Written Inspiration...

At the beginning of the week I decided to organize my recipe box.  I don't know about you but my recipes are all over the place...some on paper, some on recipe cards, some printed from the computer, some ripped straight out of a magazine.  For years, my favorite recipes have been un-strategically placed in my dad's old lunchbox. There is no rhyme or reason to this box. I blindly pull recipes out like I'm playing my own personal game of memory.  But this week, something changed...I felt inspired.  Inspired by my Grandma...God rest her sweet soul...


Grandma (my dad's mom) was a fantastic cook.  She didn't use recipes. A little bit of this and a little bit of that...always delicious and always perfectly seasoned. When she passed away, I was thrilled to find a few handwritten recipes. Each one written with her signature fountain pen on parchment paper...they have become one of my most favorite things I have from her. I have had the honor of carrying on her tradition each year...

So, I began thinking and decided to let my Grandma live through me and transfer my favorite recipes to paper...handwritten...not perfectly, but I find beauty in that.  I found a vintage-y looking binder at Target that has yellow, blue and green leaves that reminds me of an oil cloth table cover.  I will fill it with my favorite recipes, further inspire myself to make the recipes that I have forgotten all about and save a special spot inside for the recipes that Grandma wrote down.  

I pray that these recipes bond my family together and that Grayson and Emerson feel the love from each handwritten page...


Until we meet again...
Lo

light alfredo with pancetta

I was never a fan of Alfredo Sauce.... especially since it doesn't exactly have the reputation of being the healthiest of meals. That all changed when  I started experimenting with making a "light" Alfredo sauce, and now this dish makes a regular appearance at dinnertime. 

This was inspired by a dish my stepmom Cathie always made for my brother Philip. When we were both living in San Diego, Phil would come over for dinner, and one night he requested "the meal Cathie always made". Ever since then this has been one of my favs!

This isn't your average heavy, fatty Alfredo sauce {reminiscent of a dish that would be served at a well known Italian restaurant chain that shall remain nameless}. It's still not the lowest in calories or fat, but it is delicious. I always make it with pancetta {Italian bacon}, which I like to keep on hand in the fridge. It's the perfect addition to this, or any other pasta meal, stew, or even as a pizza topping. I also add some sort of green veggie {broccoli, peas, even green beans, whatever I've got on hand}. Jesse is a die~hard Linguine fan, so all my pasta dishes are usually made with linguine, and not fettuccine {as would be appropriate here}

A Light Alfredo Sauce with Pancetta

Ingredients

- 3/4 cup half and half

- 1 tsp. cornstarch

- 2 oz. Parmigianno~Reggiano

- 9 oz. pasta {fettuccine or linguine}

- 2 garlic cloves, chopped

- olive oil for the pan

- 4 ounces thick~ sliced pancetta, diced

- 2 cups broccoli, chopped

Directions

1.) cook the pasta according to package directions, in salted water~ reserving 3/4 cup of the pasta water

2.) Blanch the broccoli and set aside {throw em in boiling water for two minutes, and then immediately in cold ice water to stop the cooking process}

~for the Alfredo sauce~

3.) Add 1/2 a cup of the half and half and a dash of salt to medium saucepan and bring to a simmer

4.) whisk the cornstarch with the remaining 1/4 cup of the half and half and add to the pot, whisk to combine. Continue whisking while sauce simmers until it thickens

5.) Add some of the reserved pasta water and stir to combine

6.) Add salt and pepper to taste and let simmer while constantly stirring for another minute

7.) Add the cheese to the sauce, stir until it melts

8.) In another sauce pan, heat olive oil and add the garlic, saute until just fragrant

9.) Add the pancetta and saute until cooked through. Add the broccoli and cook until softened. Add Alfredo sauce to the pancetta and toss to combine. Add more pasta water if you want to thin the sauce out a bit

10.) Finally, add the pasta and toss, then serve immediately

I served it with a side salad, dressed with ~this~ yummy dressing from the fabulous Pioneer Woman, check it out, I've been having it over my salads almost every day!

Just for fun, here's my sweet boy enjoying his pasta....

enjoy!

until next time,

B

Blueberry Muffin Mania...

For days I have been planning on making a few batches of muffins for Grayson's school snacks.  I usually take an afternoon while Emerson naps to stock up. Grayson's muffins of choice are blueberry or banana bran.  Today was a non-nap day for Em so I decided to make the muffins with her since she usually wakes up to the smell and doesn't get to help.  She pulled up her small, white, spindle legged chair, asked me to tie her apron, and we started with blueberry...


Wanna know my secret to the BEST blueberry muffins?  Its called...Betty Crocker Wild Blueberry Muffin Mix.  I know, I know.  I am a big-from-scratch-no-pre-made food kinda girl but this is one of the two instances where I make an exception, (cake mix being the other) I have made so many scratch recipes for blueberry muffins but Grayson always prefers his favorite...Betty.  Gotta love her...I like to imagine her as a sweet old grandma, with white hair pulled back in a bun, making blueberry muffins in her yellow and red kitchen, not knowing what an impact her sweet recipe would have on our family. 


I always make 2 boxes at a time and to give it my fresh-from-scratch addition I add a basket of farm fresh organic blueberries to the recipe in place of the canned blueberries. This way the kids get a bit of vitamins and antioxidants from the fresh, big, purple, juicy blueberries...I make the muffins according to the package except I use half the amount of oil that the recipe calls for. I bake them...and when I take them out of the oven I let them cool a bit. I keep about six on a plate on the stove (which doesn't usually last through the night) and the rest go on a large plate in the freezer for a few hours.  When they are frozen, I then transfer them all to a big ziplock bag and throw them back in the freezer. 


Each morning when I'm making Grayson's lunch, I take out one frozen muffin (usually trading off each day with either blueberry or banana bran) and put it in its own small ziplock in his lunch box.  By the time snack time comes at school, it has defrosted and he has a healthy snack to keep his little 1st grade brain working hard until lunch.  I will also put them in Emerson's snack bag if we are doing errands or going to the park. Works like an ice pack and keeps her cheese stick cold until she's ready to eat it.


So, as I was making the muffins today, I was thinking I was on auto pilot, as I make them so often, but because I was talking to my 3 year old little miss,  I added too much milk to the recipe and had to add one more box of muffin mix.  I guess there was a reason that I bought extra blueberries at the farm yesterday.  I baked so many muffins that I had to put the air conditioner on in the house because it was hotter than hot in my kitchen...


So here we are...the boys are at baseball practice and Emerson and I are about to play dominoes on the coffee table...a beautiful spring day, the smell of fresh muffins throughout the house...maybe tomorrow will be a banana bran muffin day...and a new recipe post...
Until we meet again...
Lorin 

I love a rainy night...and day...and Chicken Pot Pies

A few weeks ago we had the most amazing rain-y, thunder-y, lightning-y day.  It is rare that we get these kinds of days, and when we do, B and I always talk about what warm, comforting dinner we're planning for our families.  I went through a few of my favorite recipes and looked at some new ones but decided to go with my rainy day special~Chicken Pot Pies.  It is a super simple, non-complicated recipe that is just right for a cold, rainy, night. The weather is a little cookoo here in Southern California right now, but our  evenings are still cool and I have been known to open my slider and windows downstairs,  bundle up in cozies and cook like its winter.  I can't help it, there is something about a cold night that makes my heart smile...

I start with:


Crust...
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) cold butter, cut in small pieces
cold water (about 1/2 cup)


I start with the crust first so that it has a chance to rest.  Grab a large bowl and add the flour, salt, and baking powder.  Mix together with your fingers to make sure it is well combined.  Next add the cut up cold butter into the flour mixture and use your fingers again to break up the butter into pea sized pieces.  Then add cold water slowly just until the dough comes together.  When you can shape it into a ball, wrap it in plastic wrap and place in the fridge until you are ready for it...

Filling...

2 TBSP olive oil

1 1/2 cup chopped onion (white or red)

1 cup chopped celery

1 cup chopped carrots

6 cloves minced garlic

1/4 tsp salt free seasoning (I use the 21 Seasoning Salute from Trader Joe's)

5 TBSP flour mixed with 1 TBSP melted butter and 2 TBSP olive oil (mix together to form a paste, may add chicken stock or water to thin out with no lumps)

4 cups low sodium chicken stock (1 carton)

1 lb. chicken breast tenders

salt and pepper to taste


In a large saute pot over medium-low heat, add olive oil, onions, celery, and carrots and saute for 5 minutes, until onions are translucent.  Add garlic and saute for another 2 minutes.  Stir in flour, butter, olive oil mixture and stir around until it is incorporated into the veggies.  This will thicken the filling.  Add chicken stock.  I use a whisk in this step to be sure the flour is not lumping in the stock.  Turn up heat and simmer for 5 minutes.  During this time you will see how thick it has become.  I like my pot pies to be thick like a stew so at this stage, I determine if I want it thicker.  If I do, I add a TBSP of flour mixed with chicken stock or water to the stock until I find the right consistency.  When you find your thickness...take the pot off the heat and let cool.  Now its time for the chicken...


I use a pound of skinless chicken breast tenders.  After rinsing the chicken out of the package with cold water, I blot dry, put them on a baking sheet and add a few drizzles of olive oil, salt and pepper.  I toss the chicken right on the pan and put them in a 400 degree oven for 10 minutes.  The chicken may not be done all the way,  but thats okay since it will cook in the oven in the pot pies.  When the chicken is done, I remove it from the pan, chop or shred, and add to the pot pie filling.    


Now you can fill your ramekins.  This will make 6 medium size pot pies.  After they are filled, take out the dough and place it on a well floured board.  Roll out the dough and cut out to fit the ramikin size...I use the bottom of the ramekins to determine size and I tuck it down inside the dish, right on top of the filling. I love the way the filling bubbles over the top a bit as it cooks...before I put them in the oven (I place them all on one baking sheet to prevent overflow in the oven) I drizzle a bit of olive oil and sprinkle with kosher salt and pepper...


Bake...cool...enjoy!!!


Until we meet again...
Lorin