Death

Carolina's mom Mimi died she was mom's age. These women were my surohatee mom's for more than 20 yrs. Kim's mom Martha picked me up at the hospital after surgery when I had my biopsy. Norm sure didn't/ She made me a strawberry pie and showed me how to make her beef veg soup. She was a very simple woman. So loving and warm and spiritual.

death is always hard but hers more special like Kim's mom when I spoke at her funeral.

Mimi was mom's age born in 1919.


Peas, and Leeks Fettuccine with fennel

Ingredients:

•12 ounces fettuccine (3/4 box)
•1 10-ounce package frozen spinach (about 1 1/2 cups)
•1 cup frozen peas
•2 tablespoons olive oil
fennel bulb roasted or fronds dresh at last min.
•2 leeks (white and light green parts), cut into half-moons
•kosher salt and black pepper
•3/4 cup heavy cream
•2 tablespoons chopped fresh tarragon
•1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

1.Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3.Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

Arroz con Pollo

Ingredients:

•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives

Instructions:

1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

•I omitted the tomato because- well, I forgot to buy one!
•Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
•I used a pinch of saffron, but next time I'd use a really really large pinch.
•There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

Giada's Lemon Ricotta Cookies
: Giada De Laurentiis

Ingredients:

Cookies:

•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 stick unsalted butter, softened
•2 cups sugar
•2 eggs
•1 (15-ounce) container whole milk ricotta cheese
•3 tablespoons lemon juice
•1 lemon, zested
Glaze:


•1 1/2 cups powdered sugar
•3 tablespoons lemon juice
•1 lemon, zested

Instructions:

1.Preheat the oven to 375 degrees F.
Cookies:

2.In a medium bowl combine the flour, baking powder, and salt. Set aside.

3.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.


4.Add the eggs, 1 at a time, beating until incorporated.


5.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.


6.Stir in the dry ingredients.

7.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.


8.Bake for 15 minutes, until slightly golden at the edges.


9.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

10.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.


11.Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.


12.Let the glaze harden for about 2 hours.



Notes:

•I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
•Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
•It is very important to let the glaze harden before you store the cookies.
•I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
•These may make you famous with your friends, family, and colleagues. Everyone loves them!


Quinoa Salad with Cucumber

Ingredients:

•2 cups water
•1 cup quinoa, rinsed
•Coarse salt
•1 small shallot, finely chopped
•3 tablespoons champagne vinegar
•1/2 teaspoon red-pepper flakes
•1/4 cup plus 3 tablespoons extra-virgin olive oil
•1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
•3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1.Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2.Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3.Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.