Tuesday, January 29, 2008

Herbed Chicken Broth with Homemade Kluski

Kluski are Pennsylvania Dutch egg noodles. They are a really hearty addition for any soup but I especially like them in just a simple chicken broth. I've jazzed this broth up a bit with lots of herbs. I use dried herbs rather than fresh because I think that they give off more flavor in the broth. They also seem to last a little longer. You can keep simmering on the stove all day so it's always ready as people come and go. Just add egg noodles 10 minutes before you want to serve.

Of course the star of this dish is the egg noodles. They are great fun to make with kids. They just love to mix the dough up with their little hands. It can be a little messy, but sometimes a little messy can be great fun. Next time your little ones are bored or can't go out to play, try making these little noodles. Not only will you be making something great to eat, you'll also be making great memories.

Kluski in Herbed Chicken Stock

1/2 cup yellow onion, diced
3 stalks celery, diced
3 large carrots, peeled and diced
6 whole cloves garlic, peeled
2 tablespoons dried italian seasoning
32 ounces chicken stock
2 1/4 c. sifted flour
1/2 tsp. salt
2 eggs, lightly beaten
2-3 tbsp. Water

Heat a large stock pot to medium. Add the onion, celery and carrots. Saute 3- 4 minutes or until onions are translucent. Add the garlic cloves, herbs and chicken stock. Bring to a boil, reduce heat to simmer and simmer on low until ready to add noodles.

In a large bowl combine flour and salt. Make a well in the flour and add eggs and 1 tablespoon water. Begin working the flour into the eggs, adding a little water to make elastic dough. Add more flour if necessary. Continue mixing until a soft dough forms. Divide in two, roll out very thin on floured board, and sprinkle with a little flour to help dry. Let stand a few minutes; then roll up as for jelly roll and cut into strips.

Bring the herbed chicken stock back to a boil. Add the kluski and cook in boiling herbed chicken broth 8 to 10 minutes, or until tender.

Thursday, January 24, 2008

No Bake, Blue's Chaser Mac and Cheese

There is a cold front moving in, so things are grey and getting chilly. I don't know about you but this kind of weather always makes me crave all the food they say isn't good for you. Well I say popycock!!!
Here is a way to have your mac and cheese and eat it to. I think the trick is using bold flavors and keeping the sauce creamy. This version you can make on top of the stove in no time.
Try making this with your favorite CD playing, I like Dean Martin, Frank Sinatra or if I'm particularly Blue a little Eva Cassidy or Bonnie Rait. I know it's a strange combination of taste but it works for me

No Bake, Blue's Chaser Mac and Cheese

2 cups elbow macaroni

1 tablespoon butter

3 tablespoons minced shallots

1 jalapeno pepper, seeded and diced

1 teaspoon flour

3/4 cup 2% milk

1/2 cup shredded sharp cheddar cheese

1/2 cup grated peccorino romano

1/2 teaspoon fresh ground pepper

Begin by cooking the elbow macaroni in boiling water to al dente, about 5 - 6 minutes. Drain the macaroni well.

Return the pot to the heat and melt the butter. When the butter is melted add the shallots and jalapeno. Saute until shallots and pepper are tender, about 5 minutes.

Return the macaroni to the pot. Sprinkle the flour in, cook about 2 minutes stirring constantly. Add the milk and the cheddar cheese stirring constantly until the cheese is melted and fully incorporated into the milk. Add the peccorino cheese and pepper remove from the heat and stir until fully incorporated. Top with some shredded cheddar for garnish.

Tuesday, January 22, 2008

Farmer's Market Fried Rice

I always buy to much when I go to the Farmer's Market. But I can't resist. Everything looks so good I just have to buy it!

This is one way I have found to use up the odds and ends that are left at the end of the week.

This is one of my favorite combinations, but I have made it 100 different ways. It just depends on what I have left in the fridge.

Farmer's Market Fried Rice

2 tablespoons olive oil, divided

2 eggs, beaten

1 tablespoon minced ginger

1/2 cup diced yellow onion
1 jalapeno, seeded and minced
1 tablespoon garlic
1/2 cup diced yellow squash
1/2 cup cubed cooked chicken
1/2 cup diced red bell pepper
1/2 cup snow peas
2 cups cooked rice
1/4 cup soy sauce

To a large pan on medium high heat, add 1 tablespoon of olive oil and eggs. Scramble eggs until done, about 3 minutes, remove from pan and keep warm.

To the same pan add the remaining oil, ginger, onion and jalapeno. Saute about 4 minutes or until onion is translucent. Add the garlic, squash, chicken, bell pepper and snow peas. Saute about 4 minutes or until vegtables are crisp tender. Remove from pan and keep warm.

Add the rice and the soy sauce, saute about 2 minutes or until rice is hot. Add the vegtables back to the pan, stir to combine. Add the scrambled egg stir to combine and serve.

Wednesday, January 16, 2008


This is the best sauce I've ever had. It comes from my husband's cousin's, Tony and Maria, both Philadelphia Italians.

I used to make sauce from scratch, then went to prepared sauces. Since Tony and Maria shared this recipe with me it's the only one I use now.

It is a quick and easy basic sauce (or gravy) recipe that is delicious on it's own or can be adapted into lots of other dishes.

I make this sauce probably once a month, freeze what I don't use right away so I always have some on hand .


1 28 ounce can tomato sauce

1 28 ounce can tomato puree

2 cups water

1 small can tomato paste

1 tablespoon italian seasoning

1 tablespoon dried basil

2 tablespoons fresh chopped garlic

To a large non reactive saucepan, combine all ingriedients. Simmer 20 minutes over medium heat, stirring occasionally.

That's it! Not only is it easy but it's healthy too.

Saturday, January 12, 2008

Sarasota's Downtown Farmer's Market

I'm lucky to live with in walking distance to our local downtown Farmer's Market. So, every Saturday I get my trusty canvas bag and walk to the market. I'm always amazed at what I can find downtown, and living in Florida fresh vegtables are always abundant. How can you go wrong when you start with ingriedients as fresh as these?

So, I'm not sure what I'll be cooking this week,
but I'm sure something tasty will develop. I'll let you know!!!

Thursday, January 10, 2008

I'm giving this dish 5 yum's up!!!

Our local grocery store had shrimp on sale this week so I decided to give them a try. The shrimp have a crispy light coating of plain bread crumbs, then quickly fried in olive oil. Served over this delicious salad of baby spinach, jonagold apples, dried cranberries and toasted pecans, this is a can't miss quick dinner!

Crisp Shrimp and Spinach Salad with Orange Balsamic Dressing

1/4 cup Florida Orange Juice
2 tablespoons balsamic vinegar
2 cloves fresh garlic
10 oz bag triple washed baby spinach
1 medium jonagold apple
1/4 cup dried cranberries
1/2 cup pecan halves
1/2 cup extra virgin olive oil
24 large fresh water shrimp
1/2 cup flour
2 large eggs, beaten
1/2 cup plan breadcrumbs

To a small jar with a tight fitting lid add the orange juice and the balsamic vinegar. With a garlic press, press the garlic into the jar. Close the lid tightly and shake well.

Place the spinach in a large bowl. Pour the dressing over the leaves and toss to coat. Arrange the greens on a large serving platter. Slice the apple into 1/4's, core and chop into bite size pieces. Arrange the apple, and cranberries over top of the greens. Heat a small skillet over medium heat. Add the pecans in a single layer and toast until slightly browned, about 2 minutes. Sprinkle the pecans evenly over the salad.

Peel the shrimp leaving the tales on. Butterfly and devine under cool running water, pat dry with paper towels. To three shallow dishes, add the flour to one, the eggs to the second and the breadcrumbs to the third. Dredge the shrimp in the flour, shake of the excess, then the egg and then the breadcrumbs.

Heat 1/2 cup Extra Virgin Olive oil to a 10 inch skillet to medium heat.

Cook the breaded shrimp in batches in the hot oil until golden brown, about 2-3 minutes.

Arrange the fried shrimp around the spinach salad and serve.

Serves 4