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Archives for November 2011

Easy peasy.

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Don’t you just love when a recipe comes together so easily but looks so much more involved? It’s the perfect fake out. Shhh – don’t tell anyone.

Something about this recipe screams gourmet. Maybe it’s the fresh ricotta that sloooowly melts down into the ridges of the gnocchi – or the freshly cracked pepper that sits on top, giving the ricotta a bit of edge. Or perhaps its the bright green color from the freshly cut green beans or peas. Whatever it is this recipe is ready to be a regular in your meal routine. Whether it’s for a quick mid week dinner or to be served in a huge bowl for your guests Saturday night.

We enjoyed it last night in deep bowls with the fire crackling in the background. Doesn’t get much better than that.

Creamy Pesto Gnoochi
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Ingredients
  1. 1 lbs gnocchi (refrigerated or frozen)
  2. salt & pepper
  3. 1/2 pound green beans, cut into 1/2 inch pieces
  4. cup of fresh peas
  5. 1 cup of pesto (homemade or store bought)
  6. 1/4 cup heavy cream
  7. 1/4 cup ricotta
Instructions
  1. Cook the gnocchi according to the package directions.
  2. Meanwhile, bring a large saucepan of water to a boil and add some salt. Cook the green beans until tender, about 3 minutes. Drain.
  3. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through. Stir in the green beans and peas to warm. Divide among bowls and top with spoonfuls of ricotta and freshly cracked pepper.
A Life From Scratch. https://a-life-from-scratch.com/

Perfect way to end the week.
Courtney

‘Halloween Eve’ Jambalaya

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Do you ever have an evening in your own home where you stop at think wow, work is totally worth this. I was having an ‘i’m obsessed with every single part of my home’ moment Sunday night. From the newly decorated dining room to the blazing living room fire to the middle pendant light in the kitchen that refuses to work no matter what we do. (A ghost?) I loved it all.

We hosted a small cozy dinner party on Halloween Eve to get the kids together and christen the new dining room. I kept insisting it would be casual as I for sure wasn’t getting out of my jeggings and the polka dot socks I was sporting had two small holes in them. I had absolutely no intentions on changing them.

We needed something completely tummy satisfying to match the feel of the spooky and lazy Sunday evening. What better to go down then big bowls of rice with an abundance of sauteed veggies, thick chunks of smoked sausage, and tender shrimp all seasoned up perfectly? Yes, jambalaya sounded like just the trick. (Bonus, this one is really good for you and fast to make – for real!).

It was a hit – each of us consumed two bowls (some larger than others) as we dined in the eerily lit dining room while discussing the current health care reform and the kick a*s wine we were drinking (Bodegas Alto Moncayo, a 100% grenache from Spain). The little goblins happily played together which is a true testament to just how different 6 months can make. At that time it was rare to end the night without one bleeding or bruised. This evening was injury free (well, almost).

After dinner we sat in the dark living room by the dwindling fire to hear M talk about the time he was left to tend to the trick or treaters alllllllll aloooooooone. A ‘ghost’ continued to play with the fire and soon it went pitch black. BOO!

I think I’ve found a new tradition – Halloween Eve in, how fun. Just what you need before the crazed sugar filled day to follow. Talk about scary – yikes!

Halloween Eve Jambalaya
Serves 4
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Ingredients
  1. 1 TBS olive oil
  2. 1 large onion, diced
  3. 1 red pepper, diced
  4. 1 green pepper, diced
  5. 3 stalks celery, diced
  6. 2 cloves garlic, minced
  7. 1/2 tsp salt, plus more to taste
  8. 1/4 tsp pepper, plus more to taste
  9. 1 tsp paprika
  10. 1/2 tsp dried oregano
  11. 1 hearty stem of fresh thyme
  12. 1 fresh bay leaf
  13. 1/4 tsp cayenne pepper
  14. 1 TBS tomato paste
  15. 6 ounces smoked sausage (turkey/chicken/pork - whatever you want)
  16. 2.5 cups chicken stock
  17. 1 14 ounce can diced tomatoes with juices
  18. 1 cup uncooked brown rice (if doubling, use 2.5 cups)
  19. 1 lbs peeled and deveined shrimp
  20. 1 cup peas
  21. hot pepper sauce, for serving
Instructions
  1. Heat the oil in a large dutch oven over medium high heat. Add the onion, peppers, and celery and saute until they begin to soften, about 8 minutes. Add in the garlic towards the end. Mix the rest of the ingredients, up until the tomatoes. Salt to taste. Bring to a boil then stir in the rice. Cover and reduce heat and simmer for about 20 minutes or until the rice is done and most of the liquid is absorbed. (Note - if you are doubling the recipe this part will take longer, I'd check after 30 min or so).
  2. Add the shrimp and peas and cook covered for another 5 minutes.
  3. Scoop into deep bowls and top with hot sauced if desired.
A Life From Scratch. https://a-life-from-scratch.com/

 

Ok – time to buy some new socks.
Courtney

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