dining in: pasta with mussels and kale

My New Year started out squealishly tasty, and there wasn't even any bacon involved!  This delish dinner was super simple to make, great for last minute entertaining or just a nice midweek taste splurge.  To make it quick and easy, I used frozen mussels.  They are pre-steamed, plump, meaty and delicious!

2 oz extra virgin olive oil

1 clove of garlic, thinly sliced

Large pinch of red pepper flakes

1/2 T Italian seasoning (or 1 T of fresh herbs)

6 oz long pasta of your choice

1# mussels 

1/2 C Dry Vermouth

2-3 C kale leaves, torn

Heat oil in a 12 inch pan.  Add garlic, pepper flakes and Italian seasoning.  Sauté until garlic is soft, do not overcook.  

Start pasta water and cook when ready.  The mussels and kale take about 8 minutes, so cook pasta accordingly. 

Add mussels.  Cook over med-high heat for about 2 minutes.  Add vermouth, simmer 3 minutes.  Add kale, tossing for 3 minutes until wilted. 

Add pasta to mussels and kale goodness.  Toss.  Serve.  Enjoy!

fit food: oatmeal with berries and nuts

I was not a fan of oatmeal growing up.  Sure I would go through stages eating Apples & Cinnamon Instant Oatmeal from time to time, but "regular" oatmeal was not a friend of mine.  I have to blame myself, I would drag my feet in the morning to eat it, so it would be cold and pasty, bleh...well, with a little inspiration from Starbucks, I am now an oatmeal lovah!

 

T's Oatmeal with Berries and Nuts

 

1/8 C steel cut oats

3-1/8 C amounts of old fashioned oatmeal

(A total of 1/2 C oatmeal)

1/4 C frozen blueberries

1/2 C hot water

1/8 C dried cranberries

1/8 C walnuts

2 T brown sugar

 

Place the oatmeal and blueberries in a bowl, preferably one with a lid.  Add the hot water and set timer for five minutes.  After three minutes, add the remaining ingredients, put the lid back on for the last two minutes.  Stir.  I also add a splash of cream.

 

If you are familiar with steel cut oats, you know they cook for about 25-30 minutes, not exactly conducive to a quick breakfast.  By only cooking for five minutes, they add a fun chewy texture.  You may want to adjust the water, depending on how thick you like your oatmeal, I like mine thick, so even a little less than 1/2 C works due to a little moisture coming from the frozen blueberries.

 

Enjoy!

 

 

 

simple joys of...

comfort food with Mom and PaPa.

love it, live it: item inspired cozy, romantic dining room

 

A little elegant plus a lot cozy equals romantic...

 

Product sources available upon request TCSTYLIST1@GMAIL.COM

 

love it, live it: item inspired interior, james harrison settee

 

When dining out I like to sit at bars/counters.  On date nights, I love to sit side by side for the ultimate experience in cozy and intimate dining...

well, why can't every night be date night?

 

Dining Room Style Board coming Wednesday.

dining in: pasta with avocado & arugula pesto

A delish pasta dish, tangy, zippy and easy!  The original recipe is from Giada De Laurentiis on Food Network.  I substituted lemon for lime and added red pepper flakes for a little  heat.

 

Pasta with Avocado and Arugula Pesto

 

1# pasta

2 medium avocados

3 C arugula

1 C basil, packed

3 T lemon

2 cloves garlic

Pinch of sea salt

½ tsp. ground black pepper

Pinch of red pepper flakes

1 C grated Parmesan cheese

1 T extra virgin olive oil

 

Cook pasta. 

 

While pasta is cooking blend avocado through Parmesan in a food processor.  Blend until smooth.  Drizzle in olive oil to loosen up pesto a bit.

 

Add pesto to cooked pasta.  You can add a little pasta water to loosen up sauce a bit more, I did not need to using Bow Tie pasta, but long skinny pastas would definitely benefit from the addition of pasta water.

 

Enjoy!

 

 

 

 



dining in: ciabatta* pizza with turkey italian* sausage, clams & shrooms, cooking light may 1999

One of my absolute faves!  It may sound "different", but it is one of the most tastiest and easiest dishes to create for a fun, relaxed, comfy food kinda night.  I have to admit I stayed at the dining table for about 4 hours this night; listening to a mix of 80's on Spotify, mostly Genesis, and feeding the girls cat nip...very entertaining!

 

 

 

 

Ciabatta* Pizza with Turkey Italian* Sausage, Clams & Shrooms

 

1 (4 oz.) link sweet Italian turkey or chicken sausage

2 T flour

1 1/2 C sliced mushrooms

1/2 C skim or 1% low-fat milk

1/2 tsp. dried oregano

1/8 tsp. black pepper

Pinch of red pepper flakes

1 (6 ½ oz.) can chopped clams, undrained

3/4 C grated fresh Parmesan cheese, divided

1 loaf of Ciabatta, cut in half horizontally

2 T chopped fresh parsley

 

Preheat oven to 400°.

 

Remove casing from sausage.  Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.  Add flour, and cook 2 min., stirring frequently.  Add the mushrooms, milk, oregano, pepper, pepper flakes, and clams; bring to a boil, stirring constantly.  Reduce heat; simmer 5 minutes or until thick.  Remove from heat.  Stir in 1/2 C cheese.

 

Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread.  Sprinkle with 1/4 C cheese and parsley.  Bake at 400° for 12 minutes or until golden brown.  Cut each half into 3 or 4 pieces.

 

Enjoy!

 



dining in: salmon on arugula with lime-ginger dressing, cooking light may 1999

One of my favorite salads from one of my favorite Cooking Light magazines.  Making another fave from May 1999 tonight!

Salmon on Arugula with Lime-Ginger Dressing

2/3 C fresh lime juice (about 5 limes)
1/2 C honey
1/2 tsp. fresh ginger
1 T soy sauce*
4 (6 oz) skinned salmon fillets
8 C arugula

Preheat broiler.

Combine first 3 ingredients in a small bowl, reserving 3/4 C juice mixture for dressing.  Place salmon fillets on foil lined baking dish.  Add soy sauce to remaining juice mixture, baste fillets.  Broil 4 minutes on each side or until desired degree of doneness, basting once after turning.

Divide arugula among 4 plates; arrange salmon on top of greens.  Drizzle with reserved dressing.

Enjoy!

dining in: creamy tomato vodka sauce with pasta, asparagus and seafood

This sauce on its own with pasta is delicious as a side, but to make it a meal I add asparagus and shrimp, crab or salmon.

CREAMY TOMATO VODKA SAUCE

2 T extra virgin olive oil
2 cloves garlic, thinly sliced
Red pepper flakes, to taste
1 can of tomatoes, or 1# fresh tomatoes diced
1/3 C vodka
1/2 C cream
1/3 C grated Parmesan

Heat olive on medium, reduce heat to low add garlic and pepper flakes. Cook slowly for 8-10 minutes, do not brown the garlic. Add tomatoes, cool over low-med heat for 20 minutes. Crush tomatoes in the pan, a potato masher works great.

Add vodka and simmer for 10 minutes, stirring occasionally. Add cream, cook for another 10 minutes. Add Parm, stir until blended. At this point you are done with the sauce.

If adding asparagus, cut into 2 inch pieces, about one cup or more. Blanch asparagus in a 2-3 quart pot for two minutes. Remove asparagus and use the veggie water to cook the pasta.

I cook the shrimp and crab in 1 T of butter. The salmon I broiled in the oven with olive oil and S&P, for 7-8 minutes.

Add the asparagus, seafood and pasta to the sauce, toss to coat. Heat through for about 5 minutes before serving.

Enjoy!