New Traditions Are Rising

Do you have your Easter dinner menu planned and ready to roll this weekend? Making a big baked ham? Roasting lamb? Deviled eggs? Asparagus? Hot Cross Buns? Lemon Pie? Strawberry Shortcake?

I don't yet know what will land on our table. It is just Hubs and me. I have a small ham, but don't know if I really want to go with a traditional dinner. We could do brunch with cinnamon rolls and soft-boiled eggs, or spiced pecan waffles and bacon, or pancakes and Heavenly Scrambled Eggs. I picked up some fruit that could be tossed into a salad. Later, in the evening, we could have one of Hubs' favorite meals, pizza. But, that is pretty much every Sunday menu for us; will I feel as if I missed out on a holiday meal? Do I want to make a pan of Chicken and Spinach Cannelloni? or find a small prime rib? or make the Ham and Asparagus Lasagna that I shared at South Dakota Magazine this week? Do I want to rise up to a new tradition for my Easter dinners?

What are you serving this Easter? If, like me, you are still indecisive and trying to plan, go check out the Ham and Asparagus Lasagna. It might be your solution for a new holiday tradition.

Ham and Asparagus Lasagna at South Dakota Magazine

Internet Viruses

I think I have caught an internet virus.
McAfee and Norton couldn't protect me.
I have crashed and burned.

I think that I have caught whatever blighted the zucchini in Rebecca Johnson's community garden spot.

I have always been blessed with bountiful zucchini crops. My plants had huge, green elephant ear leaves and countless yellow blossoms. Careful harvests of small, young, and tender fruits were a daily occurrence, and always at least one sneaky zucchini hid among the vines to become a monster.

Zucchini was a staple in our summer diet to be sliced, sauteed, grilled, and baked. Big hunks of the larger clubs were shredded for muffins, quick breads, cakes, and cookies. I froze 2-cup portions in zip-topped bags for winter baking delights and simmered pots of pureed zucchini butter that warmed our biscuits and toast.

Not this year.
Not at all.

The leaves are spotted and brown. The vines are withering. Squash that does set on wrinkles and rots.

I blame Rebecca.
I never should have read her South Dakota Magazine article.
My zucchini was fine before that.
Now, my garden has caught an internet virus.
It was deadly.

Thankfully, I did have a small crop before the blight hit my plant. Combined with fresh from the cob sweet corn and tossed with pasta in a buttery broth, the zucchini squash is a highlight of this meatless dish. Serve it as a side with grilled chicken, fish, or even steaks, or all on its own with flavorful shards of Parmesan to garnish.

Zucchini and Corn Pasta

(adapted from Martha Stewart)

1 pound dried pasta (penne or other tube-shaped pasta works well)

2 tablespoons olive oil

2-3 small zucchini, sliced into 1/4-inch thick half-moons

3 cups fresh corn, cut from the cob

3 green onions, thinly sliced

3 cloves garlic, minced

1-2 tablespoons jalapeno, minced (about 1/2 of a pepper)

1 cup chicken stock

4 tablespoons unsalted butter

kosher salt

freshly ground black pepper

Parmesan cheese, for garnish

Cook pasta according to package directions in salted water. 
Heat oil in a large skillet.
Add squash and cook until softened and lightly browned.
Add corn, green onions, garlic, and jalapeno with the butter.
Season with salt and pepper and cook until corn is tender.
Add pasta and chicken stock.
Stir and simmer until pasta is well coated with buttery broth.
Garnish with shavings of Parmesan cheese. (Serves 4 as a main dish; more as a side dish)

Back When We Were Grown-Ups

Many years ago, I met a friend for lunch. That sounds like a simple thing, but she and I lived almost 3 hours apart. While she returned to my hometown regularly, I didn't have the opportunity to travel in her direction very often.

On this particular instance, I found myself attending a training session in a town very near hers. Plans were made, and after I picked her up at her workplace, she directed me to a favorite lunch spot. There, I relied on her recommendation of seafood pasta salad loaded with vegetables for our light, but filling lunch.

That day, I felt like a grown-up for one of the first times. At the time, I held a successful full-time job, had car payments and a mortgage, and along with my husband, was on the fast track to take over financial responsibility for his parents' farm. Certainly, all of those things should have made me feel mature, but I often felt like I was just pretending. Each day was a dress up game of trying to not let anyone in on the fact that I was just a scared kid.

I don't remember what we chatted about as I sat across from my friend and lunched on a fresh and lovely salad. I don't even remember the salad exactly. I just know that I felt mature, content, happy, and confident.

These days, I seem to alternate between being a grown-up, playing one, and wondering what old person has taken over my mind and body. It is a crazy balance of knowing what I should do, wondering how to do it, and not wanting to do it at all. However, I am not too concerned. I think that all of us pretty much feel this way most of the time.

I decided to try to play grown-up this summer and put together my own version of a Grilled Chipotle Shrimp Salad. The one thing that I found distinctive about that long ago salad was the inclusion of lettuce with the pasta. That combination was new to me, and I really liked the crisp contrast. I have swapped the ranch dressing for a more sophisticated chipotle and lime, but kept lots of veggies to keep it all light. It is a perfect salad to reminisce on back when we were grown-ups.

Grilled Chipotle Shrimp Salad

(adapted from Cooking Light)

1 1/2 pounds peeled and deveined large shrimp

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ancho chile powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup celery, chopped

4 tablespoons red onion, chopped

1/4 cup radishes, sliced paper thin

2 tablespoons fresh cilantro, chopped

2 cups cooked pasta

1 head romaine lettuce, chopped

4 tablespoons mayonnaise

1 tablespoon chopped chipotle chile, canned in adobo sauce

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Add shrimp.
Drizzle with dressing and toss to coat. (Serves 4.)

Mother's Little Helper

School has started and moms (and dads) are scrambling to put a meal on the table for kids famished from a full day of learning and sports practices. Dinner needs to be relatively healthy, hearty, and quick. However, nobody has to reach for the Hamburger Helper.

Pasta with Sausage and White Beans is the kind of filling, tummy-pleasing dish that helps moms win at dinner. It comes together easily and blends simple flavors in a delicious way that will make kids reach for seconds. Tossing a quick salad and heating some garlic bread to serve with the pasta makes a complete meal. My mother would have probably skipped the salad and offered corn or green beans on the side and kept it even more simple with plain bread and butter. Do what works for your family; just let Pasta with Sausage and White Beans help get dinner on your kids' plates.

Pasta with Sausage and White Beans

(adapted from Gourmet)

2 tablespoons olive oil

1/2 pound sweet Italian sausage, casings removed

1/2 cup onions, chopped

2 cloves garlic, minced

1/8 teaspoon hot pepper flakes

1 (14-ounce) can diced tomatoes

1 (15-ounce) can white beans, drained and rinsed

2 cups chicken broth

1 pound small pasta, shape of your choosing

1/4 cup flat-leaf parsley, chopped

1/4 cup basil, chopped

1/4 cup Parmesan Cheese, finely grated

Heat oil in a large, heavy skillet.
Cook sausage, stirring to break up into large pieces, until browned.
Add onions, garlic, and red pepper flakes and cook, stirring occasionally until onion is translucent.
Stir in tomatoes, beans, and broth.
Simmer uncovered, stirring occasionally, until slightly thickened and reduced by half, about 15-20 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Toss pasta with sausage mixture, parsley, basil, and cheese until well combined.
Season with salt and pepper, if needed.
Serve with additional grated cheese, if desired. (Serves 4)

Striking It Rich

If you have followed the blog for awhile, you know that I consider our backyard asparagus patch to be a goldmine. You also probably know that I have a deep and abiding love for bacon (crispy, please). Last week on the South Dakota Magazine website, I shared Asparagus Carbonara as a creamy showcase for both of these treasures.

Striking It Rich - Asparagus Carbonara

If you aren't lucky enough to have asparagus in your garden, check out Rebecca Johnson's tips for Asparagus Stalking. The hunt might make it all that much better.

The Worst Part of Cooking at Home

Hubs and I went out with friends last Saturday night, and at the Wild West Steakhouse enjoyed the best Seafood Tortellini I have had in some time. They were previewing their Valentine's Day menu over the weekend, and that pasta dish in all its carb-overload glory really hit the mark for me. A little salad, crusty bread, a couple cocktails, a mini cupcake, and some good company made it all bliss.

When the Tuesday of Valentine's Day rolled around, Hubs offered to take me back for another round of said bliss. However, partly out of thriftiness (I am trying to budget for finally finishing that office reno.), partly of laziness (I was willing to shower and dress, but didn't want to do the fuss and muss that I require for going out.), and partly of not wanting to sully the high of that great meal with the chance that trying it again on one of the restaurant's busiest nights might not seem as outstanding, I declined. I chose to cook at home.

I knew just what I was going to make after sifting through some pages torn from magazines long ago. Rachael Ray offered up Shrimp and Spaghetti in Coconut Broth as a new, lighter twist on seafood pasta for us. Pan-frying a few of my Pork Dumplings as an appetizer would be the perfect start for this slightly Asian feast, and of course, chocolates would be the luscious ending. It was very different from that meal we had Saturday night, but still special and delicious.

I had forgotten one thing, though. The worst part of cooking at home is THE.DISHES. Even though I can make a fabulous meal at home, I think I might take Hubs up on his next offer for dinner out. I don't like dishes.

Shrimp and Spaghetti in Coconut Broth

(adapted from Everyday with Rachael Ray)

1 13.5-ounce can coconut milk

1 cup chicken broth

1/2 tablespoon Asian fish sauce

1 tablespoon finely chopped garlic

2 teaspoons finely chopped ginger (I don't chop my ginger, instead I grate with microplane.)

1/2 teaspoon chili garlic sauce

1 tablespoon fresh lime juice

1 pound frozen, raw shrimp, thawed (Hubs' preference is tails removed in pasta dishes.)

1 bunch cilantro, coarsely chopped

3/4 pound spaghetti

Bring a large pot of salted water to boil. 
Cook the spaghetti until al dente; drain.
Meanwhile, in a large, deep skillet, bring the coconut milk and chicken broth to a simmer.
Stir in the fish sauce, garlic (that's right, you don't saute the garlic first), ginger, chili sauce, and lime juice; cook for 2 minutes.
Stir in the shrimp and cook until just opaque, about 4 minutes.
Add the cooked spaghetti.
Stir in the cilantro, reserving some as garnish. (Serves 4)

On The Side

I just got home from a little trip.
A little trip to NEW YORK CITY!
It was my first time visiting, and I CAN'T.WAIT.TO.GO.BACK.
Everything was so incredible.
My mind is a muddle of all the sights, and sounds, and flavors, and smells.
I don't know if there really are words to describe it all, but I will try.
In a later blog post.
I promise.

Today, I just wanted to remind you that while I was away, I had a new submission go up at South Dakota Magazine. Spinach Parmesan Couscous really is one of my favorite side dishes. In fact, I am thinking about it right now as a base for a braised lamb shank meal that I had in NYC and hope to recreate soon. You should try it...with or without braised lamb shank (but, if you do, share your recipe/technique, please?).

 On the Side - Spinach Parmesan Couscous

You should also check out all of the beautiful photos and wonderfully written articles at the South Dakota Magazine website. The staff has worked to collect a variety of points of view and highlight many interests here in our state. There is much to be appreciated. I may be anxious to visit New York City again, but South Dakota Magazine epitomizes why South Dakota will always be home, sweet home for me.

"Blogging is Just Graffiti with Punctuation"

This is seriously one of my favorite lines from the movie Contagion. When I heard it, I laughed out loud. 

"Blogging is just graffiti with punctuation."

Some bloggers truly are journalists, but for the most part, I believe that the blogging world is very full of those of us that are just scribbling across the internet. As with the painted graffiti on the sides of abandoned buildings...some blogs are intelligent and make us think...some are bold and hard hitting...some lean in an artistic direction but don't quite make it...and some are absolute pure works of beauty...but A LOT of blogs are just scribbles. I know that mine is. Graffiti with punctuation. Pure and simple.

So...what has held me up from posting some of my graffiti on a regular basis? !!#?$#! That's what. Anything and everything has gotten in the way of me scribbling a few words and sharing a recipe. But not tonight. Tonight, I am going to consider this to be my scribbling and throw up an easy recipe for Pasta with Roasted Cauliflower, Sage, and Browned Butter. It is an adaptation of something I had seen in Everyday with Rachael Ray, and a super simple supper with exceptional flavor. The sage and browned butter punctuate the rich essence of the roasted cauliflower. Art or scribbles? I will leave that for you to decide, as I enjoy this bit of graffiti On My Plate.

Pasta with Roasted Cauliflower, Sage, and Browned Butter

(adapted from Everyday with Rachael Ray)

1 head cauliflower, cut into 1-inch pieces

3 tablespoons olive oil

kosher salt

freshly cracked black pepper

4 tablespoons butter

1/2 cup loosely packed fresh sage leaves, coarsely chopped

1 pound pasta

1/3 pound sliced deli ham, cut into ribbons

Preheat the oven to 400 degrees.
Spread the cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.
Bake until browned, about 20 minutes.
Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat.
Cook, without stirring, until the butter is golden-brown, about 6 minutes.
Stir in the sage and remove from the heat.
In a large pot of boiling, salted water, cook the pasta according to package directions.
Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot.
Stir in the ham, cauliflower, and reserved pasta cooking water.
Stir in the sage butter and season with salt and pepper. (Serves 4)

Classics

A few years ago, a friend and I built an Adirondack chair for my patio. I scoured the internet for free patterns, printed a couple, chose one, bought the materials, and on one very, very hot and windy Saturday trekked to her house to build it. When I got there, she inspected the plans and concluded that I would be happier with a style other than the one for which I had specifically purchased the lumber. Sure. Why not? We charged ahead.

The temps were well over 100 degrees that day and the wind was so strong that we had to close the garage door to keep the saw dust from blowing around and blinding us. It was like a sauna, but we were not daunted as we sweat over each board, and cut, and screw, and nail. The basic construction was simple and with the help of my husband's collection of DeWalt tools, the chair took shape pretty quickly...until we hit a snag.

Remember that I had purchased the lumber for one chair, but we had decided to make another? Well, when it came time to cut the boards for the back of the chair, we didn't have enough of the right size of lumber. This didn't stop my friend. We marched into her house, passed her husband sleeping in the recliner, and into her bedroom. There, I watched with my mouth open as she pushed her bed away from the wall, grabbed a section of baseboard, and ripped it from the wall. Seriously. I could barely suppress my giggles as we tiptoed back to the garage carrying this "reclaimed" piece of lumber. Her husband woke up briefly and asked what we were doing. Her reply: "We just grabbed this from the bedroom." Seriously.

The rest of the construction was pretty uneventful, and that evening, when my husband joined us, we grilled dinner and took turns trying out the new chair. I loved it. I couldn't wait to build more. But, things and stuff and life got in the way and we didn't find time to expand our furniture building. I purchased additional Adirondack chairs from L.L. Bean and World Market to fill my patio. Our lone custom chair creation was sanded and painted a couple of times in a couple of different shades. A few winters, it stayed on the patio when other furniture went to storage...so that I would have somewhere other than just the steps to sit during random nice days. It was loved, but neglected. And, now this classic beauty is showing it's age. One side is starting to rot.

I am faced with the dilemma of what to do with my beloved, classic, hand-built-from-reclaimed-lumber Adirondack chair. Do I attempt to take it apart and replace the damaged wood? Do I give it another coat of paint and hope for the best? Do I convert it to some kind of planter for my flowers? Do I just give in and burn it in the firepit? What would you do with a classic?

I faced that question last weekend, too. Hubs sent a text and asked if I wanted to go out to dinner with friends. On the high of a freshly mowed lawn and flowers blossoming on the patio, I suggested that they come over to our house for a simple cookout. Awesome. Plans made. Then I panicked. People coming over in just a few hours? Yikes. What to make?

I settled on grilling burgers and hotdogs, slices of watermelon, a "pizza" salad with pasta, veggies, pepperoni, mozzarella, and Italian dressing, baked beans, and Frog Eye Salad. Two little girls would be in the mix, and I had hoped they would like the sweet pasta salad made with Acini di Pepe. (I was wrong, but oh well. haha) As I trolled the internet for an exact recipe, the first ones that came up were the classic versions with homemade vanilla pudding requiring eggs and all. Even though I had made this several times before, I was feeling a bit frazzled for time and decided to go with a short-cut instead of the classic. A recipe using instant vanilla pudding grabbed my attention. I messed with the classic Frog Eye Salad and came away with something that was still every bit as good...at least if you want to take the opinion of my Hubs. He had 2 large helpings...as if that is anything but classic for him. :-)

Frog Eye Salad

(adapted from Food.com)

1 1/3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
1 3/4 cups milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini marshmallows

1/2 cup flake coconut (optional)

Bring a large pot of salted water to boil.
Add the pasta and cook 8-11 minutes (or according to package directions).
Rinse with cold water to cool pasta.
Drain well.
In large bowl, beat reserved pineapple juice, milk, and pudding mix for 2 minutes.
Gently stir in pasta and remaining ingredients.
Cover and refrigerate at least 1 hour, but preferably over night. (Serves 12)

I Won't Be Able to Button My Jeans by Spring

After a couple of sunny and relatively warm days, it is once again snowy/icy/freezing rain-y and cold. I guess it is still winter. I guess I still have excuses to make luxurious comfort food. I guess I won't be able to button my jeans by spring. *Oink.*

Oh yes. Oink. The creamy, cheesy pasta dish On My Plate today is oinking with bacon. Cauliflower also swirls around in the garlic sauce, but trust me, telling yourself that the cauliflower cancels out the bacon only works until you try to button your jeans. 

However, PLEASE (pretty please with bacon on top) don't let that stop you from comforting yourself on a cold evening with some Cauliflower Rigatoni. You can forget about the falling snow and icy streets and frigid temperatures when this Alfredo-like pasta dish warms you. It is rich and hearty and the kind of comfort food that you can even share with guests. This is why they make sweat pants, right?

 

Cauliflower Rigatoni

(adapted from Food and Wine)

3 ounces bacon, cut into 1" pieces (or more if you are an oinker like me)

3 1/2 tablespoon olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt

freshly ground pepper

3/4 pound rigatoni

One 1 3/4-pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

1/2 cup freshly grated Parmesan cheese

Preheat broiler.
Bring a large pot of salted water to boil.
In a medium skillet, fry the bacon until crispy.
Remove to a paper towel lined plate and set aside.
To the bacon drippings add 1 tablespoon of the olive oil.
Add the garlic and cook over moderate heat until lightly golden.
Add the cream and simmer until thickened slightly.
Season with salt and pepper.
Meanwhile, add the rigatoni to the boiling water and cook the until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. (This is a bit of a multi-tasking dish, but nothing is too difficult.)
Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko bread crumbs with the Parmesan cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot.
Add the garlic cream, the bacon and the reserved pasta water and toss until the pasta is coated.
Pour the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. (Serves 4)

Why Just Blogging Is Enough

I hear it all the time from the real bloggers: "This is not a hobby, it is a business."

I hear it all the time from well-meaning readers and friends: "You should have a restaurant/cafe/catering business/cooking show or classes."

Thank you. It is very flattering that you all think that I am capable of making this fun little venture into something more. It is awesome that you look to my future and see big dreams for me. You are wonderful. It is great to have such total support.

But, the reality is that this IS my hobby. This is an effective release for me. I like cooking. I like sharing it. End of story.

I am happy letting this all be fun and games. I am happy with good food On My Plate and still some of my menus being flops. I am happy with typing silly, little stories and sharing recipes. Maybe someday, I might want to expand my horizons. Maybe someday, just blogging for fun might not be enough for me. When that day comes, I will take the next step. But, for now, I just want to cook and eat and share and enjoy. 

I love your support. I love your comments and praise. Who wouldn't? But my ego gets kept in check within the reality of my kitchen. I am a real cook (not a chef or in any way a professional) that screws things up and honestly can't follow a recipe to save myself. I am an amateur with a cheap camera that often takes fuzzy photos in bad lighting. I get too wordy in most of my posts and discover embarrassing typos nearly every time AFTER I publish. But, I like to share what is On My Plate. I love to hear that you enjoy the posts, made the food for your family and friends, and even appreciate knowing when things don't quite work out.

Pasta with Zucchini, Bacon, and Goat Cheese fits that theme of ego check. I have made this meal no less than 4 times since recently pulling the recipe from an old Bon Appetit magazine. We heart veggie and pasta dishes, and this is a variation of something that we have prepared for years. Using ingredients that I usually have on hand (goat cheese being the only specific item that I would have to add to the shopping list), it fit very well into our menu rotation. I haven't yet shared it because I can't seem to get a good pic. The first time I made it, Hubs didn't get home from the farm until after 10pm...no light for a photo then. The second time, I seriously overcooked the zucchini and while the dish was still tasty, it was U.G.L.Y. Both the third and fourth times this dish graced our table, I should have checked the forecast because cloudy weather prevented good photos. 

I snapped a pic anyway. I am sharing it anyway. If I was blogging for a sponsor, that wouldn't work. If I was serving the dish to the public, the less than perfect presentation wouldn't work. The pasta is still delicious. We still ate it and will eat it again. We love good food and Pasta with Zucchini, Bacon, and Goat Cheese is the kind of good food that makes just blogging more than enough On My Plate.

Pasta with Zucchini, Bacon, and Goat Cheese

12 slices bacon, cut into 1-inch pieces

2 cups chopped red onion

1 1/2 cups dry white wine

3 cups pasta (use your favorite shape, rotini works well)

3 small zucchini, cut into 1/2-inch half-moons

1 1/2 cups chopped tomato (seeded)

1/3 cup chopped fresh oregano

1 cup soft, fresh goat cheese (crumbled)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. 

Using slotted spoon, transfer to paper towels to drain. 

Pour off all but 4 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes. 

Add zucchini and toss with onion and coat with bacon dripping, saute lightly. (It should be tender, but still crisp.)

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. 

Drain.

Add pasta, bacon, tomatoes, and oregano to zucchini and onion in skillet. 

Toss over medium-high heat until sauce coats pasta, about 3 minutes. 

Add cheese and toss until beginning to melt, about 2 minutes. 

Season to taste with salt and pepper and serve. (Serves 6)

Spy Capers

Are spy capers just for kids? Should you chortle uncontrollably at a silly story in a restaurant full of people? What is the cut-off age to want to wear a purple wig? Is there such a thing as being too old to have crazy fun? I don't know the proper answer to any of these questions, and I honestly don't care. I am up for all good capers.

I am willing to crawl the streets at night looking for a certain address for no reason other than that I can. I always carry Wisps in my handbag, just in case. I believe in investigative driving. I like to laugh until my sides hurt. I am not afraid to snap silly photos to document my foolish fun. And, I am fully aware that 99.9% of you have no idea what any of that means. Which is good. That means my spy capers were successfully spy-ish. 

I will divvy out all the details of another caper, though. The capers in Scallop Piccata with Wilted Spinach (adapted from Cooking Light) are too good not to share. Nothing silly, foolish, or crazy about this. The salty, little buds of the capers dot this dish with tremendous flavor. Lemon makes it bright. Wilted spinach is vividly fresh (or is that an oxymoron?). And the whole meal comes together so quickly that I can't resist experiencing a caper of Scallop Piccata with Wilted Spinach On My Plate.

Scallop Piccata with Wilted Spinach

12 sea scallops

kosher salt

fresh ground black pepper

5 teaspoons olive oil

2 garlic cloves, chopped

1/2 cup dry white wine

3 tablespoons chopped parsley

2 tablespoons fresh lemon juice

2 tablespoons butter
4 teaspoons capers

1 bag fresh baby spinach

1 pound dry angel hair pasta

Bring a large pot of salted water to boil. Cook pasta according to package directions.
Meanwhile, heat a large cast-iron skillet over high heat. 
Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. 
Add 1 tablespoon oil to pan; swirl to coat. 
Add scallops; cook 2 minutes on each side or until seared. 
Remove from pan; keep warm.
Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. 
Add wine, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. 
Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. 
Pour sauce in a bowl.
Heat remaining 2 teaspoons oil in pan over medium-high heat. 
Add spinach; sauté 30 seconds or until spinach wilts. 
To serve, arrange pasta on plate; top with spinach and scallops; drizzle with sauce. (Serves 4)

Scalloped

Recently, frosty water droplets of freezing fog scalloped everything on the prairie. Our world became a winter wonderland of beautiful white as the broad strokes of a frosty paintbrush covered everything. Crystallized trees shimmered, traffic signs grew fingers of frost, and even our breath turned crispy in the frigid air. While the heavy frost brought with it power outages and slippery roads, it was still impossible not to stop and admire the gorgeous beauty in its pure simplicity.

Likewise, I find it hard to ignore the beauty of the pure simplicity of Seared Scallops with Roasted Tomatoes. I spotted the recipe in the April 2009 issue of Cooking Light magazine and have no regret for putting it On My Plate several times since. It is no secret that I have a thing for the ease of roasting vegetables, and love tossing bright cherry tomatoes into a hot oven until they burst with rich sweetness. Searing scallops is as simple as watching the clock, and leaves the flavor of the seafood unadulterated and pure. Serving it up with slivers of basil on a bed of fresh fettuccine makes a beautiful meal. Pure simplicity is at its best in a white winter wonderland and with Seared Scallops with Roasted Tomatoes On My Plate.

Seared Scallops with Roasted Tomatoes

3 cups cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 pounds sea scallops
2 tablespoons thinly sliced fresh basil

Preheat broiler.
Toss tomatoes with 2 tablespoons olive oil and season with salt and pepper.
Broil 10 minutes, or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat remaining olive oil in a large cast-iron skillet over medium-high heat.
Pat scallops dry; sprinkle both sides of scallops with remaining salt and pepper.
Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
(DO NOT OVERCOOK.)
Serve scallops with tomatoes on a bed of fresh fettuccine; sprinkle with basil. (Serves 4)

Taking Sides

I have stumbled upon a perfect side dish that magically matches up with almost any meal. I have paired it with grilled steaks and chicken breasts, steamed fish, roasted shrimp, lamb kabobs, and even just gobbled it all by itself on a few nights that I was home alone. It is as simple as sauteing some onions and garlic, bringing some broth to a boil, and tossing in a few other standard ingredients. Sounds too good to be true? Not at all. Trust me. You will never need to Take Sides against Spinach Parmesan Couscous On Your Plate.

Spinach Parmesan Couscous

1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups chicken broth
3 cups fresh spinach, chopped
1 cup couscous
3/4 cup fresh Parmesan cheese, grated
2 tablespoons lemon juice (if desired)
kosher salt (to taste)
fresh ground black pepper (to taste)

In a saucepan, saute onion and garlic in olive oil until tender.
Add the broth and bring to a boil.
Stir in the chopped spinach and cook just until wilted.
Add couscous; stir to combine.
Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
Fluff with a fork.
Add Parmesan cheese; stir to combine.
Add lemon juice (if desired), salt and pepper to taste. (Serves 4)

Striking It Rich

When we purchased this house, several people from the community entertained us with stories about its history. Supposedly, back in 1913 (or so) when the house was built, the owner was the proprietor of the downtown billiard parlor. Rumor has it that the off-the-record gambling that took place in the back room of his business caused the owner to hide money in the walls of the house. Our purchase of the home could be our lottery ticket to riches.

After many renovations (although, we are still facing many more), I can report that no money has been found in the walls. We do have a near mint condition Prince Albert can from 1918, a bottle of Three Feathers Pre-War Whiskey (blended with neutral spirits and distilled from potatoes), and several newspaper clippings, but no cold, hard cash. I have decided that aside from the riches of the original woodwork, hardwood floors, claw foot soaking tub, and wavy panes of the old windows, our best score with this house has been the established asparagus bed in the backyard.

Each spring, I clear the leaves and winter debris from the slightly weedy spot. Nobody will accuse me of being a great gardener, and if not for the bricks laid carefully in what was once confused as the outline for a grave, you might not realize that the spot holds any significance. The grass grows well, even if it is stubborn in other parts of the lawn. But, it also parts and allows the tender shoots of asparagus to break through the earth. They spike upward in various shapes & sizes. Some are thick and hearty; some are thin and spindly. All are delicious.

A few years ago, I found asparagus seedlings at an area greenhouse and rapidly snapped them up. I carefully chose a bare spot in the existing bed and planted them. Each year, they come up again, but the results have been reed thin and not really harvestable. I am not sure if I did something wrong, or if the roots just need more time to mature. Regardless, even those fern-like shoots make me happy. Fresh asparagus in my backyard is a goldmine to me.

I just had my first cutting of asparagus over the weekend, and tonight added it to a delicately flavored pasta dish with shrimp. Usually, our shrimp dishes are very heavy with garlic, but I like this version because it allows the beauty of the asparagus flavors to shine through. Shallots, garlic (use more, if you must), butter, dill, and the starchiness of the pasta water create a light sauce that pulls together a really pleasant spring dish. The true jackpot is the asparagus patch in my backyard that allows me to create Shrimp and Asparagus Pasta with Dill Sauce On My Plate.

Shrimp and Asparagus Pasta with Dill Sauce

1 lb penne pasta
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, finely chopped
1/2 lb asparagus, trimmed and cut in 2 inch lengths
2 cloves garlic, minced
1/2 cup chopped fresh dill
1 lb medium shrimp,peeled and deveined
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
grated Parmesan cheese, to taste

Bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to the pasta package or until the pasta is tender.
Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts and melds with the oil.
Add the shallots and garlic and cook until softened, about 2 minutes.
Add the asparagus and saute lightly, about 2 minutes.
Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the asparagus turns bright green, about 2 minutes.
Add the dill and shrimp.
Remove from the heat and stir in the additional olive oil, salt and pepper.
Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
Top with grated Parmesan cheese. (Serves 4)

No Grumpy Old Men

Anyone who has seen Grumpy Old Men and its sequel Grumpier Old Men most likely remembers Burgess Meredith’s hilariously suggestive lines. One that sticks in my mind is when Pop propositions Maria’s mom with, “I’ll show you my cannelloni if you show me yours.”

Well, I am showing you my cannelloni. *blush* Now, get your mind out of the gutter and back to the dinner table. This Chicken and Spinach Cannelloni is absolute perfection and capable of wiping away any grumpiness that you might be harboring. Chicken breasts slowly simmered with herbs, garlic, onion, and wine are combined with a mixture of cheeses and spinach. Rolling the filling in egg roll wrappers is so much easier than stuffing manicotti shells, and the filled tubes are so tender and flavorful when covered with a garlicky cream sauce. There are several steps, but nothing is difficult. It is so worth the effort and there will be no grumpy old men here when Chicken and Spinach Cannelloni is On My Plate.

Chicken and Spinach Cannelloni

1 1/2 lbs boneless/skinless chicken breasts
1 medium onion, chopped
4-5 cloves garlic, crushed
4 cups chicken broth
1/2 cup dry white wine
2 teaspoons fresh thyme
1/2 lb frozen chopped spinach, defrosted and drained well
2 cups low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon white pepper
1/4 cup butter
1/4 cup flour (I use Wondra)
1/4 cup dry white wine
3 cups heavy cream
12-15 egg roll wraps
1/2 cup grated Parmesan cheese

In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is cooked through.
Remove the chicken to a plate and allow them to cool slightly.
While the chicken is cooling, strain the broth to remove the onions, garlic, and thyme.
Reserve the broth.
Place the onions, garlic, and thyme into food processor.
Chop the chicken and add to food processor with the onions, garlic, and thyme.
Pulse the chicken in the food processor until finely chopped.
Combine spinach with ricotta cheese, 1/2 cup Parmesan cheese, nutmeg, and white pepper.
Add the chicken/onion mixture.
Mix thoroughly; set aside.
In a large saucepan, melt butter.
Whisk in flour, stirring constantly. Cook a minute to eliminate "flour" taste.
Whisk in the reserved chicken broth, stirring constantly.
Add the wine, then cream. Stir constantly, until sauce is smooth and creamy.
Simmer, stirring frequently, about 15 minutes, while assembling the cannelloni.
Lay egg roll wrapper on cutting board.
Arrange 1/2 to 1 cup of chicken/cheese filling in a line on one end of the wrapper, roll up.
Pour 1 cup of sauce in a 9x13 baking dish, spread evenly.
Arrange cannelloni in dish, and top with remaining sauce.
Sprinkle with remaining 1/2 cup Parmesan.
Cover with foil, and bake at 350 for about 30 minutes.
Allow to sit for about 10 minutes before serving. (Serves 12)

Only the Name Is Difficult

There is a pasta dish that I have made for several years and many occasions. It is a favorite to prepare not only because it tastes unbelievably good, but because it is easy enough to throw together while visiting with guests and enjoying a cocktail. It is basically a no-brainer to saute some sausage, onions, and garlic; stir in seasoned canned tomatoes; simmer to blend flavors; and finish with a bit of cream before tossing with pasta.

I recently threw together this pan of pasta while cooking dinner with a new friend. She and I became acquainted through Twitter, and when an appointment took me to her neck of the woods, we decided it was time to plan a Tweet-Up, as meetings are known in Twitter-speak. In the world of Twitter, it is also common to use an acronym denoted with a hashtag to promote your event, cause, issue, or mood. Our meeting was soon to be known as the People-From-Obscure-Central-South-Dakota-Small-Towns Tweet-Up with the hashtag of #PFOCSDSTTU. Try typing that in a 140 character box, or better yet, texting it while on the road.

Truly, the name was the most difficult part of our meeting. My new friend welcomed me into her beautiful home, served me my very first Dirty Martini, shared an excellent Artichoke-Olive Crostini, allowed me to make friends with her water-loving kitty AND make a mess in her kitchen while tossing together a simple salad and the even more simple PFOCSDSTTU Pasta Dish, and ultimately presented a delicious Bittersweet Chocolate and Pear Cake for dessert. All the while, we enjoyed easy and lively conversation, silly photo snapping, and of course, Tweeting. It was a full and well-rounded evening centered around a simple meal of Smoked Sausage Pasta with Tomato Cream Sauce, now known as PFOCSDSTTU Pasta. It only tastes complex On My Plate.

Smoked Sausage Pasta with Tomato Cream Sauce
a/k/a PFOCSDSTTU Pasta

1 (12 ounce) package bow tie pasta
1 tablespoon olive oil
1 lb polska kielbasa, sliced
1/2 teaspoon red pepper flakes (optional)
1/2 cup diced onion
3 minced garlic cloves
1 (28 ounce) can Italian-seasoned diced tomatoes
1 1/2 cups heavy cream

Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat.
Cook sausage and pepper flakes (if using) until sausage is heated and browning around the edges.
Stir in onion and garlic, and cook until onion is tender.
Stir in tomatoes and simmer to blend flavors and mixture thickens slightly.
Add cream and simmer a few more minutes.
Stir cooked pasta into sauce, and heat through.
(May top with grated Parmesan cheese when serving.) (Serves 6.)

A Modern Buffalo Hunt

Some time ago, I joined the social networking site, Twitter. Throughout my day, I connect with others by submitting small tidbits of my life. The tweets are only 140 characters and can include anything from what I am cooking for dinner, a question for which I am seeking an answer, excitement or outrage over an event, chit chat with another Tweep, or just a random, mundane thought. I even enrolled with TwitPic in order to submit photos when words fail me.

Through Twitter, I have come into contact with other South Dakotans with whom my path might not have crossed. One of these fellow Tweeps is TankaBar, a Native American Natural Foods producer. After several months of exchanging sporadic comments, my food curious self became interested in sampling a Tanka Bar. I checked out the website for the buffalo and cranberry energy bar, found that a store in a neighboring town carried the product, and planned to make a stop on my next trip out of town. However after the hour drive to the Main Street shop, I found it closed.

Now, this is where the story would have ended or been hit with a "to be continued" notice prior to my Twittering days. My quest for the Tanka Bar would have been put on hold until the next road trip. Not so in these technologically charged days. I fired off a Twitter text message to TankaBar asking about locations in the next town in my path. Unfortunately, while Twitter is a real-time service, few users are glued to their computer screens all the time. TankaBar did reply with 2 options in the next town, but I had already passed those suppliers on the way to my final destination.

He was not deterred. Soon, I had text messages rolling in with a variety of store locations carrying the Tanka Bar product in the city to which I was heading. As luck would have it, a couple of the businesses were even already on my list for other errands. With this generous help from a fellow Twitter user, my hunt would be over. The Tanka Bar could and would be mine. True to Twitter spirit, when I finally did make the much sought after purchase, I quickly snapped a photo with my phone and uploaded through TwitPic with the simple statement, "Mission accomplished."

Throughout all of this, other Tweeps were watching the exchange between TankaBar and myself. I was hit with requests for a review of the turkey-and-cranberry-sauce-with-a-jerky-kick snack. The outstanding customer service peaked interests, and more Tanka Bars were sold to new customers. You can't buy advertising like that. Interactive, personalized service through what is considered by many to be a highly self-centered micro-blogging source? Yes. This is the modern way to hunt buffalo.

My epic search across the prairie for the buffalo of the Tanka Bar brought ground buffalo to mind the next time I prepared my favorite meatballs for a simple spaghetti dinner. Why not use this lean meat in place of my usual ground beef? The meatballs already include spinach, and substituting the buffalo gives them another boost of healthfulness. I tried the new combination, and found it to be quite good. Actually, drenched in the Italian seasoned sauce, I don't think anyone would suspect the ground meat switch. The texture and flavor is quite similar to "normal" meatballs. I don't always have ground buffalo on hand, but believe that it is worth the pursuit for another meatball option. If you don't feel up to the chase,no worries; these meatballs never go wrong with ground beef. No Twitter necessary to land Spinach Meatballs On My Plate.

Spinach Meatballs

1 lb lean ground beef or ground buffalo
1 (10 ounce) frozen chopped spinach, thawed and drained well
1 egg, beaten
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) jar prepared spaghetti sauce (or your favorite homemade)
8 ounces uncooked pasta
grated Parmesan cheese

Preheat oven to 350°F.
Combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
Mix all ingredients well and form into small meatballs.
Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes.
While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
In a large skillet or sauce pan, heat spaghetti sauce.
When meatballs are fully cooked, remove from oven and place in sauce.
Simmer on medium heat 6-8 minutes.
Serve meatballs and sauce over cooked pasta.
Top with grated Parmesan cheese. (Serves 4)

The Grinch That Stole Christmas

There is a Grinch in my life. It is my kitchen renovation project. This is a simple home improvement that would take a normal couple a week or so. For us, it has drug out for over a year. We just aren't home to complete the work. I have completed portions on my own; he has tried to be here, but it just isn't happening. I still have the toilet from the little powder room sitting in the middle of my dining room. I still have all the stuff from the kitchen piled on my dining room table. I still have dust tarps taped up over doorways, and crud everywhere. I didn't decorate for the holidays, host any parties, or even really cook. It felt as is if Christmas didn't happen. The Grinch Stole Christmas at my house.

Throughout all of this, I have occasionally pushed aside the dust and power tools and cooked a real meal, but mostly we have eaten junk. My quick and easy recipes from my beginner cooking days have resurfaced. Convenience foods rule. Of course, Ramen Noodles have a staring role and are purchased by the case at Sam's Club.

Many years ago, a good friend shared with me the idea of combining the prep method of boxed mac and cheese with the ingredients of Ramen. Creamy Ramen was born. It can be a meal on its own, a snack, a side dish, or dress it up with chunks of meat or veggies. Ramen was made for kitchen disaster times. The Grinch might have stolen Christmas, but I still have Creamy Ramen On My Plate.

Creamy Ramen

1 (3 ounce) package Ramen noodles, any flavor, with seasoning packet
2 cups water
2 tablespoons butter
¼ cup milk

Bring water to boil in a small sauce pan.
Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet.
If your tastes desire, you may not use all of the seasoning packet.
Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. (Serves 2)

Give Me a Shovel

Sometimes I think that we need to dig into what we have buried. Sometimes, I think the past needs to come back to the light of day. Good memories and bad need a chance to breathe and be a part of who we are. Life needs to unfold around the foundation of the past and form our future. Sometimes, all I really need a shovel.

For years, I have claimed a dislike of goulash. I grew up with it. It was a mainstay on my mother's quick and easy menu rotation. But, I came to despise it. Hunks of cooked tomato? Yuck. Gristly, grainy ground beef? Yuck. Tasteless, mushy macaroni? Yuck. I didn't want anything to do with it. I would have used a shovel to bury it, if I could.

However, recently, the past seemed to be coming back to haunt me. I had a desire for a soup that was so much like the goulash of my childhood, that it amazed me that I even considered it. Someone planted the thought of it in my mind, and I couldn't shake it. I HAD TO have it.

And, guess what? It wasn't so bad. In fact, my creation was really pretty good. There was no need to feed it to the dogs, or send it out into the backyard for a burial. It was a hearty soup worthy of savoring. I won't claim it to be a culinary masterpiece, but it is a simple, comfort type of food that does restore memories of families gathering around the table for dinner. It reminds me of simpler times of homework, kissing boys, giggles, and security. Sometimes all I need is a shovel to uncover the past On My Plate.

Goulash Soup
1 10.75 oz. can condensed Tomato Soup
1 10.75 oz. can water
1/2 pound ground turkey
1/4-1/2 cup chopped onion
1 clove garlic, minced
1 cup cooked macaroni
1/2 cup frozen corn
1 tablespoon dried parsley
2 teaspoons Italian seasoning, or more to taste
1/2 cup shredded cheddar cheese, for serving, if desired

Prepare Tomato Soup with water as directed on can.
Brown ground turkey with chopped onion and minced garlic.
Stir frozen corn into Tomato Soup, add seasonings and heat gently.
Stir browned ground turkey, onion and garlic mixture into the soup.
Add the macaroni and simmer to blend flavors.
Serve warm, topped with shredded cheddar, if desired. (Serves 4)