Family

Pasta Sausage and Cherry Tomatoes

This morning is vastly different from last Sunday around here. Last weekend we hosted my son and daughter-n-laws wedding reception that we had to postponed from last year. The weather was excellent for the majority of the party, the rain came later which we were all grateful for. There were twelve of us staying over and fourteen plus two dogs for breakfast.

At the moment it is me and the dog. I am glad I picked the last of the produce from the garden as this morning was the first frost of the season. I picked a dozen or so green peppers, too many jalapenos and a bunch of cherry tomatoes.  My kitchen is clean, the dish washer running, the beds are stripped and in the washer and I have hung out the first load of laundry on the clothes line – ahhhhhh. Don’t get me wrong I loved having everyone here but I also love some peace and quiet.

If you are looking for a quick come together meal this is it. It was fast with very few ingredients and the flavor was banging. You do need to make sure to really brown the sausage in order to get the most flavor for the finished product.

Pasta Sausage and Cherry Tomatoes

dclarkabal
a quick delicious meal for you and the family

Ingredients
  

  • 1 pound Pasta orecchiette or I had some specialty lasagna bites
  • 5 links sweet Italian sausage sliced into bite size pieces. casing removed
  • 3 tablespoon Olive Oil
  • cherry tomatoes sliced in half
  • ¼ cup white wine
  • ½ teaspoon crushed red pepper a little more or less according to your tastes
  • 4 slices provolone chopped into small pieces

Instructions
 

  • Cook the pasta to al dente according to the package directions. Drain and reserve a cup of the salted pasta water.
  • In a large skillet heat to medium high heat, add a little olive oil and the pieces of sausage and cook till browned on all sides. Transfer to a plate and set aside.
  • In the same skillet add a little more oil if needed, along with the tomatoes and crushed red pepper. press the tomatoes and cook until they softened about 4 minutes. Add about ¼ cup or more of the white wine and let it reduce for about 2-3 minutes. Add some of the reserved pasta water. Season with salt and cook over moderate heat, scraping up all the browned bits and crushing the tomatoes, until the liquid is reduced by half.
  • Add the pasta to the skillet along with the sausage and cook for another 2-3 minutes stirring until everything is combined. Remove from the heat and add the cheese stir to combined. Transfer to bowls and serve right away.
  • side note my husband really liked the leftovers too.

 

Sausages & Lentils with Herb Relish

The herb relish in this recipe is divine. My husband wanted to stock pile it. He loved it so much that he felt it could go on anything. I don’t know if he was being silly or actually serious until he went to get a Honey Nut Cheerio and dipped it in it. No surprise; it didn’t work. I am shaking my head as I writing this.  Needless to say we had leftover sausage and my daughter had to make 2 more batches of it. Yes my husband is one of those scoops instead of dips if you get my meaning.

I also want to point out that my daughter has introduced many different options as far as starch goes. We are a meat and potato kind of family. Most of my meals consist of a meat, starch and a vegetable.  Mostly a potato in some form, or a rice. Now we have Lentils and Farro as options.  Farro being the most recent one and a huge hit.

Sausages and Lentils with an Herb relish

dclarkabal
a great flavor dish that comes together pretty quickly and all in one pan
Course dinner
Servings 4 servings

Ingredients
  

Sausage and Lentils

  • Tablespoons extra virgin olive oil
  • 6-8 sausage links
  • 1 onion finely chopped
  • ½ stalk celery finely chopped
  • 1 medium carrot peeled and finely chopped
  • ¼ pound pancetta
  • 2 cups chicken stock
  • cups dry white wine
  • 1 clove garlic minced
  • 2⅓ cups lentils
  • 2 bay leaves
  • Kosher salt and black pepper

Relish

  • 4 cups soft herbs leaves such as parsley, basil, mint, chives or a mix of what you have on hand
  • Tablespoons capers drained and rinsed
  • 2 cloves garlic minced
  • ½ teaspoon Dijon mustard
  • 7 Tablespoon extra virgin olive oil

Instructions
 

Sausage and Lentils

  • Heat the olive oil in a sauté that can go into the oven and has a lid. Brown the sausages all over. they do not need to cook through just brown for now; remove and set aside. Add the onions, celery, carrot and the pancetta to the pan and sauté until the pancetta is browned. In a measuring cup; mix the stock and wine.
  • Add the garlic and lentils to the pan along with the bay leaves and toss with the vegetables. Add the 2¼ ups of the stock and wine mixture and bring to a boil, season with salt and pepper and add the sausages back to the pan. Transfer to the oven.
  • Cook uncovered for 15 minutes, stir and add the rest of the stock mixture, cover and bake for 25-30 minutes. The lentils should be tender and the liquid mostly absorbed. Taste for seasoning adjust if needed.

Relish

  • either chop the herbs and capers finely or mix them with the other ingredients in a food processor and whip them together. Taste for seasoning.

recipe adapted from: From the Oven to the Table 

Biscuit bread pudding

We had a house full last weekend and what was super odd for me was I didn’t have anything planned.  I always have at the very least meals planned and always food on hand. This time around I was clueless. I have been working around 50 hours a week for over a month now and I am completely spent.

Everything came together and we had a wonderful visit but I did not like having some resemblance of a plan. I ended up making a lasagna with tomatoes and onions from my garden and I threw in a large zucchini I hadn’t done anything with yet. I made my usual strata for breakfast and I had a bag of buttermilk biscuits in the freezer and baked the whole package of 20. Needless to say I had a lot of biscuits leftover and very little strata.

I tried to think of what to do with the leftover biscuits. I ended up making a biscuit pudding and it was so good I have to share it with you. I have made banana bread pudding and even zucchini bread pudding but this was a first for me and it was a huge hit. It wasn’t too sweet thought if you wanted to you totally could make it a lot sweeter by adding toffee bits or butterscotch. I only added mini chocolate chips and would do it again.

Biscuit Bread Pudding

dclarkabal
a great way to use up day old biscuits
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 8 people

Ingredients
  

  • 6 biscuits cut into 1/2 inch pieces
  • 2 eggs lightly beaten
  • cup milk
  • ½ cup heavy cream
  • cup dark brown sugar packed
  • 1 teaspoon good vanilla extract
  • 1 teaspoon cinnamon
  • cup chocolate chips

toffee sauce

  • ½ cup dark brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon good vanilla extract

Instructions
 

pudding

  • Place biscuits in a greased 8" baking dish.
  • In a medium bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla and cinnamon. Pour this mixture over the biscuits. Sprinkle with chocolate chips and any other chips if you choose, press down the biscuits to make sure they all get into the cream mixture.
  • Bake for 45 minutes in a 350° F pre-heated oven.

toffee sauce

  • In a small sauce pan, bring butter 1/2 cup browned sugar, 1/4 cup heavy cream, and 1/2 teaspoon vanilla to a simmer. Whisk for 3 to 5 minutes, or until thickened. Let cool slightly before drizzling on bread pudding
  • serve warm with a scoop of vanilla ice cream - recommended not necessary.
    reheat leftovers.

Soba noodle salad with roasted chicken


Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.


This is kind of a typical day around here, and I am not complaining.


This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.

I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.

Soba noodle salad with soy-lime dressing and roasted shredded chicken

dclarkabal
a light but filling and delicious salad for dinner or lunch or both
Servings 4 people

Ingredients
  

soy-lime dressing

  • 1 tablespoon freshly grated lime zest
  • ¼ cup fresh squeezed lime juice roughly 3 large limes
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 1 clove garlic minced
  • 1 teaspoon packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon toasted sesame oil

salad

  • 8 ounces soba noodle
  • 2 cups roasted chicken shredded
  • ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
  • 1 cup edamame, shelled cooked according to the package instructions
  • ½ cup coarsely chopped cilantro leaves plus more for serving
  • 2 scallions thinly sliced on the bias
  • 1 tablespoon sesame seeds plus more for serving
  • ½ teaspoon kosher salt
  • freshly grated lime zest and wedges for serving

Instructions
 

Dressing

  • in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.

Salad

  • cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
  • combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
  • divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.

Chicken and Artichoke skewers with Herb dressing

Good morning and Happy Mother’s Day!

It is a sunny start here in NH and I again woke to what sounds like a kitten outside my upstairs bedroom window. I have been hearing a bird that sounds like a kitten crying for at least a week now. I also hear it while sitting on the porch after work. I am guessing it must be feeding times? I can’t see it but it is loud and needs to move along or leave the nest soon. I know I live in the woods who do I think I am; but I have owned/lived here for over 30 years the Gray Catbird just moved in – just saying!

This morning I actually googled it to see what it is and you know how you type in a few words and google gives you a few options and they know what you are thinking. I find that a little scary just saying. How do they know what I am going to ask? Similar to my phone telling me how long it takes to get somewhere. How does it know where I am going. When my phone told me how long it took to get to my favorite local restaurant after I had just made reservations I definitely had a; big brother is watching moment… OK that’s way too long on this subject back to the recipe I want to share with you.

It seems to be a theme that this is a recipe my daughter made from one of her favorite cookbooks Cook Beautiful; twice now and is SO good even the next day re-heated. The marinade for the chicken is amazing and full of flavor and you must try this. It may look like a lot of ingredients but you make the marinade the day before place the chicken in it and leave it until the next day. You can make or buy tzatziki; we have had it both ways and both were great. The skewer grills up quickly and you have your meat and veggies all in one place. I would love for you to give it a try and I hope you enjoy it as much as my family has and will again.

Chicken and Artichoke skewers with Herbed dressing

dclarkabal
A little plan in advance and this comes together quickly for a great weeknight meal
Course dinner

Equipment

  • skewers

Ingredients
  

Marinade

  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 2 1/2 teaspoons ginger minced
  • 2 tablespoons cilantro fresh, chopped
  • 2 tablespoons parsley fresh, chopped
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Aleppo pepper
  • 2 teaspoons ground cumin
  • 2 teaspoon kosher salt
  • 2 teaspoons smoked paprika

Skewers

  • 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
  • 2 14 ounce-cans whole artichoke hearts drained, halved
  • 2 medium red onions cut into 1 1/2 inch pieces
  • 2 small zucchini's cubed
  • 1 cup cherry tomatoes
  • extra virgin olive oil for drizzling
  • freshly cracked black pepper

Lemon-Herbed Vinaigrette - drizzle this over grilled chicken or alongside delicate fish - makes 1 cup

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice 2-3 lemons
  • 1 lemon zested
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • pinch of Aleppo pepper
  • 2 tablespoons parsley fresh, finely chopped
  • 1 tablespoon cilantro fresh, finely chopped

Tzatziki sauce - makes 2 cups or buy pre-made

  • 1 cup full fat Greek yogurt
  • 1 hot house cucumber seeded and finely chopped
  • 1 small clove garlic minced
  • few dill sprig leaves finely chopped
  • few mint sprig leaves finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

Marinade

  • In a large bowl, combine all of the ingredients along with the chicken, stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate a minimum of 3 hours, best if overnight.

Making the skewers

  • Drizzle the veggies with olive oil and season with salt and pepper. Skewer the chicken, alternating each piece with the veggies. Discard the leftover marinade.

pre-heat the grill over medium-high heat, about 400'F

  • Grill the skewer until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the sewers with the vinaigrette. Serve with the tzatziki and any remaining vinaigrette on the side.

Lemon-Herb Vinaigrette

  • in a small bowl, whisk all of the ingredients together and taste for seasoning,

Tzatziki

  • in a medium bowl, stir all of the ingredients together. Season to taste with salt and pepper. Garnish with a few sprigs of fresh dill. This can be stored for a couple of dats in the fridge, if you have any leftover that is.

Chicken Tagine

This is another recipe my daughter tried from Ayesha Curry’s cookbook. It is called Chicken Tagine in her cookbook. I personally do not own a tagine so I feel kinda bad keeping the word in the recipe, a tagine is a conical pottery cooking vessel, I am sure you have seen one if you have ever walked through a kitchen store. The top looks a little like a volcano, at least it does to me.

Most tagine recipes are generally made up with aromatics, veggies, a meat and some spices, they cook over a long period of time. This recipe you can make in about 30 minutes and has wonderful aroma and flavor in such a short amount of time in the kitchen. Great for a weeknight meal. You can even pick up a rotisserie chicken on your way home from somewhere, I guess I can’t say work anymore for me at least. I have been working from home for a year now.

While my daughter was making this the other night for dinner, she was trying to pit some olives. I don’t own a tool for that either. I googled for her how to pit an olive. It said to smash the olive with the side of your knife. Voila the pit comes right out. Now this method works as long as you are not stuffing them or want them super pretty. But for our dinner it worked out perfectly. Of course you can skip this step if you can find them already pitted in your store, she could not.

Chicken Tagine

dclarkabal
A warm feeling dish with great flavors - comes together quickly

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 tablespoon fresh ginger minced, or from a tube/bottle
  • 4 cloves garlic minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 preserved lemon peel finely chopped
  • 8 pitted Medjool dates chopped
  • 1/2 cup brown lentils
  • 4 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 pinch saffron
  • 1 cup Castelvetrano olives pitted
  • 1 15 ounce garbanzo beans drained and rinsed, we used great northern beans
  • 3-4 pounds chicken, boneless thighs or breasts store bought or salt and pepper some chicken breasts and bake in the oven
  • 1/4 cup chopped fresh parsley leaves chopped for garnish

Instructions
 

  • If you are cooking boneless chicken breast; pre-heat oven to 350'F season it liberally with salt and pepper. Place on a sheet pan and bake for 30-40 minutes. Once cooked through roughly chop.
    If you are using a rotisserie chicken you can shred it while everything else is cooking.
  • In a medium Dutch oven or a heavy bottomed pot over medium-high heat, add the olive oil, Add the onion and a pinch of salt, cook while stirring for a couple of minutes. Add the ginger and garlic and cook for another minute. Stir in the turmeric, black pepper and cinnamon and cook for 30 seconds. Stir in the preserved lemon, dates and lentils. Add the stock and the salt and saffron. Bring to a boil. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through. About 25 minutes.
  • Stir in the chicken, either shredded or roughly chopped let sit for 5 minutes to meld. Serve from the pot or transfer to a serving dish. Garnish with fresh parsley.

 

grilled shrimp with polenta cake

So a good friend of mine says that one of my super powers is to look at what I have on hand and make a meal with it. My freezer’s are too full so I have been trying to not shop, which a few of you know is hard for me; Stop laughing SF and KP. They know I LOVE to shop which I will confess I literally just finished online shopping a few minutes ago.

My daughter made a full sheet pan of polenta that we didn’t end up eating; we went out to dinner that night. It sat in the fridge for a couple of days and still nothing. I finally threw it into the freezer and once frozen cut it into triangle shapes and refroze them individually. Now what to do with them; I don’t have a lot of experience with polenta in any form; which is probably why we never ate it. I have nothing against it I really like it just never something I think about.

With a full bag full of Polenta cakes in the freezer on my mind, a half bag of frozen shrimp and a handful of cherry tomatoes I threw together a pretty quick dinner that got really rave reviews from the fam. With the weather being super windy and cold for the last few weeks here in New Hampshire I put my griddle to work and would make this again the same way. Who knows maybe I will make it over the summer out on the grill. I probably will we have a lot of polenta LOL.

If you don’t have a bag full of polenta cakes in the freezer you can pick some up from your local store, usually at the deli in a tube and slice your own into cakes. I am going to share how my daughter made polenta in the oven without the constant whisking.

grilled shrimp with polenta cakes

dclarkabal
quick and simple with on hand ingredients

Ingredients
  

shrimp and polenta cake

  • 1 lemon zested, sliced for serving
  • 4 tablespoon unsalted butter room temperature
  • 2-3 teaspoon hot sauce
  • 1/4 cup fresh parsley leaves roughly chopped
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes
  • 1 recipe or tube polenta 1/2 inch slices
  • 1 pound shrimp peeled, deveined and tails removed

Creamy Polenta

  • 2 cups coarse stone-ground yellow cornmeal do not use white or fine cornmeal - results will be entirely different. we recommend Bob's Red Mill
  • 11 cups water
  • 1 tablespoon Kosher salt

Instructions
 

shrimp and polenta cake

  • Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
  • Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. (if grilling do this step, if not skip it as I did) Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
  • Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
    Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
    Place the polenta on the grill and cook until lightly charred looking for nice grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
  • Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve
  • The tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
  • Place 2-3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture. The butter should melt nicely over the hot tomato shrimp. Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.

polenta

  • heat oven to 375'F with the rack in the lower-middle of the oven.
  • Whisk together the cornmeal, 1 tablespoon of kosher salt and 11 cups of cold water in a large pot. Bring to a gentle simmer over medium-high heat. Stirring to prevent clumping, Transfer the pot. uncovered, to the oven and bake for 1 hour.
  • Remove pot from the oven and carefully whisk the cornmeal mixture until smooth. Then using a wooden spoon scrape along the bottom and up the sides of the pot to loosen any stuck bits. Return the pot, uncovered, to the oven and cook until the cornmeal is thick and creamy and the granules are tender. another 10-30 minutes.
  • remove the pot from the oven - vigorously whisk the polenta until smooth and use the wooden spoon to scrape the bottom and sides. Let stand for 5 minutes. It should thicken just enough for a spoon to leave a brief trail, whisk in a little water if needed; to adjust the consistency. Taste and season with salt an pepper. Serve immediately or place in a sheet pan for setting and cutting into shapes for the freezer.

pineapple chicken fried rice


I will say it is pretty nice that my daughter has been making a couple of dinners a week for the last few weeks. I love cooking but getting a little break here and there is pretty cool. I mean even if I didn’t write a weekly food blog and feel obligated to come up with something new for dinner. Making dinner 7 or say  6 nights a week; we try to go out to dinner or get take out at least once a week. So 6 nights is 312 dinners a year that’s a lot of meals to come up with. I will admit we have had a few unconventional meals at our house. Cereal is a thing, breakfast for dinner is a fav and an occasional hot fudge sundae for dinner has happened.

So I have made and blogged about pineapple fried rice, I have even ordered it out before. This one I am going to share is a little different and not just because of the chicken that was added. It had a little heat to it and the pineapple was great at balancing the heat with the cooling. Which is saying something we as a family I would say tolerate pineapple, we like it a little but it is not a go to for any of us.

The recipe comes together within an hour which is nice for a weeknight meal. Though I have been known to make a roaster chicken during the week on occasion, which is what we had for dinner Friday night actually. My daughter got the recipe from an Ayesha Curry cookbook The Full Plate.

The rice is best cooked the day before if possible and if you have ever made fried rice before or even a stir fry you need to have all your stuff prepped before you start cooking. You can use a store made roaster chicken or roast a couple of pieces in your oven before hand.  You could even use a different protein, steak or pork would be great. Also it is a great way to use up some other veggies hanging out in your fridge. Make it your own.

pineapple chicken fried rice

dclarkabal
Course Main Course

Ingredients
  

  • 3 tablespoons canola oil
  • 1/2 medium onion diced
  • 1 red bell pepper cored, seeded, diced
  • 1 yellow bell pepper cored, seeded, diced
  • 1 cup canned, fresh pineapple chunks cut into 1/2 inch pieces
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 2 large eggs beaten
  • 3 cups jasmine rice day old best
  • 2 cups chicken breast cooked, shredded
  • 1/4 cup golden raisins
  • 2 tablespoons soy sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sambal oelek
  • 1 teaspoon kosher salt
  • 1 green onion finely diced
  • fresh cilantro leaves for garnish optional

Instructions
 

  • heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Add the onion and bell peppers, cook stirring until they start to soften, 3-4 minutes. Add the pineapple and peas cook until the peas have begun to thaw, 2-3 minutes longer. Add the garlic, cook for another minute.
  • Push the veggies off to the side of the pan and add the beaten eggs to the opposite side. Stir the eggs with a rubber spatula until they are scrambled. Then transfer everything to a bowl and set aside.
  • Add the last tablespoon of oil to the pan and return to medium-high heat. Add the rice, chicken, raisins, soy sauce, curry powder, sambal, salt and cook, stirring until all of the ingredients are incorporated and the rice starts to brown slightly on the bottom, about 4 minutes. Return the veggie mixture to the pan and cook stirring, until rewarmed and incorporated into the rice. about 2 minutes.
  • Transfer to a large platter and garnish with sliced green onions and cilantro leaves if using. Serve hot.
Keyword pineapple chicken fried rice

Stewed pork butternut squash and walnut gremolata


Now this is a recipe my daughter made a couple of weeks ago; a recipe she got from a cookbook called cook beautiful. Pork shoulder does not spring to mind beautiful. We usually end up shredding it and dousing it in BBQ sauce; which makes for a fantastic sandwich don’t get me wrong but beautiful I don’t think so. I do suppose beauty is in the eye of the beholder.


I am sharing this recipe because it was delicious and yes beautiful. She made this in a couple of steps only because she made it during the week. But today is Sunday and this would make for a fantastic Sunday dinner. I for one am making a roaster chicken for Sunday dinner.  How many of you make a sit down with family Sunday dinner? I fear it is a lost tradition but one I have kept going for all my adult life and have no plans of stopping; not only that we all (living in the house) sit down for dinner most every single night.

Stewed Pork with Butternut Squash & Walnut Gremolata

dclarkabal
Great Sunday dinner to share with the family
Course Main Course
Servings 6

Ingredients
  

Pork

  • 2 tablespoon canola oil
  • 4 pound boneless pork shoulder
  • 4 cloves garlic diced
  • 2 onions diced
  • 4 carrots peeled, diced
  • 4 stalks celery diced
  • 2/3 cup dry sherry
  • 2 bay leaves
  • 1 head garlic halved
  • 6 cups chicken stock
  • 2 tablespoon apple cider vinegar
  • 1 bunch fresh sage save 1-2 sprigs for garnish

Butternut Squash

  • 1 medium butternut squash peeled, seeded and cubed
  • 1 tablespoon olive oil plus more for drizzling
  • 1 tablespoon honey
  • 1 small habanero minced
  • kosher salt and black pepper

Gremolata

  • 3/4 cup pomegranate seeds
  • 3/4 cup walnuts toasted and chopped
  • 1/3 cup fresh parsley chopped
  • 3 tablespoon fresh chives chopped
  • 3 tablespoon shallots finely diced
  • 1 orange zested, plus 3 tablespoon juice
  • Kosher salt and black pepper

Instructions
 

Butternut squash

  • Preheat the oven to 425'F. Place the squash on a baking sheet and drizzle with olive oil and honey. Sprinkle the squash with 1 teaspoon habanero, season with salt and pepper. Toss to evenly coat the squash. spread out into a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove once done to your liking and let sit at room temperature until ready to use. Lower heat to 325'F

Pork shoulder

  • Heat the canola oil in a dutch oven or equally heavy pot over medium-high heat .Trim any excess fat from the pork, pat it dry, and season it generously with salt and pepper. Sear each side until browned. 20-25 minutes. Transfer the pork to a plate.
  • Lower the heat and add 1 tablespoon olive oil, chopped onions, 1 teaspoon habanero sauté for 3 minutes, add the chopped garlic, sauté for 2 more minutes. Add the carrots, celery and sauté until they begin to soften, about 5 minutes. Add the sherry and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the bay leaves, sage, and the halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumble and wet a piece of parchment paper and place directly on top of the braise. Cover the pot with a tight fitting lid and place in the oven. Cook until the pork is tender, about 4 hours.

Gremolata

  • Toss all the ingredients in a small bowl, toss to combine well. season with salt and pepper

Pork - once finished

  • Remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sprigs of sage, nay leaves and halved garlic. Return the pot to the stove top and simmer the cooking liquid for 5 minutes. Add the vinegar and summer until the liquid has thickened slightly, about 5 more minutes. Remove from the heat, cover and keep warm.
  • Break the pork into large pieces. discarding any large pieces of fat. Return the pork to the pot, Add the roasted squash and toss gently to combine. Taste for seasoning and adjust.
  • serve the braised pork with a generous spoonful of the gremolata and a pinch of chopped sage.

Brussels sprouts three cheese and pasta


How many of you read the title of a recipe and make a final decision right there to read on or pass. I will admit I tend to steer clear of a few key words myself. My pass words usually are mushroom, tofu and  peach. I get grief all the time for how much I hate even the smell of peaches. I have poured out wine that tasted too much like it, I do buy them for my husband and if he leaves them too long in the fruit bowl; which sits on the island: I offer to pay him to eat them that day only because the smell is killing me.

This has sparked a conversation since I am sitting at the island writing this talking with my husband and daughter. My husbands first thought was Anise, bourbon and ghost pepper. My daughter said her three would be jelly fish tentacles LOL she said she would NEVER do that again; she was living in Japan and she was at a luncheon and it was ordered for her party. Okra was mentioned and then she said she basically looks at the picture and figures if it looks good she could adjust if something was listed she didn’t have or didn’t like. Sounds like she is more open to read on then even me. Which is probably why we have had the recipe I am going share with you today several times. Not sure if I would read on if I saw this but I hope you are more evolved than I am.

My son and daughter-in-law came down because my husband was making omelets. Out of the five of us he is the ONLY one that cane make a true chef worthy omelet. I won’t make them if anyone is home, I would just embarrass myself.  Anyway I asked them if they wanted to be apart of my blog today. Here is how the conversation when. My sons pass words would be anything to do with peppers, quinoa and the word vegan. My daughter-in-law was also peppers, seafood and anything that smells like licorice and she doesn’t like tarragon.

brussels sprouts three cheese and pasta

Ingredients
  

  • 1 box pasta twisty pasta cavatelli or gemelli
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2-3 cloves garlic minced
  • 4 cups brussels sprouts thinly sliced or shredded
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1/2 lemon zested first then juiced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 brick gruyere finely grated/shredded
  • 1 brick fontina finely grated/shredded

Instructions
 

Pasta

  • cook according to the instructions on the box minus 2 minutes for al dente. Drain and set aside.

brussels

  • heat the olive oil in a large skillet or use the pasta pot. Once the oil is hot add the garlic, careful not to burn; for a few seconds then add the sprouts. Season well with salt and pepper and saute for 2-3 minutes. You want the sprouts still green and slightly wilted.
  • Add the lemon zest, stir to blend. Add 2 tablespoons butter and stir till melted. Sprinkle the flour in the stir until you no longer see it. Add the broth the stirring constantly until all the broth is added. simmer the sauce for 2-3 minutes.
  • Remove from the heat and stir in the lemon juice and the cooked pasta. Stir to blended; add most of the cheese; you want some for the top, taste and adjust the salt and pepper.
  • pre-heat oven to 400' F and cooking spray or butter a 2 quart baking dish, Add the mixture to the dish and sprinkle with the remaining cheese. Bake for 20-25 minutes, until the top is browned.

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