Too Old for Ramen

Nibble Plate with Elphaba Dip; Hors D’Oerves for Dinner!

It is so cold and gross out that I decided to crank up the heater and have a summery dinner treat in the middle of January.  I made an herby spinach dip with delicious blanched vegetables and cubes of teriyaki chicken for my supper and pretended I was at the beach with a good book.  That book was, of course, Out of Oz by Gregory McGuire.  I named the spinach dip after his muse, Elphaba- AKA the Wicked Witch of the West (who honestly wasn’t so much “wicked” as she was misunderstood, the poor thing). 

I have to tell you that once you blanch vegetables for crudites, or “nibble plate”, you will never go back to serving raw ones again.  Slightly cooking, or blanching the vegetables keeps them crispy but allows the flavor to intensify and a really wonderful experience when you pop a little bit of summer in your mouth on a cold, gloomy winter day.  Don’t forget a little salt, you will be amazed how much the flavor is enhanced further.  

The Elphaba Dip is verdant and enchanting, just like the literary heroine it is named for.  You will find that you will want to put it in everything from turkey sandwiches or to top your morning cup of cottage cheese.  

I hope you enjoy this dish as much as I did creating it for you.  I am using the leftovers in spring rolls for dinner tonight!  

Easy Breakfasts for a Tired Soul

Mornings can be brutal.  I like to preface my day with something packed with protein and flavor. I need to be energized and satiated so that my day starts off in the right direction. Especially after a sleepless night of wild New Years Eve revelry, or to be less glamorous but realistic, earaches and toddler kicks to my kidneys (don’t ask).  The first thing I reach for when I want a quick breakfast is plenty of protein.   Usually boiled eggs,since I don’t want to deal with a scrubbing a greasy/messy frying pan afterward.   The second criteria to get my day going is something crunchy,  I love how easy it is to grab a few slices of rye flatbread (easy to make).  It is perfect for breakfast and is an excellent stand-in for toast.  My third requirement for breakfast is just a wee touch of sweetness.  Not a whole lot, some raw fruit and honey should suffice.    You can have a filling breakfast on your table,steaming in ten minutes if you play your cards right.

Another look at Mrs. Schoenmakers’ Biscuits!  

BONUS POST THIS WEEK! Split Pea with Onion Soup!

I had to share this with you guys! I am instantly warmed by the thought of this excellent and healthy soup.  The flavors are bright and it makes for a hearty Autumn meal.  I adapted this from 101 cookbooks, which has probably the best soup recipes, meatless or not, I have ever made.  

It is pretty hard to find a split pea soup recipe that isn’t tired, overcooked, or choked full of ham.  Not that I have a problem with ham, but it is so overdone in typical split pea soup.  It reminds me of the seventies: gaudy, green, and over processed.  I needed and update to make split pea soup desirable again.  So I interneted a little bit and found this lovely gem, altered it to suit my tastes, and the rest was beautiful, soupy history.  

I like the simplicity of this dish.  The peas and onions are enhanced by the tangy lemon zest and smoky paprika.  It also provides for a method of getting a nutritious meal into my 13 month old, who is starting to become somewhat of a demanding food critic.  Have a hot bowl of Split Pea and Onion soup with a peppery arugula salad and some garlic bread for a comforting, easy lunch or light supper during the week.  Now if only I could get my husband to like peas!

Beef. It is such a versatile protein. I had several ideas planned for many wonderful dishes but my wallet groaned and put up a fight. So, I decided to make due with what I had on hand and the outcome was delicious. Saltimbocca alla Povertà!

In Italian, Saltimbocca literally translates to “jumps in the mouth”. Saltimbocca alla Romana is a dish comprised of veal cutlet, prociutto de parma, white wine, and sage. It is said to be prepared commonly in Spain, Italy, Greece, and Switzerland. My Saltimbocca allaPovertà, or loosely “Saltimbocco of the Poor”, is prepared using inexpensive and common ingredients. I blanched the bacon so that it would just impart an understated smoky/pork flavor and not overwhelm the dish. I was concerned that the white wine would not be right for the dish and that the meat would be tough, thankfully I went ahead with what I had and the meal was delicious. I was really happy with how tender, flavorful, and luxurious such an inexpensive dinner could be.  

Pickled Shrimp are my favorite party food. I love the delicate flavor of the rosy shrimp, the crisp bite of the onion, and the delightful brightness the preserved lemon imparts. I never come home with leftovers when I bring this dish to parties, and I get frequent requests by friend to make it. This summertime treat is perfect to accompany drinks on the porch while you watch the lightening bugs wake up in the early evening.   

What do you do when you want meatballs AND meatloaf?  You make meatloafballs!  I love these things.  Turkey,swiss,cheddar, spinach, and a little dollop of the best meatloaf topping ever, chili sauce.  I eat theses on sandwiches, toss them in marinara sauce, slow cook them in BBQ sauce, with eggs for breakfast, they are really versatile and delicious.  

This recipe is influenced by an Aztec beverage called “Chocolatl”. It was flavored with rich chocolate, fragrant cinnamon, and spicy chili peppers.  It was meant to be drunk warm. I have created a chocolatl-like curd to top a buttery shortbread tart crust. This dessert is excellent served warm or at room temperature.

Sometimes having a pantry raid can result in a wonderful treat. I haven’t been able to go to the store so I am pretty much stuck with what I have in the refrigerator and the pantry. Luckily, apple wood smoked bacon and ancient carrots can be transformed into a delicious meal. Thus I invented Savory Carrot and Bacon Rice. It is tasty, filling and fairly inexpensive. I took pictures as I made it so that I could share it. I also made a recipe graphic to make it easier to share or save.

If you like this recipe, please feel free to follow our blog or on Pinterest: http://pinterest.com/kittenlamieux/too-old-for-ramen/

the recipe for the pasta dough: http://www.cooksillustrated.com/recipes/detail.asp?docid=35740

I call this dish Tuorlo d’Uovo Ravioli. It is comprised of homemade ravioli stuffed with ricotta cheese and a runny egg yolk. It is topped with a browned butter, bacon, and fresh sage sauce.This recipe serves six as a first course and is perfect for a brunch or light supper. The most dramatic and delicious way to serve Tuorlo d’Uovo is so that the yolk is soft set. This allows for when the diner cuts into the giant ravioli it shall erupt gently to mix with the browned butter, bacon, and sage sauce. Some people prefer their egg cooked a little longer so I have provided directions for a soft set, medium and hard cooked yolk. I hope you enjoy this delicacy, it was a lot of fun to make. I didn’t think I could successfully make my own ravioli with out a pasta maker, but it was deceptively simple.