Trying something new...and LOVING IT!

It’s so wonderful to sit down with those you love around your family table and eat a healthy, hearty meal…especially in this day and age when ipods and cell phones and video games seem to distract everyone every second! It’s nice to just sit and catch up, and not only enjoy nourishment for the body, but for the soul as well. That’s why I take cooking dinner so seriously. It’s not just food, it’s being there for my family.

This recipe had been sitting in my “To Try” box for quite some time, and last night I finally made it…and I’m so glad I did! It immediately became a new favorite, and I’ll be making it again soon.

Linguine with cabbage, prosciutto, and sage

Cook the pasta according to the package directions. While that’s boiling away, heat 1 tblsp olive oil in a large skillet over medium-high heat. Add one onion, sliced, and cook until soft. Throw in about 1/8th of a teaspoon of pepper, as well.

Add 1/2 of a head of cabbage, 1 cup chicken broth, and cook until the cabbage begins to wilt. Stir in prosciutto (cut into strips), 2 tablespoons of unsalted butter, and 1 tablespoon of dry sage (or 2 of fresh). Cook until the butter has melted, serve over pasta, and listen to your family rave!

Enjoy this delicious meal with your family tonight!

This photo speaks for itself.

I made this onion soup last night with cheesy pita crisps, and it was the perfect meal for a cold, November evening. I only wish there were leftovers for lunch today!

This is one of my family’s favorite meals, and not only is it totally delish, it’s quick, easy, and only about 100 calories per serving! Now that, dear readers, is a winning combination!

So colorful, so delish...

Spray a large, non-stick skillet with vegetable oil. Heat over medium heat, and then add 1 diced medium zucchini. Cook that for about 6 minutes or so (or until it’s soft). Then stir in 1/4 to 1/2 of an onion (according to your taste), and cook for another minute. Then stir in 2 minced garlic cloves, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of pepper, and a 14.5 ounce can of no salt added tomatoes (drained). Cook this amazing combination for 5 minutes, stirring frequently.

Now, if you’re lucky enough to have a helper, you can set them to stirring while you separate the egg whites. If not, it’d be smart to do this step first.

Insert a "yolk" here!

There are a couple of ways to separate an egg white from the yolk. You can pour it back and forth into the broken shell, or, as I like to, simple cradle the yolk in your fingers and jiggle it as the white separates into a bowl. For this recipe you’ll need 6 egg whites, so you’ll get plenty of practice!

Once your vegetable mixture has thickened slightly (you’ll want any missed liquid from the tomatoes to boil off as much as possible so you don’t get a runny frittata), stir in your egg whites.

Pour the entire mixture into a pie pan and sprinkle with mozzarella.

Pop this into a preheated 350 degree oven for 12 minutes, or until a toothpick comes out clean. Then broil it for another3 or 4 minutes to make it deliciously golden brown, like this:

Eggy, cheesy goodness, coming up!

Finally, sprinkle with shredded Parmesan and serve it up to your family. This mean could not be more perfect, whether you’re hosting a brunch or just whipping up a quick (and healthy!) dinner.

Filling in every possible way!

Enjoy!

I must admit, I’m a bit lazy today. The air is cold, the wind is blowing, and I haven’t even begun to figure out what I’m going to be making for dinner.

In fact, instead of attacking all the work that surrounds me, I’m instead perusing all of my old photographs, and the ones that put the biggest smile on my face were from our little get away over the summer. So, in case anyone else out there is dreaming of warmer climes, sun on their shoulders, the lapping of water on the shore, and a margarita in your hand, then this one is for you.

How to start the weekend off right-freshly made bagels and a cup of tea.

A dinner fit for the gods-which we didn't even make!

A good old fashioned diner breakfast for Alice...

Maisy's red flannel hash...

Essie knows how to bring home the bacon.

A little snack after a busy day.

This is happiness.

Time to make dinner!

Add a salad...

Or two...

That's what I call delish.

And of course, you can't forget the guacamole.

Now back to those margaritas...

Until next time, Broads!

I always save left over chicken from other meals. There are so many great recipes you can make with cooked chicken, and personally, this is one of my favorites. This recipe could not be any easier, and it’s a great comfort meal!

In Chip-Chop Shape!

First you need to chop up about 1 1/2 cups of chicken (cooked), 1 1/2 cups of carrots, 4 medium potatoes, and 1 onion. Now, some recipes may call for you to skin the potatoes, but I strongly disagree. The main source of nutrients in potatoes is the skin, so it’s so much healthier to leave it on-and it doesn’t effect the taste either way! So I say skip that step and it will do your body good.

Toss these ingredients into a large pan along with 3 cups chicken broth and 3 cups of water. Bring to a boil.

Now on to the dumplings! Stir together 2 cups of flour and one tablespoon of sodium free baking powder in a medium bowl. Cut in 6 tablespoons of butter.

Butter-it's what's for dinner!

You want the butter to be roughly the size of coarse crumbs once combined with your dry ingredients. Slowly add 2/3 of a cup of milk to the mixture slowly, stirring it as you go. you want the dough to be able to be formed into a ball, but not too sticky.

As Homer Simpson would say, "Dough!"

Since your veggies and broth are bubblin’ over there on the stove, go ahead and drop dumplings right on top! I usually do about a tablespoon size wad of dough, but you can vary that a bit. Reduce heat and simmer for 10 minutes, then cover and simmer for 10 more and…

I fell into a burning ring of DUMPLINGS!

VOILA! A delicious and easy meal, perfect for a cold weather dinner.

Enjoy!

My family, while not strict “vegetarians”, don’t eat a lot of meat. Aside from the health benefits of eating more vegetables, we simply enjoy them more than we enjoy meat, making the healthy choice a very easy one!

Last night I made one of my favorite vegetarian meals: stuffed peppers. It’s so simple and tasty, I’ve no doubt that you’ll want to try it too!

All cut up with somewhere to go!

2 cloves of garlic, diced

2 onions, sliced

4 medium tomatoes, coarsely chopped

1 medium zucchini, chopped finely

2 cups rice

1/2 cup cheddar cheese

3 tablespoons olive oil

2 cups tomato juice

4-5 red peppers

A note, if I may, about these ingredients. It is extremely important to buy fresh vegetables. Look for firm, unblemished vegetables. It’s never a bad idea to ask the person at the market whether or not they have anything fresher in the back-often they have something that had just been picked that morning! They are always happy to answer whatever questions you have, and appreciate your desire for the best vegetables they have, even if it means a little more work for them.

Now, once you have all your vegetables prepared, warm the olive oil in a sauce pan over medium heat.

It smells even better than it looks!

Sautee the onions, tomatoes, garlic, and zucchini until the zucchini is slightly softened yet still firm. This should take about 5-7 minutes, stirring occasionally.

The next step is to add the cheddar cheese to your cooked rice.

Cheesy, creamy rice!

It’s a good idea to do this while the rice is still warm so it doesn’t get sticky, but don’t worry if the cheese doesn’t melt-we’ll take care of that later.

In the meantime, it’s time to prep your peppers!

Empty, but not without purpose.

Cut the top off your pepper and remove the seeds. Do not throw those tops into the compost pile just yet, though, because you’re going to need them later! If you do accidentally throw them into the compost pile, just run back outside and get them. A quick wash in the kitchen sink will make them as good as new.

RED RUM? No, red PEPPERS!

Place your gutted peppers in an oven safe dish with 2 cups of tomato juice poured into the bottom.

Are your veggies done? Great! Add in the rice and cheese mixture, mixing gently,

All mixed up!

and we’re ready to stuff those peppers!

Fill your peppers, squishing down the filling if necessary to fit more in. Don’t worry about this step being messy, it will all be fine in the end. This recipe makes enough stuffing for 5 large peppers, so fill ‘em up!

Stuffed with goodness!

When the peppers will hold no more, replace the tops and place in a 375 degree oven for 20 minutes. While they’re cooking, I recommend whipping up a fresh green salad and having a nice glass of red wine!

Dinner is served!

When your family sits down to a healthy and hearty meal of stuffed peppers, you are sure to hear rave reviews. How could anyone resist, when that adorable pepper top is removed and this sight is revealed?

A taste explosion!

Your taste buds will be thanking you, as will your body for keeping it so healthy. So next time you’re reaching for that steak, stop and ask yourself: “Why not stuff it? ” and make this recipe instead!

Enjoy!

It may be just my family’s intense connection with our Italian roots, but pizza is one of our favorite meals to enjoy together.

Pizza is a delightful dish made out of a rising crust and toppings, usually involving a tomato based sauce and various cheeses. Please be aware, however, that you’re about to venture off the beaten path of pizza and experience something truly unique and amazing!

Time to rise to the occasion!

As your dough is busy rising, it’s time to start prepping for the pizza assembly!

Nothing but the best!

Using the freshest ingredients available, you will need:

mashed potatoes (approximately 2 medium)

1 cooked chicken breast (cubed or shredded)

fresh basil

tomato (thinly sliced)

minced chives

minced garlic

1 thinly sliced onion

1 orange pepper

olive oil

tomato sauce

Mozzarella cheese

Cheddar cheese

Once your toppings have been assembled and prepared and your dough has risen, spread the dough onto pizza pans or stones. Usually I insist on only using pizza stones, but on this occasion we were having a large get together and cooking one pizza at a time would have been problematic. You sacrifice taste for convenience sometimes, even when you’re a Broad!

Our first two pizzas are fairly traditional: the “Margarita” pizza and the classic “Red” pizza.

Well on their way to deliciousness!

For the “Margarita”, brush the dough with olive oil and then rub with some of the minced garlic. top with tomato slices and basil, then with mozz!

The “Red” pizza is somewhat trickier. Instead of olive oil, you need to spread a thin layer of tomato sauce over the crust. Sprinkle the orange pepper over the sauce, then top with Mozz.

Now, onto some truly interesting pizzas.

I am part Irish, and while my Dear Husband adores his Italian heritage I do try to sneak in a bit of my own now and then, and so, may I present: Potato Pizza!

You say "potato", I say "potato"

Granted, my family thought I was a bit “off the rocker” when I concocted this, but it has quickly grown to be a favorite.

Rub the pizza crust with olive oil, garlic, and sprinkle with thyme, oregano, and rosemary. Top with daubs of mashed potato, onion slices, and cheddar cheese. When it comes out of the oven your senses will be overloaded with happiness!

And, finally, Chicken BBQ pizza.

Who's ready for some bbq...pizza?

Instead of the classic red sauce, spread bbq sauce over your crust. Top with chicken, onion, and cheddar. This pizza is perfect with an ice cold beer!

So, dear readers, the next time you are feeling at a loss for a dinner or looking for something to “spice it up a notch”, give one (or all!) of these pizzas a try! Whether you’re Italian or of some other background, I promise your taste buds will thank you!

Enjoy!

It’s not every day that the Broads are able to get together for a delicious meal, so when we do you, our dear readers, know that we go all out. We firmly believe that a Broads’ Dinner (as we like to call them) should be an occasion, even if it appears to be “just another Wednesday night” to the rest of the world.

Last night was one such occasion, and I was so pleased to welcome Maisy and Essie into my home with open arms. We of course started right in on the meal that I had planned: Cheese Topped Stuffed Eggplant!

Beautiful red peppers, ready to go!

The first thing you’ll need to do is find yourself a beautiful red pepper. Chop finely and put aside.

There's no sense in crying over THIS onion!

Up next-a large white onion, also finely chopped. A helpful hint, if you chop an onion by an open flame (say, the flame on a gas stove-the only way to cook, by the way) you won’t tear up! Try it, you’ll be amazed!

Hello. May I call you "dinner"?

Now take 2 medium eggplants, wash well, cut tops off and cut in half. You know you have a good eggplant if the outer skin is firm and unblemished, just like finding a good man (or woman)!

Dig in!

Scoring the inside flesh of the eggplant, dig out the pulp. You need to leave a 1/2″ rim around the perimeter-you’ll see why in just a little bit!

Looks good, doesn't it?

Chop the eggplant pulp finely and set aside in a medium bowl.

Ah, there are few things as delicious looking as freshly chopped eggplant pulp, in my humble opinion!

Red, white, and YUM!

Okay, still with me? Good.

Back to that pepper and onion. In a preheated and oiled skillet, cook over a medium flame for about 5 minutes-or until the onion begins to soften.

It's all beginning to add up!

Add the eggplant pulp, a 1/2 cup of water, and 1 tablespoon of Italian seasoning blend. I make my own (a family recipe handed down by my husband’s Nana), but you can purchase this pre-made at your local market. Cook, covered, for 4-5 minutes, or until the eggplant is softened.

Fresh from the garden, as always!

Next you’ll need to chop up approximately 1/2 a cup of fresh parsley…

Red, red tomato sauce.

Get a cup of tomato sauce…

And, the secret ingredient: 8 saltine crackers. That’s right, you read it correctly. Trust me on this one, dear reader!

Almost done!

Add the tomato sauce, parsley, and crushed crackers to the skillet, and toss in a dash of red pepper flakes for that extra kick!

Just a shell of their former glory...for the moment.

Hey, remember these? The eggplant shells? Well, they’ve been laid out nicely on a non-stick sheet and they are ready for the next step!

Fill 'er up!

Time to spoon that delicious mixture into them! Yes, that’s right, the eggplant shells actually serve as the bowls to hold the stuffing! It’s makes a great presentation, and, like some Native peoples, we are using literally almost every part of the eggplant. Waste not, want not, I always say!

Say "cheese"!

Top with shredded mozzarella and place in a 350 degree oven for about 20 minutes (or until the cheese has melted and the shells are tender).

Finally, it's time to eat!

Once the eggplant comes out of the oven, sprinkle with shredded Parmesan and you’re done!

Serve this heavenly meal up with freshly baked bread and a nice salad of mixed greens and you’ll discover what it’s like to eat like a Broad! But wait, am I forgetting something…?

The perfect ending to a perfect meal.

Ah, yes-be sure to leave room for a slice of Maisy’s world famous deep dish apple pie! After all, what Broads’ meal would be complete without a steaming slice of pie?

Enjoy!

This time of year root vegetables are in abundance. The farmers’ markets, CSA shares, and local shops are all overflowing with one of my favorites-potatoes.

Obviously you can mash them, bake them, and toss them in a stew, but one of my favorite things to do with potatoes is roast them with a nice free range chicken. It’s so simple and so satisfying!

First you need to chop up your potatoes. I like to mix sweet and regular, and toss in a clove of garlic or two.

What a great start to dinner!

Drizzle extra virgin olive oil over them and toss to make sure they’re coated evenly. This will keep them from burning and give them a nice little crispness when you bite into them.

Then, after having prepared your chicken (removing all skin and fat, and  the neck if your local butcher or farmer has not already done that for you), simply lay it on top of your potatoes. Because the potatoes act as a bed for the chicken you don’t need to use a roasting pan-any deep dish will do!

WINE not?

Instead of using chicken broth, sometimes I use a half cup of white wine to keep things moist. I find this gives both the chicken and the potatoes a little unexpected flavor. Simply pour the wine over the chicken before seasoning!

'Tis the season for deliciousness!

And speaking of seasoning, you can use whatever suits your fancy, but I highly recommend a mixture of thyme, oregano, and basil with a touch of pepper. With the subtle flavor of the garlic in the potatoes it complements the meal quite nicely.

Looks like dinner!

Cover with foil and cook at 350 for about 45 minutes per pound. Be sure to remove the foil about half way through to get that nice golden color! I like to put a pat or two of butter on the breast to brown it even more every once in a while when I check it, but it’s not mandatory.

Enjoy!

Serve with your favorite biscuits, a nice green salad, and a chilled glass of white wine and enjoy!

As a mother, I believe one of the most important things I can do is to feed my family healthy, filling meals. Of course I therefore insist on using organic, cage free, locally produced products as well. I understand that sometimes you can’t always get everything as you wish, but darn it, if it means giving up an extra hour or two during my grocery shopping day, I’ll do it. Because it’s worth it.

But I digress! I know you’re not here to listen to me preach about the benefits of quality ingredients, you’re here to see what I make with those quality ingredients!

The other night we were in the mood for a hearty meal of comfort food, and my loving husband turned to me and asked so very sweetly “Honey, how about making those stuffed shells I love?”

I was of course more than happy to.

First, of course, you need to set those shells a-boilin’.

Bubble, bubble, toil and trouble...

You do need to be careful not to tear any of your shells when you stir. Obviously you don’t want them to stick to the side of your pot, so be sure to have plenty of water in it to help prevent this sticky situation from occurring. I always say the shells make the meal, so it’s worth spending the extra money on the freshly made pasta in your grocer’s cooler section instead of that nasty dried “pasta” they try to convince you is edible!

While your shells are cooking you need to combine your cheeses for the filling. You will need a half cup of grated Parmesan, two cups of Mozzarella, and fifteen ounces of Ricotta. Stir in one egg and mix into creamy goodness.

Smooth and creamy and eggy, just the way I like it!

I like to add oregano, basil, garlic, and other Italian spices to this mixture, but if you’re not quite as daring I completely understand.

Once your shells have finished cooking it’s time to stuff them.

Fill 'er up!

It’s important at this step to have your 9″x13″ dish ready and waiting for all the shells. You don’t want to have a filled shell with nowhere to go, after all!

Let them eat shells.

As you can see, I’ve put a layer of homemade pasta sauce (I always use farm fresh tomatoes-that’s what makes the sauce, in my opinion) on the bottom of the pan to keep the shells from sticking. That’s just smart.

Ready to go into the oven!

Once your shells are stuffed and sorted, cover them with some more of that delicious sauce, pop them into the oven (350 for 45 minutes) and get ready for a happy family!

Who's hungry?

I always serve mine with freshly made bread slathered in creamy butter.

This is sure to be a meal your family will ask for again and again, so please-

Enjoy!