Snowed-in: Macaroni and Cheese

I absolutely adore a good snowstorm. Snowstorms are the perfect opportunity to pause and be home.
Unfortunately, the latest snowstorm hit as we were about to depart for a week in Texas; stranding us at home with relatively empty cupboards.
Okay, so there is always something to toss together or grab from the freezer in my house--but, another fab thing about snowstorms is the opportunity to cook something comforting and hearty.

I gathered the ingredients for this creamy, italian-esque macaroni and cheese from my pantry and some odds and ends in the refrigerator. Perfect for a snowy day or any day when you want to pretend to be snowed in and hide out at home.

The Goods

1 lb of penne (or whatever pasta shape you've got)
1 can cream of mushroom soup
1 1/2 canfuls of water
2 cups mozzarella cheese shreds
1 cup cheddar cheese shreds
1 tablespoon dried garlic seasoning (I used Tastefully Simple's Garlic Garlic)
Non-stick cooking spray
Italian seasoned breadcrumbs

For the topping:
1 cup chopped grape tomatoes OR small can of chopped tomatoes, drained
4 cloves garlic, chopped
3 tablespoons fresh basil, chopped (I always have a basil plant on my kitchen windowsill--it is a life saver!)
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt/pepper

Grated locatelli or parmesan cheese

The Work

Preheat oven to 350F

Boil water and prepare pasta according to package instructions. While pasta is cooking make cheese sauce by mixing mushroom soup, water (use the can to measure water), cheese and garlic in a medium saucepan. Heat over medium heat, stirring constantly until cheese melts.

Spray a 9x12 casserole dish with nonstick cooking spray. Drain and add cooked pasta. Pour in cheese sauce and stir. Season with salt and pepper to taste. Cover with a thin dusting of breadcrumbs. Then, spray the top with cooking spray.

Bake, uncovered, for 30 minutes.

While it is baking, prepare the topping. Mix tomatoes, garlic, basil, vinegar and oil. Season with salt and pepper.

Top finished macaroni and cheese with tomato mixture and a heaping spoonful of locatelli cheese.

Nana's Back!

Nana is back after a holiday hiatus! Stay tuned for a fab 2011--big things are planned including new guest bloggers, vegetable garden planning, amazing recipes, the return of quiche-tactic Monday and much, much more.

Wishing you all a fabulous 2011!

Uncle Allan and Aunt Ginny's Mushroom Pie

Aunt Ginny, Uncle Alan, Nana and Granddad

I love mushrooms and often, I wonder if this love is somehow genetic, as most of my family shares my love affair. In the Fall, I find mushrooms to be so seasonal--the rustic, forest-y flavors are a perfect compliment to hearty dishes like stews and roasts.

My Uncle Allan and Aunt Ginny make this mushroom pie every Thanksgiving and apparently, my Nana (mother to Uncle Allan) loved it and had seconds! I will be bringing this to the Thanksgiving feast at my Mom's house this year.

Uncle Allan says he typically makes it the day before and then warms it up after the Turkey is finished and resting. It is a great dish to make for your own feast or to bring along to a potluck.

Mushroom Pie

Makes eight servings

Filling:

8 cups coarsely chopped mushrooms

2 cups chopped onions

1 t. dried thyme leaves

1/4 t. salt

1/4 cup light cream cheese

Crust:

2 1/4 cup all purpose flour (reserve 1 tablespoon to roll crust

1/4 t. salt

2 t. baking powder

1/2 cup margarine

1/2 cup nonfat sour cream

1 T. low fat milk

Preheat oven to 400ºF.  

To prepare filling: Spray large non stick skillet with cooking spray; place over medium heat.  Add onions; cook, stirring frequently, 4-5 min^s until tender.  Stir in mushrooms; cook, stirring frequently, 2 min^s. Sprinkle vegetable mixture with thyme and salt, cook, stirring frequently, 4-5 min^s until mixture is tender.  Add cream cheese; stir until cream cheese is melted. Remove from heat and set aside.

To prepare crust: In a large bowl, combine flour, baking powder and salt; blend. With a pastry blender or 2 knives, cut in margarine until mixture resembles coarse crumbs.  Add sour cream, stir until mixture forms a soft dough.

Sprinkle clean work surface with reserved 1T of flour; roll 2/3 of dough into a 12” circle.  Fit dough into a 9” pie plate.  Transfer filling to crust-lined pie plate.

Roll remaining dough into a 10”x7” rectangle about ¼” thick.  Cut into 10”x1” strips.  Weave into lattice over filling; pinch edges of crust and lattice together; flute rim.  Brush lattice topping and crust rim evenly with milk; bake 30-40 min^s until crust is golden brown.  

Let stand 10 minutes before cutting.

Roasted Carrots and Parsnips with Dill

Kristine, with Oscar, my nephew and  muse. 

This recipe is from my dear and crazy friend Kristine. We used to work together at CBRE in the marketing department. I think we ate lunch together every day for at least a year--enjoying all the fantastic food that Center City has to offer. 

I love this side--especially the beautiful Fall colors of the carrots and parsnips. Pop these in the oven about 15 minutes before your Turkey is finished. The dish will cook while your turkey rests and waits for carving!

The good:

2 pounds carrots, unpeeled

4 pounds parsnips, peeled

6 Tbsps. good olive oil

2 Tbsps. Melted butter

2 Tbsps. kosher salt

3 tsps. freshly ground black pepper

4 Tbsps. minced fresh dill (you can use more or less, depending upon your love of dill)

Directions:

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a roasting pan. Add the olive oil, butter, salt, and pepper and toss well. Roast for 30 to 40 minutes, until the largest piece is fork-tender, tossing occasionally. Sprinkle with dill and serve hot. (yields 8 servings)

Nana's Fabulous Stuffing

The original recipe

My Aunt Ginny reminded me that I come from a heritage of Thanksgiving stuffing.  While I still believe there is absolutely no shame in Stove Top (or canned cranberry sauce or pre-made gourmet side dishes); my heart yearns to make homemade, moist and carb-tastic stuffing. The best part of this recipe is that is so easy and with a little dramatic flair, you can make it spectacular!

Every year I make this recipe--straight from my Nana's recipe box. There are four different variations that I have made:
1. The recipe, straight up
2. The recipe plus mushrooms to make: Wild Mushroom Stuffing
3. The recipe plus sausage to make: Sweet and Savory Sausage Stuffing
4. The recipe plus bacon and oysters to make: Oyster Stuffing

Pick your favorite or come up with another addition--it is so yummy, you might just make it year round!

Nana's Fabulous Stuffing-the straight up version
1/2 lb of butter (Nana's says or margarine, but I feel margarine is criminal)
1/2 cup minced onion

Me and my Nana, November 1977

12 cups cubes of bread (you have two options: grab a loaf of italian bread and cut it up the night before. or buy a bag of bread cubes in the stuffing aisle)
1 1/2 tsp salt
1 tsp poultry seasoning
1 cup celery diced
4-6 Tablespoons minced flat leaf parsley
1/2 tsp black pepper
1 cup of milk (my favorite) or stock-turkey/chicken
1 egg

Melt butter. Add onion & simmer until it is partly cooked. Add chopped celery and cook until nearly tender. Add salt, pepper, parsley and poultry seasoning. Blend well and add bread cubes.
Beat egg into milk or stock. Add egg/liquid mixture to stuffing. Stuff your turkey and/or spread into a buttered casserole dish and bake for 30 minutes (covered) and an additional 30 minutes uncovered, until heated through.

Variations
For Wild Mushroom Stuffing:Stir in 2 cups of sliced, mixed mushrooms (white, shitake, oyster, whatever you love) with onions. Follow the rest of the recipe

For Sweet and Savory Sausage Stuffing: Brown 12 oz of bulk sausage. Drain, but reserve 1 tablespoon of drippings in pan. Melt butter in drippings and follow recipe. Before adding the egg/liquid mixture, stir in browned sausage. Bake as directed. 


For Oyster Stuffing: Brown 1/2 pound of chopped bacon. Drain, reserving 1 tablespoon of drippings in pan. Melt butter in drippings and follow recipe. Before adding the egg/liquid mixture, stir in 1/2 cup chopped oysters.  Bake as directed. 

Jessie's Fab Rum + Pecan Sweet Potatoes

So, this is so yummy! Try this great pecan-topped sweet potato casserole from my friend Jessie.  I've known Jessie for 25 years--since Kindergarten. She is a fabulous cook and comes from a cooking family. Enjoy this delicious rum and pecan sweet potato casserole--a very grown up version of the marshmallow topped sweet potato concoction. 

I think this would be great with either clear rum or a yummy spiced rum like Captain Morgan's. 

Jessie's Mamie cooking for Thanksgiving

Rum + Pecan Sweet Potatoes
4 large sweet potatoes (to equal 3 cups when mashed)
1/2 cup sugar
1/2 cup butter (room temperature/softened, if needed, so it will blend well)
1/2 tsp lemon juice
1/4 cup rum
1/4 cup raisins
1/2 tsp ginger
2 eggs, beaten
1 tsp vanilla extract
1/3 cup milk
1/4 tsp allspice

Cook potatoes until tender. Peel and mash potatoes. Combine with all other ingredients.
Put in buttered-casserole dish (or similar - we use a rectangular glass pan).

Melt the following ingredients for topping.
First melt 1/3 cup butter,
then add 3/4 cup brown sugar
1 tbsp flour
1 cup chopped pecans

Pour topping over casserole. Bake at 350 degrees for 25 minutes.

Serves 10 people.

Allergy notes: Can be made with non-dairy butter + any non-dairy milk (we've used soy, rice, and coconut) + any non-wheat flour. Tastes the same. Same cooking time.

Brine it, baste it, behold it: My Favorite Turkey-Part 2

Okay, so if you've brined your Turkey, you are so ready for Part 2.  If you choose not to brine, you can still follow this portion of the recipe.

The morning of Thanksgiving, remove your turkey from the brine, pat it dry with paper towels and let it stand at room temperature for 2 hours. My Mother, the public health nut, always panics when the turkey is sitting out and I have to restrict her access to the kitchen; but trust me, the 2 hours is okay. The turkey skin dries a little, the turkey warms up and it all plays into the fabulous end result.

With "drying", cooking and post cooking standing time, you will need to allow 6 1/2 hours to get your bird ready to eat.

Ingredients
Brined Turkey
2 sticks of unsalted butter, melted
1/4 cup of butter, softened
1 cup of white wine, I typically use a pinot grigio
Stuffing--if you stuff your bird OR if you prefer stuffing separate, one onion, halved
Large piece or two of cheesecloth

1. After your bird warms for 2 hours, preheat your oven to 425F.
2. Stir together melted butter and wine in a large bowl. Fold cheesecloth so that it is big enough to cover most of your turkey. Immerse the cheese cloth in butter mixture and soak it for a few minutes.
3. Place the turkey, breast side up on rack set in a roasting pan. Season the cavity with salt and pepper. Stuff with your stuffing OR onion. Tie the legs together with twine. Fold neck flap under and then rub the turkey with softened butter. Season the outside with salt and pepper.
4. Remove cheesecloth from butter mixture and wring out. Lay cheesecloth over turkey. Reserve butter mixture.
5. Place turkey, legs first in oven. Roast 30 minutes and baste the cheesecloth with reserved wine and butter mixture. Reduce temperature to 350F
6. Roast and brushing every 30 minutes for another 2 1/2 hours.
7. Remove cheesecloth and baste with pan juices until a temperature reads 180F, about an hour.
8. Transfer to a plate or cutting board. Let turkey stand at least 30 minutes before carving.

Brine it, baste it, behold it: My Favorite Turkey-Part 1

Behold it!

This my favorite roast Turkey recipe. It has its roots in Martha Stewart (who I think should adopt me) and in my own brand of cooking alchemy.  This year will be my sixth year roasting this juicy, golden yummy piece of Thanksgiving heaven.

The brine has simple ingredients. The turkey is basted in butter and wine as it roasts--it is picture perfect and tastes beautifully as well.

Plan on ordering a fresh turkey from a local farm in early November. Or picking up your frozen turkey from the grocery store a few weeks before Thanksgiving. Pickings can be slim in the days right before the big day. A good rule of thumb is to provide 1 1/2 -2 pounds of turkey per person. If your turkey is frozen, start defrosting it early and allow 24 hours for every 5 pounds of turkey.

Some things you need before you dive in--a brining bag or a super large stock pot that your turkey plus brine can fit in; space in your fridge for stock pot; cheese cloth; a roasting pan with a raised rack;  a silicon oven safe brush and a meat thermometer.



Brine it

Brine it!

Brining results in moist, flavorful meat. It works, apparently, through reverse osmosis and diffusion. I could pretend to fully understand this (this is why Nana needed Granddad and my Uncle Allan--for these techie issues), but I just know it works and the meat is tender, juicy and yummy. Cooks Illustrated has a fabulous explanation; just don't get caught up in the fears of non-crispy skin--we will get to that later.

You will make the brine on Wednesday morning, let it cool, and then put the turkey in the brine and refrigerate until Thanksgiving morning.

Here's what you need:

• Your turkey--I usually get a 15-18 pounder. This recipe will work for more or less weight.; remove the giblets, save if you are into that and keep the tag from the turkey that lists the weight
• 3 cups coarse salt
• 5 cups sugar
• 2 medium onions, skins on, washed and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 celery stalks, leaves on, coarsely chopped
• 3 bay leaves
• Couple sprigs fresh thyme
• Handful of fresh parsley
• 1 tablespoon whole peppercorns

Grab your enormous stock pot and put all ingredients (EXCEPT FOR THE TURKEY) in with 10 cups of water. Bring to a boil, stirring constantly until the salt and sugar have dissolved. Remove from heat, let the brine cool completely. 

Grab your bird and place the turkey breast first into the stock pot (or toss the whole caboodle in a brining bag) with the brine and cover (use the lid or plastic wrap). Place everything in the fridge for up to 24 hours. 

Next up: Part 2--Baste it and behold it! 

Take a Time Out!: Thanksgiving Place Mat

So, I love this from the new Blog, Take a Time Out! A great craft if you have a bunch of little one's to keep busy on Thanksgiving. Adorable!

Take a Time Out!: Thanksgiving Place Mat: "Looking for something to occupy an hour or so of your child's time? Here is a great Thanksgiving craft idea that helps show your child all ..."

Ain't no shame in Stove Top: Eight simple steps to a fabulous Thanksgiving!

Chloe's first Thanksgiving in 2009-my little sleeping Turkey. 

Anyone who knows me that I am both disorganized and highly creative--a toxic, yet super fun mix.  Cooking and feasting and celebrating, however, bring out my inner-organizational diva (even if she is wearing mismatched socks).  Whether at my house or my parent's home, I cook the Thanksgiving feast every year with the help of anyone who isn't scared of being bossed around and who won't comment on my unique sock choice.

Try these eight simple steps to a fabulous and organized Thanksgiving and you have plenty of energy for Black Friday shopping!

1. Brainstorm your menu 
Gather a stack of cookbooks, magazines, recipe boxes, entries from your favorite websites and blogs and of course, all the yummy food on Nana's Fabulous Life!  Ask yourself--who are your guests? What dietary restrictions am I up against? How many are coming? What foods are must-haves?  Make a list.  Be sure to include appetizers, beverages, main entrees,  sides, bread, dessert and even ideas for using leftovers.  Make your list big--later you can pare it down.

2. Turkey or Tofu?

Lily, Thanksgiving 2008, feet up.

A big roast turkey is the obvious choice for a main dish--but maybe something else suits your guests or you just don't like or want to prepare an entire turkey or you want some variety or you are a vegetarian.  Other fabulous Thanksgiving options include: fried turkey, the scary and fascinating Turducken, ham, tofu turkey, baked ziti, macaroni  and cheese, turkey breast, turkey london broil or even something totally different. The options are endless--pick what appeals and serves you--not what is traditional.

3.  Ain't no shame in Stove Top

Take a critical eye to your list and turn it from brainstorm to menu. Decide what items you will cook, what you will ask guests to bring and what items you will buy pre-cooked or nearly pre-cooked. There are so many great and simple options--like Stove Top. Who cares whether you chopped up the stale bread for stuffing or opened a box and added water--it is good. And don't be afraid  to ask guests to bring something for the meal--your Great Aunt's famous sweet potatoes will make the meal a family meal and save you valuable time. 

4.  Raid your pantry

Now you've made a list. raid your pantry--see what you already have on-hand and can incorporate into a menu. Check your freezer, refrigerator and spice cabinet, you will be surprised at what inspiration and ingredients you already have. As you go, feel free to edit your menu a little--maybe you have a boat load of string beans and can swap out the roasted carrots. 

Also check your china cabinet and kitchen for serving platters and the necessary cooking gear. If you are missing something critical--like say, a roasting pan, add it to your shopping list. If you plan to have a formal table setting, check on your cloth napkins, silverware and dishes--make sure you have enough for all your guests. 

Cooking in my PJS. No socks this year. 

5. Plan your time
Look at your menu and your shopping list and make a timeline of shopping and preparation. Don't leave everything until Thanksgiving eve or morning or 1 hour before dinner. Work cleaning and catastrophe into your timeline--you need a clean kitchen to function and a cushion for when you accidently light something on fire or the dog steals the turkey, etc.

6. Prep for leftovers
I know this sounds overwhelming--but really it saves a load of hassle and Black Friday grocery shopping. When planning your Thanksgiving shopping list, make sure to add plastic food storage containers (great for you and great for guests to take away leftovers) and any special ingredients you may need to make your leftovers work for you. I always make Turkey Clubs for lunch the next day, so I make sure I have bacon, bread, lettuce and tomato. If you plan to make broth from the turkey bones, grab what you need to make the stock and the soup. Think through your leftovers and make it part of the plan.


7. Let go of your "Darlings"
My favorite college professor, Dr. Marra, always told me that I needed to let go of my "darlings." He was talking about those fine little details and lovely little bits that I had trouble editing out of my writing. For Thanksgiving, let go of all your "darlings-" let go of the expectation that everything will be perfect, let go of last minute and maybe unnecessary items on your shopping list, let go of everything homemade and embrace the Stove Top. It will all be okay and much more fun.

8. Give Thanks
Cooking, organizing and cleaning are really time consuming and exhausting and can be stress inducing--but you have a meal to cook, a menu to organize and a house clean. So many others don't. Give thanks, first, last and everywhere in between. And laugh. Really, if life was a sitcom, a towel on fire and a dog who consumed an entire 23 lb turkey would be really, really, really funny. And you will be thankful for the chance to laugh.




Check out all of Nana's Fabulous Life Thanksgiving recipes, tips and crafts! Click Here

Kitchen Quickie: Key West BLT

Lily, 13 months old in Key West (not in a bar).

When Lily was a baby, Mike and I went to Key West. I clearly remember our first meal--in a bar on Duval Street with, well, our baby. It was ridiculous. But we were hungry after a long day of travel and bar food fit our appetites. I ordered this amazing Shrimp BLT--it was perfect--a Key West spin on a classic.

This makes a great lunch and takes just a few minutes to pull together. Since I am a bit of a food diva, I love that this meal is a little extra special--who wants a plain jane sandwich?!  I always seem to have some shrimp in my freezer that I can defrost under cold running water quickly.

The recipe makes one sandwich--you can up size it to accommodate your crowd!


Ingredients:
Crusty bread (try sour dough or something else fun)
6 medium shrimp, defrosted, peeled and tails removed
1/2 of one lime
Kosher salt
Black pepper
2 slices of uncured turkey bacon
3 thick slices of beefsteak tomato or other slicing tomato (I used an heirloom yellow beefsteak)
4 leaves of romaine or leafy green lettuce
Mayo

Put it together:
1. In a grill pan or skillet, cook bacon. Crack some black pepper over top of bacon (makes it yummy!)
2.  Toss raw shrimp with the juice of the lime, kosher salt and pepper. Grill/sauteed shrimp along side bacon, about 3 minutes a side, until cooked through.
3. Toast the bread. Smear each slice of bread with mayo, top with a slice of lettuce, tomato slices (sprinkle with kosher salt), pile on shrimp and bacon.
 4. Cut in half. Grab a beer. And enjoy!

In Season: Squash Ravioli in Sage Brown Butter

I first laid eyes on the Kitchen Aid mixer pasta maker attachment when Mike and I were registering for wedding gifts. Frankly, it frightened me. I had visions of mangled pasta dough in a rainbow of colors stuck to the ceiling--a nightmarish scene in which the cat and I were entangled in sticky, inedible dough. There was flour everywhere and well, no one was going to eat homemade pasta anytime soon.

Seven years later and I am still without my pasta maker attachment--so a good Nana-in-training must improvise. For this ravioli recipe, you just need a package of won ton wrappers. For about $3 or less, you can get 50 of these handy little squares of dough that are perfect for wontons, dumplings and of course, homemade ravioli.

For the filling, I made use of squash puree from our Galeux d'Eysines squash. You can use any winter squash you like from butternut to pumpkin. You could even skip the fresh puree and use a can of pumpkin puree (although it won't taste as fresh!).

And the best part: you can make a bunch quickly and freeze it--it cooks up in a few minutes and makes it a great meal to bank in your freezer. This recipe yielded about 30 ravioli.

Ingredients:

1 cup squash puree

1 large egg

1/4 cup romano cheese, shredded

2 tablespoons ricotta cheese

pinch of nutmeg

Salt/Pepper

60 won ton wrappers (which is about 2 packages)

1 stick of unsalted butter

2 tablespoons of fresh, chopped sage leaves

2 tablespoons balsamic vinegar

Steps to yumminess

1. Place squash puree, egg, romano and ricotta cheese and nutmeg in a food processor. Process until smooth. Season to taste with salt and pepper.

2. Make your ravioli, filling each with 1 heaping tablespoon of squash filling. Follow directions here (Ravioli making 101). Freeze ravioli (flat) for at least 30 minutes. You can leave any ravioli that you don't intend to cook in the freezer.

3. Bring a large pot of water to boil. Add ravioli and cook until it floats-about 3 minutes. Keep an eye on it--the ravioli will explode if you overcook.

4. While ravioli is cooking, melt butter over high heat (in a large pan). Add sage and cook until butter begins to brown and sizzle. Remove pan from heat, whisk in balsamic vinegar.

5. Use a slotted spoon to carefully remove ravioli from cooking water and place directly into brown butter sauce. Serve immediately.

A fab side for Squash Ravioli: I died and went to Rouge Salad.

Techniques: Homemade Ravioli 101

Making homemade ravioli can be super fast and super impressive using store bought won ton wrappers. These handy little packages of dough squares are inexpensive.

Here are step by step instructions on filling your own, homemade ravioli.

1. Grab your won ton wrappers, a couple cookie sheets, a small bowl of water, parchment paper and the filling of your choice.

2. Line each cookie sheet with a sheet of parchment paper. Lay out won ton wrappers in a single, non-overlapping (no touching!).

3. Then add a scoop of your filling--typically about 1 tablespoon-2 tablespoons a wrapper. Place the filling right in the center of the wrapper.

4. Moisten a finger tip with a small amount of water. Draw a line on water on the outside edge of each won ton wrapper. Just do a couple at a time (you don't want the water to dry out before you top it!

5. Then place another won ton wrapper on top, smoothing the edges right up to the filling. Try to gently smooth out any air. Moisten your finger tip again and trace along the outside of the top won ton, to seal. Continue until all raviolis are filled and sealed.

6. Place cookie sheet of completed raviolis in freezer for at least 30 minutes--the longer the better. When raviolis are frozen, you can remove from cookie sheet to cook in boiling water (3-4 minutes until floating and remove with slotted spoon) OR freeze on cookie sheet overnight and then place in freezer bags for a future meal.

Kitchen Quickie: I died and went to Rouge Salad

Back in college, Mike worked at the swanky and marvelous restaurant Rouge on Rittenhouse Square. Mike learned so much about food and I got to partake in amazing, gourmet meals. One of my favorite dishes: the Bibb and Endive salad. This salad was topped with crunchy, spicy cashews and creamy roquefort cheese. It is simple and yet tastes complex and well, to quote Lily, "fancy!"

My version of this salad pulls together in less than 5 minutes! It is a quick and sophisticated side dish--perfect for Fall meals and for company. Instead of cashews, I use pre-packaged sweet and spicy pecans from Trader Joes. I love these pecans--they retail for $3.99 in South Jersey and really add a wow to the salad. You can find various sweet/spicy nuts at your local grocery store if there is not a Trader Joes nearby.

Ingredients:

• Spring Mix (I love the versions of pre-bagged spring mix that include fresh herbs. Trader Joes has a version as does Earth's Best Organic)
• Dried cranberries
• Sweet and Spicy Pecans (from Trader Joes or substitute something you find locally!)
• Gorgonzola cheese (or you can use plain jane bleu cheese. Not a fan of the bleus, try feta)
• Balsamic Vinaigrette or, if you want to be super fancy, truffle oil and balsamic vinegar

Pile a generous handful of Spring Mix onto your salad plate. Top with a sprinkling of cranberries, pecans and cheese. Drizzle about 1/2 - 1 tablespoon of balsamic vinaigrette on top OR drizzle with truffle oil and balsamic vinegar. Salt/Pepper to taste.

Quichetastic Monday--Chicken and Asparagus Quiche

Of course there is a story behind my Chicken and Asparagus Quiche. I made a verison of this quiche for Lily's first birthday party in 2007. The theme: Pink Poodles in Paris (she has always been fancy!) and the menu was French inspired with quiche, Nicoise Salad and other goodies. As usual I made way too much and had to freeze one of the quiches.

The quiche did not reappear until 2 months later. Lily was at CHOP and we were living in the pediatric ICU while she recovered from a brain tumor resection. Olga, Mike's mom, was here running our lives while we fought for Lily's and making sure we ate healthy food. Being the resourceful mama that Olga is, she dug through our freezer and found the quiche.

When we ate it for dinner, reheated in the PICU communal microwave and dished up paper plates--I traveled elsewhere. In my mind we were back at Lily's very first party--back singing and celebrating and enjoying tastes of simple, delicious food.

The second time I made this quiche was for Karen--my childhood bestie. This August, I had the joy of visiting and celebrating the birth of her son, Andrew. Of course, I cooked--soup, stuffed peppers and this quiche.

The original recipe for this quiche came from a french cookbook I borrowed from my dear friend Tracy. My verison may differ slightly (I misplaced my copy of the original.). It pulls together super quick and can easily make two (you will have left over chicken and asparagus). Make two and share one with a friend!

The Stuff

1 pre-made pie crust

Asparagus--8 full spears plus 1 cup diced asparagus

1 cup of diced rostierrie chicken ( breast and thigh meat, save the extra meat for another quiche or salad; save the bones/carcus for making chicken broth)

4 eggs, beaten until frothy and fluffy

3/4 cup milk

1 clove garlic, minced

1/2 T dried mustard

1cup grated swiss cheese

Salt/Pepper

1. Preheat oven to 400F

2. Carefully roll out pie crust into pie pan and score the bottom

3. Sprinkle diced asparagus onto bottom of pie crust. Then sprinkle diced cooked chicken.

4. Fold 1 cup milk, garlic, mustard, swiss cheese and salt/pepper into the egg mixture.

5. Pour egg/milk mixture on top of asparagus chicken. Arrange remaining asparagus spears on top of uncooked quiche

6. Bake 45 minutes or until firm and slightly browned.

Staple recipe: Roasted winter squash puree

As I mentioned in my Coconut Lemongrass soup recipe, Mike and Lily grew a successful crop of Galeux d'Eysines--a beautiful, bumpy heirloom winter squash that looks like a warty pumpkin and tastes like a slice of squash heaven.

We love squash in our house--mashed,roasted,pureed or in a pumpkin pie--we will eat it! Part of our addiction is purely superficial--squash is gorgeous. It comes in greens, oranges, creamy white, yellow and in smooth,bumpy and ridged textures. I love the shape of butternut squash--it reminds me of a bell and of course, I adore the stringy insides of spaghetti squash--nature's low-carb answer to pasta. Sweet sugar pumpkins are adorable in their perfectly rounded symmetry.

When I was doing a little research for this blog post, it occurred to me that I had no idea if squash was a fruit or a vegetable or something entirely different like a legume. Botanically speaking, squash is a fruit. In cooking, squash is used as a vegetable and it is a fantastic substitute for meat.

Lily helped with every part of this recipe--she helped plant, water, nuture and then reveled in the end result--a warty, orange beauty that would be transformed into delicious recipes for our family. I had Lily help me make the puree and taught her a little French along the way. Galeux d'Eysines translates to mean "Warts from Eysines (a town in France)," a detail Lily found endlessly fascinating. Lily now has a little French in her tool kit (as every fancy girl should) and I have the sweetest memory of my little girl Bonjouring, Oh La Laing and cooking with me. When we eat something prepared with this puree, we eat a little of Lily's first French lesson--I can't think of anything more delicious.

Try this staple recipe with any winter squash you like and then use the puree to make fabulous things like squash soup, pies, squash ravioli or squash souffles--stay tuned to Nana's Fabulous Life for oodles of great recipes.

Buy locally--it is a way to be sustainable and help your local farmer continue to bring you beautiful, nutritious produce for years to come.

To make and freeze the puree you will need:

2 or more pounds of your favorite winter squash; olive oil; some brown sugar; parchment paper; baking sheets; a food processor or blender; quart sized-freezer bags

The work:

1. Preheat oven to 400F. Select your squash, cut in half and remove the seeds and cut squash into chunks about a couple inches in size.

2. Line a baking sheet with parchment paper and place squash, flesh side up on the paper. Drizzle with olive oil and then rub a small amount of brown sugar into the flesh of the squash.

3. Turn the squash face down and place in oven. Bake for 30-40 minutes until skin is easily pierced with a fork.

4. When squash is cool enough to handle, use a soup to scrape it into your food processor. Puree in batches until smooth.

5. Pour in 1 cup increments (I eyeball it out) into freezer bags. Label, date and freeze flat. Use in your favorite recipes (and soon to be faves!).

Soupy nights: Autumn mushroom and wild rice soup

While dark chilly rainy days can wear on the soul, I love the potential it brings--potential for soup, tea, red wine, an afghan and a book (or a movie or some knitting or all three all at once for people like me who cannot sit still, even when sitting). It is a delicious, cuddly time of year.

This soup is super earthy and grounding. The rich broth and meaty mushrooms pull you right back down to your plate. With each hearty bite, you can taste Fall and the harvest. And it is an easy way to go meatless--the mushrooms and wild rice are super filling.

Allow about an hour to prep and cook the soup. You can use any combination of mushrooms you like--I used shitake, baby bellas, white buttons and baby petites (which I left whole). My girls helped by washing the mushrooms with a damp paper towel.

If you don't have vegetable broth, but do have chicken broth, feel free to substitute. You will find dried porcini mushrooms in or near the produce department. If you can't find porcinis, try any other dried mushroom.

Soupy stuff:

1/2 ounce dried porcinis

kosher salt/pepper

1/2 cup wild rice

EVOO, a few tablespoons

10 cups assorted mushrooms (My combo: 5 oz shitake, sliced; 8 oz, baby bellas, sliced, 6 oz baby petites, left whole; 8 white button, sliced)

3 leeks, white and pale-green parts (save the tops for broth!), quartered length wise and thinly sliced

2 tablespoons unsalted butter

1/2 cup chianti

3 tablespoons soy sauce

7 cups homemade vegetable broth

2 tablespoons heavy cream

2 tablespoons finely chopped fresh parsley

1. In a sealed ziploc bag, crush up the dried procini mushrooms, until they are a coarse powder.

2. In a small saucepan, bring 1 cup water to boil, then add a pinch of kosher salt and wild rice. Cover, reduce heat to medium-low. Cook under tender, 45-50 minutes. Drain and set aside.

3. In a large pot, heat about 1 tablespoon of EVOO over medium-high heat. Begin cooking the mushrooms in batches (1/3 at a time) with salt and pepper until browned and tender, about 7 minutes, per batches. Add more EVOO before adding a new batch of mushrooms. Set cooked mushrooms aside.

4. Reduce the heat to medium-low. Melt butter, added sliced leeks. Cook, stirring often, until soft and translucent about 5 minutes. Stir in porcini mushroom powder, cook 1 minute. Add chianti and soy sauce, cook 1 minute more.

5. Add vegetable broth to pot; bring to a boil over medium-high heat. Add mushrooms, reduce heat to medium and cook 20 minutes. Stir in wild rice, heavy cream and parsley. Serve with crusty bread

Squash Soup 1: Coconut and Lemon grass

We have a bumper crop of this gorgeous heirloom squash called Galeux d'Eysines. The name means "embroidered with warts from Eysines (a small town in France). " These warts are actually produced from the sugar in the squash.

Mike grew squash because we eat it often-roasted, on salad greens and in soups. I made this fabulous Coconut and Lemon grass soup last week--the perfect transition from Summer to Fall. The coconut and lemon grass are reminiscent of a tropical, beach-y meal. There is nothing more "Fall" than creamy smooth squash.

While I used our Galeux d'Eysines, you can use any variety of winter squash or pumpkin for this soup. To make your life easy, pick up a package of pre-cut and peeled butternut squash in the produce department.

Lemon grass add a light citrus flavor to the soup, balancing the richness of the coconut milk and squash. You can find fresh lemon grass in the produce department. Find a great guide on the use of lemon grass here. I could not find fresh lemon grass, but found prepared lemon grass, in a tube, in the produce department at Wegmans. Use either option--although the tube option is quick and easy to use!

This soup cooks quick and freezes great. The recipe below serves 4. Serve with some garlic Naan or a baguette.

The ingredients:

3 cups squash--peeled, cut into 2-3" chunks (any variety, butternut, acorn, pumpkin)

1 tablespoon EVOO

Salt and pepper

2 tablespoon unsalted butter

1 shallot, diced

1 whole jalapeno

1 inch of fresh ginger root, peeled and diced

1-2 stalks of fresh lemon grass, yellow/fleshy section, chopped OR 2 tablespoons of prepared lemon grass (in a tube, source: Wegman's produce department)

15 oz can of coconut milk

1 cup vegetable broth

Fresh cilantro

Get soup-y

Preheat oven to 400F. Place squash chunks in a large baking dish, toss with olive oil and salt/pepper.

Bake for 30 minutes or until it is soft, with some brown caramelized edges.

After squash is cooked, remove form oven and put aside.

Melt 2 tablespoons butter in a large pot. Add to butter shallots and ginger, cooking over medium heat and stirring constantly for 2-3 minutes until shallots are translucent and ginger is fragrant.

Add WHOLE jalapeno and lemon grass, stir. Cook 2-3 more minutes.

Add cooked squash, stir.

De-glaze the pan with can of coconut milk and vegetable broth. Bring to a boil.

Cover and reduce heat. Simmer for 30-45 minutes, stirring occasionally.

Remove jalapeno.

Using an immersion blender, puree in pot until smooth. Or, puree in a blender in batches.

Top with fresh cilantro and serve immediately.

Broth Making: Homemade vegetable broth

The other night, I was all set to experiment with a squash soup recipe I had bouncing around in my head, but I realized I was totally out of vegetable broth.

What's a Nana-in-Training to do? Well, make homemade broth, of course! Homemade vegetable is easy, delicious and economical freezer staple. To make broth you will need a selection of vegetables, herbs, spices and water. You can really use any mixture of vegetables. Use up those vegetable ghosts of recipes past and make this fantastic freezer staple.

Vegetable broth is great in soups and other recipes. Swap out chicken broth and make your vegetable soup, truly vegetarian. Use it instead of water for rice or couscous.

This batch yielded 22 cups of broth!!

The goods

1 bunch of celery--washed, stalks separated, leaves on (I used celery left over from bloody mary's)

5 red potatoes-washed, skin-on, quartered

1/2 cup mushrooms--any variety (I used plain jane white mushrooms)

1 bulb garlic, roughly chopped

1 large onion--washed, skin on, quartered

1 cup carrot (I had left over shreds. You can just toss in a couple whole carrots cut into chunks)

Stems from one bunch of broccoli (who eats the stems anyway? save the tops for dinner!)

3 Bay leaves

1 teaspoon whole peppercorns

3 tablespoons soy sauce

Fresh herbs--I used the stems from one bunch of cilantro, 2 stems of basil. (The stems have flavor too, perfect for broth!)

2 inches of ginger, un-peeled, roughly chopped

Gear

Large stock pot, preferably a large pasta pot with strainer insert

Plenty of freezer bags

Liquid measuring cup

Permanent marker

Stock-making

Put all ingredients in your pasta pot with the strainer insert in place (or in a large stock pot). Cover completely with water. Put lid on and bring to a boil. Reduce heat to low-medium and simmer for 1-2 hours, until stock is fragrant and rich in color (should be like a caramel color).

Remove from heat. Let stand and cool at room temperate for another hour.

After broth is cooled remove strainer insert from pot. Or if you used a stock pot, strain broth into a large bowl or pot.

Use liquid measuring cup to measure broth in 1 or 2 cup portions. Pour into freezer bags, label, date and freeze flat. Yield: 15-20 cups

Solutions: Address stampers and calling cards!

I remember the first time I had to fill out a form for Lily--it was her first pediatrician appointment. At the time, it seemed so exciting to be able to do things for my baby--it made Lily a real little person with a real identity.

Then came day care, later more doctors, school, horse back riding, art classes, choir, ballet and then a baby sister--who had activities, school and doctors and needed all the forms filled out. In these first two weeks of September, I've filled out about 35 forms. Sometimes, I need to fill out a nearly identical form-twice-for the same activity. It actually makes me want someone to install a microchip in my hand, so I can just scan in and be done.

This great solution comes from my husband's Aunt Lydia. Lydia--who cans and cooks and crafts and works full time--has creative solutions! Lydia suggests buying a rubber stamper with your address on it and use this on your children's forms. Keep the address stamper in your purse and voila, you have at least part of the tedious form complete in minutes!

And as luck would have it, Vistaprint has a free address stamp offer going now! Each stamper allows for 3 lines worth of text--which I fit in our last name (figuring that I will use the stamper for all of us and just write in the first name), our address (all on one line) and home telephone number.

And while you are shopping, grab 250 free business cards! Whether you have business card for professional purposes or not, personal "calling" cards are great. Use them when you meet a new mom or a potential babysitter or anyone you want to keep in touch with. Tuck one in your kids backpacks and use as luggage tags. Vistaprint has oodles of cute designs.

All you pay is shipping--which amounts to about $6.

A fabulous deal and effective solution that gets the Nana seal of approval!

Cooking together: Peachy Keen Salsa by Trish & Miranda

I love my girlfriends--especially as I plunge headfirst into motherhood and my 30s. This week, I had the joy of cooking with one of my favorite Nana's-in-Training Miranda (author of the fab blog At the Cookery). We cooked and canned up a batch of Peach Salsa--it is sweet and spicy and oh so peachy.

While we chopped (and I made her chop the jalapeno, sort of a hazing into the Nana program), cooked and canned; we chatted. It made me think of women everywhere--those of today and those of centuries ago. Whether it is women working together in an office to build a corporation or two fabulous Mommas preserving summer in jar--it is the sharing of stories, tips and laughs that makes the end product special.

In each jar of our Peachy Keen Salsa, there is laughter and love and friendship. There is the background noise of our children--Max, Emma, Lily and Chloe--laughing and throwing toys around the room. When I eat this salsa, I'll always savor the taste of my girlfriend and our day together.

Let me tell you a little about my girlfriend Miranda. Miranda is absolutely a Nana-in-Training. She loves finding authentic solutions for her family--whether it is monthly meal planning, cooking for the season or planning a meal that even a picky 3-year-old will eat--Miranda is a solution oriented momma. She is way more analytical than I could ever be-

-which is a wonderful complement to my wayward and wandering ways.

Our Peachy Keen Salsa is tomato-less. Even though I love tomatoes, I really wanted to make something that showcased peaches. We produced 20 half-pints. You could halve (or quarter) the recipe and just make a batch for your refrigerator too. If you don't can it, still simmer it together--the heat softens the peaches and melts their natural sugar into the spice of the jalapenos and cayenne. Also feel free to adjust the heat of the salsa--adding less or more peppers.

We snuck some from the pot and tried it with tortilla chips. Miranda can't wait to try it on shrimp. I think it would also compliment a firm white fish--Mahi Mahi (which will be our dinner tonight!) or even pork.

Here's the recipe we followed (based on something I found online called Katie's Peach Salsa).

Peachy Keen Salsa

18 peaches-diced, skins left on

3 small-medium onions, chopped (about 2 1/2 cups)

8 jalapeno peppers chopped

1 cup fresh cilantro, chopped

1 cup lime juice (if you can, use bottled lime juice. if you are not canning, you can use either fresh or bottled)

4 tablespoons local honey

6 cloves of garlic, finely chopped

4 teaspoons cumin

1 teaspoon cayenne

Toss everything in a large stock pot or dutch oven. Bring to a simmer and cook for 5 minutes. If processing, pack into hot jars and process in boiling water bath for 15 minutes.

Eggplant Prep--salt, sweat and rinse

A common complaint amongst eggplant or aubergine lovers is the sometimes bitter flavor.

Most smaller varieties of eggplant (japanese, fairy tale, etc) do not become bitter when cooked. The larger eggplant varieties can be bitter. (The seeds contain something related to the tobacco plant that produces that bitter flavor when cooked).

To reduce and avoid bitter taste, slice and salt the eggplant (using kosher salt). Let the salted eggplant sit at room temperature for at least 30 minutes. The eggplant slices will "sweat" and then you can rinse the slices, removing the bitter flavor.

Salting and sweating the eggplant will also reduce the amount of oil absorbed when frying or sautéing. It is a quick, fabulous step that will ensure the rich flavor of the eggplant shines through!

Triple mini tomato bruschetta

Tomato bruschetta was the first grown up dish I learned to make. Over the years, I've played with my recipe a bit and finally, I think I've stumbled on the most brilliant variation using food from the season.

I am absolutely loving the variety of summer tomatoes. You will love this triple mini tomato bruschetta made a mixture of yellow grape tomatoes, purple cherry tomatoes and red teardrop tomatoes. The variety of mini tomatoes infuse this bruschetta with sunshine and soil. It is absolutely fantastic. Bruschetta is great on fresh bread or use to top a salad, as a no-cook pasta sauce or on chicken or fish.

The good stuff:

About 1 pint--mixed variety of mini tomatoes (grape, cherry, teardrop), cut into quarters

4 cloves garlic, minced

1 small red onion, chopped

1 cup of fresh basil leaves, snipped/chopped into thin strips

1/4 cup EVOO

3 tablespoons red wine vinegar

Kosher Salt

Fresh cracked black pepper

2 baguettes, sliced in 1/2 inch pieces

Mix tomatoes, garlic, onion, basil, EVOO, vinegar and salt/pepper (to taste). You can serve immediately or refrigerate until ready to serve. Serve with sliced baguettes.

Weekend meals: World's Best Chicken & Shrimp Skewers with Balsamic Grilled Vegetables

We've had a fair share of weekend company this summer and since our patio is bigger than our dining room, I always want to grill. This dinner is so easy--just takes some advance cutting and marinating. The cooking time is short and with veggies, chicken and shrimp--there is something for everyone to enjoy!

Serve it up with fresh corn-on-the-cob and maybe my Triple mini tomato bruschetta . If there are any leftovers--make salads or sandwiches the next day.

Chicken and Shrimp Skewers

Ingredients:

1 lb boneless chicken breast cut into 1 inch chunks

1 lb peeled/deveined raw shrimp (medium to large in size)

4 cloves garlic--shaved across a micro-plane to make a paste

4 lemons-juice and zest

4 tablespoons olive oil

4 tablespoons of fresh herbs, chopped (I typically use basil and parsley--but use what you have)

Salt/pepper

Mix garlic, lemon, oil, herbs and s/p in a large bowl.

Put the chicken and shrimp into separate large ziploc bags (or tupperware containers). Pour half of the marinade into each ziploc bag. Place in refrigerator and marinade for 30 minutes-1 hour. Don't marinade too long--the citrus cooks the chicken and shrimp.

Thread chicken and shrimp onto skewers. Don't mix--the shrimp takes about 5 minutes to grill and the chicken slightly longer. Grill over medium-high heat outside (or inside on a grill pan). Place chicken on first--after about 3 minutes, add the shrimp. Grill both until cooked about 10 minutes for chicken and 5 minutes for the shrimp.

Balsamic Grilled Vegetables

Ingredients:

You can use whatever vegetables you have on hand--this was what was in my veggie drawer.

2 eggplant--sliced 1/4" (see note about salting and rinsing eggplant)

1 zucchini--sliced long way, 1/4" thick

1 yellow summer squash-slice long way, 1/4" thick

1 red onion-sliced 1/4" rings

2 red peppers-quartered

1/2 cup balsamic vinegar

1/2 cup olive oil

Salt/pepper

1 cup feta cheese

Place vegetables in a large plastic bag or dish. Pour vinegar and oil over vegetables and toss to coat. Add s/p to taste. You can let the vegetables marinate or grill immediately.

Grill over medium heat on stove top (in grill pan) or outdoor grill. Grill in batches, cooking about 2 minutes per side. Vegetables are done when slightly softened and caramelized on both sides. Removed cooked vegetables to a platter. When all vegetables are cooked, top with feta cheese and serve immediately.

In a pickle: garlic-dill pickles

I am a pickle fiend. When I was turning 9, I begged my Dad to bring me home a large vat of pickles from Southampton Estates (where he worked as an overnight security guard). He did and I ate those hamburger dills until I was ill. My Nana always put out a pickle and olive tray with dinner. Nana typically included Heinz sweet gerkins. Yum. Sometimes she would include her homemade Bread and Butter pickles-which are sweet and sour and simply perfect.

Mike and I met in high school. One day after school, I tried a batch of his Grandma Rudko's pickles. Those pickles were soaked in a garlic-dill brine and topped with oak leaves (so old school and marvelous!). After one bite I decided that I would marry Mike--if only to get more of those pickles.

I love our shared family tradition of pickling. Mike's Uncle Vic cans pickles every year--and now, so do we. Mike and I have played with many recipes and finally, I think we came up with our own version of garlic-dills. This year Lily helped me the first batch.

The best part of pickling is working together. Lily is a pro at packing the pickles and pretty good company as she serenades me with whatever song is stuck in her brilliant little head!

You can use any size pickling cucumbers (which are available at farm stands and markets all over this time of year. It seems the small pickles can be hard to find--so sometimes I make batches of spears or chips (if I can't find enough small whole pickles to fill a jar).

As you jar these up, if you run out of brine, just make more. This yielded about 4 quarts and 6 pints. Have enough supplies to make more than you think! Pickles are such fun gifts during the holidays--we pass out to neighbors, friends, teachers and anyone who mentioned that they love pickles!

If you aren't up for the whole canning process--you could halve the recipe and just make this pickles in your refrigerator.

Ingredients:

Pickling Cucumbers (4-5 pounds), washed

6 tablespoons kosher salt

4 1/2 cups water

4 cups white vinegar

2 large bunches of dills, washed

2 bulbs of white garlic-cloves separated, peeled

Mustard Seed

Bay leaves--a bunch

The process:

1. Wash, clean and sterilize your canning jars, lids and rings. If you need more instructions on how-to can, take a peak at the Ball website.

2. Fill your sink or a large basin with ice and water. Place cucumbers in ice bath. They will soak in ice bath for about 10-20 minutes, while you get everything else together. The ice bath helps ensure a crispy pickle. You can soak the cucumbers whole and then if you want to cut into spears or chips, do so right before you pack the jars.

3. Combine salt, water and vinegar (this will be the pickling brine) in a large stock pot and bring to a boil. Heat water in your canning pot (or, we use a large pasta pot for processing).

4. While the brine and processing water heat, pack your jars. Place whole or cut cucumbers into jars--filling in the larger spaces with cucumbers (it is sort of like a puzzle). Leave 1/4 inch of head space.

5. To each jar add: 2 full stalks of dill, 2 bay leaves, 1 tablespoon mustard seed and 3-4 cloves garlic.

6. Fill each jar with hot brine, leaving 1/4 inch headspace.

7. Cap and process 15 minutes in boiling water.

Store pickles in a cold dark place (like your basement or pantry). Label and date!