Stove top

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

Cheeseburger Soup

It is a blustery Sunday here in New Hampshire and soup is a good thing; albeit great thing to have simmering on the stovetop today – well I say that everyday. Or if you are so inclined throw one in your slow cooker. I am totally OK with either way you want to feed your soul. I am still pondering which soup I will be having on my stovetop today.

img_4654
This soup recipe I posted several years ago and I think it’s yummy enough to share it again with you. The ingredients for this soup most people generally have on hand so why not give it a try. sautéing onions in burger instantly makes the house smell fantastic. Add to that some celery and carrots and then chicken broth and you’ve got a party on the stove.
img_4655
I recall a conversation with a co-worker; ya know when we were working in the office and talked with our co-workers not just via email – which definitely is not the same. Anyway she mentioned she loves soup but didn’t know how to make soup – what??? I start pretty much every soup with Mirepoix which is a French term for onion, carrot and celery generally diced all the same size with a ratio of 2 parts onion to 1 part celery and carrot. Technical term aside, the 3 of these ingredients sautéed in a little olive oil or butter or even a combination of both is the start of a great base for your soup. If you want a creamy soup add a little flour to your veggies cook for a few minutes before adding your liquid. Chicken stock is my go to liquid of choice. The more flavor you bring to the pot the better soup you will be eating in about 20-30 minutes. 

img_4657

in the middle of the pot is my homemade chicken stock from the freezer – it will melt eventually


The only thing I can think of that might cause you pause is if you need to or want to make a roux to thicken your soup. I make a roux for my mac and cheese, when I make gravy and this soup calls for it. You can do it no problem generally for every tablespoon of oil/butter use 1 tablespoon of flour. I don’t measure but this is a good guide.

img_4662

Cheeseburger Soup

dclarkabal
Hearty creamy soup, a real crowd pleaser

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheeses shredded
  • 4 tablespoon unsalted butter
  • salt and pepper to taste

Instructions
 

  • in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
  • Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

  • In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
  • gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
  • Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.



 

Korean Beef Bulgogi


I made this recipe a few weeks ago after someone mentioned it as their favorite dish. WHAT!?! I had never heard of it before; my daughter had not only heard of it but actually had it in Korea WHAT!?! Hers was in a bibimbap bowl over rice and assorted vegetables. Why has she not made it since being home? it’s been years; I have no idea. It was really easy to make and so delicious I am making it again this week. It has so much flavor, a little spicy a little sweet and a little salty; and did I mention super easy what else do you need?

The term Bulgogi in translation means bul (fire) gogi (meat). It is a very popular Korean BBQ dish with thin sliced beef marinated in soy and a few more ingredients. I cooked the beef in my cast iron skillet on top on my stove and it took less than 5 minutes from skillet to plate. There is a marinating process but you could put together quickly in the morning and come home, I mean leave the other room aka home office.

I served mine over rice and topped scallions and sesame seeds. that was the most common way I saw online. Some other options would be some kimchi, turn it into a taco with a lightly dresses slaw or a some quick pickle veggies. I have some steamed buns in the freezer and I think a bulgogi steamed bun sounds pretty fantastic. I might have give it a try.

Korean Beef Bulgogi

dclarkabal
easy tasty dish you must try
Cuisine Korean

Ingredients
  

  • 1 1/2 pound boneless rib eye steak or use shaved steak much easier
  • 1/2 small pear peeled and coarsely grated - I chopped mine
  • 1/4 cup soy sauce can use reduced sodium
  • 2 tablespoons brown sugar
  • 2 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated best but squeeze tube works
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 tablespoon vegetable oil divided - 1 tablespoon per batch
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • If you are using a steak, it is best to freeze for 25-30 minutes so you can slice it thinly enough a whole lot easier. You'll want to slice it 1/4 inch thick
  • in a bowl or in a gallon ziploc bag add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and the gochujang. Mix it all together and if you used a bowl add to a bag along with the steak. Marinate for at least 2 hours or overnight. turn the bag occasionally
  • I wanted to mention that cooking the beef goes really fast so you will want to make sure how ever you are serving this you will want to have ready so you can just add the beef and eat!
  • Heat 1 tablespoon (save the other tablespoon of oil for the next batch) of oil in a cast iron pan over medium-heat. working in batches, add the steak to the hot pan in a single layer cook, flipping once until charred and cooked through. about 2-3 minutes per side. repeat with the rest of the beef.
  • serve immediately, garnish with green onions and sesame seeds if you want to

Leftover Prime Rib Soup

I hope you made the most of whatever kind of Christmas you had – I am sure it was different in someway from years past. Mine was a little quieter and I think maybe a little less stressful. It usually takes me a few days to make the Christmas explosion in the house; that’s what I call it.  I take down pretty much all of my usual decor and replace it with holiday decorations including three trees; the main tree is real the others are artificial. So the trees were up and two of the main rooms had decor plus the porch. It was understated but still festive.

Hope you have a safe happy healthy and prosperous New Year!

img_4849

I will be making this soup again this year. I first made this soup back in 2016 and I know I am reposting this for a third time but it had 245 recent views so I am hoping someone else is making this soup today.

I did cook my roast a little differently this year. I seasoned it with kosher salt and pepper the day before and left it uncovered in the fridge overnight. Placed it on the counter for a couple of hours before putting it in a 250’F oven for 3+ hours internal temp was 210’F. removed it for 30 minutes to let it rest on top of the stove and then raised the heat to 500’F and placed it back in the oven for 10 minutes. It came out perfect!

img_4840

The only downfall to cooking it this way was there were no pan drippings to make a gravy or an aujus. I knew this would happen so instead of mashed potatoes we had twice baked which were super delicious.

IMG_1104

IMG_1107

This years 3 rib roast

img_4833

a couple of years ago 2 rib roast

img_4843
img_4847

Leftover Prime Rib Roast

Donna Clark - Cooking at Clark Towers
A delicious use for a piece or two of your prime rib roast

Ingredients
  

  • 1 small to medium onion diced
  • 1 or 2 stalks of celery diced
  • 2 carrots peeled and diced
  • 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
  • 3 potatoes peeled and diced
  • 1 or 2 pieces of beef chopped
  • Beef Broth – homemade or use your favorite
  • leftover gravy – add so much flavor if you have any use it
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots till translucent. Add rosemary and cook for another minute or two. Add gravy, broth and potatoes. Once the potatoes are soft add the beef and let simmer to let everything meld together. Serve with bread to sop up the wonderful broth

Pesto & One pot pasta

Happy Father’s Day – I hope you are all safe and able to spend a little time with your some of your family today! It is a sunny day here in NH but it is a very warm and humid day. I am currently sitting on the couch writing this blog listening to Psych. That is one of my favorite TV shows to play in the background. I cannot tell you how many times I have been through the entire series. Enough to know pretty much all of the snarky little comments. Image

I don’t know how well your gardens are going, mine are a lot of hit and misses. I went to to local gardening shop yesterday, the same one i have been going to for many many years and was shocked at the lack on inventory they had on hand. I know I probably shouldn’t have been. I know a lot of people took up gardening this year but it was still a little alarming. They have always had a plethora of hanging plants and I could always find what I needed and sometimes things I didn’t know I needed.

Here are a couple of things I use up my basil in. Though basil is one of my favorite summer herb and can be used in so many dishes.  These two are worth checking out!

Basil Pesto 

6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nuts
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper

Image

Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything!

Image

 

One–Pan Pasta 

 1 lb. Linguine
1 lb. Cherry or Grape tomatoes halved
1 Onion diced
4-6 cloves of Garlic
½ tsp. crushed Red Pepper Flakes
6 Cups Chicken Broth
1 bunch of Basil
Olive Oil
Kosher Salt
Freshly ground Black Pepper
Freshly grated Parmesan Cheese

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tablespoons of olive oil, salt, pepper and the chicken broth in a large straight sided skillet

Bring to a boil over high heat, boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated.  About 9 minutes.

Season to taste with salt and pepper.  Divide among 4 bowls and garnish with basil.  Serve with Parmesan cheese.

Image

General Tso’s Cauliflower

I hope you are all doing well – I seem to be saying that with almost every blog, every email, every text and when I happen to see someone; though that is pretty rare as I work from home and don’t really need to leave the house very often. Pretty sure 2020 is going to be a year of reflection, a year of hope, a year of change and a deep look into our own  priorities and hopefully we are open to make some adjustments where needed.
IMG_5206

I am pretty sure it was a couple of weeks ago; time seems to be flying and standing still at the same time. When NH opened up restaurants to outdoor seating;  we met up with a few (6 maximum) friends at a Taproom for dinner and drinks. We ordered some apps for the table and one of them caught my attention and I knew; actually a couple of us mentioned we could totally make this. I was already planning on it in my head I would be making this at some point.
IMG_5197
That point happened last night and I am a little obsessed with them.  General Tso’s Cauliflower is a perfect combination of sweet and spicy plus a little healthy and unhealthy.  I will be making this again and I will also be making the sauce for chicken in the near future.

General Tso's Cauliflower

sweet and spicy snack
Total Time 50 mins
Course Appetizer, Snack
Servings 6 people

Ingredients
  

  • 2 tablespoons peanut oil plus more for frying
  • 3 scallions thinly diced save some for garnish
  • 2 cloves garlic, minced
  • 1 strip orange zest thinly sliced
  • 1/4 cup sugar
  • 3 tablespoon soy sauce
  • 2 tablespoon go chu jang Korean sweet & spicy hot pepper paste
  • 1 teaspoon sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ginger or 1/4 tsp ground
  • 2 teaspoon plus 3/4 cup cornstarch
  • 2 large eggs
  • kosher salt and black pepper
  • 1 large head of cauliflower cut into large florets

Instructions
 

  • Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, sriracha, go chu jang and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
  • Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
  • Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated
  • Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions.
Keyword cauliflower, fried cauliflower, general tso's cauliflower

IMG_5199IMG_5200IMG_5201

Stay healthy and strong!

Fresh Corn Tomato Bacon Salad

Happy Memorial Day! Let’s use today to count our blessings and stand proud!

Tis the season to be gardening! Our raised beds are ready for planting, we actually bought a small rototiller and I have no idea why it took us so long. I think we have always thought since they are raised beds we couldn’t use one. We ordered one online; only because they didn’t have any in stock at the store but they delivered it to the house with no shipping charges so even better for us. I honestly don’t think my beds have ever looked so good.   IMG_2945
I hope you are all doing well and are still making good choices. We went out to dinner last night to one of out local hangouts. First time since early March and it was really nice being out, everyone was very respectful. The food was really good I especially liked someone else making me a cocktail. I don’t know what that’s all about but I didn’t even mind the plastic cup it was served in.
IMG_2949

We ate outside by the river; there was just the three of us. We had to make a reservation and were asked to wear a face mask if we needed to go into the restaurant. The wait staff all wore masks and seemed very happy to be back at work.  The restaurant decided to use paper and plastic products we assumed it was because they could use less staff, or maybe it was to keep everything fresh and sanitary? I am not really sure.

IMG_2927
Serves 4–6

Fresh Corn Tomato Bacon Salad

great tasting summer salad
Prep Time 15 mins
Cook Time 15 mins
0 mins
Total Time 30 mins
Course Salad
Servings 6 people

Ingredients
  

  • 6 slices thick cut bacon
  • 1 medium onion diced
  • 4 ears corn on the cob cut from ears
  • 3 cups cherry tomatoes halved
  • 1/4 cup fresh basil chopped
  • 3 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions
 

  • in a large skillet, cook bacon over medium heat until crisp, remove and set aside.
    turn heat down to medium-low and add onions to the bacon drippings in the skillet Cook, stirring occasionally until softened - about 5 minutes.
    add the corn, turn the heat back up to medium and cook, stirring occasionally until the corn is tender and just starting to brown in spots 7-10 minutes.
    remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.
    meanwhile crumble the bacon.
    add the bacon, sliced tomatoes, basil and vinegar to the corn and onion bowl. sprinkle with some salt and pepper. Toss everything together and taste. adjust seasoning if needed.
IMG_2931

using a little of the bacon grease

IMG_2934

IMG_2935

IMG_2937IMG_2941
Since I heard so many more people are getting into gardening I am interested to see how many people get truly hooked – we have had a vegetable garden every summer for over 30 years, while that sounds like we should be pros; every year somethings work and somethings don’t be we keep trying!  I wish you all good luck!

IMG_2929

I can’t wait for my basil

IMG_2947

Ham bone soup

IMG_5045

Yesterdays lunch

It’s beginning to be a bit like groundhog day around here starting our 6th week working from home! At least that is what my daughter keeps saying. We both work for different companies albeit the companies share a parking lot but they couldn’t be more different. We also have different hours but I created a workstation for us both along one of the walls in the den. It is actually a really cool space but again it is kind of a little groundhog dayish. To break up the monotony a little we are having spirit week this week and there will be pictures.
IMG_5035IMG_5038IMG_5039

What do you usually do with your ham bone if you make ham for Easter? I usually give mine to my mother-in-law. She makes split pea soup which is probably one of the top things to do with a ham bone. But not with me; I love soup but split pea is not for me. I am sure it stems from my childhood not liking green vegetables. I do eat frozen peas on occasion but they are not my go to. So for me to add peas to any of my soups just doesn’t happen.
IMG_5040IMG_5041

My Mother-in-law is still in FL until we are able to get them home safely. Yes I could throw it in the freezer and save it for her but I wanted to try making a soup with the leftovers and make a bone broth with the ham bone. So here is what I made and I might have to fight my mother-in-law for my ham bone next year!

Ingredients

leftover ham diced
1 or 2 carrots diced
1 or 2 celery sticks diced
1 onion diced
2-3 garlic diced
1/4 teaspoon Thyme
1/4 teaspoon Cajun spice
3 tablespoon flour 
6 cups Broth
1 can Pinto beans or 2 Potatoes
1-2 cups Water
 2 tablespoons olive oil 

Instructions

In a stock pot add the olive oil over medium heat add the ham, celery, carrot and onions and saute for 4-5 minutes. Add the garlic and saute for another minute or so. Add the spices cook for another minute. Add the flour and cook for 4-5 minutes. 

Add the broth and water bring to a boil. Add beans or potatoes and then lower the heat to low and simmer for about 30-40 minutes. Take a potato masher and break up some of the beans/potatoes it will help thicken the soup.  Season with salt and pepper if needed. 

IMG_5033

Ham bone broth in my slow cooker – cover with water turn on low and let it go!

 

 

Chicken cutlets in a sun-dried tomato cream sauce

IMG_5014

So today is already starting out by losing an hour; lets hope it gets better from here. I have never been a fan of daylight savings; it totally messes with my whole being. I have a hard enough time sleeping and twice a year having to jolt the system to a new schedule for what is now not really necessary seems to me we really don’t need to do this to ourselves anymore. Plus now I get to run around the house changing close to a dozen clocks.
IMG_5009
Since I love history and trivia I wanted to know a little more of the who and whys of daylight savings. We all know it was Benjamin Franklin; I learned that in school many years ago but I was surprised to read that he only mentioned the idea in a published essay in 1784. I was also surprised that the first country to adopt this was Germany but not until 1916 which was 132 years later. I will admit I thought it was only a US thing, that shows a little of my ignorance. The US didn’t start using it until 1918 and bully for Arizona to be the only contiguous state to stop observing daylight savings. Hopefully that was some fun facts for your morning reading now back to some food.
IMG_5010IMG_5011
I have been noticing a huge difference in the chicken I have been getting; to the point where I will not buy just any kind. I am sure some of you might not find this as such a surprise but I have been buying a certain brand for as long as I can remember and also store brand chicken when something strikes me. I don’t know if it is me or if they changed whats happening with the chicken but if I can’t find a Bell and Evans or a Misty Knoll roaster chicken, we won’t be having our usual Sunday roaster it has come to that.
IMG_5012IMG_5013
I made this recipe with store brand chicken cutlets and while the recipe I will make again as we all loved the flavor but I won’t be making it unless I can find the better chicken at the store.
IMG_5015

chicken cutlets with a sun dried tomato cream sauce

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 1 pound chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cupr slivered oil-packed sun dried tomatoes plus 1 tablespoon oil from the jar
  • 1.2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoon chopped fresh parsley - I didn't have any

Instructions
 

  • season chicken cutlets with salt and pepper on both sides. Heat the sun dried tomato oil in a large enough skillet over medium hot heat. Add the chicken and cook, turning once, until browned and cooked through, use an instant-read thermometer and insert it into the fattest part and it should read 165'F. roughly 6 minutes. transfer chicken to a plate.
  • Add the sun dried tomatoes and the shallots to the pan. Cook stirring for a minute or so, increase the heat to high and add the white wine. Cook, scraping up and browned bits, until the liquid has mostly evaporated. about 2 minutes. Reduce heat to medium and stir in the cream, and any juices from the chicken plate. Season with salt and pepper and simmer for 2 minutes. Return the chicken back to the sauce; turn to coat with the sauce. Serve chicken topped with sauce.

Notes

Adapted from Eating Well

Pasta Sausage Squash and Swiss Chard

IMG_4959
This is the first meal this year that was something we haven’t already had a million times over the years. I guess I just haven’t been interested in cooking yet. We have been very busy but we are always busy so that’s no excuse. It might also have something to do with my stupid cough that is better but not completely gone. I start the day with a list of things I want/need to do then I get home from work and am exhausted and end up doing nothing. It’s getting pretty old.

IMG_4948So I am going to thank you for getting me back in the kitchen. I made a list of things I want to make and last night started two of them. I wanted to make something new to share with you all. According to my family we had a keeper for dinner last night. The first question my husband asks me is if I wrote it down so I can recreate it. How rude of him to think I didn’t; he knows I tend to make things even from a recipe more to our tastes mostly out of necessity. Sometimes I can’t find what the recipe puts in their dishes so I improvise with what I have on hand. I hope you all do that; though through some of my experiences at a few of my cooking classes I hold at my home this is not always the case. In his defense he and my son keep bringing up a Mahi Mahi recipe I didn’t keep track of and have never been able to replicate it again. I don’t even try anymore.
IMG_4949
IMG_4950IMG_4951IMG_4952

Last night I gave my fam an option of a couple of meals; my daughter said past and sausage two things we love. So that was it and here it is for you.

Pasta Sausage Squash and Swiss Chard

Donna Clark - Cooking at Clark Towers
This would be a great weeknight meal, it comes together pretty quickly
Total Time 35 mins
Servings 6

Ingredients
  

  • 1 box of penne pasta
  • 2 cups diced butternut squash 1/2 inch pieces mine was larger than this
  • 4 cups lightly packed chopped swiss chard
  • 3 links sweet italian sausage casing removed and broken up diced for a chunk works too
  • 1/2 cup finely chopped shallot
  • 2-3 cloves garlic
  • 2 tablespoon butter
  • 1/2 teaspoon thyme
  • 2 tablespoon flour
  • 2 1/2 cups milk
  • 1 cup grated Parmigiano-Reggiano
  • kosher salt and black pepper to taste
  • pinch of crushed red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add the squash and cook for 6 minutes. add the chard and cook until the pasta is tender. 1 to 2 minutes longer. Drain and return to the pot.
  • Combine sausage, shallot and butter to a large saute pan over medium heat. Cook, stirring occasionally, until the shallot is soft about 5 minutes. Add the garlic and the thyme and cook another minute. Sprinkle with flour cook stirring for 1 minute. Whisk in the milk and cook whisking occasionally until the sauce starts to thicken. About 5 minutes. Stir in the cheese season with salt and pepper to taste. sprinkle with a little crushed red pepper to your liking. Cook until the cheese melts and the sauce is thick.
  • Pour the sauce mixture over the pasta mixing to coat, serve with extra grated cheese.

Notes

You can find butternut squash generally peeled and diced in large supermarkets to make it easier
Adapted from Eating Well
 

IMG_4958

1 2 6