Tag: grape tomatoes

A New Year…A New Project…A New Pasta

We are already a week into the new year. I’ve decided that I want to challenge myself to be more mindful of the food I create this year. I know that every dish that I make doesn’t need to have its own moment as the star of a post, but I thought that I would try to catalog each dish that I create with a picture and a brief description. I will admit that this is partly to help me keep track of what I make, my memory, after all, isn’t getting any younger. You need have no fear of being overwhelmed with posts because I will only be sharing some of them in detail.  Bear with me this first week, I’ll share several of the plates that graced our table and yes, there will be a recipe (just one) at the end.

We started the year off with what I think was a wonderful NYE dinner. Yes it was technically 2015, but I wanted to set the tone for the coming year and no it does not mean that we will eat like this on a regular basis. We had Surf, and Turf, and Turf.IMG_0998

A small lobster tail, a bacon wrapped filet, and a lamb chop all were grilled to perfection by Papa D. Proscuitto wrapped asparagus and sautéed grape tomatoes completed the plate. We said goodbye to the old year with full and happy stomachs….

With the meat feast behind us we entered into the new year. Continuing on the theme of healthy vegetable forward meals, I turned 8 ounces of pork into  colorful kabobs that  were as tasty as they were healthy. Peppers, onions, yellow squash, and potatoes were marinated and grilled before they came to rest on a bed of sautéed spinach.IMG_1012

I plan to keep “Meatless Mondays” on the menu. I may even throw in a Meatless Wednesday or IMG_1033Thursday from time to time. Our first Monday Minus Meat was a pasta dish that featured Artichokes and Cannellini Beans with Whole Wheat Rotini. I started with a can of whole artichoke hearts. I prefer these because they hold together better than the quartered variety and you can cut them to the size that works for you. In this case, I quartered them (ironic, huh?) before I browned them in a skillet with olive oil. Frozen hearts are another good option, but unless you are near a Trader Joe’s, you may not find them. Of course, if you can find fresh baby artichokes that would be wonderful…I didn’t have any luck with that, either, but I did have the can of hearts in the pantry.

Mama D’s Trinity went into the pan. This time the onions were red and the garlic was sliced. I cut all the grape tomatoes that I had in half and added them to the pan along with the drained and rinsed beans. I added a generous splash of vegetable stock to keep everything lubricated. The sauce would later be bulked up with a cup of the pasta water. I added some red pepper flakes and fresh parsley to seal the deal. Then I let it rain Pecorino Romano Cheese.IMG_1043

This dish will feed two lavishly with enough left over  for someone to have a nice lunch the next day.IMG_1045

Pasta with Artichokes and Cannellini Beans
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Servings
3
Servings
3
Pasta with Artichokes and Cannellini Beans
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions minus a minute or 2. While the pasta is cooking, make the sauce.
  2. Add 1 tablespoon of the olive oil to a hot skillet. Place the artichoke hearts in a single layer in the pan. Cook until lightly brown, turning as needed, 4-5 minutes. Remove from the pan and set aside.
  3. Add the remaining olive oil to the pan and add the onions and garlic. Cook a few minutes until they soften and smell wonderful.
  4. Add the beans and tomatoes and toss to combine. Add the vegetable stock and cook for 4 minutes or so. If the mixture seems dry, add a little more stock.
  5. Return the Artichokes to the skillet. When the pasta is cooked, reserve one cup of the pasta water. Drain the pasta and add to the skillet.
  6. Add the pasta water, parsley and pepper flakes to the skillet along with the cheese. Toss everything to combine and allow to cook for another few minutes until the cheese has melted.
  7. Serve with more cheese to add at the table.
Recipe Notes

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The new year will hold many new adventures and many of them will happen in the kitchen. There will hopefully be a little travel, a lot of family time, and of course, lots of love.

Thoughts of Spring and Lemony Asparagus, Chicken, and Penne

The Midwest has seasons. Four very distinct ones to be exact. Here changes aren’t subtle, they are sudden and intense. Humidity shows up one day unannounced and it’s summer. The leaves change color seemingly overnight and it’s fall. The first frost comes out of nowhere and winter is upon us, Then one day you wake up to puddles where piles of snow used to be and it’s spring.

The Vernal Equinox is a few days away, but here, in my part of the Midwest, spring arrived last week. A week that started with down coats and scarves, ended with light sweaters. Early in the week outdoor activities involved scraping ice off windshields and brisk walks to get out of the cold. Was that Monday? By week’s end there were bicyclists peddling their spandex covered butts down the road. People were outside walking in shirtsleeves and enjoying it. Children were playing outside joyously unbundled. That’s how spring starts here and after a tough winter we all revel in it.

Everyday on the bus, I ride by fields of corn-stalk stubs that are hosting nothing but the bold Canada Geese and brave Mallards. These optimistic fowl nibble at the few corn kernels missed at harvest or bob in puddles of melted snow for some forgotten morsel. There are tastier things Spring has to offer with its own menu of foods. Eating fresh and local is now a fine art. While nothing is actually sprouting in our still slightly frozen Illinois ground, foods like strawberries, beans, and peas are being sourced closer to home. As the saying could go, it’s always spring somewhere. This is true of that iconic harbinger of spring, asparagus. DIGITAL CAMERADIGITAL CAMERAI must confess that I do eat it in the non-spring months, but it alwaysDIGITAL CAMERA begins to taste wonderful as the air starts to warm up. It is a delicious and nutritious vegetable that lends itself to so many preparations. I’ve extolled its virtues here many times. Sharing adventures in grilling, roasting, and even pickling. I usually allow this magnificent spear to stand alone as the perfect side dish to enhance a meal, but sometimes, especially when it comes from far away, it is the perfect addition to a main dish. That’s how Lemony Asparagus with Chicken and Penne came to be.

DIGITAL CAMERALemon is a wonderful flavoring agent. It adds zing, acid and a fresh DIGITAL CAMERAfruity taste of sunshine to everything it touches. I carried this flavor into several levels of this dish. it started with some chicken breast bits that I let chill out with some lemon pepper seasoning. This was the salt free variety so there was no danger of the chicken “cooking” before its time. A quick saute in a large fry pan and it was ready to go. It sat on the sidelines while the vegetables took over. A good amount of red onion and slightly more than a little garlic joined in. A touch of olive oil kept everything moving and when things got a little tight some chicken broth loosened it up. Finally it was time to add the asparagus and I added a lot of it. This dish is about spring after all.DIGITAL CAMERA

My pasta of choice was a whole grain penne and I used just over a cup of dry to serve two.DIGITAL CAMERAI wanted to continue on that lemony sunshine theme, so the sauce included the zest and juice of a whole lemon. The complimenting sauce flavor came from dry vermouth though chicken broth could also fill the bill.  A generous grinding of Italian Herb Seasoning (McCormick Grinder once again), some grape tomatoes, and kalamata olives rounded things out.DIGITAL CAMERA

When it was time to serve, I added a sprinkling of feta cheese. The result was a dish that felt like spring in the Mediterranean.  Lots of fresh vegetables, a little lean protein and some whole grains to tie it together made this a poster child for the diet that bears the name. Give this one a try while asparagus is having its heyday.DIGITAL CAMERA

 

Lemony Asparagus and Chicken with Penne
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Servings
2
Servings
2
Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
  3. Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
  4. While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
  5. Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
  6. Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
  7. Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
  8. Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
  9. Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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The weather is back in the 40’s this week. Nights are cool and mornings are chilly but, I believe we’ve made the leap and spring is not just around the corner but right next door.

 

 

Those Lazy, Hazy, Salad Days of Summer

Nat King Cole sang about “Those Lazy, Hazy, Crazy Days of Summer” touting the pleasures of soda, pretzels, and beer along with weenies, beaches, girls in bikinis, and drive-ins. It was the early 60’s and I was bursting into my teenage years. I was old enough to know that the song was corny, but young enough to memorize all the words.

Here in the Midwest, August brings the hottest and haziest weather. It’s a time that can make one lazy and perhaps a little crazy. While soda, pretzels, and especially beer have their place now, these are the salad days of summer. Gardens and farm stands are bursting with a bounty of fruits and vegetables. Even grocery stores are featuring produce from closer to home. Farm standThe weather is warm and the kitchen can be hot so a salad makes a perfect supper. A bed of greens can be topped with almost anything, be it grilled, sautéed, or even left over, creating a one plate meal that is satisfying, healthy, and easy on the cook as well.

A recent al fresco supper featured a Cobb Salad Mama D style. Mixed greens, were graced with grilled chicken, pepper bacon, and aged gouda cheese. A drizzle of Ranch Dressing was a perfect topping. Subtly different but familiar enough to please everyone.DIGITAL CAMERAA salad can be created on the spur of the moment using whatever is on hand. A few Sunday nights ago, supper started with a visit to the pantry followed by a browse through the refrigerator. Cannellini beans spent some quality time with chopped red bell pepper, red onion and a bit of olive oil and white balsamic.DIGITAL CAMERAWhen everything was well acquainted, it joined some mixed greens, olives, tomatoes, feta cheese and toasted pine nuts to create a tasty and healthy meal.DIGITAL CAMERAThere are other times when my salads are carefully thought out and planned around specific ingredients. I had some wonderful Rainier Cherries that were begging to take center stage. These cherries have red and gold skin surrounding golden flesh that seem to shout for attention. The flavor is sweet yet slightly tart. Pitted and halved they were beautiful. Turning my back on dessert, I decided to feature them in a main dish salad. Toasted walnuts and grape tomatoes were other colorful additions.DIGITAL CAMERA

Herb coated chicken breasts were sliced and added to the salad giving it a protein boost that was incredibly tasty. The “secret” ingredient here was olive oil/cracked black pepper low-fat mayonnaise. Mixed with fresh herbs it coated the chicken and kept it moist and oh, so flavorful! This would make a wonderful main dish with a vegetable of your choice as well.DIGITAL CAMERAA honey, mustard, and white balsamic vinegar dressing brought out the tangy sweetness. I used a lemon infused olive oil to make the vinaigrette, but any extra virgin olive oil would be perfect, too.  A few crumbles of blue cheese gilded the proverbial lily.

DIGITAL CAMERA

Chicken and Cherry Salad
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Servings
2
Servings
2
Chicken and Cherry Salad
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Servings
2
Servings
2
Ingredients
Honey Balsamic Dressing
Servings:
Instructions
  1. Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
  2. Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
  3. Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
  4. Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
  5. Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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Summer still has a few more weeks to reign supreme. Many fruits and vegetables have yet to reach their peak. I’ll be romping through the garden (and produce department) many more times and I’m sure I’ll have some interesting things to share. I’d love to hear about your latest salad adventure…Keep in touch.  

                                                               Love, Mama D

 

Mama D’s Harvest of Love

Basil in the yardDIGITAL CAMERAFall is harvest time everywhere and here at Mama D’s Kitchen of Love we have our own mini harvest festival. I am harvesting from what can be loosely called a kitchen container garden. It’s some herbs and the amazing colossal tomato plant.

If you follow my Facebook page Mama D’s Kitchen you know that I have a Grape Tomato plant that was over 6 feet tall at maturity. The plant continues to produce fruit and if the frost holds off, we may be eating homegrown tomatoes at Thanksgiving. I also have Basil which I’ve written about twice (but I don’t play favorites). It had a rough go midsummer. But some love and a small dose of Miracle Grow gave it a new lease on life.

So, back to the harvest. I checked on the tomato plant yesterday and  there was another pint of tomatoes ready to pick. I already had almost 2 pints in the house. When the plant gives you tomatoes, make sauce! I decided to try a roasted tomato sauce. I thought the sweetness of the Grape Tomatoes would work well.DIGITAL CAMERA So I tossed them with garlic, onions, oregano, basil, and olive oil.DIGITAL CAMERA They spent a little over an hour in the oven and once cooled , were blended until fairly smooth. It was so beautiful that I had to make something with it.DIGITAL CAMERA                        Enter some Italian Sausage and Cavatapi and there was dinner.

Basil is a delicate plant. It likes lots of sun and a good amount of water and it’s not too crazy about cold nights. It also has a number of insects that like to call it home, most damaging being the Japanese Beetle. I was feeling like the basil may be on borrowed time so a batch of Pesto was in order.  I make Roasted Garlic Pesto ( see What Is It About Garlic? posts). Aside from roasting the garlic it’s a pretty traditional cast of characters. DIGITAL CAMERA All are pictured here except for the pine nuts which were toasting in the oven when the photo was taken. Once the pesto is prepared it can be frozen for several months. DIGITAL CAMERA I divide it out in 1/4 cup portions, put it in zip top bags and freeze it. When I’m ready to use it, I thaw the bag and cut a corner off the bottom. I can then squeeze the pesto out into whatever I’m preparing. Everything comes out and my hands stay clean. A little pesto goes a long way so the amount in each bag is just about right. It’s just the right amount to toss in a sauce or soup, add to scrambled eggs, or grilled vegetables. And there isn’t a law that says you can’t use more than one bag in a recipe. Best of all it’s a little taste of summer in your freezer.

What’s next on the harvest agenda? There’s at least one more batch of pesto, and the Oregano, Rosemary, and Thyme are still going strong. As for the tomato plant, who knows. As long as it is producing fruit, I’ll keep finding ways to use it. Does anyone have a recipe for Tomato Cranberry Sauce?