Tag: artichokes

Reflections on My Trip Around the Sun and Some Recipe Links

Years ago, when I was a Montessori teacher, we celebrated each child’s birthday with a symbolic trip around the sun, making one circle around a candle for each year of the child’s age. They were preschoolers so it only took a few minutes to complete every trip they’d made so far. There were a handful of accomplishments for each year; learning to walk, starting school, you get the picture.

Ceremonies aside, every year we each complete a trip around the sun. It begins and ends on our birthday. Everything we experienced in those 365(or so) days makes up what we have to celebrate. As I’ve done every year, I’m taking time to look back and reflect on how my most recent trip was. I must say that this year was really something. It was filled with more change 026and discovery than any of my other trips. That says a lot since I’ve had far more trips around the sun than I care to remember.

A new job, a newly retired husband, a new home, and a new grandson were the big stories last year. It was a year that saw me taking charge of my health and thus embracing healthier cooking adventures. I’ve included some of my favorite adventures here. Click on the red links to visit/ re-visit them.

A fabulous trip to the Bay Area resulted in some great pictures and a wonderful grilled vegetable adventure.San Francisco 2014 140

My search for healthier burger alternatives led me to experiment with turkey and beans. I loved the Black Bean Burger that was a delicious and nutritious result.DIGITAL CAMERASoups featured prominently this year. From decadent and rich to light and healthy they ran the gambit. I think my favorite was the Gazpacho. It was fresh and crunchy and tasted like summer in a glass.DIGITAL CAMERAGrilling has always been one of my favorite ways to cook. I shared lots of recipes that were partly or totally created on the grill. One of the best combined grilled chicken and asparagus with pasta. Don’t wait until summer to try Farfalle with Grilled Chicken and AsparagusDIGITAL CAMERAThere have been many Meatless Monday recipes some designated as such, some not. A new favorite that was a take off on an old camping dish was Vegetable Hash with Toads in the Hole. I love the fact that the choice of vegetables can be tailored to what is the freshest of the fresh.DIGITAL CAMERAThere were lots of other favorites that I enjoyed re-visiting myself. If you haven’t been there, check out the recipe page. It’s as easy as clicking on RECIPE at the top left of the Home Page.

I’m ready for my next trip around the sun. I learned from the last one that no matter what you encounter as my mother always said, “Everything happens for the best.” I believe that the best is yet to come.

Reflections on Thanksgiving

The Thanksgiving weekend has come to a close. Looking back on it, I have to say that it has been one of the happiest I can remember. The days were filled with family, food, shopping, and most of all love. Love, you know, makes everything better. You can see it and you can definitely feel it. The holidays are resplendent in love. I’ve had five days to bask in the sunshine of love and I must say that glow does wonders for me inside and out.

Family was at the center of the weekend. Thanksgiving dinner was a delightfully blended affair that was centered on the newest addition. We all gathered at Jakob’s house to share a dinner that everyone contributed to. Turkey and Ham were the stars each prepared by a grandma. The sides were everything that tradition demands and then some. Mashed Potatoes and Green Bean Casserole shared the table with Italian Green Bean Salad and Sour Dough and Artichoke Stuffing.

Yes, Mama D (aka Nonna) brought the California inspired stuffing that had more than a little Italian influence. The recipe actually was born during our time in California. Loosely based on recipes from Sunset Magazine and Weight Watchers it has developed over the years to become the family stuffing of choice.

Starting with toasted sour dough bread cubes,DIGITAL CAMERA it became  a Cali-Itali creation with the addition of Italian sausage, artichokes, spinach and more than a little onion and garlic.DIGITAL CAMERA

Everything came together in a health conscious manner (turkey sausage, low sodium chicken, etc). until it donned its gay holiday apparel of some grated Asiago Cheese

DIGITAL CAMERA before being bathed in olive oil and butter.DIGITAL CAMERAThe stuffing (I should call it dressing as it never saw the inside of the bird) was a huge success; gone before a photo of the finished dish could be taken. Trust me, it looked beautiful and tasted amazing.

Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
  2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
  3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
  4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
  5. Add the seasonings that you are using along with the cheese and toss again to combine.
  6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
  7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
  8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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For the first time I was in a position to begin Christmas shopping early (this IS very early for me). I was also in the pleasant position of being on the paying side of the cash register and that did change my perspective. Visits to the nearby mini mall and lovely downtown Geneva gave me what feels like an early jump on the whole shopping experience. Not a single long line at the mall, and the knowledge that I was supporting small businesses in Geneva while finding some unique little gifts began to fill me with Holiday spirit.

That holiday spirit reached its peak when I got to spend some quality time with my grandsons.We just bought a futon for the second bedroom and I invited Dylan over to take it for its maiden voyage. All that was just an excuse to have lots of time with him. We ( I should say Dylan), baked Peanut Butter Blossoms with a little good- natured hassling from Grampa. In spite of it all, they were perfect.DIGITAL CAMERAA walk around the grounds of our apartment complex became an adventure of sorts. I got us on the wrong path in the woods, but thanks to Dylan’s kindness and keen eye we made it out in one piece and eventually got back home. He’s become such a fine young man and I’m so proud of him.

Jakob brought his parents over for dinner on Saturday. Again, this was just my way of getting more time with my new Grand Boy. While the Lychee Bellini and Three Treasure Fried Rice were delicious, they couldn’t hold a candle to the delicious sweetness of holding Jakob and marveling at his wide-eyed wonder at our new home. I know the lights and the glow of the flickering candles had something to do with that wonderment, but it didn’t diminish the joy I felt.

December is here and the path to Christmas is always shorter than I imagine. Thanksgiving has given me a glimpse into the real gifts to come. The decorations will start appearing today and the baking will start soon. All of that is just the trappings of a time filled with love. I plan to relish the journey to Christmas and treasure the time spent with my family. I hope your holiday journey is filled with the same kind of joy.

 

 

 

Thankfulness

As Thanksgiving approaches, we all reflect on what we have. I wanted to spend this week reflecting on all the things that I’m grateful for; my family, food; cooking it and enjoying it, and the future, still not clear but always bright. This is a food blog and there will be recipes, but first things first…

271453_4650818580930_585824410_oThis has been a life changing year for me, and it has had an impact on my family. I’m grateful for all the support they’ve given me as I’ve worked on creating my DIGITAL CAMERAnext chapter.  I have four men in my life. One bought a house, one moved out (for I think the last time), one makes me proud as I watch him grow into a fine young man and the fourth shows me everyday why I made the right decision to marry him.               Thanks guysDIGITAL CAMERA

Food has always been an important part of my life. Learning to cook from my parents, cooking for my own family, and cooking for friends. There’s so much love there, my mind boggles and I’m filled with gratitude.

Nothing warms the heart like soup (Liquid Love). I make soup at least once a week. This week it was White Bean and Kale Soup. Cannellini Beans and Tuscan Kale in a rich chicken stock. Quick, easy, and delicious.

White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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This Thanksgiving marks the first time there will be just two of us at the table. It will feel a little strange, but it has also been a chance to re-think the Feast. There is no whole bird this year. I’ve opted for a boneless turkey breast that I’m going to stuff and roll. 140The stuffing (correct term as it’ in the bird more or less) is Sausage and Artichoke.

Artichokes always appear in my stuffing, an homage to our years in California. This year the Sour Dough is being replaced by  Herbed  Focaccia that I made earlier this week. I had it on hand, and not to sound like a snob, but I haven’t found a good sour dough here. It is complimented by lots of onions and garlic, hot Italian sausage, some roasted red peppers for color and a bit of sautéed Baby Kale for a small dose of healthy.

DIGITAL CAMERA

As with all my recipes this one is open to suggestions. Change the bread, though I believe hearty or artisan breads work best. I use a relatively small amount of bread, but that’s just me. Add more bread and increase the chicken stock or add eggs and cream to get enough moisture. I find this dressing flavorful enough, but salt, pepper, herbs and even a little lemon zest can be added to make it your own.

Artichoke and Italian Sausage Dressing/Stuffing
Print Recipe
A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Artichoke and Italian Sausage Dressing/Stuffing
Print Recipe
A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large skillet. Crumble the sausage into the pan and cook until the sausage is no longer pink. Remove the sausage from the pan and drain on paper towels. Leave the drippings in the pan.
  2. Add the onion to the pan and cook over medium - low heat until the onions are turning golden (About 10 minutes). Add the garlic and artichokes, raise the temperature to medium and saute until everything is golden. (about 5 minutes). If things are getting too dry, add a little chicken stock.
  3. Add the kale and saute until it is wilted (3 - 4 minutes). Add the red pepper toss to combine and continue to cook for 5 minutes longer adding chicken stock to keep things moving. Remove from heat and let cool.
  4. In a large bowl combine the bread cubes, cooled vegetables, and the cheese. add the 2 cups of chicken stock and toss to combine everything The mixture will be quite wet.. Cover and refrigerate overnight. This will allow the bread to absorb the stock and the flavors to meld.
  5. Use this as a stuffing for a turkey breast, a casserole side dish or just a guilty pleasure.
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155 That leaves the Future. Five months of not working has felt odd. It’s the first time in forty years I haven’t gone off to work everyday. I have however, learned that I love cooking and writing about it. It is a job without a name (other than Mama D’s Kitchen of Love). I’m reflecting on the direction I want to go with food. Catering? Food Writing or Cookbooks? Fry cook on Venus? Thanks to a wonderful husband who has given me the gift of following my passion, I can take my time figuring it out. I love you, Jeff.

As you sit down to your Thanksgiving dinner this year be thankful for the people you’re sharing it with, the food on your plate, and what tomorrow holds.