Summer Sandwiches

My new favorite sandwich is this chicken, tomato, basil, olive, and goat cheese sandwich I found in a Williams-Sonoma cookbook. I mean really, can there be a better combination of ingredients? A big mouthful, to be sure. And one I keep on craving. So here's to you and your late-spring, early summer cooking...keeping the kitchen somewhat cool and your tummies full. Not to mention the amazing conversations you'll have in the meantime, at the table with good food.

Chicken and Olive Sandwiches

1 slightly soft French baguette (not the hard crispy kind)
2 boneless/skinless chicken breasts (roll in olive oil and S & P; roast on a baking sheet in 425 oven for 20-25 minutes; wrap in foil after removed from oven to keep moist); slice crosswise in slim slices
3 T. olive oil, for brushing bread
1 smashed garlic clove, for rubbing on bread
4 oz. goat cheese
1/4 cup kalamata olive tapenade (or just chopped pitted kalamata olives)
3 ripe Roma tomatoes (or your favorite), sliced
leaves from 1 small bunch fresh basil
freshly ground pepper

Cut bread on the diagonal in 4 parts, and slice each horizontally. Spread with oil and rub garlic all over. Broil in oven for 2-3 minutes, just until slightly crisp, not browned. Remove from oven. Spread goat cheese on top and bottom of each sandwich, then layer the rest of ingredients on the bottom half of each sandwich as follows: olives, chicken slices, tomatoes, basil leaves, pepper. Repeat. Eat. Repeat. Eat.

*Obviously, this recipe is easy to change to your taste, as I've done. But it's a wonderful palette to start with.

Cilantro Pesto

Here's a recipe that I used this week to make use of my cilantro. It's one I had back in North Carolina that reminded me of South Texas.

Cilantro Pesto
1 cup fresh cilantro
1 cup fresh italian parsley
1/3 cup walnuts
1/3 cup grated parmesan cheese
2 garlic cloves (or to taste, depending on your sensitivity to spice)
1/4 cup olive oil

Combine first five ingredients in food processor, and pulse to process, all along slowly drizzling in the olive oil.

Ideas for Use:
Toss with pasta
Spread on sandwiches, or baguettes

Use on Pesto Chicken Pizzas (recipe to follow)

Husband's Delight

I feel like I've posted this recipe before, but I can't seem to find it.  And since I've had so many people tell me that their husband loves this recipe, I'll post it (for the first time, or again, who knows...) Enjoy!

Husband’s Delight

8 oz. wide egg noodles

1 lb. ground beef (browned and drained)

1 onion, chopped and sauteed in about ¼ cup butter

8 oz. sour cream

8 oz. cream cheese

1 Jar of regular spaghetti or marinara sauce

Mozzarella cheese (or parmesan)

Cook the noodles and drain.  After you saute’ the onion in butter, then add in saucepan first the cream cheese, and when it is melted, the sour cream, until all is melted (cooking on low and then removing from heat while finishing stirring). 

In a 9 by 13 pan layer:

1.  Noodles

2.  Spread the cheese mixture on top

3.  Meat

4.  Spaghetti sauce

5.  Mozzarella cheese (or parmesan)

Bake at 350 for about 30 minutes or until bubbly.

Gab’s Pantry Variation:

Substitute Penne Pasta (or whatever kind you have) for the egg noodles; green onions for the regular onion; 1 jar of Tomato-Alfredo Sauce (a creamy red sauce) for the spaghetti sauce.  Just as yummy!

One Last Thanksgiving Recipe, and a story, of course...

(okay, so this picture has absolutely nothing to do with this post,

but isn't he cute? All I had time to take pictures of, apparently, were him!)

I know this recipe is late, but believe me, you're gonna want to try it, and probably soon. Like Wednesday. The good news is that this recipe stores in the refrigerator well, so you can make it ahead (you just might need to make an extra trip to the grocery store and battle the crowds, but it's worth it baby!)

To sum up as fast as I can (hey, I've got baking to do too!),

the story goes like this (in a run-on sentence):

Rachel, Luke's oldest sister, up and got married in October, three days after Luke and I flew back into San Antonio from Hawaii, a trip which was planned way before Rachel even fell in love with Brett (which I rudely reminded her several times); Luke ( as I mentioned previously) volunteered our services to cook for the Rehearsal Dinner, and since our family is stock full of planners (not really, we just leave that to Rachel and Brett) we had a "mock" dinner the month before, at which I served these Pumpkin Cheesecake Crumble Squares, which were loved and caressed and savored, so on the menu they went; along with Cranberry Pear Walnut Feta Salad (to go along with the run-on sentence), Luke's Amazingly Marinated Grilled Beef Tenderloin, Olive Oil and Lemon Grilled Asparagus, Cilantro Rice, and Sister Shubert's Rolls (which, by the way, if you haven't had these, check them out in the I hate to say freezer section at the grocery, they are amazing!!!) --deep breath--so on the plane ride back from our paradise vacation I completed the list I had been dreaming about for days, made a timed schedule for the final day, and geared up for the craziness of the next few days...that evening we shopped like crazy, the next day I cooked 6 batches of afore mentioned Cilantro Rice, and the next day we cut, snapped, salted, drizzled, checked off lists, packed the car, double checked, emergency run to Sam's, and headed to the Rehearsal, where my helpers (thanks Dian, Stephanie, Mercy, Lindsey, and all the brothers, and of course Mrs. Mollenkopf) helped in amazing fashion to pull off, if I do say so myself, an amazingly relaxed, tasty, dinner for 50.

Okay, I think I might go to bed right now I'm so exhausted just typing that....

So here's one of the dessert recipes which goes well with the season; Steph made this for the actual event, thankfully, and it was Rachel's favorite ( the others I might post later, which include Pecan Bars and Cranberry Oat Bars)

Pumpkin Cheesecake Crumble Squares (found on epicurious.com)

Crust:

• 1 cup all purpose flour
• 3/4 cup (packed) golden brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced
• 1 cup pecan halves (about 4 ounces)
• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 cup canned pure pumpkin
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

preparation

For crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.

Muffins and Mouros

The Mouros, our dear friends from N.C. Luke and Cameron did their

residency together, and Laura and I were instant friends.

Amidst the flurry of weddings, traveling, and family living with us this summer, we had a few friendly visitors along the way. And when I say a few, there were two nights in particular that come to mind. On those nights we had 20 people sleeping here. Yep. That's not a typo. It's a memory!

So since Naomi and I love to cook together, why not throw 10 more people into the mix? We needed some spice in our life! My dear friend Laura from North Carolina, her husband, 7 lovely children, and a friend came to town in July and needed a place to stay. So I asked Naomi how she'd feel about a whole other family cramming in with us for 2 nights. It went like this, "If you're up for it, I'm up for it. Totally. Let's do it." And we did.

What a delight! Oh my goodness, it was fun (Tiring, yes, but who cares? Sleep is overrated anyway!). The guests arrived a tad early one night, so we threw together 2 dinners, thanks to Naomi and her pizza-making skills. Most of my family and Naomi's slept upstairs, and then we hung a sheet between the playroom and the living room, and stuck 6 kids in there on the floor, and then the parents on the couch in the living room. It really was quite cute peeking in on the children and seeing a row of little bodies all tucked in with every last one of our blankets and pillows. God is so good! It was like the loaves and the fishes. I mean, who has enough bedding to cover up 20 bodies? I don't, but I did. God just made it stretch; seriously.

So what do you feed 13 hungry children for breakfast (not to mention the grown-ups)? Muffins and fruit. Simple. And then make lots of coffee, and get in some really good conversations with the grown ups. It worked, and it was wonderful. I love how God has given me wonderful friends in every place that I've lived; the kind you keep up with no matter where you are (and Laura is now in Michigan!)

So, the next time you're faced with a whole house load of guests, just remember, the more the merrier. And really, it all works out great.

This is one of the muffin recipes we made ahead and served for breakfast...I can't wait to do it again...

Pumpkin Apple Muffins

(from Epicurious.com, with some changes)

1 1/2 cups whole wheat flour*

1 cup all purpose flour*

* can use all white flour, that's what I did.

1 T. pumpkin pie spice

1 1/4 tsp. baking powder

1 1/2 cups sugar

1 cup canned solid pumpkin puree

1/2 cup veg. oil

2 eggs

1 cup apple (peeled, cored, and diced)

Topping

1/2 cup packed brown sugar

2 T. all purpose flour

1/2 tsp. cinnamon

1/2 cup chopped walnuts (or pecans)

1/4 cup chilled butter (1/2 stick)

Preheat oven to 350. Grease muffin pans to make 18 muffins. Sift first 4 ingredients. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients and apples. Place equal amounts of batter in muffin tins.

For topping: Combine brown sugar, flour, cinnamon and nuts in small bowl. Cut in butter with fingers until mixture is crumbly. Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted in middle comes out clean, about 30 minutes. Cool.

A Little Rice Mixed With Life (a wordy post)

(the cousins, in normal form...)

It's hard to get back into blogging when you've abandoned it for so long. Part of me wants to call it quits and close up shop. The other part of me has a notebook full of ideas and no real sense of where to begin. It's like an empty journal just staring you in the face, making you nervous about writing in it because you don't want to spoil it. Alas, I feel I must write. My life has been too full of details over the last 5 months to let them slip through the cracks.

I discovered a new recipe this summer (well really, I first tasted it in Spain) when my sister-in-law and her husband and three darling children came to live with us. Her sweet, cuddly, funny, sometimes loud little family lived with us for 6 weeks this summer, and we had many an opportunity to bump into each other in the kitchen. They were good, friendly bumps, mind you...we love cooking together! And so it seems I was always peering over her shoulder, "How do you do that?" or "Don't do that step 'til I get there, I have to see you do it," and on and on. Naomi's an amazing cook, and I savor every moment of learning from her (of course the learning isn't just about cooking--the cooking is just the means, you know?)

So she has this amazing "Cilantro Rice" recipe, that I'm sure she put together out of her own culinary genius. So I watched and learned, and attempted some, but her's was always better. She served it with some amazing beef (I need that recipe, too!), and it pretty much accompanied any other lonely main dish that needed a side.

But then she left. Bummer. Now I have to do it all by myself. So I practiced, like every week. And added my own twists and turns, probably just because I couldn't exactly remember how she did it. And then it got better and better. And then somehow or other my husband volunteered his (my) services to make the Rehearsal Dinner for Rachel's wedding (which was in October and is a whole other story!). And of course, Cilantro Rice got put on the menu.

So all this to say, rice was sort of my life this summer! Mixed with family, lots of family, and some friends along the way. Now, it's totally possible that I've just blown this rice way out of proportion; I mean, it's just rice, right? Suffice it to say, I think it's the memories that came along with it that makes it close to my heart.

So after all this rambling, are you interested in the recipe? Just remember, if it doesn't turn out for you, you need at least 10 people staying at your home, and maybe a few extra visitors here and there to make it really work.

Cilantro Rice

2 cups Jasmine Rice (important)

3/4 medium onion, diced

3 garlic cloves (peeled, left whole, and removed before serving)

1/2 bunch cilantro (trimmed off the stalks)

juice of 1 lime

3 1/2 cups total of chicken broth combined with the lime juice

1 tsp salt (about, to taste)

olive oil

Process the cilantro with the broth/lime juice. Set aside. Drizzle olive oil into a saucepan, almost to cover bottom. Saute' onions and garlic in oil, til clear. Add rice, stir just a bit, and add broth/cilantro mixture and salt. Bring to a boil, stir, and cover and cook for 13 minutes. Test to make sure rice is done, and add a few minutes if necessary. When finished, turn off burner, and leave lid slightly open on pan to let out the steam. After about 5-10 minutes, fluff with a fork, remove garlic cloves, and serve.

4 P's of Hospitality

Hospitality for me is not just an occasional dinner guest. In fact, that is more rare for us. It usually consists of out of town guests, whether they be friends or family. Either way, they both require some thought. So here's a shortened list of tips I've gathered along the way....

from no expert, just some good experiences....

1) Plan, Plan, Plan

~ Make a little chart for the days your guests will be there, divided into meal and snack times (including whether you'll be home or out), and fill in the blanks...

2) Purchase, Purchase, Purchase

~ Try to purchase all your grocery needs ahead of time so no last minute runs to the store have to interrupt good visiting time (although a little run to the store with your friend, along with a "quick" coffee, while the daddies watch the kids is pretty fun!)

3) Prepare, Prepare, Prepare

~I've learned through trial and error that making the meals, or portions of the meals, ahead of time and freezing them makes life so much easier! For example, if you're planning to make chicken enchiladas, make the filling ahead of time, and the rice, and freeze, and then all you have to do is assemble; or for breakfast make muffins and freeze, and have hard boiled eggs in the frig.

~Learn a good easy pizza or foccacia dough recipe, and have fun toppings on hand (recipe to follow)

~Something else to think about is whether the meals you're planning are the right ones for that time. For instance, you might know that you make a mighty awesome French souffle', accompanied by lightly grilled asparagus with individual tartlets for dessert...but who are you trying to impress? Make a good, satisfying, simple meal and all will be pleased. Save the fanciness for a late night date with hubby!

and last, but certainly not least (and to complete my P's of hospitality),

4) Pray, Pray, Pray

~ I always have to remember to pray both for the time we will have, that it will be encouraging and relaxing for my guests, and also that my attitude would be gracious and that my heart would not be full of complaining (i.e. "there stuff is everywhere!", or "how much does this family eat?"...)

And remember, "Be hospitable to one another without grumbling,"

1 Peter 4:9

my cute little niece and my kiddos, for your enjoyment!

Naomi's Foccacia Bread

2 c. warm water

2 c. flour

2 tsp. dry yeast

Mix into a slightly lumpy batter.

Add: 2 tsp. salt, 2 c. flour. Mix. Batter should be moist and still slightly lumpy.

Do not knead. Cover with plastic wrap and let rise in a warm place 1-2 hours. When doubled, transfer to a slightly oiled sheet with fingers dipped in olive oil. Spread on cookie sheet to about 1/2 in. thickness. Prick with a fork. Top with anything (coarse salt, pepper, garlic, fresh rosemary, olives, tomatoes.) Bake at about 375 for 10-15 minutes. (if using as a pizza crust, bake for 8-10 minutes, just until a bit firm, then top with toppings, then bake again.)

Cheese and Queso?

Every Christmas and New Year season I have to have my queso, at least once, but usually twice! This is something everyone seems to have in San Antonio, but when in North Carolina, not so much. When I make chips and queso, I remember what one of Luke's nurses used to say. It was the holidays and she would say, "I'll bring the cheese and queso!" and Luke, driven crazy finally said, "You know, queso is the same thing as cheese..So what you're really saying is, 'I'll bring the cheese and cheese.' It's 'chips and queso!' " To which she said, "oh" with a nervous laugh. So anyway, here's the easiest recipe you'll ever have, and you probably already know it, but just in case you don't.

Queso

1 big block of velveeta cheese

1 can rotel (I choose mild)

1 lb. breakfast sausage

Brown sausage into little pieces. Cube velveeta and put in the crockpot; add the sausage and can of rotel (undrained). Heat on high for 1 hour, then turn to warm for serving. Stir occasionally or the sides will burn.

Serve with chips, not cheese...

Pumpkin Bread Pudding and a Tradition

It's been a very long time since I've posted a recipe, so on Thanksgiving week I thought I'd share one that is very dear to our family. I got this recipe from a friend when we lived in Dallas, and now it's a traditional dish for us. We have it every year on Thanksgiving morning, and we love it. Amaleah always reminds me now that we have to have it for breakfast and not to forget it because it's "tradition." I think children thrive off of family traditions, even if it's something as simple as what we eat every Thanksgiving morning. For me when I was growing up it was homemade cinnamon rolls on Thanksgiving morning. And whenever my mom would even think of not doing it one year, I'd beg and beg and say "It's not Thanksgiving without it!" And she always relented. So here's our traditional recipe. I wonder, do any of you have a recipe that is traditional for your family?

Pumpkin Bread Pudding

1 1/4 c. sugar

1 c. milk

3 beaten eggs

1 can pumpkin puree (15 oz.)

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

5 c. bread cubes (whole wheat is fine)

1/2 c. broken pecans (opt.)*

Stir together the first 7 ingredients. Add pecans and bread and let soak. Pour into buttered baking dish (9 x 13); cover and refrigerate overnight. Take out about 45 minutes before baking, and bake at 350 for 45 minutes, or until firm but not dry. Spoon into bowls and serve with whipped cream and nuts (this is the best part!)

*Two years ago, I forgot and added the pecans to the pudding, and Amaleah was sweetly disappointed, because she doesn't like nuts, yet she loves this dish...so now every year she reminds me not to put nuts in it this year...

Chicken Azteca, Recipe for a New Year

So many of you have raved and raved over my easy Taco Soup recipe, that I've been racking my brain for another "no-brainer," and as I cooked dinner tonight I realized I had never posted this recipe. If you like delicious, easy, and cans, served over rice, you'll love this recipe...

Chicken Azteca (Crockpot Recipe)
3-4 chicken breasts, boneless/skinless
2 cans black beans, drained and rinsed
2 cans corn, drained
1 tsp. or more cumin
2-4 garlic cloves, minced
2 cups salsa, divided
salt and pepper to taste
2-8 oz. packages cream cheese (can cut this down if desired), cubed
shredded cheddar cheese to top
white rice, to serve over

Stir together in crockpot the beans, corn, cumin, garlic, S&P, and 1 cup salsa. Lay chicken over top, and spread the other cup of salsa on top. Cover and cook on high for about 2-3 hours, or low 3-4 hours. (You can definitely start this before church and have a nice lunch when you get home!) When chicken is ready, take out and shred into bitesize pieces. Stir in cream cheese and let melt for maybe 15 minutes. Serve over rice and sprinkle with cheese. Also good with tortilla chips.

*sorry, no pictures...my poor camera is at the shop!

Cranberry-Orange Sauce

This is not my own, I claim no responsibility for it. It came from RealSimple, the magazine. But it's not rocket science, and you can be sure they got it from somewhere else!

Cranberry-Orange Sauce

1- 1 lb. bag of cranberries, fresh or frozen (for frozen, do not thaw)
1 cup fresh orange juice (about 3 oranges) (or use really good store bought juice)
1/2 c. sugar

Combine the cranberries, juice and sugar. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, at least 15 minutes. Let cool. Serve at room temperature. You can make this a day ahead and refrigerate; remove about 1-2 hours before serving.

Green Bean Bundles

Thanks to a sweet friend, our family has enjoyed this recipe on several special occasions. My mouth is watering right now just thinking about it!

Green Bean Bundles

5 0r 6 cans whole green beans (my option: lots of fresh green beans steamed to tender)
1 1/2 sticks butter
1 c. brown sugar
1 tsp. garlic powder
4 tsp. soy sauce
2 dashes of pepper
1 package of bacon (cut strips in half)

Drain the beans. Wrap handfuls in bacon. Place in baking dish (9 by 13 is good). Combine the rest of ingredients in a saucepan on med-low heat. Do not let it get too hot or the sugar and butter will caramelize. Pour mixture over green beans. Bake uncovered 50 minutes-1 hour.

Be prepared to thoroughly enjoy!

Gab's Mashed Potatoes

I will give you the fancy meal version...afterall, this is Thanksgiving. But for other days, perhaps with company or something, you can substitute minced garlic for the roasted garlic.

Garlic Mashed Potatoes

1-2 whole pods of garlic (cut off tops and drizzle with olive oil; wrap in tinfoil with a part at the top open and bake or broil on high, 425F.)
8-10 lbs. potatoes, chunked and boiled til fork tender
about 4 0z. cream cheese (to taste)
1 1/2 sticks butter (or more)
2 cups combined mixture of milk and cream (maybe more)
S & P

While potatoes are cooking, combine the cream cheese, milk, and butter and heat to melt. Drain the potatoes and mash slightly. Pour in the milk mixture gradually and squeeze in the roasted garlic (just take the whole pod and squeeze down and out will come all the yummy soft garlic), and with a hand held mixer (or your own muscles) mash and blend, occasionally adding salt and pepper and tasting. Don't pour in the milk all at once; keep adding as you mix until you reach a good consistency. Get out all the lumps, but this doesn't need to be soupy or pasty. It should be thick and creamy. Just keep tasting. Enjoy!

Cranberry Pecan Pie

Just so you have proof, there's the newspaper print up! But in case you don't have hawk-like vision, I'll retype the recipe.

Cranberry Pecan Pie

3/4 c. brown sugar

2 eggs

3/4 c. maple syrup

2 T. melted butter

1 tsp. vanilla

1/4 tsp. salt

2 cups pecans chopped

1 cup cranberries, coarsely chopped

Beat sugars and eggs, whisk in maple syrup, butter, vanilla and salt. Stir in pecans and cranberries. Pour filling into prepared pie shell. Preheat oven to 400F. Bake pie 10 minutes. Reduce oven to 350F, and bake until filling is set, about 35 minutes. Serve with whipped cream.

Thanksgiving Menu

The Thanksgiving menu is not only fun because of all the delicious foods, but also because of the stories that come with it. So what's on our family menu for Thanksgiving, you might ask? I will tell...My mother in law and I are splitting up the tasks.

My part includes:
~ Cranberry Orange Sauce
~ Green Bean Bundles
~ Mashed Potatoes, Gab's style
~ Our Award Winning (seriously) Cranberry Pecan Pie

The first dish doesn't have much of a story. I got it out of RealSimple magazine, and it's almost guiltily easy. The green bean bundles recipe comes from a dear friend from North Carolina who has probably given me the recipe three times because I've lost it that much! (I might have to call her again this year, we'll see...) My mashed potatoes were inspired by some that I had at a little retreat center in the middle of Texas. The whole group of us couldn't stop raving about them, so the chef himself came out and shared his secrets. And the pie. We can't have Thanksgiving without it. The recipe comes from my husbands' mom, and I enterred it in a good ol' fashioned North Carolina pie contest, in which it won 2nd place (first place was a potato pie, go figure) So in case your looking for new recipes, I will be posting them throughout the evening so you can run to the store tomorrow for all the ingredients!

Darcie's part will include the rolls; the turkey (not one but two: another tradition is for Luke's dad to barbecue a turkey, and his sweet wife always lets him); creamed corn (because this meal isn't complete without it, according to Mercy); and a new side dish this year--red cabbage, reminiscent of Darcie's Gramma. And lots and lots of pies.

Persimmon Pie, anyone?

So my experience with persimmons goes like this: I've never tried them. All I know is that my dear mother in law just tore down her persimmon tree in her backyard, which produced quite lovely persimmons that looked really good in a bowl on the table. But she didn't like them, and had no luck with them, so down it went...

Apparently, though, she did this too soon. Because the wildcard fruit in my veggie & fruit coop recently was persimmons, and I tried a pie with them, and was quite pleased. It's much like pumpkin pie, and we all thoroughly enjoyed it. So, if you've wondered what to do with those odd little beauties, try this next time. There are lots of recipes on cooks.com, which is where I found mine.

Pumpkin Ravioli, Part 2

So here's the Pumpkin Ravioli recipe. Actually, Luke makes the pasta from scratch, and if you're that brave you'll have to find that recipe with your pasta maker (it's a mixture of flour and eggs, lots of both). When the pasta is rolled to the desired thickness (make sure it's not too thin), you cut it into about 2 1/2 in. wide strips, scoop up 1 tablespoon of filling on one end, fold over the other half of strip, brush egg whites on edges, and seal with a fork. You may be able to buy pre-made dough, I'm not sure. Some have tried wanton wrappers, which I think is okay, you just have to watch the sogginess factor. Just remember, I never claimed this was a simple recipe. It is actually quite time consuming, but oh so worth it! Make sure you have company over for this one.

Pumpkin Ravioli Filling

1 part pumpkin puree to 1 part ricotta cheese to 1 part shredded mozzarella

(so start with about 1/2 can of pumpkin and go from there)

salt & pepper

nutmeg, grated (or a few dashes of ground)

ground cloves, a few dashes

Stir all the ingredients together. Scoop onto the dough strip and follow the above directions. Drop in salted boiled water for about 9 minutes or until al dente. Serve with the Browned Butter and Mushroom Sauce (found under my food label), and freshly grated Parmesan cheese.

Optional Delicious Variation: Pumpkin Ravioli Lasagna

Make the ravioli and the sauce. Drizzle a 9 by 13 pan with some of the sauce, top with a single layer of raviolis, spread with sauce, sprinkle with small amount of mozzarella cheese, and repeat the layer one more time. Bake at 350 for about 25 minutes. This transfers really well to a party (as some of you know!)

Please comment if you have any questions!

Pumpkin Ravioli, in two parts

As much as I want this recipe to be a secret family recipe, I have had soooo many requests for it that I'm giving in. So count yourself very, very lucky, my friends.

I'm doing this recipe in two parts, and I'll start with the sauce. That may seem odd to you, but it's the part I know best. Luke and I tag team this recipe; he does the pasta, from scratch, and usually does the first batch of the filling (sometimes I come along and do the final batch). The inspiration actually came from a little restaurant in San Francisco called Steps of Rome. They didn't give us the recipe, mind you. But, being the food lovers we are, on our return home we promptly tried to replicate the recipe, and if I may say so myself, did it pretty well!

Browned Butter and Mushroom Sauce

1/2 to 1 stick butter (I start with a half and usually add more)

1 large package mushrooms, diced very finely (I'd get the pre-washed ones if I were you; mushrooms are such a pain to wash!)

1 quart of heavy whipping cream (you won't use all of it, but better to be safe)

1/2 c. to 1 c. freshly grated parmesan cheese

nutmeg (freshly grated is best), just a touch

Brown the butter in large skillet. Once browned and fragrant, add the mushrooms and cook until very soft and slightly translucent (in a mushroomy way:)). Add the cream about 1 cup at a time, and simmer, stirring occasionally. As sauce comes together and begins to thicken, add more cream and the fresh parmesan, as well as the nutmeg. Taste and add more cheese if necessary, and cream. Add Salt if needed.

Serve this over pumpkin ravioli, which you might be able to find in the specialty pasta section at a well-varied grocery store. Otherwise, stay tuned for the recipe. I do think this sauce would be good over other pasta as well.

Taco Soup Recipe

Luke got this recipe from a nurse he worked with back in medical school, and we have loved it ever since! This recipe is great for a super quick dinner that can be doubled easily and shared with a new mommy, (and also freezes well). It really is delicious, even though it uses soooo many cans! Lately, with homeschooling, these kinds of recipes have really come in handy...as well as the frozen food such as potstickers and meatballs..I hate to admit!

what it looks like on the counter....



what it looks like in the pot...



what it looks like on the table...


Taco Soup
1 lb. hamburger meat
2 cans pinto beans
1 can kidney beans
1 can chopped stewed tomatoes (or regular, or diced)
1 can rotel
1 can corn, drained (this is the only can I drain)
1 pkg. taco seasoning mix (or a mix of chili powder, cumin, and garlic powder if you don't have the packet)
1 pkg. Ranch dressing mix (a MUST)

Brown the ground beef. Add all of the other ingredients and simmer for about 30 minutes.
Options for serving: over rice; with tortilla chips; with shredded cheddar cheese and sour cream...Enjoy!

Mandarin Salad

So this has sort of become my signature salad. I have a few others that I like, but this is just so good, why mess with a good thing? Although I threw in some variations last week and they were a huge success. I got this from a lady at an old church we went to--it was sort of my first introduction to the idea of making your own salad dressing. I didn't know you could do that! Since then, I hardly ever buy a bottle of dressing (I'm sure that doesn't surprise those of you who know my mother...)

Mandarin Salad

Dressing:
1/4 c. veg. oil
2 T. sugar
2 T. white vinegar
1/2 tsp salt
several dashes of Tabasco sauce (or any red pepper sauce; don't worry, this doesn't make it spicy)

1 bunch green leaf lettuce, washed and torn
4-5 slices bacon, fried and crumbled
sliced almonds, toasted
2 green onions, sliced
1 can mandarin oranges, drained

Make dressing ahead and chill. Combine salad ingredients and toss with dressing when ready to serve.
(Variation: instead of almonds, use toasted pecans; leave out the onions and add sliced strawberries)