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A Life You Adore Around A Table You Love.

Easiest dinner, ever.

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sauteed peppers and onions over arugula

Let’s keep things easy in January, shall we?

I came up with this dinner about a month or so ago – it seemed too easy to be true. Kind of like, why haven’t I been doing this my whole life? It turned out delicious and quite healthy, if healthy to you is defined by no carbs. That rule doesn’t fly in our home so of course bread was served on the side. Either way though, this sauteed peppers and onions over arugula is another quick, easy, and healthy go to for your 2014 kitchen repertoire.

Sauteed Peppers & Onions over Arugula
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 TBS olive oil
  2. 2 mild peppers - your choice of color, sliced
  3. 1 red onion, sliced
  4. pinch of red pepper flakes
  5. Italian sausage - as much as you want to make
  6. Arugula
  7. Fresh parmesan, for serving
Instructions
  1. Cook your sausage - you can grill, or, if it's too cold (like now) we roast in a 425 oven for 15-20 minutes.
  2. Meanwhile, warm the oil in a large skillet. Saute the peppers and onions together until they soften and have a nice color on them. Season with red pepper flakes, salt, and pepper.
  3. Spread the arugula on a large serving tray. Spoon the warm peppers & onions over. Slice up the sausage and add to the plate. Top with freshly shaved parmesan.
A Life From Scratch. http://a-life-from-scratch.com/

Eat up!

C

A winter hug.

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chicken corn chowder

If you’re near me in Chicago you know for over a week now it’s just been rough.

The snow is relentless. The temps are painful. I’m all about cozy pajamas days inside with the kids, but after awhile you start to go just a little crazy. Let me rephrase that. The option of slamming your head into a wall doesn’t sound all that bad. 

It was day 5 (or 6 – who knows, I’ve lost count) of being stuck again inside with either a sick kiddo and/or bad weather. It was time to bring out the big guns. When your big outing of the day is walking running to the mail box while being slapped with icy cold wind, sometimes you just need a hug. I texted my girl friend the other day that the idea to leave my home and fill up my tank with gas was exciting to me. My goodness. Let this chicken corn chowder recipe fix all that.

It doesn’t cure the flu – or chicken pox (???)  – or magically bring on 40, heck I’ll even take 30 degree temps, but what it does do is (briefly) warm you from the inside out. It doesn’t get better than chicken corn chowder in a bread bowl on a chilly night, does it? Bonus that this one comes together beautifully and tastes almost good enough to make you forgot that tomorrow’s high is -17. Almost.

Chicken Corn Chowder
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Ingredients
  1. 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
  2. 6 slices bacon, chopped
  3. 8 scallions
  4. 3 Idaho potatoes
  5. 2 tablespoons all-purpose flour
  6. 3 cups whole milk
  7. 2 cups chicken stock
  8. 2 teaspoons Old Bay seasoning
  9. 1 teaspoon dried parsley flakes
  10. 1/2 teaspoon dried thyme
  11. 1/4 teaspoon cayenne pepper
  12. 1 4 ounce can chopped green chiles
  13. 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
  14. Salt and pepper, to taste
  15. handful of grated cheddar, for garnish
Instructions
  1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
  2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
  3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
  4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
  5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
  6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife.
  7. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes.
  8. Garnish with scallion greens, bacon, and cheddar cheese.
Adapted from Buns In My Oven
Adapted from Buns In My Oven
A Life From Scratch. http://a-life-from-scratch.com/

Eat up!

C

garlic parmesan chicken and noodles.

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garlic parmesan chicken and noodles

Typically when you think of chicken and noodles all baked to bubbly perfection in a deep casserole dish, you’re thinking about how delicious it is – but, it comes at a cost. Let’s face it, most casseroles are served with their fair share of butter and cream of condensed soups. Honestly, as delicious as it all can be, I don’t even want to think about what is in those cans.

Meet this tasty dish, garlic parmesan chicken and noodles. You get the hearty from the chicken and noodles, but it’s all wrapped up in a much lighter and easy on the jeans sauce. The top isn’t forgotten as it’s sprinkled with a breadcrumb parmesan mixture that gets that come hither golden color. Go ahead – with this one, you can have seconds.

Garlic Parmesan Chicken and Noodles
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Ingredients
  1. 12 ounces extra-wide egg noodles (I used whole wheat)
  2. 1 2 - 2 1/4 pound purchased roasted chicken
  3. 1 cup frozen peas
  4. 4 cloves garlic, minced
  5. 1 3/4 cups whole milk or light cream
  6. 1 cup breadcrumbs (white or wheat)
  7. 3/4 cup shredded Parmesan cheese
  8. 2 tablespoons butter, melted
  9. fresh thyme
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cook noodles according to package directions and drain.
  3. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken.
  4. In a saucepan combine chicken, peas, garlic, and whole milk; heat through.
  5. Cover and keep warm.
  6. Place breadcrumbs in a bowl and add 1/4 cup of the Parmesan cheese and melted butter.
  7. Stir noodles and remaining Parmesan cheese into hot chicken mixture.
  8. Heat and stir until bubbly.
  9. Divide among four individual casserole dishes or one large one.
  10. Top with the bread crumb mixture.
  11. Bake for 5 minutes or until top begins to brown.
  12. Sprinkle with fresh thyme.
A Life From Scratch. http://a-life-from-scratch.com/

Eat up!

C

Zuppa Toscana.

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zuppa toscana

Alright – let’s reel it in a bit here.

Thanksgiving is always a day to indulge – no questions asked. I enjoyed seconds thirds with absolutely no remorse and as I sat on my couch later in the evening while starting season 1 of Scandal (UM – LOVE!) I could not have been a happier person.

And then it was Friday. I woke up with the best intentions – whole wheat bagel with peanut butter and fruit for breakfast. And then the neighbors delivered a massive tray of beautiful Christmas cookies (you guys rock!). Two three cookies later I thought, ‘lunch – I will be better at lunch.’ I met my darling sister Allie out and something happened. We both finished our veggie potato pancakes topped with two eggs smeared with hollandaise sauce and we said ‘um, let’s order more food.’

Yes, my tiny sister and I actually asked for the menu back. Not one of my finest moments but hey – a couple of fruit crepes later we were finally satisfied. What can I say? We can eat and we have no one but our mother to thank for her super human like metabolism. 

Yet there comes a time and a place where enough is enough and that would be now. This recipe is a great way to cut through the over indulgence that is Thanksgiving (and the day after apparently) and get some super productive and lighter calories into your system. You’ve got a lot of health in this bowl and it could not be more delicious or better for you. 

Eat up,
C

P.S. If you have had and enjoy the Olive Garden’s zuppa toscana this tastes exactly like it – but is a much healthier version. Win win, all around.

Zuppa Toscana
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1lb lean Italian sausage (I used chicken sausage!)
  2. 2 large russet potatoes, cut into 1 inch thick sticks and then thinly sliced
  3. 1/2 onion, diced
  4. 2 garlic cloves, minced
  5. 1 quart (4 cups) chicken broth
  6. 2 cups water
  7. Salt and pepper, to taste
  8. 1 bunch kale, torn from stems
  9. 1/2 cup Greek yogurt
Instructions
  1. Brown Italian sausage in a Dutch oven set over medium heat (add a bit of oil if using lean meat).
  2. Cook, stirring often until cooked through. Drain fat if necessary.
  3. Add onion and garlic. Cook and stir until onion has softened.
  4. Add potatoes, chicken broth, water, salt, and pepper. Bring to a boil.
  5. Lower heat and simmer, stirring occasionally, until potatoes are cooked through (about 10 minutes). Add kale.
  6. Cook until wilted. Lower heat to the lowest setting.
  7. Stir in yogurt; cook just until heated through.
  8. Taste and season with additional salt and pepper if needed.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. http://a-life-from-scratch.com/

Busy chicken.

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baked lemon chicken and veggies

Look – we are all busy. Whether it’s 1 kid, 4 kids, working in the office – air – or home, it’s rare I meet someone in my stage of like that says, ‘huh, actually I’m quite bored.’ Actually let me rephrase that – I’ve never heard that sentence uttered aside from my 7 year old 10 minutes after a playdate has left.

So, even playing field here, right? We are all looking for time saving tips and this baked lemon chicken and veggies recipe is just that. Minimal ingredients and effort – you throw it all in one dish (love!) and roast away for 45 minutes. Just enough time for a glass of wine, homework, and baths if you’re lucky. 

Just make sure to give yourself the time to sit and enjoy because it’s really good. As soon as you’re done you can be back to your busy self. (Or bed, if you’re like me).

Baked Lemon Chicken & Veggies
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Ingredients
  1. 2 lemons
  2. 4 TBS olive oil + more for greasing dish
  3. 2 minced garlic cloves
  4. pinch red pepper flakes
  5. salt & pepper
  6. 2 handfuls green beans, washed and trimmed
  7. 10 red potatoes, cut into 1 inch chunks
  8. 4 boneless skinless chicken thighs
Instructions
  1. Preheat your oven to 425 degrees. Grease a baking dish with olive oil. Thinly slice 1 lemon and place along the bottom of the dish.
  2. Whisk together the olive oil, garlic, juice of 1 lemon, red pepper flakes, salt and pepper. Toss green beans in marinade and then remove and place on top of lemons in the dish. Repeat with potatoes - toss, remove, and then place on top of the green beans. Last up is your chicken - toss to coat and place on top of the green beans. Pour any extra marinade you have over the chicken.
  3. Roast away for 45 minutes.
A Life From Scratch. http://a-life-from-scratch.com/

Eat up,

C

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