Category Archives: MAIN DISH RECIPES

CREAMY BLUE CHEESE PASTA WITH MUSHROOMS, SPINACH, AND WALNUTS

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When do I not love a great pasta dish? Never. Actually, I should be the poster child for pasta lovers everywhere. (I wonder where I go to apply for the position?) Anyway, last evening I wanted to serve a quick and easy main dish. And in doing so, I really wanted to use up the already cooked pasta I had in the fridge. Along with some blue cheese that was quickly becoming a darker and unhealthier shade of blue than God intended, a few button mushrooms heading towards extinction, and some heavy cream past its pull date. What immediately sprang to mind was a blue cheese sauce over pasta. But how to incorporate the other ingredients?

I immediately remembered that walnuts and blue cheese were practically invented to be used together. And mushrooms? Why not? And when did heavy cream ever hurt a sauce? And for a small nod towards eating healthy, some roughly chopped fresh spinach. (I use spinach a lot in dishes, because it’s green, it’s chock full of vitamins, and it comes pre-washed in a nice plastic container.)

So, that’s the history of this pasta dish. Quick and easy to prepare and darned yummy if I do say myself.

It’s semi-sunny here in our part of the world right now. I can’t see any snow-capped mountains because of some low-lying clouds hiding them from view, but Port Susan Bay is looking calm and lovely. Andy has a big band gig tonight and I’m going along for the ride. And of course, for the music. And to watch the dancers. Not to mention that we will be having dinner out after the dance. As much as I love to cook, I also appreciate it when someone else places a plate of food in front of me. And I always remember to say thank-you. Just like Mr. C. always says thank you to me after every meal I set in front of him. It’s called common courtesy. Granted, an old-fashioned concept, but one I find extremely endearing. May you too find common courtesy a routine part of your everyday life.

Peace and love to all.

3 T. unsalted butter, divided

½ lb. button mushrooms, sliced

½ c. finely diced onion

2 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

1 T. all-purpose flour

1 c. whole milk

½ c. heavy or whipping cream 

1 c. blue cheese crumbles, or more to taste

6 oz. pasta (your choice) cooked al dente (save some of the water)

2 c. roughly chopped baby spinach

1 c. toasted chopped walnuts

Melt 1 tablespoon of the butter in a large saucepan or Dutch oven. Add the mushroom slices and cook until the mushrooms are nicely browned. Remove to a small bowl and set aside.

Add the remaining 2 tablespoons of butter to the pan and sauté the onion until it is soft. Add the garlic and cook for another minute.

Add salt, pepper, and flour to the pan. Mix all together and cook for about a minute. Then slowly stir or whisk in the whole milk and cream. Cook until slightly thickened. About 2-3 minutes.   

Add the crumbled blue cheese. Simmer gently until the blue cheese is almost melted. Then stir in the reserved cooked mushrooms, al dente pasta, and spinach. Allow to simmer for a couple of minutes until the baby spinach is a bit wilted.

Taste and add additional blue cheese crumbles or adjust seasonings. If the sauce is too thick, stir in a bit of pasta cooking water.

Just before serving, stir in the walnuts, reserving a few for garnish.  

     

SAVORY NAVY BEAN SOUP

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When nothing else will do for dinner but soup, that’s exactly what I make. Soup. And the other evening I decided bean soup would be perfect. But ever the one to change things up a bit, I decided to play mad scientist and add a few ingredients that I had never before used in navy bean soup. But thought might be nice additions. So, a bit of tomato paste, paprika, a small amount of oregano, celery salt, and roughly chopped spinach became part of the mix. And truly, why not? Especially spinach. It’s so darn good for us and as I expected, its flavor became totally innocuous when surrounded by all the other hearty flavors participating in the fun. So, what was the result? Well, I’ll just say that the soup was a success. Great flavor, creamy consistency, and absolutely chock full of healthy ingredients.

And easy to prepare. Which of course is one of the main attributes of this, and many other soups. And who doesn’t love a dish where there is no sautéing of veggies or meat before other ingredients can be thrown in the pot? I for one have always appreciated this aspect of bean soups. But if you simply cannot imagine preparing a soup without gently sautéing the mirepoix and garlic before lovingly adding the remaining ingredients to your soup pot, knock yourself out!

So, that’s all there is to say about this soup. It’s delicious and very easy to prepare. And of course, as with many other soups, even better tasting the next day. And since it’s still winter, what could fit the season better than a big old bowl of savory soup for lunch or dinner? Nada my friends, nada.

And as always, peace and love to all.  

1½ c. small navy beans*, sorted and rinsed  

1 smoked ham hock   

1 onion, finely diced

2 carrots, diced

3 stalks celery, plus leaves, diced

¼ c. chopped fresh parsley  

3 garlic cloves, finely minced

1 T. tomato paste

1 tsp. dried oregano

1 tsp. paprika

1 tsp. celery salt

freshly ground black pepper 

4 c. chicken broth  

3 c. water

1 bay leaf

3-4 c. roughly chopped baby spinach

kosher salt, if needed 

Combine all ingredients (except the spinach) in a heavy covered pot. Cook until beans are very tender, about 2 hours. Remove ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot. Remove bay leaf, adjust the seasoning, add the spinach and cook for a couple more minutes. Great served with a good, hearty bread or crusty baguette. (I recommend Fast and Easy Dinner Rolls. Recipe on this site.

*For this recipe, beans do not need to be pre-soaked.

INDIVIDUAL CHEEZY TUNA POT PIES WITH A FLAKY TOP CRUST

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As I indicated in one of my previous posts, I am on a mission to serve seafood at least once a week. And having already made a dish with the frozen shrimp that I almost always have on hand, I was left with only one option. Canned tuna fish. Which BTW, we both love. We try not to eat it too often although it is rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA. But tuna, even though it is very nutritious, is also high in mercury compared to most other fish. So, we confine ourselves to only eating tuna once in a while.  

But since we are currently confined to quarters because of illness, going to the grocery store is out of the question. So, canned tuna it is! But then, what to make with a can of tuna that will be delicious, different, and of course a culinary challenge. (Because after all, I’ve got to experience some stimulation while I’m being sequestered. And coming up with new recipes has always lifted my spirits.)

So, why not one of the all-time comfort foods – pot pie? But of course! Tuna pot pie. (Why hadn’t I thought to make one before?) So, modifying Diana Ratray’s Tuna Potpie recipe for the filling as a starting point, I came up with this recipe.

And of course, I wouldn’t be passing this recipe on to you if we both hadn’t very much enjoyed our individual pot pies last evening. As often happens, we discussed the pot pies this morning over breakfast. I made a few tweaks to the recipe based on our conversation, but nothing of real significance.    

So, I hope you enjoy this recipe. The pot pies were fun to make, and really didn’t take nearly as much time as I thought they would. Not even the crust. I’ve said it before but will gladly repeat myself. Good tools in the kitchen are a must. And food processors are unequivocally one of best tools to help weary cooks. (And those of us who are getting a little older and need a bit of extra help when it comes to shredding, hacking, slashing, kneading, dicing, grinding, and blending.) So, making the pie crust in my food processor was a snap. Along with my KitchenAid stand mixer and my small (.75 qt.) Waring Pro Prep commercial chopper grinder, I can still accomplish almost any required task.

But, for how much longer I can continue to lift my Le Creuset pots? That’s another story!

Peace and love to all.  

For the Filling:

¼ c. (½ stick) unsalted butter

½ c. chopped onion

1 med. carrot, finely diced

½ c. diced celery (including the leaves)

2 garlic cloves, finely minced

2 tsp. chopped fresh parsley

⅓ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. paprika

pinch dried thyme

2 c. whole milk

1 (6 to 7-oz.) can water packed Albacore tuna, drained and flaked

1½ c. frozen uncooked petite peas (or other veggies of choice)  

1½ c. grated sharp cheddar cheese

pie pastry (see recipe below)

Part 1 – Filling  

Melt the butter in a large saucepan. Add the onion, carrot, and celery. Sauté over medium-low heat until the onion is tender. Add the garlic and parsley; cook for 1 minute.

Stir in the flour, seasoned salt, pepper, paprika, and thyme.  

Gradually add the milk, stirring constantly. Cook until the mixture starts to bubble and gets thick. Remove from heat and stir in the tuna, peas, and cheese. Taste, and add more salt and seasoning if necessary.

Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes with the tuna mixture. Or use whatever oven proof containers you have.

Part 2 – Crust

Make the crust as directed below.

Turn the dough out onto a lightly floured surface. Divide dough into thirds. Roll out each piece of dough into about a 6½ -inch circle or circles about 1½-inches wider than the top of the baking dishes you will be using. (This will allow dough to hang over the sides of the baking dish).

Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. (Make sure the slits go completely through the pastry allowing steam to escape.) Crimp the edges of the crusts to make the pies pretty. Place the baking dishes on a baking sheet. (In case any of the filling manages to escape!)  

Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you take a look at the pot pies about 20 minutes into the baking time and find that the crimped edges are getting too dark, cover them with thin strips of aluminum foil for the last part of the baking.) (I didn’t check when I baked mine, but I certainly will next time!)

For the Crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt

½ c. (1 stick) cold unsalted butter, diced

2-4 tablespoons ice water (I used 3 tablespoons)

Combine the flour and salt in your food processor. Pulse once to mix. Add the butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse the mixture for a few seconds. If you find your mixture is too dry, you can add more water, one teaspoon at a time. Proceed to Part 2 – Crust above. 

SPAGHETTI ARRABBIATA WITH ANCHOVIES

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This is a lighter version of my previously posted recipes for Pasta with Arrabiata Sauce and Spaghetti in a Spicy Arrabbiata (Angry) Sauce. Both recipes are wonderful and vegetarian, if that is a necessity in your world. But both include a bit of brown sugar. This recipe, although very similar, is just enough different to be interesting. No use of sugar, but with the addition of 4 anchovy fillets. Which of course, disqualifies todays recipe from being a vegetarian dish.

Now, if you happen to be the kind of person who simply must have meat with every meal, or are married to one, then I’ve also got you covered. Take a gander at my recipe for Italian Meatballs in Arrabiata Sauce.       

Whichever recipe you choose, you absolutely cannot go wrong fixing this delicious and easy to prepare pasta dish. It packs just a world of flavor in a short amount of preparation time. (No simmering the sauce for hours, for example.)

So, if you are a pasta lover like Mr. C. and me, you should jump on the “Arrabbiata bandwagon”. Quick and easy to prepare, containing ingredients that are available at most grocery stores, and absolutely delicious. What’s not to like?

And for all you English majors or folks who speak fluent Italian, I’m sure the age-old question “two Bs or not two Bs” came to mind. So, to set your mind at rest, arrabbiata can be spelled two different ways. Thus, you will find my recipes for this dish spelled both ways. The spelling on the menu in the cafe in Bernalda, Italy where we first discovered this culinary delight contained only one “B”. But after further research into the making of this amazing dish, I learned that it is more common for there to be two “Bs”. (Must be a regional thing.)

But believe me, either way you spell the name of this classic Italian pasta dish, it will make no difference to how much enjoyment you will experience with your very first bite. And every bite thereafter.

Well, that’s it for today. The sun is shining, or at least it is for the moment. Mr. C. is practicing a Bach classic. Miles is asleep in the cat bed on Andy’s desk. Max is holding down the mattress on our bed. And since it’s lunch time, I’m going to go hot up some of the yummy chili that our dear friends Jim and Margo gifted to us. We are both still feeling under the weather. So, a lovely hot bowl of chili is exactly what the doctor ordered. Or at least any doctor worth his or her salt would I’m sure highly recommend.

Peace and love to all.  

1 T. extra virgin olive oil, plus more for drizzling

1½ c. chopped yellow onion

3 garlic cloves, finely minced 

¼ – ½ tsp. crushed red pepper flakes

pinch sea salt

freshly ground black pepper  

4 anchovy fillets

2 T. tomato paste

½ c. vegetable broth

1 (14.5-oz.) can crushed tomatoes (preferably Italian)

1 T. chopped fresh basil, plus more for garnish

1 T. chopped fresh parsley

6 oz. spaghetti, cooked al dente (save some of the cooking water)

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium-sized saucepan. Add the onion and sauté until the onion pieces are translucent. Add the garlic, crushed red pepper flakes, salt, black pepper, and anchovies to the saucepan. Stir everything together and let it all simmer for another minute or until the garlic is fragrant.

Add the tomato paste and vegetable broth; stir and bring to a simmer. Add the crushed tomatoes, fresh basil, and fresh parsley.

Bring the sauce to a simmer and let it burble on low for about 10 minutes. Taste the sauce and adjust seasoning.

Stir in the al dente spaghetti. If the sauce is too thick, add a bit of the pasta cooking water.  

Serve immediately with a drizzle of extra virgin olive oil and a garnish of fresh basil. Pass the pecorino-Romano at the table.

QUICK AND EASY BEEF STROGANOFF

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In my attempt to reduce the amount of meat we consume, I usually have a small, beautifully marbled steak safely tucked away in our freezer. Never large enough for grilled steak for 2, but enough for a dish like this. So, the other evening I decided to do something with the aforementioned piece of beef that had been residing in our freezer longer than any amount of common sense on my part would dictate! But then what to do with said tiny bit of steak?

I had been to the grocery store the day before and purchased about ¾ of a pound of cremini mushrooms, confident that I could find something wonderful to do with a paper bag full of fungi. And what better way to feature these beautiful baby portabellas than in a savory, saucy beef stroganoff. Then I got to thinking that the Au Jus I made for our French dip sandwiches the night before would make an excellent base for a stroganoff sauce. (I love it when a plan comes together!)

So, that’s how this recipe was conceived. Need, lucky purchase, and a beautiful au jus sauce that was easy to make, delicious, and contained all the right ingredients. The rest, as they say – is history. And yes, of course I already have a recipe for beef stroganoff on this site under the catchy title – Beef Stroganoff. But it’s a bit different. And now you too have 2 recipes for beef stroganoff from which to choose.

Well, that’s it for today. I’m feeling extremely lazy and all I really want to do is read my book. But Mr. C. isn’t feeling well. So, yesterday I made him chicken soup with dumplings, and today I threw together oatmeal cookies. (Mr. C. spoiled? Nah! Just well loved!) As I hope all of you are too.

Peace and love to all.

1 tsp. extra virgin olive oil

¼ c. chopped onion

1 garlic clove, finely minced  

2 T. dry red wine

1 T. Worcestershire sauce

¼ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

2 c. water

1-2 T. Better Than Bouillon (Beef flavored)

4-5 oz. piece of lean beef steak, thinly sliced across the grain

1 T. cornstarch*  

unsalted butter (about half a stick)

3-4 c. thickly sliced cremini mushrooms (button mushrooms are great too)

2 T. all-purpose flour

¼ tsp. seasoned salt

1½ c. sour cream

2 c. thick egg noodles, cooked al dente

Heat the olive oil in a heavy covered saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with the wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer covered for about 30 minutes. Sauce can be made ahead and refrigerated until needed.

While the sauce is simmering, coat the meat with cornstarch* and set aside. (The meat should sit for about 20 minutes.)

Melt 2 tablespoons of butter in a large fry pan. Add the mushrooms and sauté until they are nicely browned. Remove from pan and add another tablespoon of butter to the pan along with the meat. Fry the first side just until lightly browned. The top side should still be pink. Flip and fry the second side for only about 30 seconds. Remove from pan and add to the mushrooms.

(If all the butter is gone, add another tablespoon or so.)

Add the flour and seasoned salt; cook it for about 2 minutes. Then gradually whisk in the beef sauce making certain you get every last bit of the stuck on bits from frying the mushrooms and meat. Bring to a boil. Add the sour cream, and once again bring just to a boil. Add the cooked mushrooms, meat, and cooked noodles. Taste and adjust seasoning.

* Cornstarch protects the meat from touching the hot oil directly and locks the moisture inside, thus resulting in tender meat.

PERFECTLY SEASONED SPAGHETTI (OR PASTA SHAPE OF CHOICE)

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So, this is not a low-fat, low calorie pasta recipe. This is an in-your-face, decadent, and indulgent way to appreciate one of the greatest culinary gifts ever presented to mankind. Pasta.

What you perhaps don’t know about me, is that I am a devoted fan of all things pasta. And although I mainly try to keep my recipes as low-fat and low-calorie as reasonable, this is not one of  them. This is the brain child of our dear friend Jim. Who BTW is a wonderful cook and could probably make the rusted bumper of a 1954 chevy taste good. Not kidding!

The other evening, Mr. C. and I had the opportunity to help out in Jim and Margo’s kitchen for an impromptu dinner where all 4 of us (Jim, Margo, Mr. C., and I) were assigned drink and food preparation tasks. (BTW, this was a fun way to get dinner on the table.)

Under Jim’s direction, I was put in charge of the pasta. And I must say, I was a bit aghast at the ingredient list. Wait! That’s a lot of butter and olive oil you’re telling me to throw in the al dente pasta. And 2 tablespoons of granulated garlic? Holy cow!

But being the good little minion that I am, I followed his instructions to a tee. And the result? Amazing pasta. Not only did I love the pasta with sauce on it, but I went back for seconds for just the pasta alone. It was just that delicious.

Now of course, it helped that the pasta used for this dish was made in Italy. Italian pasta typically has strict governmental quality and control standards. And it is made with 100% durum wheat (semolina flour), a hard grain. Hard grain contains much more fiber, more protein and also carotenoids (recognized by the fact that it is more yellow than other grains). Durum wheat also retains more starch during cooking which is essential for producing excellent al dente pasta. If the pasta releases starch too easily, it quickly becomes a sticky mess. So, pasta made in Italy is not only higher in protein, but it stands up better to submersion in boiling water.

So, whenever possible, bring home pasta made in Italy. And never, ever cook pasta more than al dente. According to Barilla, “Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals.” “Plus, al dente pasta just plain tastes better.” (That quote is attributed to Patti Carr!) And as written up in the health section of U.S. News, “Prepare your pasta like they do in the Mediterranean – al dente, which means neither too hard nor too soft. When cooked correctly, pasta will have a lower glycemic index than when it’s cooked to be soft or mushy. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal or many whole-grain breakfast cereals. A lower GI can help keep blood sugar levels stable so you will stay fuller longer.”

Well, I’ve said all I’m going to say about pasta and this recipe. If you can’t conclude for yourself that pasta prepared this way is a treat, then I won’t bother you any further with additional information.

And as always, thank you Jim and Margo for your friendship and love, and for all the wonderful food we have shared together throughout the many years we have known each other. May there be many more good times to come.

And as always, peace and love to all.

1 lb. spaghetti (preferably made in Italy with 100% durum wheat semolina – organic Garofalo brand from Costco is fabulous)

2 T. kosher or coarse sea salt

¼ c. (½ stick) unsalted butter

¼ c. extra virgin olive oil

1-2 T. granulated garlic (I used a scant 2 tablespoons last evening)

2 T. freeze dried chives

1 c. pasta cooking water, or more as needed (I used about a cup and a half)

freshly ground black pepper, if desired

Bring a pot of water to a boil. Not too much water. Add the salt and pasta. Cook the spaghetti at a low boil, stirring periodically with a pair of tongs, until almost to the al dente stage. (Err on the side of not enough cooking time rather than too much.)

Drain the pasta, keeping at least 2 cups of pasta water in reserve.

Add the drained spaghetti back to the pot. Turn the burner on low and stir in the butter, olive oil, granulated garlic, and dried chives. Cook until the butter is melted. Then add a cup of the pasta water and cook until most of the water is gone. Taste the pasta. It should now be at a perfect al dente. If you prefer a moister pasta, add more pasta cooking water, a couple of tablespoons at a time.  

Please note: No additional salt should be required because of the amount of salted water in which the pasta was cooked. If you are a black pepper fan, go ahead and add as much as you like.

This pasta can be served as a stand-alone side dish (passing grated Greek mizithra, pecorino-Romano, or Parmigiano-Reggiano at table), or with inclusions such as thinly sliced prosciutto or petite green peas, or as a base for any of your favorite pasta sauces.

Leftovers can be stored in either the refrigerator or for longer storage, your freezer. If your pasta has been frozen, bring to room temp. before re-heating.

To re-heat your cooked pasta, coat the bottom of a frypan with water. Add the pasta and periodically give it a stir. Leave on heat only until the pasta is hot. Serve any way you wish.     

SAVORY SPATCHCOCKED CORNISH GAME HEN

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OK, this way of baking a Cornish game hen could not be easier. And yes, I have 3 other recipes for game hens on this site. Which might lead you to the conclusion that we love game hens. And if that is the case, then you are absolutely correct. We categorically adore these tasty, tender little guys that are super easy to prepare. OK, Mr. C. isn’t concerned with the time it takes to get one of these little darlings on the table. But I am! Quick and easy to prepare dinners has become my new rallying cry when it comes to the use of my time. It doesn’t always work out that way, but then why should it when it doesn’t often work for politicians either? (Rallying cries that is! Not how to put food on the table in a timely manner!) But I digress!

Anyway, the other evening I served a game hen prepared this way, and we both thought it was mighty tasty.

I’m still amazed that in just 20 years, we have transitioned from each devouring our own game hen (and often wanting more) to not being able to finish even a half of one now. But then I used to laugh at older people who only talked about their ailments too. And guess what, I am now terribly interested in how my friends’ sleeping habits, pill consumption, and inability to drive at night have impacted their lives. But as the old saying goes “live and learn”. And as I have reasoned more instinctively as I’ve gotten older, I still have a lot to learn. And not judging people because of my lack of knowledge or experience is one of the areas that could still use improvement. But thankfully, I am aware enough to know that I need to change some of my attitudes in this regard. So, along with still trying to learn how to make a good pad Thai, the secret to a perfect green sauce for enchiladas, and how to get Mr. C. to love cruciferous vegetables, I am going to work on me. About darn time, wouldn’t you say!

Peace and love to all.

1 (24-oz.) Cornish game hen, spatchcocked (see how to spatchcock below) 

1 tsp. Italian seasoning

½ tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic  

¼ tsp. granulated onion  

¼ tsp. paprika

tiny pinch savory

1 T. melted unsalted butter

Pre-heat the oven to 400-degrees. Line a baking sheet or pan with parchment paper.

Thoroughly dry the game hen using paper towels. Place breast side up on prepared pan to air dry while you make the seasoning mix.

Combine the Italian seasoning, salt, pepper, granulated garlic, granulated onion, paprika, and savory together in a small bowl.  

Rub the melted butter all over the Cornish hen. Sprinkle with the spice mix.

Bake in the pre-heated oven for 1 hour or until the game hen is golden brown and the internal temperature in the thigh reaches 160-degrees.

Remove from oven, tent with aluminum foil, and let sit for 10 minutes before serving.

To spatchcock a game hen: (or a chicken or turkey for that matter)

Dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.

My partners in crime as I wrote up this recipe the other evening. From left to right – Mr. C., Max and Miles. (My desk is just to the left of Miles.) Now I ask you, could a person ever ask for any finer writing companions? I think not too!

        

SAVORY OVEN BAKED PORK LOIN BACK RIBS

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Sometimes, there is just nothin’ will do except some BBQ’d ribs. But it is winter, and it is cold outside, and I really didn’t want Mr. C. to have to get the smoker going or fire up the barbeque. Even though both the smoker and the barbecue are under cover, it’s still not pleasant being outside.

So, I came up with this recipe and darn, the ribs were really delicious. The meat literally fell off the bones, and was juicy, tender, and ever so succulent. And this way to bake ribs had been super easy. No fuss, no muss, and just good eating.

So, if you too love ribs but aren’t excited about spending a lot of time in the making, give this recipe a try. The ribs are seriously yum.

Now if you do have time, I suggest you make your own BBQ sauce. Because, well, there is nothing on the market better than a really good homemade BBQ sauce. And because I am feeling charitable today, I’m going to provide you with my 2 favorite recipes. Please note, if you are trying to stay away from sugar, the second recipe BBQ Sauce with Monk Fruit Sweetener is sugar free.

Well, it’s kind of pretty outside right now. Lots of clouds, but the sun is setting so there is some pink in the sky too. Perhaps since it’s getting on to dinner time, I should think about making like a cook. I’m pretty sure Mr. C. would agree wholeheartedly. So, bye for now.

Peace and love to all.

1 (3 lb.) rack of pork loin back ribs* or spareribs

1 T. rib rub (see recipe below)

2 tsp. Montreal Steak Seasoning

1 tsp. granulated garlic

BBQ sauce

Place ribs meaty side up in a covered baking pan. (Or use aluminum foil.) (I use my Le Creuset Braiser.)

If the rack is too long for your pan, cut the rack in half. Evenly sprinkle the meat with the rib rub, Montreal Steak Seasoning, and granulated garlic.

Cover the pan and bake in a pre-heated 300-degree oven for 2 hours. After 2 hours, check to see if the meat is tender and falling off the bones. If not, bake for another half hour.

When the meat is tender, raise the temperature to 350-degrees, remove the lid or foil and baste with barbecue sauce and place in oven for 20 minutes.  

Remove from oven, cut the ribs between the bones, and serve with additional BBQ sauce.

*Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the rib bones, making them meatier than spareribs.

RIB RUB:

2 T. paprika

2 tsp. freshly ground black pepper

2 T. kosher salt

2 tsp. granulated garlic

1 tsp. cayenne

1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)

2 tsp. dried oregano

2 tsp. dried thyme

Combine all ingredients in an airtight container. Store at room temperature.

BOURBON BBQ SAUCE

¼ c. unsalted butter

¼ c. minced onion

3 cloves garlic, minced

¼ c. brown sugar

2 tsp. whole grain mustard

1 c. ketchup

1/3 c. Worcestershire sauce

¼ c. fresh lemon juice

¼ tsp. hot sauce, or to taste

¼ tsp. cayenne

2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

BBQ SAUCE WITH MONK FRUIT SWEETENER

2 T. extra virgin olive oil

½ c. finely chopped onion

3 garlic cloves, finely minced

1 (6 oz.) can tomato paste

¾ c. water

1 T. monk fruit sweetener (I use the “golden” variety)

1 T. apple cider vinegar, or more to taste 

3 T. Worcestershire Sauce

¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)

1 tsp. smoked paprika

½ tsp. seasoned salt  

freshly ground black pepper

tiny pinch cayenne pepper

tiny pinch ground cloves

Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.

       

ITALIAN HAMBURGER SOUP WITH VEGGIES AND PASTA

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The other evening, I was hungry for soup. (Actually, when do I not have a strong craving for soup would be a more accurate statement.) Anyway, I wanted soup for dinner. But I didn’t want a soup that would take a great deal of time to prepare or need to burble on the stove for hours. I wanted a quick, easy, yummy Italian flavored soup that contained pasta. Normally a veggie soup would contain chunks of potato. But I happen to be married to a guy who does not appreciate boiled potatoes. French fries, baked potatoes, and mashed potatoes are OK occasionally. But cut up potatoes in soup or chowder does not in any way, shape, or form appeal to this guy. But pasta? Absolutely!

For the soup, this time, I used extra wide egg noodles because I had just the right amount left in a big old bag that I really wanted to use up. I wanted it gone from my pantry. (One of my New Year’s projects is to clean out my pantry. This was a good beginning.) But next time I make this soup, I will be using a sturdier pasta.

And of course, because this was a beef vegetable soup, I began with a mirepoix (onion, carrot, and celery sautéed in oil). Then I added garlic and many of the other usual suspects you would find in any beef and veggie soup. A pretty simple preparation, but hearty and very tasty. You of course, could choose to add more veggies. But I found this to be the ideal balance of veggies, meat, and pasta.

I chose to serve the soup liberally sprinkled with pecorino-Romano cheese. We love this hard, salty Italian cheese made from sheep’s milk. It was the perfect complement to this brothy Italian soup, being an Italian cheese after all!

So, if you too would like to serve a soup that I feel everyone in your family would enjoy, this is probably the recipe for you. Simple, savory, and satisfying.

As always, peace and love to all.  

2 T. extra virgin olive oil 

¾ c. chopped onion

2 sm. carrots, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, finely minced

1 lb. lean ground beef

1½ tsp. Italian seasoning

1 bay leaf

½ tsp. seasoned salt, or more to taste  

freshly ground black pepper   

4 c. beef broth

1 (15 oz.) container tomato sauce or diced tomatoes (Italian preferably)

1-2 T. tomato paste

1 tsp. Kitchen Bouquet, opt.   

1 c. dry pasta (I think Fusilli, Rotini, or penne are best)

grated pecorino-Romano cheese, opt. (for serving) (Parmesan in a pinch)

Heat olive oil in a large soup pot or Dutch oven. Add onion, carrots, and celery. Cook until the veggies are crisp tender. Add the garlic and cook until very fragrant, 1-2 minutes. Add the ground beef, Italian seasoning, bay leaf, seasoned salt, and pepper, breaking up the meat as it cooks.

When the meat is cooked, add the beef broth, tomato sauce, tomato paste, and Kitchen Bouquet. Bring soup to a boil, reduce heat, cover the pot, and allow to simmer for 30-40 minutes or until the carrot pieces are tender. Stir occasionally. Add more beef broth if you prefer a more brothy soup.  

Bring the soup to a boil and add the dry pasta. Cook until the pasta is al dente. Remove bay leaf, taste, and adjust seasoning. Serve piping hot. Pass the pecorino-Romano cheese.  

       

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.