Hey, there.

Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.

So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.

Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from Dessert for Two's Comfort and Joy cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.

The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.

I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.

Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.

I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.

So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.

Smoked Salmon and Spinach Quiche

(with a hash brown crust)

(Adapted from Country Cleaver)

2 Russet Potatoes, baked

2 tablespoons unsalted butter

1 tablespoon olive oil

4 ounces smoked salmon (NOT Lox)

1 cup fresh baby spinach

3-4 thin slices red onion, pulled into rings

6 eggs

1/4 cup heavy cream

2 tablespoons flour

Salt and Pepper

Preheat oven to 350°F.
In a large skillet melt butter and olive oil over medium heat.
Shred the baked potatoes (can be baked a day ahead of time, or done in the microwave just before needed...your choice)
Add the shredded potatoes to the melted butter and oil.
Season with salt and pepper.
Spread potatoes out into a thin, even layer and allow to crisp on one side.
When browned and crispy, flip with a spatula to brown the other side.
Meanwhile, coat a medium cast iron skillet with cooking spray.
When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.
Arrange a layer of flaked salmon in the bottom of the crust.
Next, add half of the spinach and some rings of red onion.
Then, another layer of salmon and more spinach and onions.
Beat the eggs with the cream and flour.
Season with salt and pepper. (Watch the amount of salt that is already in he salmon.)
Pour egg mixture over the salmon and spinach in the crust.
Bake for 40-45 minutes, until set and cooked through. (Serves 6.)

Three Things Thursday; vol. two

Two random things on my mind and one tempting recipe. Here goes round 2 of Three Things Thursday:

1)    Vanilla Almond Tea from Republic of Teas. If you see me at subbing at school in the morning with my steaming green travel mug, this is most likely what I am sipping. If I have a chance to run the couple of blocks home during the day, I will probably brew another mug to get me through the remainder of my classes. This is my mojo.

2)    Dirt Devil Simpli-Stik Bagless Stick Vacuum. We live with 3 lovable dogs. 3 lovable, long-haired dogs. 3 loveable, shedding, long-haired dogs. If I fail to clean just one day, we have Texas-sized dust bunnies of dog hair in every corner of every room. This simple stick vacuum has been my savior. It isn’t much more than a dust buster on wheels, but it is lightweight and compact enough to store just steps away from my kitchen on our back stairs. It has reasonably good suction to corral those wads of floating dog hair and whatever leaves, dirt, and small twigs are pulled in through the puppy door. The attachments allow me to clean tight corners. When it gets full, I just dump the bagless canister and start over. I do wish it had a brush for rugs or upholstery, but the majority of our home is hardwood. This gem makes dog hair suck just a little less.

3)    Seared Scallops with White Beans and Spinach. In our house, we big puffy heart love perfectly seared scallops. The trick is to make sure the seafood is really patted dry and the pan is very hot. I always use my cast iron for the best sear.

Seared Scallops with White Beans and Spinach

(adapted from Cooking Light)

olive oil

1 1/2 pounds sea scallops, patted dry

kosher salt

1 cup onion, chopped

1/8 teaspoon crushed red pepper

2 cloves garlic, minced

1/4 cup dry white wine (I use Savignon Blanc or Pinot Grigio.)

1 cup chicken broth

1 (19-ounce) can cannellini beans, rinsed and drained

4 cups fresh baby spinach

Heat olive oil in a large skillet over medium-high heat.
Season scallops with salt.
When pan is sizzling hot, add scallops.
Cook 2 minutes on each side.
Remove scallops from pan and keep warm.
Add a little more oil to the pan and sauté onion. 
Add pepper flakes and garlic and cook just until garlic is fragrant.
Immediately stir in wine; cook for 1 minute or until most of the liquid has evaporated.
Stir in broth and beans; cook until heated through.
Add the spinach and cook until wilted.
Serve beans and spinach topped with seared scallops and with crusty bread on the side to dip into the brothy beans. (Serves 4)

South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

Where's the Beef?

Where's the beef?

Saturday, October 18th, at 11am, the beef is going to be at the Sioux Falls Convention Center and the Etc. Expo for Her. With the South Dakota Cattlemen's Auxiliary, I will be presenting Spinach Meatballs in a food demonstration.

We will discuss some of the important nutritional benefits of beef and cover the nuances of creating a perfect meatball. (Here's a hint: we will be using ground beef.)

Currently, I am still nervous, that zit I told you about in my last blog post now has an ugly step-sister, and as I was packing up my gear for the demo, my husband asked that I not take my good knife with me just in case I panicked and ran away in the middle of my presentation. (He was kidding. I hope.)

Tomorrow is the day, but just in case you can't make it, here are the meatballs I will be sharing. I do have complete confidence in  the fact that they are absolutely delicious.

Spinach Meatballs

1 tablespoon olive oil

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 pound ground beef

1 (10 ounce) box frozen chopped spinach, thawed and drained

1 egg, beaten

1/3 cup dry breadcrumbs

3/4 teaspoon dry basil

1/4 teaspoon dry oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350F.
Heat olive oil in a skillet over medium heat.
Add onion and saute until tender.
Add garlic and cook until fragrant.
Set aside to cool.
Meanwhile, in a large bowl, combine ground beef, spinach, egg, breadcrumbs, and seasonings.
Mix all ingredients gently and form into small (walnut-sized) meatballs.
Place on a lined baking sheet and bake for 30-35 minutes.

Leaves

I was watching Property Brothers on HGTV the other night...or more correctly, Property Brothers was on in the background as I did one of a million things on my to-do list. As Drew Scott was showing a family a potential home to buy and renovate, the husband threw a fit about the mature trees of the neighborhood. He absolutely, positively, in no uncertain terms DID NOT want a home with trees where the leaves would fall. In his words, as soon as you raked, more would fall. It was a never ending battle that he had no interest in waging.

Honestly, the guy, like so many of the participants in these "reality" home improvement shows, basically sounded like a brat. But, there was a little part of me that whispered softly, "I hear ya, buddy."

I would never, ever, in a million years want to live in a brand spanking new subdivision without mature trees. But, the leaves that fall in my yard (and my neighbors' yards and blow with the wind into mine) are my nemesis. No matter how many times I rake or mow and bag mound after mound of leaves, there are always more. I try to have them all cleaned up before the first snow of winter, but somehow, every spring there are still drifts of leaves around all of our property fences. Some of the drifts are taller than the fences. I get blisters just thinking about the clean up. And, yet, I do it. Season after season. Leaf after leaf. Yes. I hear ya, buddy. Leaves are a pain.

There are some leaves that aren't a pain: spinach leaves. I have been told that our soil is still too cold for seeds to properly sprout, but I am itching to sow some spinach seeds in my garden and have a perfect row of fresh, green, pretty spinach leaves. Leaves that instead of raking, I will pick and wash and toss with some shaved carrots, thinly sliced radishes, green onions and basil. Leaves that will be drizzled with a fresh lemon dressing. Leaves that only pain me when this Spring Salad is no longer On My Plate.

 Spring Salad

(adapted from Cooking Light)

2 medium carrots

1/4 cup thinly sliced spring onions

1 bunch thinly sliced radishes

8 cups fresh baby spinach, chopped

1 tablespoon thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shave carrots into ribbons with a vegetable peeler.
Toss carrots, onions, radishes, spinach, and basil together in a large bowl.
In a small mason jar, combine lemon juice, olive oil, salt and pepper; seal jar and shake to combine.
Drizzle dressing over salad. (serves 4)

Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

Sausage Fest

There is a sausage fest going on at my house. The wieners now outnumber the humans. Wiener dogs, that is.

After Sissy passed away in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy's lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace's more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my Hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused, and unwanted dachshunds, including those that need rehoming because their owners just can't keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. Once monthly, the organization hosts a Meet and Greet at an area pet store to ease potential adoptions. With our references checked and adoption application approved, Hubs, Ace and I set off to meet some loveable doxies.

Tabby and Jenn seemed to know we were the ones before we were even really in the door. Jenn curled up in Hubs' arms and fell asleep, and Tabby yipped at me every time I walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs' feet inside a pen at the back of the store. The mother and daughter doxies had never been apart, and it was required that they be adopted together. It looked like we were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I think that I drove the Rescue volunteers crazy with my never ending emails. The girls already had me wrapped around their little paws as I purchased new kennels, harnesses, and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day that I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and teared up as I prepared to leave. (My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so.) In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk on the leashes, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Jenn, age 2; Ace, age 11; Tabby, age 4

The girls have now been with us just shy of two weeks and it is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn't thrilled with Ace's love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food, and his heart with both girls. Every morning begins with a sweet round of kisses and butt sniffs among the pups. When I try to work from the sofa with my laptop, it is necessary for me to make room for everyone. It is, indeed, a sausage fest.

How do you celebrate the adoption of 2 beautiful, dappled dachshunds? I think Sausage Burgers topped with Garlic Spinach seem appropriate. Three smaller, slider-sized burgers lined up on a plate just like our three bugs in a rug. All sausage is already seasoned, and you may be happy leaving it as is, but I jazzed ours up a little with some additional herbs. The slight sweetness of the Tomato Basil Jam canned from my garden tomatoes really paired will with these burgers, but your favorite ketchup would work, too. The sauteed spinach topping the burgers is a homey and comforting way to add a few more greens to your diet. Tabby and Jenn would agree that Sausage Burgers topped with Garlic Spinach are the perfect sausage fest for coming to their forever home.

Sausage Burgers topped with Garlic Spinach

(adapted from Food and Wine)

1 pound mild Italian sausages, casings removed

1 egg

1/4 cup dried bread crumbs

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

2 teaspoons fennel seeds, toasted and crushed

2 tablespoons olive oil

4 cups baby spinach

2 cloves garlic, minced

kosher salt

fresh ground black pepper

6 slices provolone cheese

6 small hard rolls or ciabatta rolls, split and toasted

Combine sausage, egg, bread crumbs, oregano, garlic powder, basil, and fennel seeds in a large bowl.
Form sausage mixture into 6 patties.
Heat 2 tablespoons of olive oil in a skillet over medium heat. 
Add the garlic and saute until fragrant.
Add the spinach, season with salt and pepper, and stir just until coated.
Cook briefly until wilted.
Meanwhile, heat a grill pan to moderate heat.
Grill burgers until browned on bottom, about 5 minutes.
Flip burgers, and heat until cooked through, about 5 more minutes.
Top each burger with a slice of cheese to melt.
Serve on hard rolls spread with your favorite tomato jam or ketchup and topped with wilted garlic spinach. (Makes 6 burgers.)

Green Play-Doh

A friend sent me a text message last week.
It was a photo of his sushi lunch with an FYI that the green Play-Doh was spicy.

I.
was.
jealous.

I love sushi.
I want sushi.
I crave sushi.

The nearest sushi is a 3-hour drive away.

I need sushi.
...and the spicy green Play-Doh.

Wasabi Tuna Salad Rolls will have to do, for now.

 Wasabi Tuna Salad Rolls

(adapted from Everyday with Rachael Ray)

1/4 teaspoon wasabi paste

1 tablespoon soy sauce

1 tablespoon mayonnaise

2 green onions, chopped

1 6-ounce can tuna, drained and flaked

1 large flour tortilla (I like the spinach variety.)

1 cup fresh baby spinach

In a small bowl, combine the wasabi, soy sauce, and mayonnaise.
Stir in the green onion and tuna.
Top the tortilla with a layer of spinach leaves.
Spread the tuna salad evenly over the spinach.
Tightly roll the tortilla to enclose the salad.
Slice into 1-inch thick pinwheels. (Yield: 1 sandwich)

October 8th

Today is my husband's and my wedding anniversary.

Just as we have spent so much of our lives together, we don't have grand plans.

It will be a quiet night in the comfort of our home.

I will cook something simple, but (hopefully) delicious.

After a long day of working, he will probably fall asleep in his chair.

There is a Zucchini Cake with Cream Cheese Frosting baked with the last monster zucchini from this year's garden.

And tomorrow, we will start building another year of our lives together. 

Seared Scallops with Bacon and Sauteed Spinach

(adapted from Cooking Light)

5 slices bacon

1 1/2 pounds jumbo sea scallops

kosher salt

freshly ground black pepper

1 cup onion, chopped

6 garlic cloves, minced

12 ounces fresh baby spinach

Cook bacon in a large cast-iron skillet until crisp.
Remove from pan, chop, and set aside.
Reserve 1 tablespoon of bacon drippings in the pan, and increase heat to high. (The pan needs to be screaming hot to properly sear the scallops.)
Pat scallops dry with paper towels (wet scallops don't sear), and season with salt and pepper.
Add scallops to the hot pan and cook 2 1/2 minutes per side, until done.
Transfer to plate and keep warm.
Reduce heat in pan and add onion and garlic.
Saute until onion is tender, but be careful not to burn the garlic (burnt garlic is bitter).
Add the spinach in batches, stirring and cooking until wilted.
Season with salt and pepper to taste.
Divided spinach equally between 4 plates, top with bacon, and serve with scallops. (Serves 4...but, truthfully, only 2 of us ate it all with a crusty baguette and a nice bottle of wine.)

A Healthy Start - NYC, volume 1

My recent trip to New York City was in the company of two great friends. One had Broadway stars in her eyes, and the other, like me, just wanted to go. Our agenda was clear: HAVE FUN. I am glad to report that it was accomplished in so many ways.

Our first morning found us headed in the direction of The Metropolitan Museum of Art. Magnificent. There is so much to see and absorb. We spent some time viewing Egyptian Art and then took a tour of Old Master Paintings from the 13th through the 18th centuries. The collections are amazing; the works are impressive; and the amount of time needed to fully appreciate everything displayed is unimaginable. We had to concede that there was only time and energy for a small portion of the exhibits. (A common phrase during this first trip to NYC for us all became, "Next time...") We wandered and gazed and admired and realized how much earlier generations provided for nearly every aspect of our modern lives. It was remarkable, and honestly wore me out.

Thankfully, we had started our morning with a great breakfast. While one friend was less than inspired by the use of bowls for beverages at Le Pain Quotidien, the food (and coffee) was incredible. An apple danish and porridge with fruit made appearances at our table, but I chose a Roasted Butternut Squash and Goat Cheese Frittata. It was served with a lightly-dressed mixed green salad and a couple of slices of hearty bread. There was so much food on the plate, but it was beautiful and all delicious. So delicious that I, of course, immediately knew that the butternut squash stored away from my garden's harvest had a new purpose when I returned home.

My version of the Butternut Squash and Goat Cheese Frittata begins with roasting small cubes of the squash in a hot oven with salt and pepper. Red onions and spinach are sauteed, then pulled from the pan as creamy beaten eggs are poured in. The tender and flavorful squash is dropped in along with bits of earthy goat's cheese (substitute feta or even cubes of cream cheese, if the goat's cheese flavor is too pungent for you). Finally, the wilted onions and spinach are added on top, almost as a garnish. I have baked this in a large skillet and cut into wedges to serve and also did individual gratin dishes. Either way, it is a fairly simple breakfast, lunch, or dinner for us, even when I don't have a marathon visit to The Met on the agenda.

Butternut Squash and Goat Cheese Frittata

(inspired by Le Pain Quotidien)

1-2 cups butternut squash, peeled, seeded, cubed into 1/2-3/4 inch dice

olive oil

kosher salt

freshly ground black pepper

1/4 cup red onion, chopped

1/2 cup baby spinach, chopped

6-8 eggs, beaten

1/2 cup heavy cream

4-5 ounces crumbled goat's cheese (or feta or cubed cream cheese)

Preheat oven to 475F.
Toss cubed squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet.
Roast for 15-20 minutes, or until the squash is tender and beginning to caramelize.
Remove from the oven and set aside.
Reduce oven temperature to 375F.
Meanwhile, saute the chopped onion in a little olive oil in a large, heavy skillet.
When the onion is translucent, add the chopped spinach and stir to wilt slightly.
Remove the onion and spinach to a plate and set aside.
Beat the eggs with the heavy cream and season with salt and pepper to taste.
Pour egg mixture into the skillet used for sauteing onions and spinach (may need to add a little oil to keep eggs from sticking).
Drop cubes of roasted squash randomly into the pan with the eggs.
Repeat with the crumbled goat's cheese.
Top the eggs with the onion and spinach mixture.
Place skillet in oven and bake for 20-30 minutes, or until eggs are set.
To serve, slide frittata from pan and cut into wedges. (Serves 4-6)

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.

Sickies

I am hearing about a lot of icky germs floating around out there. 

Take care of yourselves. 

Have some soup.

Even if you aren't sick. 

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach. 

Let the bright green onions make your taste buds sing.

Be well.

Spinach Egg Drop Soup

(adapted from Food and Wine)

5 cups chicken stock

1-inch piece of ginger, peeled

2 tablespoons cold water

1 tablespoon corn starch

2 eggs, beaten

2 cups baby spinach, chopped

2 scallions, chopped

In a medium saucepan, bring the stock and ginger to a boil.
Cover and simmer for 5 minutes.
Remove the ginger and discard.
Combine cold water and corn starch in a small bowl to form slurry.
Stir into the simmering chicken stock.
Allow to simmer for 2-3 more minutes.
Reduce heat and with a wooden spoon stir around the pot to form a "cyclone" in the broth.
While continuing to stir the broth, slowly stream the beaten eggs into the pot. (This should form ribbons of egg instead of a nasty glob.)
Cook for about 30-45 seconds.
Add the chopped spinach to the broth.
Cover and cook about 1 minute to wilt the spinach.
Season with salt and pepper, as desired. (I don't.)
Ladle into bowls and garnish with chopped scallions. Serves 4

Chicken

A few weeks ago, Hubs and I spent a Sunday afternoon tearing out the decking for our old house front porch. The porch has been sagging forever and featured prominently on our to-do list for several years. However, as usual, the farm had been eating up every one of Hubs' spare minutes. I was excited that he had finally found time that day, and eagerly loaded the sections of rotting, old flooring into the back of the pickup as Hubs cut them out. It soon became apparent that this wasn't just a quick job. Under the porch, framing and supports were also rotten or non-existent. Basically, my rocking chairs might as well have been held up by butterfly wings. Fixing the porch correctly would be a big job.

As (bad) luck would have it, the temperatures decided to soar that first week of porch renovation. A heat index of at least 110 degrees was the norm. It was miserable in the sweltering heat, but I tried to help the best I could with the project. This is when one of my biggest fears reared its ugly head --my fear of heights.

Don't laugh. I know that it doesn't seem like replacing my porch floor should have anything to do with feeling all wobbly and jittery, but it did. Hubs glided back and forth over the exposed joists like a gymnast on a balance beam. I, on the other hand, was paralyzed with fear even though I was only 3 feet off the ground. I was chicken. Bwuck. Bwuck. Bwuck.

This chicken lunged from one point to another grasping whatever I could to hold on. I should be glad that I had control of the camera to document this renovation project, and there are no shots of me with fear in my eyes (or shots of me with hurt and anger in my eyes...but that is another story). I was a chicken, but I did what I could to keep the project moving. Ultimately, a beautifully solid floor is in place, has been sanded, and has one coat of stain. I am waiting for the humidity to allow the stain to dry enough for another coat...and praying that the painter dude shows up soon to finish the (overdue since last year's hail storm) repainting of the rest of the house. This chicken felt the heat and (kinda) rose to the occasion.

Chicken that also feels a little heat and more than rises to almost any occasion is Chipotle Chicken with Creamed Spinach. This smokey chicken dish is originally from Rick Bayless and has the perfect amount of heat. It is special enough to be a "for company" dish, but easy enough to grace a weeknight table. We love serving it with crusty bread to mop up the delicious sauce, and leftovers are fabulous for lunch the next day. I am not chicken to have Chipotle Chicken with Creamed Spinach On My Plate.

Chipotle Chicken with Creamed Spinach

(adapted from Rick Bayless)

3 chipotle chiles in adobo, finely chopped

2 1/2 cups whipping cream

4 medium boneless skinless chicken breast halves

1/2 cup chicken stock

10-12 cups baby spinach, chopped

1/2 teaspoon salt

Combine the chopped canned chipotles with 1/2 cup of the cream in a Ziplock bag.
Add the chicken breasts to the bag, seal and refrigerate for several hours. (The longer you marinate, the more the chiles season the chicken.)
After marinating, preheat the broiler.
Arrange the chicken breasts in a baking dish just large enough to hold them comfortably.
Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
Turn the chicken over, drizzle the remaining cream around them and return to the broiler.
Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
Scrape the cream mixture into a large saucepan and add the broth and the spinach.
Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
Season with salt, then spoon around the chicken breasts to serve.

Go With the Flo

I had planned to make these rolls on Sunday (Mother's Day). No, I am not a mom...unless you count my two pups and a husband that often needs to be reminded to brush his teeth before bed...but, that doesn't mean that I couldn't enjoy a light brunch of Florentine Rolls, fruit salad, and fresh squeezed orange juice. However, a fitful night's sleep on Saturday night (full of lots of weird dreams involving guns, classrooms, and snow storms) left me exhausted on Sunday morning. When Hubs rose and headed to the farm for the never-ending daily chores, I stayed in bed and thankfully, blissfully slept the sleep of the dead. It was much needed.

So, the rolls didn't get baked on Sunday, but I knew that I still wanted to try them. They are much like the Spinach Puffs that I previously shared, but jazzed up just a bit by wilting the spinach with garlic and onions, and adding Feta and toasted pine nuts. Delish. Tonight, they are going to be a side with some Spinach and Asiago sausages and sauteed veggies. I think that they would be most awesome paired with soup. And, of course, I am planning to work them in as a hearty option for one of my appetizer parties. Nothing wrong with going with the flow and putting some Florentine Rolls On My Plate.

Florentine Rolls

(adapted from a recipe torn from Better Homes and Gardens)

6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside. 
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took awhile for me. My spinach released A LOT of liquid. I pressed it down in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle. 
Spread spinach mixture to within 1 inch of the edges of dough. 
Sprinkle with feta cheese and pine nuts. 
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. 
Place cut side up in prepared muffin cups. 
Brush with butter and sprinkle with Parmesan cheese. 
Bake for 18 to 20 minutes or until golden brown. 
Let stand in muffin cups for 2 minutes. 
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)

What Do I Do With? ...part two

So...I made lemon curd that was absolutely sweet and tart and wonderfully...well, LEMON. Ha. :-) But after stirring 14 egg yolks into that mixture, I was left with 14 unmated egg whites in a bowl on the kitchen counter. Once again, I was facing the "what do I do with..." question, and once again, I crowdsourced for options. Omelets and Frittatas were the popular suggestions, and a Sausage, Spinach, and Egg White Frittata seemed like just the thing for a simple dinner that night. I paired it with toasted Asiago Bread (smeared with sweet, creamy butter) and a fresh fruit salad. Simple. Delicious. Filling. Possibly even slightly healthy. Awesome.

Sausage, Spinach and Egg White Frittata

1-2 tablespoons olive oil

1/2 cup onions, diced

1/4 cup red pepper, diced

1 cup of sliced sausage (I used a Lamb and Jalapeno ring sausage {about 1/4 of the ring, sliced into half moons}...you could use Polska Kielbasa, Chicken Sausages, Smoked Sausage, or whatever suits you.)

2 cups of baby spinach, chopped

14 egg whites, beaten (go ahead and adjust to use whole eggs, if you don't just have the egg white leftover from making lemon curd)

1/2-3/4 cup of shredded cheddar cheese

Preheat oven to 350.
Heat oil in a large, oven-proof skillet.
Add onions and peppers and saute until almost tender.
Add the sausage and heat through. (My lamb sausage was pre-cooked & contained cheese that I didn't want to ooze out. Using another type of sausage, you may want to brown it first and then add the onions and peppers.)
Stir in the spinach and cook until spinach is wilted.
Remove pan from heat and pour in the beaten egg whites.
Sprinkle cheese over the frittata.
Bake in oven for 15-20 minutes, until egg whites are set.
Allow to cook 5 minutes before serving. (Serves 4-6)

Recapping

The last few weeks have been crazy busy. My little mind has been struggling to keep up with everything that has been going on. Here's a quick recap of just some of the things taking up my time and energy:

• Snow, ice, and a wind...but in February and March, that is to be expected on the prairie. Old Man Winter often shows us one last hurrah before spring takes over.
• A husband that was away for most of a week...which is totally awesome for him, because he so seldom does get time away from the farm.
• Full-time cooking duty at the farm (because the regular cook, my Hubs, was away). 
• Hubs' birthday...which we spent apart because he was out of town, and I was trying to pick up some of the slack at the farm.
• Clean-up of some nasty messes...plaster dust here at home, because I FINALLY got back into the demolition for the renovation of my den/office (Do you really know how hard it is to clean up plaster dust? It permeates everything and floats in the air for days.) and mold at the farm because we learned that the new windows and siding on the house there have made things a little too air-tight.
• Road trips for supplies...with a little sushi and Mexican food thrown in.
• A cooking class featuring Indian foods. I had hoped that the elusive secret ingredient of a favorite Butter Chicken recipe would be revealed, but alas, the search continues.
• Planning for the return of the shearing crew; having the schedule changed; and changed again; and changed yet again...I STILL don't know for sure when they will be here, but part of my menus are in place for when they do arrive.
• Hosting a birthday dinner for my father-in-law's 80th birthday. (Menu of Chicken Fried Chicken, Garlic Smashed Potatoes, Buttermilk Gravy, Corn in Butter Sauce, Biscuits, Tossed Salad, and Strawberry Shortcake for dessert.)
• Organizing an Open House reception and family gathering for said birthday (with the help of my sister-in-laws and their families).
• Major surgery for my sister-in-law...which, thankfully, went well.

Of course, along with all of that there is the normal course of life that on a good day often overwhelms me. (I think that my middle name might be Slacker.) Needless to say, there hasn't been much new or interesting On My Plate.

One night, I did toss together some Spinach Twice-Baked Potatoes. This is a bit of a recap too, as I have already included the recipe here on the blog with the menu for my Prime Rib Dinner. However, this time, I stirred chopped fresh spinach in with the warm, mashed potato filling. Potatoes and spinach pair so well together, and I personally love this easy way to add a nutritional boost to a meal. No, I am not claiming that twice-baked potatoes are a health food, but in my opinion, the leafy, green, nutritionally-dense spinach balances a little of the butter, sour cream, and cheese. And, balance (even slightly flawed balance) is good...especially when things are crazy busy.

Spinach Twice-Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed OR 2 cups chopped fresh spinach
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until baked through.
Cut each potato in half, lengthwise, and scoop flesh into large bowl.
Place the potato shells on a baking sheet.
If using frozen, squeeze the spinach to drain the water; it needs to be fairly dry.

If using fresh, chop the spinach.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne. (I leave mine a little chunky, as Hubs prefers smashed to mashed.)
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Super Bowl

To me, this is a SUPER BOWL.

I used it to make Spinach con Queso dip...which is something you might like to snack on while watching...I don't know...maybe, football?

Spinach con Queso Dip

1 (16 ounce) package Velveeta (pasteurized processed cheese product - I include this so that the food snobs know that I know it isn't really cheese, but I include this note so that they know that I don't care...this time.)

1 (16 ounce) jar salsa, hot or mild - your choice

1 (10 ounce) box frozen spinach, thawed and drained WELL

1/2 - 3/4 cup sour cream

Cube the Velveeta into 1/2-inch portions.
Make sure the spinach is thoroughly drained. (I first squeeze in a colander and then place in a clean kitchen towel and wring the heck out of it.)
In a large, microwave-safe bowl, combine the Velveeta cubes, salsa (I use a pint of my home-canned Basic Salsa, but use your favorite. The ones available with black beans and corn would add interesting dimension.), and spinach.
Microwave on HIGH for 3 minutes.
Stir to combine the melty cheese with the other ingredients.
Return to the microwave and cook on HIGH for 2 more minutes, and stir again.
Repeat heating in 2 minute increments as needed until cheese is fully melted.
Stir in the sour cream.
Heat again for 1 minute.
Serve with your favorite tortilla chips for dipping.

Fridge Friday: Episode 17

I almost didn't do a post today. My fridge is so stuffed and disorganized that I didn't really want to share it for Fridge Friday. Also, I have no freaking clue what is going to be On My Plate for dinner. But, I sucked it up and decided to give it a go anyway.

That big box of spinach between the cauliflower and the beets on the bottom shelf? That helped make dinner a couple nights ago. Spinach and Potato Gratin was an excellent pairing with some salmon simply broiled with salt, pepper, olive oil, and a squeeze of lemon (and a side salad). The creamy, comforting potatoes made a sauce for swirling fork fulls of salmon through. Yummy. Too yummy not to share, even if the photo is kinda fugly. I think that I should have left the dish under the broiler for just a few more minutes to toast the Parmesan to a golden brown (instead of just melting). That might have made a better photo, but I really don't think the Spinach and Potato Gratin could have been any better On My Plate.

Spinach and Potato Gratin

Did you remember that the recipes are now printable? Just click the title above to get a handy new page.

4-6 medium red potatoes

10-12 ounces fresh baby spinach

2 tablespoons melted butter

kosher salt

fresh ground black pepper

1/2 cup heavy cream

1/16 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350.

Scrub potatoes and slice (skins on) into 1/4 inch rounds. (I use my mandoline slicer...but, but watch your fingers.)

Arrange 1/3 of the sliced potatoes in the bottom of a greased casserole dish.

Layer 1/2 of the fresh spinach on top. (I press it down a little.)

Brush with melted butter and season with salt and pepper.

Arrange a second layer of 1/3 of the potatoes on top of the seasoned spinach. (Again, I press down to try to get tighter layers.)

Repeat layering with the remaining spinach.

Brush, again, with melted butter and season with salt and pepper.

Layer the last of the potatoes on top of the spinach, again. (And...yes, again, press down to tighten the layers.)

Brush with the last of the melted butter and season to taste with the salt and pepper. (Beware of over salting and peppering with the repeated layers. However, the dish really needs the flavor at each layer, so don't skimp.)

Whisk the nutmeg and the cream together.

Pour over the potato and spinach layers in the casserole dish.

Cover (this is where a casserole with a glass lid is really handy) and bake for 40-50 minutes, or until potatoes are tender and cream is bubbling up around the layers.

Remove lid or foil and sprinkle the Parmesan cheese on top.

Heat oven to broil and carefully melt the cheese to toasty goodness.

Or, alternatively, leave the oven set at 350 and just slide the dish back in until the Parm is melted. (Serves 4-6)