The Garden

There is something about being outside and working in the dirt that I just love. Working on the garden this year and I am really excited about growing food that I will be able to cook with later. The sweet smell of wet earth warming in the sun and watching the seedlings coming up. This is the first year of true gardening for me. It reminds me of my great grandfather who had a garden every year. When we would go to see them in the summer he would have the best veggies for a tomato sandwich that tasted like the sun. He was always in the yard or garden working even when the Alzheimer's had taken most of him way. His love of the outdoors remained. Last weekend when I was tilling the garden with a shovel I couldn't stop thinking about him and his passion for living and growing things. It just goes to show that there is something so deep within us that connects to something bigger then ourselves when we are surrounded by nature.

Blood Orange Sauce

The best thing about the winter season is that it is citrus season.  The bloodorange, one of my favorite citrus fruits, brings a bit of sunshine into our cold, dark days of winter.  Blood Oranges were first discovered and cultivated in the 15th century in Sicily. In the United States, a hybrid of the blood orange is grown in Texas and California.

         The blood orange has a flavor between and orange and a grapefruit, with a deep ruby color inside.  In addition to the vibrant color and flavor of the bloodorange, it also has a great deal of nutritional value: it has more than 150 milligrams of vitamin C!  I have played with the blood orange a lot this year in my cooking and I have found that when treated right, you don't need to add much to it to make some amazing flavors. I have created a blood orange sauce recipe that is great with Fish, Chicken, Pork, and sautéed Veggies. Enjoy!

2 Blood Oranges, juice and zest

2 Tablespoons shallot, minced

1 Tablespoon olive oil

Salt and pepper for seasoning

Heat a small sauce pan over medium-high heat.  When warm, add the olive oil and heat. When the oil is hot (but not smoking), add the shallots; season with salt and pepper and turn heat down to medium. Sauté for 5 minutes and make sure not to burn the shallots. Then add the zest and juice of the blood oranges. Bring to a boil them turn the heat down to a simmer. You want to reduce the liquid by half or more, and the consistency should be that of melted butter. This should take 20 minutes, but keep an eye on it because that might vary. Your sauce will be ready to use at this point. Enjoy!

Green Beans and Mushrooms

This a a family favorite. I have made it quite a few times and it has always on over really well. It is also a good dish to do instead of green bean casserole.
If you can't find shitake mushrooms you can always use another kind of mushrooms. When cleaning the mushrooms DO NOT run under water because all of the flavor will wash away as well. Instead clean with a damp towel or paper towel. Enjoy!




Serves: 6

1 lb fresh green beans, washed and snapped

1/2 1lb fresh shitake mushrooms, cleaned and sliced

1/2 a red onion, thinly sliced

2 cloves of garlic, minced

2 T butter

Salt and pepper for seasoning

First place a pot of water on high heat and bring to a boil. When it is boiling add a 1/2 t of salt and then the green beans. Cook the beans like this for 7 mins.

While the water is coming to a boil heat a large frying pan on medium high heat and add 1/2 a T of butter to the pan. When it is melted you can add the mushrooms and season with salt and pepper. Cook until mushrooms start to brown then add the onions. (If it is starting to stick then add a little bit more butter.) When the green beans are done boiling take then out of the water and add to the pan. Also add the garlic and cook for 5 mins. Turn down the heat to medium low and add the rest of the butter and salt and pepper to season. This will make a great sauce. Cook for another 5 mins then serve. Enjoy!

Potato Soup

This soup really bring out the deep flavor of potatoes and if you are a purest when it comes to your potato soup this one is for you. Enjoy! :)

5 ld bag of white potatoes, peeled and quarter

3 stripes of bacon, cut up into 1 inch square pieces

1 large sweet or yellow onion, chopped

2 cloves garlic, minced

2 quarts chicken stock

2 cups of milk

1 T salt

Freshly ground pepper

You want to get a heavy soup pot and put it over medium-high heat. When it gets hot add the bacon. You want to let the bacon cook down and the fat render out. Stir from time to time to cook the bacon evenly. Then you want to add your onion, two pinches of salt, and one grind of pepper. Cook for 3 mins on medium heat. Then add the garlic and cook for another min. At this point you want to add the potatoes and stir to mix everything up. After cooking for 4 mins add the chicken stock and bring up to a boil and then turn heat down to a simmer. Continue to cook for 20 mins stir every few mins to keep from burning on the bottom. The potatoes will began to dissolve. That is ok and a good thing. Check you seasoning and then add your milk and more salt or pepper if needed. Then you are ready to chow down and ENJOY!

Spiced Candied Nuts

This is a great recipe for parties or for holiday gifts. I think the thing that really makes it is the fresh rosemary. 

3 lbs. deluxe Mixed Nuts

1 1/4 cups dark brown sugar

4 sprigs fresh rosemary, taken off the stem and finely chopped

1 T chili power

1 T ground allspice

1 t ground cinnamon

1 t curry power

1/2 t ground ginger

1/2 t ground clove

1 t salt

1/2 stick of butter, melted

Preheat oven to 350 degrees and place nuts of a baking pan. When oven is preheated add the nuts and let them bake until the oils start coming out; about 15 mins. (Keep checking the nuts to make sure they do not burn.) In a large bowl mix together all of the dry ingredient the nuts when they done and mix well. When it is all mixed up add the butter and mix in evenly. Serve to your guests with a sprig of rosemary as a garnish. Enjoy!

Prosciutto Wrapped Pork Tenderloin with Roasted Root Veggies, Poached Pears, and a Red Wine Sauce

This is a great holiday meal! It is also a favorite of the band Jars of Clay. Enjoy! :)

Serves 4

1.5 lb Pork Tenderloin

8 Thinly sliced pieces of prosciutto

2 medium sweet potatoes, peeled and chopped

2 medium baking potatoes, peeled and chopped

2 large parsnips, peeled and chopped

2 T olive oil

4 green pears, peeled, quarter, and cored

1 bottle red wine

4 cloves

2 sticks of cinnamon

1 tangerine, zest and juice

2 dollops butter

Salt and Pepper

Preheat oven to 350.

Season the pork tenderloin all over with salt and pepper. (Be careful not to use too much salt because the prosciutto has salt in it as well.) Wrap the tenderloin in the prosciutto all the way, over lapping to make sure that as it bakes and the prosciutto shrikes it does to expose the tenderloin.

Pour the bottle of wine in a medium sauce pan add clove, cinnamon, zest and juice from the tangerine. Place pan over medium-high heat and bring to a simmer then add a pinch of salt and pepper.

Place the root veggies in a large roasting pan and the olive oil a t salt and pepper. Toss to combine well. Put the roasting pan in the oven and cook for 15 mins. Then take the pan out of the oven and place the tenderloin on top of the veggies and return to the oven.

Add the pears to the wine mixture and lower the heat if needed (you do not want the wine to boil. Poach the pears for 15 mins then pull the pears out of the pan with a slotted spoon and set aside.

Bring the wine to a boil and reduce by half then lower the heat to a simmer. Blast the tenderloin every 5 mins. Roast the veggies and the tenderloin for 25 mins. Take out of the oven and place the pork on a cutting board to rest. Place the pears back in the wines for 2 mins then remove the pears and keep them warm. Add the butter to the wine sauce and make sure it combines by whisking it. Slice the pork and serve with veggies, pears, and wine sauce. Enjoy!

Baked Pasta

This is my take on baked pasta. The freshness of this baked pasta makes it a favorite of my friends and me. The flavor is amazing and it is so easy to make. You can also add proteins if you like. Shrimp is great or your leftover turkey. ;) Have fun cooking and Enjoy!

1 box of good quality penne pasta

Pint of grape tomatoes, halved

1 red onion, chopped

3 cloves garlic, minced

8 oz. fresh feta, crumbled

Juice and zest of 1 lemon

1 1/2 t dried oregano

1 T Olive oil

1/2 t Salt; 1 t for pasta water

Pepper, freshly ground

Preheat oven to 400 degrees

You want to start boiling your water for the pasta. Once the water is boiling put in the salt and then the pasta. Put a large frying pan over medium-high heat and when the pan gets hot add the olive oil, tomatoes, onion, and a pinch of salt and two grinds of pepper. Sauté for 5 mins then add the garlic and cook for another mins. Check your pasta you want it to be al dente because it will cook more in the over. When pasta is ready drain and pour it into a deep baking dish. (Glass or ceramic and better then metal) Ad your tomato mixture and toss. Then add half of the feta and toss again. Then to the top add the rest of the feta, lemon juice and zest, dried oregano and bake in the over for until the feta is melting and turning brown and juices are bubbling in the middle. The serve and ENJOY!