Southwestern Chicken Stew

Southwestern Chicken StewSoup Switch
My whole life I have been a rule follower. I was that kid in the class who never put a toe out of line for fear of the punishments. I have never really been the kind of person to significantly test the boundaries of anything, though I have always wanted to be that person. A rebel. A maverick. I am pretty sure this is why I cook from recipes instead of off the cuff.

To be fair, I will change a recipe to suit my tastes but only after I have made it at least a couple of times. Rarely do I mess with things from the get-go. Last weekend though, my inner culinary rebel surfaced and I took a left turn…

What started out as an adaptation of a chicken stew with peppers from the Basque region turned into more of a southwest stew/chili/gumbo type thing. There was something about the combination of ingredients that had me reaching for the black beans and cumin. Served over rice, the flavors were reminiscent of the southwest with the hearty whole meal feel of the bayou.

Maybe it was innovation or maybe it was just muscle memory that made me assume that tomatoes and peppers should also have beans and a squeeze of lime but it turned out tasty. I made enough to store some in the freezer for a future mid-week dinner on the run.

Tonight the future is here…as is a tasty dinner!

Southwestern Chicken Stew
Yields 6 servings Read more…

Roasted Sausage with Fennel and Blood Orange

Roasted Sausage with Fennel and Blood OrangeWhat to Cook After
If you are like me the thought of cooking anything after Thanksgiving sends you into two-year-old tantrum territory. Anything even remotely similar to turkey is a hard no go. During this time the less prep you have to do to get a meal on the table, the better. This is when I turn to sausages.

Sausages are more than breakfast or game day fare. They can be a fast and elegant weeknight meal. My go-to recipe is this one for Sausage and Applesbut sometimes you want to switch things up.

There are plenty of sausage recipes out there. A quick search can pull up hundreds of different ideas. This particular one intrigues me because of the fennel and orange. I like to use blood oranges when they are in season and roasted fennel is always a good idea.

The best part though is that all of this is prepared on one sheet pan, which after the deluge of turkey day dishes, is a great thing….

Roasted Sausage and Fennel with Blood Oranges 
Yields 4 servings  Read more…

Green Beans with Hazelnut Gremolata

Green Beans with Hazelnut Gremolata It’s Not Easy Being Green
Whenever you hear people raving about their favorite Thanksgiving dishes, usually it is the stuffing. or the sweet potatoes, or even the homemade cranberry sauce. Rarely is it about the vegetables that are served as sides—or at least that has been my experience. Not going to lie, if there are some greens on my plate at Thanksgiving they are there solely out of guilt for the obscene amount of carbs and gravy that I have piled up on my grandmother’s Wedgewood plates.

Since I am hosting the big event this year I have been compelled to come up with a vegetable side. And, I am finding it challenging to locate a recipe that I am willing to make and would work well with the rest of the meal. True, I could do my favorite Spinach Gratin. But, I am concerned that the cream and cheese would be too rich with all of the other caloric goodness on the table.

Yes, I could do some Brussels sprouts but the truth is, I hate them. I have tried so hard to like them and occasionally will order them if offered when I am out enjoying a nice dinner just to see if a different recipe will do the trick but, alas, they are still gross. Even with bacon.

A kale salad is a possibility. But it seems too trendy and obvious in this time of kale obsession, though it looks like the obsession might be waning. Plus, in my family, salads hardly ever get eaten. Case in point, the salad my grandmother used to make every Thanksgiving (that no one ate, but had to be made because it was tradition). This Endive & Fuyu Persimmon Salad with Pecans is a good substitute and might actually be eaten…

So, I think I will end up going with tried and true green beans as a vegetable side this year. Most people like them and they are fairly easy to prepare in large quantities. I could steam and toss the beans in a little garlic butter. But, I may lose my mind and go a tiny bit fancier and make something like these Green Beans with Hazelnut Gremolata. When in doubt, I always reference Ina..

Green Beans with Hazelnut Gremolata
Yields 8 servings  Read more…

Pumpkin Pasta with Sage Butter

Pumpkin Pasta with Sage Butter

For The Times, They Are A-Changin’
Halloween was different this year. There were no parades. No morning rush to get the costume make-up done. No concerns about wearing a costume all day. In fact, the excitement about Halloween has been replaced, for some in my family, by high school soccer try-outs.

Sigh. Yep. We have reached the stage where the kids were handing out candy to trick-or-treaters instead of filling their own pillowcases.

We have one holdout, though. My twelve-year-old did go out trick or treating with her friends. She was dressed as a wedge of cheese that she constructed and painted all by herself complete with cheezy duct tape. This kid beats to her own—and I love it. I have no doubt that next year she will come up with an equally random costume idea and hit the streets to collect her chocolate.

This change means that dinner plans are different too. In fact, I actually put a little more work into it and made this recipe for Pumpkin Pasta with Sage Butter. It’s a great representation of the flavors of the season. And, the pumpkin is an obvious nod to Halloween. If you do not have a pasta machine it is just as easy to roll it out with a rolling pin.

To those of you who still headed out with your little ones, I hope you had fun and enjoyed these nights roaming the streets of your neighborhood with your kids. Because it’s true what they say…it all goes by so quickly!

Pumpkin Pasta with Sage Butter
Yields 6 servings Read more…

Autumn Pumpkin Recipes

Autumn Pumpkin RecipesSquashes, Pumpkins, and Gourds Oh My!
One of the things I love most about the Fall, and October in general, is all of the displays with various pumpkins and gourds. They are so pretty and interesting. True, not all of them are edible like gorgeous Goose Neck Gourds but the better majority are.

Granted most of the larger pumpkins and squashes purchased around this time end up on your front doorstep with fangs carved out of them. Not much you can do with them after they have been out there for a while. At least nothing edible…

My question is what do you do with the ones that have been inside and are still good? If we’re talking about a cute little Sugar Pie pumpkin the answer is obvious. Bring on the pies and breads baby!

But there is more to pumpkins than pie…

Acorn and Delicata squash are fantastic to eat and easy to prepare. A giant Cinderella pumpkin is perfect for stuffing with cheese, cream, and other decadent goodness. Pretty green Kabocha squash is used in all sorts of cuisines from Mexican to Moroccan. Of course, Spaghetti squash can be a nice change from your usual pasta. Butternut squash is by far the most well known and eaten of all of the squashes and is great as a soup, in a casserole or on its own.

To help you figure out what to do with your squashes, pumpkins, and gourds, we’ve compiled a list of our favorite dishes for you to try. Read more…