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Mushroom + Goat Cheese Fritatta

October 25, 2018

I love frittatas so much – they are such a blank canvas that you can do anything with.

But I have a soft spot for this combo of mushrooms and goat cheese – that tang from the goat cheese with the umami from the mushrooms – such great flavors.

Making one feels like the same amount of work as scrambled eggs or an omelet. It takes maybe 10 minutes longer, but then you have a delicious breakfast or lunch waiting for you for the rest of the week. Of course you could make this for 6-8 people and I do! Sometimes. But I often just make one for me (plus the babies love frittatas now too!) for a very quick breakfast or lunch during the week that is so satisfying.

They also are the perfect meatless meals. Once or twice a week we try to skip out on meat for the day, and although pizza usually fills the dinner time slot, this is a great dish any meal that day. The mushrooms are kind of meaty, the eggs full of protein. It makes you so satisfied after you eat it you won’t miss meat or carbs.

And at the risk of blowing your mind, I recently saw Ina Garten make a frittata in a baking sheet pan, then cut it into squares as an appetizer for a party. It instantly made dozens of filling apps and the effort was so minimal. If you tripled this recipe, you have that amazing option too.

I learned the weirdest fact about mushrooms – they actually taste better if they are slightly wilted/old/looking pretty soggy. Somehow the flavor concentrates as they are aging. So don’t be afraid to use some that look like they are on their way to the nursing home. (Mold or bad smells should be trashed of course).

In addition to mushrooms and goat cheese I also love leeks and shallots, so I used those instead of onions, though they are inter-changable. Unless you’re feeling the French ingredient vibe like I was apparently. I wrote this recipe how I made it – to speed it up I cooked the mushrooms in a separate pan, so they didn’t get crowded. Sometimes I even cook a bunch of mushrooms ahead and use them up through the week in things like omelets, salads, or frittatas. I always add tarragon to them while they are sautéing since tarragon brings out great mushroom flavor.

Then I add them back to the pan with the leeks and shallots and pour the egg over them, then crumble the goat cheese and the chopped parsley over the top.

Let it set for a few minutes, then slide it into a preheated oven. You’ll know it is done when you touch the center and it is cooked, not wet. In less than 15 minutes you’ll have this:

Hope you find a way to make this for a great weekend breakfast, or if you’re like me, just make it for yourself and you’ll have a weeks worth of amazing, fast, healthy meals. Happy Eating! xoxo Katie

Mushroom + Goat Cheese Frittata

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Serves: 6
Prep Time: 30 Minutes Cooking Time: 10-13 Minutes

Ingredients

  • 2 T. butter
  • 1 8 oz packages of mushrooms
  • 1 teaspoon tarragon, dried (or 1 tablespoon chopped fresh)
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, diced (or 1 large)
  • 1 leek, white parts only, chopped
  • coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • ½ cup milk
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 3-4 oz. of goat cheese (feta or gruyere work too)
  • Handful of chopped parsley for garnish

Instructions

1

Preheat oven to 425 degrees.

2

Heat a large pan over medium-high heat, then add butter. When it’s melted, then add mushrooms, tarragon, and a pinch of salt. Sauté for 7-10 minutes, until the mushrooms are soft and slightly browned and fragrant. (I cook these separate so the pan doesn’t get too crowded, other wise the mushrooms steam instead of sauté.)

3

In a second pan, heat olive oil, and add shallots and leeks with a pinch of salt. Stir to avoid browning too quickly, and cook until soft, about 5 minutes. Add the mushrooms to the pan when they are cooked.

4

In a bowl, mix eggs, milk, salt and pepper. eggs and season with salt and pepper, and stir to combine. Pour eggs over leeks and shallots, then add the goat cheese and parsley evenly throughout. Cook, undisturbed, until edges are set, about 2-3 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.

5

Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Chicken Fricassee

October 17, 2018

Have you ever made a dish that you remembered to be just amazing, and then a year went by and you weren’t sure if it would be AS GOOD as you remembered? But then you made it and you realized, YUP it is that good, possibly even better than you imagined.

Just me?

Chicken Fricassee is the dish to make for your next Boss over for dinner/Priest over for dinner/Dinner Party/Birthday/Holiday or just a very special Tuesday night. It’s a classic that should be revived because everyone needs to try this to know that food can taste this good. (It actually dates back all the way to a medieval cook book from 1300’s).

The reason it’s lasted so long through history is because its DELICIOUS. The alchemy of the lemon juice, and the wine, and the fresh herbs, and the vegetables, simmered with cream and egg to make a velvety texture, and then tender chicken that soaks up all the juices, along with rice and bread – it actually makes me close my eyes to take in all that is happening in my mouth, which is my test for the best things I have ever eaten.

Julia Child in Mastering the Art of French Cooking describes a fricassee as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. Technically in a fricassee, cut-up meat is first sauteed but not browned, then liquid is added and it is simmered to finish cooking. But most recipes have you brown the meat first, so I guess there is some room for interpretation.

I knew this to be a classic French dish, but when my au pair from Columbia tasted this she said “you are cooking with flavors from Columbia. This is the type of dish we would make after everyone has been partying all night, and they are hungry again at 1 or 2 in the morning, and this is what they all eat to feel better again.” (If that doesn’t make you want to try this recipe I don’t know what will). But I looked and there is a popular Spanish dish called fricasé de pollo that has spread to other Spanish speaking countries so clearly this dish has travelled not only through time but geography, again because it is DELICIOUS.

To make it, you start by cutting up your veggies (doing this prep before makes assembling this dish so much easier, I highly recommend it) and the chicken (I like smaller pieces than a whole breast):

After you’ve browned the chicken take it out of the pan to rest and start building flavor with the familiar flavors of mirepoix + mushrooms (I used a leek instead of onion but it is good either way). Then you add flour + white wine to this and let it reduce:

^I can’t tell you how good this smelled. The wine, the veggies, the bay leaf. You’ll just have to make it so you can smell it too.

Then, add chicken broth and herbs, and while that heats up, stir together cream and egg yolks. Then – and this is the most complicated part of this recipe but still doable –  you add a little bit of the hot liquid to the cream + egg mixture to temper the eggs so they don’t scramble, but instead create this velvety, creamy, rich complex sauce that holds everything together.  (I used a 1/4 cup instead of a 1/2 cup as the recipe calls for to be extra sure I didn’t add it too quickly!)

Then you add this creamy mixture back to the pan and let everything simmer. Then at the end you add lemon juice and fresh tarragon. These flavors go together so well that the whole is greater than the sum of its parts and does that thing that makes me love cooking so much – it becomes something special and magnificent and memorable.

My kids love rice pilaf, so I serve it with that but mashed potatoes or crusty bread soak up all that delicious flavor. Or you could just drink it straight. It’s that good.

Last night I was still dreaming of it before I went to bed, and I made a small bowl. And I sat there and thought ‘this is what I would order in any restaurant and be totally blown away and happy.’

I don’t have to wish you Happy Eating with this dish – if you make it I know you will have Happy Eating. Cheers!

xoxo Katie

Chicken Fricassee (I doubled this recipe – printer version here): 

Recipe from the blog Everyday Occasions

4 chicken breasts (I cut them in half for kid portions)

4 chicken thighs (remove skin)

sea salt & black pepper

3 tablespoons of butter

2 tablespoons of olive oil

1 small onion, diced (I used one leek instead, so delicious)

2 carrots, diced

1 rib of celery, dice

8 oz. of mushrooms, sliced

2 tablespoons of flour

1 cup of white wine

3 cups of chicken stock

fresh thyme

bay leaf

1/2 cup of cream

2 egg yolks

2 tablespoons of lemon juice

fresh tarragon

Serving suggestions : Rice, French Bread or Mashed Potatoes

Pat chicken with paper towel.  Season generously with salt and pepper.  Melt butter in a heavy dutch oven. Add oil and brown chicken for 4 minutes on each side.  Remove chicken from pan and set aside.

Cook onions, carrot, celery and mushrooms in the same pot until almost soft.  Sprinkle with flour and cook for another minute until flour is absorbed. Pour in white wine and cook for another minute, stirring.  Add chicken stock, thyme and bay leaf.

In a small bowl, mix cream and egg yolks.  Add a small amount of the hot stew mixture to the cream and yolks, stirring constantly.  Your goal is to slowly warm the eggs so they don’t scramble. Once warmed (after about 2 cups of stew mixture is added), pour into the stew pot with vegetables and simmer for 15-20 minutes, until the mixture reduces and thickens.

Add chicken back into the stew.  Keep simmering until chicken is cooked through.  Keep warm on low simmer or in the oven (about 250) until ready to serve.  Before serving, add lemon, 1 tablespoon of butter and fresh tarragon. Serve with rice, french bread, or mashed potatoes.

See  this and more great recipes from Jenny Steffens at http://jennysteffens.blogspot.com

 

Homemade Chicken Noodle Soup

October 11, 2018

I realized on my meal plan that I’ve never blogged about a staple meal in our house, probably because it feels so ordinary and I like a little fancy in a recipe to be blog worthy. But sometimes the classics deserve a space too.

Whenever my family comes down with a cold, like countless other mothers, I try to make a batch of this chicken noodle soup. I love how every mom makes it just a little bit differently and puts there own spin on it, so feel free to play around and make this recipe your own. This is my basic recipe but I like to change up the pasta and the herbs each time.

Sure in a pinch a can of soup works, but I don’t love the flavor anymore – it tastes like tin to me and I notice my kids don’t eat it. When you are feeding lots of people its just as easy and way more flavorful and nutritious to take 20 minutes and put a pot of this together. I usually have a batch of homemade stock in the freezer, and it really adds to the homemade, put-marrow-in-your bones feel to this dish, but boxed works fine.

Side note: One of my rules of feeding a family is always feel good about homemade stock, but never feel bad about boxed. Maybe you already know about the peaceful and easy rhythm of using up your rotisserie chicken carcass and bottom of the veggie drawer contents, and how good it makes your house smell. If not, see how I make chicken stock in this (very old!) blog post. 

One of my favorite things about this soup is using really fine egg noodles. They are creamier than spaghetti noodles, but about the same diameter. You might already have a preference, like larger egg noddles, but its fun to play around with the pasta in this soup. Ditalini? Alphabet Shapes? Orzo? All so fun especially for younger kids. But I usually have a bag of this vermicelli egg noodles in my pantry for this soup. It also goes by thin egg noodles in some brands but it’s the same thing.

And as for herbs, play around with those too. In general, bay leaf, thyme, rosemary, sage, and parsley are all perfect here. I use either a tablespoon of freshly chopped or a teaspoon of dried. We like it herby.

I could go on about the health qualities of this soup but I’m not a nutritionist. Ok fine – herbs have potent healing properties and so does garlic, so feel free to double the amount if you like. My mom used to scrape raw garlic on Triscuits when were sick, which you could also do if your children will eat it.

Homemade Chicken Noodle Soup (print recipe here):

  1. 2 T. olive oil
  2. 2 medium onions, diced
  3. 5 medium carrots, peeled and sliced
  4. 5 medium celery stalks, sliced
  5. 5 cloves garlic, minced
  6. 8 cups chicken broth
  7. 1 teaspoon dried thyme (or 1 Tablesoon fresh thyme, I was out)
  8. 1 Tablesoon chopped fresh Rosemary (or 1 teaspoon dried Rosemary)
  9. 4 cups chicken, shredded or chopped – you can use raw or cooked, see recipe for when to add
  10. 6 oz. (about half a bag) thin Egg Noodles
  11. salt and pepper to taste
  12. Fresh parsley for garnish
  13. A splash of lemon juice, optional

Directions:

  1. Melt oil in large pot over medium heat.  Add onion and cook for 3 minutes. Add garlic, cook for 2 minutes more. Add carrots, celery, bay leaves, thyme and rosemary. Cook, stirring frequently, for a few minutes until onion begins to soften and brown a bit.
  2. If using raw cubed chicken add it after herbs and cook for 5 more minutes
  3. Add chicken broth.  Bring to a boil. Reduce heat to medium low.  Simmer for about 5 minutes.
  4. Add noodles.  Return heat to high.  Bring soup back to a boil.  Reduce heat to medium high. Boil for about 20 minutes until noodles are cooked through.
  5. If using cooked chicken add it here
  6. Taste soup and add additional herbs, salt, and pepper to your preference.
  7. Serve with chopped parsley for garnish

Easy Eggplant Parm

October 5, 2018

I know that Eggplant Parm elicits strong feelings in some people. You either like it or you don’t. If you don’t like it, may I suggest checking out my Chicken Parm recipe? It’s similar in construction and my family loves it maybe a bit more than eggplant parm. Still, we try to eat a meatless meal once a week usually on Fridays and this is one I know they’ll eat.

I love eggplant parm – its such comfort food to me.

It is a great meatless meal, and I’m always astounded at how the eggplant takes the place of meat in terms of meatiness, or substance, in a dish.

This is really an assembly dish, and once you get the hang of it you can make it in 15 minutes. The one point of debate I’ve had with others is that they don’t like this dish if the eggplant gets too soggy. A really easy way to avoid this is to salt it before you start breading it. I lay all the slices in a colander with a big handful of kosher salt covering it. Then I put some weight on it to help extract the water.

My weight of choice was a heavy terra cotta planter (#reallife):

Once you’ve rinsed your eggplant from the salt, its time for the standard flour-eggwash-breading assembly line. Be sure to heat up your canola oil in a large fry pan before you start.

It might seem like a lot of work, but it goes very fast and really gives the dish its decadence.

Once you’ve fried all of the eggplant slices, you layer it in your baking dish, with a layer of sauce on the bottom.

And…that’s pretty much it. The hard work is over. Just pour the rest of the sauce on top and layer slices of mozzarella. Bake at 350 for 30-35 minutes or until cheese is bubbly and browned.

Hope your family loves this dish as much as mine! (ps even the babies loved it!)

Happy Eating, xoxo Katie

 

Easy Eggplant Parm (printer version here): 

2 eggplants, sliced 1 inch thick

Kosher salt

½ cup flour

3 eggs, beaten

1 cup bread crumbs

1 cup parmesan cheese, grated

¼ canola oil + more for frying

2 jars of good quality marinara sauce (we love Rao’s)

1 large package of sliced fresh mozzarella (enough to have 9 slices)

Directions:

Slice eggplant and lay in a colander in layers, generously salting eat layer to draw out water.

When each layer is sliced place a plastic plate or container on top and lay something heavy such as tin cans or a heavy bowl on top. This will help draw out more water. Wait 15 minutes, then rinse well.

 

While the eggplant is being salted, lay out three trays or plates.  Put the flour on one plate, the eggs on a second, and the breadcrumbs, parmesan, and a pinch of salt mixed together on a third.

Preheat oven to 350.

Warm up ¼ cup of Canola oil in a large frying pan on medium heat.

Working in an assembly line fashion, take a slice of eggplant, press it in the flour plate, then the egg plate, then the breadcrumbs/parm mixture. Then place into the hot oil. When the pan is filled, flip the eggplant rounds starting with the first one you put in the pan. It should look golden brown. If not, let it cook for a little longer. When both sides are golden, remove eggplant slices and sprinkle with a pinch of kosher salt while still warm.

Keep working until you’ve breaded and fried all of the eggplant slices.

In a large 9 x 13 inch pan, pour a thin layer of the marinara sauce to prevent the eggplant from sticking to the pan. Then layer in the fried eggplant in slices until dish is full. Then pour the rest of the marinara sauce on top. Lay slices of fresh mozzarella on top.

Bake for 30-35 minutes or until mozzarella is melted on top.

Let cool for 5 minutes, then serve over favorite cooked pasta.

 

Corn, Crab and Bacon Chowder

August 10, 2018

Why is it I crave chowder in the summer? I mean it’s 80 degrees, and I’m dreaming about potatoes cooked in a creamy broth, preferably with seafood.

What the heart wants, it wants, I guess.

A few weeks ago, my husband took the big kids camping and I had the babies solo, and a whole day to get ready for my best friend visiting. It might be some sort of existential test to ask yourself, ‘If you had a whole day alone with twins what would you most like to do?’ My answer was of course cooking. I made this chowder and a loaf of sourdough bread. It took me most of my free waking hours to do that BUT it filled me up and we munched on the bread all weekend with avocados, jam, and cheese. (I used this recipe for the second time and loved it).

This soup was so good and satisfying, and feeds a crowd. I even pureed it for the babies and they loved it! (After I googled if babies can eat shellfish, which they can! Why do I forget all these things?).

I know most seasoned home cooks keep their bacon drippings around forever, and can’t bare to waste it, but I honestly don’t  – it feels like pressure when it’s sitting there. I usually just try to brown up bacon at the start of a recipe and then use it as a garnish. I love the way cooking onions and garlic in bacon drippings infuses a dish with a rich, smoky flavor.

I added peppers to the dish for color, and loved the flavor they added too. And you can use fresh or frozen corn for this recipe, whatever you have. And I used two cups of heavy cream in addition to homemade broth I had in my freezer (makes it so good but use whatever you have!). But you can sub milk if you want though it will loose a lot of creaminess if you do (maybe add a pat of butter in that case. Creamy soups forever).

Or you could just use more of this secret ingredient is right here: cream cheese. Adding cream cheese to creamy soups to add richness, tang and creaminess.

Trust me, you will want to add this to every creamy soup you make from now on. It adds that quality where you can’t stop eating it, something in it is just so good.  

Now if you’ll excuse me, I need to go make another batch of this soup because after looking at these pictures I am totally CRAVING it now.

Happy Eating! xoxo Katie

Corn, Crab and Bacon Chowder (printer version here): 

  • 3 tablespoons butter, divided
  • 8 slices of bacon, chopped
  • 2 garlic cloves, chopped
  • 1 medium yellow onion, chopped
  • 4 all-purpose potatoes, peeled and diced
  • 4 ribs celery, chopped
  • 1 small orange, red or yellow bell pepper, seeded and diced
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2 sprigs of thyme OR 1 tsp dried thyme
  • 5 tbsp flour
  • 6 cups chicken broth
  • 1-2 cups heavy cream depending on how rich you like it
  • 4 cups corn kernels, scraped fresh from the cob, or 1 bag frozen kernels
  • 1 lb. cooked lump crab meat, fresh is available in plastic tubs at many fish counters
  • Chives, chopped for garnish

Instructions

  1. Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  2. Lower heat to medium heat. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
  3. Add celery, potatoes, seasoning with salt & pepper, stir and cook for 2-3 minutes
  4. Add bell pepper, bay leaves and thyme
  5. Add flour and mix it in. Cook, stirring, for 1 minute.
  6. Add broth and cream, stirring to combine.
  7. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
  8. Whisk in 4 oz (half a brick) of cream cheese
  9. Add corn and lump crab, stirring to combine and simmer for 5 more minutes.
  10. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and chives.

 

Weekly Meal Plan 7/16

July 18, 2018

We have finally stopped traveling and settled down into structured days that include a slower pace, time to breath and watch summer thunderstorms and visit farmers markets. There are a little more veggies, a little less sugar, and more time to sit at the table for dinner (my favorite). I know not every season gives us this luxury now, so we’re savoring away. And if these meals look like I am on a health kick its because I am! A month of ‘being on vacation’ provides a lot of motivation for one of those kicks, am I right??

Housekeeping note: I’m posting these meal plans after I make them and shop for them, usually mid-week. My thought is people can look back on them when they are doing their meal planning over the weekend. If there would be a better time to have a new one at your finger tips, feel free to let me know in the comments. 🙂

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Monday 

Maple Mustard Salmon with Lemony Couscous & Steamed Zucchini

Tuesday

Pesto Chicken Kebabs – these look so delicious and are a great way to use up all the basil thats exploding! I’ll add red onions and summer squash to mine.

(Side Note: Please check out this blog Flavor the Moments appetizer index – I want to make everything!)

Wednesday

Cayenne-Rubbed Chicken Breasts with Avocado Salsa

Thursday

Asian Chicken Lettuce Wraps

Friday

Pizza or Pool – this Fig, Carmelized Onion and Blue Cheese Pizza looks amazing if we are up for homemade (I usually go meatless on Fridays so I would leave off the bacon).

Saturday

One day I will post my husband’s award-winning steak! (The awards given by friends and family.) Until then, this steak recipe looks so good – I might just have a bloody mary with my husband’s steak. And how good do these Cauliflower Steaks look for the side dish?

Sunday

Eggplant Parmeasan with Fresh Mozzarella 

I love this dish so much when eggplants are in season, but doing it in the halved eggplants? Beautiful and Genius.