Monthly Archives: June 2019

Pasta Swiss Chard and Sausage

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I believe I mentioned a few posts ago how I was going to leave the entire garden to my husband. I am basically still being true to my word. I have only harvested a few asparagus and only weeded that bed. He has spent more time out there more this years than in years past and has harvested cauliflower, lettuce, radishes and now Swiss Chard. Which this is the first time we have tried growing Swiss Chard. It is doing great out there and looks gorgeous. My daughter was the one that wanted it to be rainbow chard and that was a great choice too.
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Friday nights dinner needed to include Swiss Chard only because I am not sure how long it will last sitting in the fridge. And it really is pretty cool to pick, cook and eat what you have planted, nurtured and harvested.
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When I told my daughter what we were having she immediately said “yum” some of our favorite things, pasta, sausage, cheese. Pretty fail safe that dinner will taste like it was made with love. And it was!

Pasta Swiss Chard and Sausage
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 12 ounce box of pasta - small shells, rigatoni. cavatappi
  2. 2 tablespoons olive oil
  3. 3 links sweet Italian sausage, casing removed, crumbled
  4. 4 tablespoon butter
  5. 5-6 cloves of garlic, chopped
  6. 1 bunch of Swiss chard, remove stems and roughly chop leaves
  7. 2 tablespoons flour
  8. 1 3/4 cup milk
  9. 1/2 cup grated Parmigiana Reggiano grated
  10. 1 lemon - zested
  11. kosher salt
  12. freshly cracked black pepper
Instructions
  1. Pasta; make pasta as directed on the box. save 1 cup up the pasta water
  2. in a large pot or dutch oven over medium high heat add the olive oil and the sausage. breaking up while cooking. transfer sausage to a plate and set aside.
  3. remove most of the fat from the pot and add the butter, add the garlic and cook for 30 seconds to a minute being careful not to burn.
  4. Add the Swiss chard and saute until it wilts 3-4 minutes. Sprinkle with the flour and cook for another minute or so. lower the heat to a simmer
  5. Add the milk and bring to a boil. cook for a minute then add the sausage, parmesean, lemon zest and add a little salt and black pepper.
  6. stirring occasionally until the sauce thickens.
  7. Add the pasta to the pot and toss. Add pasta water as needed.
Adapted from Food Network
Adapted from Food Network
Cooking at Clark Towers https://cookingatclarktowers.com/

Sirloin Tip Steak Bearnaise Butter

First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.

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I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest. 

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I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.

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This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine. 

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus
Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Mangia Mangia!!!

 

 

leftover takeout white rice

If you have ever ordered takeout from a Chinese, Japanese or Thai restaurant you probably ended up with a container or two or even three of white rice. I mean who is not going to eat the fried rice first over the plain, sticky and starchy white rice am I right?
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If you are anything like me you can’t just throw it away. So you put it in the fridge with the rest of the leftovers since you ordered way more than you could ever eat in one sitting and wait for someone to eat it. Until it stays in there a week, or more and you end up throwing it away on fridge clean out day. I too am guilty of this!
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I started out thinking I was going to make fried rice, but with the ingredients I wanted to add to my dish we ended up with a stir fry. You might think they are similar and they basically are. Both using leftover rice, both cooked on high heat with a little oil. You cook them both in a wok but you don’t have to if you don’t have one. Both have some veggies and a protein plus a little soy sauce or oyster sauce; maybe some hoisin sauce top with a few sliced scallion and you’ve got a meal.
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Here is what I threw in my stir fry – you make yours with what you like and what you have on hand.

2 containers leftover white rice
2 chicken breast
2 carrots – match stick
1 medium onion
1 can water chestnuts
1 can baby corn chopped
1/2 bell pepper
handful pea pod
1/4 cup soy sauce
2 tablespoon hoisin sauce
3 cloves garlic – minced
1 teaspoon ginger – grated
kosher salt and black pepper

Prep by slicing and dicing all of your ingredients.
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heat your pan with a little oil and add the chicken or whatever protein you are using if it is not already cooked. Remove from heat, add the onion, carrots, pepper stirring constantly around the pan until lightly cooked, add the garlic stirring for another minute or two. Add the remaining already cooked veggies along with rice and chicken. Add the soy sauce and the hoisin. It only takes a minute or two for everything to come together.
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Serve topped with sliced scallions.
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Date Night Dine In

In my opinion the key to a successful marriage is communication. Why we have made it 30 years is beyond me. We are not great a communicating but apparently it is working for us. Do I think things could have been easier had we been better at it, definitely.
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It seems we always have some sort of plans either out or at home. Yesterday was no exception he worked, I went shopping; stop laughing SF. Had we discussed during our morning coffee/tea what our plans were we might have eaten dinner before 9pm. My plan was to hang out 2 loads of laundry, go shopping come home and put everything I bought away and then wash a couple of cars; after all that then I wanted to make this date night dinner for the two of us. His plan was to disrupt my plans.
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Mid washing he made a cheese, cracker, salami board and invited his parents over for wine and snack on the porch. Oh and then he got a call and had to leave because one of his tenants needed their AC unit put in. Parents show up, he leaves and I continue to wash cars, it ended up being 5 vehicles but hey who is counting. Parents leave around 8 when the wine and board were empty. Took me a little less than an hour to throw this meal together but I was great and I would totally do it again or something that resembles it.
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I had most everything on hand, steak tips, half a bag of shrimp and cocktail sauce were all in the freezer. I literally only picked up the lettuce and the small potatoes. Oh and the fresh bread that we ate some before hand; but it made it into the pictures.

Ingredients
Steak Tips
Shrimp
Baby potatoes
Iceberg lettuce
Bleu cheese dressing
Feta crumbles
Bacon
Cocktail sauce
Olive oil
Kosher salt
Black pepper

Directions
Shrimp
Make the shrimp first so it has time to cool. I used to boil them but find that baking them add a little more love to them. a little olive oil, salt and pepper and bake for about 8 minutes till cooked through. Set aside to cool.
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Baby Potatoes
slice in half, a little olive oil, salt and pepper and roast in the oven for about 30 minutes at 350’F
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Steak Tips
a little salt and pepper and a swirl of olive oil in your heated pan is all you need.
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Wedge Salad
I cooked my bacon in the microwave between some paper towels. 4 pieces for 6 minutes.
Slice the head of iceberg lettuce in half and then half again.
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If you use 2 boards or platters, you can keep the warm stuff away from the cold and it looks nice.

 

 

Meatloaf – low sodium low fat

My mother might be shocked to read this blog – nothing bad trust me just me making and sharing a meatloaf recipe someone might have to pick her up off the floor! I am sure everyone has a childhood food trauma – OK trauma might be a little harsh but I am still not a meatloaf fan by any stretch. My poor husband sometimes orders it out since I pretty much never ever make it.
IMG_4063My mother might fall over again when she reads that I not only made a meatloaf but I used ground turkey WHO AM I? When I was a punk teenager my mother tried to pull off ground turkey as ground beef – who did she think she was kidding – my teenage self was not falling for it one bit. My adult self is far more evolved I usually have a package or two in the freezer.
IMG_4065.JPGYou might be wondering why I would even attempt making this meatloaf; but my Dad should be eating a lot more healthier than he has his entire life so I guess I am going to try to convert him on a few things I know he likes. I feel that if I can make him a couple staples that are lower in sodium and with healthier choice of protein maybe he’ll try a little harder.
IMG_4066.JPGI found this recipe from Genius Kitchen and changed it from ground beef to ground turkey. Yes I did try a bite of it, but I also put a chunk out on the table for the fam, immediate and extended, and they all liked it a lot so I think it is a winner.
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Low-Sodium Low-Fat Meatloaf
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. Meatloaf
  2. 1 tablespoon olive oil
  3. ½ cup onion, chopped fine
  4. ⅓ cup celery, chopped fine
  5. ⅓ cup carrot, chopped fine
  6. 2 pounds ground turkey
  7. 1 cup rolled oats
  8. 1 egg
  9. 2 teaspoon garlic, minced
  10. 1 tablespoon Worcestershire sauce
  11. ½ cup milk
  12. 2 teaspoons Mrs Dash seasoning mix
  13. ½ teaspoon ground black pepper
  14. Sauce
  15. 8 ounces no salt tomato sauce
  16. ¼ cup brown sugar
  17. 1 tablespoon yellow mustard
  18. 1 tablespoon cider vinegar
Instructions
  1. Preheat oven to 350F
  2. Saute onion, celery, carrot and garlic in the olive oil just till tender, let them cool a bit.
  3. In a large bowl mix all the meatloaf ingredients together using your hands.
  4. Shape into a loaf and place in a baking dish.
  5. Combine the sauce ingredients in a small bowl and pour over the meatloaf ingredients.
  6. Bake for 1 hour.
Adapted from Genius Kitchen
Adapted from Genius Kitchen
Cooking at Clark Towers https://cookingatclarktowers.com/