Tuesday, June 12, 2018

Marsala and Mushroom Gnocchi

(inspired by Lemon Tree Dwelling)


4 T garlic-infused olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (8 oz) package sliced baby bella mushrooms
1 c chicken broth
1 c marsala cooking wine
2 (16 oz) package potato gnocchi (I got mine at Costco)
1 lb sausage, crumbled, cooked and drained (we had some leftover from lasagna so I just threw this in)
4-5 green onions, sliced 


Heat olive oil over medium heat and add onion. Cook until just translucent. Add mushrooms and stir until they start to give off liquid. Then, add garlic and saute for about 30 seconds to a minute.

Add broth and marsala wine. Increase heat to high and cook down sauce until it reduces by about 1/3rd. (I made a slurry of cornstarch and water...1 T cornstarch, 4 T water and added to thicken the sauce a bit. Make sure the sauce bubbles for about 3 minutes if you do this to cook the cornstarch taste out.)

Turn heat back to medium. Add gnocchi and sausage and coat in sauce. Then, cover and warm for about 5 min (check to make sure nothing is burning).

Remove lid and serve immediately with green onions.

Wednesday, October 4, 2017

Amy's Curried Cauliflower Soup

My friend posted a soup recipe made out of pantry staples that sounded so good, I knew I had to make a special trip to Trader Joe's to get the yellow curry sauce. (Apparently, you can get it from Amazon, too.)

I bulked it up with some items I had to use, too.

Amy's Curried Cauliflower Soup
1 yellow onion, diced
1 bag riced cauliflower, in the bagged salad/coleslaw produce section of the grocery store
3 cloves garlic, minced
1 inch grated fresh ginger, I learned from Martha Stewart to keep my ginger in the freezer, stays fresh forever and way easier to grate
1 can coconut milk
8 to 10 ounces chicken stock
1 jar Trader Joe's yellow curry sauce

Saute onions first. When they start to get soft, add cauliflower, garlic and ginger. Saute until cauliflower is soft, too (this happens quickly, 2-3 min). Add coconut milk, chicken stock and yellow curry sauce and simmer for about 10 min. I don't know that this is necessary, but I was chopping toppings for the soup at the time.

Put soup in blender with hard plastic middle core pulled out and a dishcloth over the hole. Puree and serve.

green onion

I added fried tofu (drained wrapped in a dishtowel for half and hour, cut in slices, dredged in corn starch and fried with about 1/2 c canola oil in a cast iron skillet) and thawed some frozen shrimp for extra protein.

Wednesday, August 24, 2016

Lemon Coleslaw

My favorite coleslaw from the Gourmet Cookbook (2005)

Lemon Coleslaw

2 T sour cream
2 t mayo
1/2 t finely grated lemon zest
2 T fresh lemon juice
3 T water
1 t sugar
1/4 t salt (or to taste)
1/8 t freshly ground black pepper (or to taste)
4 c (or approximately 1 lb) thinly sliced green cabbage  I just buy a bag of coleslaw
2 carrots coarsely grated
1 c thinly sliced green onions/scallions (1 bunch)
1/2 c chopped cilantro

Whisk together sour cream, mayo, zest, juice, water, sugar, salt and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions and cilantro and toss well. Refirgerate, covered for 1 hour to allow flavors to develop.

Sunday, January 11, 2015

Fig and Blue Cheese Massaged Kale Salad

This recipe was inspired by Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette found here.

Fig and Blue Cheese Massaged Kale Salad

1 bunch lacinato kale, washed, dried, and chopped

1/4 c extra virgin olive oil
1/4 c fig preserves
3 T apple cider vinegar
1/2 t kosher salt

1 shelled pomegranate
1/2 red onion, thinly sliced

1/2 c toasted pecans, chopped
1/2 c crumbled blue cheese

Whisk together olive oil, fig preserves, apple cider vinegar, and kosher salt.

Turn kale into a large mixing bowl, and massage about 2/3rds of dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Use hands to combine.

Add pomegranate seeds and red onion, giving a quick final toss. Add extra dressing as needed, and season to taste.

Sprinkle pecans and crumbled blue cheese immediately before serving.

Monday, March 17, 2014

Asher's S'more Cake

Another spur-of-the-moment recipe.

I hadn't really talked to Asher about a cake. Fortunately, after some searching on Pinterest (and explaining to him that I could only replicate cake and frosting flavors, not decorating), we settled on a S'mores cake.

But, I needed something fast, so I made the easiest and best Texas Sheet Cake in the world, putting only half the glaze on top of the cake.

Then, I crushed about 12 graham cracker squares and covered the cake with half a bag of mini-marshmallows. I put that under the broiler for about 4 minutes (3 would have been enough) and added another handful of marshmallows on the top and drizzled the remaining glaze.

I had quite a few kids waxed rhapsodic when talking about the cake at the party.

Sunday, March 16, 2014

Cilantro Lime Veggie Dip

Necessity is the mother of invention.

Yesterday, we celebrated Asher's birthday, and I wanted to do a veggie tray. Veggie dips that come with the veggie tray tend to be yucky, but I only have one dip that I love. It's Ina Garten's Pan Fried Onion Dip. It's delicious and takes forever, and well, I didn't really plan on a veggie tray until about 3 hours before the party.

I consulted a few favorite blogger cooks and my Better Homes and Garden Cook Book and came up with this. 

Cilantro Lime Veggie Dip
Emily Clyde Curtis
about 2 cups

1 brick softened cream cheese (mine was a low-fat greek yogurt cream cheese)
1 cup sour cream
1 small garlic clove, finely minced
2 scallions, finely choppes
1 lime, zested and juiced
handful (approximately 1/3 cup chopped) cilantro
1/2 teaspoon kosher salt

Mix all together, adjust lime, salt and garlic according to taste.

Monday, March 25, 2013

THE Spinach Quiche

This is a combination of a few of my favorite quiche recipes. I love the ease of the Gourmet Cookbook's use of puff pastry and creme fraiche.

THE Spinach Quiche
Emily Clyde Curtis

1 sheet frozen puff pastry, thawed
6 large eggs
2 (10-oz) containers creme fraiche This can be pricey, so I make my own. 4 T buttermilk added to heavy cream so it equals 2 cups total in a mason jar, mix well. Leave the jar at room temperature for 24 hours. Then, refrigerate and use within 10 days.1/2 t salt
1/8 t freshly grated nutmeg
10 ounces frozen spinach, thawed with excess water removed I put mine in dishtowel and wring out the spinach1 c grated Gruyere cheese

Preheat oven to 375.

Roll out puff pastry and trim it to fit in quiche pan (I just use a regular pie dish).

Whisk eggs, creme fraiche, salt and nutmeg until smooth. Add spinach and gruyere until all combined.

Bake for an hour. The quiche is usually getting brown on top but hasn't quite set yet. Cover with tinfoil when the crust and top are golden and continue to bake until the quiche doesn't jiggle (much) when you shake the pan.

Serve warm or at room temperature.