seasoning

                                                                                       Plan of attack

Preheat the oven to 390 degrees

Slice the potato into thin wedges by cutting the potato down the middle lengthwise and then using a paring knife to make very thin wedges from both sides.

Put the wedges (slim) on the sheet tray. *the thinner the slices, the crispier they'll get and the quicker they'll cook*

Toss your potatoes in olive oil, using your hands to evenly coat every slice with olive oil. Cover the potato slices liberally with Old Bay Seasoning. 

Put potatoes in the oven for 9-13 minutes, checking regularly and using a spatula to make sure they cook evenly.

My Comments: This is as close as ya'll can possibly get to a guilt free fry. It is in its bones, a potato, with minimal oil, baked into crispiness. We deserve abundance and fries just make the journey worthwhile!

 

 

Homemade Limeade

Ingredients 6 Medium Limes cup of sugar 6 cups of water Additional cup of water for simple syrup

Ingredients

6 Medium Limes

cup of sugar

6 cups of water

Additional cup of water for simple syrup

                                                             Make Simple Syrup Add a cup of water to a medium saucepan and then add the sugar. Cook on medium heat and stir until sugar dissolves. Cool and put aside

                                                             Make Simple Syrup

Add a cup of water to a medium saucepan and then add the sugar. Cook on medium heat and stir until sugar dissolves. Cool and put aside

Juice the limes by cutting them open and with your hand crushing their insides to produce juice. Juice should be about a cup of lime juice. Add the juice to a pitcher.

Juice the limes by cutting them open and with your hand crushing their insides to produce juice. Juice should be about a cup of lime juice. Add the juice to a pitcher.

In a stockpot, add rinds and six cups of water. Brig the water to a boil and steep for 9-11 minutes

In a stockpot, add rinds and six cups of water. Brig the water to a boil and steep for 9-11 minutes

Pour limes and liquid into a strainer which is positioned above a mixing bowl.  Combine the liquid from the stockpot, the lime juice and the simple syrup. Serve over ice, wearing, as always, something sweet.! My comments: I think some individuals might be interested in adding more sugar to this recipe but I don't mind tart, or sour. I would say if you're feeling thirsty and done, adding tequila might make this beverage a little bit more exciting, and way more satisfying.

Pour limes and liquid into a strainer which is positioned above a mixing bowl.  Combine the liquid from the stockpot, the lime juice and the simple syrup.

Serve over ice, wearing, as always, something sweet.!

My comments: I think some individuals might be interested in adding more sugar to this recipe but I don't mind tart, or sour. I would say if you're feeling thirsty and done, adding tequila might make this beverage a little bit more exciting, and way more satisfying.

Homemade Old Fashioned (from Scratch) Pancakes

Bisquick is awesome, but nothing beats homemade

Ingredients Cup of flour 2 tsp of baking powder 1 tsp of brown sugar 0.5 tsp of sea salt 2 eggs cup of milk (or so)

Ingredients

Cup of flour

2 tsp of baking powder

1 tsp of brown sugar

0.5 tsp of sea salt

2 eggs

cup of milk (or so)

                                                          Plan of Attack

Making the Batter I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not. 

Making the Batter

I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not. 

Making the Pancakes Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted) Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour.

Making the Pancakes

Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted)

Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour.

         My serving suggestions: Serve hot with butter, syrup, and a glass of milk    My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces.

         My serving suggestions: Serve hot with butter, syrup, and a glass of milk 

 

My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces.

Rosemary and garlic chicken over penne

Ingredients 3 sprigs of Rosemary diced sm red onion 2-5 cloves of garlic (diced) .chicken breast 0.25 stick of salted butter 2 portions of penne Salt and Pepper (to Taste) powdered garlic Plan of attack Cut the chicken breast into strips  Add tbls of butter to the skillet and on medium heat add onions and garlic. Saute until both onions and garlic are clear. Add the chicken breast strips to the skillet and turn on medium heat, stirring frequently. Season with salt, pepper and powdered garlic. In a medium saucepan boil salted water and add penne when the water becomes a rolling boil. Add the remaining butter to the skillet and place lid on the skillet so a sauce begins to develop. Remove penne from heat when penne is al dente. Drain pasta and put aside. When chicken is cooked through, add the chicken mixture to the penne and serve hot.

Ingredients

3 sprigs of Rosemary

diced sm red onion

2-5 cloves of garlic (diced)

.chicken breast

0.25 stick of salted butter

2 portions of penne

Salt and Pepper (to Taste)

powdered garlic

Plan of attack

Cut the chicken breast into strips 

Add tbls of butter to the skillet and on medium heat add onions and garlic. Saute until both onions and garlic are clear.

Add the chicken breast strips to the skillet and turn on medium heat, stirring frequently. Season with salt, pepper and powdered garlic.

In a medium saucepan boil salted water and add penne when the water becomes a rolling boil.

Add the remaining butter to the skillet and place lid on the skillet so a sauce begins to develop.

Remove penne from heat when penne is al dente. Drain pasta and put aside.

When chicken is cooked through, add the chicken mixture to the penne and serve hot.

My comments: The star of the hour is Rosemary and I added mine with a liberal hand to elevate the dish. I have it abundance in my garden and since pork loin is not in my budget, the chicken got the business (an expression borrowed from my brother Dayo, which he uses not in exactly the same context *wink*). Easy, satisfying and it stretches my few dollars...

My comments: The star of the hour is Rosemary and I added mine with a liberal hand to elevate the dish. I have it abundance in my garden and since pork loin is not in my budget, the chicken got the business (an expression borrowed from my brother Dayo, which he uses not in exactly the same context *wink*). Easy, satisfying and it stretches my few dollars...

Homemade and Home Grown Garlic Dill Pickles

This a homemade and homegrown (from cucumbers literally grown in my hometown) pickle recipe. I had to import cucumbers from my brother's garden in Garrison because people keep harvesting my pickles from my garden under the cowardly cover of darkness....Jokes on them. They're tiny gherkins, which is the kind of gherkin the thieves are apparently only gonna get in life because they don't deserve the real deal...

 

Ingredients 3 Medium cucumbers (my were very girthy, which I am always in favor of (Within reason) in my pickles). I am a cucumber afficionado. bunch of dill 3-5 cloves of garlic tbs of sea salt 1.5 cups of white vinegar tbs of sugar 3.5 cups of water *Optional: crushed red pepper flakes

Ingredients

3 Medium cucumbers (my were very girthy, which I am always in favor of (Within reason) in my pickles). I am a cucumber afficionado.

bunch of dill

3-5 cloves of garlic

tbs of sea salt

1.5 cups of white vinegar

tbs of sugar

3.5 cups of water

*Optional: crushed red pepper flakes

Cut the cucumbers into coins and put in bowl aside

Cut the cucumbers into coins and put in bowl aside

Add water, sugar, salt and vinegar to a medium stockpot and bring to a raging boil. Turn off the heat and put aside to cool

Add water, sugar, salt and vinegar to a medium stockpot and bring to a raging boil. Turn off the heat and put aside to cool

Set up your mason jars- this recipe makes a medium sized mason jar and sm mason jar. Fill them with cucumber coins, 2-3 sprigs of dill, garlic (3 diced garlic cloves in the medium sized mason jar and 2 sm mason jar). 

Set up your mason jars- this recipe makes a medium sized mason jar and sm mason jar. Fill them with cucumber coins, 2-3 sprigs of dill, garlic (3 diced garlic cloves in the medium sized mason jar and 2 sm mason jar). 

Crush black pepper into the cooled brine. Pour the cool brine into the mason jars so the brine goes up to the top of the jar. Put the lids on and refrigerate in the fridge for 3 days.  Optional: Spicy garlic dill pickles (see below)

Crush black pepper into the cooled brine. Pour the cool brine into the mason jars so the brine goes up to the top of the jar. Put the lids on and refrigerate in the fridge for 3 days. 

Optional: Spicy garlic dill pickles (see below)

Prepare the pickles according to the recipe but add crushed red pepper flakes to the top of the jar after you have added the brine, put on the lid, and shake to distribute the heat throughout the jar. Refrigerate for three days... I know *sigh* it is a bummer they need days to be done, because nobody is interested in putting off their time with their anticipated pickles. *wink* their lengthy, girthy (within reason) pickles...but apparently according to this recipe, it is worth the effort. I guess I have in life put in some effort for some very satisfying pickles. 

Prepare the pickles according to the recipe but add crushed red pepper flakes to the top of the jar after you have added the brine, put on the lid, and shake to distribute the heat throughout the jar. Refrigerate for three days...

I know *sigh* it is a bummer they need days to be done, because nobody is interested in putting off their time with their anticipated pickles. *wink* their lengthy, girthy (within reason) pickles...but apparently according to this recipe, it is worth the effort. I guess I have in life put in some effort for some very satisfying pickles. 

Tomato Salad

I won't eat raw tomatoes, but I am not morally opposed to serving them to the deserving

                                                                        Ingredients 3 Ripe Tomatoes (or 2 massive tomatoes) Sm handful of basil  2 cloves of garlic (finely diced) salt and pepper red wine vinegar                                                                     Plan of Attack Core and Chop the tomatoes into bite sized pieces. Put in the serving bowl. Dice the basil and add to serving bowl Crush or finely dice the garlic cloves. Put in the Serving Bowl. Add 2-3 tbls of red wine vinegar to the serving bowl, salt and pepper (to taste- which I didn't but I am recommending to people who are interested in eating the salad they taste as they season). You might be inclined to add more red vinegar, and this is totally your prerogative!  Mix everything together and refrigerate for an hour. Serve cold. My comments: I don't eat raw tomatoes, but I know many of my gente like em,  I made this salad for a recent dinner party.  I got rave reviews and I think the key, at least I am told from people who eat tomatoes raw, is to get them at the perfect amount of ripeness...Which apparently I did. Yay!  Enjoy!  

                                                                        Ingredients

3 Ripe Tomatoes (or 2 massive tomatoes)

Sm handful of basil 

2 cloves of garlic (finely diced)

salt and pepper

red wine vinegar

                                                                    Plan of Attack

Core and Chop the tomatoes into bite sized pieces. Put in the serving bowl.

Dice the basil and add to serving bowl

Crush or finely dice the garlic cloves. Put in the Serving Bowl.

Add 2-3 tbls of red wine vinegar to the serving bowl, salt and pepper (to taste- which I didn't but I am recommending to people who are interested in eating the salad they taste as they season). You might be inclined to add more red vinegar, and this is totally your prerogative! 

Mix everything together and refrigerate for an hour. Serve cold.

My comments: I don't eat raw tomatoes, but I know many of my gente like em,  I made this salad for a recent dinner party.  I got rave reviews and I think the key, at least I am told from people who eat tomatoes raw, is to get them at the perfect amount of ripeness...Which apparently I did. Yay! 

Enjoy!

 

Hibiscus Margarita

Refreshing, sweet and a play maker when it comes to having a fiesta

Ingredients Silver Tequila 3-5 limes ice cubes 6 cups of water liter of pomegranate seltzer (you can also go with lime or unflavored seller) 0.25 cups of frozen or fresh raspberries

Ingredients

Silver Tequila

3-5 limes

ice cubes

6 cups of water

liter of pomegranate seltzer (you can also go with lime or unflavored seller)

0.25 cups of frozen or fresh raspberries

Plan of Attack Add six cups of water to a medium stockpot. When it is at a rolling boil add 2-3 ounces of hibiscus syrup (I use "More Good Hibiscus Roobius*- pictured) and the raspberries. Boil the mixture until the mixture is a deep red color and the some of the liquid has cooked down. Remove the pot from the burner, pour into a serving pitcher and put in the refrigerator to cool. At the very least, cool for 30 minutes.  

Plan of Attack

Add six cups of water to a medium stockpot. When it is at a rolling boil add 2-3 ounces of hibiscus syrup (I use "More Good Hibiscus Roobius*- pictured) and the raspberries. Boil the mixture until the mixture is a deep red color and the some of the liquid has cooked down. Remove the pot from the burner, pour into a serving pitcher and put in the refrigerator to cool. At the very least, cool for 30 minutes.

 

After mixture has cooled, add 8-9 ounces of tequila, the juice from 3 limes, a tray of ice cubes (with extra for serving), and seltzer (to taste). Serve cold, poured over ice cubes  and even if you're not, you'll think you're wearing' something sweet...

After mixture has cooled, add 8-9 ounces of tequila, the juice from 3 limes, a tray of ice cubes (with extra for serving), and seltzer (to taste).

Serve cold, poured over ice cubes  and even if you're not, you'll think you're wearing' something sweet...

Not much is left after my dinner party! If you're lucky you get to enjoy Hibiscus Margaritas with good company, with who you can be irreverent, loving and truly at ease. If not at the beginning of the night, then after some tequila everybody is a little bit interested in taking off their ties, putting down their phones, kicking off their sandals and laughing with their feet in the green grass. At least, this is how tequila effects the people I wanna know.  Fun Fact: To make this sea shell label from the photograph it is super simple. Hot glue a piece of burlap twine to the back of medium clam shell (you could also use an oyster or mussels shell) with the glue in the middle and both side of twines on either side being the same length. Cut a piece of paper so it fits in the bed of the shell, write your drink name, and then hot glue the label in the bed of the shell. Apply the label by making the twine into a bow onto the drinking pitcher.  

Not much is left after my dinner party!

If you're lucky you get to enjoy Hibiscus Margaritas with good company, with who you can be irreverent, loving and truly at ease. If not at the beginning of the night, then after some tequila everybody is a little bit interested in taking off their ties, putting down their phones, kicking off their sandals and laughing with their feet in the green grass. At least, this is how tequila effects the people I wanna know. 

Fun Fact: To make this sea shell label from the photograph it is super simple. Hot glue a piece of burlap twine to the back of medium clam shell (you could also use an oyster or mussels shell) with the glue in the middle and both side of twines on either side being the same length. Cut a piece of paper so it fits in the bed of the shell, write your drink name, and then hot glue the label in the bed of the shell. Apply the label by making the twine into a bow onto the drinking pitcher.

 

Pesto Chicken Pasta with Broccoli (and a side of decadence)

Ingredients lb of pasta ( since I love pennes, I went with penne) 3 tbs of butter olive oil crown (or so) of broccoli salt and ground pepper (in abundance) 2 handfuls of basil leaves 6-9 garlic cloves(5 for pesto, and others for sautéing chicken) sm amount of diced onions 2 medium chicken breasts cup of heavy cream 0.5 cups of grated parmesan  

Ingredients

lb of pasta ( since I love pennes, I went with penne)

3 tbs of butter

olive oil

crown (or so) of broccoli

salt and ground pepper (in abundance)

2 handfuls of basil leaves

6-9 garlic cloves(5 for pesto, and others for sautéing chicken)

sm amount of diced onions

2 medium chicken breasts

cup of heavy cream

0.5 cups of grated parmesan

 

Plan of Attack Make the Pesto: Chop the Basil leaves. Add them, as well as third cup of garlic, 0.25 cup of olive oil, parmesan cheese, salt and pepper (to taste) to a food processor  

Plan of Attack

Make the Pesto:

Chop the Basil leaves. Add them, as well as third cup of garlic, 0.25 cup of olive oil, parmesan cheese, salt and pepper (to taste) to a food processor

 

Puree the ingredients into a paste consistency.  Put Pesto aside.    

Puree the ingredients into a paste consistency. 

Put Pesto aside.

 

 

Pasta and Chicken: Add 2 tbs of butter to a skillet with diced garlic cloves and diced onions and simmer until clear. While onions and garlic are cooking down, cut chicken breasts into strips. Add Chicken to skillet with onions and garlic and put a lid on so they cook as through as possible.  

Pasta and Chicken:

Add 2 tbs of butter to a skillet with diced garlic cloves and diced onions and simmer until clear. While onions and garlic are cooking down, cut chicken breasts into strips.

Add Chicken to skillet with onions and garlic and put a lid on so they cook as through as possible.

 

While cutting chicken, boil a pot of salt water. When it is a rolling boil, add the pasta. At minute nine, add the chopped broccoli. When broccoli is cooked and pasta is al dente, drain the broccoli/pasta mixture. Add the remaining tbs of butter to the drained pasta/broccoli mixture. Turn on the pasta broccoli mixture to low on your stove and add the cup of cream, slowly, continuing to mix with a wood spoon.  Once the chicken strips and their "juice" are cooked through, add them to the pasta over low temperature. Add more grated parmesan to mixture and then add the previously prepared pesto to the pasta. Using a wood spoon mix everything together. Add Salt and Pepper with a liberal hand, and ENJOY!

While cutting chicken, boil a pot of salt water. When it is a rolling boil, add the pasta. At minute nine, add the chopped broccoli. When broccoli is cooked and pasta is al dente, drain the broccoli/pasta mixture.

Add the remaining tbs of butter to the drained pasta/broccoli mixture.

Turn on the pasta broccoli mixture to low on your stove and add the cup of cream, slowly, continuing to mix with a wood spoon. 

Once the chicken strips and their "juice" are cooked through, add them to the pasta over low temperature. Add more grated parmesan to mixture and then add the previously prepared pesto to the pasta. Using a wood spoon mix everything together.

Add Salt and Pepper with a liberal hand, and ENJOY!

My Comments: I don't often cook with the trifecta of butter, cream and awesomeness... I usually just go with awesomeness but today I made an exception. ...and it paid dividends...I said (to nobody in particular) "seconds PLEASE". I had to add more salt, but adding cream to the pasta and broccoli before I added the chicken, olive oil, garlic and onion mixture was a wise move! This is yumtastic, and I don't have many pleasures so I take pleasure in making food I would serve to all the people I miss, if they would ever be able to come over...for a pasta, a beer, a laugh and sigh. Because in our lives we deserve so much abundance, and good pasta is on the top of the list. Nobody I love who deserves abundance gave up on me, and I and not ever gonna give up on them...or their entitlement to very good food...cooked by yours truly. Of course.    

My Comments: I don't often cook with the trifecta of butter, cream and awesomeness... I usually just go with awesomeness but today I made an exception.

...and it paid dividends...I said (to nobody in particular) "seconds PLEASE". I had to add more salt, but adding cream to the pasta and broccoli before I added the chicken, olive oil, garlic and onion mixture was a wise move!

This is yumtastic, and I don't have many pleasures so I take pleasure in making food I would serve to all the people I miss, if they would ever be able to come over...for a pasta, a beer, a laugh and sigh. Because in our lives we deserve so much abundance, and good pasta is on the top of the list. Nobody I love who deserves abundance gave up on me, and I and not ever gonna give up on them...or their entitlement to very good food...cooked by yours truly. Of course.

 

 

Fire-Grilled Salsa with garlic and cilantro

Looks like the road to Newport is paved in salsa..and banana bread...

Ingredients two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes) 5 cloves of garlic sm-medium red onion (I think you could also use a Spanish onion) olive oil salt and pepper Cilantro Jalapeno Pepper (medium)                                                         Plan of Attack Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt. Brush Jalapeño pepper with olive oil, and season with salt and pepper. Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking. Remove skewers form the heat and cool; Let pepper cool. Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips. *Makes about a pint of salsa. Enjoy! My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well!     

Ingredients

two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes)

5 cloves of garlic

sm-medium red onion (I think you could also use a Spanish onion)

olive oil

salt and pepper

Cilantro

Jalapeno Pepper (medium)

                                                        Plan of Attack

Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt.

Brush Jalapeño pepper with olive oil, and season with salt and pepper.

Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking.

Remove skewers form the heat and cool; Let pepper cool.

Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips.

*Makes about a pint of salsa.

Enjoy!

My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well! 

 

 

My tum said "Mas Caliente por favor!" and I listened! 

My tum said "Mas Caliente por favor!" and I listened! 

Arrabbiata Sauce

Always awesome, but the sp depends on the chef, and their language of origin

Ingredients Sm- medium onion 3-5 garlic cloves, diced handful of fresh basil tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced olive oil wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine) crushed red pepper flakes *Optional- diced red bell pepper 2- 3 tablespoons of sugar sea salt and pepper chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)                                                                  Plan of Attack Add olive oil to the bottom of a medium stockpot/sauce pan add onions and garlic and turn on medium heat until they're translucent Deglaze the bottom of the pan with the wine 9or red wine vinegar) Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome. Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into) Cook on stove for 30 minutes; Cool and serve hot over penne My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha. I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.    

Ingredients

Sm- medium onion

3-5 garlic cloves, diced

handful of fresh basil

tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced

olive oil

wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine)

crushed red pepper flakes

*Optional- diced red bell pepper

2- 3 tablespoons of sugar

sea salt and pepper

chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)

                                                                 Plan of Attack

Add olive oil to the bottom of a medium stockpot/sauce pan

add onions and garlic and turn on medium heat until they're translucent

Deglaze the bottom of the pan with the wine 9or red wine vinegar)

Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome.

Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into)

Cook on stove for 30 minutes; Cool and serve hot over penne

My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha.

I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.