Menu Plan Monday; Welcome October 2018

Welcome Monday and Welcome October!

A bit of an Indian Summer in our parts last week, and now we are back to the cool days of autumn.  Time for some all day spaghetti and some roasted root veggies with a touch of curry.

Here is the rest of our menu for the week and a link to Laura's website for more organizing and planning ideas.

Enjoy!
Stacy

SUNDAY:  All-Day Spaghetti with Texas Toast and Salad
MONDAY: BLT or Garden Burgers
TUESDAY: Curried Chicken Sheet Pan Roast
WEDNESDAY: Grilled Fish with Acorn Squash and Salad
THURSDAY: Grilled Flank Steak with Steamed Broccoli

Recipe of the Week: Pancetta Risotto with Truffle Oil

A truffle is the fruiting body of a type of fungus that is usually found in close association with tree roots.  Some truffles are highly prized as food and have been labeled the "diamonds of the kitchen"

In the Pacific Northwest, several species of truffle are harvested both recreationally and commercially, most notably the Oregon Black Truffle, Oregon Spring White Truffle and the Oregon Winter White Truffle.

Because of their high price and pungent aroma, truffles are used sparingly. White truffles are generally served raw and shaved over steaming buttered pastas, salads or fried eggs.  Black truffles may be sliced thin and inserted into meats, under the skin of fowls, in foie gras preparations or in stuffing dishes.

Truffle oil is used as a lower cost and convenient substitute for truffles, providing flavor.  However, most truffle oils don't contain any truffles.  The vast majority is olive oil which is artificially flavored.

I recently came across a vegan zoodle dish that called for truffle oil and I was surprised to find it at my local gourmet grocery store at the price of $11.99 for 3 oz.  The flavor was exquisite and it enhanced the dish greatly.

It gets a mixed review from some notable chefs.  Martha Stewart expressed her dislike by stating "I think truffle oil is one of the few ingredients that doesn't belong in anyone's kitchen".  Anthony Bourdain said, "Let it be stated here, unto forever and eternity, truffle oil is not food."  While Gordon Ramsey referred to truffle oil as a "chef's dream".

I guess you need to be the judge.  I enjoyed the flavor and see myself using it again in other dishes.  Here is an example.

Enjoy!
Stacy

Pancetta Risotto with Truffle Oil

Ingredients:

5 cups vegetable stock

1 tablespoon olive oil

3 ounces pancetta, chopped

1/2 cup minced shallots

1 1/2 cups aborio rice

1 teaspoon fresh rosemary, chopped

2 garlic cloves, minced

1/2 cup white wine

salt and pepper

1 teaspoon white truffle oil

Directions:

Bring stock to a simmer in a saucepan.  Keep warm over low heat.

Heat a dutch oven over medium heat.  Add olive oil; swirl to coat.  Add pancetta; saute 6 minutes or until crisp.  Using a slotted spoon, remove pancetta from pan; drain on a paper towel.

Add shallots to dutch oven; cook 2 minutes, but do not brown, stirring frequently.  Stir in rice, rosemary and garlic; cook for 1 minute, stirring constantly.

Add wine and cook for 2 minutes or until liquid is absorbed, stirring frequently. Add in 1 cup of stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining stock 3/4 cup at a time, stirring nearly constantly until each portion of stock is absorbed before adding the next.  Cooking time should be about 30 minutes.

Once all stock is absorbed and the rice is cooked through, season with salt and pepper.  Remove pan from heat.

To serve: divide into 4 shallow bowls and top with pancetta and a drizzle of truffle oil.

38/52: Working away.....

We welcomed Autumn 2018 with a ton of weekend "at home" work for our business, Testgeek Exam Prep, LLC.  As director of marketing, I spent most of Saturday and Sunday editing, saving and compressing the new SIE content videos.  It was a challenge, but we managed to work through it with a couple of nice comfort food meals and two beautiful walks through Lincoln Park.

I could have done without the giant wasp/bee/hornet sting, by my right ear on Saturday morning.  It hurt like hell and soured my mood. 

The rainbows helped!

Enjoy!
Stacy

Menu Plan Monday: End of September 2018

Hello Monday!

Don't you all look fantastic!

Speaking of fantastic.  This is a busy week.  Out of town travel and busy work schedules so I am thrilled that I have a menu all planned out and a grocery list ready to go for my Monday shopping!

Check out Laura's site for more planning ideas and tips.

Enjoy our menu for the long week ahead!

Stacy

MONDAY: Yumm Bowls
TUESDAY: Chicken Thighs, Salad and Acorn Squash
WEDNESDAY: BLT and Chips (this might be the very last of the tomatoes)
THURSDAY:  Keith Urban in Concert in Eugene
FRIDAY: Filet Mignon with Wedge Salad and Baked Potato
SATURDAY: Girls Shopping and Lunch on NW 23rd
SUNDAY: All-Day Spaghetti Sauce

Recipe of the Week: Lokshen Kugel

Yom Kippur, also known as the Day of Atonement is the holiest day of the year in Judaism and was recognized earlier this week.  Its central themes are atonement and repentance.  Jewish people traditionally observe this holy day with a 25 hour period of fasting and intensive prayer.

A "break-the-fast" feast or buffet is common at the end of the fast and traditional items include bagels and spreads, kugel, egg dishes and smoked fish.  Since work is not permitted during the fast, it presents a unique culinary challenge since dishes need to be prepared in advance and reheated or quick to prepare (non one wants a hungry cook in the kitchen for too long).

While there are no rules on what you can consume, it's common to serve dairy-focused dishes or dishes mild in spice rather than meat based dishes as most people find them easier to consume on an empty stomach.

A kugel is a baked pudding or casserole made from egg noodles or potato.  The name of the dish comes from Middle High German, meaning globe or ball.  The first kugels were made from bread and flour and were savory instead of sweet.  About 800 years ago, cooks in Germany replaced bread mixtures with noodles and eventually eggs were incorporated.  The addition of cottage cheese and milk created a custard like consistency which is common in today's recipes. 

This dish is plain and simple and would complement any number of meats or fish.

Enjoy!
Stacy

Lokshen Kugel (Savory Noodle Kugel)

Ingredients:

1 1/2 cups sour cream

1 1/4 cups cottage cheese

8 tablespoons butter, melted

4 eggs, lightly beaten

salt and pepper to taste

16 oz wide noodles

1 large yellow onion, minced

4 garlic cloves, minced

Directions:

Heat oven to 350F.  Whisk sour cream. cottage cheese, 6 tablespoons butter and eggs in a bowl; set aside.

Bring a pot of salted water to a boil and cook noodles until al dente.  Reserve 1/2 cup cooking liquid then drain.  Stir into cheese mixture and season with salt and pepper.  If too thick, add cooking liquid.

Heat remaining butter in a sauce pan over medium high heat.  Add onion and cook until lightly caramelized, about 8 minutes; add garlic and cook for 2 minutes, stirring constantly to avoid burning the garlic.

Add onion mixture to the noodles and transfer to a baking dish.  Bake until browned, about 30-45 minutes.

37/52: Last Summer Weekend

It was the last full weekend of summer and it already feels like fall.

We said another round of goodbyes as my Mom and Kenny leave Seattle later this week.  We had a lovely dinner at 13 coins with friends to say so long...until we all get together again.

We also said goodbye to summer (sort of).  A couple of wet walks in the rain and cool showers over the weekend.  Lots of treasures to be seen for those still looking for the silver lining of rainbows.

Enjoy!
Stacy

Menu Plan Monday: September 17-21, 2018

Welcome back Monday!

What's happening in your neck of the woods?  We are trying to enjoy the last few days of summer.  Yes, that's right.  Summer ends next Sunday, September 23rd and just like that.....fall is all around us.

I for one, enjoy fall and especially fall cooking.  Comfort food, slow braised meats, rich hearty sauces and root vegetables are always in my menu planning.  Leave me a comment and let me know your favorite fall meal.

Remember to check out Laura's site for more meal planning.

Enjoy!
Stacy

MONDAY: Monday Night Football!  Seahawks vs. Bears.  PIZZA Night
TUESDAY: Yumm Bowl or Happy Hour at Nel Centro
WEDNESDAY:  Meatloaf, Mashed Potatoes and Veggie
THURSDAY: Off to Seattle

Old Photo Friday: Outer Banks, N.C.

WHO: Jennifer Dare Hanselman (Mom)
WHERE: Outer Banks, North Carolina
WHEN: October 2009

Bitter sweet post for several reasons.  The outer banks, North Carolina are getting hammered by Hurricane Florence.  It made me think about the beautiful day and the wonderful drive we took from Portsmouth, Virginia to the outer banks in October 2009 with my Mom and Kenny.  Bucket list place and my heart aches for the devastation.

This week, my Mom and Kenny move from Seattle (where they have lived for 37 years) to Eugene.

Goodbyes are hard.  Change is all around us.  Better times are ahead for all of us.

Enjoy,
Stacy

Recipe of the Week: Creamy Salmon Linguine

Saturday is National Linguine Day, the flat Italian pasta that means "little tongues".  It is similar to fettuccine, but a little bit narrower.  Linguine originated in the Liguria region of Italy, where Genoa is the capital.  Most often it accompanies pesto or seafood, which make sense because it originated along the coastal lands of Italy.  It pairs well with light sauces that are cream or oil based.

Any easy go to dish is always, for me...pasta.  Since I was unable to pan-sear some fish on the grill this week (long story involving a new BBQ delivered without a starter), I took a piece of smoked salmon out of the freezer and decided on a creamy pasta dish.

Enjoy!
Stacy

Creamy Salmon Linguine

Ingredients:

8 ounces uncooked linguine

1 bunch broccoli, cut into florets

2 tablespoons butter

2 garlic cloves, minced

2 cups heavy whipping cream

2 tablespoon fresh lemon juice

1 pound fully cooked salmon, flaked (or 1/2 pound smoked salmon)

salt and pepper

1 cup shredded Parmesan cheese

3 tablespoons fresh minced basil

2 tablespoons capers

2 teaspoons grated lemon peel

Directions:

Cook linguine according to package directions, adding broccoli the last 5 minutes of cooking.

In a large saucepan, heat butter over medium heat.  Add garlic and cook for 1 minute.  Stir in cream and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered for 2-3 minutes or until slightly thickened, stirring constantly.

Add salmon, salt and pepper and heat through.  Drain linguine and broccoli and add to skillet.  Stir in cheese, basil, capers and lemon peel.

Garnish with extra cheese and basil, if desired.

35 & 36/52: The Last Hurrah/Summer Vacation

Summer vacation was amazing this year and as always it kicks off with Brian's birthday (September 1st).  We headed down to Lake Morton, perhaps for the last time this summer and had dinner with friends and watched the sun set fade across the water.

Sunday morning it was up bright and early for a surprise trip to Los Angeles (Brian was told the night before) and by early afternoon we were walking through the historic Venice Canals and down to the Venice Beach Boardwalk.

Monday it was down the coast to Manhattan Beach, Redondo Beach and the picturesque Point Vicente Lighthouse before making our way north of downtown Los Angeles to Dodger Stadium.

We wrapped up vacation week with our final Seattle Mariner's game of the year and Brian's first foul ball EVER!

Wonderful memories of a fantastic vacation!  

Enjoy!
Stacy

Menu Plan Monday: Welcome Back from Vacation (September 9-13, 2018)

Welcome back Monday!

I had a great vacation (pics and stories to follow) and am now back in the kitchen and ready to roll.

The best part about coming home from vacation was that I had already prepared my menu and grocery list before I left town.  It was so super easy this morning to know exactly what I needed this week.

Don't forget to be inspired by Laura and head on over to her site.

Enjoy!
Stacy

SUNDAY: BLT
MONDAY: Grilled Chicken Thighs and Salad Bar Salad
TUESDAY: Grilled Fish with Asparagus
WEDNESDAY: Zoodles with Kale 
THURSDAY: Citrus Shrimp Kebabs with Brown Rice

On Summer Vacation

We are off for a bit.  Taking a blogging break and heading off on a few adventures!

We'll be back on Sunday, September 9th with a weekly menu and a vacation wrap-up!

Take care,

Stacy and Brian