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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Pork, Soups, on February 19th, 2025.

Such succulence – tender pork shoulder in a soup with lovely crunchy toppings.

A couple of months ago my cousin Gary and I were visiting daughter Sara and on Christmas Day we were about to head home to my house and needed a little sustenance. Sara had made some pozole which she served to us. Oh my, so delicious. She forwarded the recipe to me and I’ve now made it twice. Each time tweaking the recipe just a little bit.

Basically, you simmer chunks of pork shoulder in broth (with some aromatics) until tender. You also rehydrate dried chiles in water and make a chile sauce with them that is also added to the soup, along with ground cumin, oregano and tomato paste and sauce.

If you’ve never made a chile sauce from dried chiles, you just don’t know what you’re missing – it has so much depth of flavor. See that dark brown broth in the photo – it’s from the chiles, not from the pork. And that dark brown color = unctuous flavor.

The meat needs to simmer for about 1 1/2 hours, and then with some more add-ins, another 20-30 minutes. Make it a day or two ahead and it’s an easy dinner with the garnishes – shredded cheese, shredded cabbage (a must for pozole), sliced radishes, sliced avocado, chopped cilantro and green onions. Altogether yummy.

What’s GOOD: everything single little droplet and bite of this soup is delicious. It should freeze well, can be made in advance, even good for company.

What’s NOT: nary a thing. A keeper.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Pozole Soup with Pork Shoulder

Recipe: Adapted from Tastes Better From Scratch
Servings: 6

PORK:
1 1/2 pounds pork shoulder — 1 1/2″ cubes
3 cloves garlic — peeled, but left whole
1/2 teaspoon salt
1/2 yellow onion — quartered (be sure to leave stem core attached so the onion doesn’t break apart in the cooking)
1 bay leaf
3/4 tablespoon Better Than Bouillon Organic Roasted Chicken Base — or chicken bouillon granules
6 ounces canned tomato sauce
CHILE SAUCE:
3 dried gaujillo chiles
3 dried ancho chiles
1 dried chile de arbol — (this one has some heat)
1 tablespoon dried oregano
1 teaspoon ground cumin
3 ounces tomato paste
1 teaspoon white vinegar
12 ounces hominy — drained and rinsed (optional if you’re trying to reduce carbs)
salt and pepper to taste
TOPPINGS:
thinly shredded cabbage
Mexican cheese blend
diced onion or green onion
thinly sliced radishes
avocado
fresh cilantro
lime wedges
warm corn or flour tortillas (optional)

NOTE: If you make this without hominy, and don’t serve the tortillas, but do use all of the toppings, it is a low carb meal. If you want a more spicy version, add some chipotle chile in adobo to the soup. Using the dried chiles, this pozole is quite mild.
1. Cut pork roast into cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by at least an inch. Bring pot to a boil. Skim off any foam that rises to the surface.
2. Add to the pot the onion, garlic cloves, bay leaf, salt, chicken base, and tomato sauce. Cover and simmer for 1 ½ hours. Taste the pork to see if it’s soft and almost tender.
3. CHILE SAUCE: Remove seeds from the dried chilies and add to a small pot with enough water to cover them.
4. Bring to a boil and simmer for 15 minutes. (If you have difficulty breaking open the chiles to remove the seeds, you can wait until after you’ve hydrated them, but it’s a bit more tedious – and you may get some chile burn on your hands.) Remove from heat. Use a slotted spoon to spoon the chilies into a blender. Try not to add any chile seeds to this mixture. Add 1 cup liquid from the saucepan that you rehydrated them. Blend mixture well until smooth. If you have more than a cup of leftover liquid, save it and add to the meat toward the end. It’s flavorful and you don’t want to throw it out. Strain it to remove any seeds.
5. From the stockpot with the meat, remove bay leaf, onion, and garlic cloves. Add the blended chile mixture, then add tomato paste, oregano, cumin, white vinegar, and hominy (if using). Season with salt and pepper to taste. Bring to a simmer, cover, and continue cooking for 20-30 minutes, or until pork is very tender. Using two forks, break the pork into smaller bite-sized pieces.
6. Taste and adjust seasonings (add more salt, oregano, to taste).
7. The toppings really make the soup! Ladle about a cup of the meat/soup into bowls and top with a handful of shredded cabbage, green onions, fresh cilantro, avocado, thinly sliced radishes and a squeeze of fresh lime juice. Serve with a warmed tortilla on the side if desired.
Per Serving (not including toppings): 290 Calories; 15g Fat (46.7% calories from fat); 24g Protein; 15g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 844mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 45mg Calcium; 2mg Iron; 265mg Potassium; 274mg Phosphorus. 

Posted in Appetizers, Miscellaneous, Pork, on November 21st, 2024.

What’s that, you ask? A pizza made with ready-made pizza dough, topped with various cheeses, a dash of truffle oil, then arugula and prosciutto on top.

A post from Taylor: Hi there! My name is Taylor and I am Carolyn’s second oldest grandchild, 27, (and most favorite, okay maybe don’t put that in the post). You may remember a few short years ago I was living with grandma while going to nursing school. Now, I have been a labor and delivery nurse for about two years and it is the absolute best career in the whole world! I recently purchased my first home (see the key in my hand?) in Northern California and my dad helped me with some pretty extensive updates to the house.

I love my new house so very much and I am so excited to have my own place to make home and have people over. Now, I will admit, I am not a lover of being in the kitchen but when it comes to bringing people together and being around people I love, I can usually force myself to follow a recipe. Recently I was invited to be a part of a group that some of the women at my church put together called “cookbook club.” It is a group of about 10 wonderful women from my church. We picked a cookbook, the first one being the Comfortable Kitchen by Alex Snodgrass. We all picked a different item from the book.

A few of us picked appetizers, a couple entrees, a few sides, dessert and a drink! We also all went along with the theme of “comfortable kitchen” and wore our Pj’s! I decided to make the Truffle Pizza. It was a big hit!

The photo at top was the only picture I got of it before it all got eaten up! I ended up making 2, one with a gluten free crust and one with a regular pizza crust. It was so easy to make and tasted so delicious! So cheesy and gooey!

Here are all of my friends. I’m on the far right, back row.

The best thing about the pizza is it tells you to use premade dough. Obviously, if you have a great recipe for your own homemade pizza dough you could do that as well. The recipe calls for 1 tablespoon of truffle oil and it seemed to be the perfect amount. It would be easy to add more or less of each ingredient depending on how you like it! When grandma came to visit a few weeks ago, I pulled out her cookbook and told her about cookbook club. I am so excited and honored to get to host the next cookbook club in my new home and I thought, how fun to use grandma’s recipes! I have grown up reading, getting featured on and sharing the blog with everyone I know. It is very special to me, even though I’m not a cooking extraordinaire like grandma. Everyone in the group thought that was so fun and I can’t wait to share what we come up with. I just adore my sweet grandma and am so excited to honor her in such a special way! My friends are thinking Grandma is a celebrity now and they want her to make a guest appearance.

printer-friendly PDF and MasterCook file (click link to open recipe)

Truffle Pizza

Recipe: The Comfortable Kitchen, by Alex Snodgrass
Servings: 6

14 ounces pizza dough
2 tablespoons all-purpose flour — or more if needed
2 tablespoons EVOO
1/2 cup mascarpone cheese
1/2 cup ricotta cheese
1 tablespoon truffle oil
1/2 teaspoon red pepper flakes
1 cup mozzarella cheese — shredded
1 cup arugula — use baby arugula if possible
2 ounces prosciutto — thinly sliced

1. Preheat oven to 425°F.
2. Press and stretch dough in a circular motion into about an 8-inch round, then lay out on a flat surface dusted with flour. Use a rolling pin to roll it out to a 14-inch round. Lightly dust a sheet pan or pizza peel with flour and lay the stretched pizza dough on top. Brush the pizza dough evenly all over with the EVOO.
3. In a medium bowl combine mascarpone, ricotta and truffle oil. Mix well. Spread the cheese mixture on the pizza dough, leaving an inch or so of dough as a border. Sprinkle with the pepper flakes and mozzarella.
4. Bake until the crust is golden brown and the cheese is hot, bubbling, and slightly browned on the top, 8-12 minutes.
5. Remove from the oven and top with arugula and prosciutto. Slice and serve.

Posted in Pork, on September 28th, 2024.

Can’t take credit for the photo – I didn’t take one of this recipe I made (below). But it was just so good, and I want to make it again and again. Recipe is from Mary Ann Esposito. If you’re of a certain age you may remember her cooking show in the early days of cooking shows. She’s Italian and she cooks nothing but Italian.

This is such a simple and easy recipe. I made it according to her recipe with the exception of adding some dried oregano. The sausages are nestled into the lentil mixture and when it’s done, you just serve a big ladle full of lentils in a wide bowl and add a sausage on top. I also simmered the lentils and sausage on the stovetop rather than baking in the oven. Either way it works.

printer-friendly PDF and MasterCook file (click link to open recipe)

Lentils and Sausage

Recipe: Mary Ann Esposito
Servings: 6

1 1/2 cups dried lentils
1 1/2 pounds Italian sausage links — sweet, or hot or a mixture
1/4 cup pancetta — diced
1 tablespoon olive oil
1 large leek — white part only, cut into thin rings
2 ribs celery — diced
1 large carrot — peeled and diced
2 cloves garlic — peeled and minced
1 tablespoon dried oregano — (not in original recipe)
1/2 cup dry red wine
2 cups tomatoes — coarsely chopped or a 15 ounce can, chopped
5 cups low-sodium beef broth — or vegetable stock
Salt and pepper to taste

NOTES: Alternately you can simmer the lentils on the stovetop until they are just tender, about 25 minutes, adding the sausage links within that time, about 15 minutes.
1. Preheat the oven to 350°F.
2. Pour the olive oil into a heavy-duty oven to table pot and brown the sausage along with the pancetta over medium high heat. Transfer the sausage and pancetta to a dish and set aside.
3. Sauté the leek, celery and carrot in the pan drippings until they soften. Stir in the garlic and cook until it softens.
4. Raise the heat to high, and pour in the wine; allow it to come to a boil. Lower the heat to simmer and stir in the tomatoes. Season with salt and pepper to taste. Stir in the lentils. Return the sausage and pancetta to the pan and cover the mixture with the vegetable or beef stock.
5. Cover the pan and bake for 35 to 40 minutes, or until most of the liquid has evaporated.
6. Serve directly from the pan or a lipped serving platter.
Per Serving (I don’t understand how this can contain so much sodium – has to be the sausage and the pancetta): 619 Calories; 34g Fat (50.8% calories from fat); 32g Protein; 42g Carbohydrate; 7g Dietary Fiber; 85mg Cholesterol; 1169mg Sodium; 6g Total Sugars; trace Vitamin D; 81mg Calcium; 6mg Iron; 990mg Potassium; 353mg Phosphorus.

Posted in Beef, Pork, on June 28th, 2024.

The last recipe from the meatloaf cook-off. This one was the winner.

It’s kind of funny – Dianne was convinced her Turkey Meatloaf with Swiss Cheese would win the cook-off, hands-down. We made four meatloaves – one from Erin French’s dad, my favorite with a sweet/sour topping, Dianne’s turkey meatloaf, and on a whim, Dianne decided to make this one, with Italian sausage (along with ground beef too) in it and has grated Mozzarella on top. We served them with creamy mashed potatoes.

Note that she used parchment inside the pan, and it really helped getting it out of the pan, ready for slicing and serving.

Meatloaves, in general, have some similar ingredients – the beef or pork or turkey (the protein), bread crumbs, an egg or two, probably onion, and then it’s up to you. Herbs? Sauce inside? Grated cheese? In this case, there’s some diced up red bell pepper, Italian-style bread crumbs, an egg, some grated Parm, dried oregano and red pepper flakes. In this one you add some jarred pasta sauce IN the meatloaf and the remainder is spooned over the top, then the grated Mozzarella added during the last 5 minutes of baking.

What’s GOOD: well, as I mentioned, this one won the cook-off .. . everybody loved the texture of the meat (the mixture of beef and Italian sausage) and the pasta sauce on the top too, and the gooey Mozzarella as well. Altogether delicious meatloaf.

What’s NOT: not a thing. Really delicious meatloaf.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Italian Meatloaf with Mozzarella Topping

Recipe: An original from my friend Dianne Y.
Servings: 8

1 pound lean ground beef
1/2 pound sweet Italian sausage
2 tablespoons olive oil
1 small onion — chopped
1/2 cup red bell pepper — diced
3/4 cup bread crumbs — Italian style
1 large egg
2 tablespoons Parmigiano-Reggiano cheese — grated
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup pasta sauce — jarred, tomato based
TOPPING:
1/2 cup Mozzarella cheese — grated

1. Preheat oven to 400°F.
2. In a skillet heat olive oil. Add chopped vegetables and sauté for about 5 minutes, or until soft, but not browned. Set aside to cool slightly.
3. In a large mixing bowl combine meats, spices, egg, Parmesan, bread crumbs, oregano, salt, pepper and red pepper flakes. Then add HALF the pasta sauce. Add the cooked vegetables. Mix with your hands until the egg is thoroughly incorporated and vegetables are evenly spread through the mixture. Try not to overmix.
4. Place the meatloaf mixture in a loaf pan or form a long rectangle on a parchment-lined sheet pan. Add the remaining pasta sauce on top.
5. Bake for 30-45 minutes. Remove from oven and top with grated Mozzarella cheese. Place back in oven for 5 minutes, until cheese is melted. Remove from oven and allow to rest for 10 minutes before cutting into slices.
Per Serving: 226 Calories; 11g Fat (45.3% calories from fat); 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 482mg Sodium; 3g Total Sugars; trace Vitamin D; 117mg Calcium; 2mg Iron; 385mg Potassium; 212mg Phosphorus.

Posted in Pork, Veggies/sides, on April 12th, 2024.

Such a quick meal but really delicious. 

Funny story. I was out running an errand and had a hankering for an In-N-Out burger. Glanced at my phone to see exactly where it was (I was out in the desert and knew I’d seen one in La Quinta). Thought I knew where . . . nope . . wasn’t where I thought it was. Should have stopped and done a search on my phone or the car GPS, but didn’t. Decided to just go back home and find something to make. I had cabbage. I had onion. I had one of those u-ring-shaped packages of smoked sausage. There it was. Lunch. But I added a bunch of other stuff too.

First I sauteed some onion and celery in a bit of olive oil, then added garlic powder, some herbs, then a few cups of chopped up cabbage. Poured in about 1/2 cup of white wine that was languishing in the refrigerator. Use vermouth if you don’t have any regular drinking wine. Dissolved some Dijon in the wine, stirred, added Italian seasoning, the smoked sausage cut up in diagonal coins, then at the last, added a bit of butter.

What I realized was how EASY this meal was to make. It couldn’t have taken me more than 20 minutes to throw it together. I could have added some carrots, which I had, or broccoli, but I wanted the typical German style with the sausage, cabbage and onions. The butter was the icing on the cake, so to speak. I could taste it, which gave the dish a lovely silkiness. You could probably use a bit less butter if you want to. This makes enough for two. I had the second portion the next day for lunch and enjoyed it every bit as much as I did the first time. If I’d wanted to be decadent I’d have served it with a side of creamy mashed potatoes. I had this dish in Germany a couple of times, and it was outstanding. That would add a lot of calories, but the flavors are really good.

What’s GOOD: loved the combo of flavors – the sausage, the slight crunch of the cabbage. The butter added a smooth finish. The herbs were super, and the wine added some nice flavor too. I’m absolutely buying another ring of sausage to have on hand for another one of these skillet dinners.

What’s NOT: only if you don’t have all the ingredients on hand.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Easy Skillet Sausage and Cabbage

Recipe: My own concoction
Servings: 2

2 teaspoons olive oil
1/2 large yellow onion — sliced
1/2 cup celery — chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme — crushed between your palms
3 cups cabbage — sliced and cut crosswise
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon Italian herbs
7 ounces smoked sausage — or Italian sausage, crumbled
salt and pepper to taste
2 tablespoons butter, or less (and optional)

1. In a large skillet add olive oil to pan and heat over medium. Add onion, then celery. Cook for 3-5 minutes until softened and beginning to brown. Reduce heat some then add cabbage, white wine. Scoop Dijon into center of pan and swirl to dissolve in the wine, then stir into everything.
2. Add sliced sausage and stir. Allow to sizzle a bit then cover with a lid and lower heat to a simmer. Add butter and stir through until melted. Cook for about 5 minutes until sausage and cabbage are cooked. Add salt and pepper to taste. Serve immediately in a wide soup bowl.
Per Serving: 555 Calories; 43g Fat (74.7% calories from fat); 17g Protein; 16g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 1345mg Sodium; 6g Total Sugars; 0mcg Vitamin D; 96mg Calcium; 3mg Iron; 575mg Potassium; 179mg Phosphorus.

Posted in Pork, on January 26th, 2024.

Love rice? Love Chinese food? Have access to Chinese sausage? Make this!

For some reason I was craving Chinese food, and I didn’t really want to go out somewhere. I had a package of Chinese sausage in my refrigerator, so I decided to do something with it. Truth to tell, I know nothing about Chinese sausage. I’d never had it before, but I’d spotted packages of it at my local Costco. In a shelf-stable package. It said it would keep for about a year. Meat? Really? A year on my pantry shelf? Hmmm. Well, I had put it in my refrigerator, where it had languished for at least 4-5 months. I went online and searched recipes, and decided on this one, that’s just slightly adapted from Jaden’s Steamy Kitchen.

So, first I followed the recipe directions for rinsing the rice. Usually I don’t bother, but in this recipe it said it was important, to wash off the starch, so the rice would not stick together. I must say, I was impressed with the fluffiness of the finished rice – it definitely was fluffy and didn’t stick together at all. So, the rinsed rice was put into a large frying pan (big, must have been an 11-inch one), water was added. Nothing else The sausage links are nestled into the rice and then turn on the heat. The recipe was specific about watching the pan for the first sign of bubbling around the edges. At that point you lower the heat, cover the pan and let it cook for exactly 18 minutes.

Meanwhile, you prepare the sauce that will go into the rice. You make the sauce with shallot and garlic, then add two kinds of soy sauce (or you can jerry-rig the dark one, see notes, although I didn’t add the suggested honey or molasses – it was sweet enough without it, for me anyway) and some dry sherry. And a bit of water. Once cooked, the rice has to sit (covered, no peeking) for 5 minutes. The I removed those sausage links (keeping the pot covered) and cut them up into little diagonal slices. Those were added to the sauce, then I poured the whole thing over the pan of white rice and stirred and fluffed like crazy. Then a tiny drizzle of sesame oil.

Green onions and cilantro were added as a garnish to the servings. Well, there was just one serving, mine. Oh my goodness, was it ever good. The sausage was a bit on the salty side, so I’m glad I used low-sodium soy sauce. The little bit of Asian sesame oil adds a really nice touch to it.

What’s GOOD: every little tiny morsel of this was good. Healthy? Oh, maybe not, but it sure was tasty. I tried not to overeat; I was very tempted to. I had ample leftovers, so they went into the freezer for another day when I feel I can have a heaping portion of rice! Loved the flavors throughout, the sherry, even, the cilantro, the soy/shallot/garlic sauce. All good. Delicious.

What’s NOT: can’t say there is anything that wasn’t good. It wasn’t hard to make at all. Uses two pans. I had all the ingredients on hand, so it was a fast meal to make. Could make it on the fly if I had last-minute guests, even.

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Chinese Sausage and Rice

Recipe: Adapted from Jaden’s Steamy Kitchen
Servings: 6

1 1/2 cups long grain rice — jasmine rice preferred
2 3/4 cups water
6 Chinese sausage links
SAUCE:
1 tablespoon vegetable oil
2 cloves garlic — smashed
1 shallot — roughly chopped
1/4 cup soy sauce — use low-sodium if preferred
2 tablespoons dark soy sauce — see notes
1 tablespoon dry sherry
2 tablespoons sugar
2 tablespoons water
1/4 teaspoon Asian sesame oil
TOPPINGS:
1/2 cup green onions — chopped
1/2 cup cilantro — chopped

NOTES: If you do not have dark soy sauce, substitute: with 2T regular soy sauce + 1 tsp honey or molasses.
1. Wash the raw rice grains fist. Fill a large pot with the rice and cold water to cover. Use your hands to swish the rice grains, loosening any extra starch and dirt. Rice (like beans) is a raw ingredient and it is important to wash and rinse. Washing also rids the rice of extra starch, which will give light, fluffy, airy rice – not heavy, sticky and starchy. Tip the pot and carefully pour out the water. Repeat two more times. Drain as much water as possible from the pot.
2. Measure and add in the 2 3/4 cups of water.
3. Snuggle the sausage in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 18 minutes. Note: While the rice is cooking, make the Sauce.
4. When the rice is finished cooking, turn off heat and keep covered – no peeking Let it sit with the lid on for 5 minutes to finish the steaming process.Remove the sausage links and cut them (carefully, they’re hot) into diagonal slices about 1/2 or 3/4″ thick.
5. SAUCE: In a small saucepan, add oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes. Add shallot garlic mixture back in. Add the sausage and stir it thoroughly, then pour the sauce over the rice and stir to combine.
6. Serve with green onions and cilantro on top.
Per Serving: 302 Calories; 23g Fat (60.0% calories from fat); 14g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 897mg Sodium; 5g Total Sugars; 0mcg Vitamin D; 18mg Calcium; trace Iron; 107mg Potassium; 42mg Phosphorus.

Posted in Pork, Veggies/sides, on December 15th, 2023.

Is this ever delicious! So worth making. Long simmered pork shoulder chunks in a brothy sauce, ladled over a fresh batch of oven-baked polenta, and topped off with gremolata (the green stuff in the center).

So there’s a cute story about this – – we had this on New Years’ Eve, for dinner. My son-in-law, John, (Sara’s husband) was in l-o-v-e with it. He had seconds. Then he ate what was left on their son’s plate. He said: “Oh, where has this been for the last 56 years?” Obviously, he’s 56 now. Does that give you a clue as to how good this is?

A couple of weeks ago my friend Cherrie and my daughter Sara and I met in La Jolla (a seaside village north of San Diego) to attend a cooking class. I don’t believe I’ve been to a cooking class since we attended this same kind of class last December. Phillis Carey and Diane Phillips (both long-time cooking instructors and cookbook authors) taught the class, aimed at Christmas feasts. Diane is either Italian herself, or her husband is (they own a home in Spoleto, Italy and divide their time between San Diego and Tuscany). Phillis doesn’t teach cooking classes anymore (she’s retired except for taking some group cruise ship tours in various parts of the world with cooking and food as the emphasis). I miss Phillis’s classes.

But anyway, Phillis and Diane teach the equivalent of a full cooking class each at this particular event – a full course meal, demonstration and then everyone gets to sample the food. Diane did 6 dishes, Phillis did 5, I believe. There were several stars in the mix, and this was one of them. Sara and I decided we’d like to prepare this over New Years’ weekend sometime. We’re going to be in the desert with family visiting that weekend and it’ll make a great company meal. The flavor was just over the top delicious. A pork shoulder is used, cut up into small chunks (see photo below) and it’s served over a very easy baked polenta. Diane explained that some while back she just didn’t want to buy veal shanks anymore (they’re so very expensive, and it’s so inhumane to slaughter a very young steer), so she tried pork shoulder. Here’s the photo of it simmering.

Here on my blog I already have a recipe for osso bucco using pork shanks. But this one is very different using the pork shoulder. What’s there not to like about all the flavor from the fat in that pork shoulder? You do get to skim some of that fat off during the cooking process. The pork is browned then all the aromatics are added (onion, carrot, celery, sage, wine, broth, tomatoes). The meat is simmered for about 2 hours, or until the pork is super-tender. Diane recommends making it the day before, refrigerating it (that’s when you can remove the fat that rises to the top), then it’s merely a matter of reheating it. Serve with Gremolata – to me it “makes” the dish. It’s a mixture of freshly chopped Italian parsley, orange and lemon zest and fresh garlic (finely minced). See photo below.

The polenta was super-easy – you combine water, polenta style cornmeal, salt and pepper in a baking dish. You leave it uncovered, transfer to a 375°F oven and bake for an hour. Then you stir in Parm and butter. You want to serve the meal immediately when the polenta comes out of the oven while it’s creamy and hot, though you can add more hot broth or water to it to loosen it if it has to sit a few minutes.

What’s GOOD: everything about this was yummy. So tender, the meat, delicious juices running all over the plate, and the creamy polenta that is a match made in heaven. Serve it with gremolata (garlic, lemon zest, orange zest and Italian parsley). So pretty and it truly adds a lot of extra flavor.

What’s NOT: only that you need to start this several hours ahead (or ideally the day before).

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Pork Shoulder Osso Bucco

Recipe By: Diane Phillips, cooking class, 12/2023
Servings: 8

2 tablespoons butter
1 tablespoon olive oil
4 pounds pork shoulder — cut into 1″ cubes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup onion — finely chopped
1 cup carrot — finely chopped
1 cup celery — finely chopped
1 teaspoon dried sage
1/2 cup dry white wine — or vermouth
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth
30 ounces canned tomatoes — including juice
GREMOLATA:
4 cloves garlic — minced
grated zest of one lemon
grated zest of one orange
1/2 cup Italian parsley — chopped
OVEN BAKED POLENTA:
8 cups water
2 cups polenta — medium grind cornmeal, not instant type
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 ounces Parmigiano-Reggiano cheese — grated (about 2 cups)
4 tablespoons unsalted butter — cut into pieces

1. In a 5-quart Dutch oven, melt butter in the oil. Sprinkle pork cubes with salt, pepper and brown the meat a few pieces at a time, until they are nicely crusted on all sides, removing them from the pan and adding more, as they are browned. Remove all the meat and set aside.
2. Add onion, carrot, celery and sage and saute for 5 minutes, until the vegetables begin to soften and turn translucent.
3. Add the wine and scrape up any browned bits on the bottom of the pan.
4. Add broth and tomatoes and bring to a boil. Add the pork into the pan, along with any accumulated juices. Simmer the meat for 2 hours, covered, or until pork is tender. At this point the dish can be cooled to room temp, covered and refrigerated up to three days of frozen for 2 months. Reheat over low heat before serving.
5. GREMOLATA: In a small bowl combine garlic, zests, and parsley. Set aside.
6. Remove any fat that may have accumulated on the top of the stew; serve with oven baked polenta and garnish the top with the Gremolata.
7. POLENTA: Adjust oven rack to middle position and preheat to 375°F. Coat the inside of a 9×13 baking dish with non-stick spray.
8. Combine water, polenta, salt and pepper in baking dish. DO NOT COVER.
9. Transfer uncovered dish to oven and bake until water is absorbed and polenta has thickened, about 60 minutes.
10. Remove baking dish from oven and whisk in Parm cheese and butter and stir until polenta is creamy and smooth. Plan to serve the osso bucco immediately after the polenta is cooked through. If you let it sit it will become much more firm. You can add broth or water to is to loosen is up, but it’s ideal served immediately.
Per Serving: 658 Calories; 43g Fat (59.8% calories from fat); 50g Protein; 15g Carbohydrate; 3g Dietary Fiber; 175mg Cholesterol; 1708mg Sodium; 7g Total Sugars; 2mcg Vitamin D; 277mg Calcium; 3mg Iron; 466mg Potassium; 612mg Phosphorus.

Posted in easy, Grilling, Pork, on September 22nd, 2023.

Easy, easy dry rub, air dried/marinated in the frig, then grilled.

Always, I’m on the lookout for a new way to do pork tenderloin. I was hosting a big family birthday party recently. Karen brought salmon, and her pistachio cole slaw, Karen’s mom brought a veggie platter, Sara brought a blueberry lemon layer cake and I filled in the rest with this pork and a big huge salad platter (see below).

This recipe for the pork came out of Southern Living a few months ago. Once you prepare the dry rub (brown sugar, smoked paprika, onion powder, garlic powder, dry mustard) you plop the tenderloins into a Ziploc bag with the rub. Toss it around a bit, let it sit for a few minutes, toss again, then the tenderloins are placed on a rack on a sheetpan (I used the smaller one) and they marinate in the refrigerator (yes, open, no covering) for 8-12 hours. What happens in that time is the outside of the pork hardens a bit and absorbs all of the dry rub.

When my family comes I almost always assign the grilling duty to my son Powell, or Sara’s husband John. I think they both worked at it – cooking the salmon and grilling the pork. The pork was grilled for 8-10 minutes I’m guessing (I wasn’t at the grill so don’t have an exact number), turning them occasionally, until the internal temperature reaches 140°F. If you remove the pork then, let it sit a few minutes and it rises to 145°F, which is what you want it to be. As you can see, the two guys cooked it perfectly.

I wish I’d made some kind of salsa or condiment to go with it – like balsamic onion marmalade, green tomatillo salsa, or pineapple salsa, strawberry salsa, tomato jam, parsley sauce, chimichurri perhaps, or mango chutney. It was fine plain, and we had plenty of food, but knowing my family, it would have been nice if I’d had something to go with it. Just sayin’.

There’s the salad platter I served with it. I cut Romaine in quarters (the ones from Trader Joe’s are smaller and manageable). There are nine wedges of Romaine in the center. Then green beans that I dressed with some of the vinaigrette at the last minute, halved hard boiled eggs, cherry tomatoes and some pomegranate seeds sprinkled over it all. I drizzled everything (except the eggs) with my old-favorite, creamy garlic blue cheese vinaigrette (that I made with Gorgonzola this time). There was nothing left on the platter except a few green beans.

What’s GOOD: oh, how easy this was – made the pork rub in the morning, marinated it for 5 minutes, then it chilled in the frig all day. Easy to grill – just don’t let it go too long, remove it at 140°F. Delicious. The smoky flavor comes from the smoked paprika, which was really nice, I thought. It wasn’t overly sweet at all, though on the pieces you ate with the outside edge, you could taste the brown sugar just a bit. Very good. I’d make it again – just with a salsa or sauce with it. The salad platter was SO easy too – I cooked the green beans the day before and made the dressing. The hard boiled eggs were done in my Instant Pot that morning and chilled. It took about 5 minutes to cut the Romaine wedges, dress everything and arrange on the platter. So easy and a pretty presentation to boot!

What’s NOT: hmm. Nothing that I can think of, other than you need to start this in the morning before grilling in the evening.

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Grilled Pork Tenderloin with Sweet Smoky Rub

Recipe: Southern Living May 2023
Servings: 5-6

1/3 cup packed brown sugar
2 tablespoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
2 pounds pork tenderloin — about 1 lb each
1 tablespoon canola oil

1. Marinate pork tenderloins: Place a wire rack inside a medium-sized rimmed baking sheet, and set aside. Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl. Pour sugar mixture into a gallon-size Ziploc plastic bag, add pork, and seal well. Shake bag until pork is coated. Let stand 5 minutes; shake bag again to coat pork. Remove pork from bag, and transfer to prepared rack; discard sugar mixture if any remains. Refrigerate, uncovered, 8 to 12 hours.
2. Preheat grill to medium high (400°F to 450°F). Remove pork from refrigerator; let stand at room temperature 30 minutes. Gently brush pork with oil (do not brush off dry rub).
3. Grill: Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140°F, 15 to 20 minutes. Remove from grill; let stand 15 minutes. (Temperature will rise to 145°F.) Slice and serve.
Per Serving: 302 Calories; 9g Fat (28.3% calories from fat); 38g Protein; 15g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 2876mg Sodium; 14g Total Sugars; 1mcg Vitamin D; 28mg Calcium; 2mg Iron; 752mg Potassium; 447mg Phosphorus.

Posted in Beef, Pork, Veggies/sides, on July 21st, 2023.

There are SO many recipes out there in the ‘verse for meatloaf. How do you choose?

My friend Dianne and I hosted a PEO fundraising event awhile back and did a menu from Erin French’s cookbook, The Lost Kitchen. I already posted the cocktail we made, the Cider & Rosemary Prosecco Cocktail, and in the photo for the cocktail was a cute little board with the whole menu on it. Here’s the next set of recipes.

We’re talkin’ meatloaf here. So, can I say this meatloaf is all that different from others? Well, yes and no. What’s different: quite a lot of carrots, a lot of shallots, pecorino cheese (that’s certainly different!) and more than a usual amount of bread cubes. Listening to podcasts, or reading articles about meatloaf, more and more chefs reveal that they use a lot of bread in their meatloaf – because it makes it tender. I don’t think my mother used any bread or breadcrumbs in her meatloaf. I might have used a little bit in my old tried and true meatloaf. Hence my old standby is kind of a firm, very firm chunk of meat. I definitely like this better, despite not really wishing I have to add carbs to make it tender. But hey, if it tastes better, then yes, I guess I’ll have to incorporate this into recipes from now on.

Erin suggested a variety of sides to choose from (including just mashed potatoes) but I thought the parsnips would be a different side not many people would make themselves. Many of our guests had NEVER had parsnips before – some didn’t even know what they looked like. They’re shaped like big carrots, but they’re a kind of off-white color. They’re quite hard to cut, but become tender when they cook. They’re naturally sweet – not as sweet as sweet potatoes, but still they have a lot of natural sugar in them. Trader Joe’s carries them now and then – I guess when they’re in season. Particularly around the holidays.

The glaze on the meatloaf is a ketchup based one (with brown sugar and Dijon added). I love the topping – wanted some of it with every bite. And I wanted a bit of parsnips with every bite too. Make plenty – you’ll be surprised how well it goes with meatloaf.

All of our guests raved about both dishes and wanted the recipes. We got to talking about meatloaf and many at our table had their own little twists that became family favorites. It was decided that next year Dianne and I are going to do a meatloaf cook-off. She’s going to make two types and I’m going to make two types (all four of them different) and we’ll have sides and a dessert. Maybe we’ll include Ina Garten’s turkey meatloaf in the mix too — not sure. It’s excellent, but I think we’d be comparing apples and oranges to choose between and try to compare a beef/pork meatloaf with a turkey one.

Really, I loved Erin’s Dad’s meatloaf. It WAS very tender, and tasty from the added carrots, shallots and Pecorino  – and the bread! The recipe below makes two big loaf pans of it – you could easily halve it, though. I’m sure portions would freeze easily, however! And the parsnips were a big hit. I have loved parsnips ever since I first tried them in England many years ago. They’re a standard side dish in British cuisine. You don’t have to do much to them to make them delicious – this with butter and heavy cream. Yummy.

What’s GOOD: Loved the meatloaf and the parsnips. The additions in the meatloaf make for a very tender loaf – more tender than usual. And the parsnips are such a lovely sweet surprise. And they go so well with meatloaf. Both recipes are keepers.

What’s NOT: the meatloaf does take a bit of prep (you could use a food processor to hasten the process) but so worth it. Parsnips are a cinch.

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Erin French’s Dad’s Meatloaf

Recipe By: Erin French, The Lost Kitchen Cookbook
Servings: 10

1 1/2 pounds ground beef
1 1/2 pounds ground pork
3/4 cup grated carrots
1/2 cup chopped shallots
1/2 cup pecorino cheese — grated
2 cups bread cubes — (1/2-inch-diced) such as sourdough
2 tablespoons fresh thyme leaves
2 large eggs
1/2 cup whole milk
2 teaspoons kosher salt
6 twists pepper — (pepper grinder style)
SAUCE:
1/2 cup packed light brown sugar
3/4 cup ketchup
1 tablespoon Dijon mustard

1 Preheat the oven to 375°F.
2. In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
3. For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
4. Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve. Ideally, serve with parsnip puree on the side.
Per Serving: 340 Calories; 15g Fat (38.7% calories from fat); 30g Protein; 22g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 797mg Sodium; 17g Total Sugars; trace Vitamin D; 71mg Calcium; 3mg Iron; 576mg Potassium; 298mg Phosphorus.

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Parsnip Puree

Recipe By: Erin French, The Lost Kitchen Cookbook
Servings: 8

3 pounds parsnips — peeled, roughly chopped
Salt
4 tablespoons unsalted butter
1/2 cup heavy cream — warmed

1. Put parsnips in medium saucepan, add cold water to cover, and seasonw ith salt. Bring to a boil, then reduce heat so the water simmers, and cook until just fork-tender, about 20 minutes.
2. Drain parsnips and transfer to a food processor. Add butter and pulse until melted. Pour in cream and process until very smooth. Taste and add salt if needed, though if your cooking water is well seasoned, you probably won’t need more. Serve immediately or keep warm in a double boiler. Can also be made a day ahead and reheated in the microwave oven – be sure the center of the mound of parsnips is hot.
Per Serving: 229 Calories; 12g Fat (43.8% calories from fat); 3g Protein; 31g Carbohydrate; 8g Dietary Fiber; 32mg Cholesterol; 22mg Sodium; 9g Total Sugars; trace Vitamin D; 73mg Calcium; 1mg Iron; 654mg Potassium; 131mg Phosphorus.

Posted in Pasta, Pork, on March 31st, 2023.

There aren’t a lot of pasta recipes on this blog – but here is one.

A post from Carolyn. It isn’t that I don’t like pasta – I do. But I do my best not to eat it, or to limit it, for sure. Because of the carbs. But in this case, I’d read about a new pasta that’s sold online, Fiber Gourmet, using a technique for making pasta a resistant starch.

Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. When starches are digested they typically break down into glucose. Because resistant starch is not digested in the small intestine, it doesn’t raise glucose.

It means also that less of the carb is absorbed into the body, hence reducing its calorie and carb count. Sweet potatoes are a resistant starch. So are plantains. And cooked and cooled rice is one. Here’s a photo of the box of this penne. Note that this is an 8-ounce box. I cooked the whole box, but I’m certain I’ll get about 5 servings out of it. If you’re a hearty eater, probably not, but I ate small portions. That means it’s not all that “bad” for me. Loved that I could have some pasta and not feel guilty about it.

I’ll include the nutrition info about this also. They offer several different pasta shapes, including one that’s like orzo, though they call it rice. It’s not, it’s pasta. I bought the variety box. This stuff is expensive, but considering I’ll get 5 servings out of that 8 ounces, I’m willing to pay the premium.

You know those days when you have something in the frig you need to use (Italian sausage) but don’t want to run to the grocery store to buy food to go with it, and so you raid the frig and pantry for other things (frozen peas, arugula, cream, and an onion from the pantry). That’s how this pasta came to be. I sizzled onion in some butter and EVOO, then added garlic (lots), then crumbled Italian sausage and let that cook a bit. Meanwhile I boiled the pasta – let me share a bit about that. Eh what? Boiling pasta? Yes. This pasta suggested a cooking time of 15-17 minutes, far longer than a normal penne. I began checking at 9 minutes. Uh, nope, still very underdone. Added another 3 minutes. Still underdone. I drained it at about 12-13 minutes because I knew I’d be cooking it just a bit more in the pan.

I added a raw egg to the hot, drained pasta (kind of a carbonara thing going), then mixed it in with the sausage mixture to which I’d added the peas and arugula. I’d also added a bit of cream too. Heated that through, served it and garnished with some grated Pecorino cheese. A swift move to my table and I gobbled it down. Yum.

What’s GOOD: just because I was making and eating pasta was a treat for me. Loved it. Now, is this sausage sauce a standout above many others? Perhaps not. I have some great pasta on my blog. This one won’t be getting extra high marks, but it was GOOD. I liked it a lot. It was easy, which I liked. The fact that this is a resistant starch made it all the better for me. I liked the firm-to-the-tooth texture – like regular pasta. I’ll be buying this pasta again, for sure.

What’s NOT: nothing really. It was not labor intensive, certainly something I’d be willing to make again, especially with this new resistant starch pasta.

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Penne with Sausage, Peas and Arugula

Recipe By: My own combination
Servings: 4

1 tablespoon EVOO
1 tablespoon butter
1 whole yellow onion — minced
3 cloves garlic — minced
8 ounces Italian sausage — casings removed
1 tablespoon Italian herb blend
1 pinch red chili flakes
Salt and pepper to taste
1/3 cup heavy cream
2/3 cup frozen peas
2 cups fresh arugula — chopped, or fresh spinach
8 ounces pasta — penne, or other pasta of your choice
1 large egg — beaten with a fork
1/2 cup Pecorino Romano cheese — shredded

1. Bring a large pot of salted water to a boil while you prepare the sauce.
2. In a large skillet add oil and butter over medium-high. When it begins to sizzle, add onion. Reduce heat to medium and saute until onion is fully translucent. Add garlic and cook for about one minute only. Add sausage meat in small pieces and continue to cook until meat has lost all of its pink color. Add Italian herb blend, salt and pepper to taste and red chili flakes.
3. Add pasta to the pot of water and begin a timer so you don’t overcook the pasta. Under cook the pasta by about a minute as you will continue to cook it in the pan for a few minutes later.
4. To the meat mixture add heavy cream and stir as the mixture warms. Add the peas and arugula and stir well.
5. Drain the pasta and pour it onto the top of the sausage mixture. Add the well-beaten egg to the pasta and stir it gently until the egg has fully been incorporated into the pasta. Then gently mix the pasta into the sausage mixture.
6. Spoon portions onto heated plates and garnish with the grated cheese. if you have fresh basil, add some on top.
Per Serving: 663 Calories; 37g Fat (50.3% calories from fat); 30g Protein; 52g Carbohydrate; 3g Dietary Fiber; 136mg Cholesterol; 742mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 405mg Calcium; 4mg Iron; 394mg Potassium; 451mg Phosphorus.

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