Our Table - Whole Wheat Pasta with Kale

Ingredients

• 4 slices bacon (2 ounces), cut into 1/2-inch strips
• 3 garlic
• 1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cups reduced-sodium canned chicken broth
• 1 pound whole-wheat spaghetti
• 1/2 cup coarsely grated fontina cheese, plus more for serving

Directions

1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet.
2. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon.

Our Table - Sweet Paprika Pork

Ingredients

• 4 slices bacon (2 ounces), cut into 1/2-inch strips
• 3 garlic
• 1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cups reduced-sodium canned chicken broth
• 1 pound whole-wheat spaghetti
• 1/2 cup coarsely grated fontina cheese, plus more for serving

Directions

1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet.
2. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon.

Do you have a quick dinner to share? 

On Our Table - Pesto Pasta Soup

• 
  
• 1 tablespoon olive oil 
• 2 cups chopped onion 
• 1 cup sliced leek (about 1 small)
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 4 cups chopped tomato (about 2 pounds) 
• 3 cups water
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup diced zucchini
• 1/2 cup frozen petite green peas 
• 1/2 cup frozen French-cut green beans 
• 1/3 cup uncooked pastina (tiny star-shaped pasta) or any small pasta
• 2 tablespoons chopped fresh or 2 teaspoons dried parsley
• 1/4 teaspoon black pepper
• 6 teaspoons pesto
• 1 cup of half and half
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Directions

• Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and sauté 10 minutes. Add tomato, water, broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini, peas, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Stir in pasta, parsley, and pepper, and cook 8 minutes. Remove from heat and poor in cup of cream. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese. Garnish with greens and serve. 

What warm recipes are you making on these cold winter days?

On Our Table - Mushroom Tart

Flour, for rolling out puff pastry
1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1/8 cup sweet onion, chopped
2 tablespoons olive oil
Coarse salt and ground pepper
1 lb of your favorite Mushrooms (I use Portabella , Shiitake, Chanterelle, White & Brown Mushroom)
Chives
Parmesan Cheese (freshly grated less then 1/8 cup)
Fontina Cheese For topping (freshly grated)

Directions

Pull frozen puff out early and let it thaw out in the fridge for at least 2 hours.

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a  rectangle. Trim uneven edges. Place the pastry on a greased baking sheet. With a sharp knife, lightly score dough to form a 1-inch border (will look like a frame). Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 10 minutes.

Meanwhile, in a frying pan on medium heat toss onion with 1 tablespoon oil cook until onion begins to brown, about 5 minutes. Stir. Continue cooking poor in the remaining oil. Add mushrooms; cook for about 10 minutes. season with garlic salt and pepper. Cover and cook until wilted, about 5 minutes more.

After removing the puff pastry from the oven. Top dough with mushrooms. Scatter chives and cheeses. Bake until cheese is lightly browned, about 6 minutes.

You can top the tart with anything you like that is in the fridge. Vegetables, chicken, pesto, ect.)

Try this recipe out with your own twist!
How did it turn out for you?

On Our Table - French Fry Fun!

The under appreciated art of frying the potato was finally mastered tonight. Sure we all eat the fattening delight known as the french fry but do we ever really think about how hard they are to master? French fries are not just fried potato as most think. Go ahead and throw a fresh cut potato in a boiling bath of oil, you will get a undercooked mushed mess. For two years ever since Dylan wanted fresh fries to accompany his beloved buffalo burgers I have tried to make the perfect side dish and miserably failed again and again fallowing every recipe I could find in my stockpile of cook books. Tonight I tried a new method and we ate the best home made fries of our lives.

These fine fries are what you will enjoy if you follow these easy steps. Peel, cut, wash, soak, boil, fry!

Enjoy the task at hand and embrace the joy of cooking, be patient when cooking new things and you too can over come any cooking task at hand.


Have you mastered a recipe lately?

Our Puppy - Leaves, Squirrels , and Crows OH MY!

Today we went for a long family walk in the park! It was a nice fall day. The sky was blue, the leaves filled the ground and the park was full of laughing children. The park has become Braylee's favorite "hot spot". She loves to see the playing children and other dogs. But today there where other interesting things on the move.

The leaves have begun to fall here. Braylee loves to grab everyone she can and carry it in her mouth like she has one the best prize; till the next one comes along. We played smell and grab the leaf for awhile till a fuzzy little squirrel scattered by.

Braylee had the perfect size animal to play chase with. Braylee ran as fast as she could after the fluffy tailed squirrel with such joy. I grasped her leash and she zoomed this way and that. Right to a tall pine tree. The squirrel zoomed up and Braylee circled the trunk confused on where the squirrel had gone. The squirrel stared down from the tree in victory.

I passed the leash to Dylan and we walked through the empty soccer field. All was calm till the crow family moved. Braylee once again thinking everyone/thing wants to play, ran full speed to the center of the field after the black birds. Dylan holding on to her was not far behind. This time the "new found friend" flew away. Braylee on her hind legs looking above her looked as though she too wanted to take flight!

Just then rain began to fall. It was time to head home. Even though Braylee made no new friends. She was one happy dog and came home to take a nap!

On Our Table - Pancakes In Bed

This morning Braylee got me up at 6:45 on the dot as always for her morning meal. Dylan slept soundly as we tip toed out of the room to start the day. After catching up on email, edits, a quick chat on the phone I decided to make the sleepy head breakfast. Dylan loves pancakes... so pancakes it is! (Here is my favorite home made pancake recipe)...

Ingredients

    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 tablespoon white sugar
    1 1/4 cups milk
    1 egg
    3 tablespoons butter, melted

Directions

    In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
 
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

At 8:45am Braylee and I tip toed back in the room with the plated pancakes in hand. We woke the sleepy head for a warm breakfast in bed. Dylan enjoyed his meal and the day then started for all! :)

Who can you surprise with Breakfast in bed?