Salmon, Asparagus, and the Space Center

My co-workers and I are starting to get a little more settled every day.  I made the final trip to my original office and packed the last of any further supplies and items I needed for me and the firm I am with.

Currently our home office has (between me and my coworkers) a total of 6 monitors...yes, that's correct, 6!  I am so blessed to at least have an actual dedicated room that has always served as a home office...with 3 desks.  (Little did I know that one day I would need our quaint home office to run two companies, hold college classes, and run a leadership orientation program).  Okay, well one of those desks used to be my craft/wrapping/creative table, but since I had to relinquish my main desk to one of my younger co-workers, I have now set up command central at my "table".

I am quite certain, without a doubt, that looking at all our monitors, wires everywhere, keyboards, printer, shredder, and file drawers that I could single-handedly launch a space shuttle from my craft table (desk).

Speaking of the space program, if you are tired of walking your dog seven times a day, cleaning your house the twelfth time this week, or foraging for groceries at the store, take a break and watch "Hidden Figures" on your favorite movie channel.  If you're into "based on a true story" - Kevin Costner acting - emotionally and inspiring movie...you will LOVE this flick!

As I was shopping for this recipe, the store was all out of capers because...well you know why!  I stumbled on this jar of beauty and it worked wonderfully in the recipe.  I may just change it permanently to this.  Enjoy and be well.

Salmon and Asparagus in Lemon Piccata Sauce

Courtesy of Carlsbadcravings.com

For the Salmon:

4 skinless salmon fillets

2 Tbl butter

1 Tbl olive oil

3 Tbl flour

1 tsp EACH of garlic powder, onion powder, salt, lemon pepper, and paprika

1/2 tsp EACH salt and pepper

For the Piccata Sauce:

2 Tbl butter

3 Tbl minced shallots

3-4 cloves garlic, minced

1 cup low sodium chicken broth

1/2 Tbl cornstarch

2 Tbl lemon juice

3 Tbl capers, drained

1/4 tsp pepper

pinch of salt

1 bunch asparagus, trimmed, halved

Pat fillets dry with paper towels.  Whisk flour and seasonings together in a small bowl/plate.  Add salmon and season each side.  Shake off excess flour.

Heat 1 tablespoon oil with 2 tablespoons butter in a large nonstick skillet over medium high heat.  Once hot and the butter is melted, add the salmon.

Cook salmon for 3 minutes, or until golden brown on the bottom.  Flip salmon over and cook for 2-3 minutes, or to desired doneness, then remove to a plate.  Don't wipe out the skillet.

Melt 2 tablespoons butter with the remaining drippings in the skillet.  Add shallots and saute while scraping up the drippings for 2 minutes or until softened.  Add garlic, saute 30 seconds.

Whisk chicken broth with cornstarch and add to skillet along with lemon juice, capers, salt and pepper.  Simmer for 2 minutes, stirring occasionally.

Add asparagus and simmer until crisp tender, 3-4 minutes.

Add salmon back to pan and warm through, spooning the sauce over salmon.  Serve with rice, pasta, or potatoes.

One Year Ago: Apple Pandowdy and Epic Failures
Two Years Ago: White Trash Cookies
Three Years Ago: "Clinks" Spinach Salad
Four Years Ago: Mastering The Art of Desserts and The Masters
Five Years Ago: Spicy Sausage Skillet and Home Sweet Home
Six Years Ago: Mushroom Soup for Momma's Soul

The Best Cheesecake with Raspberry Sauce

I have decided to take this opportunity and start offering online Zoom "Quarantine Cuisine Cooking Classes".  Just kidding.  April Fools.  

However, I have been sticking to trying to make a new recipe each week, which as you know given the state of stock at grocery stores, can be quite the challenge in itself.  At the same time, I am teaching my daughters some new techniques as well.

This week we conquered our springform pan application by making a classic New York style Cheesecake complete with a homemade raspberry sauce.  Oh my goodness this is straight out of our favorite New York steakhouse...truly awesome! If you have the time to make this for Easter or any other special celebration, I highly recommend it...you won't be disappointed.  

Enjoy and keep life sweet!

Princess Brinkley was not as impressed with our accomplishment...see exhibit below.  She is not pleased with our current work at home situation as we have completely interrupted her daily napping(s) schedule!

The Best New York-Style Cheesecake

Courtesy of Food Network Kitchens

Crust:

2 cups graham cracker crumbs (from about 16 graham crackers)

1 stock (8 Tbl) unsalted butter, melted

1/4 cup packed light brown sugar

1/4 tsp kosher salt

Filling:

2-1/2 pounds (5 - 8 ounce blocks) cream cheese, at room temperature

1 cup granulated sugar

1/2 cup heavy cream

5 large eggs, at room temperature

Zest of 1 lemon, plus 2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

1/2 tsp kosher salt

Raspberry Sauce

Courtesy of Driscoll's

2 packages (6 ounces each) raspberries

1/4 cup granulated sugar

1-1/2 tsp cornstarch

For the Cheesecake ~

For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees.

Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.

Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.  Bake the crust until golden brown, 15 to 18 minutes.

Cool completely on a rack.  Wrap the bottom and up the sides of the pan with foil and place in a roasting an.

For the Filling ~

Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on a medium speed until smooth.  Add the granulated sugar and beat, scraping the sides of the bowl a needed, until light and fluffy.  Gradually add the cream, beating until combined.  Beat in the eggs one at a time.  Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip.  Pour into the prepared crust.

Bring a kettle of water to a boil.  Carefully place the roasting pan in the oven (don't pull the rack out of the oven).  Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.

Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.

Remove the cheesecake from the roasting pan to a rack.  Run a knife around the edges and cool to room temperature.  cover and refrigerate at least 8 hours and up to overnight.

Bring the cheesecake to room temperature 30 minutes before serving.  Remove the springform ring.  Dip a knife in warm water and wipe dry before slicing each piece.

For the Raspberry Sauce ~

Puree raspberries in a blender or food processor until smooth.  Press through a mesh sieve to remove seeds.  Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.  Whisk puree, sugar, and cornstarch in a small saucepan until blended.  Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened.  Remove from heat and let cool.

One Year Ago: Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce

Two Years Ago: White Trash Cookies

Three Years Ago: Bobotie and Bring'n the Challenge

Four Years Ago: Mastering The Art of Desserts and The Masters

Five Years Ago:  BBQ Chicken Fiesta Salad and Touring The Big South

Six Years Ago: Chinese Chicken Salad - Ramen Style

Bourbon Chicken

I am trying to look at this whole work from home remotely in a positive light and see the good in it every day.

• My families and friends are all healthy and safe.
• I have become accustom to the new grocery shopping status and have still been able to find food for my family.
• Weather (and God) permitting, I get to work outside sometimes on our deck with my laptop.
• I have gone from commuting one hour each way back and forth from home to work, to now only 30 seconds to walk into my home office.
• I am saving lots of money on gas and mileage on my vehicle.
• I am allowing myself to take a mid-day walk every day when there isn't a blizzard.
• I can have dinner on the table now in record timing, since I "get home" at a decent hour now.

Whenever the day comes that we are all allowed to return to our work locations, this recipe will definitely stay in my que for my long commutes back home.  It comes together so fast and tastes amazing.  Have a blessed week everyone!

Bourbon Chicken

Courtesy of spendwithpennies.com

2 pounds chicken thighs or breasts, boneless and skinless

2 Tbl olive oil

1/4 cup low sodium soy sauce

1/4 cup bourbon

1/4 cup apple juice

1/4 cup dark brown sugar

1 Tbl fresh garlic, grated

1 Tbl fresh ginger, grated

1 Tbl rice wine vinegar (not seasoned)

1/2 tsp red pepper flakes

1/4 cup water

1 Tbl cornstarch

1 Tbl cold water

2 green onions, thinly sliced, green tops only

Trim off any extra fat on the chicken and cut into 1-inch pieces.

In a medium sized mixing bowl whisk together soy sauce, bourbon, apple juice, dark brown sugar, grated garlic, grated ginger, rice wine vinegar, red pepper flakes, and water.

Heat olive oil over medium-high heat and cook in batches until browned and mostly cooked through.

Pour the sauce mixture into the skillet with the chicken and simmer for 15 minutes.  This will help cook off the alcohol in the bourbon and fully cook the chicken throughout.

In a small bowl whisk together the cornstarch and the cold water.  Add to mixture and cook until teh sauce has thickened and coats the chicken fully.

Stir in green onion tops and server over rice.  Served with pan seared chicken and vegetable pot stickers (dumplings).

One Year Ago: Roast Pork Loin with White Bean and Mushroom Ragout

Two Years Ago: Eating My Words...Part 2...Cheese & Crack

Three Years Ago: Creamy Garlic Butter Tuscan Shrimp

Four Years Ago: Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

Five Years Ago: Blackberry Coffee Cake with Pecan Streusel

Six Years Ago: Friday's Fish Fry for Blake's Birthday

Ham and Swiss Crustless Quiche and Searching for Something

I have just completed my first week of quarantined work from my home office...it did not go well.

Along with me being in this situation, is also my husband and one of my daughters (more on her in a bit).  This new norm of us being together 24-7 is going to take some adjusting.  I have realized the hard way that I am very set in my routines, which I am learning are very different than my husband's routines.  

Whether it is for the next week or next few months, I am going to need to dig down deep into the depths of my soul to be a better, and more patient person to get through this.  One thing that I did learn is that we needed to set the most important rule:  No eating in the office.

I made the unfortunate mistake a few months ago (before this new life of circumstances happened) purchasing a case of Miss Vickie's kettle chips.  I thought I was being a nice, proactive wife and getting snacks for my husband's weekend golf outings.  

Present day...one of my co-workers came in our home office for their 10:30 snack break...eating the loudest chips ever made on earth!  There is no way those chips are that loud on the golf course, they would never be allowed.  I know my hearing is very sensitive and all our nerves are running a bit edgy right now, however, new rule!! No eating in the office.  

I don't know who I feel most sorry for, my husband or daughters.  My husband's golf has come to a standstill thanks to everything on earth closed right now.  He hurt his back, so cannot even play in our practice garage that we set up for him.

Both daughters were supposed to have spring break and well, as you know that didn't happen either.  As one of them were home for their "break", she received an email from her college on a mandatory move out immediately.  So, we headed out on Monday and had 4 hours to pack up her life and get her back home.  The other daughter is hosting Zoom Disney movie parties with her friends and seems to be enjoying those moments being as social as possible right now given the circumstances.  I feel so bad for them...this is not how your college springs breaks should go.

So, as we are all searching for some thing or some way to get through these days, this breakfast quiche is easy, delicious...and quiet to eat!

Ham and Swiss Crustless Quiche

1 Tbl canola oil

1/2 cup diced white onion

1-1/2 cups chopped ham

1 tsp minced garlic

8 large eggs

3/4 cup whole milk

1 Tbl all-purpose flour

1/2 tsp salt

1/2 tsp fresh ground black pepper

1 cup shredded Swiss cheese

1 Tbl chopped fresh parsley

Preheat oven to 375 degrees.  Coat a 9" deep dish pie plate with non-stick cooking spray.

Add vegetable oil to a 12" skillet and place over medium heat.  Add diced onions.  Saute, stirring occasionally for about 3 minutes or until softened.  Add ham and garlic to the skillet with the onion and cook, stirring for us another minute or tow or until ham is warmed through and garlic is fragrant.  Spoon mixture into the prepared pie dish and spread out evenly.

In a large mixing bowl, whisk together eggs, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and flour.  Pour egg mixture over the ham and onions in the pie plate.  Sprinkle with Swiss cheese and parsley.

Bake 30 to 40 minutes, until golden brown and completely set in the center.  Cool slightly before cutting into wedges.

Serve with your favorite sweet bread or pastry...because you deserve it!

One Year Ago: Grilled Flank Steak Salad with Strawberries

Two Years Ago: Eating My Words...Part 2...Cheese & Crack

Three Years Ago: Blueberry-Raspberry French Toast Bake

Four Years Ago: English Pea Salad and Early Easter

Five Years Ago: Pear Salad and the CIA

Six Years Ago: Spaghetti Squash and Ya Ya's Farm

Pantry Penne Pasta Salad, Prayers, and Not Panicking

The world as we have known it is all changing.  Everything is shifting to uncharted territories for many people all around the globe and we have found ourselves in a new time of uncertainty.

My firm has been no exception.  Over the course of this past week, one by one, each team member is now working from home.  I have spent the past week and half setting up nine remote home offices for various people.  Yesterday I went into the office to pack up my items.  I walked into a dark, deserted space and felt like the lone survivor in a zombie apocalypse movie.

I also just "hosted" my first Zoom Video Conference, which was very interesting to say the least.  Just as we were getting started and our managing partner was giving a speech, the other (comedic) partner emails out during our video conference this photo saying we looked like The Hollywood Squares (you have to be a child of the 60's/70's to appreciate this reference).  I lost it right there and proceeded to get an uncontrollable case of the giggles during my bosses speech!

I think laughter (and prayer) truly is the best medicine.

Since it looks like we are in for the long haul right now, thank God I had just enough of these ingredients to put together a big batch of pasta salad for lunches this coming week at home.

Be well and keep on praying.

Pantry Penne Pasta Salad

1 pound penne pasta, cooked as packaged directions, drain and cool
2 cooked chicken breasts, diced
1 cup roasted red peppers, chopped
2 cups grape tomatoes, cut in half
1 cup marinated artichoke hearts, chopped
8 ounces crumbled feta cheese
8 ounce jar Kalamato olives, pitted and cut in half
1 bottle Newman's Balsamic Vinaigrette

In a very large bowl, add all ingredients (except Balsamic Vinaigrette).  Toss well to incorporate all ingredients.  Slowly add the vinaigrette, to the consistency of your liking.  (I ended up adding about 1 cup total).

Toss ingredients with vinaigrette.  Cover and chill for at least one hour before serving.

One Year Ago: Grilled Flank Steak Salad with Strawberries
Two Years Ago: Eating My Words...Part 2
Three Years Ago: Pesto Chicken Caesar Salad
Four Years Ago: Bunny Bark and Blizzards
Five Years Ago: Pear Salad
Six Years Ago: Honey Ham Biscuit Sliders

Aspen Coffee and the ABCs of Marriage

As far as being a wife goes, I think I am very simple and low maintenance.  I don't ask for much and I try to be flexible (with most things)...except for mornings.

We have a lovely coffee bar area in our kitchen.  My husband is up every morning before any rooster and always makes the coffee for "us".  I am very blessed that he does that for "us"...well he mainly does it for me.  If I am being completely honest, I am not very nice if I don't have my mug of coffee when I wake up.

Since I do not see the coffee canister every morning, only he knows if we are running low (or even worse), completely out of coffee for the morning...and even worse than that, forget to tell me when I am headed to the market for weekly shopping.

There has been an occasion or two where my husband has headed to one of our local coffee drive-thrus and had coffee at the ready for me before I even woke up.

My coffee of choice is Chock full o' Nuts.  So, forget the toilet paper shortage, if I cannot find any more of my coffee...this whole quarantine is not going to go well! 

So, all you young newlyweds out there, remember the ABCs of marriage...Always Buy Coffee!

Since there was no St. Patrick's Day celebrations this year, thanks to our current pandemic, and no Irish Coffees to be had, this one is a spectacular option.  I use to enjoy these when I first moved to California and was introduced to The Chart House restaurant.  Enjoy and stay well.

Aspen Coffee

Inspired by The Chart House Restaurants

1/2 ounce Kahlua

1/2 ounce Bailey's Irish Cream

1/2 ounce Frangelico or Grand Marnier

Fill with hot coffee

Whipped cream garnish

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Four Years Ago: Baked Shrimp Scampi

Five Years Ago: Blarney Bark

Six Years Ago: Taco Tuesdays - Tri Tip Version

This sight makes me very happy!

Roasted Cornish Game Hens and Headed To The Unknown

I am, for the most part, someone who tries to be very positive and happy.  I try to live by example that "every day is a good day...some days are just better than others".  That is, until this week.  I have had challenging weeks in the past, but this one, just about did me in.

Let's just start with Wednesday, when I was going for a walk with Kylo.  I was looking up ahead to see if any other dogs were in our vicinity.  In a split second, I found myself face flat down on the sidewalk.  I don't even have a great story to go with it, only that I was not paying attention to the raised, cracked sidewalk that I completely (and very ungracefully) tripped on.

I came down so hard that it literally took the wind out of me and I had to just lay there for a few minutes before I could even roll over and try to get up.  Needless to say, the complete side of my body and ribs are bruised, deep down.  I'm not entirely sure, but I think I left my spleen and gallbladder on the sidewalk too.  All kidding aside, I will be headed for x-rays in the very near future to make sure I didn't break or crack my ribs.

So, two days of pain leads me to Friday the 13th.  I'm not one of those superstitious types, but probably one of the most horrible days I have experienced in a very long time (let us not forget that it was also Daylight Savings Time AND a full moon this week)...it started as a very overcast, foggy, dreary day.  One of those where the wet cold just goes through your bones.

It was the anniversary of my sister-in-law Jodi's passing, which always brings me incredible sadness this time of year.  Then, I called my grandmother for her 93rd birthday and learned she was not feeling well and has pneumonia.

The worst part of the day was in the afternoon.  I have somewhat been listening to the news on the whole COVID 19 issue.  I don't know if I really wasn't worried about it, or just too busy to pay attention to how the public has been reacting.  The entire day I just kept hearing that every store in the state was running out of food.  How is that even possible?

Well, I hadn't even had time earlier in the week to do my normal shopping, so I thought I would "just run out real quick" at lunch to get some things for the weekend.

I went to the closest store near me.  There was nothing that could have prepared me for what I was about to encounter.  I went inside and it was pure mayhem!  There was not one shopping cart or basket to be found.  I went back out to the parking lot...no carts anywhere.  I turned back around and saw an elderly lady heading to her car with a shopping cart.  She looked so scared.  I offered to help put her groceries in her trunk for her and she said yes, that would be very nice.  I then took her cart back into the grocery store...into the abyss!

I won't even get into what I experienced there for the next 2 hours (so much for my quick lunch hour shopping).  I drove home for the next hour sobbing in my car over everything that I had just witnessed.  

The only meat left in the entire store was a large bin of frozen Cornish Game Hens.  If yesterday was even a hint of what's to come, all we can do is pray and prepare.  Peace be with all of you.

Roasted Cornish Hens

Courtesy of thekitchenwhisperer.net

6 Rock Cornish Hens, thawed (~1.4 lb each)

3/4 cup unsalted butter at room temperature

2 tsp garlic, mined

1/2 tsp fresh rosemary, chopped 

1 Tbl fresh thyme, chopped

1 Tbl Kosher salt

1 Tbl fresh ground black pepper

3 Tbl olive oil

Preheat oven to 450 degrees.  Remove birds from wrapping, remove gizzard (from inside) and pat dry inside and out.  Place a cooling rack on a backing pan.  Place them breast-side up on the cooling rack inside of the pan.

In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter.  Carefully separate the skin from the breast.  Spread about 2 tablespoons of the butter between the skin and breast of each birds.  Smooth skin back down to cover the meat.  Rub the olive oil all over the birds and sprinkle with the salt and pepper.

Roast at 450 degrees for 20 minutes.  After 20 minutes, reduce heat to 350 degrees and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165 degrees.  Baste occasionally with pan juices.  Let stand 10 minutes before serving.

One Year Ago: Butter Swim Biscuits and Bomb Cyclones

Two Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip

Three Years Ago: 20-Minute Skillet Tuscan Tortellini and Sun Dogs

Four Years Ago: Portillo's Chopped Salad...Possibilities of Spring

Five Years Ago: Luck of The Irish Cupcakes

Six Years Ago: Sweet Dreams (Layered Sweetness)

Shrimp Cucumber Bites

You know the saying time flashes before your eyes...it's absolutely true.  As I was trying to figure out what to cook and blog this week, I saw this one in my que...from July...of LAST summer!

Well, as they also say...better late than never.

So, as I was saying, our friends made these last summer for a 4th of July party they hosted (hence the red platter).  These little beauties are so, so, so good!  Refreshing and light, but pack a flavorful bite.  Not only are these perfect during our no meat Fridays for entertaining, but I will definitely make these for upcoming Cinco de Mayo.

Shrimp Cucumber Bites
Courtesy of Delish.com

1/3 c. extra-virgin olive oil
1/4 cup lime juice
2 Tbl honey
2 cloves garlic, minced
1 tsp Cajun seasoning
Kosher salt
1 lb. shrimp, peeled and deveined, tails discarded
2 large cucumbers, peeled and sliced about 1/4 to 1/2 inch thick

Guacamole (feel free to use your own favorite recipe or store purchased version)

In a large bowl, combine oil, lime juice, honey, garlic, and Cajun seasoning.  Season with salt.  Add shrimp and toss until fully coated, then cover and refrigerate for 30 minutes or up to an hour.

In a large skillet over medium heat, cook shrimp until pink and completely opaque, about 2 minutes per side.  Remove from heat.

Place a tablespoon sized dollop of guacamole on each cucumber slice.  Top with shrimp and garnish with cilantro (optional).

One Year Ago: Chicken, Artichoke, and Cannellini Bean Spezzatino
Two Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip
Three Years Ago: Julie & Julia's Tomato Bruschetta
Four Years Ago: Portillo's Chopped Salad...Possibilities of Spring
Five Years Ago: Breakfast Casserole and Breaking The Rules
Six Years Ago: Chile-Cheese Egg Bake

Jordan Marsh's Blueberry Muffins

If there is anything I love more than the scent of fresh brewed coffee in the mornings when I wake up, it is the scent of freshly baked blueberry muffins!

At my firm, I am responsible for catering the kitchen every week.  Each Monday morning before I arrive, I go to the organic market and pick up every fresh fruit, vegetable, organic cheeses and crackers, and every other type of healthy snack you can imagine for our office to enjoy through the week.

Sometimes there are extras at the end of the week and we divide up goodies, based on whoever wants to take something home.  Lucky me, I scored the fresh blueberries this week.  Even luckier for me, my husband got up before I did and made these amazing blueberry muffins...from scratch!

Enjoy your weekend!

Jordan Marsh's Blueberry Muffins
Courtesy of New York Times Cooking

1/2 cup softened butter
1-1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups blueberries, washed, drained, and picked over
3 tsp turbinado sugar (Sugar In The Raw)

Preheat oven to 375 degrees.

Cream the butter and 1-1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition.  Add vanilla.

Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter.  Fold in the remaining whole blueberries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter.  Sprinkle the 3 teaspoons of turbinado sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

One Year Ago: "Man"estrone Soup
Two Years Ago: Eating My Words...Part 1...Cheesy Country Ham Dip
Three Years Ago: Lemon Chess Pie
Four Years Ago: BBQ Glazed Meatloaf
Five Years Ago: 24 Hour Salad
Six Years Ago: Tapenade Pasta Salad

Winter Minestrone

Our spring/summer/winter...back to spring weather continues to tease relentlessly.  I just want to go outside and sit on our deck in the sun...for more than 3 minutes.

Until then, I have been on a decorating mission as of late...a bit of a pre-spring cleaning and reviving accessories, if you will.  As I still stick to my motto..."never pay full price for fabulous", I have been nailing it at the local vintage and resale stores.  So many wonderful finds each weekend... just enough to keep me busy (and in trouble).

We are also very early in our Lenten season, so I am forever looking for meat free recipes.  Although this version of our new favorite Winter Minestrone is not meat free, I have also made it without the pancetta and Italian sausage, and it is equally as wonderful.

Winter Minestrone

Adapted from Barefoot Contessa

olive oil

pancetta, 1/2 inch diced

1 pound Italian sausage

1-1/2 cup chopped yellow onions

2 cups (1/2 inch) diced carrots (3 carrots)

2 cups  (1/2 inch) diced celery (3 stalks)

1-1/2 Tbl minced garlic (4 cloves)

2 tsp chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes

6 to 8 cups chicken stock

1 bay leaf

salt and feshly ground black pepper

1 (15 ounce) can cannellini beans, drained and rinsed

8 to 10 ounces fresh baby spinach leaves

 1/2 cup dry white wine

2 Tbl store bough pesto

1 (12 ounce) bag frozen cheese tortellini

freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or dutch oven.  Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.  Add the ground Italian sausage and continue until fully cooked through.  Remove the cooked pancetta and Italian sausage with a slotted spoon, put into a bowl and set aside.

To the same heavy pot, add the onions, carrots, celery, garlic, and thyme and cook over medium heat, stirring occassionally , for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, the cooked pancetta and Italian sausage, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes to one hour.

While the soup is simmering, cook the frozen tortellini according to package directions.  When they are fully cooked, drain and set aside.

Discard the bay leaf, add the beans and heat through.  The soup should be quite thick but if it's too thick, add more chicken stock.  Just before serving, reheat the soup, add the spinach and stir well.  Cook just until the leaves are wilted.  Stir in the white wine and pesto.

In large shallow serving bowls, add a ladle of the cooked tortellini.  Add the minestrone soup over the tortellini.  Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

One Year Ago: Cherry Almond Skillet Shortbread

Two Years Ago: Eating My Words...Part 1...Cheesy Country Ham Dip

Three Years Ago: Nicoise Salad

Four Years Ago: Prosciutto-Wrapped Chicken

Five Years Ago: Spicy Asian Beef

Six Years Ago: Priceless