Tuesday, June 16, 2015

Summer Veggie Pasta for #WeekdaySupper

You know those days when you have forgotten to take anything out of the freezer for dinner?  Those days when you are standing in front of the refrigerator thinking what in the heck are you going to make for dinner before you have to leave for a meeting in an hour?  You do know what I mean? Great, then this recipe is for you.


I used Angel Hair Pasta that only takes 3 minutes to cook.

While the water was coming to a boil, I grabbed some Asparagus and a bit of Ricotta Cheese that was left from another recipe.  I had a pint of grape tomatoes and some shallots on my counter so I grabbed those as well.  You could grab any veggies that you have in your fridge and make this your very own.

Sunday Supper MovementThis was a perfect dish to share with you for Weekday Supper.  It is quick, easy and delicious. It is easily adapted to fit your tastes and your available ingredients.  During this time of the year when the Farmer's Markets and CSA baskets are overflowing with bounty, we all have a wide range of veggies to choose from and it is just as good in the winter using squash and root vegetables.  No cheese, no worries....it is just as tasty without. I hope you enjoy it as much as we did.
Summer Veggie Pasta

1/2 lb. Angel Hair Pasta (or pasta of choice), cooked per package directions
1 bunch Asparagus, woody ends snapped off, remainder cut into 2" pieces.
1 large or 2 small shallots, thinly sliced
1 pint grape tomatoes
1/2 c. ricotta cheese
1 T Olive Oil
Salt and pepper to taste
Parmesan for sprinkling

While the water is coming to a boil for the pasta, heat the olive oil in a large skillet over med high heat.  Add the shallots and asparagus and cook until shallots are golden brown and asparagus is crisp tender.  Season to taste with salt and pepper.  Add the tomatoes and cook until they start to pop open. Stir in the Ricotta cheese until melted.  Add the cooked pasta and 1/4 c of the pasta cooking water to the skillet and toss to coat.  Sprinkle with Parmesan and serve.  Print Recipe

Please take a look at what the others have come up with using fresh veggies this week.



Monday, June 15, 2015

A Dive through History

Last weekend we were in the Outer Banks area of North Carolina learning a little bit about our nations history.  We did most of our learning underneath the sea due to time constraints. Our lessons were amazing and I can't wait to go back.  Next visit I will allow extra time to explore the history on land in this area.  The few walking tours and one museum we visited have me very intrigued.

Our first dive was on a German Submarine that was sunk during WWII.  I had no idea that the war came this close to our shores!  It sits in 115' of water only 26 miles off of the coast.


It was about a 2 1/2 hr boat ride out to the U352


Here I am patiently awaiting Frank so that we can take a look at this amazing wreck.


Our time was limited because of the depths we were diving.



Not much marine life near the wreck but these gray angels decided to stop by and say hi.

The U-352’s story starts in May 1941 when the German military built the first of the Type VIIC U-boats with more fuel capacity and torpedoes than its predecessor. Commanded by Capt. Kellmut Rathke, the U-352’s 45 man crew prepared in October 1941 to set sail for the waters of the Atlantic. After several months of drills, testing, and exercises, the U-352 was deemed action ready and set sail. Almost immediately the crew spotted a convoy and prepared to take action when it was realized they had been spotted. The U-352 barely survived the barrage of depth charges and continued on towards American waters. Less than 5 months later, the U-352 would be sitting on the bottom of the Atlantic.

The above is the first paragraph about the history of the U352 written by the dive center that we used Olympus Dive Center.  Let me take a moment to give them a shout out....what a great and friendly crew, very helpful and knowledgeable.  I would strongly recommend them if you decide to go diving in the area. You can read the entire article here.

The second wreck that day was the Spar which was also in very deep waters.  This coast guard cutter was intentionally sunk as a diver friendly wreck.  You can learn all about the spar by reading this article.  It is know to be home to many Sand Tiger Sharks.


And almost immediately upon descent we had our first visitor.


This was also a deep dive so our bottom time was limited.

We finished the second dive and had a 2 1/2 hr boat ride back to shore.  The previous night, our son Chuck, who lives a few hours away had come to spend some time with us. This meant there was a lot of catching up to do and it was all done over cocktails.  Needless to say after a late night the night before and getting up at 5 am for these 2 deep dives along with the long boat ride...I was spent.  We came back to the room, showered and napped until dinner time.  No land sight seeing this day.

The next day we went on shallower dives.  The first was a tug boat called the Titan that sits in 60' of water.   This means much more marine life on this artificial reef.  There are no coral reefs in this part of the ocean which is why many of the wrecks were sunk.  This dive confirmed for us that we have been diving a long while.  When we first descended I was looking at the tug and getting my bearing when all of the sudden Frank was pulling on me and pointing.  I eagerly looked to where he was pointing thinking that I was going to see something fantastic.  What I saw was Frank's weight belt lying on the ocean floor.  I immediately grabbed onto Frank's vest and made myself negatively buoyant to hold him down at a safe level with me.  I was trying to get the attention of other members of our group so they could grab his weights when our mighty leader, Don Wrona, of Anchor Bay Scuba entered the water and immediately assessed the situation.  He grabbed the belt, brought it to us and we were back in business.  It was a long 4 minutes.  


This is Don Wrona, owner of Anchor Bay Scuba.
He is, bar none, the best dive master/instructor I have ever met.
And this is how you find him each and every dive.
Up above all the other divers, constantly scanning and making mental notes.
He misses nothing and you better not mess up or he will be on your butt as a good teacher should.


This tug was in very good shape and we were able to penetrate and dive inside.
We found a flounder camouflaged in the center top photo.
A puffer fish all puffed up and fleeing the scene and a good size ray.

Our last dive of the trip was on the Suloide, another German vessel.  This vessel sunk in 1943 after colliding with another ship that had been previously sunk by U boats earlier in the year.  It is in pieces lying in about 65' of water and was the best dive in regards to marine life that we saw.


We found this guy underneath a piece of the wreck.
Several of them had turned these domes into homes.


A beautiful sand dollar.
Several of our divers got some nice shells for their collections.
3 shark teeth were also found on this dive.


That's not surprising since there were at least 2 shark living under the hull.
The first one we saw was 5 or 6'.
The second one that came out was 8-10'.


But then this guy came out from under the hull too and we forgot all about the shark.


Several star fish were found on this dive as well.

I was very pleasantly surprised by this trip.  I was concerned that the water was going to be cold and the visibility would be limited.  While it was not the Caribbean, the water temp was high 70's and the visibility was probably 70'.  I am very happy we did this trip and we will definitely be going back.

We were done with these dives by early afternoon so were able to shower and do some sightseeing on land before dinner but that is news for another post on another day.

Sunday, June 14, 2015

Golden Girl Granola Blogger Recipe Challenge


I signed up to join the Golden Girl Granola Recipe Challenge and was happy that I was accepted as they only took the first 50 bloggers to sign up.  Golden Girl Granola is a New England based company that started out selling their product at local farmers markets and have now expanded and can be found in numerous stores in that area including Whole Foods Markets, so you know that they have to be good and use only the finest, healthy ingredients.

Here is the thing about joining contests....you should thoroughly read the directions.  Otherwise, you see that you get to choose one of 7 different flavors of granola from which to create a recipe.  Not having read the complete directions, I immediately asked for the Chocolate Decadence thinking that it was going to make a kick butt ice cream.  I was very excited.  I pulled out my ice cream maker and started playing and experimenting.  Then I got an email from the company reminding the bloggers that the recipe must be for an entree.  Evidently I wasn't the only one who did not read the directions!!

So, here I was with Chocolate Decadence Granola and no idea how I was going to incorporate it into an entree.  When we think of chocolate we (or at least I) think of desserts and sweet dishes.  I very rarely think sweet when I think entrees except for maybe salads that contain fruit and nuts.  I thought about doing a salad of some sort for my entree but didn't feel great about it.  I thought about grinding the granola up with some coffee beans and spices to create a rub for a pork tenderloin that I could grill, and I may still do that but I really wanted to the granola to be more in the spotlight.

Then I decided to make a Mole sauce.  Mole is a Mexican sauce normally made by combining tortillas, chocolate, nuts, tomatoes and chicken broth.  The Chocolate Decadence is full of almonds and chocolate and I knew the oats would replace the tortillas for thickening up the sauce.  I did a little happy dance and began making my homemade chicken broth.  Now you can certainly use store bought stock but since I had decided to make Chicken Enchiladas with Mole Sauce, I needed to have some cooked chicken anyway so I put my breasts, back and wings into the stockpot and saved the dark meat for another meal.  The Mole would also be perfect on grilled or baked chicken with a side of beans and rice.


I am always happy when I can use what I have on hand and not have to make trips to the store.
I had no peppers so I used chili pepper paste.
I had no fresh tomatoes or store bought canned tomatoes but I did have 1 jar left that I had canned.
A true Mexican Mole would use lard, I substituted Coconut Oil.

The great thing that I think you will find about this recipe is that you can make it effortless by using store bought rotisserie chicken or left over chicken from a previous dinner, canned tomatoes and store bought chicken stock.  Of course, if like me, you find yourself with a free rainy Sunday that prevents you from doing your outdoor chores as planned...you can spend the day making your own homemade ingredients.


The Mole only takes a few minutes to put together.
Make it the day before or a few hours before you need it to allow the flavors to meld nicely.


Return the Mole to the pan used for the onions and spices.
Cook gently over medium heat until thickened.


Place a layer of sauce on the bottom of a baking dish.
Roll up the chicken in the corn tortillas and place seam side down in the dish.
Cover with more Mole and sprinkle with crumbled Queso Fresco.


Bake at 350* for half an hour, until heated through and the cheese is starting to brown.
Sprinkle with chopped cilantro and garnish with sour cream if desired.


You will have enough for 10 enchiladas. You will not need to season the chicken at all as the sauce has plenty enough flavor.  There are only 2 of us so I used smaller baking dishes. One was baked for tonight. The other is in the freezer to enjoy another night.



Chicken Enchiladas with Mole
an A Day in the Life original recipe created for Golden Girl Granola

For the Mole:

2 c. chicken broth, heated
1 t. chili paste or more to taste
2 c. Golden Girl Chocolate Decadence Granola
Coconut Oil
1 (14 oz) can tomatoes, drained
1 sweet onion, chopped
5 cloves garlic, minced
1 cinnamon stick
5 whole cloves
5 allspice berries
1/2 t. dried thyme
1/2 t. cumin
salt to taste

Place the heated stock, chili paste and granola into the bowl of a food processor and let sit, allowing the granola to soften and absorb some of the broth.

Heat coconut oil over med heat in a large skillet.  Add the onion, garlic and spices.  Cook and stir until fragrant and the onion is softened, about 5 minutes.  Remove the whole spices from the pan and discard.  Add the onion mixture to the food processor along with the tomatoes.

Pulse until well blended and smooth.  Return mixture to the skillet in which you cooked the onions and spices.  Cook over med heat until thickened, 10-15 minutes.  Taste and season with salt as needed.

For the Enchiladas:

10 corn tortillas
2 c. shredded chicken (I used white breast meat)
1 c. crumbled Queso Fresca (Mexican Cheese)
2 T. chopped cilantro leaves
Sour cream, if desired

Spread 1 c. of Mole in the bottom of a 9x13" baking dish.  Place a corn tortilla on a plate and place chicken down the center.  Roll the tortilla around the chicken and place in the baking dish seam side down.  Repeat until all tortillas and chicken is used.  Spoon the remaining Mole over the enchiladas and bake in a preheated 350* oven for 30 minutes or until heated through and the cheese is beginning to brown.  Sprinkle with cilantro and serve with a dollop of sour cream, if desired.  Print Recipe

Saturday, June 13, 2015

Italian Arneis Wine for #WinePW

This month for our Wine Pairing Weekend is Valerie of Girls Gotta Drink. Val is originally from Colorado but after going on vacation in Italy and driving "the boot" she fell in love with Piedmont.
Val returned to Italy the following year but only visited Piedmont, decided this was her destiny and 8 months later moved.  Now she blogs, runs, cooks, reads and drinks wine.  Except for the running and living in Italy, she could be me LOL.

Val chose a local Italian wine, Arneis, for our #WinePW this month. Of course, being in Piedmont, this made sense for her but we, here in the States, did not have an easy time finding this varietal. Three of us found the one and only bottle in our areas wine stores.  Maybe they only stock one to see if it will sell?

This grape was originally used to attract the bees and birds away from the wine grapes so the vines are very old. Eventually, three winemakers, including Alfredo Currado who made the wine I purchased, saved these grapes from extinction and began bottling it under their own labels. You can learn much more about this varietal by reading the entire article by Loren Sonkin.

I had to travel to the largest wine store in the area, which is about 40 miles from my house, to find this wine and when I finally found it they only had 1 bottle.  Fortunately, for me, it was a bottle of Vietti Roero Arneis made by one of the founders, Currado.  A quote from Currado graces the back of the bottle..."In 1967 I experimented with the Arneis grape from the few vines that were left in the Roero area.  This is the result; and now some people consider me the father of Arneis wine".


On the front of the bottle is this glorious artwork featuring "old vines".  I love that.  Had there been more than one bottle to choose from I still would have chosen this just because of the great label. Yes, I have been known to buy wines because I like the label...that is quite an embarrassing disclosure when you are blogging for a wine site LOL.


Since I got the only bottle of this wine in Southeastern Michigan I couldn't even open one to try so that I could decide what dish it might complement.  The article that I referred you to said that it pairs nicely with light pasta dishes and seafood.  This made me decide that I would pair it with my Linguine with Clam Sauce.  As luck would have it, my husband (who is not a seafood lover at all) had a work commitment that required him to attend a Tiger's ballgame. Yes, I feel sorry for him too, having such a tough job.  But that gave me a green light to go ahead and invite Ting to join me because she, like me, is a huge seafood lover and really appreciates my Linguine with Clam Sauce.


I was very pleased with how the Arneis paired with the seafood pasta.  I was also very appreciative of Val choosing a wine that I otherwise would probably never have tried.  It is a clean, crisp white wine with a buttery finish to it.  There is no oak flavor  but the buttery flavor was reminiscent to me of some oak casked wines that I have enjoyed.  The article, to which I referred earlier, did say that some winemakers were experimenting with oak casks but did not name Vietti specifically.

I would recommend that if you happen to come across a bottle of this wine that you snatch it up and try it for yourself perhaps with my recipe for Clam sauce because it was a very nice pairing if I do say so myself.


June Wine Pairing Weekend Round-up: More Summer Arneis Food Pairing Recipes!

We'll be talking about Arneis and summer wine pairings later today during our Twitter chat at 11:00 ET by following the hashtag #WinePW.



  • Esplorando Arneis con #WinePW, Dracaena Wines
  • Summer Arneis Food Pairing: BBQ Chicken in a Citrus Butter Curry Sauce, GirlsGottaDrink
  • Spaghetti alla Carbonara for #SummerOfArneis #WinePW, Curious Cuisiniere
  • Kale Pesto Tortellini Paired with Arneis, Cooking Chat
  • Shrimp and Fennel Risotto with Arneis, FoodWineClick
  • Arneis through the Eyes of Malvira, Vino Travels
  • Heritage Grain Risotto with Roero Arneis, Wine Pass
  • Damilano Langhe Arneis Paired with Dungeness Crab and Pea Purée Crostini, Pull That Cork
  • Maltagliati con Sugo dei Porri e Trotte alla Salvia, Culinary Adventures with Camilla
  • Italian Arneis Wine for #WinePW (yum - linguini and clam sauce!), A Day in the Life on the Farm
  • Summer of Arneis on #WinePW, Rockin Red Blog
  • Shrimp and Cheese Grits with Vietti Arneis, Enofylz Wine Blog
  • Shrimp, Fennel, Fava Bean Pasta with Vietti Arneis, Tasting Pour

  • Wine Pairing Weekend July: Join us next month!

    In July Americans celebrate Independence Day and the French celebrate Bastille Day. July's Wine Pairing Weekend will take place on Saturday, July 11, led by Michelle Williams of Rockin Red Blog. The group will explore food and wine pairings from the United States and France. From Michelle, Get creative and make your favorite all American food and wine meal, your favorite all French food and wine meal, one of each or a combination of both! With these two regions the sky is the limit!
     

    Friday, June 12, 2015

    Book Review-The Edge of Eternity

    Edge of Eternity by Ken Follett

    I feel as if I have been reading this book forever.  I actually started it at the beginning of May so I did spend a full month on it.  It, like the first two books, is a long story.  If you love historical fiction then you will love Ken Follett.  I found this book of the series especially interesting as it took place during my lifetime.  There were a couple of Aaaahaaaa moments for me when the author would show me history from a different perspective than what I, and the American public, had been shown or told.  



    I have now started The Wedding Bees by Sarah Kate Lynch.  This is our Cook the Books Club Selection for this period.  You have plenty of time to pick up the book, read it, create a recipe that the book inspires within your soul and share it with us.  Just go to the Selection Page and follow the directions for submission.

    Weekly Menu for 6/13-19

    I didn't make a menu for last week as I was on vacation when I normally would have planned it. Wow, what a difference it makes in this household!  Each day I was scrambling and scratching my head trying to think of what to serve for dinner.  I ended up with Steak Kebabs on Tuesday, we ate out Wednesday, I pulled some meatballs out of the freezer for yesterday and I am just going to grill some fish for tonight.

    The upcoming week should be a little bit calmer for us. At least I hope it is.

    Tomorrow Frank is singing at 4 pm Mass.  We were going to go out for dinner with John and Kirsten afterwards but they had forgotten about a grad party they needed to attend so we will just come home for dinner.

    I am hoping that the weather cooperates on Sunday so we can work in the gardens and get the pool opened up.

    Wednesday, Frank will be making dinner as I have the food pantry and on Friday we are hosting the After Dive Party from our NC trip.  We are grilling burgers and Italian Sausages and everyone will bring a dish.

    Please stop by each day this week as I post photos and recipes.  I will also be linking up with MPM so make sure you stop by there for some great menu ideas....trust me....menus make your life much easier!!


    Saturday
    BBQ Beef Sandwiches on Homemade Buns
    Cucumber Salad

    Sunday
    Grilled Pork Chops
    Baked Beans
    Potato Planks

    Meatless Monday
    Spinach and Cheese Calzones

    Tuesday
    Pork Fried Rice
    Egg Rolls

    Wednesday
    Frank making dinner

    Thursday
    Antipasto Salad
    Garlic Bread Sticks

    Friday-Dive Party Potluck
    Hamburgers
    Italian Sausages with Peppers and Onions



    Thursday, June 11, 2015

    Thrashed on Thursday

    I got up this morning with every intention of going to Zumba and then the dogs found something very smelly to roll around in so we ended up doing showers instead.  Sherman is not crazy about showers but he puts up with them.  Shadow....Oh My Lord.....you would think that I was killing that dog.  He cries and screams and howls and whimpers.  He tries to break loose, he twists himself onto his back and scratches the heck out of your arms trying to get away from the deadly spray of acid that you are trying to put all over him.  Then he will stand there and let you soap him up and scrub him down until you bring out the fire hose again and then...............he twists, he howls, he screams......you get the idea.  I was exhausted by the time I was done.


    Shadow would have done this had he been in a bathtub instead of a shower LOL

    Then I went out to take care of the baby chicks and found one dead.  I knew it was coming because the little guy was not growing along with the others but it still is a sad thing.

    I straightened the house a bit, did some computer work for a party we are giving for our Sister who is retiring in August and then went to see Mom.  My sister met me at Mom's and then we went out to lunch which was very nice.  She and I do not get to spend as much time together as we would like.

    Image result for sister quotes

    After lunch, I ran to the office supply store for labels for Sister's party, hit TSC for chicken feed and pine shavings and stopped at Meijer for a few items.  Having been on vacation earlier in the week, I had not done a Weekly Menu, so I scrounged around in the freezer and found some meatballs I had made and frozen.  I made up some mushroom gravy, opened a can of corn and made some mashed potatoes.  As soon as dinner was over and the kitchen was cleaned I headed out for a meeting at church.


    I put 4 c. of fruit into this cake.
    Isn't it lovely?

    Tomorrow morning, I have a group coming over to do the invitations for Sister's party.  I wanted to have something to serve them with their coffee so I looked in the fridge and found some rhubarb left from that I had gotten from John and Kirsten and some blueberries and strawberries that needed to be used up before they turned.  I decided to make a cake.  It is in the oven right now and I am having a glass of wine and breathing while it bakes and then I will share my recipe with you.....unless it tastes bad and then I will delete this entire paragraph like it never happened LOL.


    I wanted it to be a coffee cake so I added a streusel topping.
    A cream cheese frosting would be nice if you wanted to serve it as dessert.


    I baked it in an 8x4" pan and it took nearly an hour.
    Adjust your baking time according to the pan you use.
    The cake is done when a skewer inserted removes cleanly.


    Delicious!!
    This may be my new favorite coffee cake.
    I will be proud to serve it up tomorrow morning and I am proud to share the recipe.


    Rhubarb Berry Coffee Cake

    1 c. strawberries, hulled and quartered
    1 c. blueberries
    2 c. diced rhubarb
    3/4 c. sugar
    1/2 c. brown sugar
    1 t. baking soda
    1/2 t. salt
    2 c. flour
    2 eggs
    1 c. sour cream
    1/3 c. sugar
    1/4 c. flour
    5 T. cold butter, cut into 5 pieces
    1 t. cinnamon

    In large bowl of stand mixer fitted with the paddle attachment, stir together the sugars, soda, salt and flour.  Add eggs and sour cream.  Mix on low speed until combined, turn speed to medium and beat for 1 or 2 minutes.  Stir in the fruit and spread into an 8x4" or 9x5" pan that has been treated with baking spray. 

    Place 1/3 c. sugar, 1/4 c. flour, butter and cinnamon in a food processor and pulse several times. Sprinkle over batter.

    Bake in a preheated 350* oven for 40 -55 minutes or until  a skewer inserted in the center of the cake removes cleanly.  Print Recipe