MERRY ME WHEN I EAT THIS CHICKEN OVER CREAMY POLENTA (my take on Marry Me Chicken)

Leave a reply

OK, I can take a hint! When 2 people mention Marry Me Chicken within 1 week (dear friend Vicki and daughter Paula) it must mean something. So, in order to stay in the know about current culinary trends, I went searching under (you got it) Marry Me Chicken. (I am nothing if not an intuitive researcher!) Anyway, I found about 6,820,000 results. Which I deem to be a bloody lot of recipes for a dish I had previously never had an inkling existed. But, even at my ripe old age, I can still learn new tricks or in this case learn how to make a dish that apparently has set the world of food on fire.

So, after perusing several recipes and coming up with my own version of this dish which you will find below with simple and clear instructions, I get what all the fuss is about! Because this recipe turns rather boring chicken breasts into a mouth-watering delicacy! And when you serve this sauced chicken over creamy polenta, your world and those at your table will certainly be just a bit better for the experience.

So, if you too were in the dark about this dish, then welcome to the light! Because this dish is fairly easy to prepare and absolutely delicious. Served with a simple green salad or veggie, nothing could be finer!

Well, it’s beautiful out again today. We seem to be having a patch of perfect weather. Not too hot. Not too cold. As Goldilocks would say, just right!

So, as always – peace and love to all. And I hope you enjoy this recipe.

2 T. extra virgin olive oil

3 T. unsalted butter, divided

3 T. flour

¼ tsp. kosher salt

freshly ground black pepper   

2 boneless, skinless chicken breasts, cut in half lengthwise, then cut in half to make 8 cutlets

1 lg. shallot, finely chopped

4 cloves garlic, finely minced  

1 tsp. tomato paste

1½ c. chicken broth

pinch crushed red pepper

¼ tsp. dried oregano

¼ tsp. fresh thyme leaves

⅓ c. chopped sun-dried tomatoes

¾ c. heavy cream

½ c. grated Parmigiano Reggiano

2 T. basil chiffonade, garnish   

In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Swirl pan to coat with oil and butter evenly. As the butter and oil heat, whisk the flour, salt, and pepper together in a small bowl. Dredge the chicken pieces in seasoned flour and shake off any excess.

Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.

Sauté the shallot for a few minutes until starting to soften. Then add the garlic and cook for a minute or until the garlic becomes fragrant.

Add the tomato paste, chicken broth, crushed red pepper flakes, oregano, thyme, and sun-dried tomatoes. Deglaze the pan scraping up any brown bits that might still be stuck to the bottom of the pan. Adjust the heat to medium-low. Allow a bit of the liquid to evaporate.

Add the heavy cream and the Parmigiano Reggiano to the skillet. Allow the sauce to simmer for a couple of minutes, then taste the sauce and adjust seasonings.

Add the cooked chicken and any accumulated juices, along with the remaining 1 tablespoon of butter, and allow the sauce to simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve over CREAMY POLENTA (see recipe below), pasta, or rice.

CREAMY POLENTA

2½ c. chicken broth

1½ c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) cream cheese

Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.

Please note: In making both the chicken dish and the polenta, I used exactly 1 quart of chicken broth. That was not a coincidence. It was a conscientious decision on my part. This way I can use the entire quart of chicken broth without having any leftover broth in my fridge to go bad before it can be used. Pretty clever, right!?

And BTW, I really like the chicken broth that comes in a 6 pack (1 qt. each) from Costco. The price is right too.  

 

ALMOND CAKE WITH STRAWBERRY SAUCE AND VANILLA BEAN PASTE WHIPPED CREAM (GF STRAWBERRY SHORTCAKE)

Leave a reply

Strawberry shortcake is one of my all-time favorite desserts. I know, terribly plebian of me, but never-the-less, it’s the truth. And when made with either this GF cake or my Cream Cheese Pound Cake (recipe on site), I defy anyone to come up with a finer dessert! Or to find an easier cake to prepare than this amazing almond cake recipe from bobsredmill.com. (My Cream Cheese Pound Cake, not as quick and easy to build. But absolutely scrumptious! And definitely worth the effort.)

Anyway, whether you are trying to eat less wheat flour or just have a desire to produce a moist, delicious cake that everyone in your family can enjoy (except those who are allergic to nuts, of course), this cake recipe is an absolute winner. Even if you choose to eat this cake without any type of topping, you are in for a treat. It absolutely melts in your mouth. And the flavor is amazing.

As far as the strawberry sauce and whipped cream are concerned, you have only my word that they are both delicious and easy to prepare. And of course, can be used with other wonderful culinary offerings. (Think Sunday morning waffles decorated with strawberry sauce and whipped cream.) Yum!

So, while fresh strawberries are just coming into season, plus almost always available year-round, I suggest you make this dessert for your family and friends any time a tasty treat would make life better. I promise you this strawberry shortcake will be very well received. And just imagine how much joy this delicious combination would bring in say, February, when it’s been raining buckets for 9 straight days. And the wind is howling like a pack of coyotes. And just walking from your car to the door of your grocery store is less desirable than cleaning toilets!

I can only speculate that this dessert might save your sanity. And that of your loved ones. I know it would definitely make me an easier person to live with under similar circumstances!   

Peace and love to all.  

Almond Cake:  

6 T. (¾ stick) unsalted butter, room temp.

½ c. granulated sugar

2 lg. eggs. room temp.

¼ c. whole milk

½ tsp. vanilla extract  

1/8 tsp. good almond extract

¾ c. almond flour

¼ c. organic coconut flour

1 tsp. baking powder  

1/8 tsp. fine sea salt

Grease an 8×8-inch baking pan with cooking spray. Set aside. (If you double this recipe, use 2 8×8-inch pans or 1 9×23-inch pan.) (And yes, next time I make this cake I will double the recipe. The cake is just so very, very good!)

Cream butter and sugar until very light and fluffy. Add the eggs and beat until completely blended. Add the milk and extracts and mix until combined.

In a separate bowl, whisk the almond flour, coconut flour, baking powder, and fine sea salt together. Add the flour mixture to the butter mixture and beat until creamy.

Pour batter into prepared cake pan and smooth top.

Bake in a pre-heated 350-degree oven for 27-30 minutes. Do not over-bake.

Remove from oven and allow to cool completely before serving with Strawberry Sauce and Vanilla Bean Paste Whipped Cream. See recipes below.

Strawberry Sauce

1 lb. strawberries, rinsed, hulled, and thickly sliced

⅓ c. granulated sugar

1 T. fresh lemon juice  

In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally.    

Reduce heat and simmer about 15 minutes or until sauce has thickened a bit, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until needed.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

½ tsp. vanilla bean paste* or vanilla extract, or more to taste

2 T. powdered sugar

Whip the cream to hard peaks. Add the vanilla bean paste and powdered sugar. Whip until blended.

CREAMY CHICKEN MARSALA WITH EGG NOODLES  

Leave a reply

And yes, I do already have a great Chicken Marsala recipe on this site. But this recipe is just a bit different, and a bit quicker and easier to prepare.

As you know, I’m always looking for ways to cut the time I spend in the kitchen without sacrificing the enjoyment both Mr. C. and I find in stuffing our faces. So, really, the difference between my two recipes is minimal. But then, who doesn’t want choices? And for me, there is always the hunt for and the fun in finding or creating a variation on a dish I already know I adore. Thus, this recipe.

Now, if you have never eaten chicken marsala, you are in for a treat. Even if you have been enjoying this dish since God was a child or your first visit to Italy (whichever came first) but have never made it at home, then you may not know how terribly easy this dish is to prepare. And since I am very adroit at stating the obvious, this dish costs a heck of a lot less to prepare at home than it does to order at a good Italian restaurant. And when you make this amazing dish at home, not only can you eat your fill at table, but you might just have terrific leftovers to fight over the next day! What’s better than that?

Anyway, this is one pasta dish that I can’t even name one person who doesn’t swoon when even hearing the name of this delicacy. So, you might consider giving this dish a try. Easy to make, contains normal ingredients (doesn’t everyone have dry marsala in their liquor collection), and tastes like it was prepared by Lidia Matticchio Bastianich herself. Don’t know who she is? Look her up!

Well, that’s it for now. It’s sunny outside. And all I have on my agenda for today is a doctor’s appointment this afternoon. Of course, I do! I’m turning 79 this month and going to the doctor is what people my age do for entertainment! Or so I have tried to convince myself. The reality is that as you get close to being in your golden years, your body starts to treat you like you are secretly housing an alien species who merely wants to escape its confinement. “Let me go or I’ll keep punching you in the stomach, or the back, or whatever causes you the most discomfort!”

So, if you are young – live it up! If you are older, don’t give up. You are not alone. We are all in this together.

Peace and love to all.  

1 boneless, skinless chicken breast, cut into thin, one bite pieces

¼ c. all-purpose flour

¼ tsp. kosher salt

freshly ground black pepper

4 T. (½ stick) unsalted butter, divided  

1 sm. shallot, finely minced

8 oz. button mushrooms, sliced

2 cloves garlic, finely minced

⅔ c. + 1 T. dry marsala, divided

⅔ c chicken stock 

¼ c. heavy cream

1 big handful thick egg noodles, cooked al dente

Place the flour, salt, and black pepper in a small zip-lock bag. Add the chicken and shake it all about.

Heat 2 tablespoons of the butter in a large skillet. Add the chicken and brown on both sides. Remove from pan and set aside.

Add the remaining 2 tablespoons butter to the skillet. Add the shallot and sauté a couple of minutes. Add the mushrooms, and sauté until beginning to brown. Add the garlic and cook for 1 minute.

Pour in the 2/3 cup marsala and chicken broth and bring to a boil. Reduce heat and stir in the heavy cream. Simmer for a few minutes until there is only about ¾ cup of sauce left. Stir in the cooked chicken, al dente egg noodles, and the remaining 1 tablespoon of marsala. Serve immediately.

BLUE CHEESE AND WALNUT SALAD IN A BALSAMIC VINAIGRETTE

Leave a reply

As I have said many times, green salads are my least favorite dish to make. Yet, I love salad, so, I mainly just suck it up, get out my big old butcher knife, and get to work! But when I can make a salad in about half the time it usually takes me, then I am truly happy to whisk up a dressing and chop up fresh veggies. And then, if a benevolent deity is taking pity on me and the salad turns out to be absolutely delicious, I feel like I’ve won the lottery. (Or imagine what it must feel like to win the lottery. Having never played the lottery there is a very slim chance that I will ever win. But you know what I mean!)

Anyway, I made this salad the other evening and we both thought it was wonderful. I mean really, what’s not to like about fresh greens, a balsamic vinegar dressing, blue cheese crumbles, and toasted walnuts?

So, if you too have never found yourself ecstatic over running to the kitchen to spend an hour hacking and slashing and building a dressing, this is the recipe you need. Easy, quick, delicious, and totally satisfying. I need say no more. Just make it!

And as always, peace and love to all.

For the dressing:

1 T. extra virgin olive oil

1 T. fresh lemon juice

1½ tsp. good balsamic vinegar

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Shake together in a lidded jar.  

For the salad:

1½-2 c. chopped romaine lettuce  

½ c. chopped baby spinach

½ c. blue cheese crumbles

½ c. chopped toasted walnuts  

Place the lettuce and spinach in a salad bowl. Scatter blue cheese crumbles and the walnuts over the greens. Pour the dressing over all and lightly toss. Serve immediately.

   

RHUBARB, WHITE CHOCOLATE CHIP, AND WALNUT OATMEAL COOKIES  

Leave a reply

OK, my first batch of these cookies were very tasty but so moist they literally fell apart. But after doing a bit of research, I changed the recipe based on oatmeal cookie recipes I had made in the past. But one thing for sure about these cookies is that they are freaking delicious! The warm spices combined with the tart rhubarb and the sweetness provided by the sugars and white chocolate chips is terrific. But keep in mind, these are still going to be very moist cookies and therefore not the best choice for packing in a container and sending off to family or friends. Oh, they would love the box of crumbs I’m sure, but you would definitely loose points for presentation.

But for an afternoon cookie with coffee or tea or a mid-morning or late-night tasty treat, these cookies fit the bill.

Now I’m not going to tout these as being healthy cookies. They have way too much sugar and white chocolate in them to get away with having even a passing glance at being considered healthy. Even if they are prepared with whole wheat pastry flour, rolled oats, and rhubarb (a vegetable BTW). And don’t forget the walnuts which contain polyunsaturated fats and high amounts of omega-3 fatty acids which studies have shown can help lower LDL (“bad”) cholesterol in particular, but also lower our cholesterol overall. So, these cookies obviously have some redeeming qualities. Besides of course, being yummy.

And it is rhubarb season. There’s always that to consider. And when aren’t oatmeal cookies in vogue? Never!

So, please give this cookie recipe a try. And even if someone in your family professes to hate rhubarb, this could be the recipe that changes their mind. These cookies are just that good.

And as always, peace and love to all. (And for those of you who do not appreciate rhubarb, you have my deepest sympathy!)  

½ c. (1 stick) unsalted butter, room temp.

¾ c. brown sugar

½ c. granulated sugar

2 eggs

1½ tsp. vanilla extract

1¾ c. whole wheat pastry flour

2 tsp. cinnamon

¾ tsp. nutmeg

1 tsp. baking soda

1 tsp. fine sea salt

3 c. old-fashioned rolled oats  

3 c. very finely chopped rhubarb

1½ c. white chocolate chips (I use Callebaut 28% Cacao White Chocolate Callets) 

1½ c. chopped walnuts  

Cream the butter and sugars together until fluffy. Add eggs and vanilla and mix until well combined.

Whisk the flour, cinnamon, nutmeg, baking soda, sea salt, and oats together. Add to butter mixture.

Stir in the finely chopped rhubarb, white chocolate chips, and walnuts. Using a   small ice cream scoop (I use a #40 1½ tablespoon orchid handled ice cream scoop), drop balls of dough close together on a parchment paper lined baking pan that will fit in your refrigerator. Refrigerate for at least 2 hours but overnight is best.

Before baking, place dough balls at least 2-inches apart on a parchment paper lined baking sheet just before popping in the oven.

Bake in a per-heated 375-degree oven for 12-14 minutes. Remove from oven and let cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

These cookies freeze very well.

FRESH GREEN BEANS SIMMERED IN BUTTER AND BROTH

Leave a reply

I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.

So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.  

Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.

So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.

Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..

Peace and love to all.  

1 tsp. unsalted butter

1 lb. fresh green beans, trimmed and cut into 1-inch pieces

¾ c. broth (veggie, beef, or chicken)

pinch seasoned salt

freshly ground black pepper  

Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit. 

Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.

When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)

 

CREAMY LEMON AIOLI  

Leave a reply

I made a promise to myself earlier this year (and no it was not a New Years resolution because I can never keep those) to serve fish at least once a week. And so far, I have been able to almost keep to the plan. But I would not be able to serve fish to Mr. C. as consistently as I have been without a little help from either tartar sauce or aioli. Because, let’s face it, some fish can be quite bland. And a terrific sauce can make all the difference. Especially since I like to prepare fish in as healthy a way as possible.

Now some might argue that even if I bake the fish, serving it with a side of tartar or aioli defeats the whole “healthy” purpose of the dish. Pish posh! Without the sauce the fish would not be eaten at all! So, a simple concession must not only be anticipated, but delivered.

The other day when it was deemed the perfect day for our weekly fish fix, Mr. C. stopped at our local Haggen grocery store, and brought home some fresh cod. Which BTW we both love. I fried it up (just a bit of oil in the pan and a simple coating) and served it with this aioli and life was good. Because this wonderful creamy sauce from Christina Tabaretti on the allrecipes.com site, proved to be absolutely fantastic! In fact, I could have eaten the whole bowlful before I ever placed it on the table. (Luckily for Andy I didn’t. But I could have!)

Anyway, if you want to totally over-achieve at serving a fantastic seafood dinner to your family or friends, I suggest you make this sauce. It is simply amazing. And very quick and easy to prepare.

Well, that’s all for today. I have a doctor’s appointment this afternoon in Seattle and Mr. C. has a gig at the Rockfish Grill in Anacortes this evening. So, we will be like ships passing in the night. Maybe we should throw out hooks and see if we catch anything?

Peace and love to all.

¼ tsp. dry mustard

¼ tsp. kosher salt

freshly ground black pepper

½ c. sour cream

½ c. mayonnaise

1 lemon, zested and juiced

1 T. olive oil

1 T. finely chopped fresh parsley

1 T. finely chopped chives

1 sm. clove garlic, finely minced

Place dry mustard, salt, and pepper in a small bowl. Add a bit of the sour cream and whisk until the mixture is a smooth paste. (Dry mustard tends to stay in lumps if added with all the other ingredients.) Add the remaining sour cream and all the rest of the ingredients. Whisk until well blended. Taste and adjust seasoning.

Refrigerate until ready to serve. Perfect with fried fish.

GF BANANA NUT QUICK BREAD  

Leave a reply

You need really ripe bananas. Black spots and streaks are our friend!

OK, the first thing you should know is that I have a strong aversion to bananas. You couldn’t get me to eat a plain banana even for the cost of a round trip ticket to Witchita. (Like I would want to go there anyway!) (But, that’s not the point.) But, for some unknown reason, I love banana bread. (I know. It makes no sense at all.)

So, when I decided that what I needed was a recipe for a banana bread that was a bit healthier than my other two delightful recipes already on this site, I went on line for inspiration. And I found this great recipe on one of my favorite sites – cookieandkate.com. Of course I messed with a couple of the ingredient amounts and added chopped walnuts and a sprinkling of coarse sugar on top to add a little bit of crunch to the bread. Because, who doesn’t like crunch? But the bones of this recipe are all on Kate.

And by golly, this recipe makes for one darn good banana bread. And it’s healthier for us than my other two recipes, so I feel less guilty eating it. And serving it to Mr. C.

And this super moist bread is very easy to make. Doesn’t even require a mixer. Just the use of a whisk and a tiny bit of elbow grease.

So, if you too would appreciate experiencing a little less guilt when biting into a tender and delicious quick bread, then this is the recipe for you.

Well there’s a cloud covering over our part of western Washington today, but it’s not raining. We did have a bit of rain the last couple of days, but not enough to dampen our spirts. Just enough to give the plants and trees in our yard a nice soft watering. Of course with the clouds we can’t see the mountains. But they’ll come back and bless us with their beauty when the clouds decide to visit another part of the world.

Isn’t it wonderful to know that there are things that we can count on to make our lives more pleasant. Like mountain sightings, and noisy creeks, and sandy beaches. And tree blossoms in the spring, and fresh veggies and fruits available to us year-round in our local grocery stores.

Because of all the treasures that are a part of my daily life, I try very hard not to take anything for granted. Instead I endeavor to remain thankful for all the wonderful blessings I receive on a daily basis. I am so very, very lucky. As I hope you are too.

Peace and love to all.  

¼ c. extra-virgin olive oil  

⅓ c. maple syrup

1½ tsp. vanilla extract

4 lg. eggs

slightly rounded cup of mashed ripe bananas (2 lg. bananas)  

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. fine sea salt

2½ c. almond flour

¾ c. chopped walnuts

2 tsp. coarse sugar, for sprinkling on top

Lightly spray 1 (9×5-inch) non-stick loaf pan or 2 (7½ x 3½-inch) non-stick loaf pans with cooking spray. Then cut a piece of parchment paper to fit the bottom of pan or pans. Lightly coat the parchment paper with cooking spray. Set pan or pans aside.

In a large mixing bowl, whisk the olive oil, maple syrup, and vanilla together until well blended. Add the eggs and whisk until the mixture is thoroughly combined.

Add the mashed bananas, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

Add the almond flour and stir just until the batter is well blended. Stir in the chopped walnuts. Pour the batter into your prepared loaf pan or pans. Evenly sprinkle the coarse sugar over the top of the dough.

Bake in a pre-heated 325-degree oven for 55 to 65 minutes (single loaf) or 45-50 minutes for 2 pans. Or until the center of the loaf springs back when touched with your fingers and the internal temperature reads between 200 to 205-degrees.   

Remove from oven and place the pan or pans on a wire rack for at least 20 minutes. (This bread is delicate while still warm.)

Use a butter knife or offset spatula if necessary to loosen the edges of the bread from the pan, then carefully turn out onto your wire rack. Cool completely before slicing.

Store in an airtight container at room temperature. Warm slightly before serving.

  

WHOLE WHEAT PASTRY FLOUR AND HONEY CORN BREAD

Leave a reply

OK, if you are new to this site, then the first thing you should know about me is that I am a bread fanatic. I love it all. Sourdough, whole grain, quick, cornbread, overnight, you name it, I will eat it with pleasure. But I am especially eager to enjoy bread that has at least some redeeming qualities. Besides of course tasting wonderful!

Doesn’t mean I always succeed in staying clear of those breads which have no nutritional value whatsoever. Because, bottom line, I am only human. But I honestly do endeavor to eat bread that is not only pleasantly palatable but would be moderately acceptable to a hard-nosed dietician. (Which BTW, is not an easy feat to accomplish!) So, in this recipe, I am using whole wheat pastry flour in place of all-purpose flour, raw honey rather than processed sugar, and veggie oil instead of butter. (I’m pretty sure a dietician would still frown on me even considering this to be a quasi-healthy cornbread. But there are just some things I do not intend to discuss with anyone who relies on scientific facts rather than how I want to perceive a situation.)

Wait! I sound just like many Americans who disvalue science in favor of what’s easier for them personally. Or believe what some nut case tells them is true. So, perhaps I should take a step backward.

So, in full disclosure, this cornbread is quick and easy to build and ever so tasty. And it is possibly healthier than other cornbread recipes. But it is never going to be considered a health food or better for you than steamed broccoli, spinach, or a naked green salad. (But it’s still really good.)

Peace and love to all.  

1 c. fairly finely ground cornmeal  

1 c. whole wheat pastry flour

½ tsp. kosher salt  

2 tsp. baking powder

1 lg. egg

¾ c. whole milk

¼ c. sour cream

3 T. raw honey

¼ c. veggie oil

Whisk the corn meal, flour, salt, and baking powder together in a large bowl.

In a medium bowl, whisk the egg, milk, sour cream, honey, and oil together.

Pour wet ingredients into the dry ingredients and mix until the batter is lump free. 

Pour into a buttered 8×8-inch pan. Bake in a pre-heated 400-degree oven for 25-28 minutes or until a toothpick comes out clean.

Remove from oven and cool on a wire rack. Warm before serving.

Miles had been enjoying the sun with his brother. But when I came in to take their picture, he had to move and then pose for me. Such a darling boy.

The true sun worshiper in the family. Max will follow the sun wherever it happens to appear. Love this little critter.

ITALIAN SAUSAGE, ZUCCHINI, AND ORZO STOVE TOP CASSEROLE  

Leave a reply

As you might have guessed by now, I am getting lazier and lazier in all aspects of my life. Even cooking. Or to be exact, mostly in the day in day out, what should I cook for dinner, realm of cooking. Which for those of you who know me, or are yourself in your late 70s, is not a condition I am experiencing any different than most other cooks my age. As a group, we are all slowing down. And most of us have been preparing dinners now for 5 decades. That’s a blooming lot of dinners to not only cook but think up! So, both the appeal of cooking 7 dinners a week and the reality of the work involved has diminished at least my eagerness to continue performing miracles in the kitchen. So, for me, it’s mainly the energy involved that has dampened my zest for providing unique and tantalizing dishes every stinkin’ night! Which is hard for me to accept since I have always been kind of an energizer bunny! But Mother Nature has put the kibosh on what was once my norm. Because boy howdy, things have changed dramatically in this old gal’s body! And one of the major changes is how I feel about cooking dinner EVERY BLOODY NIGHT!

Luckily Mr. C. understands where I am coming from because as strange as it may seem, he is slowing down too. Funny how that works. And of course, with all his gigs that are often held in restaurants, I get a break from cooking dinners every night. So, that helps. Plus, there are the days when I simply announce that I am not cooking dinner. And bless his heart, he has never questioned my decision or tried to change my mind.  

Now don’t get me wrong. I still love to cook. And I especially like to prepare food for gatherings at our home. And I love to hear Mr. C. verbalize his pleasure over food items that I have set before him. So, of course I continue to enjoy that aspect of dinner preparation. I just don’t want to spend as much time in the kitchen as I did when I was younger. But I still insist that the food be as healthy and tasty as possible. Thus, the recipe you find below.

I found this recipe on the tippsinthekitchen.com site. I had some bulk Italian sausage in the freezer and a couple of zucchinis that were trying to self-destruct, so to the internet I proceeded. Not only was this pasta dish extremely quick and easy to prepare, but it was also delicious. I made a couple of slight changes, but then, that’s just what I do!

So, I hope you too enjoy this lovely main dish. I served it with a crisp green salad, and dinner was delightful.

And as a gentle reminder, let’s all remember to cut ourselves some slack. Our bodies all change as we get older. So, we need to be reminded that not only are we changing, but so are others around us. And as our bodies morph into their new reality, let’s all work even harder to keep our minds focused on kindness, patience, forgiveness, empathy, and the willingness to accept what we can’t change. Because aging is not for the faint of heart! But luckily, kindness, etc. is a gift you can give others that doesn’t adversely impact your aging body in any way, shape, or form. In fact, quite the opposite. Being a thoughtful human being brings on a high that not even the best-known uplifting drugs can duplicate or exceed. A natural high, as the saying goes!

Peace and love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage  

2 sm. zucchini squash, chopped in 1-inch pieces

4 cloves garlic, finely minced

pinch crushed red pepper flakes

¼ tsp. fennel seeds

1½ c. dried orzo (Make sure the orzo was made in Italy)

3 c. chicken broth  

½ tsp. kosher salt

freshly ground black pepper

1 c. grated Parmesan, plus more for passing

2 c. fresh baby spinach or arugula, optional

Heat the olive oil in a large, heavy, covered pan over medium high heat. Add the sausage and cook, breaking up the sausage as it browns. Add the zucchini and sauté for 2 minutes. Add the garlic and cook for one minute. Then add in the crushed red pepper flakes, fennel seeds, and orzo. Cook for 1 minute.

Pour in broth, bring to a boil, reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. (If the consistency seems a bit watery, remove the lid for the last bit of cooking time.) Add the Parmesan and stir until well blended.   

Add the spinach or arugula and cook only till wilted. Taste and adjust seasoning. Offer additional grated Parmesan to the table.