Best of September

September was a very quick month.  With being back to school (work) and our children's activities the time flew by.  So much I didn't write many blog posts.  It's always hard to find a way to get into adding a new activity into the mix.  Even though September is super busy I love the fall season.  Everything just smells differently. I went for a run the other morning and I noticed not the sweet smell of spring's newness, but a mustiness and leaves starting to change color.  Yes in Northeast Wisconsin it fall starts before the fall equinox.

Of course this month I started more canning.  The winner was applesauce.  Acutally I counted over 100 jars that I canned over the summer and early fall.  Now to find place for them.  I usually just make it in my large dutch oven without any added sugar. Sometimes I purée it with my immersion blender other times I leave it chunky. I keep it warm while I prepare the jars and then process the sauce.

 I also ran my first relay for our local marathon. (I'm in the middle)  The relay was divided into 5 parts -my part  was the first leg a 10K.  I had never run that far before and it really was a great way to get into distance running.  The Hal Higdon training method was great and I was able to finish without walking which was my goal.

I'm currently reading The Red Tent. It is a women's book set in the time of the Old Testament and center's around Dinah one of Joseph's sisters.  You don't need to be religious to enjoy this book. It is taking me a little longer to read this just because of the busy month.

New Recipe: Rachel Ray's Grilled Shrimp Fajitas.  My son and I really enjoy shrimp, but the rest of the family doesn't. So one night we had tacos of 2 varieties.  I changed the tomatilloes for red peppers, since that is what I had on hand and used my own seasoning on the shrimp.  I grilled both the vegetables and the shrimp as well as the tortillas on our Big Green Egg.

I hope your September has been just as enjoyable and maybe a little less busy.

As always with love from the Midwest,

Beth 

Weekend Lunch and More

I really enjoy good and healthful food. Over the years I've come up with a plan for delightful lunches all week long when I go to work.  It actually makes my day better knowing that I have something good to eat. So on the weekends, at least one day, I like to make a large batch of something that will be good cold or reheat well throughout the week.  Sometimes I make quiche, and soup is definitely a favorite as the weather grows colder.  But this weekend I made a quinoa vegetable sauté. This is a harvest time favorite since all of the veggies came from my garden or our local farmer's market.  As I said I used what was available, but feel free to swap out for what you have in the fridge or in your garden.  I hope you enjoy.

Today's choice of veggies. I also added corn off the cobb.

The quinoa and vegetables mixed together.  

Here is the recipe -My apologies for not citing my source except for I can't remember where I found this.  

·         scant 1 cup chicken or vegetable broth

·         1/2 cup quinoa

·         2 Tablespoons extra virgin olive oil

·         1 large shallot, chopped

·         3 cloves garlic, minced

·         pinch red pepper flakes

·         2 cups chopped kale (about 1/2 bunch – I used lacinto kale)

·         1 small zucchini, chopped

·         salt & pepper

·         2 ears sweet corn kernels (about 2 cups)

·         1/4 cup sundried tomatoes packed in oil, cut into strips

·         1/4 cup white wine

·         1/2 cup peas

·         1/4 cup chicken or vegetable broth

·         1/4 cup fresh basil, chopped

·         shaved or fresh grated parmesan cheese, for topping

Instructions

·         Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.

·         Heat olive oil in a very large skillet over medium heat. Add shallots then saute until tender, about 2 minutes. Add garlic and red chili pepper flakes then saute for 30 more seconds, stirring constantly. Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then saute for 2 minutes. Add corn and sundried tomatoes then saute for 2 more minutes.

·         Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Bon Appétit and as always with love from the Midwest,

Beth 

Weekday Dinner

Well last week started school for me and my children.  It also means that many after school sporting events started as well. Needless to say when I went to plan my meals for the week I needed tried and true recipes that didn't take too long.  Luckily we eat later around 7:30 ish so everyone can for the most part eat together.  This also gives me a little bit more time to get dinner on the table.  So for this week I made pasta with sausage, vegetables and fresh herbs.   You could easily change up the vegetables depending on what you have around the house or in your garden at this time of year.  I hope you add this easy dinner to your repertoire.  Bon appétit and don't forget the wine.

I like to use fettuccine noodles, but really anything will do.  I also pre-prep my herbs from my garden.

The vegetables and sausage finishing up cooking.

The finished dish ready for serving.  

Sausage with pasta, vegetables & herbs.

1 lb sausage -remove the casings

1 package of sliced mushrooms

1 pepper- sliced

1 pack of green onions -diced

1/4 cup fresh parsley -chopped

2 T fresh basil -chopped

1 t dried rosemary

2 cloves of garlic - minced

1 lb pasta -or a bit less - (for 3 teenagers I use a pound)

1 cup chicken broth

1/2 cup Parmesan cheese

Bring water to a boil to prepare the pasta.

Sauté the sausages until no longer pink, transfer to a plate. Drain all but 2 T of drippings.  

Add vegetables, rosemary and garlic.  Sauté over medium-high heat until all are tender.

Return the sausage to the pan, add the fresh herbs, chicken broth.  Cook until sauce is slightly thick. Add the cheese. When pasta is done, drain and add to the sausage mixture.  If it seems to dry add some of the pasta cooking water.  Serve and add more cheese if desired.  

As always with love from the mid-west,

Beth