Stove top

Chicken cutlets in a sun-dried tomato cream sauce

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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.
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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.
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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.
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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.
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chicken cutlets with a sun dried tomato cream sauce
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Ingredients
  1. 1 pound chicken cutlets
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon black pepper
  4. 1/2 cupr slivered oil-packed sun dried tomatoes, plus 1 tablespoon oil from the jar
  5. 1.2 cup finely chopped shallots
  6. 1/2 cup dry white wine
  7. 1/2 cup heavy cream
  8. 2 tablespoon chopped fresh parsley - I didn't have any
Instructions
  1. 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.
  2. 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.
Adapted from Eating Well
Adapted from Eating Well
Cooking at Clark Towers https://cookingatclarktowers.com/

Pasta Sausage Squash and Swiss Chard

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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.
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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
Serves 6
This would be a great weeknight meal, it comes together pretty quickly
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 box of penne pasta
  2. 2 cups diced butternut squash (1/2 inch pieces) mine was larger than this
  3. 4 cups lightly packed chopped swiss chard
  4. 3 links sweet italian sausage casing removed and broken up (diced for a chunk works too)
  5. 1/2 cup finely chopped shallot
  6. 2-3 cloves garlic
  7. 2 tablespoon butter
  8. 1/2 teaspoon thyme
  9. 2 tablespoon flour
  10. 2 1/2 cups milk
  11. 1 cup grated Parmigiano-Reggiano
  12. kosher salt and black pepper to taste
  13. pinch of crushed red pepper flakes (optional)
Instructions
  1. 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.
  2. 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.
  3. Pour the sauce mixture over the pasta mixing to coat, serve with extra grated cheese.
Notes
  1. You can find butternut squash generally peeled and diced in large supermarkets to make it easier
Adapted from Eating Well
Adapted from Eating Well
Cooking at Clark Towers https://cookingatclarktowers.com/
 

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Leftover Prime Rib Soup

I have said it before and I will say it over and over again; soup is good for the soul!

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

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I have had a cough since early November and I am sick of it! It started fast and furious and then subsided for a bit. Christmas day it decided to come back and bring with it me feeling like crap! Yesterday I spent about 12 hours lounging on the couch watching and sleeping thorough the Hallmark channel drinking several cups of tea and honey! I did make myself a pot of chicken and rice soup – I think that did the trick; I feel a little better this morning!

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I am re-posting this recipe for those of you that happen to have some prime rib leftover. I think we have one piece left so who knows this soup might be happening today!

This year is going to be a quiet New Years! The last few years we had spent them in Canada with friends. I’m going to miss hanging out with them but I think it better that I stay in and not party like a rock star – gotta kick this cough thing somehow!!! Plus it being in the middle of the week is kind of a drag!
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This years 3 rib roast

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a couple of years ago 2 rib roast

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Leftover Prime Rib Roast
A delicious use for a piece or two of your prime rib roast
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Ingredients
  1. 1 small to medium onion diced
  2. 1 or 2 stalks of celery diced
  3. 2 carrots peeled and diced
  4. 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
  5. 3 potatoes peeled and diced
  6. 1 or 2 pieces of beef chopped
  7. Beef Broth – homemade or use your favorite
  8. leftover gravy – add so much flavor if you have any use it
  9. Kosher salt and freshly cracked black pepper to taste
Instructions
  1. 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
Cooking at Clark Towers https://cookingatclarktowers.com/

Crispy Risotto cake for breakfast – yes please!

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I hope you all had a wonderful Holiday weekend. My husband and I are getting out of dodge for a little while. We are heading South for some sun, fun and relaxation! We are probably some of the small few at the airport not “technically” traveling for the actual holiday.
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I am writing this post a week early knowing I will not be making much on vacation even though we are renting a house with a kitchen. I am pretty sure I won’t be making anything new to share but I will be taking lots of pictures of most of my meals and will share with you what’s happening out on the Island of Anguilla in my next blog.

Risotto
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1½ Cup Arborio Rice
  2. 1 Quart Chicken Stock
  3. ½ Cup White Wine
  4. 1 medium shallot or small onion chopped finely
  5. 3 Tbs unsalted butter
  6. 1 Tbs Olive Oil
  7. ¼ cup grated Parmesan Reggiano
  8. 1 Tbs chopped Parsley
  9. Kosher Salt to taste
Instructions
  1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
  3. Add the rice and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so; until there is a slightly nutty aroma. Don’t let the rice turn brown.
  4. Add the wine and cooking while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  5. Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
  6. The rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed
Notes
  1. A few notes to remember!
  2. always add hot liquid never cold
  3. stir often
  4. taste to make sure it has cooked thoroughly
  5. wait a day or two before making your rice cake. Freeze each cake and then fry in a hot pan
Cooking at Clark Towers https://cookingatclarktowers.com/

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I was craving risotto and it isn’t too often I will order it out. It is not something that gets better with time nor does it like to sit and wait for someone to order it.  Not saying that you shouldn’t order it you do you;  I just make a mean risotto at home so I am kinda spoiled! I made some the other night for dinner and of course I always make too mucha and have some left over. As I mentioned it doesn’t get better so I usually make Risotto balls aka arancini or rice cakes. I already have some arancini in the freezer so I had been thinking about what I could do with it differently. I wondered how it would be as a crispy rice cake with a poached egg on top and It was exactly as I thought it would be. It was so good I will be making this again soon!!! I also fried up some sausage to go along side. 
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It is best to wait until the next day for the risotto to dry out a bit; shape about a 1/2 cup of risotto into a cake and place on a sheet pan or something that will fit into your freezer. You’ll want to freeze the cakes for at least 30 minutes it helps them stay together while frying. Preheat either a non stick or cast iron pan. add a little oil and fry on both sides till browned. 

What would I do differently?  I would maybe add fried sausage to the risotto before making it into a patty instead of putting it on the side or maybe use a sausage patty and stack everything up. The sausage patty was my husband’s idea, I figured I could add the cooked sausage to the rice cake and my daughter thought maybe make it into an eggs benedict which sounds delish too. I am sure I will be playing around with this!

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Creamy Alfredo Sauce

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I have been using up some PTO the last couple of weeks with long weekends and had some grand illusion that I would spend at least some of it making food, taking pictures, writing and banking a few blogs in case the holiday season got a little out of control and I couldn’t write. Then I got this fast and furious cold that won’t go away hello cold and flu season grrrrr.

IMG_4824.JPGYesterday I headed out pretty early in the morning for most of the day; we were out dress shopping for my future daughter-in-law. She has an idea now of her perfect dress but is still waiting for the “yes to the dress” moment.

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I dice up my chicken breast so there is more surface area for the seasoning and fry pan!

My last stop was going to be the grocery shopping and I had a craving for fettuccine Alfredo before I got there so I added a few things to my list. I honestly cannot tell you the last time I had or even wanted it. I used to make it all the time; now it’s just a faded memory. Maybe I needed a little comfort food – that sounds about right!
IMG_4826.JPGTo make it a whole meal I grabbed some broccoli and chicken breast a loaf of bread and voila dinner! Well almost my daughter put away all the groceries while I chilled out on the couch and came very close to napping before I ventured into the kitchen

Creamy Alfredo Sauce
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Ingredients
  1. 1/2 cup butter
  2. 1 1/2 cups heavy cream
  3. 2 ounces cream cheese optional but does make the sauce creamier
  4. 3-4 cloves fresh garlic minced
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1 1/2 cups Parmesan cheese freshly grated
Instructions
  1. In a large skillet over medium heat, add butter, heavy cream, and cream cheese. Stir over low heat for about 2 minutes until melted and it starts to lightly simmer.
  2. Whisk in the garlic, salt, and pepper for one minute.
  3. Reduce heat to low and add in the Parmesan cheese, continue to whisk until melted.
  4. Serve immediately with your favorite pasta
Adapted from sweet and savory meals
Adapted from sweet and savory meals
Cooking at Clark Towers https://cookingatclarktowers.com/

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Pasta e Fagioli

It is a soup kind of day in my world today! what does soup mean to you?
Soup to me is fridge clearing, a welcoming stove top aroma and a warm comforting hug in a cup,  It is just plain home to me!

I am writing this while having my morning cup of tea about an hour before I generally post for you and yes for me. I use my posts as kind of a recipe holder. I find it so much easier to google cookingatclarktowers.com and search for a recipe then to riffle through all of my collected paperwork of recipes. So I do it all the time and if someone asks me for a recipe If I don’t tell them to google it I send them the link. 
IMG_5441I am not sure what recipe I will be making in a few minutes but this one is one of my top 5 that I love to eat. I am actually going through the ingredient list and wondering if I have everything on hand and I think I do so while I am re-posting this recipe from a couple of years ago I am fairly certain this will be on my stove top shortly. 
IMG_5439I finally planted my garlic yesterday I hope it stands a chance to grow. I am a couple of weeks later than I normally get it into the ground and I am looking at the temperature at 7:49 am est and it is 32’F yikes I may not get any next year. Fingers crossed! 
IMG_5440Pasta e Fagioli Soup makes approximately 12 cups – freezes nicely

Ingredients

1 pound lean ground turkey (your choice – chicken, beef, sausage all would be great)
2 tbs extra virgin olive oil
1 large onion, diced
2 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
32 ounce low sodium beef or chicken broth plus a little more as needed or use water
1 15 ounce can diced tomatoes
28 ounce can tomato sauce
1 ½ tsp dried basil
1 tsp dried oregano
¾ tsp dried thyme
½ tsp dried marjoram – or substitute with more oregano
1 cup ditalini pasta – or substitute with another small pasta
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can northern beans, drained and rinsed
Kosher salt and fresh crack Black Pepper to taste

Instructions
Heat 1 tbs olive oil in a dutch oven over medium heat, crumble in the meat and cook, stirring occasionally until cooked through. Drain fat and transfer to a plate and set aside.
Heat remaining olive oil add carrots, celery and onions over medium-high heat until tender, about 6 minutes, add garlic saute another minute or so. Reduce heat to low
Add the tomato sauce, broth, tomatoes and all the spices plus the meat back into the pot. Cover with a lid and simmer, stirring occasionally, until veggies are tender, about 20 minutes.

Prepare pasta according to the directions on the box. Add cooked drained pasta to the soup along with both cans of beans. Allow to meld for a few minutes.
Serve warm with grated parmesan or romano cheese.

IMG_5446Macros = 1 cup using ground turkey
Calories 221
Fat 7.54
Carbs 21.25
Protein 18.2

Chili – cook off contest

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So I signed up for another local cook off contest. This one was a chili cook off and my family loves the chili I make so why not! However there were 6 surprise ingredients (see above) that I had to incorporate into my chili recipe or come up with a new one. If you want to make this chili without the secret ingredients, you will not be disappointed. 

IMG_4808.JPGWhen I picked up my “secret” ingredients I thought it was so funny that black garlic was one of the ingredients. This is my second contest ever and both had black garlic in the basket. Luckily my daughter first introduced me to black garlic a couple of years ago. My son, who also competed in the last cooking contest found out that he does not like the taste of black garlic. He tossed one of his sauces he came up with because he hated the taste. After he tossed it he wondered if it was just him. Guess we’ll never know!
IMG_4805.JPGA little information on black garlic for those who haven’t seen or used it. It is made when regular heads of garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture and the taste is sweet, earthy, minus the heat. You can use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. If you google it, you will probably see a lot of recipes for black garlic butter; which is what I made for my last contest. That won’t work this time. I will be adding the black garlic as well as regular garlic to my chili.

Chili
Serves 12
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 1 pound ground beef
  2. 1 pound sweet Italian sausage
  3. 2 medium onions, diced
  4. 1 green pepper, diced
  5. 2 cups chopped celery
  6. 2 28 ounce cans diced tomatoes
  7. 2 cans rotel
  8. 2 cans pinto beans, drained and rinsed
  9. 2 cans red kidney beans, drained and rinsed
  10. 2 cans black beans, drained and rinsed
  11. 1 large can bush's original baked beans (optional)
  12. 1 medium bulb black garlic, peeled (1 of 6 secret ingredients)
  13. 6 cloves garlic, peeled and minced
  14. 1/2 cup Moroccan tomato onion relish (2 of 6 secret ingredients)
  15. 1 teaspoon cherry wood smoked white Himalayan sea salt (3 of 6 secret ingredients)
  16. 1/4 cup no salt Contoocook chili powder (4 of 6 secret ingredients)
  17. 2 tablespoons Madagascar black peppercorn infused olive oil (5 of 6 secret ingredients)
  18. 2 tablespoons dark chocolate balsamic vinegar (6 of 6 secret ingredients)
  19. 2 tablespoons Kosher salt
Instructions
  1. In a large stock pot brown hamburger and sausage, drain and remove and set aside.
  2. Add olive oil to stock pot, saute onions, celery, green pepper till soft 4-6 minutes. add both garlics and continue sauteing for another minute. add the chili powder, and both salts.
  3. Add diced tomatoes and the rotel along with the Moroccan tomato onion relish
  4. Add the beans and the browned beef. partially cover and let it simmer for 4 hours
  5. Add the balsamic vinegar and taste for seasoning add salt as needed
  6. serve with shredded cheddar cheese and sour cream
Cooking at Clark Towers https://cookingatclarktowers.com/

I started writing this the other day, today is Saturday and the contest was earlier today. My Chili; this chili recipe listed came in 2nd. There were six contestants and everyone of them tasted completely different; all were really good but totally different even though all of us had to incorporate those six ingredients. I had a great time and met some great people. I especially enjoyed getting to know my tablemate. I feel bad that they La La Land her. They mistakenly said she came in 2nd place then said that it was actually me.
My tablemate and I speak the same language when it comes to food; I think our paths will cross again; at least I hope so!

Quick garden fresh tomato sauce

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Over the years I have processed my tomatoes using different methods. Freezing them as sauces, freezing them as chunks and cooking down and canning them as well. I can’t say that I loved anything that I have done before or that I have a true plan of what to do with all of them.. This year I have so far made salsa, spaghetti sauce and yesterday I made pizza sauce. All were successes.

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I used my potato smasher to breakdown the tomatoes even more

Yesterday I was also canning the last of the pickles, I have a ridiculous 50 pint size jars of pickles and since the water was already boiling I processed the salsa we didn’t eat so we could have it for later. I think I have found out how to deal with all the tomatoes last Wednesday night after work I made homemade spaghetti sauce and Italian meatballs for dinner. They were delicious and I used up all of the ripe tomatoes I had on hand. Yesterday I made pizza sauce with the next batch of ripe tomatoes.
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I like this recipe for fresh garden tomato sauce because it came together fast enough for a weeknight dinner. My husband was pretty surprised I pulled it off in only a few hours; most of it hands off. He thought you had to cook them down pretty much all day to have it taste good. Proved him wrong.
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Quick fresh garden tomato sauce
a great way to use up some of your garden tomatoes
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 5-8 pounds tomatoes
  2. 1 teaspoon Kosher salt
  3. 2 tablespoons olive oil
  4. 2 tablespoons tomato paste
  5. 4 cloves garlic, minced
  6. handful chopped basil
  7. 2 bay leaf
Instructions
  1. If you are using a food mill don't worry about getting all the seeds and skins off.
  2. If you are not using a food mill you will want to cut the tomatoes in half horizontally and squeeze the seeds into a garbage bowl. And you could grate each side of the tomato on a box grate and throw the skins into the garbage bowl.
  3. If you are using a food mill then just chunk up each tomato, I cut around any of the ugliness and the stems.
  4. Add either the chunked tomatoes or the tomato pulp into a low but wide saucepan over high heat. Add the salt, olive oil, tomato paste, garlic, basil and bay leaves. Bring to a boil and then reduce the heat to a brisk simmer.
  5. Reduce the sauce to almost half, stirring occasionally. Until the sauce is medium-thick or to your liking. Season with salt to your taste.
  6. If you are making meatballs like I did, add them to your sauce, it will help season the sauce.
Cooking at Clark Towers https://cookingatclarktowers.com/

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Had to throw some of my sunflowers into the picture!

 

 

Pasta Swiss Chard & Burrata


Pickles are done – sort of! I emptied the fridge and made 19 jars of pickles. I went out to the garage and there was a basket full of them that hadn’t made their way into the house yet UGH! Not entirely sure we need more pickles but looks like I might have some Christmas gifts started wink wink!

My daughter is a cookbook collector and she doesn’t just collect any and ALL of them she likes the ones that tell a story along with the recipes and it must have a picture of the food. At least those seem to be the ones she is drawn too most. For Christmas I bought her Bringing it home by Gail Simmons. I had a feeling she would like it; she wasn’t so sure so she never even opened it until a week or so ago. And um yup she likes it; she has 6 or so pages marked for things she wants to make and there was a page marked for either of us to make and use up some of the Swiss chard from the garden since that is growing like a weed.


After pickling I decided to make the recipe to use up the Swiss chard she picked, washed and left in the sink. I started it around 8-8:30 and I think we were sitting down to eat around 9:30. Which we never usually eat that late but sometimes you get busy and can’t help it.

Pasta Swiss Chard and Sausage
Serves 6
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Ingredients
  1. 1 pound orecchietta pasta or similar
  2. 1/4 cup extra virgin olive oil
  3. 2 tablespoons unsalted butter
  4. 4 garlic cloves, sliced very thin
  5. 1/4 teaspoon red pepper flakes
  6. 1 pound Swiss chard, stems removed and leaves chopped into medium size pieces
  7. 2 lemons zested, juice from 1
  8. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. 12 ounces buratta cheese
  10. 2 sweet Italian sausage links (opt) casing removed
Instructions
  1. cook pasta according to package directions - reserve 1 cup of the pasta water.
  2. In a medium skillet heat a little olive oil; crumble and brown the sausage and set aside.
  3. In a large skillet add the butter and olive oil, add the garlic, pepper flakes, and a little salt. Cook,stirring occasionally, until the garlic is slightly golden brown, not burned about 2-3 minutes.
  4. add half the Swiss chard and cook down till the leaves are wilted. Add the remaining Swiss chard. the lemon zest and the lemon juice until the leaves are wilted. Remove from the heat.
  5. drain the pasta reserving a cup of the liquid.
  6. Add the pasta and the reserved water, to the Swiss chard,sausage mixture and cook over medium heat for a minute.
  7. Add the grated cheese. Season to taste
  8. spoon into individual bowls. Slice the burrata into cubes. Top pasta with cheese and serve.
Notes
  1. You can find buratta near the mozzarella and feta cheese usually in the specialty cheese section
  2. If you like mozzarella you should try it.
Adapted from Bringing it home - Gail Simmons
Adapted from Bringing it home - Gail Simmons
Cooking at Clark Towers https://cookingatclarktowers.com/

Thankfully it didn’t take too long and it had pretty much everything we like in it lemon, garlic, pasta and cheese. Pretty funny I asked Abbi if she minded that I add some Sweet Italian Sausage; I mean it is her cookbook and I wanted to make sure she didn’t need to make it exactly as written. Sometimes I do that and then the second time around I will tweak it.  It came out great and the sausage is a must in my world. 

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/

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