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A Life From Scratch.

A Life You Adore Around A Table You Love.

M’s green beans.

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I honestly can’t believe I haven’t posted about these green beans. They appear in our home almost weekly regardless of the season. They sit along nicely next to some grilled chicken in the summer or just as nicely next to some warm and comforting crockpot chicken in the winter, like we enjoyed last night.

I guess I haven’t posted about these because to me they are, well, boring. And I mean that in the best possible way. They are boring because they are painfully EASY, come out perfect every single time, and I know M will gobble them up. (Something he often refuses to do when the color green is involved). These aren’t a challenge, these are something you can throw together in an instant and literally cook in your sleep. The search for your perfect go to side is officially over.

If you are a green bean fan, or even if you aren’t, I suggest stocking up on the few basic ingredients to keep these on rotation in your home. I promise they’ll go down easy!

Roasted Garlicky Green Beans
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Ingredients
  1. Preheat your oven to 425. Line a baking sheet with foil (easy clean up).
  2. a handful of green beans for every person you want to serve. (2 people would be 2 handfuls).
  3. fresh cloves of garlic, one for every handful
  4. sea salt
  5. freshly ground black pepper
  6. olive oil
Instructions
  1. Preheat your oven to 425. Line a baking sheet with foil (easy clean up).
  2. Grab a handful of green beans for every person you want to serve. (2 people would be 2 handfuls). Slice up some fresh cloves of garlic, one for every handful. Sprinkle with some sea salt and freshly ground black pepper. Drizzle olive oil all along the top. Toss together with your hands.
  3. Roast for 15 - 18 minutes, until the green beans have a nice roasted color and the garlic is extremely fragrant.
A Life From Scratch. https://a-life-from-scratch.com/

 

Done!
Courtney

A rare gift.

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Last Thursday at work was a busy day and I didn’t have the chance to get out of the office. In the back of my mind I had one ingredient on my mind, parmigiano-reggiano. In order to make the dinner I had planned for the evening I had to pick some up. And I wasn’t quite sure how that was going to happen with leaving work at 4:30 and needing to pick up L by 4:45.

Then I had an idea. I texted the owner of the completely charming Italian cafe in my building, GAVI Cafe. ‘Do you stock fresh parmigiano-reggiano and if so can I please buy a chunk?’ Unfortunately her response was ‘no’ but then my day turned around. As she has just gotten back from Italy (I know – swoon!) she had brought home a very large piece fresh from the source itself. And she offered me some to pick up on my way home…!

Wow. Not only did I avoid a trip to the grocery store but I was getting parmigiano-reggiano straight from Italy! The foodie within could not have been more excited to try it out. As she sliced me a rather large piece and offered some that fell apart in the meantime I was in love. It slooowly melted in my mouth and was better than I could ever have imagined. Yes, definitely not what I’d find running into Trader Joe’s. I will never be the same.

I knew a recipe worthy of such a piece of parmigiano-reggiano needed to be featured that night. Fortunately I had just the trick up my sleeve. This penne dish is ‘jaw-droppingly’ delicious on it’s own. Topped with the fresh cheese from the heart of Italy and we were in heaven.

Jaw Droppingly Delicious Asparagus Penne
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Ingredients
  1. Salt
  2. 1 lbs thin asparagus, trimmed of ends
  3. 1 lbs whole wheat penne pasta
  4. 1 TBS olive oil
  5. 2 TBS butter
  6. 2 large garlic cloves, minced
  7. 2 TBS flour
  8. 3/4 cup vegetable or chicken stock
  9. 3/4 cup half & half
  10. 2 TBS Dijon mustard
  11. 2 tsp grated lemon zest
  12. freshly ground black pepper
  13. 2 TBS freshly chopped tarragon (if this isn't your herb, cut it back a bit)
  14. juice of 1 lemon
  15. grated parmigiano-reggiano, the best you can find
Instructions
  1. Bring a large pot of water to a boil and salt the water. Drop the asparagus in for 2 minutes then remove from the water and chop into 2 inch pieces. Set aside. Add the pasta to the water and cook to al dente.
  2. To a large skillet placed over medium heat, add the olive oil and butter. Gently saute the garlic for a minute or so then sprinkle in the flour and cook for another minute, stirring. Whisk in the stock, half & half, mustard and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2-3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat.
  3. Turn off the heat and adjust the salt&pepper to taste then top with the grated cheese and serve.
Adapted from Rachael Ray
Adapted from Rachael Ray
A Life From Scratch. https://a-life-from-scratch.com/

 

Grazie, Cecilia!
Courtney

A 9 out of 10…?

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Not to toot my own horn, but I made a really excellent meal last night. I’m pretty sure we cleared our plates within 5 minutes – absolutely no leftovers to spare. M managed to throw out comments like ‘this is soooooo good’ and ‘this is a definite make again’ while consuming extra large perfectly crisp bites.

Then, as I was clearing some of the dishes he threw out ‘yea, that was a 9 out of 10.’ Huh. Excuse me? You literally just inhaled your dinner in almost an uncomfortable way. What on earth classifies a 10 to you?

He then rambled on about some stuffy rack of lamb I had made for a Valentine’s dinner one year and then went into how even his absolute go to favorites, the braised pork ragu and the wingless buffalo chicken pizza, are also 9 out of 10’s. Ok then. So apparently in M’s head ‘fancier’ food equals a 10. Talk about high maintenance!

It’s so funny to me how one person can think of something as such a high compliment (M thinking a 9 out of 10 is amazing) and how another can think it’s just an insult (how exactly was that not a 10????).

To me, these scream a 10 out of 10. Yet, if you have a more dignified palate you might be 1 point disappointed. Either way you look at it though, these puppies slide down pretty easy.

Baked Creamy Chicken Taquitos
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Ingredients
  1. 1/3 cup cream cheese
  2. 1/4 cup green salsa
  3. 1 TBS fresh lime juice
  4. 1/2 tsp cumin
  5. 1 tsp chili powder
  6. 1/2 tsp onion powder
  7. 1 clove freshly minced garlic
  8. 3 TBS chopped cilantro
  9. 2 TBS sliced green onions
  10. 2 cups shredded cooked chicken
  11. 1 cup grated pepperjack cheese
  12. 10 small tortillas, corn or flour
  13. sea salt
  14. cooking spray
Instructions
  1. Decide on your chicken. You can pick up rotesserie chicken and shred it, or, you can rub two bone in chicken breasts with olive oil, salt, and pepper and roast at 350 degrees for 45 minutes. Comes out perfectly tender each time.
  2. Preheat (or increase) the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  3. Heat cream cheese in the microwave for 20 seconds until soft. Mix in all ingredients up until the green onions. Add the cooked chicken and cheese and combine. (Note, this can be made ahead of time and kept in the fridge for 2 days.)
  4. Heat up a few tortillas at a time for 20 seconds using a damp paper towel in between each one. Place 2-3 TBS of the mixture towards the lower 1/3 of the tortilla. Slowly roll up and place seam side down on your baking sheet.
  5. Repeat with all tortillas. Spray the tops lightly with cooking spray and sprinkle with sea sat.
  6. Bake for 15-20 minutes until crisp and the edges start to get golden brown.
  7. Serve with salsa, sour cream, sliced avocado.
A Life From Scratch. https://a-life-from-scratch.com/

Try not to eat 5…
Courtney

Skinny jean soup.

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Do you ever feel like enough is enough when it comes to your eating habits? I go through periods, typically in the winter, where all I crave is hearty dishes that come served with a more than appropriate amount of calories. My body craves that extra warmth only a bowl of cheesy pasta can provide!

Thankfully I have the will power to acknowledge that I’ve probably gone a bit over board and that taking a (large) step back is needed. That’s where my detox soups come in handy. If you missed this one from last winter, it’s a winner. I could live on it for a week and my body always thanks me later as I’m pulling up the skinny jeans with a bit more ease (i.e. not wrestling with myself on the floor).

We’re giving a new one a try today. It caught me eye as one of the star ingredients is kale. I’m often looking for more and more ways to incorporate this into our diet. It’s one of the healthiest vegetables around and is packed with cancer fighting and cholesterol lowering super powers. BAM! Much more productive than a bowl of cheesy pasta.

The soup turned out lovely and had a serious depth of flavor highlighted with the brightness and zing of fresh rosemary and lemon. Completely satisfying!

Skinny Jean Soup
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Ingredients
  1. 2 TBS olive oil
  2. 1 lage onion, chopped
  3. 4 cloves garlic, minced
  4. 2 stalks celery, chopped
  5. salt & pepper
  6. 2 15.5 ounce cans cannellini beans, rinsed
  7. 1 cup small pasta, preferably whole wheat
  8. 1 bunch kale, chopped
  9. 2 TBS fresh rosemary
  10. 8 cups stock, vegetable or chicken
  11. 1 parmesan rind, optional
  12. 1/2 cup fresh parmesan
  13. 1 TBS fresh lemon juice
  14. crusty bread, for dipping
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and celery and cook until tender, about 6 minutes. Add in the garlic, 1 1/2 tsp salt, and 1/2 tsp pepper. Cook for an additional minute or so.
  2. Add the beans, pasta, kale, rosemary, stock, and parmesan rind, if using. Cover and bring to a boil. Once boiling remove the lid, reduce heat, and simmer until the pasta and kale are tender (4-5 minutes).
  3. Remove the parmesan rind. Stir in the fresh lemon juice and sprinkle with the shaved parmesan before serving. (Or a little sautéed bacon, for M).
Adapted from Real Simple
Adapted from Real Simple
A Life From Scratch. https://a-life-from-scratch.com/

 

Bring on the skinny jeans!
Courtney

Calabacitas.

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Huh? That’s exactly what I thought when I read the title of this recipe from my new ‘Homesick Texan’ cook book given to me by my mother in law for Christmas.

Then I got further into the recipe….

Tangy tomatillos…one pot dish…gets better the longer you cook it…fresh cilantro…spooned into warm flour tortillas. Music to my ears. SIGN ME UP.

The mexican urge within kicked in hardcore and I frantically grabbed my pen and notepad to write down the ingredients. It was not even 9AM and L and I were off to Caputos to stock up on the veggies to fill this hearty stew.

I hope it goes over well. I’m feeding M tonight who lands from DC as well as my mom who lands from visiting my adorable sister at Davidson college. My dad will also be enjoying a bowl and due to his aversion to spicy, I’ll be switching up the serrano chiles to jalapenos. Lots of different tummies to please tonight – the pressure is ON! Just the way I like it.

Calabacitas
squash and pork stew
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Ingredients
  1. 1 TBS vegetable oil
  2. 2 to 3 pounds boneless pork shoulder, trimmed, and cut into 1 inch cubes
  3. 1 yellow onion, chopped
  4. 4 cloves garlic
  5. 4 serrano chiles or jalapeno, your call
  6. 1/2 cup chopped fresh cilantro
  7. 1/2 pound tomatillos, husks removed and cut into bite sized chunks
  8. 1 TBS cumin
  9. 1 tsp dried oregano
  10. 1 lbs zucchini, diced
  11. 1 lbs yellow squash, diced
  12. 1 cup corn, fresh or frozen
  13. 1.5 cups chicken stock
  14. salt & pepper, to taste
  15. 2 TBS lime juice
  16. warm tortillas, for serving
Instructions
  1. In a large dutch oven or pot, heat the oil on medium and brown the pork until light brown on all sides. It's best to do this in batches, so you don't crowd your pot. Add more oil as needed.
  2. Remove pork from the pot. Add the onions and cook until softened, about 8 minutes. Add in the garlic and cook for 30 seconds more.
  3. Place the pork back in the pot and add in everything up until the stock. Bring to a boil, turn the heat down to low, and simmer for 30 minutes covered.
  4. Remove the lid and then simmer for 30 more minutes - or, all day. Whatever you have the time for. Add salt & pepper to taste. At the end, stir in the lime juice and serve with the warm tortillas.
Adapted from The Homesick Texan
Adapted from The Homesick Texan
A Life From Scratch. https://a-life-from-scratch.com/

 

Anxiously awaiting the verdict…
Courtney

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