Life Changing Dressing

I know this sounds dramatic but this dressing really will change your life. You will not be able to stop eating salad after tasting it! It is so fresh and simple, plus a good base layer of flavor for whatever you put it on. I reuse glass jelly jars, mix up the dressing and refrigerate for up to a week and a half. Mix with a fork or shake before using (best if you let it sit out for 10 minutes). Makes one cup.

you will need...
*adapted from Martha Stewart's Great Food Fast with my changes

1/4 cup of white wine vinegar
1 tablespoon of Dijon mustard
1/8 tsp of  low sodium soy sauce (you can eyeball this-I usually count to 2 while pouring a very small stream)
salt and fresh ground pepper
pinch of sugar
3/4 cup of really good olive oil

In a small bowl, whisk ingredients together until the mustard emulsifies and mixture becomes thicker. Transfer to a jelly jar with lid. Pop in the fridge and use for a week and a half. Whisk or shake before using. Enjoy!

I'm back!

I have been absent for a few weeks but for good reason! We recently found out we're having identical twin girls! I haven't been in the mood to cook for the past few weeks but I am cooking up a storm these days. Stay tuned for more recipes! Can you believe this pepper? I cut into it for a salad a few days ago and it was a perfect heart.

ps-I Love You, Now Eat This just had her one year birthday! Thank you for making it a success!

Sunday Morning Biscuits!

The craving for biscuits and honey was unbearable this morning!! I had to have some southern comfort.  I found this recipe from Alton Brown and it came out perfectly. I have adapted it to suit my tastes (I took out the shortening and buttermilk he proposed). You will not be disappointed.

you will need....

2 cups of flour

4 tsp of baking powder

1/4 tsp baking soda

3/4 tsp of salt

4 tbs of butter (plus more for greasing and serving)

1 cup of whole milk, chilled

Preheat oven to 450 degrees. Sift dry ingredients into a large bowl. Cut butter into small cubes and rub into flour mixture until it forms crumbs. Work quickly, you don't want your hands to heat up the butter! Next, make a well in the center of the flour and add cold milk. Mix with a spatula until a soft dough forms. Do not over mix. On a floured surface, knead dough 2 or 3 times and then shape into large rectangle about 1/2 inch thick. Using a 3 inch biscuit cutter, cut out biscuits and lay on a buttered and floured cookie sheet. Reshape scraps of dough and make more cuts. Slide cookie sheet into oven and bake for 15 minutes or until golden brown. Serve with abundant butter and excessive honey. Makes 6 large biscuits.

Garlic Toast

I could eat a loaf of this by myself! It is so easy to make. The trick is to cut a garlic clove in half and rub the bread with garlic before toasting. This garlic toast is perfect with summer salads. 

you will need...

1 loaf of artisan bread sliced (French bread or Italian)

2 cloves of garlic cut in half

sprinkle of garlic salt

fresh grated Parmesan

On each slice of bread, rub a garlic clove across the entire surface. Layer a sprinkle of garlic salt and a heavy handed sprinkle of Parm. Pop into the toaster oven for 5 minutes and enjoy! 

Food, Inc. and Food Revolution

I usually try to keep things light on I Love You, Now Eat This but I believe in the organic/slow food/buy local cause so much that I can't not mention this film. A couple of months ago, I saw Food Inc. It's a documentary on the industrialization of America's food. At the risk of sounding preachy, it really opens your eyes to what you are eating. The conventional meat industry is especially disturbing and confirmed my suspicions. If you do not already eat organic this movie will shine a spotlight on the subject. I cook all organic in our home and even though it can be more expensive at times, it is worth it. We eat less meat on a weekly basis and more vegetarian dishes which will make you healthier in the long run. If you are a member of Netflix, you can watch Food, Inc. instantly online. It is also available for rental or you can buy it on amazon. I can not recommend this film enough!

Another show that started 2 two weeks ago about food is Jamie Oliver's Food Revolution. If you have not seen it yet, hop over to hulu.com and check it out. It's another eye opening experience about what public school districts are feeding children. How can we expect children to learn if they are being fueled with junk food? What an amazing and inspiring task Jamie Oliver is taking on!

Salsa

I have made four batches of salsa this week alone!! We are kinda nuts about salsa here at I Love you, Now Eat This! I could drink this stuff it's so good. It has been very warm here and patios and margaritas have been on my mind. This recipe is originally from my friend Holly but I have changed it a bit over the years. Hope you enjoy it as much as we do! 

you will need...

2 15 oz cans of Muir Glen Organic diced tomatoes

1/2 tbs of garlic salt

1 jalapeño (cut off stem and slice in half-keep seeds and ribs in tact. add another for more heat, if desired)

1  tbs of fresh cilantro (roughly)

1 lime, juiced

2 garlic cloves peeled

Place all ingredients in a blender. (Since you are blending, there is no need to chop anything beforehand). Pulse for 5 seconds only! Serve with chips. Refrigerate in an air tight container for up to 3 days. 

Blueberry Crumble

I have done a couple of fruit crisps/crumbles on I Love You, Now Eat This, but this last one is the best by far! I had a dinner party the other night and served this for dessert. Everyone seemed very pleased! Here goes...


you will need...


filling
24 oz of frozen blueberries-thawed for 15 minutes
2 tbs of white sugar
1/2c of flour
1/4 tsp of cinnamon
1 tbs of lemon juice

topping
1/2 cup of packed brown sugar
3/4c of flour
4 shakes of cinnamon
1 stick of cold butter cut into cubes

Preheat oven to 350. Place frozen blueberries on counter for 15 minutes to let them thaw just a bit. Meanwhile, make the topping. In a medium bowl, combine all ingredients and using your hands mix butter into dry ingredients until each piece is pea sized. Set aside. Next, using a medium bowl, add blueberries to the dry filling ingredients. Mix well with wooden spoon and transfer filling to a greased pie plate. Sprinkle topping over mixture and slide into oven. Bake at 350 for 55 minutes or until filling is bubbly and top is golden brown. Rest the crumble  for 10 minutes after baking. Serve warm with vanilla ice cream.

Portobello Panini

I had a dear friend over for lunch and served Portobello Paninis. I really like the combo of hearty spinach, red onion and Portobellos. For a vegetarian sandwich, this tastes very meaty and satisfying. This makes 4 sandwiches on a panini press. 

Olive Oil, 3 tbs divided

Artisan bread, like cracked wheat or country white

Portobello mushrooms sliced 24 oz (6 oz per sandwich)
1 clove of garlic minced
1/4 tsp of salt

1 red onion sliced thin in half moons

1 bag of spinach with stems removed

Sliced muenster cheese (2 slices per sandwich)

In a small frying pan, heat 1 tbs of olive oil and add mushrooms, garlic and 1/4 tsp of salt. Cover and cook on medium heat until the mushrooms release their juices, about 3 minutes. Remove lid and raise heat to high. Cook and toss until mushrooms are golden, about 5 minutes. Remove from heat and set aside. Prepare the panini grill and assemble sandwiches remembering to coat the bread with olive oil. Press sandwiches for 5 minutes or until the cheese is melted and bread is golden. Serve immediately. 

Bacon Egg and Cheese Sammich

Mmmmm, nothing like bacon egg and cheese sandwiches on the weekend. I love a Saturday morning that includes them on the menu. The trick here is to use really good ingredients. Since it's such a simple sandwich with a simple taste you really want your ingredients to shine. Makes 2 sandwiches

you will need...

2 eggs
4 pieces of bacon
4 slices of muenster cheese sliced thick
4 slices of whole grain bread to toast

In a large frying pan, cook bacon on each side until crispy. 6-7 minutes per side on med high heat. Remove bacon and drain on paper towels. Remove pan from heat and wipe excess grease with paper towels leaving a small amt of grease to fry the eggs. Reduce heat to medium and add eggs. Fry on each side for 4 minutes for well done eggs. Meanwhile, toast the bread and add cheese to melt. (use a toaster oven if you have it!) Assemble sandwiches and dig in!

Chicken Pot Pie

I have a very thoughtful friend named Sarah. She brought me the most amazing Chicken Pot Pie the other day because, frankly, I really needed some comfort food that day! Here's her amazing recipe-you will not be disappointed! Take it away Sarah!


Thanks for the guest spot on your blog!  Here's the recipe from my cousin Maura Matthews. I love chicken pot pie in the winter months, so when my cousin made this recipe for me I was hooked!  I use a rotisserie chicken as a time saver.  You can experiment with the veggies and add what you like.  Perfect dish for a cold night.  Enjoy!

You will need...

¼ cup butter
¼ cup flour
1½ cups chicken broth
1½ cups half-and-half
¾ teaspoon salt
½ teaspoon pepper
2 Tablespoons butter
8 oz. fresh or frozen mixed vegetables
1 small onion, chopped
3 stalks celery, sliced
3½ cups chopped cooked chicken
15 oz. package refrigerated piecrusts

Directions
Melt ¼ cup butter in heavy saucepan over low heat.  Add flour, stirring until smooth.  Cook one minute, stirring constantly.  Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in salt and pepper.  Set sauce aside.

Melt 2 tablespoons butter in skillet over medium-high heat; add veggies, onion, and celery and cook, stirring constantly, until tender.  Drain.

Stir vegetable mixture and cooked chicken into sauce.

Fit 1 piecrust into a 9-inch deep-dish pie plate according to package directions.  Spoon filling into crust; top with remaining piecrust.  Trim off excess pastry.  Fold edges under, and flute.  Cut slits in top.

For a flaky golden crust, brush top with egg.

Bake at 375 degrees for 30-40 minutes or until top is golden. Enjoy!

Sausage Plate

Cheese plates are king on I Love You, Now Eat This. There is an amazing market called DiBruno that specializes in cheeses, bread, desserts, and a charcuterie. I get lost in food every time I go there. This past trip the sausages were calling my name. I featured piping hot sausages paired with an Italian sheep's milk cheese and Parmesan peppercorn bread. The sausages are buffalo chicken, garlic and basil, broccoli rabe and sundried tomato. I could eat this ALL day!

Quinoa

I eat Quinoa (keen-wah) for lunch a lot. It's like a grain but is more closely related to beets and spinach. Quinoa is an ancient crop popular with the Incas who called it the "sacred crop". It is high in fiber and protein.  More importantly it is delicious and can be mixed with whatever you have in the fridge. The most recent variety I made was red bell pepper, black beans and cumin. It had a southwestern feel to it and made me feel full for a long time (which is hard to do!). A small tip in preparing-you must rinse it first or it will be bitter. Recipe feeds 4 people a small lunch serving.

1 tbs of olive oil
1 cup of Quinoa rinsed
2 cups of water
1 small onion chopped
1 red bell pepper sliced thin
1/2 tsp of ground cumin
1 can of black beans drained and rinsed
salt and pepper to taste

In a small saucepan, boil 2 cups of water. When boiling add quinoa. Cover and cook 15-20 minutes until all  water has been absorbed. In a small skillet on medium heat, saute onion in olive oil for 3 minutes. Add red bell pepper, saute for 5 minutes. Sprinkle in cumin and add beans. Heat through and then mix with quinoa. Salt and pepper to taste. Can be served hot, cold or room temperature.  

Pasta e Fagioli

 

We were doused with snow last night! While watching it all fall down, I made a huge pot of Pasta e Fagioli. It was so comforting to have a warm bowl and a spoon. The trick to this recipe is to dress the bowls with more pasta and beans than broth. Finish off with a sprinkle of parm and serve with crusty bread. Feeds 4 for dinner.

you will need...

1 tbs of olive oil
1 medium onion minced
2 carrots minced
1 stalk of celery minced
1 clove of garlic minced
1 can of canneloni rinsed
1 can of chick peas rinsed
1 can of red kidney beans rinsed
4 tbs of tomato paste
1.5 tsp of dried basil
6 cups of low sodium chicken broth
1 tbs of white wine vinegar
salt and pepper to taste (start with about a 1/2 tsp of salt)
1 lb of small pasta (medium shells, ditalini, elbow)

In a large dutch oven pot, lay down 1 tbs of olive oil. Add minced carrots, onion and celery. Saute for 5 minutes or until onions are translucent. Add garlic and saute until fragrant, about a minute. Add tomato paste, stir. Add broth and beans plus basil and vinegar. Stir. Cook covered until boiling. Reduce heat to a simmer and cook for 20 minutes. In a separate pot boil water for pasta. Cook to al dente and drain. Taste soup and add salt and pepper to taste. Spoon soup over pasta and serve immediately. Garnish with Parmesan and crusty bread.

6 words

I thought this article was great! Can you describe your life in 6 words? Here are some of ours....

Pleasure is warm food at home  

Cooking is sculpture in the kitchen

My wife's blog changed my life

On the road again, and again

To love, to laugh, to eat

The tie in with food is to play this game at a dinner party. Might be an exciting adventure to see what everyone comes up with! Happy eating!

 

Poached Pears

I had a dinner party recently where I made the risotto below (asparagus & prosciutto) and finished with these pears for dessert. It was a dynamite combo! This recipe is just sweet enough and not overpowering. The mascarpone cheese makes it sinfully creamy while the crumbled almond cookies give some much needed texture. This is a truly original dessert that will impress anyone. It looks much fancier than it is to make! Makes 6 servings (half a pear per person)

you will need...

2 cups dry red wine (Pinot Noir would be ideal)
2 tbsp fresh lemon juice
1 cup sugar
1/2 tsp ground cinnamon
3 large Bosc pears ripe but firm, peeled, cored and halved
1 container of mascarpone cheese at room temperature
1/2 tsp of ground cinnamon
4 tbs of crumbled almond cookies (ginger snaps or pistachio cookies would also work)

In the large pot on medium heat, bring the wine, lemon juice, sugar and cinnamon to a boil, stirring until the sugar dissolves. Reduce the heat to a simmer.

Peel, halve and core the pears and add them to the wine mixture. Use a spoon to make sure each of the pear halves is coated with the poaching liquid. Cover and simmer the pears, until they are soft, but not mushy. About 15-20 minutes.

Remove from the heat. Transfer pears and poaching liquid to a large bowl ensuring the pears are submerged.  Allow the pears to cool in the syrup until they are lukewarm.

Prepare mascarpone cheese while pears are cooling. In a small bowl, mix room temp. mascarpone and cinnamon until just combined. Set aside.

Assemble plates with a pear and a puddle of juice. Next, add dollops of mascarpone and finally top with crumbled almond cookies. Voila!

Asparagus and Prosciutto Risotto

Wow! You must try this. The crispy proscuitto on top is fantastic. Serves 4 people for a small entree.

adapted from Giada DeLaurentiis with my changes

you will need...

8 thin slices prosciutto
12 jumbo shrimp thawed and ready to eat
6 cups reduced-sodium chicken broth
24 asparagus spears, tips only
4 tablespoons butter, divided
2 shallot, finely chopped
1.5 cups Arborio rice or medium-grain white rice
1.5 cups dry white wine (pinot grigio, savingnon blanc)
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 2 tablespoons of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the white wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1  cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, shrimp, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Braised Chicken with Mushrooms and Polenta

The warm goodness of this meal will fill your house with that delicious aroma of white wine and mushrooms. The smell of those two ingredients always make me feel like I am home. Polenta in this dish makes the meal elegant and gives you an opportunity to dress your plate differently (it's also a snap to make). Enjoy!

Serves 4 people.

recipe adapted from Martha Stewart's Great Food Fast with my changes

you will need...

4 boneless skinless chicken breasts

salt and pepper

2 tbs of olive oil, divided

1 lb of white button mushrooms wiped clean and sliced

4 or 5 dried porcini mushrooms optional (1/4 cup or so-does not have to be exact)

4 garlic cloves smashed and halved

1/2 cup of dry white wine

1 3/4 cup of reduced sodium chicken broth

2 tbs of chopped fresh parsley, divided

polenta

3/4 cup of yellow cornmeal

3 cups of water

salt and pepper

1/4 c of milk

2 tbs of butter

Preheat oven to 425 degrees. Heat broth in a small saucepan. Add dried porcini mushrooms and reconstitute in simmering broth for 5 minutes. remove mushrooms, chop and set aside.

Start on the polenta. Whisk cornmeal, water and salt and pepper in a lidded baking dish. Slide into oven. Cover and bake for 30 minutes, stirring once halfway through. Remove from oven. Add milk, butter and another dash of salt. Whisk briskly until smooth. Serve immediately. (Time this to the chicken so they are done at the same time. Nothing is worse than cold, gummy polenta.)

Next, on to the chicken. In a large skillet, heat 1 tbs of olive oil on med high heat. Add chicken and cook 2-3 minutes per side until browned. Transfer to a plate. Add another tbs of olive oil to hot skillet. Add chopped mushrooms (porcini and white button), garlic and salt. Cover and cook for 2-3 minutes to release juices. Remove lid and raise heat to high. Cook mushrooms until they are golden and juices reduce, 4-5 minutes. Add wine and simmer for 1 minute. Add stock and parsley. Reduce heat to medium low and let simmer for 8-10 minutes. Return chicken to the skillet and cover. Simmer over low heat for 10 minutes until chicken is cooked through.

Serve chicken on a bed of polenta drizzled with mushrooms and stock. Sprinkle fresh cut parsley as a garnish and serve!

Fabulous Flatbread

The good thing about flatbread is that you can add whatever you have in the fridge. Make something up and get creative. I don't think you can go wrong. The combo I have used here is red bell pepper, red onions, chicken, balsamic vinegar and asiago cheese plus parmesan. It came out delicious and smelled heavenly. Get that oven hot-let's go!

you will need...

Homemade pizza dough
olive oil for coating dough
1 red bell pepper sliced thin
1/2 red onion sliced thin in half moons
1 lb of shredded baked chicken (350 for 30 minutes or use a rotisserie chicken)
1.5 cups of asiago cheese
1 tbs of balsamic vinegar
1 cup of parmesan

Preheat oven to 425. After the dough has risen and been stretched, lay out on pizza stone or flipped cookie sheet (greased). Using a pastry brush, coat the entire surface of the dough with olive oil  in a thin layer. Assemble ingredients starting with asiago cheese and leaving a one inch crust. Slide into oven for 10 minutes. Sprinkle parmesan generously over the pizza and slide back into oven for 2 minutes. Cut and serve immediately.

Brownies! (from scratch)

The great thing about this recipe is that is will not feed an army. Whenever I bake, it seems like we could eat it for days (making my jeans tinier and tinier). This is the perfect portion. 

you will need...

1 stick butter, melted
1 c. sugar
2 eggs
1/2 c. flour
1/3 c. cocoa
1/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350. Cream butter and sugar in large bowl. Add eggs; beat mixture well. Combine flour, cocoa, baking powder and salt in a small bowl and stir to blend. Gradually blend dry ingredients into egg mixture using a wooden spoon. Stir briskly until batter is smooth-about 20 strokes. Spread in a greased 8-inch square pan. Bake for 20-25 minutes. Cool for 10 minutes in pan. Flip over baking pan and remove brownies. Using a cookie cutter cut shapes and serve with ice cream (if you have a lot of left over shavings sprinkle on ice cream the next night!) About 9 brownie squares.

Mini Lemon Cakes!

I had a dinner party recently and served mini lemon cakes for dessert. As take away gifts, I wrapped a couple of lemon cakes in wax paper tied with twine. These cakes come out very tart and super lemony. They taste like little bits of sunshine. I felt they were a good ending to our heavy entree. You should be forewarned these are a lot of work but the payoff is worth it! They include three steps. 1) making the batter and baking 2) dousing the cakes with a lemon/sugar liquid mixture while they are still hot 3) icing with lemon glaze. There are two options with this recipe-you can make it into loaves and cut into slices or make it in mini muffin tins and make mini cakes. I opted for a hybrid and split the batter in a loaf pan and used the rest for mini cakes. If you opt only for mini cakes you will come out with at least 60+.

recipe adapted from Barefoot Contessa Parties by Ina Garten 

you will need... 

1/2 pound unsalted butter at room temp
2.5 cups of granulated sugar
4 eggs at room temp
1/3 grated lemon zest  (6 to 8 lemons)
3 cups of all purpose flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of salt
3/4 cup fresh squeezed lemon juice divided
3/4 cup buttermilk at room temp
1 tsp vanilla

glaze
2 cups of confectioners sugar, sifted
3.5 tbs fresh squeezed lemon juice

Preheat oven to 350 degrees. Grease mini muffin tins and an 8x4 inch bread pan.

Cream butter and granulated sugar with an electric mixer or hand mixer for 5 minutes. Add eggs one at a time and then lemon zest. 

In a medium bowl sift together flour, baking soda, baking powder and salt. In another small bowl, mix 1/4 cup of lemon juice, buttermilk and vanilla. Add flour mixture and buttermilk mixture alternately starting and ending with flour. Divide batter into the bread pan and the mini muffin pans (only fill cups halfway or you will have a mess on your hands! less is more here). Bake bread pan for an hour and the mini muffins for 12-14 minutes. (wash and regrease muffin tins after every batch)

While the cake is baking, combine 1/2 cup of granulated sugar plus 1/2 cup of lemon juice in a small saucepan on medium heat until the sugar dissolves. Remove from heat and let cool. When the cakes are done, cool on a rack with a cookie sheet underneath for 10 minutes. Pour sugar and lemon mixture over cakes and saturate them. Allow cakes to cool completely before glazing. For the glaze, combine powdered sugar and lemon juice with a wire whisk until a becomes a smooth icing. This glaze should be liquid enough to pour over cakes and run down the sides. Enjoy!

Balsamic Berries

I added these berries to my cheese plate repertoire. These go perfectly with manchego cheese. It can also be served over vanilla ice cream sprinkled with cinnamon for dessert. Don't forget the black pepper...it's takes it over the edge!

3 tbs of sugar
1 tbs of balsamic vinegar
1 tbs of chopped toasted pine nuts
1/4 tsp of black pepper or more to taste
12 oz of black berries

In a small saucepan on medium, heat sugar and vinegar until sugar melts. About 3 minutes. Remove from heat and cool. In a small frying pan on medium heat, toast pine nuts until golden brown and fragrant. About 5 minutes. Mix pine nuts, black pepper and vinegar. Add to bowl filled with blackberries. allow to sit and marinate at least 30 minutes. Continually stirring to redistribute mixture. Serve with manchego cheese on a cheese platter or over vanilla ice cream for dessert. tah dah!

Pizza Dough

You will never use store bought dough again after tasting this recipe. It is amazing and so simple!! So easy to pull and shape. It is going to take some practice but I am going to be throwing this up in the air in no time :)

recipe from The Bread Bible (amazing book-it's a must have...thanks Jeff!)

you will need...

a food processor or electric stand-up mixer
1 cup of warm water (105 degrees to 115 degrees)
2 teaspoons of active dry yeast (in the baking aisle)
pinch of sugar
2.5-3 cups of unbleached all purpose flour
2 tbs of olive oil
1/2 tsp of salt

Pour warm water into a medium bowl. sprinkle yeast, 1 tbs of flour and sugar on top. Stir and let sit for 15 minutes until foamy.

**Food Processor Directions 
In the bowl of your food processor fitted with the metal blade, place 2.5 cups of flour and 1/2 tsp of salt. Add oil to the yeast mixture and then pour through the feed tube while processor is running. Process until a ball of dough has formed, about 30 seconds.

**Electric Mixer Directions
In the work bowl of your stand-up heavy duty electric mixer fitted with the paddle attachment, combine salt and one cup of flour. Pour in the yeast mixture, and stir on low to combine. Add olive oil.  Add remaining flour 1/2 cup at a time, beating for 2 minutes. Soft dough will form, do not overwork!

Remove dough from food processor or electric mixer and transfer to a floured surface for kneading. Knead by hand for 3 minutes, adding flour a tbs at a time to prevent sticking. Dough should be very springy and smooth. Shape into a flattened ball. Prepare a large bowl for the dough to rise. Grease entire bowl. Place dough inside bowl and turn once to coat the top of dough with grease and cover with plastic wrap. let rise at room temperature until it has tripled in bulk, about an hour and a half.

Preheat oven to 500 degrees. (If you are using a baking stone let it it preheat in the oven. Prepare pizza on a pizza peel and transfer to stone when ready to bake.  If you don't have a baking stone or peel, flip a cookie sheet over, grease the back side and prepare pizza directly on cookie sheet. Slide into oven when ready to bake.)

Next, stretch the dough by hand. Flour your hands and make two fists. Fit your fists under the dough making a flat place for the dough to sit on. Gradually pull your fists apart, turning at the same time to stretch the dough. Flour hands if dough gets sticky. Keep on turning dough to desired round or rectangle shape. Place on peel or cookie sheet and stretch edges. With a pastry brush, coat crust with olive oil. Layer sauce, cheese and toppings. Bake for 10-15 minutes. Bottom of crust should be crisp and browned. Transfer to cutting surface and cut with a pizza wheel. Serve immediately.

Lemonade

I am in the throes of making my first batch of homemade Limoncello. The recipe will premiere on here in just a few weeks. It is currently primping and making itself gorgeous. While I was zesting like a wild woman, I was wondering what to do with all the lemons leftover. And as the cliche goes, when you have lemons make....lemonade. So I did! This recipe is refreshingly tart and not too sugary. It's more of a grown up lemonade. Close your eyes and pretend you are in a rocking chair on large Georgia veranda during a heat wave in Joo-ly. Put on that southern accent and ask for some lemon-ahde to qa-wench yah thurst.

you will need...
12 lemons juiced (will make 2 cups of juice)
2 cups of water
1.5 cups of white sugar (up to 2 cups of sugar if you like it really sweet)
3-4 cups of water to dilute

add 2 cups of fresh lemon juice to a pitcher. In a small sauce pan heat water and sugar. Stir until they are combined to make a simple syrup. Let syrup cool for five minutes and add to pitcher. Stir. Next, add 4 cups of cold water to pitcher to dilute. Serve in a mason jar with loads of ice and pretend you're scarlett o'hara.

Chiocciole with Saffron, Cauliflower, Pine Nuts and Currants

This pasta dish is surprisingly complex with a hint of red pepper flakes among the sweet currants and pine nuts. It will definitely surprise your mouth. The saffron gives it an earthy taste and the cauliflower lends a bit of crunch. Chiocciole means snail in Italian and is pronounced "kee-ahk-cho-lay" (thanks Amy!)

recipe adapted from Pasta by Williams Sonoma with my changes

you will need...

1 large cauliflower cut into small florets
1 large onion thinly sliced
salt and black pepper
1/4 tsp of red pepper flakes
1/4 cup of dry white wine
large pinch of saffron
1 lb of Chiocciole (or Cavatappi or Fusilli)
1/2 cup of pine nuts toasted
1/2 cup of dried currants (soaked in hot water then drained)
fresh basil chopped for garnish
1 cup of Parmesan cheese grated

preheat oven to 425. assemble cauliflower on baking sheet and drizzle with olive oil and salt and pepper. bake for 15 minutes. start the water to boil in a large pasta pot. meanwhile, in a large pan add 1/2 cup of olive oil and saute onion for 5 minutes. add cauliflower. cook for 5 minutes. next add wine and red pepper flakes and saffron. let it boil down and keep on low heat.  cook pasta for 8-10 minutes or to the box instructions for al dente. reserve 1 cup of pasta water and drain pasta. return to pot. add cauliflower mixture plus all the liquid to pasta and stir. add 2 tbs of parm, pine nuts and currants plus a 1/2 cup of pasta water. stir. distribute into plates and top with fresh chopped basil and parm.

Shepherd's Pie

We had an Irish celebration last night complete with Shepherd's Pie. This recipe comes from the Avoca Cafe in Dublin. A lot of the measurements were in metric and some of the ingredients could not be found here in the states...so, the recipe below is with my changes. It came out beautifully-very light and comforting. It includes very simple ingredients which really help all the flavors stand out on their own. Also, this can be made ahead of time if you are having a dinner party. Make the meat mixture and assemble potatoes on top. Store in fridge until you are ready to bake. Instead of 25 minutes for the regular recipe, bake for 40-45 minutes or until heated through. To dress this dish up for a winter party, make this in individual ramekins so each person has their own Shepherd's Pie. Cheers!

you will need...

1 onion peeled and chopped

4 tbs of vegetable oil

2 lbs of ground beef

3 tbs of Worcestershire sauce

1/2 tsp of fresh thyme

1 tsp of tomato paste

3 carrots peeled and diced

14 oz of chicken stock

salt and pepper to taste

for the topping

3 lbs of potatoes peeled and cut into chunks

7 oz of cream

1 stick of butter

1 egg yolk beaten

salt and pepper to taste (start with 1/2 tsp of salt)

In a large pan, sautee onions in oil on medium/medium low heat for 10 minutes. Onions should be soft but not browned. Add meat and brown. Next, add Worcestershire, thyme, tomato paste, carrots, stock and salt and pepper. Cover and simmer on low heat for 50 minutes. Preheat oven to 350. Transfer meat mixture to deep baking dish or deep pie plate. About 30 minutes into the meat timer start making your potatoes. In a large pot boil potatoes for 15 minutes or until tender. Drain and return to pot. Using a hand mixer with beaters, add cream, butter and egg yolk plus salt and pepper. Blend. Assemble potatoes on top of meat mixture. Bake at 350 for 25 minutes or until potatoes are golden brown on top. Serve on a cold day to hungry people : )

NY Times!!!!

 One of my recipes was chosen  for a NY Times piece! Check it out. I am the third from left, top row-Shortbread Cookies!!

http://www.nytimes.com/interactive/2009/12/21/dining/20091221-reader-holiday-cookie-recipes.html?scp=10&sq=cookies%20dec%2021,%202009&st=cse

Stromboli

I remember being shuttled from house party to house party as a little kid during Christmas. The only thing that made them any fun was the Stromboli. I have lots of holiday memories with this food and I have made up a recipe that is a snap to make. You can fill Stromboli with anything you please but I prefer cheese and pepperoni.

you will need....

1 pkg of pizza dough (i use trader joe's)
1.5 cups of shredded mozzerella
1/4 lb of pepperoni sliced thin (3 inch rounds from the deli case)
dried basil for sprinkling
garlic salt for sprinkling
parmesan for sprinkling
marinara sauce for dipping


egg wash
1 egg beaten
1 tbs of milk

Preheat oven to 375 degrees. Let dough come to room temperature. Using a floured surface and floured hands slowly stretch dough with knuckles and let gravity help you shape dough into rectangle (about 11x14) Once in a rectangular shape, layer half of the cheese, then a layer of pepperoni and then remaining cheese. Sprinkle with dried basil. Using the egg wash, paint a 1 inch strip on short side of dough, opposite of the way you are rolling. You will be using the egg wash like glue to secure seam when Stromboli is rolled up. Once rolled,  secure ends and seam with more egg wash and pinch together.  Transfer to greased baking sheet. Apply egg wash to entire Stromboli. Sprinkle with garlic salt and cut  four tiny slits across the top on the bias. Bake in oven for 15 minutes. At the fifteen minute mark, sprinkle with Parmesan cheese and bake for 10 minutes more or until crust is golden and cheese is bubbling. Remove from oven, let Stromboli rest for 5 minutes before cutting. Serve with marinara sauce.

Roasted Cauliflower and Carrot Soup

There is a celebration at our little home tonight. Big things happened today and we are drinking some champagne. What better way to say I love you than with soup? This is sort of a dressy soup but very easy to make. Nothing makes the flavor of vegetables sing like roasting. The carrots will almost come out like candy.

you will need...

soup
1 lb of carrots peeled and chopped roughly
1 large onion chopped roughly
1 large russet potato peeled and chopped roughly
1 small head of cauliflower chopped roughly
1 large red bell pepper chopped roughly
3 garlic cloves peeled and smashed
2 tbs olive oil
1/2 tsp of salt
fresh ground pepper
32 oz of vegetable broth (1 box)
1/2 tsp of dried thyme
1/2 cup of whole milk (or more to your liking)

red bell pepper puree
1 roasted red bell pepper (from above)
3 tbs hot vegetable broth
1 tsp of balsamic vinegar

makes 4 appetizer portions or 2 dinner portions (plus a little leftover)


Preheat oven to 450. In a large dutch oven pot, heat vegetable broth and thyme until simmering. (let simmer until veggies are done roasting) In a large bowl, toss all vegetables with olive oil and salt and pepper. Spread mixture on a baking sheet in one layer. Set timer for 15 minutes and bake. Ding! Remove red bell pepper from sheet and flip veggies. Roast for 10 minutes more. While veggies are finishing, make the red bell pepper puree. In a medium bowl add pepper, 3tbs of  hot broth and 1 tsp of balsamic vinegar. Using an immersion blender blend until smooth. Ding! Veggies are done roasting. Remove from oven and transfer veggies into dutch oven pot. Heat through with broth-5 minutes. Remove from heat. Using an immersion blender, puree soup directly in the pot. Add 1/2 cup of milk (or more), stir and gently reheat. Divide into bowls and top with red pepper puree.

Cranberry Orange Scones with Crystallized Ginger

I have to give Hubby D credit on the success of this blog. He is my taster, proofreader, ingredient adjuster, inspiration and proud recipient of all things "I love you now eat this". These scones were his idea-I merely put them together. This morning, we woke up to 3 inches and counting of fresh snow! There is no better way to enjoy a snowy morning than to have a warm scone with your morning coffee.

you will need...

makes 6 scones
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1.5 tbs of sugar
1/8 teaspoon salt
1.5 tbs of orange zest (use your microplane!) 
4 tbs unsalted butter
1/2 cup dried cranberries
1/2 cup milk
1/4 cup sour cream
1 egg
4 slices of crystallized ginger chopped

...for egg wash
1 egg beaten
1 tablespoon milk

Preheat oven to 400 degrees. In a food processor, (use your dough blade if you have it) combine flour, sugar, baking powder, salt and orange zest. Pulse for 2 seconds.  Add butter and pulse for 5 seconds until crumbly. Next, add cranberries, egg, milk and sour cream. Pulse until soft dough forms. Scrape down sides with rubber spatula and pulse 5 seconds more. Flour hands and make balls out of dough (should roughly be 2 tbs each). Place on greased baking sheet and flatten tops. Next, make egg wash and brush tops. Finally add cut crystiallized ginger. Sprinkle in the center of the scone. Bake on 400 degrees on the middle rack for 17 minutes.

**(you can also do this by hand if you don't have a food processor. in a large bowl, use two knives to cut the butter into pea size pieces. dough should be crumbly. make a well in the dough and add liquid ingredients. mix until just combined)

Cinnamon Coffee Cake

I use food to make friends. I know, totally shameless!! I think it really eases people if you are all using your hands in the same way. Eating accomplishes that perfectly. So, if I have had you to my house and made you this cake... I want to be friends :) This coffee cake is simply to die for! The secret is the sour cream in the batter.

you will need...

*a stand up mixer
*a tube pan

Topping
1/4 cup of flour
3/4 cup of brown sugar packed
1/4 tsp of salt
1/4 cup of butter at room temp

Cake
2 cups of flour sifted
1 tsp baking soda
1tsp baking powder
1 tsp of cinnamon
1/2 c of butter room temp (1 stick)
1 cup of white sugar
1 egg
1/2 c of milk
1 tsp of vanilla
1 cup of sour cream (8 oz)

*bake for 45 minutes in a tube pan at 350 degrees. 

Preheat oven to 350. Make topping first. In a medium bowl, use fingers to break down butter and mix ingredients with hands. Butter should be pea sized bits. Set aside. In a large bowl sift flour, baking soda, baking powder and cinnamon. Set aside. In the bowl of your stand up mixer with the paddle attachment firmly in place, cream butter and sugar until light and fluffy-3 minutes. Next, add egg, vanilla and milk. Mix until combined. With the mixer on, sprinkle in half of dry ingredients.and mix until just blended. Add sour cream and the rest of the dry ingredients. Mix until just blended-do not overwork the dough! Grease tube pan with cooking spray or butter. Slowly pour half of batter in tube pan. Sprinkle half of topping over the first layer. Pour the rest of the batter into tube pan. Sprinkle remaining topping. Bake in the middle of oven for 45 minutes. Cool on a rack. Invite people over!

Arancini

It is a sin to have leftover risotto. It's like having left over wine. It should never be done. BUT just in case you have a full belly after risotto and some should make it's way to the fridge for leftovers....this is what you should do with it.

.

Arancini! These fried risotto balls are sooo good. Heaven, really.  No, really really. Melt in your mouth good. It reminds you of the delicious dinner you had last night but it a creamy, fried, cheesy goodness sort of way. Three cups of leftover risotto yields about 8-9 arancini.

you will need...

4c of vegetable oil should equal 4 inches (for frying)

1.5 cup of italian breadcrumbs

1 tbs of parmesan cheese (added to breadcrumbs)

1 cup of all purpose flour

3 eggs beaten and divided (2 eggs for breading, 1 egg added to risotto for binding)

3 cups of leftover risotto

1/2 inch cubes of fresh mozzarella

In a large bowl mix risotto and one egg, beaten. Set aside.  Fill one small bowl with cold water. Set aside. Prepare your breading station. It will contain three plates. One plate of flour, one plate with 2 beaten eggs, one plate with breading plus added parm. You are now ready to roll risotto! Back to the big bowl of risotto and egg...dip hands in cold water. Take 2 tbs of risotto and roll into ball. Make an indentation with thumb into the ball and insert mozzarella. Cover spot with more risotto, reshape ball and place on a dish. Do this until all the risotto is gone. Next, take risotto ball and roll in flour, egg and then breadcrumbs reshaping as you go. Do this until all balls are covered with breading. Add 4 inches of vegetable oil to a large pot. Arancini should be submerged while frying. Heat to medium heat or 350 degrees. Drop arancini into oil and fry 5 minutes or until golden brown. Use a slotted spoon to remove from oil. Drain on paper towels. Serve with marinara sauce.

Parnsip and Rosemary Risotto

Risotto always says comfort to me....especially when it is cold out. This particular risotto has an autumnal flavor and is delicious!! Give it a try-you will not be disappointed. The best part is the drizzled balsamic vinegar at the end-pure bliss. This recipe is adapted from Bon Appetit March 06 with my changes.

you will need...

8 cups of vegetable broth (64 oz or 2 boxes)

2 tbs of butter

2 tbs of olive oil

2 cups of onion chopped
1.5 cups of arborio rice

1.5 lbs of parsnips peeled and chopped

5 tsp of fresh chopped rosemary divided

1/2 tsp of salt

fresh ground pepper

3/4 c of fresh grated parmesan

Heat broth in a saucepan on medium heat. In a large frying pan, melt butter and olive oil on medium heat. Sautee onions until translucent, 5 minutes. Add parsnips and 3 tsp of fresh rosemary. Cook until parsnips brown. Add rice, toast for 2 minutes, then add 1 cup of hot broth. Turn heat down to med-low (you want a light simmer) Add a cup of hot broth every three to four minutes or until rice has absorbed liquid. After 25 minutes or so you should be done. Risotto will be creamy and rice will be tender. Add parm, 2 tsp of fresh chopped rosemary, 1/2 tsp of salt and fresh ground pepper, stir. divide into shallow bowls and drizzle with balsamic vinegar. serve immediately.

Nigella

I really love Nigella Lawson. She is always licking her fingers and indulging in food. What could be better? She is frequently interviewed by NPR and I saw this hilarious quote I thought I would post.

"Sometimes if you cook in a complicated way, your tension translates to your guests," explains Lawson. "They'll have a much better time having chili and baked potatoes than they would if you did roast duck with a wild cherry sauce and then had to lie down and cry for a while."

I frequently feel the pressure to "perform"  for guests. I think everyone does. This article made me throw all of that nervousness out the window!
 http://www.npr.org/templates/story/story.php?storyId=120847124

Shortbread cookies

I have mentioned before that baking is not my forte. It is one of my new years resolutions that I get better. I think I have an attraction to baking because it produces such pretty objects. I was a sculpture major in college and I long to use my hands to make things. Cooking does this for me partway but baking something is so..... tangible. I like that you can eat most baked goods with your hands. These cookies are pretty simple and good for the holiday season.

you will need...
 

Shortbread Cookies (recipe from Joy of Baking with my changes)
 

1 cup (2 sticks) unsalted butter at room temperature
1/4 cup powdered sugar
1 teaspoon of pure vanilla extract 

2 cups all-purpose flour sifted
1/4 teaspoon salt

First, start with wet ingredients. In an electric mixer or a hand mixer cream butter until light and smooth. 1-2 minutes. Next, add sugar and mix for 2 minutes. Finally add vanilla. Take sifted flour + salt and gently stir into wet ingredients until a soft dough forms. Do not overwork the dough! Shape into round disc and cover with plastic wrap. Place in fridge for an hour or more.

Preheat oven to 350 degrees. Grease cookie sheets, set aside. Remove dough from fridge and roll out to 1/4 in-1/2 in thickness on a floured surface. Using a cookie cuter (any shape-I used a fluted edge this time and I think they came out quite pretty) stamp out shapes and lay on prepared cookie sheet. Bake for 8-10 minutes until light golden. Cool on rack.
 

**You may have to work in batches and re-roll dough to get more cookies. If the dough should become sticky place in the fridge for 20 minutes and start the process over again.

Royal Icing
1/4 c of meringue powder
1/2 c of water
4 c of sifted powdered sugar
Gel food coloring
 

mix meringue powder with water using your hand mixer or stand up mixer. beat until it peaks. next add 4 c of sifted powder sugar. beat until smooth and supple. you know it's done when a ribbon of icing falls and holds for 5 seconds and then disappears. add color. decorate cookies however you please. let icing harden and cover.
 

**you can buy meringue powder and gel colors at any specialty food store. I am certain Williams Sonoma has them. If you are in Philly go to Kitchen Kapers! Gel colors are the best-don't settle for anything else. Use a tiny amount to get color.

Cleaving

I just finished reading Cleaving by Julie Powell. There is so much blog blabber out there right now about this book. It seems to have really hit a nerve with people in terms of shock value. I have to say that this book is not for the faint of heart on many levels.....but, I do have to commend Julie on her honesty. I think it takes some major chutzpah to lay out her affair and crumbling marriage for everyone to read. Pick it up and give it a glance-you might like it!

Drew's Tacos Al Pastor (and Tostones)

Hubby D is so good at tacos. Pork tacos to be specific. This recipe is a breeze and Drew has put his own stamp on it. I am handing over this post to him- take it away Hubby D!

Thanks, LoLo--I am honored to be given this guest "chef" spot!

With good Mexican food hard to find in these parts, I was extremely excited when I learned how easy it was to make great pulled pork tacos.  As Lauren got near her due date last year, I started accompanying her to the doctor, where I met her Dominican nurse, Josefina, who gave me her recipe for pork and tostones (fried plaintains).  I went home that night and tried it immediately, and have since tooled around with it bit--I've tried preparing this in the slow cooker (which is extra easy) as well as in the oven, and I have to say the oven wins.  Here's what you'll need:

Tacos Al Pastor
2-3 lb. boneless pork shoulder
2 tbs (plus more for garnish) fresh cilantro
1 red bell pepper coarsely chopped
1 green bell pepper coarsely chopped
1 chicken boullion cube

2 onions diced and evenly divided
1 lime cut in quarters

2 cups of water
Corn Tortillas
1 can diced pineapple (optional)

Tostones
3 green plantains
2 tbs of vegetable oil
salt

Pre-heat oven to 350 degrees.  Make your marinade by adding peppers, one onion, boullion cube, 2 tbs cilantro, and 2 cups of water in your blender. Pulse until smooth consistency. Place your pork shoulder in a deep baking dish and cover with the marinade.  Cover with foil and bake for 3 hours.  Remove the foil, then broil for a couple of minutes on each side (you just want it to get a little seared).  Remove from the oven and let rest for 10 minutes.  Transfer to a cutting board.

At this point, you should be able to easily shred the pork with two forks.  Heat the tortillas up, either in a pan or else my lazy way, microwaving them in the bag (this really does a good job and keeps them from drying out).  Get yourself at least 3 tortillas and fill them up with some pork.  In each taco, squeeze a little lime juice, add fresh cilantro and finely chopped onion to taste--and if you're up for it, try putting some diced pineapple in there as well.

As side dishes, I usually just heat up some black beans with some of the diced onion and salt and pepper.  And when I am fortunate enough to find plantains (which is pretty rare up here), I make Tostones, which are fun to make because they involve smashing.  All you have to do is slice the peeled plantains into half-inch thick disks, then fry them in some vegetable oil for 3 minutes a side.  Take them out, and SMASH THEM--I use the bottom of a glass or beer bottle.  Salt them and then put them back in the pan for another 3 minutes per side.

(You may notice in the picture here, I actually used sweet potatoes due to the apparent plaintain shortage in Philly--for this substitute, I thinly sliced the sweet potatoes, tossed them in a bowl with olive oil, salt & pepper, then baked them in the oven for 15 minutes at 450.)

Tortilla Soup

It has been a soup extravaganza around here lately. Tortilla Soup is one of my personal faves. This recipe is from a friend of a friend with my changes (the best kind of recipes are passed down!). This soup is honestly good enough for guests. I have found that people think it's a lot fancier than it actually is. The trick is to puree the broth first and then lay the chicken, avocado, cheese, tortillas and cilantro on top. It looks super professional! Invite some people over and pair this soup with a Mexican beer tasting. This will serve six dinner portions of soup (maybe with a bit of leftovers). DELISH!

you will need...

1 tbs of olive oil

1 onion chopped

2 green peppers chopped

1 14oz can of Rotel (tomatoes and green chiles)

1 14oz can of tomato sauce

2 tsp-1tbs of chili powder (depending on your preferred heat level)

1/2 tbs of cumin

32 oz box of chicken broth

32 oz box of beef broth

1/2 tsp of salt

1 lb of shredded chicken **

1 avocado sliced

Monterrey jack cheese shredded

1/2 cup of cilantro chopped (divided)

limes (1/2 lime per person)

tortilla chips crushed

Heat a dutch oven pot to medium high heat. Cover bottom of pot with olive oil. Add onions and sautee for 5 minutes until translucent. Add chopped pepper, Rotel, tomato sauce, chili powder and cumin. Heat through for 5 minutes. Next add both broths, cover pot and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes. Remove pot from burner and let stand for 5 minutes. Using your immersion blender, puree broth in the pot until it is a uniform consistency. Add 1/2 tsp of salt. Next, ladle soup into bowls and lay chicken, avocado, cilantro, cheese and tortilla strips on top. Garnish with lime wedge. Tah dah!

**zippy baked chicken! preheat oven to 350 degrees. brush both sides of chicken breasts with olive oil and sprinkle with salt and pepper. place chicken on baking sheet and slide into oven. bake for 30 minutes. let rest for 10 minutes. using 2 forks and shred chicken into small pieces.

ps-Be warned! This soup can come out pretty spicy. You can use the lime juice to get the desired temp or cut down on the chili powder during the cooking process.

Cinnamon Mocha

Just in time for Santa! He will love this version of hot chocolate. It's just a little more grown up and will keep Santa alert for his longest work day of the year. 

you will need...

(makes one 12 oz mug)

1/2 cup of hot milk

1 tbs of unsweetened powdered chocolate (get the good stuff it's worth it! i really love green and black's)

2.5 tsp of sugar

8 oz of cinnamon coffee**

**cinnamon coffee is a staple in my house. not only is cinnamon very healthy for you, but it also smells delectable. when preparing your coffee maker, shake some cinnamon on top of the grounds before brewing. i would say 5 shakes should do a whole pot. there is no way you can screw this up so shake away!

heat 1/2 cup of milk. add chocolate and sugar, stir. finally pour hot coffee into mug and drink!

Chicken Soup with Orzo

 I love Thursday nights-I always try to make something special on Thursday. Hubby D and I have a standing date on the couch for The Office/30 Rock and good food. There is nothing like a ton of laughs to usher in the weekend. (I mean, did you see Liz Lemon's mouth tears? I lost it.) I usually have a theme and tonight is comfort. I adore soup (almost as much as Despereaux). It must be something about the bowl and spoon mixed with the warmth. I also really like that you have to slow down to eat soup. It feels meditative. The trick to this soup is to cook the orzo directly in the broth. Get comfy on the couch-you'll love it!

you will need...

1 onion chopped
4 carrots chopped
1/2 c of celery chopped
64 oz of chicken broth (2 boxes)
2 cups of water
1/2 tsp of dried thyme
1 lb of chicken shredded**
1 lb of Orzo pasta cooked al dente
1/2 tsp of salt (plus more to taste)
fresh ground pepper

in a dutch oven pot over medium heat lay down enough olive oil to coat the bottom. add chopped onion and sautee for 4-5 minutes until translucent. add carrots, celery, broth, water and thyme. bring to a boil, simmer with top on for 15 minutes. remove cover, add orzo and cook directly in the soup. follow directions on the bag for al dente cooking. finally, add cooked shredded chicken and heat it through before serving. salt and pepper to taste ( start with 1/2 tsp of salt)

**zippy baked chicken! preheat oven to 350 degrees. brush both sides of chicken breasts with olive oil and sprinkle with salt and pepper. place chicken on baking sheet and slide into oven. bake for 30 minutes. let rest for 10 minutes. using 2 forks, shred chicken into small pieces.

christmas pasta

i know i am pushing the theme of christmas with a summer pasta but at least it's green and red? : ) this came out delicious and very simple to make. the key here is to make your own fresh pesto and get really good quality grape tomatoes. buon natale!

you will need...

1 lb of whole wheat pasta cooked al dente

2 cups of grape tomatoes

pesto**

1/2 c of pasta water

**pesto
2 c of fresh basil leaves (packed)
1/4 c toasted pine nuts
up to a cup of olive oil
3 garlic cloves
1/2 c of parmesean cheese
1 tbs of lemon juice (to keep the basil bright green)

Place basil, pine nuts, garlic and lemon juice in blender or food processor. Pulse. With the blender running slowly pour olive oil into the mixture and watch it thicken. Transfer to a bowl and add parm. Add pesto to cooked pasta. ***SECRET*** add a small amt of pasta water (eh, about 1/2 cup) to the pesto and pasta and it will make the pesto stick better. be warned-do not add too much water for it will make pesto soup. 

boil water for pasta. while the pasta is boiling make your pesto. after pasta is cooked to al dente, drain and  return to big pot. ** remember to reserve some pasta water** add pesto and tomatoes to pasta plus a little pasta water. serve immediately! this pasta is also great at room temp.