We’ve mentioned before here and here how much we love visiting the Finger Lakes Wine Country in New York. The lakes, the wineries, the local food scene, the people, the community and well, everything. Continue reading
Well, for those of you that tuned in Saturday only to be taken to a dead link, my apologies. Hopefully this will be worth your wait! Last month, as you may recall, Mr. N enjoyed a “pie” for his birthday meal of choice. It was an easy decision for him. Miss A, however, took her time deliberating. Continue reading
While we don’t post nearly as often as we used to, our kitchens by no means have slowed down. We’ve been making new and old recipes pretty regularly now. Sometimes the kids are on-hand to help, but most of the time they have other things keeping them busy.
While I’m usually at the sink, stove or counter, the kids are doing their homework, coloring, or just talking with me about their day. When Mike is home, he’ll be in the kitchen with me, helping me chop vegetables or putting dishes away. We have one cat, Chipper, that likes to sit at the stool on the other side of the counter or at the kitchen window so that he can supervise everyone, especially his little brother Hobbs. He much prefers to observe him from above.
As for Hobbs, he’s either running through the kitchen chasing toys, nipping at my toes and whining to be picked up, or curled up in a little ball on the rug in the center of my work area. I’m fairly certain he’s going to cause me to have accident one of these days. However, more often than not, he’s climbing things he’s not supposed to and having to repeatedly be set back on the floor. He is awful cute though.
We haven’t made too many international dishes lately; although we do have plans for a new recipe next weekend. I have, however, been teaching Mr. N some kitchen basics. He’s old enough now to learn how to operate the stove, oven and microwave. I’ve even had him make a few meals for he and Miss A all by himself. I just walk him through step-by-step. So far we’ve tackled pasta, shrimp, roasted chickpeas and homemade pizza. We, of course, have had to start with his favorite foods!
It’s been fun to teach him and spend this time with him. It gives us a few minutes in his busy day that are just ours. I think he enjoys it too. At first he wasn’t too thrilled to have to learn these things, but once I explained to him that someday he might want to cook a special meal for a special girl, he was much more on board. He’s growing up so much! Fortunately for me, those days are still a ways off (whew!), and the only girl he’s cooking for right now is his little sister. And I have to say, she was very impressed that Mr. N made her dinner. She adores him and loves anything he does for her, unless of course he’s made her mad that day, in which case he’s best just steering clear of her six-year old wrath.
So, the kitchen, it’s still the center of our ever-changing universe. And until Miss A and I get that next international recipe rolling, I thought I’d share with you a dish that Mike and I ate last week. It’s definitely a warm, comforting fall dish loaded with fresh and inviting flavors. It’s an Acorn Squash stuffed with Lemon & Ginger Risotto.
You can find the recipe here: Lemon Ginger Risotto with Acorn Squash
We topped the risotto with toasted walnuts. We didn’t use any Parmesan or cream as we were trying to keep it healthy, but either would be a nice addition as well. Fortunately we made enough risotto to stuff two more squash later in the week.
The leftover risotto heated well, but this time we tweaked the recipe a bit and added some sauteed spinach to the risotto as well as some mild Italian sausage. We enjoyed this version as much as the first. The spinach added a little lemony bitterness to the dish that to me just completed it perfectly.
The kids, as many of you know, eat many things, and often many exotic or unusual things. Squash, however, is not one of them. Try as I might, they do not like the sweetness or the texture of the vegetable. In all fairness, I didn’t either until I was in my 20’s, so there’s still hope. Until then, there’s more for Mike and I to enjoy.
We’ll be back in a bit with Miss A’s international dish. It’s a yeast-based recipe, so goodness knows how we’ll fare. Fortunately, Miss A is better at cooking with yeast than I am, so our odds are better with her in the kitchen. Until then, enjoy your changing seasons and have a great Halloween! More soon. Cheers!
This has been a beautiful week! For the first time in recent memory, our annual trip to an apple farm was done wearing shorts and t-shirts. And we’re not complaining! We’ll take this summer-like weather as long as we can get it.
So to keep up the guise of summer, we’ve been enjoying the end of summer’s harvest with our meals. Today’s recipe is reminiscent of our trip to Michigan in August. On the last afternoon of our vacation, we enjoyed a wonderful gourmet pizza at a local winery. We’ve since recreated it at home several times. While the prep time is a little lengthy, Mike and I think this Summer Harvest Pizza is worth the effort.
We start the meal prep early in the day by making a semolina pizza crust. We use my bread machine to simplify the process. The dough recipe makes enough for three large pizzas. We make one for Mike and I, one for the kids and then ten mini-pizzas for the kids to take in their school lunches. Later in the day, about an hour before dinner, we begin the remainder of the prep, starting with caramelized onions.
Next, we prepare the figs. We’ve used several different recipes off the web as guidelines. (Like this one or this one.) After cleaning and slicing the figs, we toss them into an oven-proof dish. We drizzle them with honey, balsamic and a bit of brown sugar. We then bake them for 20 minutes at 400F.
Next up comes the candied bacon. This was not included on our pizza in Michigan, but after reading it over at Rufus’ blog, we knew it had a place on this dish. The recipe is so simple, we’ve made it several times (dangerously simple).
The onions usually take about 45-60 minutes. Once they are done, we roll out the dough and place it on a pizza tray lined with parchment or foil, and sprinkled with corn meal to prevent the pizza from sticking. Then we brush the pizza crust with olive oil and begin to pile on the ingredients. We like to start with the onions, followed by the tomatoes.
Next we add the figs, a few handfuls of arugula, the candied bacon bits and a sprinkle of goat cheese crumbles. You can also add a fresh squeeze of lemon juice at this point as well. We’ve done both with and without and either way was equally enjoyable. The pizza then bakes for 15-20 minutes at 400F.
Then we slice and serve. I like to add a bit of balsamic reduction over the top just prior to serving as well. Adds that extra bit of sweet tang to the dish. Mike and I both thoroughly enjoy this tribute to summer on a pizza. It’s packed with a variety of flavors and textures – a true delight to the taste buds.
Mike and I both give it a solid 3 spoons. It’d be tough to get a homemade pizza to rank 4 spoons – we grew up on Chicago-style pizza after all. That said, it’s a good gourmet-style pizza that we’ll surely make again. The kids, however, weren’t into this one at all. Far too many visible vegetables for them. They opted for a more traditional sauce and cheese pizza one night and a pesto pizza another night. That’s fine by us – more slices for us!
I found a good batch of figs at the market recently, so this last time I roasted a triple batch. I’ve frozen them along with some slices of heirloom tomatoes in hopes that they’ll work over the winter. I would love to have this pizza in the middle of January. It may not be summer then, but a good bottle of wine, the fireplace and the taste of summer on a pizza…sounds like a nice winter evening to me.
Print this recipe: Summer Harvest Pizza
Now, I suppose we’ll start moving onto fall…somewhat reluctantly, although I admit I do love fall cuisine. I’m going to have Mr. N pick our next country to cook from this week. So we’ll be back in a week or two with his choice and a dish to go along with it. Have a great week everyone!
It’s officially spring; although you would hardly know it. Let’s not even mention the snow that’s coming our way again tonight. Nope…we won’t mention that. Instead we’ll focus on the one thing spring surely brings – spring break! I’m going to keep tonight’s post short and sweet. We’re planning a short little escape soon – just us and the kids. So while we’re busy getting prepared and shuttling Mr. N to and fro, I’m going to quickly share our last Polish recipe for this little adventure.
Like last week, we’re focusing on another “lazy” take on the pierogi, the homemade dumplings filled with a variety of ingredients. One of the more traditional pierogi recipes features a dumpling stuffed with potatoes, onions and farmer’s cheese, and that’s what we’ve recreated here only in the form of a casserole. Or as I like to call it, a lazy-agna.
Yes, I realize lasagna in and of itself isn’t exactly lazy, but I consider it easier than hand-making dumplings. Not to mention, it provides ample leftovers which is key for our schedule during Mr. N’s show. (Perhaps many of you have noticed that I’m absolutely drooling over your dishes these past few weeks as home cooked meals are few and far between right now.)
We found this recipe at About.com and one of my favorite tips was soaking the no-bake noodles for 30 minutes in warm water. I’ve used no-bake lasagna noodles before and I would say about 50% of the time they work fabulously. The other half of the time, some of the noodles don’t cook and I end up with a layer of crunchy pasta. Pre-soaking the noodles, however, did the trick. The pasta cooked to perfection.
Just like the prep for a traditional lasagna, the filling is prepared first. Ours included mashed potatoes and caramelized onions. Miss A also mixed the cottage cheese with egg and a bit of onion powder, while I shredded some cheddar cheese.
Mr. N was our potato masher. He found it quite tiring. (Or perhaps it’s his late night rehearsals!)
Once the cheddar cheese was mixed in with the hot mashed potatoes, we ended up with three mixtures for filling – the mashed potatoes and cheddar cheese; the cottage cheese; and the caramelized onions.
The rest is all about the layering.
We began with the noodles, added the cottage cheese, followed with the potatoes and then the onions.
And of course that’s followed with another layer of noodles, cottage cheese, potatoes and onions.
Once we reached our top layer, we tossed the remaining onions with a few breadcrumbs before adding them over top, and finished it off with a handful of cheddar cheese.
We baked the casserole, covered, at 350F for 30 minutes.
After the 30 minutes was up, we uncovered it and baked a final 10 minutes (or until bubbly).
We cut and served our lazy-agna immediately, reserving the leftovers in the fridge for the next week. This could also have been frozen and reheated as well.
The pierogi casserole hit the spot. It was warm, it was filling and it was definitely comfort food. Miss A was in heaven – cottage cheese and mashed potatoes in one dish! It was a 3 spoon dish for her. In fact, this was a 3 spoon dish all around – a solid meal. Mr. N liked it so much, he had seconds and actually enjoyed his leftovers later in the week.
Mike and I loved the sharpness of the cheddar cheese and sweetness of the onions. And needless to say, I liked the fact that we could reheat individual servings for our crazy weeknights.
Print this recipe: Lazy-agna
Given our success with both lazy pierogi options, one of these days, I’ll make the real thing. Until then, either the lazy pierogi or the lazy-agna will due perfectly.We’ll be back in a few weeks to share our latest adventures, and perhaps even a recipe or two. Until then, I’m going to check out for a bit and fully enjoy this year’s spring break with my growing kiddos. Hopefully by the time we return, winter will have officially gone on its break! Have a great start to April everyone!
When Miss A first mentioned that she wanted us to cook recipes from Poland, the first thing that came to my mind was pierogis. Pierogis are dumplings stuffed with cheese and potatoes, sauerkraut, ground meat or fruit. They are similar to ravioli and the Russian pelmeni we made a few years ago. Once boiled they can also be toasted in butter and served with onions, or topped with sour cream.
Pierogis aren’t complicated to make, especially if you’re familiar with making fresh pasta, but they are time-consuming. We were all set to spend the weekend making the little dumplings, but we suddenly have become quite busy again. Mr. N auditioned for a play at a theater company in Chicago this week, and he got the part! It’s a Greek tragedy and he’ll be playing one of two children in the all-adult show. He’ll even have to color his hair for the role (which he is actually very excited about!). The play will run for five or six weeks in May and June for a total 26 shows! You know where we’ll be most weekends. Until then, it’s rehearsal time – and lots of it. I (half) jokingly suggested to Mike that we rent an apartment in the city for a few months to save us on the travel. Really though, we’re thrilled for him. He is so excited and proud of himself (and we are too!).
So with the new schedule, I figured we should probably simplify the recipe and prioritize our to-do list for the weekend. Fortunately I came across the recipe for Lazy Pierogi. I dug a little further and wouldn’t you know it, it’s a real dish! Given the name alone, I knew this was the perfect solution for us. Not only that, it also makes a lot of leftovers for easy meals later in the week.
The recipe is simple – combine ricotta, eggs, salt, butter and flour in a food processor to make a dough. Roll the dough out, slice it, boil it and done. In fact, this recipe is so easy, I took the laziness up a notch and let the kids do all the cooking (with the exception of the boiling and frying). They started by combining the wet ingredients in the processor. Mr. N handled that for us.
Once the wet ingredients were mixed together, Miss A dumped the flour in and processed to form the sticky dough.
We then lightly dusted the counter with flour and the kids began rolling out the dough. They formed 1-1/2″ ropes all while laughing at the amount of flour winding up all over their clothes and floor.
Mr. N thought he looked like a painter with the flour dusted all over his shirt and jeans and Miss A was relishing in the sticky mess between her fingers. This was some serious hands-on fun.
Then she got the hang of it and loved rolling the “worms.”
Next the kids helped to slice the ropes into 2-inch dumplings.
The kids each dropped a few of the dumplings into the boiling water, but then it was time for mom to step in. The silliness was reaching peak levels and that’s not such a good mix with a pot of boiling water.
The dumplings sink upon being dropped in the water, but quickly rise to the top. After they rise it’s another five to seven minutes before they are done.
Much like real pierogis, lazy pierogis can be served a variety of ways. We opted to toast them in a bit of butter.
The kids were so excited about trying our little lazy pierogi. I mean what’s not to love – cheese and butter?! It’s absolutely their kind of pasta.
Mike and Mr. N also sprinkled a bit of dried dill over theirs for a little added flavor. I’m picky about dill, so I left it off mine and we figured it was in our best interest to not put anything green on Miss A’s.
The dumplings were dense, but al dente. They had a light butter flavor with a hint of sweetness from the ricotta. They were a decent 3 spoons for both Mike and I.
As for the kids, they enjoyed eating their dumplings almost as much as making them. Mr. N said they were a 4 spoon dish and Miss A insisted that they were 5 spoons – knowing that our top rating is four. If her empty plate was any indication, she loved them.
Print this recipe: Lazy Pierogi
So there you have it – the lazy pierogi brought to you entirely by our little sous chefs. It’s a simple recipe that only takes about 30 minutes from prep to table. And as you can see, it’s a fun recipe for the kids to make. Now, if I could just get them to help me clean the kitchen….
Before we move on to our next state night cooking adventure, we have one more Polish recipe to share. We’ll be back next week – hint, it’s another lazy one!