Wednesday, September 13, 2017

Hurricane Irma's Baked Spaghetti


 A wild weather week for Florida! With time to prepare, evacuate, get out of the way, shelter in place or some combination there remains the stress of waiting and anticipating.  Mother Nature can be incredibly generous and she can be equally devastating.  This month alone Harvey doused Texas and Louisiana, and Irma exploded on the scene to wreck havoc on the peninsula of Florida.  Last year, almost on the same date we experienced hurricane Hermine.  Hate to think this is the new normal as storms are becoming bigger and stronger during hurricane season due to the warming of the ocean waters which is fuel for these storm systems.

During times of stress it is in our nature to find solace in traditional comfort foods.  While we waited and prepared for Irma's arrival a craving was building for an EPIC comfort meal to feed the family, or a crowd.  The dish was baked spaghetti and my friends there is no finer comfort.

The recipe below is my take on baked spaghetti but certainly you can change this recipe up as you like and I am sure it will be delicious.



Hurricane Irma's Baked Spaghetti
Serves a crowd  
(makes a 9x13 pan with generous portions)



Ingredients:
1lb. Thin spaghetti
2 jars (24 ounces) good quality Marinara Sauce
1lb. lean ground beef
Olive oil for cooking
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
16 ounces 4% small curd cottage cheese or Ricotta cheese (I prefer cottage cheese)
3-4 cups Mozzarella Cheese
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees F.

In a large pot of boiling water add spaghetti and cook according to package directions.  Drain.  Return to cooking pot and add one jar of marinara sauce. Toss. Set aside.

While the spaghetti is cooking,  heat a large pan with a drizzling of olive oil.  Add chopped onion, sauté until translucent.  Add minced garlic, sauté for another minute.  Add Italian seasoning and red pepper flakes. Blend with other ingredients. Add ground beef and cook until no longer pink.  Add second jar of marinara sauce. Cook another couple of minutes. Set aside.

In a medium bowl, add cottage cheese or ricotta cheese with 1-2 cups of mozzarella cheese. Blend.  Set aside.

In a 9x13 baking pan add a layer of sauce, then spaghetti, then cheese mixture and repeat the layers ending with the sauce.   Top with mozzarella cheese and bake 30-35 minutes or until the cheese is golden brown.

Enjoy!

Saturday, August 26, 2017

Dirt to Table Experiences: Baked Turkey Chiles Rellenos

This time of year our garden is an untamed jungle.  Heat and humidity have taken their toll on our summer vegetables, and the weed Gods have blessed the foot high grasses, and welcomed the natural pests of the vegetable garden.  As we hack our way through the garden standing tall and proud are the poblano peppers, vibrant and thriving in the heat.  An under appreciated mild smoky pepper often found in Mexican and American Southwest cuisine.  These peppers can range in flavor intensity (occasionally these peppers can provide a surprise heat) but, mostly they deliver mild heat with a smoky almost sweet flavor.  Ideal for roasting, baking and stuffing.  



A favorite dish using poblano peppers is Chile Rellenos.  In this dish turkey is used instead of beef and the poblanos are roasted in the oven before stuffing and baking.  This dish can be made in about an hour and serves as a delicious weeknight meal.  Also freezes well to enjoy later.


Baked Turkey Chiles Rellenos
Serves 4
Adapted from Hello Fresh


Ingredients:
4 poblano peppers
1 -1/2 lbs. ground turkey
1-1/2 tablespoons chicken based concentrate or 1 cup chicken stock
1 cup jasmine or basmati rice
1 medium onion, diced
1-2 jalapeños, seeded and minced
2 Tablespoons good quality southwest spice blend
2 cups crushed tomatoes
1 teaspoon Chipotle spice 
1 cup shredded Monterey Jack cheese
Salt and pepper, to taste

Directions:
Preheat oven to 425 degrees.  Bring 1 cup of water to a boil in a small saucepan.  Add chicken stock concentrate (note: If using chicken stock use in lieu of water). Halve the poblano peppers lengthwise.  Remove seeds and ribs.  Drizzle with olive oil, season with salt and freshly ground black pepper.  Place on a baking sheet. Roast until soft.  About 20-25 minutes.

Add rice to boiling stock.  Cover, simmer, and cook until tender (15-20 minutes).

In a separate large skillet, heat a drizzle of oil over medium-high heat.  Add onion and jalapeño.  Cook until soft.  Add Southwest seasoning and turkey (breaking up the meat as it cooks).  Cook until the turkey is no longer pink.  Season withs alt and pepper.  Remove from heat.

In a small saucepan, stir together crushed tomatoes and 1/2 cup water.  Add more Southwest seasoning and Chipotle spice. Bring to a simmer.  Season with salt and pepper.

When the rice is done cooking, add to the pan with filling.  Season with salt and pepper.  Add additional chipotle and southwest seasoning, if desired.  If your pan is not ovenproof transfer mixture to a small baking dish.  Stuff poblanos with as much filling as possible.  Return to pan, nestling in remaining unused filling.

Add sauce over stuffed poblanos.  Cover with cheese.  Bake in oven until cheese melts.  Serve.

Enjoy!




Tuesday, August 1, 2017

Weeknight Chicken and Sausage Gumbo

Gumbo is perhaps the dish that most represents Louisiana and its Creole-Cajun heritage.  A fine gift to American cooking. 

An authentic gumbo takes time.  A lot of time to prepare.  Depending on the cook's preference a pot of gumbo can include a variety of ingredients from crawfish, sausage (especially andouille), oysters, duck, pork shoulder, poultry, tomatoes. The list goes on and on.

During the week there is no time to make an authentic gumbo happen but, here is a respectable version of gumbo you can make happen in under an hour, and everyone will be happy.



Weeknight Chicken and Sausage Gumbo
Serves 4
Adapted from Sara Moulton


Ingredients:
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1lb. chicken breast tenders, cut into 1-inch thick pieces
8-ounces fully cooked smoked sausage (Andouille or any other smoked sausage), sliced
3-4 Tablespoons Creole Seasoning
4 cups chicken stock
1-10 ounce frozen cut okra
Kosher salt and Freshly ground black pepper

Cooked white rice as an accompaniment

Directions:
To make the roux, heat the vegetable oil in a Dutch oven over medium heat.  Add flour and cook, whisking occasionally, for 10 minutes, or until it is golden brown, and smells like popcorn.

While the roux is cooking, chop the red and green bell pepper, celery, and onion and place them in a bowl.  Press the garlic into the mixture.  Add the chopped vegetables to the roux and cook, stirring occasionally, for 10 minutes.  The roux will clump o the vegetables, but it will disappear into the sauce once the chicken stock is added.

Add the Creole Seasoning to the roux mixture and cook, stirring about a minute.  Gradually stir in the chicken stock and 1/2 cup water, whisking until smooth; bring the mixture to a simmer.

Add the chicken to the sauce and cook for about 5 minutes.  Add the sausage and okra and cook until heated through.  Add salt and pepper to taste and serve over rice.

Enjoy!



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Sunday, June 4, 2017

Savoring the Season: Refrigerator Cucumber Salad


Preserving the seasons bounty does not have to be all consuming.  It can be simple with delicious results.

Late spring when the cucumbers in the north Florida garden are coming in faster than can be consumed or shared with friends is the signal to make a batch of refrigerator cucumbers.  You need only a few ingredients, a couple clean glass jars, and storage space in your refrigerator for the next couple of months or probably less, since this cucumber salad does not last long.

This time jalapeños peppers were used in my batch rather than bell peppers to provide a spicy sweet kick to my salad.  Also, don't get caught up in the amount of sugar in the recipe. Unless, you plan on drinking the brine much of this sugar is not consumed.  The sugar is used to reduce the acidic nature of the vinegar and to provide a slightly sweeter salad. 

The tangy sweet cucumber salad pairs well with grilled meats, pulled pork or in your lunch bag.  Also, perfect for pot luck or as a hostess gift.

This refrigerator cucumber salad is guaranteed fresh for a couple of months when stored properly. 





The jars below represent my extra-large batch.  Our family and friends will continue to enjoy the garden fresh cucumber salad throughout the summer.   No doubt before the season is over there will be another large batch to take us into the early fall months.



 Refrigerator Cucumber Salad
Makes 2 quarts


Ingredients:
1 cup white distilled vinegar
1- 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
5-7 large cucumbers, washed and thinly sliced
2-3 fresh garlic cloves
1 medium red onion, peeled and halved, thinly sliced
1 green or red bell pepper seeded, and thinly sliced (note: you can use a hot pepper like jalapeño to make a spicy sweet vinegar)

Directions:
In a medium saucepan place the vinegar, sugar, salt, celery seed, and mustard seed. Bring to a simmer until the sugar is dissolved. Set aside and let cool.

In a large bowl, mix the cucumbers, onion, and peppers. Set aside.

Pack and layer cucumber, onion and pepper in clean mason jars or other glass container. Add garlic clove(s).

Pour vinegar to rim of jar.  Close (tighten) lid. Place in the refrigerator.

Note: Stays fresh for about two months.

Enjoy!

Tuesday, May 23, 2017

All That...And A No Bake Peanut Butter Pie Too


"To be outstanding get comfortable with being uncomfortable" ~ Unknown

If you have been to North Carolina there is no disagreement, its a beautiful state from its bustling cities, expansive farmland, to the mountain landscape of southern Appalachia.

Getting off the beaten path and taking the road a little less traveled results in the adventure, more often than not, being worthwhile.  You have the opportunity to slow down, take your time and enjoy.

While visiting my family in North Carolina I had an opportunity to venture off the beaten path a couple of times. 

I finally had the opportunity to meet Rebecca Subbiah a long time and favorite blogger of mine.  She has taken her passion to a new level and has become a new farmer and founder of LadyBird Farm in Yadkinville.  A small vibrant farm community nestled among the rolling hills of the back country.  Rebecca is focused on growing farm fresh organic vegetables and edible flowers.  She also has a flock of happy hens enjoying the farm life.  I really enjoyed the time spent with Rebecca albeit too short.  


Another trip off the beaten path brought me to Hamptonville, North Carolina.  A small Amish community belonging to the New Order of the Union Grove founded in the 1980's. Today, there are about 31 New Order Amish families living in and around Hamptonville.  It was interesting to learn this sect of the Amish are allowed to use electricity off the power grid while still adhering to strict traditions of plain dress and travel by horse and buggy. 

Spent a lovely couple of hours with a best friend of my sister.  We enjoyed a wonderful deli lunch at the Shiloh General Store, while sharing good laughs, and stories.  

The view on this beautiful warm spring day was incredible.   Our lunch view included watching a momma keep a close distance and eye on her rambunctious foal.  These are moments when you believe, if only for a few seconds, in the simplicity of life.



A reminder not all needs to be complicated.  Here is a simple and delicious frozen No Bake Peanut Butter Pie (Think Reese's peanut butter cups).  Perfect for the hot months of summer. 


No Bake Peanut Butter Pie
Makes Two 9" Pies
Recipe from all recipes.com


Ingredients:
1- 8 ounce cream cheese
1-1/2 cups confectioners sugar
1 cup creamy peanut butter
1 cup whole milk
1 16 ounce frozen whipped topping, thawed
2- 9'' prepared graham cracker crusts

Directions:
Beat together cream cheese and confectioners' sugar.  Mix in peanut butter and milk.  Beat until smooth.  Fold in whipped topping.

Spoon into two 9" graham cracker pie shells; cover, and freeze until firm (about 2 hours).

Optional: Drizzle with chocolate syrup

Enjoy!










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Wednesday, April 26, 2017

Tuscan Style Ribolita with Sausage and Kale


Ribolita translated from Italian means "reboiled".  Translate "reboiled"  in english equates to "leftovers".  This is a hearty peasant stew with a thousand Italian family variations.  There are a few core ingredients; tomatoes, kale (dark green variety known as lacinato), cannellini beans, and stale bread.  I did not include the bread in this particular recipe but, you can easily prepare a few toasted croutons with olive oil and Parmesan cheese to top this delicious stew.

The idea behind this stew is to use what you may have leftover from a couple of days of meals.  If you are eating pretty good you will probably have a few vegetables to add to the pot, and maybe even  a leftover baguette from the weekend to make a few croutons.  The stew is versatile and can be made ahead of time and with any variety of vegetables you may have available.

This makes for a big pot on Sunday and a healthy lunch or dinner throughout the week.




Tuscan Style Ribolita with Sausage and Kale
Serve 4-6



 Ingredients:
1-1/2 lbs. sweet or hot Italian sausage (removed from the casings)
2 carrots, peeled and chopped
1 small red onion, chopped
4 cloves of garlic, chopped
8-ounces fresh kale, stemmed, ribbed and chopped
1-28 ounces can diced tomatoes
2-15 ounces cans Cannellini beans, rinsed and drained
2 teaspoons chili pepper flakes
4 cups chicken stock


Directions:
Heat a drizzle of olive oil in a large pot over medium-low heat.  Add onion, carrot, garlic and chili pepper flakes to the pot.  Season with salt and pepper.  Cook, tossing occasionally, for 5-6 minutes, until the vegetables have softened.  Add the sausage and cook, breaking up the meat into pieces, until browned, for 3-4 minutes.

Add the diced tomatoes, cannelloni beans, chicken stock to the pot.  Bring to a boil, then reduce to a simmer for 10-15 minutes.  Season with salt and pepper.

Add the kale to the pot and cook, covered, until the kale has wilted.  Season with salt and pepper, if necessary.

Enjoy!
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Tuesday, April 4, 2017

Mediterranean Style Three-Bean Salad

Beans are under appreciated in the American diet.  A budget friendly staple packed with fiber and plant based protein, not to mention a list of vitamins and minerals (Vitamin B6, Potassium, folate, magnesium etc...).  It's recommended we consume 25 mg of fiber each day.  A half-cup of cooked beans delivers a whopping 10 mg!  

So, why don't we eat more beans? Some will say they cause issues.....I say, add beans to your regular diet and the issues will go away. 

This Mediterranean inspired bean salad is tasty, super healthy and is loaded with a variety of beans, tomatoes, cucumbers, red onion, feta cheese, parsley, cilantro and tossed with a light lemon-olive oil vinaigrette.  This makes for a beautiful summer salad or as an entree with crusty bread.




Mediterranean Style Three-Bean Salad
Serves 4-6


Ingredients:
15 oz. red kidney beans, rinsed and drained
15 oz. black beans, rinsed and drained
15 oz. garbanzo beans, rinsed and drained
Pint cherry tomatoes, halved
Small red onion, diced
1 English cucumber, seeded and diced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
3 oz. crumbled feta cheese (generous handful)

For the dressing:
Juice from 1 lemon, more if desired
2 cloves garlic, minced
1 teaspoon Dijon mustard
3-4 Tablespoons olive oil (or more to taste)
Salt and fresh ground black pepper to taste

Directions:
In a large bowl, add beans, cherry tomatoes, red onion, cucumber, parsley, cilantro and feta cheese.

In a small bowl, or a mason jar with a lid.  Add lemon juice, garlic, Dijon mustard, olive oil, salt and fresh ground black pepper. Whisk (or shake) all the ingredients together until well blended.

Add dressing to salad.  Toss. Chill for about an hour.  Serve.