Jalapeño Cheeseburger Salad

Don't judge me. It's not like I put potato chips on it (though that would be genius.) You can add or take away whatever sound good to you. Bacon would be great or even corn or olives or avocado. And there's no need to make your own quick pickles like I did - I just happened to be out of the jarred variety.

Jalapeño Cheeseburger Salad
* Serves 3

Ingredients:
Olive oil
1 large shallot, finely chopped
3/4-1 pound ground beef
1/2 head iceberg lettuce, shredded
1 cup shredded sharp cheddar cheese, or more to taste
1 medium tomato, chopped and lightly pressed with a paper towel to remove excess moisture
1/2 cup chopped whole pickles or 'quick pickles' - 1/2 medium cucumber chopped and mixed with a couple splashes apple cider vinegar, small pinch salt and large pinch sugar - allow to sit 15 min

Dressing:
1/3 cup mayo
3 tablespoons prepared yellow mustard, or to taste
3 tablespoons chopped pickled jalapeño (from a jar or can)
pinch salt

How To:
If you don't have jarred pickles on hand, now is the time to make your quick cucumber pickle (above) and set aside.

Add a splash of olive oil to a nonstick skillet and put over medium heat. Add the shallots and season with a pinch of salt, sauté for a few minutes until they soften. Add the beef to the skillet along with another pinch salt and pepper, break up with a wooden spoon and cook until brown stirring frequently - about 12 minutes.

Next prepare your dressing by mixing together the mayo, mustard, jalapeño and salt. Set aside.

To a large bowl, add the shredded lettuce, cheese, tomato and pickles. Season lightly with salt and pepper and toss. Add the meat and shallots and toss again, then a couple tablespoons of the dressing and repeat. Taste and make any adjustments necessary per dressing, salt or pepper. More cheese never hurts.

Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint

I bought a Spiralizer a few months back convinced I was going to get my shit together. You know - eater better, workout, read poetry. But we all know how the story ends. For now I'm content I finally pulled it out of the drawer, dusted it off and put it to use.

It's really kind of genius. Easy to use and as fast as an electric gadget. I made zucchini 'zoodles' this morning before work, stuck them in the fridge and pulled them back out again to use in a dinner I pulled together in less than 20 minutes.

Recipe-wise this is like a cross between a veggie soup and pasta. A little brothy-er than pasta because there's no starch to thicken the sauce plus the salt needed to season the zoodles makes them release more liquid. But it's delicious. Satisfyingly toothsome with a delicious broth you'll want to slurp. And while the mint sounds weird - don't skip it if you have it on hand. It really makes it.

Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint

Ingredients:
1 tablespoon olive oil, or enough to just coat a medium dutch oven, plus more for finishing
1/2 cup chopped onion
small pinch kosher salt
3/4 pound spicy Italian sausage (ground and loose)
1/4 teaspoon garlic powder
pinch fresh grated nutmeg
1/4 teaspoon dried thyme, rubbed between your fingers
1 (14.5 oz) can diced tomatoes
Scant 1/2 can (of tomato can) dry white wine
3 oz goat cheese, or more for a 'creamier' broth
3 large, or 4 medium zuchinni, 'spiralized' on the smallest setting
1/2 teaspoon kosher salt
1/3 cup toasted walnuts
Handful of fresh mint, finely chopped

How To:
Add the tablespoon olive oil (or as much as needed to coat bottom of pan) to a medium dutch oven and bring over medium heat. Add the chopped onion and a small pinch kosher salt and sauté, stirring frequently until soft - about 4 minutes.

Add the sausage, breaking up with a wooden spoon, and cook another 10 minutes stirring often until cooked through. Season with garlic powder, nutmeg, and thyme and stir to incorporate. Stir in the tomatoes (and juice) and white wine. Bring to a boil and boil for 60 second. Reduce heat to low/medium and stir in the goat cheese. At this point add the zoodles and 1/2 teaspoon salt. Cover for 4-5 minutes to help steam, then slowly stir them into the sauce until all is incorporated.

To serve, portion into bowls (you'll need to spoon additional sauce from the pan as it will be runny) and top with toasted walnuts and chopped mint. Drizzle with a tiny bit of olive oil to finish and eat right away.

Corn, Sausage & Leek Chowder. A warm hug in a bowl.

If I was one of those organized people who hosted holiday open houses with Vince Guaraldi playing in every room and Mistletoe hanging above the doorway, I'd serve this soup. Comforting yet not too rich with its brothy stock laden with all kinds of textures, it has everything going for it. And that's before you add toppings!

You can use sweet sausage instead of spicy but I love a little heat against the sweet corn. And if you want it 'meatier' feel free to up the sausage to one pound. I find the ratio below makes this a perfect guys and gals soup though. The dudes feel like they're eating a hearty meal and us gals can still hold our head up and say we had soup for dinner. But if you're in the camp of 'mo sausage, mo betta' cheers to that.

Maybe one year I'll be organized enough to actually host that holiday party of my dreams. Until then I'm just happy knowing I already have the perfect recipe.

Corn, Sausage and Leek Soup
* This soup is great to make ahead and tastes amazing reheated.
* I can't stress rinsing your leeks thoroughly enough. This is best to do once you've halved them lengthwise so you can get the water in between the leaves where fine grit hides.
* Serves 6.

Ingredients:
3/4 pound spicy Italian sausage, loose
2 tablespoons salted butter
1 tablespoon olive oil
1 med sweet onion, chopped
3 leeks, white and light green (not tough) parts only, well rinsed, halved lengthwise then chopped into thin strips crosswise
3/4 teaspoon ground coriander
1/4 teaspoon salt, plus extra to taste
pinch pepper
10 oz frozen corn
32 oz low sodium chicken stock
1/2 cup half and half

Shredded cheddar cheese, for serving
Chopped Fresh cilantro, for serving
Tortilla chips, crushed up, for serving

Directions:
In a large dutch oven, break up the sausage with a wooden spoon and cook over medium heat until cooked through and some bits have become nice and brown and crispy, about 8 minutes. Remove sausage with a wooden spoon and set aside.

To the dutch oven, add 2 tablespoons salted butter and a tablespoon of olive oil. Allow the butter to melt then add the onion. Cook stirring often for 3 minutes then add the leaks. Season with coriander, salt and pepper and continue cooking and stirring over medium heat until the onion is translucent and the leeks are super soft, about 10-12 minutes.

Stir in the corn, chicken stock, and cooked sausage and raise heat slightly so the soup comes to a simmer. Simmer for a few minutes, then reduce heat to low and stir in the half and half. Taste for seasoning. If it's not the most delicious thing you've ever eaten, it needs more salt so make gradual adjustments until it is.

Serve with chopped fresh cilantro, crushed tortilla chips and shredded cheddar and or/any other toppings you see fit.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

                                      

This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.

The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything.

Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

Ingredients/How to:

To a slow cooker, stir together and cook for 4 hours on low:
1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
1 teaspoon coriander
1 teaspoon paprika or curry (I prefer curry but both are great)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes

Big handful cilantro (no need to chop) plus extra chopped for garnish

After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:

1 (14 oz) can coconut milk
1 (14 oz) can garbanzo beans, rinsed and drained

After 30 minutes, turn the cooker off and stir in:

1 tablespoon honey

Serve over rice and with additional cilantro for garnish.

Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli

Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.

This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.

Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.

What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.

Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2

Ingredients:
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below

Directions:

Mix mayo and chopped pickles together and set aside.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. 

Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.

Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. 

To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.

Ina Garten's Creamy Shallot Vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon minced shallot

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto

This picture sucks. Blogging and baby raising don't mix. The egg had set by the time I snapped the picture (from the heat of the sautéed arugula underneath) so the whole 'sunny side up' thing was debatable. Also you can't even see the acorn squash hiding under there but no matter.

You'll just have to trust me that this was insanely good. Like some of the best recipes it's more of a suggestion than gospel. You could skip the arugula, swap it for spinach or add goat cheese as I would if my baby wasn't so anti dairy.

But here's what I love about a dietary restriction (and there ain't much…honestly if you knew how much I love cheese you'd be wondering if this was really me talking.) It forces you to try things you ordinarily wouldn't and in the best case scenario you discover something you'll make again and again.

For example would I normally think to roast an acorn squash and top it with this random combo that reads like an edible version of the island of misfit toys? No. But I'm glad I did because it's now one of my favorite meals ever. It's got it all (cue Steffan from SNL!) The acorn squash is sweet and satisfyingly toothsome with its crispy skinned shell to hold everything together. The tomato sauce is rich and earthy and a beautiful thing when topped with peppery sautéed arugula. Then there's the fried egg which needs no further explanation. Top it all off with crispy prosciutto for a little crunch and some flat leaf parsley and I dare you to think of a more satisfying meal that also happens to fit snuggly in the Paleo/gluten free/SCD diet category.

Last thing - while assembling this meal takes 10 minutes total (the eggs and arugula and prosciutto fry up in the same pan) you do need to bake the squash ahead of time as it takes over an hour. Good news is you can do this ahead of time - even a day ahead if you wanted to - refrigerate and just reheat in a low oven while you prep the rest for 20 minutes or so or even microwave it. Easy peasy.

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto
Serves 2

Ingredients:
1 acorn squash, split in half with seeds scraped clean
olive oil
salt and pepper
red pepper flakes
1/2 cup tomato sauce (or more if you like a lot of sauce as I do)
2-4 eggs depending on appetite
2 cups baby arugula, packed
4 slices prosciutto
4 sprigs flat leaf parsley for garnish

Directions:
Lay acorn halves cut side up onto a parchment or foil lined baking sheet. Lightly rub the flesh with a teaspoon each of olive oil (or more) to coat then season with salt and pepper.

Roast in a 375 oven for one hour and thirty minutes (may be a little more or less depending on size of squash) until the tops are golden and the skin has shriveled and begun to crisp. The flesh should pierce easily with a sharp knife.

Set aside while you get on with the rest.

Heat a large cast iron skillet over medium heat for two minutes. Add a slug of olive oil and let heat through another 60 seconds then crack the eggs in (2 at a time if making 2 servings/4 eggs or otherwise 2 will fit comfortably along with the rest of the ingredients.) Season with salt and pepper and fry for 3-4 minutes until the whites have begun to cook but the yolks are still runny. Pour the arugula in the spare room around the eggs, season lightly with salt and pepper and cook for 60 seconds stirring with a spatula to help them wilt. At this point if the tops of the whites are still liquidy put a cover over for 60 seconds to help them firm up being careful not to overcook the yolks (this dish is all about their runniness.)

Meanwhile heat up the tomato sauce in a small microwave safe bowl for 60 or until warm. Divide it between the acorn halves then top with the sautéed arugula. Top with the fried eggs and a pinch of red pepper flakes if desired.

Last step is to add the prosciutto slices to the same skillet and crank the heat up a little. They will pan fry to your desired texture in no time. I like it crispy which takes about 2 minutes. Remove and divide over the eggs.

Garnish with flat leaf parsley and dig in (feel free to add more tomato sauce over the top if desired also.)

Life Altering Chicken Pot Pies

         

  

When you live in one city (Austin) and work in another city across the country (NYC) with clients in even different cities (and countries!) you travel a lot. And when you travel a lot, weekends are spent catching up on your daily life (laundry, grocery shopping, battling the rose bush that has not only taken over your backyard but begun to climb its way to the moon) versus more relaxing things like say...having friends over.

So the holidays for us is when we set aside a few nights to pay back friends who we owe a dinner (or two) with a home cooked meal. Only then do I have the time to go 'all out' like my inner Martha Stewart dreams of doing the rest of the year. 

Of all the dinners I made this past holiday season, these pot pies stood out above the crowd demanding their rightful place in the blogosphere. They are at once comforting and familiar, like a favorite childhood story, and yet somehow a total surprise. The filling is luxurious and creamy but not a burden on the palate - light enough to allow the flavor of the mushrooms, peas, celery, carrot and onion to shine through. But if I could praise the filling all day, I could praise the cream cheese crust for eternity.

It truly is life altering. I'm dead serious I haven't been the same since. I even found myself eating the leftover pot pie cold straight from the fridge the next day like some hungover zombie, quietly giggling to myself that it tasted even better cold.

Of course as with all celestial things in life, there's a catch. While easy to make they are a little time consuming which is why for me they're a holiday time treat. The upside is you can make them ahead of time and have them chilling wrapped in the fridge ready to pop in the oven. Of course you could save  time by using a store bought pie crust but just know you'd be cheating yourself. I mean honestly straight up denying yourself an out of body experience only without the whole alien probe thing which is nice.

Life Altering Chicken Pot Pies

                                *Adapted from The Pastry Queen by Rebecca Rather and seen on Hottie-biscotti.com/blog/

                                  * Filling and crust can be made a day ahead, refrigerated and assembled just before OR even completely assembled and wrapped well in plastic wrap in the fridge for up to 8 hours before baking off. 

                                      * If you're unsure of the flavor of celery seeds or are serving this to little ones, I'd leave them out. The pies will still blow your mind, I promise.

Ingredients:

(Filling)

3 tablespoons unsalted butter

1 medium sweet onion, chopped

1 large potato, peeled and diced

3 garlic cloves, minced

3 carrots, sliced

3 celery stalks, sliced

1 (8 oz) package sliced mushrooms

1/4 cup white wine

1 cup frozen peas

white meat from 1 rotisserie chicken (skin removed), meat torn into bite sized pieces

2 tablespoons chopped flat leaf parsley

1/4 teaspoon coriander

1/8 teaspoon celery seeds (optional)

(Cream Sauce)

1/2 cup butter

1 cup flour

2 1/2 cups chicken broth

1/2 cup half & half

salt and pepper

1 tablespoon fresh thyme leaves

pinch fresh ground nutmeg

pinch (or 2) cayenne

(Crust)

1 cup butter, chilled

3 cups flour

8 oz cream cheese, chilled

1 teaspoon kosher salt

1 large egg, beaten (for brushing the tops of the pies)

How To:

(Filling)

1. Melt the butter in a large sauté pan over medium heat. Add onion and potato and sauté for 5 minutes, then add garlic. Continue to cook for 5 minutes.

2. Add carrots, celery and mushrooms and sauté for 10 minutes. Raise the heat to high and add in the wine, scraping up any brown bits from the bottom of the pan. Let bubble away stirring often until most of the wine has evaporated. Lower the heat and stir in the salt, pepper and parsley, coriander and celery seeds if using.

3. Stir in the chicken and peas, remove from the heat and set aside.

(Cream Sauce)

1. Melt the butter in a saucepan over medium heat. Add the flour gradually and whisk until smooth.

2. Whisk in the chicken stock and cook over medium heat for 2-3 minutes, whisking constantly. Raise the heat slightly - just to below boiling and stir until the mixture thickens.

3. Remove from the heat and stir in the half and half, a half teaspoon of kosher salt and a pinch of black pepper as well as the thyme, nutmeg and cayenne.

4. Pour the cream mixture into the chicken and vegetable mixture and mix to combine.

(Crust)

1. Cut the butter into 16 pieces and pulse in a food processor with the flour until crumbly.

2. Cut the cream cheese into a few pieces and add to the processor along with salt and pepper. Continue pulsing until the dough comes together and forms a ball.

3. Use immediately or chill for 30 minutes to an hour wrapped in plastic wrap. If you chill it longer, let it warm up a bit before rolling.

Assembly:

1. Fill six 1 and 1/2 cup oven safe bowls or ramekins equally, about 3/4 full, with the creamy chicken mixture. You could also use a deep dish pie plate or casserole.

2. Split the dough in 6 equal pieces (or as many pies as you plan to bake) and roll out to 1/4 inch thickness.

3. Cut dough into rounds that are about 1 1/2 inches larger in diameter than your bowls to ensure a lovely overhand.

4. Brush a little of the beaten egg onto the edges of the bowls and place dough rounds over the filling, pressing slightly to adhere to the bowl. Repeat with remaining bowls.

5. Brush the tops of the pies with the egg wash (if desired, use any scraps to make decorative leaves or whatever you prefer to adorn.)

6. Place the pies on large cookie sheets lines with aluminum foil (to prevent leakage or fallen crusts) and bake the pies at 375 for 20-25 minutes until golden brown.

7. Let rest for 5-10 minutes before serving.

Comfort Ravioli Soup

Kris' band played in Corpus this weekend. It was super fun except for the fact that he was fighting allergies the whole time. He managed to shine it on though until this morning when it seemed to go into something else.

As I write this, I can tell I'm getting whatever he has. No wonder I was craving soup.

This soup is both comforting and out of the ordinary at the same time. The lime juice adds an unexpected brightness and the variety of vegetables keep things interesting. Of course you can use whatever you have on hand as far as the greens go, but this particular combination is my favorite.

Comfort Ravioli Soup
* Can be made vegetarian - just switch stock to vegetable stock.

Ingredients:
2-3 tablespoons canola or vegetable oil
1/2 cup chopped shallots or onion
4 cloves of garlic, chopped fine
plenty of kosher salt, for seasoning
2 carrots, sliced fairly thin
1 bay leaf
3 plum tomatoes
2 bunches Swiss Chard, rinsed well, pulled from the thick stems (discard them) and torn into pieces (not too small - about the size of a lady's palm as they will shrink when they cook)

5 1/2 cups low sodium chicken stock

juice of 1 healthy lime

lots of fresh grated nutmeg

good pinch red pepper flakes

1/2 cup drained cannellini beans
1 cup frozen lima beans
rind of parmesan (or sub 1/2 cup shredded parm)
1 package (9 oz) three cheese whole wheat pasta, such as Buitoni

Directions:
Heat the oil in a medium, heavy weight lidded dutch oven over medium heat. Add the shallots, season with a pinch of salt and cook until softened, about 4 minutes. Add in the garlic and cook, stirring often to keep it from burning - about 2 minutes. Add in the carrots (season with a pinch more salt) and bay leaf sauté for 4 minutes. Meanwhile, cut the tops off the tomatoes on the stem side. Hold each tomato over the sink, cut side down, and squeeze the seeds out. Then dice the tomatoes and add them to the carrots.

Cook the tomatoes just long enough to knock the newness off of them, about 3 minutes. Add in the Swiss Chard then pour in the chicken stock and lime juice giving a good stir. Place the lid on and turn the heat to high. Once it's boiling, remove the lid and stir in the nutmeg and red pepper flakes and another pinch of salt.

Let boil for another 2 minutes, then turn the heat to low and add in the cannellini and lima beans and the parmesan rind. Cover and let simmer on low for at least 30 minutes but preferably an hour. Stir every so often to make sure nothing's sticking to the bottom.

Remove the lid and stir in the pasta. Cover again and let simmer for 10 minutes until the pasta has cooked (and puffed.) Taste for seasoning, adding any salt and/or pepper or pepper flakes as needed.

Serve in big bowls with crusty bread alongside. Just make sure you don't eat the bay leaf. Discard if you can find it.

Gingery Noodles with Pork, Mushrooms, and Hoisin

Since leaving NYC and coming back to Austin, the one thing I have a hard time finding is good noodles. I know they're out there, I just haven't found them yet. Luckily noodles are a snap to make yourself. The amount of hoisin here can be adjusted according to your own taste and depending on the brand you use. For example, the 'real deal' thick and blackish hoisin is much sweeter and more intense than the organic American brands (like Central Market's) so if I was using that I would scale it back a bit in the quickie marinade. You can always finish the noodles with more hoisin (and/or sriracha) if you think it needs it.

Happy Mother's Day, y'all! I'm headed to Fredericksburg with my sisters and mama...

Gingery Noodles with Pork, Mushrooms, and Hoisin

Ingredients:

3 tablespoons minced or grated fresh ginger

3/4 pound thin (scallopini) boneless skinless pork chops, snipped with kitchen shears into thin strips 

garlic powder

onion powder

2 shallots, peeled and sliced thin

1/4 cup hoisin sauce, plus extra for garnish

1/4 cup soy sauce

1 teaspoon sesame oil

pinch red pepper flakes

2 peeled carrots, cut into matchsticks or sliced into ribbons with a veg peeler

red bell pepper, diced or cut into thin strips (optional)

1/2 cup chopped green onion, plus extra for garnish

4 oz shredded cabbage mix

8 oz sliced shitake mushrooms, or button

2 tablespoons toasted sesame seeds

canola or vegetable oil, for frying
1 package udon noodles, or in a pinch linguine or other long pasta noodle

sriracha, optional

handful chopped cilantro for garnish (optional)

Directions:

In a large ziploc, throw together the ginger, sliced pork (trim the fat off first if it bothers you), garlic and onion powder, shallots, hoisin, soy, sesame oil, and red pepper flakes. "Smush" around until all is well blended together and making friends. Seal and leave on your counter while you prep the rest of your ingredients.

Fill a large pot with water and bring over high heat so you can boil your noodles.

Meanwhile, gather and/or finish prepping your carrots, bell pepper, green onions, shredded cabbage, and mushrooms. Pull out your wok or large nonstick frying pan and canola oil.

Before starting the wok, add your noodles to the boiling water and cook until al dente or if using udon, according to the package instructions. Drain and set aside.

As soon as you start your noodles, heat your frying pan or wok over medium heat and add just enough oil to lightly coat the bottom. Once hot, add the pork and all of its marinade. Cook, stirring often, for about 4 minutes, or until the outside of the pork is no longer pink. It doesn't (and shouldn't) have to be completely cooked through as you don't want it to dry out and you still have to sauté your veg. You just want every bit of the pork's surface to be kissed by the heat and no longer raw on the outside.

Add in your vegetables (1/2 cup green onions through the mushrooms) and continue cooking and stirring for another 3-4 minutes, just until everything comes together and the mushrooms are nice and wilted from the heat. 

Turn the heat to low and stir in your cooked, drained noodles, toasted sesame seeds and garnish of extra green onions and/or cilantro. Taste to see if you want to add in any more hoisin for sweetness/richness or some sriracha for heat and/or to 'sauce up' the pasta a bit.

Serve with additional green onions/cilantro on top if desired.

Sausage Stuffed Baked Potatoes with Arugula. Not as weird as it sounds.

When Giada made this a couple of years ago on her show I thought - "Nope."

Granted it's hard to make sausage look pretty, particularly when thrown in a baked potato drowning in marinara. But more than that I just thought the whole idea was messy and weird. Arugula? Tomato Sauce? Sausage? Potato? It reminds me of something a pregnant person would crave after accidentally eating a pot brownie.

But as they say, time changes everything. I ordered her latest book (official cookbook hoarder - HELP!), saw this recipe again and went huh, that looks pretty good actually. Just for the record I'm not pregnant nor do I have a stash of pot brownies lying around. Sadly.

Just to blow your mind a little more, I subbed cottage cheese for the mascarpone because I didn't have any on hand. It sure as hell didn't make it prettier but it passed the husband test and my thighs were grateful for the little switcharoo. I also added a slice of fresh mozzarella to the split potatoes before covering them in sauce (sorry thighs.) The cheese melted like butter giving the sauce a nice little place to get cozy in.

Speaking of the sauce it's pretty dang great on its own and would be delish in a more traditional environment. Like say, pasta.

Cheers to facing our fears. And eating them.

Baked Potatoes with Sausage and Arugula
Lightly adapted from Giada De Laurentiis.
Serves 4.

Ingredients:
3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or basil
freshly grated nutmeg (my addition, out of habit)
1/2 cup mascarpone cheese (4 ounces), at room temperature OR low fat cottage cheese or ricotta
1/2 cup grated Parmesan, or to taste
4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note, below)
4 thin slices of fresh mozzarella cheese, optional
2 tablespoons chopped fresh flat-leaf parsley or basil

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula (or basil). Stir in a good pinch fresh grated nutmeg. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese (or cottage cheese or ricotta) and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Lay over the slices of mozzarella if using, then spoon the sausage sauce into each potato. Garnish with parsley or basil.

Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

Zesty Chopped Chicken Salad with Vibrant Verde Dressing

Oh hi. How are you? Long time no talk.

It's my fault. Between work and a bad run of luck with my animals I haven't been in the mood to write lately. But I'm putting the 'woe is me' behind and getting back in the saddle, starting with...a salad.

I know I know. It's hard to get jazzed about salad. But when my husband (who has the palate of a 12 year old) got jazzed about this salad I knew I had to share it.

As for me, I'm perfectly happy with some arugula dressed with lemon juice, olive oil, salt, pepper and parmesan. But my husband is not. He calls this 'half ass salad.' So if I want to serve salad as dinner I have to go all out. Lots of textures, lots of surprises, LOTS of flavor.

I will now utter the phrase I most detest from fellow foodies. Deep breath... Making your own croutons really makes a difference here. Like a major, ginormous, cute and perky Lindsay Lohan in Mean Girls versus scary plastic Lindsay Lohan today difference. See how much I feel like I have to justify sounding like a douche? Okay I feel better.

Anyway, they really do make a difference. And if lazy a#$ like me can do it, you can do it. You get crunch from the freshly toasted ciabatta chunks, toasted pecans and juicy tart apple, creamy savoriness from black beans and cheddar cheese, and a kick of flavor from jalapeño slices and chopped green onion. Chicken breast seasoned with coriander makes it a meal (for the guys) while a bright yet creamy green onion dressing (honestly you would think it had cream in it - it's awesome) keeps every bite as refreshing as the one before.

I used bagged shredded ice burg mixed with a couple handfuls of arugula but I think any kind of lettuce would do.

Alright then. Just wanted to say I'm back and am dying to know everything you're up to. And remember the proportions below are up to you. If you like something a lot, just add more of it.

PS - this dressing would be good on an old shoe. I have half a mind to bottle and sell it.

Zesty Chopped Chicken Salad with Vibrant Verde Dressing
Serves 2 hungry people as a main or 4-6 as a side. And as a side, I'd probably omit the chicken!
* Feel free to sub roasting your own chicken breast for the white meat from a rotisserie chicken - about 3/4 cup.

Vibrant Verde Green Onion Dressing:
1/2 cup chopped green onions
1/4 cup fresh lime juice
1 teaspoon honey, or more to taste
1/2 jalapeño (deseeded, deveined) chopped
1/2 cup canola oil or olive oil
3/4 teaspoon kosher salt (or half teaspoon jalapeño salt and 1/4 teaspoon kosher salt, if you don't have a jalapeño)
Good pinch freshly ground black pepper
1/4 teaspoon cumin

In a blender or food processor, blend the green onions through the cumin until gorgeous, smooth and bright greenl. Store in the refrigerator for at least 2 hours before tasting, then make any adjustments as far as salt or pepper. If you feel it needs to be sweeter, stir in a pinch of sugar (honey won't break down once the dressing is cold - sugar's your gal.)

Salad Ingredients:
1 (8 oz) bag of shredded iceberg lettuce
large handful of arugula
3 tablespoons black beans, rinsed and patted dry
2-3 tablespoons pecan pieces, toasted
1/3 cup shredded cheddar (I use 2%) or more to taste
1/4 cup pickled jalepeno slices, mild or hot, to taste
1/4 cup chopped green onions
1/2 cup cubed apple
3/4 cup homemade croutons (1 ciabatta roll, cut into 1/2 inch cubes seasoned with coriander, salt pepper, and a drizzle of olive oil, baked at 325 for 18 minutes or just until golden brown. Let cool to room temp before serving. Extras can be stored in a plastic bag for 5 days.)
1 boneless skinless chicken breast, patted dry, seasoned with salt, pepper and coriander and a dash of olive oil, baked at 375 for 15-18 minutes (depending on size) torn into chunks
pinch black pepper and tiny pinch of salt
Vibrant Verde Dressing (above), to taste

In a large bowl, toss all ingredients (iceberg through the chicken and salt and pepper.) Add the dressing, a tablespoon at a time until to the consistency/flavor you like. Adjust any salt/pepper and serve.

Savory Bacon, Tomato and Cheddar Bake

Some call it a strata. Some call it a bread pudding. Some even call it a casserole.

Food and Wine calls it a Savory Bacon, Tomato and Cheddar Bake.

I don't care what you call it as long as I can eat it. This is a labor of love and makes enough for an army but the upside is, you can freeze the leftovers as individual portions and heat them up later when you have an emergency comfort food craving. I've even done this with the eggs intact, but if you're picky you can discard the eggs from the top before freezing and just put a pan fried one over the top after it bakes. Disco.

Bacon, Tomato and Cheddar Breakfast Bake

Ingredients:
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
Big handful minced flat leaf parsley, plus extra for garnish
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Directions:
Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives, parsley and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Garnish with additional parsley and serve right away with hot sauce.

MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.

Giada's Winter Minestrone...

Is a misnomer. This soup can and should be eaten year round. It's divine. I don't get to make it as often as I'd like to but only because it takes me a half hour of digging to find the bag of parmesan rinds in my freezer. Usually it ends up having fallen behind a pint of old Blue Bell my husband forgot about. Or a tiny bottle of Tito's, the size of which always makes me wonder, why bother?

Giada's Winter Minestrone
* Giada purees her soup but I like mine chunky. So I don't.

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
1 (3 oz) package cubed pancetta
2 garlic cloves, minced
1 large bunch ('bout a pound) Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, cubed
1 (14 1/2-ounce) can diced tomatoes ( use fire roasted with chiles)
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
lots of fresh grated nutmeg
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; season with salt and pepper and saute for another 10 minutes. Add the tomatoes and rosemary sprig. Go ahead and let 'er simmer another couple minutes.

Finally add the beans, broth, Parmesan cheese rind and nutmeg to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole parsley. Simmer until the beans are heated through - about another 10 minutes. Season with salt and pepper, to taste. Discard Parmesan rind (unless you're me - then hope you get it in your bowl) and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve with toasted french bread drizzled with olive oil.

Roasted Veg Sammy

This is one of my favorite things to eat on earth. I basically grill up whatever vegetables I have in my fridge and throw 'em together in a big ole French bread bear hug. On a good day I have zuchinni, red bell pepper, eggplant and/or Portabella in my fridge. I slice them up, season with olive oil, salt and pepper and grill until tender and slightly charred. I then pile 'em all together onto toasted french bread slathered with goat cheese and add a final hit of salt, pepper and olive oil. Top it off with flat leaf parsley and/or basil and close the lid. Boomtown!

Hummus Pizza with Kalamata, Feta and Basil

I made this a few weeks ago when Kris was out of town. That's about the only time I can get away with making a pizza covered in hummus. But that doesn't stop me from fantasizing about it. Night after night.

After night.

Hummus Pizza with Kalamata, Feta and Basil

Ingredients:
1 fresh pizza dough crust, rolled thin to about a 12x14 inch diameter
Small handful cornmeal or grits, optional
10 oz store bought hummus (I prefer Sonny & Joe's, found at Whole Foods) mixed with zest of 1 lemon
3 zuchinni cut into 1/4 inch dice (don't leave this out! The sweetness against the salty feta and kalamata MAKES it!)
1/2 teaspoon dried oregano
1/4 cup feta cheese
3 tablespoons roughly chopped kalamata olives (seeds removed)
Couple handfuls fresh basil

Directions:
Heat the oven to 350 then grease a large rimmed cookie sheet with nonstick spray. Add the diced zuchinni, drizzle with just enough oil to coat, season with salt and pepper and and roast at 375 for 35 min. Set aside while you prepare the rest.

Kick up the heat to 450 or 500, depending on what your instructions are for your particular pizza dough. Transfer the dough to a greased cookie sheet (I like to sprinkle some grits or cornmeal on the sheet before adding the dough onto it for texture and easier removal) and bake until the crust is just golden and beginning to brown at the edges. Remove from the oven and spread with the hummus/lemon zest mixture. Sprinkle the roasted zuchinni evenly over the top, then the oregano, feta and kalamata. Finish with fresh basil, cut and serve (add salt/pepper if desired.) Slice and serve.

Cheeseburger Pie and Going Back to your Roots.

Like that classy paper plate, huh? i thought so. Well I don't have a lot of time lately between work and my new (old) hobby horseback riding. I grew up riding horses. It was the reason I got up in the morning until I discovered boys... and fashion. Long story short, I got a horse in college from country star Clay Walker. It's not as fancy as it sounds. She wasn't pricey and was what they call a 'short sale' because Clay's (ex) wife despised the woman she bought her from and wanted to get rid of her quickly out of spite. Anyhow the horse - Barbie - had to stay behind in TX when I got my first advertising job in San Francisco.

We wouldn't reunite for almost 4 years when Kris and I moved to Minnesota for another advertising job where I could finally afford to board her. There was only one problem. In those 4 years Barbie had gone completely lame (if your daughter or son ever wants a horse - God help you.) I tried corrective shoes, chiropractics, what have you which got us by for a year or so before it was clear she would never really be ridable again. So finally I did what any self respecting animal lover would do and shot her.

Just kidding. I bred her so she could at least do something she'd always wanted to do (seriously - she's the only mare I've ever known to actually cry every time she sees a colt.) So Barbie had a little girl - Dolly (named after Dolly Parton as she too is a palomino. All my creativity goes out the window when it comes to naming horses.)

So no sooner is Dolly born than we get another job in NYC. Us ad folk aren't known for our loyalty... Anyhow the girls had to stay behind until I could ferret out an affordable place to board them in New Jersey. Dolly grew up there, finally started training, and then Kris and I decided to risk our entire future and move back home to Texas.

Once again the girls went for a long car ride. So now that we were back where we started I had a lame mama horse (pasture ornament) and her half broke yet well travelled daughter. It took another year - just this past vacation break - for me to have the time to really work with my wonderful trainer and Dolly to figure out what the hell I was doing (still working on it, with the black and blue thighs to prove it.)

And it sounds so completely stupid, but now that I'm back in the saddle again - finally - I've never been happier. If you're not doing what you loved doing when you were 8 years old then you should stop reading right this second and go take it up again. And (clunky segue) here - the same logic applies when it comes to recipes. As fancy or exotic as my tastes may get in my old age, it's always the old school, basic recipes that really curl my toes.

Take Cheeseburger Pie which is just as it sounds. A layer of ground beef topped with tomatoes topped with a cheddar and bisquick mixture that some how forms a crust that brings it all together. The shallots, green onions, and spices are all optional. Just don't forget the salt and pepper or it'll be the great disappointment pie.

Cheeseburger Pie
Feeds 6-8, depending on side dishes.

Ingredients:
teaspoon oil
½ cup chopped shallots
1 garlic clove, minced
pinch kosher salt
1 pound ground beef
freshly ground black pepper
1/4 cup chopped green onion
1 teaspoon dried mustard powder
1/4 teaspoon salt
pinch red pepper flakes
¼ teaspoon chili powder
pinch freshly ground black pepper
1 can diced tomatoes, drained
½ teaspoon worchestershire sauce
2 tablespoons ketchup
1/4 teaspoon kosher salt
1 1/2 cups shredded sharp Cheddar cheese, or as much as you like
2 eggs, beaten
1 cup milk (low fat is fine just don't use skim)
3/4 cup biscuit baking mix (Bisquick, y'all)

Directions:
Preheat oven to 400. Spray a large deep dish pie plate with nonstick spray and set aside.

Add the oil to a nonstick skillet and put over medium heat. Let heat through for 1 minute then add the shallots and garlic, seasoning with a pinch of salt and some fresh cracked pepper. Cook over medium heat for 3-4 minutes until beginning to turn translucent then add the beef, breaking up with your wooden spoon. Continue cooking until the meat has browned. Drain the beef mixture in a colander, return the beef/shallot/garlic mixture to the pan and stir in the green onions, dried mustard, 1/4 teaspoon kosher salt, red pepper flakes, and chili powder (and more pepper if desired.)

Once combined, transfer the beef mixture to the sprayed pie plate, pressing down to spread evenly. Press into an ungreased 9-in. pie plate. Meanwhile combine the drained tomatoes with the worchestershire, ketcup and salt (I do it right in the tomato can.) Pour the mixture over the beef, distributing evenly.

Spread the shredded cheese evenly over the tomatoes. Then in a bowl, combine the eggs, milk, biscuit mix and a pinch of salt just until combined. Pour over cheese. Bake at 400 degrees F in the center of the oven for 35 minutes or until the top is golden brown a toothpick inserted near the center comes out clean.

Let rest/set up for 10 minutes, uncovered, before serving. Serve with a salad for a whole meal.

Honey Pecan 'Fried' Chicken with Hot Sauce Butter

This is slap-yourself-in-the-face good. Hot, crunchy, spicy, sweet. Serve with extra hot sauce butter and honey on the side to dip the chicken in as well as any sides that are dip-able I.E. biscuits, sweet potato fries, phalanges, what have you. Or if you'd like to eat it as portrayed in my spectacular photo (kidding!) make the herbed goat cheese grits at the bottom of this post. And remember it's 'oven-fried' so pat on the back, buddy. Way to go.

Pecan Crusted Chicken with Hot Sauce Butter and Honey
Chicken and Marinade:
3 boneless, skinless chicken breasts
1 1/2 cups buttermilk
3/4 teaspoon sea salt
1 teaspoon smoked paprika
1/2 teaspoon coriander
3 fat sprigs fresh thyme
4 garlic cloves, smashed
2 dried bay leaves
fresh cracked pepper

Chicken Coating:
1/2 cup plus 1 tablespoon chopped pecans
1/2 cup plus 1 tablespoon Panko breadcrumbs
2 tablespoons sesame seeds
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Hot Sauce Butter:
4 tablespoons melted butter (I use salted) combined with 1 tablespoon Frank's Hot Sauce, or more to taste

Honey:
1/4 cup or so, for drizzling over hot baked chicken

ASSEMBLY:
Add the buttermilk to a large ziploc along with the sea salt, smoked paprika, coriander, thyme, garlic and pepper. Mix well then dunk the chicken breasts in, seal, and refrigerate for 8 hours or overnight. Remove from the fridge 45 minutes before cooking.

Preheat your oven to 375. Drain the chicken, pat dry and place in a rimmed glass or ceramic baking dish sprayed with nonstick spray. Lightly season with salt and pepper, then gently spoon the chicken coating (above) over the chicken trying to cover every exposed surface and applying in as even a layer as possible. Now you drizzle the hot sauce butter over the top using a spoon - use a zig zag motion and pour in a thin layer - you don't need to douse the chicken (though you could) - just give the coating enough moisture to achieve that 'bake-fried' texture.

Cover the dish with foil and cook on the center rack for 15 minutes. Uncover and cook another 15-18 minutes until the topping is golden brown and the chicken juices run clear when pierced with a knife (unless breasts are very thick - they should be cooked through by 25-28 minutes.) If at any point the topping begins to blacken, recover with foil. Let rest 5 minutes before serving, drizzling liberally with honey.

Herbed Goat Cheese Grits:
3 cups low sodium chicken stock
1 fat peeled garlic clove
3/4 cups quick grits
2 oz goat cheese
1/3 cup grated parmesan cheese
pinch fresh cracked black pepper
handful fresh minced basil
handful fresh minced flat leaf parsley
pinch fresh chopped rosemary

Add the chicken stock and garlic to a medium lidded pot and bring to a boil. Once boiling, add the grits and slowly stir in. Lower the heat to medium/low - just until the liquid is gently simmering and no longer boiling. Cook, stirring continuously until the grits have thickened to your liking - usually abotut 7-8 minutes for me. Kill the heat and stir in the goat cheese, parmesan, pepper and herbs. Serve right away, removing garlic clove if desired.

Grilled Fish Tacos with Ginger Basil Crema

These tacos were pretty good but to be honest I could eat this sour cream sauce on just about anything. Maybe even tofu. It's a shame I'm not a real country girl or I'd shoot the raccoons destroying my yard at night and try it on them. But for now, fish tacos will do.

Grilled Fish Tacos with Ginger Crema Sauce
Serves 5.

Ingredients:
1 lime, zest and juice
1/4 cup olive oil
1 teaspoon coriander
2 teaspoons ancho chili powder
handful chopped basil
1/2 teaspoon fresh rosemary leaves
1/2 tablespoon sea salt
2 smashed garlic cloves
1 jalapeño (deveined and seeded for less heat) roughly chopped
1 1/2 pounds mahi mahi
Extra limes for squeezing over after grilling

Plenty of tortillas, wrapped in foil and warmed in a low oven
Ginger Basil Crema, recipe follows
1 1/2 cups fresh Pico De Gallo (Chop a fresh tomato, jalapeno, small white onion, and giant handful fresh cilantro. Squeeze over the juice of 1 lime, 1/2 teaspoon kosher salt and a minced garlic clove if desired.)

Directions:
Add the marinade ingredients - the lime juice, zest and lime carcass through the jalapeno to a large ziploc and squish around to make sure everything's well blended. Add in the mahi mahi, seal and refrigerate for 4 hours. Remove from the fridge 30 minutes before grilling.

Set the heat to medium/high heat (around 400) and oil the grates. Remove the fish from the marinade shaking off any excess herbs or marinade bits and gently pat dry. Season with a little more salt and pepper and add to the grill - skin side down. Cook for about 10-12 minutes or until the fish flakes easily when probed with a fork. Let rest for 5 minutes, then slide a spatula between the skin and flesh to get the flesh away from it (no skin in my tacos, please.) Squeeze a lime wedge or 2 over the cooked fish, taste for salt/pepper adding more if necessary.

Serve in warm tortillas with pico de gallo and ginger basil crema, recipe follows.

Crema Sauce:
1/3 cup light sour cream
2 tablespoons light mayo
1/4 teaspoon grated fresh ginger, or more to taste
handful chopped, fresh basil
zest of half a lime
tiny pinch salt and pepper

It's beginning to look like...Halloween! (and Carrot Ginger Soup)

I know, I know. It's not even October yet. You're probably thinking I'm some Halloween freak who already has my house, yard, and bathrooms decorated. And you'd be right.

Now that that's out of the way...let's talk carrot ginger soup. Why do I think of soup when it comes to Halloween, you ask? Well here's where I pour you some sparkling apple cider (alcoholic at my house) and pull you up a chair. Several years ago, Kris and I got a bug up our bottoms to leave San Francisco and head for the midwest. The promise of having a 'normal life' or at least something more like what we had growing up in Texas - i.e. a house and a yard and a mortgage - made us glaze over with excitement, shunning the naysayers who said "Fargo?"

So off we went, buying a 1905 Victorian house near Lake Calhoun. Our first fall there was the first 'real' fall Kris and I had ever had. Leaves turned into orange confetti and fluttered through the air like a scene from Charlie Brown. Mittens were broken out by October 1st along with hats and snow boots and I thought I was living in the middle of an after school special.

About that time, a friend told me how it was a tradition in the Minnesota neighborhood where she grew up to give kids soup after trick or treating. At first it sounded weird to me (who wants soup when you have a bag of candy?) but when Halloween came around, I got it. It was damn freezing out and most kids actually had to flash their Halloween costumes at us like miniature perverts because it was already so cold out they were hidden under huge down coats! Of COURSE they'd want a bowl of hot soup once they were finished pounding the freezing pavement all night for a sugar high - probably along with a blanket and a nip of brandy...or hot chocolate.

Hearing this tradition made me want to raise 10 kids in the freezing midwest just so I could partake in it. But then second winter came hitting negative 5 degrees before Thanksgiving and I changed my mind (though I could brine a whole turkey in a bucket on the back mud porch - loved that!)

Anyhow, that's why I think of soup at Halloween. And what soup could be more perfect than one that's this color?

Carrot Ginger Soup
Makes 6 servings.

Ingredients:
1/2 stick (4 tablespoons) salted butter
1/2 inch knob of fresh ginger, peeled and chopped (use a 1 inch knob for more ginger flavor)
3 shallots, chopped medium dice
2 garlic cloves, chopped
1 1/2 pounds carrots, cleaned, ends removed and sliced into thin coins
1/4 teaspoon coriander
pinch kosher salt
pinch fresh cracked pepper
4 cups (32 oz box) low sodium chicken stock

Directions:
Add the butter to a large dutch oven and put over medium heat. Once melted, add the ginger, shallots, and garlic. Saute, stirring often, until the shallots are translucent, lowering the heat a little if at any point the garlic begins to brown or crisp. Add the carrots and coriander, salt, and pepper, and saute for 20 minutes - until the carrots have softened and the begun to brown along the bottom of the pan. Raise the heat to high and pour in the chicken stock. Bring to a boil, give a good stir to ensure nothing's stuck to the bottom of the pan, then lower the heat so that the soup is just simmering with the lid closed - not hot popping mad boiling. Let simmer for 30 minutes, then kill the heat and move the pot to a cool burner and let cool for another 30 minutes.

Use a ladle to add, in batches, to a blender or food processor. Once all blended, return to the pot over low heat, if eating right away to heat through, taste for salt and pepper and make any last minute adjustments before serving.

Smoked Tomato, Goat Cheese, and Sausage Pasta

The other day I was going through my cabinets when I came across a stove top smoker, still in the box. Oops. I'd bought it over two years ago never used it. I happened to have Roma tomatoes on hand and the next thing I knew I was drizzling them with red wine vinegar, salt, pepper and smoking them.

I let them go for a few hours until they were halfway to the 'sun dried' phase - wilted but not completely shrunken - then tossed them with olive oil, fennel seeds, garlic powder, bay leaves, and red pepper flakes.

At this point I knew I had something special on my hands. Part of me wanted to hoard them in a jar in the fridge but hunger got the best of me and soon I was mixing them into pasta. If I die right now I'll feel like I accomplished something. These tomatoes are that good - rich, smokey and sweet. A haunting combo. They would also make a fantastic appetizer stuffed with a little goat cheese and fresh thyme...but I digress.

If you don't happen to suffer from my gadget affliction and own a stove top smoker, no matter. That can be solved in a matter of seconds. Do it.... DO it....

I can't wait to experiment with what to smoke next!

Smoked Roma Tomatoes, for Pasta, Appetizers, or Anytime
Ingredients:
6 Roma tomatoes, cut in half, length-wise
Red wine vinegar, for drizzling
salt and pepper

Place your stovetop smoker on a gas burner. Add a pinch of cherry wood chips to the center then place the rack inside. Scatter the tomatoes over the rack, cut side up, then lightly drizzle them with red wine vinegar and season with salt and pepper. Shut the top leaving a half inch crack and set the heat to medium. As soon as you see smoke coming from the crack, shut the top all the way and smoke the tomatoes for four hours, checking on them every half an hour or so after the first hour to make sure you don't need to adjust the heat. (If it's blackening too quickly, lower the heat, if not much is happening after the first hour, raise it a little.)

After four hours, the tomatoes should be thoroughly shrunken and be about half the size they were, but not withered to the sun dried phase. Remove them from the smoker with tongs and toss with the following in a glass or plastic lidded container:

1/4 teaspoon thyme, rubbed between your fingers
Red pepper flakes, to taste
Couple dashes garlic powder
1/8 teaspoon fennel seeds
1 large bay leaf or two small
2 tablespoons olive oil

Set aside until ready to use or cover and refrigerate for up to 5 days. To make the pasta, continue to the following recipe:

Pasta with Smoky Tomato Sauce, Turkey Sausage, and Goat Cheese
Ingredients:
1/2 tablespoon butter
1/2 sweet onion, chopped
1.1 pounds turkey sausage, removed from casing and broken up with your fingers or wooden spoon in the pan
3/4 pound whole wheat pasta (rotini, penne, or whatever you like)
1 cup pasta water (use 1/2 cup to deglaze the sausage/onions in pan, plus as much as needed afterwards to help the goat cheese meld into the sauce)
3 oz goat cheese
3 tablespoons Parmesan, plus additional for garnish
2 teaspoons of fresh thyme leaves plus additional sprigs for garnish

Directions:
Add the butter to a medium/large dutch oven and put over medium heat. Add the onion, season with a good pinch salt and pepper and saute, stirring occasionally until translucent, about 4 minutes. Add the sausage and break up with your spoon as you cook it through - about 8-10 minutes. Meanwhile, bring a large pot of water to a boil. Once boiling, add in a handful of kosher salt, return to a boil then add your pasta and cook until JUST al dente, reserving 1 cup of the pasta water.

Add 1/2 cup of the pasta water to your onions and sausage to 'deglaze' the pan and help you scrape up the brown bits from the bottom of the pan, then use a spider to add the cooked pasta to the pan. Mix well then toss in the goat cheese, parmesan, and thyme leaves. Give a good stir to melt and break up the goat cheese, adding a splash or so of the reserved pasta liquid to help things get along, then add in your smoked tomatoes (and all the oil and seasonings.) Stir again (tomatoes will break up which is fine) and check the consistency to see if you want to add more pasta water to make it more moist and taste for seasoning. Add any salt and pepper if necessary and serve in heaping bowls garnished with sprigs of fresh thyme.