Category Archives: General
A Plateful of Happiness Turns One
Last week, October 23 to be exact, marked the one year anniversary of my blog. I continue to enjoy sharing my food adventures. Though we eat well at my house, it would be unrealistic to think that every meal I make or recipe I try is tasty or interesting enough to share. Sometimes, I don’t have anything to write about because, I often forget to take pictures of dishes before we eat them, and then it seems boring to write about it without some illustration.
This will be the blog’s 110th post, which included 3 guest posts: one each from my sister Jane, my husband Howard, and my friend Lauren Z (not to be confused with my friend Lauren L). The past year has been a fun ride, and I’m looking forward to another.
Last night I made one of my favorites, Broccoli Cheddar Soup. I don’t even like broccoli all that much, but I love it in this soup. Maybe it’s the cheese. It’s creamy without being too rich. The soup is easy to put together and makes a great lunch.
When I make pureed soups, I find the blender does a better job than the food processor. I’ve tried an immersion blender that you stick right into the pot. I love the idea, but it never seems to work for me.
Broccoli Cheddar Soup
Serves 4 to 6
2 Tbsp butter
1 onion, diced
1½ lb broccoli, cut into florets, stems sliced
1 quart chicken stock
½ cup half-and-half or light cream
4 oz shredded sharp cheddar cheese
Salt & white pepper for taste
Melt the butter in a soup pot. Add the onion, and cook until it softens. Add the broccoli and stock, cover, and bring the stock to a boil. Reduce the heat, and simmer for about 10 minutes, until the broccoli is soft. Remove from heat. Add cream, cheese, salt, and pepper. Stir until cheese melts.
Cool the soup to lukewarm, or at least, not scalding hot. Puree the soup in the blender. Reheat and serve.
When the Cupboard is Bare
Yesterday, my sister accused me of being a slacker. It’s true that I have been cooking less than usual over the two weeks or so. It’s also true that I really haven’t had much time to write about what I have cooked. So, Jane, this post is for you.
Last week, we were getting ready for a weekend in New Jersey to celebrate Howard’s parents’ 205th (their 75th birthdays and 55th wedding anniversary). The evenings last week involved some unexpected shopping and hemming (of pants). This week, we’ve been getting ready for a visit from my dad and stepmother this weekend. The evenings this week have involved lots of overdue housecleaning.
With all this activity, the cupboard has been pretty much bare. After a weekend of eating way too much, we really needed a home-cooked meal. I managed to pull this spicy pasta together from the pantry, loosely inspired by a recipe for Pasta Arrabbiata from a Rachael Ray cookbook (Just in Time). I didn’t have the exact ingredients, but the end result wasn’t bad.
As a bonus, I went out to the garden to pluck some basil and noticed that the spring lettuce bed, which never got replanted over the summer, was filled with gorgeous arugula. Apparently, the arugula that bolted in early summer self sowed. We’ll have some great salads before frost.
Mother Hubbard’s Pasta Arrabbiata
Serves 4 – 6
1 lb Mostaccioli or other tubular pasta
¼ cup olive oil
2 cloves garlic, minced
1 tsp red pepper flakes
½ cup red onion, diced small
1 Tbsp balsamic vinegar
1 28-oz can Muir Glen crushed fire-roasted tomatoes
½ cup grated Parmesan
2 cups arugula, coarsely chopped
Salt and pepper to taste
Bring a large pot of water to a boil. Cook the pasta according to package directions, until al dente. Reserve ½ cup pasta water before draining the pasta.
In a deep skillet, heat the olive oil over medium heat. Add garlic, red pepper flakes, and onions. Cook about 5 minutes, until onions start to soften. Stir in the vinegar. Add the tomatoes. Season with salt and pepper to taste. Simmer for about 10 minutes.
Drain the pasta. Top with reserved pasta water, tomato sauce, and Parmesan cheese. Toss well. Add chopped arugula and toss until it wilts.
A Plateful of Happiness 