Pasta with Walnut Pesto, Sausage and Green Beans Recipe

In the middle of a frigid winter it is a good idea to remind yourself that summer will inevitably follow. A bright pesto, fragrant with fresh basil will melt any icicles that have started to grow over your increasingly cynical soul and evoke those warm days to come. 

Thinking Ahead: The pesto can be made, covered and refrigerated, up to a day in advance. 

Makes 4 servings

Adapted from O magazine

1/2 cup walnuts

2 cups fresh basil leaves, loosely packed

1 clove garlic

1/2 cup, plus 2 tablespoons olive oil

1 pound rigatoni

4 sweet Italian sausages, casings removed

8 ounces fresh green beans, cut into 1-inch pieces

1. Heat oven to 300°F. Spread walnuts on a oven-safe frying pan and toast until golden, 5 to 7 minutes. Cool completely. 

2. Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment. With motor running, slowly drizzle in 1/2 cup of the olive oil until a smooth sauce has formed. Chop remaining nuts and set aside.

3. Bring a large pot of heavily salted water to a boil. Once boiling, add rigatoni and cook according to package instructions. Drain, saving 1/2 cup of the cooking liquid. Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium heat. Add sausage and cook, breaking up meat, until browned. Remove to a bowl, leaving 1 tablespoon of fat in the pan.
4. Return skillet to medium heat and add green beans, cook until bright in color, about 2 minutes. Add 1/4 cup of the pasta cooking water and cover. Cook until tender, about 4 minutes. Add sausage, pasta, pesto and remaining 1/4 cup cooking liquid to frying pan (or back to pasta pot, if frying pan is not big enough) and toss to combine. Taste and add more salt if necessary. Serve with chopped walnuts on top.

Lemon-Garlic Veggie Stir-Fry Recipe

I'm not a huge fan of canned vegetables, I will do tomatoes, pumpkin and artichoke hearts, but that's about it. The one I always forget about is water chestnuts. They are available everywhere and add great crunch to stir-frys.

You could use any number of vegetables in this stir-fry. You could substitute blanched broccoli or cauliflower or sliced fresh mushrooms for the zucchini, and the sugar snap peas could easily be frozen peas or fresh snow peas.

Serves 4

1/2 cup vegetable stock or broth
1 tablespoon soy sauce
1 tablespoon dry sherry
1/4 cup fresh-squeezed lemon juice
1 tablespoon canola oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 large zucchini, cut in half vertically, then cut into 1/2-inch thick half moons
8 ounces sugar snap peas, stems and strings removed
1 (8-ounce can) water chestnuts, drained and sliced if whole
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 tablespoon fish sauce

1. Combine stock, soy sauce, sherry, and lemon juice in a small bowl. Stir to combine and set aside.

2.  Heat oil in a large nonstick frying pan over high heat. Once shimmering add ginger, garlic and zucchini and cook, stirring constantly, until zucchini starts to brown. Add sugar snap peas and water chestnuts and cook, stirring constantly, until the peas turn bright green in color, about 2 minutes.

3. Pour in the lemon mixture and cornstarch and stir to combine. Bring sauce to a boil, then remove from heat, stir in fish sauce and serve with steamed rice.

Braised Pork and Chile Stew Recipe

This stew is inspired by the famous Mexican dishes like Pozole and Menudo. It has the smoky kick of dried chiles and the tang of fresh lime juice, but not as thick as an American stew. Serve with some cornbread or over steamed rice for a nice alternative to chili—I'm thinking this might be perfect Super Bowl fare.

Thinking Ahead: Although the hands-on time is minimal, the total cooking time is about 3 hours, so plan ahead. Alternatively, this could be easily made in a crock pot and let simmer all day, Or, you could make it up to 3 days in advance and reheat when you want to serve.

Adapted from Food and Wine

Serves 4

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 large white onion, medium dice
4 cloves garlic, smashed
3 large carrots, cut into 2-inch long pieces
3 dried ancho chiles, seeded and cut into very thin strips with scissors
2 bay leaves
pinch ground cloves
1/4 cup fresh squeezed lime juice
1 quart chicken stock or low-sodium chicken broth
3 whole, canned tomatoes, diced
2 tablespoons chopped cilantro
1 lime, quartered

1. Season pork generously with salt and pepper on all sides. Heat oil in a large dutch oven over medium-high heat. Once shimmering, add half of the pork and let brown on all sides, about 10 minutes. Remove pork from pot with tongs or a slotted spoon and repeat with remaining pork.

2. Return all pork and any accumulated juices to pot and add onion, garlic, carrots, chiles, bay leaves and  cloves. Season with salt and pepper and cook until onions are translucent, about 4 to 5 minutes. Add lime juice, stock and tomatoes and bring to a boil. Reduce heat to low and cook, covered until pork is tender, about 3 hours. Taste and add more salt and pepper if necessary, stir in cilantro and serve with lime wedges.

Crunchy Baked Fish Recipe

A beautiful piece of fresh fish needs little more than a drizzle of olive oil and some salt and pepper, but when your fish has been frozen solid for God knows how long (which is how we purchase it here) it needs a bit more help. A little crunchy bread crumb topping adds texture to what can sometimes be a chewy piece of meat.

Makes 4 servings

4 (6-ounce) filets white fish, such as cod or flounder, (thawed if frozen and patted dry)
1 cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
1 teaspoon salt, plus more for seasoning fish
1/2 teaspoon black pepper, plus more for seasoning fish

1. Heat oven to 400°F. Lay fish in a single layer on a baking sheet and drizzle with 1 tablespoon of the oil. Rub on all sides of the fish to coat and sprinkle both sides with salt and pepper.
2. Combine bread crumbs, remaining oil, lemon zest, salt and pepper in a medium bowl and stir until oil is mixed in thoroughly. Sprinkle an even layer of crumbs on the top sides of the filets, about a 1/4-inch thick.
3. Bake in the upper third of the oven until crumbs start to brown and fish is cooked all the way through, about 5 to 10 minutes (depending on the thickness of the filets).

Simple Black Beans Recipe

A bag of beans is a thrifty cook's dream. For under two dollars a family of four can eat like kings for at least two nights. Serve as a soup the first night, then later on that week, serve with steamed rice, hard boiled egg and maybe even a couple slices of avocado or some chopped cilantro—if you're feeling fancy.

This method can be used to cook any type of bean although the flavorings are best suited to pinto or black. A can of black beans never failed to be enlightened from this onion mixture either. Just follow step 2 and when vegetables are ready, pour in a can or two of beans, juice and all, and bring to a boil.


Serves 6 to 8

1 pound black beans, picked over for any stray rocks and soaked overnight
2 tablespoons vegetable oil
1 medium yellow onion, small dice
3 cloves garlic, minced
1 large jalapeno, seeded and diced
1 teaspoon chile powder
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano

1. Drain beans from soaking liquid and rinse. Place in a large stock pot and cover by 3 inches with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer until tender, about 1 hour. (If the beans start peeking out from under the water, add some more so they are always covered by at least and inch).
2. Meanwhile, in a large frying pan, heat oil over medium-high heat. Add onion, garlic and jalapeno and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add remaining ingredients and cook a couple minutes more until spices are toasted a little. Remove from heat.
3. Once beans are tender, add onion mixture and taste. Add more salt if necessary and serve.

Stick to Your Ribs Food—This Week's Menu

Wednesday: Stir-Fried Orange Beef with Sesame Seeds and Spinach, Steamed Rice
Thursday: Dutch Baby Pancake with Caramelized Pears
Friday: Honey-Mustard Glazed Ham with Baked Sweet Potatoes and Big Green Salad
Saturday: Tomato and Rice Soup
Sunday: Chicken Tortilla Soup

Cilantro-Lime Cole Slaw Recipe

This simple and versatile slaw makes an appearance on our table quite frequently. We pile it in tacos and on top of tostadas and serve it alongside everything from black bean cakes to grilled pork chops.

Makes 6 servings

1/2 head red cabbage, thinly sliced
1/2 head green cabbage, thinly sliced
1 large carrot, julienned or grated
1/4 red onion, thinly sliced
1/4 cup chopped cilantro

For the dressing:
3 tablespoons freshly squeezed lime juice
1 tablespoon rice wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/3 cup olive oil

1. Combine vegetables in a large bowl and toss to combine.

2. Combine lime juice, vinegar, salt, pepper, and cumin in a medium bowl and whisk to dissolve salt in mixture. While continuously whisking slowly drizzle in oil until fully incorporated. Drizzle over vegetables and toss to coat.

Black Bean and Farro Cakes Recipe

This recipe caught my eye in the November 2008 issue of Food and Wine Magazine. It was accompanying a story about Rancho Gordo beans, an heirloom bean grower in Napa, California. When I dream about the food I miss from San Francisco, Rancho Gordo beans are right up there along with Miette gingerbread cupcakes and well, vegetables.

I like to serve these black bean cakes with a crunchy cole slaw, but they would also work as veggie burgers with a creamy sandwich spread, or for breakfast with a fried egg and a couple slices of avocado.

Thinking Ahead: The black beans are best soaked overnight before they are cooked, so plan accordingly. The cakes can be made up to a day in advance, just form them, cover and refrigerate. When you are ready to serve, remove from the fridge, fry and eat. 

Adapted from Food and Wine Magazine


Makes 6 servings


2 cups black beans, picked over and soaked overnight
6 tablespoons olive oil
1/3 cup farro
1 small yellow onion, chopped
2 cloves garlic, chopped
2 large eggs, beaten
1 cup coarse fresh bread crumbs
1 teaspoon fresh thyme leaves
1/4 cup chopped cilantro

1. Place beans in a large saucepan and cover them by a couple inches of water. Bring to a boil, then reduce heat to low and simmer until tender, about an hour. Season with salt and let sit for about 5 minutes, then drain.
2. In a separate saucepan, heat 1 tablespoon of the olive oil over medium heat. Add farro and toast, stirring constantly, until it starts to brown, about 2 minutes. Cover with water by a couple inches and season with salt. Simmer until grains have begun to pop open and are tender, about 30 minutes. Drain.
3. Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add onions and garlic and season with salt and pepper. Cook until tender and starting to brown.
4. Combine half of the beans, the farro, onion mixture, eggs, bread, 1 teaspoon of salt, and herbs in the bowl of a food processor fitted with the blade attachment. Pulse into a chunky puree and remove to a separate bowl. Add remaining black beans to food processor and pulse a couple of times to break up the beans. Add to bean mixture and stir to combine. Form the mixture into 8 large patties, cover and refrigerate for at least 30 minutes or up to 1 day.
5. Heat 1 1/2 tablespoons of the olive oil in a large nonstick frying pan over medium heat. Add half of the cakes and fry on one side until browned and crispy, about 4 minutes. Flip and repeat on the other side. Remove from pan and add remaining 1 1/2 tablespoons oil to pan. Add remaining black bean cakes and fry until browned and crispy on both sides.

Blueberry-Yogurt Pops Recipe

For Christmas my uncle got us the Zoku Quick Pop Maker. An ingenious machine that allows you to instantly make popsicles, literally, you can stand there and watch them freeze in about 7 minutes. This is particularly awesome because the Professor is addicted to popsicles and on average eats a box at a time. The downside to this story is that—it being New Year's—the Professor has also decided he was going to give up popsicles until he lost weight. Damn!

"But I want to use my new toy", I pleaded to no avail. So I decided to make some for little Lulu Bell and me.

Makes 6 popsicles

8 ounces low-fat vanilla yogurt
1 cup frozen blueberries
1/4 cup corn syrup

1. Combine all ingredients in a blender and blend until smooth.
2. Pour into popsicle molds and freeze.

You don't need a fancy machine to make these—or any—popsicles. Regular molds work fine, as do paper cups with a stick stuck in them for easy holding. Just pour, pop in your freezer, and wait until they are frozen solid. 

Vegan Pasta Fagioli Recipe

Traditionally, Pasta Fagioli has pancetta which you could most certainly use (just cut into small pieces and brown before the veggies). This version is meat-free, but no less rich or flavorful.

Adapted from CHOW.com

Makes 4 servings

1 cup dried small shells

3 tablespoons olive oil

1 small yellow onion, small dice

2 garlic cloves, minced

1/2 teaspoon dried sage leaves

leaves from 1 sprig rosemary, finely chopped

3 tablespoons tomato paste

1 quart vegetable broth

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

1. Bring a medium saucepan of heavily-salted water to a boil. Add shells and cook according to package instructions. Drain and run under cold water to stop the cooking. Drizzle with a little olive oil to prevent sticking. Set aside.

2. Heat oil in a large saucepan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until translucent. Add garlic, sage, and rosemary and cook for 1 minute. Add tomato paste and cook, stirring constantly until tomato paste blends into the veggies.

3. Add broth and beans and bring to a boil. Reduce heat to low and simmer until onion is tender and flavors have melded, at least 10 minutes or up to an hour. Taste and add more salt and pepper if necessary.

4. When ready to serve, divide pasta among 4 bowls and ladle soup over the top. You can serve the soup with some grated parmesan if desired, but then it would no longer be vegan, so there you go.

Super Simple Sautéed Broccoli Recipe

This tried and true method works for any vegetable that is not a leafy green (i.e. spinach), and turns your steamed broccoli into the stuff you swoon over at restaurants.

Thinking Ahead: You can blanch the broccoli up to 1 day in advance. Once cooled to room temperature, cover and refrigerate until you are ready to serve. 

1 large bunch broccoli, florets chopped into bite-sized pieces and stems peeled and cut into 1/2-inch thick coins

2 tablespoons olive oil

1 large shallot, thinly sliced

1 clove garlic, thinly sliced

1. Bring a large saucepan of heavily salted water to a boil over high heat. Add broccoli and blanch until a knife goes through easily, but a fork still meets some resistance, about 1 to 2 minutes. Drain and spread in a single layer on a large plate or baking sheet to cool.

2. Heat olive oil in a large frying pan over medium-high heat. Add shallot and garlic and season with salt and pepper. Cook, stirring constantly until just starting to brown, about 1 minute. Add broccoli and cook, stirring, until broccoli is hot. Serve.

Dairy-Free Chicken Pot Pie Recipe

Just past New Year's I was watching the Today Show and Mark Bittman from the New York Times was making healthy Chicken Pot Pie for all those post-holiday dieters. Problem was, it was chicken soup, no crust, no creamy sauce, no baking in the oven, and I thought to myself, "Well, that's just stupid, how could that possibly be chicken pot pie?"
And then I thought to myself, "Mmmmm, pot pie sounds good, I should make that." So here's my version, sans dairy for the Professor.

Thinking Ahead: This may seem pretty time consuming for the average weeknight meal, but I make the crust one, sometimes, two days in advance and leave it in my refrigerator until I'm ready to roll it out and bake. You can also assemble the whole thing (just don't bake it) up to 8 hours in advance and refrigerate until ready to bake.

Serves 6 to 8

For the Crust:

1 1/2 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

8 tablespoons frozen vegetable shortening, cut into small pieces

4 to 6 tablespoons ice water

1 large egg, beaten

For the Filling:

3 tablespoons olive oil

1 medium yellow onion, small dice

2 cloves garlic, minced

3 carrots, large dice

2 celery stalks, small dice

1/4 cup all-purpose flour

1/4 cup madiera, sherry or white wine

1 quart low-sodium chicken broth or stock

2 cups cooked, chopped chicken

1 small russet potato, peeled and large dice

2 sprigs fresh thyme

3/4 cup frozen peas

For the Crust:

1. Combine flour, salt, and sugar in a large bowl. Using a pastry blender, or your fingers, cut shortening into dry ingredients until it is in pea-size pieces.

2. Drizzle in 4 tablespoons ice water and mix just until dough comes together. (Adding more water if necessary, but don't overwork the dough.)

3. Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.

For the Filling:

1. Heat oven to 400°F and arrange rack in the middle. Meanwhile, heat oil in a large, high-sided frying pan over medium-high heat. Add onions, garlic, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.

2. Sprinkle flour over vegetables and cook, stirring constantly, a few minutes to allow flour to get slightly toasted. Add madiera and stir, scraping up any browned bits on the bottom of the pan. Add chicken, potato, and thyme and bring to a boil. Reduce heat to low and simmer until potatoes are just beginning to become tender on the outside. Add peas and stir to incorporate. Taste and add more salt and pepper if necessary. Transfer mixture to a 9-x-13-inch baking dish and let cool while you roll out the dough.

3.  On a lightly floured surface, roll out the dough into a 10-x-14-inch rectangle and place over filling. Fold edges over themselves and create a decorative edge by pinching the dough together at intervals around the exterior. Cut 8 or 9 slits into the top to vent the steam. Add a tablespoon of water to the beaten egg and brush egg wash over the top (see picture above).

4. Place in oven and bake until crust in golden brown and mixture is bubbling, about 45 minutes. Let sit 10 minutes before serving.

Lots of Spicy Stuff to Keep Warm—This Week's Menu

• Monday: Pasta e Fagoli
• Tuesday: Pork Stew with Chiles and Lime and Cornbread
• Wednesday: Zucchini Cakes with Baked Quinoa Adobado
• Thursday: Salmon with Broccoli, Olives and Garlic
• Friday: Sugar Snap Pea and Waterchestnut Stir-Fry with Lemon Garlic Sauce and Steamed Rice
• Saturday: Pasta with Walnut Pesto, Sausage and Green Beans
• Sunday: Warm Spinach Salad with Smoky Pecans and Sweet Potato

Fettuccine with Sausage and Mushrooms Recipe

Okay, obviously I have pasta on the brain this week. It is after all my favorite food group. My husband and I spent 3 months in Italy a few years ago and while he yearned for tortillas, limes and jalapenos I was happy as a clam eating pasta once, sometimes twice everyday.

This recipe I swiped from Fine Cooking, they call for fresh pasta and chicken sausage, but those things are not availabe to me here on the prarie, so here's my version.

Serves 4

2 tablespoons olive oil

12 ounces sweet or spicy Italian sausage (depending on your tastes)

8 ounces mushrooms, quartered (I used Button mushrooms, but any kind would be good)

4 scallions, thinly sliced

2 teaspoons finely chopped fresh rosemary

pinch red chili flakes (more if you like it spicy)

1 cup drained, canned diced tomatoes (in the summer, use fresh)

1 cup chicken stock or low-sodium chicken broth

1 pound dried fettuccine

Parmesan for serving, if desired

1. Bring a large pot of heavily salted water to a boil. Meanwhile, heat oil in a large frying pan over medium-high heat. Squeeze sausage out of its casings into the pan and break up with the back of a spoon. Cook (continuing to break up into small pieces), until browned.

2. Add mushrooms, scallions, rosemary, and chili flakes and season with salt and pepper. Cook, stirring ocassionally, until mushrooms are browned, about 5 minutes. Add tomatoes and chicken stock and bring to a boil. Cover and reduce heat to low, simmering until pasta is ready.

3. Once the large pot of water is boiling, add pasta and cook according to package instructions. Drain and return pasta to pot. Add sausage mixture and stir (preferably with tongs) to incorporate all ingredients. Taste and add more salt and pepper if neccesary. Serve with cheese if desired.

Spaghetti with Lemon, Shrimp, and Bacon Recipe

I completely spaced taking any photos of this one, but it was so delicious I have to write about it anyway. Use you imaginations.

Makes 4 servings

6 slices, thick-cut bacon, diced
1 large shallot, (or small red onion), minced
3 cloves garlic, minced
1 pound shrimp, peeled, deviened and coarsely chopped
zest and juice of 1 small lemon
1 pound spaghetti
2 tablespoons olive oil

1. Bring a large pot of heavily salted water to a boil. Meanwhile heat a large frying pan over medium heat and add bacon. Cook bacon until it starts to crisp and releases most of its fat, about 4 to 5 minutes. Add shallot and garlic and season with salt and pepper. Cook, stirring ocassionally, until soft, but not browned. Add shrimp and season again with salt and pepper. Cook until pink and firm, about 3 minutes more.
2. Once water is boiling, add spaghetti and cook according to package instructions. When pasta is almost ready, ladle 1/2 cup of the pasta cooking water into the frying pan with the shrimp mixture, add lemon zest and juice and stir to combine.
3. Drain pasta and return to pot. Pour shrimp mixture over pasta, then drizzle with olive oil and mix (preferably with tongs) to incorporate all the ingredients into the pasta. Taste and add more salt and pepper if necessary.

Basic Tomato Sauce Recipe

If you used jarred tomato sauce, please, I'm begging you, stop! Tomato sauce is so easy to make and tastes a million times better. Yes, it does take longer than opening a jar—I will give you that—but not much longer and is so much better for you than those high fructose corn syrup laden sugar bombs that they sell as pasta sauce.

So here is my recipe. You can use it for pasta, pizza, over polenta, on chicken or eggplant parm, the possibilities are endless. Oh, and freezes beautifully.

Makes 4 cups (enough for 1 pound of pasta)

3 tablespoons olive oil
1 medium yellow onion, small dice
2 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 bay leaf

1. Heat olive oil in a large saucepan over medium heat until shimmering. Add onion and garlic and season with salt. Cook, stirring occasionally, until tender. Add tomato paste and cook 1 minute, stirring.
2. Add crushed tomatoes (juices and all) and bay leaf. Stir to combine and lower heat to low. Cover and cook until sauce thickens slightly, about 30 minutes. Taste and add more salt if necessary.

*I buy tomato paste in the tube (usually located on the top shelf above the other tomato pastes). It's a bit more expensive, but keeps the tomato paste fresh after you open it for a month or so. Here's a great tip for keeping the canned stuff fresh.

Deep Sighs of Happiness

Yesterday our arctic temperatures finally broke and it got all the way up past 30°F! So Wesita and I were finally able to go enjoy all the mountains of snow that had fallen. We threw it, stomped in it, kicked it and just generally tromped around. After a while, Weesy toddled over (because that's basically her only form of movement in the Abominable Snowman suit she wears) and sat down on the front stoop. I sat down next 
to her and we were quiet. In that moment of peace, she let out a deep sigh of contentment that was one of the most beautiful sounds I've ever heard. 
Sometimes all IS right with the world.

Eggplant Bolognese Recipe

I always thought sneaking vegetables into your kids food was dumb (sorry Jessica Seinfeld), but as my little jalapeno gets older I find myself doing it more and more. I was pleasantly surprised however, that Lulu Bell was a huge fan of this tomato-based pasta loaded with eggplant, zucchini, and peppers.

In this version the eggplant stands in for traditional ground meat, but you could add a pound of ground beef, veal or pork (or a combination of the three) to the veggies after they have cooked a little bit.

Sauce can be made up to 3 days ahead and refrigerated or frozen 1 month.

adapted from Everyday Food

Serves 4 (with extra sauce leftover)

8 tablespoons olive oil
1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium onion, finely chopped
1 bell pepper (any color), small dice
1 zucchini, medium dice
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 tablespoon dried oregano
1 pound pasta

1. Heat 6 tablespoons olive oil over medium-high heat in a dutch oven or large frying pan with high sides. Add eggplant and season with salt and pepper. Cook, stirring occasionally, until tender. Transfer to a bowl and set aside.

2. Add remaining 2 tablespoons oil to the pan. Add onion, pepper, zucchini and garlic. Season with salt and pepper and cook, stirring occasionally, until vegetables are tender. (Add meat and brown if using).

3. Add tomatoes, oregano and eggplant to vegetable mixture. Bring to a boil, then reduce heat to low and gently simmer until sauce is thickened, about 20 to 30 minutes. Taste and season with additional salt and pepper if necessary.

4. Meanwhile, bring a large pot of heavily-salted water to a boil. Add pasta and cook according to package instructions. Drain well and toss with desired amount of sauce (I used about 2/3 of the recipe and had 1/3 leftover.) Sprinkle some Parmesan over the top if desired and serve.

Sweet and Sour Braised Cabbage Recipe

I'm not a huge cabbage fan. I love a good slaw, but cooked cabbage doesn't do much for me. There are a couple exceptions to that rule and one is this recipe for Sweet and Sour Braised Cabbage. I learned this recipe from Cindy Pawlcyn when I was working at Mustard's Grill in the Napa Valley. She always had the knack for turning something ordinary into something special.

2 tablespoons olive oil

1 small red onion, thinly sliced

2 cloves garlic, thinly sliced

1 large head red cabbage, or a mixture of red and green, cut into large dice

1/2 cup red wine vinegar or apple cider vinegar

1/3 cup light brown sugar

1 teaspoon cumin seeds

1. Heat the oil in a large frying pan over medium-high heat. Once shimmering add onion and season with salt and pepper. Cook, stirring occasionally, until tender. Add garlic and cook a couple minutes more.

2. Add cabbage and season again with salt and pepper. Lower heat to medium, and cook, stirring occasionally, until tender, about 20 minutes. Add vinegar, sugar and cumin and lower heat to medium-low. Cook, covered, until the juices are syrupy and cabbage is soft, about 10 minutes more. Season with additional salt and pepper, if necessary and serve.

This dish is a natural accompaniment to pork, but would also be great with grilled brauts, or even venison.

This Week's Menu

This week's menu was a bear to come up with. I feel like I've been pouring over every web site and cookbook known to man to find some meatless thing that 1. Doesn't contain dairy and 2. My ever-increasingly picky daughter will eat. If anyone has any good vegetarian recipe sites they know of pass them along— I need some inspiration over here!

Monday: Pork Chops with broccoli and mixed greens salad
Tuesday: Pumpkin Waffles and bacon
Wednesday: Chicken Pot Pie
Thursday: Black Bean Cakes with some sort of veg yet to be determined
Friday: Pasta with shrimp and lemon
Saturday: Pizza with cheese for the little one and thinly sliced pepperoni and spinach for us older folk

Rocky Road Bars Recipe

One of the joys of motherhood is you have endless excuses to bake. There are mom's groups, and play dates and of course bake sales!! Which is why I made these chewy, chocolaty, incredibly delicious Rocky Road Bars.  The recipe is a little wonky, I baked mine in the top third of my oven for 10 minutes longer than instructed. They still seemed very soft in the middle, but once they cooled they were perfect, albeit chewy, but that's how I like my brownies.

Oh, and Happy New Year!