Category: Food

French Chicken Casserole a la Normande

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This dish takes a bit of time to make but, well worth it.  Made with very simple ingredients that you probably already have.  It has a creamy gravy that would be complement mashed potatoes. A dish I will make over and over again!

Get recipe here.

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Autumn inspiration — Cooking Without Limits

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September was a really warm month, more like a summer month not autumn. In the last 2 days we start feeling that fall has come around so I was thinking about fall recipes that make my rainy days happy. Baked brown sugar pumpkin with mushrooms Boletus mushrooms cream soup Beetroot and chickpeas burger Skewers Risotto […]

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A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous

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I can eat soup any time of year, no matter how hot it is; but Fall soups are some of my favorites! Here’s a recipe for a wonderful tasting soup. Tuscan-inspired butternut squash soup Makes: 4 servings Total time: 1 hour, Cook time: 45 minutes Prep time: 15 minutes Ingredients 2 cups (16 ounces) of […]

via A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous

Lamb Bolognese

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Now that Fall has officially started, it’s time for some comfort food. You do need some time to make this but, it’s worth it.   Adapted from The Vermont Non-GMO Cookbook by Tracey Medeiros.

 

Lamb Bolognese

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 1 28-ounce can whole peeled tomatoes in juice
  • 1/4 pound bacon, diced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion diced small
  • 1 large carrot, peeled and diced small
  • 1 small fennel, fronds removed and reserved, bulb quartered and diced into 1/4-inch pieces
  • 1 dried chipotle pepper
  • 1/2 cup chopped fresh parsley stems
  • 4 fresh thyme sprigs
  • 2 medium garlic cloves, peeled and finely chopped
  • 1 pound ground lamb
  • 3/4 cup fresh rough chopped flat leaf parsley leaves
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound pasta or broad noodles
  • Salt and freshly ground pepper

 

Directions

  1. Coarsely chop the tomatoes and place them in a bowl with juice and set aside.
  2. Saute the bacon in a large pot over medium heat until the fat begins to render. Add 2 tablespoons of oil to pot. Add the onions, carrot, fennel, chipotle pepper, parlsey stems, and thyme leaves.  Season with salt and cook stirring occaissionally, until the onions are soft and translucent, about 10 minutes. Add the garlic and cook till frangrant, about 2 minutes.
  3. Add the lamb and season with salt and pepper. Increase the heat to medium-high and cook breaking up the meat, until it begins to brwon, about 10 minutes. Add the tomatoes and all the juices, and parlsley leaves. Lower the heat and simmer, uncovered, stirring occaissionally, until the sauce is thick, about 35 minutes. Season with salt and pepper. Remove and discard the chipoltle pepper and thyme sprigs.
  4. When the bolognese is almost done, bring a large pot of salted water to a boil. Add the pastaand  cook until al dente. Drain, reserving 1/4 cup of pasta water. Return the pasta and toss with the remaining 1 tablespoon of oil. Add the sauce and toss to coat well. If too dry add pasta water. Garnish with the fennel fronds and sprinkle with cheese.

 

 

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Roasted Chicken with Fregola Salad

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With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie   chicken found at a local market and I used Israeli couscous instead of fregola.

 

 

Roasted Chicken with Fregola Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 12 ounces of fregola or Israeli pearl couscous
  • 1 pound roasted chicken breast, shredded
  • 10 ounces grape tomatoes
  • 1 10-ounce jar roasted red peppers
  • 4 cups (packed) baby arugula
  • 1 4-ounce jar grilled artichoke hearts
  • 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
  • 2 teaspoons pine nuts, lightly toasted
  • salt and pepper

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 cup grapeseed oil, add slowly

 

Directions

In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts.  Serve chilled or room temperature.

In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.

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Stuffed Tomatoes and Peppers

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the fashionista cook

This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the height of the vegetables. This was courtesy Alexandra Statou, Cooking with Loula

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5 Summer Salads

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More summer salads!

What's for Dinner Moms?

It is the season of picnics, fireworks, and parties. I have picked out a few of our favorite salads for today and the few weeks ahead.

We love Balsamic vinegar and one of our favorite potato salads is this Balsamic Roasted Red Potato Salad (click for link to recipe). It can be served warm or at room temperature but the flavor is amazing! An unexpected dish for the summer is always fun.

This BLT Pasta Salad (click for link to recipe) is a great addition to a barbecue. The pasta with the BLT salad adds a whole level of texture and makes it nice and filling for those teens that you may have that seem to have never-ending appetites.

This is one of my most favorite salads.  The goat cheese, the blueberries, and the slightly sweet/tart dressing are amazing together! The toasted almonds add a nice crunch too.

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