Waiting For Spring

If you are looking for distinctive portrait,
nature, or documentary photography,
or someone you know is looking
for photography that helps to create
a more artful and beautiful life,
please contact me.

Pasta With Broccoli Rabe via Arthur Schwartz

This was my Dad’s favorite pasta. Served with sweet and hot sausage.

Arthur Schwartz writes:

“This ranks up there with pasta and beans, and pasta and potatoes in the pantheon of Campanian comfort dishes…….in this traditional version, the broccoli rabe is tamed by blanching, then cooked as usual with olive oil, garlic, and hot red pepper, while the pasta cooks in the bitter vegetable water….”

Ingredients:

One large bunch of broccoli rabe, prepared as below
1 pound pasta (Schwartz calls for Orecchiette, but I prefer Penne.)
Freshly ground pecorino or Parmesan

Directions:

1. Prepare broccoli rabe as follows, BUT reserve the water:

1 bunch broccoli rabe (about 1lb)
2-3 Tbs olive oil
2 large cloves garlic, lightly smashed
Big pinch hot red pepper flakes

Trim thick stems from broccoli rabe and cut into 1-inch pieces. Blanch in a large pot of boiling water, about 5 min., until bright green and slightly wilted. Drain. Reserve water.

Meanwhile, combine oil, garlic and pepper flakes in a large skillet over medium heat until garlic is fragrant. Press garlic into oil to release flavor; remove large pieces.

Add broccoli and toss well to coat with oil; salt to taste. Cook over medium/medium-low heat until tender, about 10-15 minutes.

2. Cook the pasta in the reserved vegetable water.

3. When the pasta is almost al dente, scoop out about 1 cup of the pasta cooking water. Turn the pasta into a pan with the broccoli, and toss well, thinning out the sauce slightly, if necessary, with a few spoons of cooking water.

4. Serve hot with the grated cheese.

I always serve this with sausage, which I first gently simmer in water and then brown in olive oil.

Proverbs 8:18

Riches and honor are with me,
 enduring wealth and prosperity.”
Sunrise
Sunday
March 17, 2013
~~~
If you are looking for distinctive portrait,
nature, or documentary photography,
or someone you know is looking
for photography that helps to create
a more artful and beautiful life,
please contact me.

Sunrise

Friday morning.
March 15, 2103
If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

A Nude By Angie Reed Garner

In Our Bathroom
(We own a few paintings by her.)
In black & white:
In color:
You can learn about Angie Reed Garner
at her website
and at her
If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

Easy Chicken Mole from Paula Deen

I changed a few things but boy was this delicious!

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped (I used a red pepper.)
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth (I used homemade.)
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces (I used 2 chicken breasts)
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Directions

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. (I seared the breasts in a dutch oven and then cut into large pieces–five per breast; and then added the sauce to the dutch oven.) Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

Creamy Carrot and Millet Soup from Better Homes & Gardens

So easy and so delicious!

I served it with homemade croutons–from my no knead fig & fennel bread. The BH&G recipe called for grilled cheese croutons.

2 tablespoons butter
1 medium onion chopped
1 pound carrots peeled and chopped (about 3 cups)
1/2 cup millet
2 1/2 cups reduced-sodium chicken or vegetable stock or broth(I used my homemade)
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup creme fraiche or sour cream(I used sour cream)
1 recipe Grilled cheese croutons (optional)
3 green onions sliced
2 tablespoons chopped fresh dillweed

In 3-4 quart pot, melt butter.  Add onion, cook for 10 minutes, or until tender.  Add the carrots, millet, stock and salt.  Bring to boil, reduce heat to low.  Cover, and cook for 35 minutes, or until carrots and millet are very tender.  Cool slightly.  Transfer carrot and millet mixture to food processor.  Cover and process until completely smooth, scraping down sides.  Add milk and sour cream.  Process until completely smooth.  Return to pot, and heat gently.  Add additional milk to achieve desired texture.

Source:  Better Homes and Gardens.