Grilled Eggplant and Sausage Pasta Made on the Grill

July 18, 2012July 5, 2023 / More Time at the Table / 2 Comments

Every summer, I get about half-way through and want…chili. Pot Roast. Lamb shanks. I’m a bit perverse, I’m fond of saying. I can’t wait for the first grilled chicken and tomato salads. I’m nuts about burgers on the patio in May with zin. But there comes a day when salad looks bleh (stick out tongue) and I don’t even much care about that long-awaited burger. I want something real. I want pasta. And I don’t want it in a restaurant.

So last year, in January (way ahead), I experimented with a pasta dish that included grilled vegetables and sausage, but I still made a cooked sauce in a pot. A lot of folks have been interested in that post, so here’s a continuation…

I had the idea then to create a dish totally done on the grill--much fresher– and I’ve now tried it. Even the pasta is cooked on the side burner, if you have one. (If not, buy fresh pasta to cook indoors; it cooks much faster.) I’ll amend that; Dave mostly tried it. I designed, orchestrated, cheer leaded, made fresh cheese, and ate it up. The only true heated cooking I did was to saute some garlic in the microwave and warm the milk to make cheese! (5 minutes) Do you have to make cheese? Of course not. Buy ricotta–fresh if you can get it. But I’d love it you made cheese.

I lately have been encouraging cooks to just try making an easy, quick fresh cheese. There isn’t much simpler to do and the brief instructions are below. I’ll also point out that if you need a lot of ricotta, this is the way to go; you’ll save a bunch of cash. To purists, this isn’t true ricotta, which is made with all milk; here I add some yogurt. My idea actually is a riff (a mistake I made and liked) from a recipe created by dessert guru and Parisian blogger David Lebovitz. See the original here. (See my first attempts and info on how to make a firmer cheese here.)

Imagine pasta in the summer and no hot kitchen? Try this:

grilled eggplant and sausage pasta made on the grill
serves 4

directions: (ingredients below)

1. On the grill’s side burner (or on stove indoors): bring to a boil a kettle of salted water with a couple of springs of fresh basil and several grinds of black pepper. This takes a while outside, so start here. When it boils, add 1# whole wheat linguine. I like Whole Foods 365 brand; it’s luscious. Cook until al dente — where your teeth are stopped just gently as you bite into it. (Read package directions.)
2. Heat oiled grill to medium heat and add 2 sliced unpeeled Japanese eggplant*, 2 sliced medium zucchini, and 2 large onions sliced. Grill, watching closely, until nicely browned grill marks appear on one side and turn. Continue grilling until vegetables are almost tender. Remove to a large pasta bowl or pot. Sprinkle with a bit of kosher salt and fresh ground black pepper and toss.

3. Grill 4 Italian sausages (buy locally made if you can), turning once or twice, until thoroughly cooked–about 6 minutes on each side. Remove from grill, let rest a couple of minutes, and slice into rounds about 1/3″ thick. (Juices should run clear.) Add to the pasta bowl with the vegetables and toss.
4. Meantime, microwave two minced cloves of garlic with a little olive oil in microwave-safe container on high about 30 seconds. (I use a 1-cup Pyrex measuring cup.) Stir into the meat and vegetable mixture.

5. When pasta is done, drain well, and add to the meat and vegetables. Add 2 cups chopped fresh tomatoes or cherry tomatoes cut in half. Toss with 2-3 T extra-virgin olive oil. (Cont’. below)

If you’d like to make your own cheese, here’s how:

6. Stir in 2 cups homemade or store-bought ricotta and 1/4 cup shredded fresh basil. Sprinkle with kosher salt, fresh ground black pepper. a pinch of crushed red pepper and stir well. Taste and re-season. Serve hot or at room temperature with grated Parmesan cheese, if you like.

*If using regular eggplant, choose one that’s 1 to 1 1/2 #, firm, with shiny dark purple skin. Unlike the Japanese eggplant, you’ll need to peel the larger one before grilling.

ingredients list

1# whole wheat pasta (I like 365 Whole Foods brand)
sprig of basil for the pasta water, plus 1/4 cup shredded to finish dish
kosher salt and fresh ground black pepper
2 Japanese eggplant, unpeeled, and sliced (or 1 large eggplant, peeled and cut into 1/2″ x 2″ pieces)
2 medium zucchini, unpeeled and sliced 1/4″-1/2″ thick
2 peeled onions, sliced 1/2″ thick
Canola oil to oil grill
4 Italian sausages
2 cloves garlic minced
4 T extra-virgin olive oil, divided (a bit to cook garlic; the rest to toss with pasta toward end)
2 cups chopped tomatoes or cherry tomatoes cut in half
2 cups fresh ricotta, homemade or store-bought
crushed red pepper
Parmesan cheese, grated (optional)

two-dog kitchen and around the ‘hood

Summers in Colorado are hot days and cool (sometimes cold) nights. Wild lightning storms across huge skies. Stacks of summer reading take me to Italy and beyond.

Testing recipes for the soup cookbook keep me in the kitchen mornings before it’s too hot.

Neighbors pop by for a drink on the porch or get together to watch a movie in a cool basement. Friends come for supper to try the soups on the back deck. So far, I like the Corned Beef-Potato with Irish Cheddar best. But I’m far from done and even that one needs working on.

Sing a new song,
Alyce

Southwestern Turkey Meatloaf or Here You Go, Lori!

October 4, 2011October 5, 2023 / More Time at the Table / 3 Comments

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I have a friend named Lori. She’s smart and tall, is mom to a big hulking chocolate lab, is beautiful and talented, and does things like run a salon and also fly airplanes. Sometimes in the same day. Did I mention she’s a runner and that she’s from Boston? She also “did” my nails for several years in Colorado Springs. When you spend an hour and a half every three weeks literally face to face with someone for years on end, you either become friends or sleep. Lori and I chose to become friends. (I miss her.)

So, being women and being friends, and being a foot apart so often, Lori and I talked food. (Also family, men, sports–her, not me, work, whatever) Lori’s mostly vegetarian, though she eats some chicken, etc. And Lori makes meatloaf. Turkey meatloaf. It’s good, says she, but she’s a bit bored with it. More than once, she asked if I had another recipe. Recipes, now that we have the internet, are a dime a dozen, but I hadn’t made turkey meatloaf in years. I was intrigued and remembered someone saying, “You cannot season turkey meatloaf like beef meatloaf; it’s awful. You must season it like turkey.” While that brings sage, onions and celery to mind, for me it also brings hot peppers, feisty cheese, and salsa. Living in San Antonio for four years and Colorado for 15 would do that. Taking cooking classes in Santa Fe would definitely do that.

One day, after months of turkey meatloaf ideas perking around in my head from time to time, I decided to try it. Wow! Both Dave and I loved it. This loaf is full of chiles, onions, garlic, and salsa, and I stuffed it with overlapping slices of pepperjack cheese so that when you cut it (make sure and let it sit a while or you’ll have a gooey mess), there are lovely melting bites of sharp cheese right at the center.

I mean, if meatloaf is good, people adore it–right? It’s filling, homey, stretches to feed a bunch, and makes great sandwiches. Though, really, loving meatloaf isn’t something everyone wants to admit. It’s not on top of the trendy list, though come to think of it COOKING LIGHT has a meatloaf article in the October Issue. But trendy or not, if you make it, they will come. And they’ll want the recipe. It’s one of those emotional food-pingers like, “My grandma made the best meatloaf!” Make this even if you have to invite people over to eat it. ESPECIALLY if you have to invite people over to eat it.

Side: Mashed potatoes is the usual suspect, but I did an all-in-one sauté of sliced new potatoes, onions, garlic, and late summer squashes that comes together just before the meatloaf comes out of the oven and while it rests before serving. Top it with finely diced fresh tomatoes and sweet green peppers for color and crunch. That’s not much for directions; let me look in the cooking journal and see if I kept amounts listed when I cooked it. If I did, I’ll include a recipe. How’s that for informality in the cooking blog? Here’s the meatloaf recipe, for which I definitely kept the list of ingredients and, uh–techniques and methods!

Here you are, Lori. Sorry it took so long.

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Southwestern Turkey Meatloaf Stuffed With Pepperjack Cheese

Serves 6-8 (or 2 with lots of leftovers for sandwiches or freeze half for later)

2 tablespoons olive oil, divided (one for oiling pan, one for the top of the meatloaf)
2 pounds ground turkey
1 ½ cups salsa, divided (1 cup in meatloaf, ½ cup on top for serving)
2 cups whole wheat bread, cubed
2 eggs, beaten
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/3 cup minced onion
2 cloves garlic, minced
8 ounces (about 1 ½ cups) chopped button mushrooms
4 ounce can chopped mild or hot green chiles, drained
1/3 pound sliced Pepper Jack cheese
Chopped fresh tomatoes and bell peppers for garnish, optional

Note about salt: I do not include much salt as the salsa contains quite a bit. If you’d like to check and see whether or not you’d like to add salt, make a small meatball of the mixture and fry it in a bit of oil. Taste and see (great song, too!) if you’d like any salt

Preheat oven to 350 degrees F. Oil 9”x5” loaf pan using 1 tablespoon of the olive oil.
Wash your hands well and take off your rings and watch. To a large bowl, add the second group of 11 ingredients—turkey through chiles– using only 1 cup of the salsa. Put your hands down into the meat mixture and mix for about 2 minutes or until combined thoroughly.
Pat half of the meat mixture firmly and evenly down into the oiled loaf pan and place the slices of pepper jack cheese right down the middle of the loaf, overlapping, stopping before the very end. (So that the cheese doesn’t ooze out so much while the meatloaf bakes.) Pat the other half of the meatloaf mixture on top of the cheese—again, firmly– to create the loaf. Brush top of meatloaf with the other tablespoon of olive oil.
Place loaf pan on a foil-lined sheet pan and bake for about 1 1/4 hours or until instant-read thermometer registers 160 degrees F. Remove from oven and let rest 10 minutes; temperature will come up to 165 degrees F. Invert onto serving platter, first pouring out excess liquid if necessary, and top with the other half-cup of salsa. (Carve in pan if easier.) Garnish with diced tomatoes and bell peppers as desired. Surround the loaf with the Potato-Zucchini Sauté and serve hot. Store leftovers tightly wrapped in refrigerator for up to four days. (Can wrap tightly and store in freezer up to 3 months.)

{printable recipe}

Yes, it was in the cooking journal and here it is…

Potato Zucchini Sauté serves 6

6-8 small (1-2″) new red potatoes, sliced thinly
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
1/2 teaspoon chili powder (I like Penzey’s; choose your style.)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 each: small zucchini and yellow squash, sliced thinly
2 garlic cloves, minced
Garnish, optional: 1/4 cup each: diced fresh tomato and green pepper

In a large skillet or sauté pan, heat oil and butter. Add potatoes.
Cook until potatoes brown on one side. Stir and turn potatoes. Add onions and dust with chili powder, salt, pepper, and oregano. Cook one minute and add squash and garlic.
Cover and cook until potatoes are tender–perhaps a total of 35-40 minutes and squash is al dente or grandma done (your choice)–another 2-3 minutes.
Serve garnished with tomatoes and peppers if desired.

{printable recipe}

Two-Dog Kitchen and Around the ‘Hood

It’s that time of year. Keeping the cantata on the piano at all times (skipping my own piano lessons), planning holiday travel, getting the last of the outdoor chores accomplished before it snows, changing out the clothes, ordering wool socks, taking as many walks as we can with the doggies, and grabbing yet another bouquet out of the flower garden. This may have been the last rose of summer:

Or maybe this one!

While very dry, the grass is still mostly green.

Here are the pies I baked for Pops and Pies, one of the monthly concerts at Prospect Park United Methodist:

Must be October if it’s pumpkin!

Sour Cream Apple (above)

I did make that beef-vegetable soup I mentioned (with three variations plus some ideas on how to make it a bit cheaper) and if you’d like to see how I did it, you’ll need to visit examiner.com where I write cooking and food articles for St. Paul.

Basic Beef-Vegetable Soup

Pumpkin Custard just for YOU

Also, on my blog for The Solo Cook (Dinner Place), there’s a great pumpkin custard topped with cinnamon-kissed creme fraiche. It’s made for those who cook for one and is done in one minute in the microwave. Your very own (crustless) pumpkin “pie.”

Warm enough for flip flops yesterday.

Stubborn Tucker: wouldn’t turn around for his picture.

Happy October, my friends.
Sing a new song,
Alyce

Fried Cheese-Snake Squash Salad or I’m Sure This Has a Better Name

August 2, 2011December 22, 2013 / More Time at the Table / 2 Comments

Last Friday night was a use-what’s-on-hand night:

The first of the Minnesota corn (very tiny kernels, but yummy)
One of the pork tenderloins I’d gotten on sale at Kowalski’s (froze 4 of them in April)
Salad makings that wouldn’t be good the next day. I sautéed the greens with garlic and lots of fresh herbs:

My own garden herbs: marjoram, sage, chives, tarragon, basil, and thyme.

I added raisins and chopped cashews to the sautéed greens.

The first of our tomatoes went in at the end.

Despite heat and humidity that all Minnesota is ready to get rid of, we ate outdoors under our big maple tree that reaches toward the house and garage, creating a canopy to cover the patio. That soft, shady spot is often the coolest place anywhere and you can bet I’ve looked. Along with everyone else on Wheeler Street.

Next night, a quick look-see in the frig assured me I had enough to throw together some sort of salad as I had a snake squash (can’t find right name) from my victory garden neighbor:

Tastes like a cross between a mild zucchini and yellow (summer) squash.

Some asparagus (now out of season, but still my favorite) was sagging in there and a little bit of the pork tenderloin called me. What really appealed was the rest of my fresh cheese (blogged at Dinner Place), which I knew would fry. Could there be anything bad about fried cheese?

Alyce’s 2-1 cheese

What about a salad of greens, sautéed squash and asparagus, with avocado, blueberries, and thinly sliced pork tenderloin topped with fried cheese? With a perky, ramped up orange vinaigrette? I was sold. Moral of story: make up your salad as you go along.

I cooked the squash and asparagus in a bit of oil, salt and pepper, and set that aside.

Sliced up my avocado. Creamy and fatty, it would be a good foil for my spicy greens.

Blueberries for color, texture, contrast of taste, and sweetness.

About 3-4 oz cooked pork tenderloin–or how much of whatever meat you have.

My homemade cheese fried in olive oil and black pepper. Dave was so excited.


Et voila–

Fried Cheese Snake Squash Salad with Orange Vinaigrette

MAKE YOUR VINAIGRETTE FIRST:

Place the following ingredients in a small jam jar, close tightly with lid, and shake well until emulsified. I like to do this to “America” from West Side Story: Shake to this rhythm..123,123, 1—2—3—. (Thanks, Leonard Bernstein.) Set aside while you make the salad.

1T fresh orange juice
1/4t kosher salt
1/8 t freshly ground pepper
pinch crushed red pepper
1/2 t honey
1/2-1 t minced shallot (or garlic)
2T extra virgin olive oil.

MAKE THE SALAD:

2 T olive oil, divided
1 cup each: sliced zucchini (or snake or summer squash) and chopped asparagus (or green beans)
Kernels from 1 ear of fresh cooked corn (you can cook it in unshucked in the microwave.)
1 avocado, peeled, pitted, and sliced
6-8 cups baby greens, your choice
1/4 cup fresh herbs of your choice, optional
1/2 cup fresh blueberries
1/4 cup toasted walnuts chopped
2-4 ounces sliced, cooked pork tenderloin, steak or chicken
2T fresh lemon juice
Kosher salt and Freshly ground pepper
6-8 small pieces fresh cheese
Orange vinaigrette (above)

In a large skillet, sauté squash and asparagus in oil over medium heat for five minutes. Dust with salt and pepper.
Remove veggies from pan and place in a large bowl. (Keep pan out; you’ll use it for the cheese)
To the squash and asparagus, add the corn, chopped avocado, blueberries, walnuts and pork, keeping the ingredients at the center of the bowl.
Around the pile of veggies and meat, place the salad greens and fresh herbs.
Set aside or in refrigerator.
In the skillet, pour another tablespoon of olive oil and heat over medium heat once more. Grind some black pepper into the oil as the pan heats. Place the cheese slices in the pan and cook a few minutes or until nicely browned. Turn carefully with a spatula and let the other side brown.
Take the salad and drizzle with the lemon juice. Dust the whole thing with some salt and pepper.
Drizzle the dressing over the salad and top with the browned cheese.
Eat immediately. Won’t keep.
Take downstairs and watch movies.

Wine: The Wine Thief (2 doors west of me on St. Clair) has a lovely, palepalepale rosé called “Whispering Angel. Drink it.

Two-Dog Kitchen and Around the ‘Hood


Fern garden.


On the wall ladies’ room in restaurant The Angry Trout

In our south garden

Heavy, heavy hydrangeas after rain– next to drive

As my mom would say, “Morning, Glory.”

This incredible flower showed up in my corner garden yesterday.
My pharmacist’s assistant tells me this is a perennial hibiscus.


I’ve been making blueberry jam, actually blueberry-orange conserve.

Miss Gab

Tucky-Bucky

Hot and muggy. Lots of storms and rain. Tomatoes are coming. The first ones weren’t so good. Wonder if it’s like pancakes–throw out the first ones?

Sing a new song; enjoy August,
Alyce

Turkey Taco Soup or Sneak Peak at Blue Cheese Biscuits with Steak

January 17, 2011December 22, 2013 / More Time at the Table / 3 Comments

Easy, healthy and truly yummy, as a good friend would say

I’m sure this could have a better name.

Sometimes people ask how I name recipes and my answer is always the same, “It must say what it is.”

Do I want catchy names? Yes.
I just seldom use them. How about Taco Trouble Soup? Tonza Turkey Soup?

Of course, as a working cook of sorts, the recipe must also be FINDABLE IN WORD DOCUMENTS. You could think about that and come up with wonderful storage ideas for people who cook on multiple levels and must maintain articles, recipes, photographs and so on.
.

This could be Turkey Chili Soup or Taco Soup (of which there are many) or Turkey Vegetable Chili–etc., but it’s very soupy and it tastes like tacos. Without the gazillion calories of the tortillas. Without the cheese (though you could add that at the end, if you’d like.) And it’s quick.
.
This hot bowl of fuel fulfills the black bean, onion and tomato portion of my series on meals or dishes including the “12 best foods,”

Broccoli
Black beans
Tomatoes
Salmon
Soy
Sweet potatoes
Oats
Onions
Blueberries
Walnuts
Spinach
Chocolate

Nearly everyone I talk to about food just wants things fast. I like everything at Alyce-speed. I don’t like to rush; I don’t think it’s worth while. If I don’t have time to cook, I always can have an omelet or grab a piece of cheese and an apple. But, hey, I hear you. I hear everyone who works, everyone who has kids, everyone who just wants time to veg and I don’t mean eating them in the kitchen. So, for all my students, friends and family hard-pressed for time, here’s something scrumptious that makes a ton (save some little containers for lunch) and can be frozen in batches. So you can skip cooking next Saturday, too. See below…. (For more really quick recipes, check out my examiner.com recipe page –link at right and below–some are labled “Dinner Now!”)
.
Frozen Soup in the Crock-pot: Place your container of frozen soup (or stew or casserole) upside down in the sink and turn on the hot water over it for a minute or two. Dump that container into the crock-pot; add a 1/4 c water to the bottom, cover and turn on low. Dinner that night is on the way. You will have a hot and ready meal by late afternoon. (Make sure you freeze your meals in containers that will easily turn out into your crock-pot. This is worth buying a couple of extra containers just for this very purpose.)

Turkey Taco Soup serves 6-8 generously

Note: These ingredients can be changed to suit your tastes or what’s in your cupboard. The ingredient police will not arrive if you change what goes into this soup. Add corn if you like. Use no rice at all. Cut down on seasonings. Add canned chile peppers or roasted red peppers. Leave out the zucchini. Add a bag of mixed frozen veg. Drop in a little Tabasco sauce or let a big jalapeno cook whole in the pot. Get in there and cook, honey.

1T olive oil
3 slices bacon chopped into 1″ pieces (optional)
1 large onion chopped
1/2 green pepper, chopped
3 garlic cloves, minced
1# ground turkey breast
1t freshly ground black pepper
2 t kosher salt
1T ea dried basil and oregano (or 1T Herbes de Provence)
2-4T chili power to taste (You can make your own or I like Chili 3000 from Penzey’s–Spice Islands is next)
1/4 t ground cayenne pepper, opt.
1 28 oz can chopped tomatoes (no salt)
1 6oz can tomato paste
2 c salsa
1 zucchini, chopped into 1/2″ pieces
1 yellow squash, chopped into 1/2″ pieces
1 c red wine or water
2 c low-sodium chicken broth or water
1/4 c raw rice or use 1 c cooked rice or cooked small pasta (if cooked, add later)
1 can no-salt black -or pinto- beans (if you use regular ones, rinse and drain)
2T Dijon-style mustard (like Grey Poupon)

Toppings: 2 ripe avocados, chopped; 2 Roma tomatoes, chopped; 2 c shredded lettuce; 1 c grated Cheddar, 1 c crushed tortilla chips-can use any, all or none

Directions:

Heat the olive oil over medium heat and brown the chopped bacon in it. Remove bacon and reserve to add in a little while. Add onions, green peppers, garlic and turkey breast. Cook, stirring often, until turkey breast is done and no pink remains.
Add seasonings: salt, pepper, basil, oregano, chili powder, cayenne. Cook 1-2 minutes, stirring.
Taste and adjust seasonings; they should be very strong and bright! Add tomatoes, tomato paste, salsa, water/broth/wine and uncooked rice if you’re using. Bring to a boil and reduce heat to a simmer.
Let cook about ten minutes, stirring occasionally. Add zucchini, yellow squash, canned beans, Dijon-style mustard and cooked rice or pasta if you’re using that.

Let simmer until all vegetables (and rice if you’re cooking it) are tender, about another 10 minutes. Add reserved bacon and stir. Taste; adjust seasonings and serve hot with toppings if you choose.

Around the ‘Hood +Two-Dog Kitchen

Why didn’t anyone tell me to read THE TIME TRAVELER’S WIFE? I couldn’t put it down. I ran into June at Costco and she, omnivorous she, had read it and seen the movie–which she didn’t think anyone would understand if they hadn’t read the book. Often the case, I think.

We watched “The American” with George Clooney. Well done, slow-moving, sadly violent and just sad. How many people are that lonely in our world…and why?

Maybe you noticed I updated colors and pics on the blog. Tell me if you liked it the other way better. Or if you like this.

Prayers for my friend L’s dad in the final stages of cancer. Prayers for healing for C.

Snow: On the west side of Mesa, you can’t walk ecause of the snow. On the east (and by our house), it’s all melted except in odd, shaded spots. It’s 40’s and 50’s every day. Spring in the winter is what I call January and February in the Springs.

Planning a trip …we are, if I didn’t tell you, in the midst of serious move plans. To somewhere around the Twin Cities. A several year topic around the house. It is a huge thing in some ways; we’ve been in Colorado 15 years nearly. How I walk away from my loved ones here is more than I can figure out. To not worship at First Congregational …ach. On the other hand, this is our 23rd house and…why not have 24? To live and cook at sea level has long been a goal for us…to be able to plant a big garden and eat a little off our own land is another…for me to find a job is a biggie. That just hasn’t happened here.
So, it’s time. There are a few people I’d like to put in my suitcase and you know who you are.

Drank some Chappellete cab Friday night–a soooo sweet Christmas gift from someone we love. Ye gods and little fishes, that was a tasty wine. 2006. Mymymy. And did it have a steak? Yes. Thank you!!

Going to the Mondavi wine dinner at The Blue Star Tuesday…a great night and someone’s birthday, too. Happy Day.

I am working on BLUE CHEESE Biscuits w/ Steak. Sneak Peak:

Happy Birthday on Monday to our much loved son, Sean

Be well in 2011 as you sing a new song,
Alyce

You Know You Love Chicken Basil, but Tell Me Why?

November 9, 2010December 22, 2013 / More Time at the Table / Leave a comment

You know how you have an addiction to certain Thai restaurants? (If you know why, let me know.) Now I like almost all things Thai foodie, except I can’t handle the tres, tres spicy dishes. “I like them; they don’t like me.” My father-in-law, Gene, says that, and he is so right. Ever since I came back from summer study at University of St. Thomas, I’ve been just dying to get into cooking Thai. For two summers, we lived above a Thai restaurant and I think it began to get into my pores.

I’ve dibbled and I’ve dabbled and I’m now at the point where I’m making it up as I go along. Perhaps it’s because I eat at Bhan Thai sometimes once a week…usually to get in an all-veggie meal that’s not a salad. Each dish provokes, “What’s in this?“

Here’s my Thai basil with regular basil. Planted in a pot under a shade tree. It’ll burn up in the Colorado sun otherwise.

Finally, though, I kept looking at my Thai basil out by the whiskey barrel under the tree….and I knew its days were numbered. Not that fall is ever REALLY coming (and winter, true winter, only makes it a couple of times a year in the Springs, despite what others think), but we do get freezes. And herbs that haven’t been cosseted and lovingly brought in to my dining room south window bite the dust. Or whatever herbs do. (Sometimes they resurrect in the spring.) All told, it was time to get my Chicken Basil on.

So google that and put it in your pan. There’s a million Chicken Basils. But most of them are almost all chicken. I sooo wanted a big bunch of veg in this one. And the one Thai cookbook I wanted to buy is out of print. Figure it out yourself, I said. You’re a cook; you’ve got the stuff. And here’s what I got. Do use fresh herbs; if you can’t do all three, don’t make it without at least the basil. I think that if you have the minty Thai basil, you could consider skipping the other two herbs, but I like it with all three.

And, like everyone else, I’ll tell you to drink a little riesling with this. I do so like the Oregon ones… Chehalem in particular. They do a fairly dry one that’s just does my taster good.

Alyce’s Chicken Veg Basil serves 4

Set the table, pour the water or wine, etc. Then start to cook.

Rice:

First make enough rice for four people: Bring 2 cups of salted and peppered water and a cup of rice to boil. Lower heat to simmer, cover, and cook until done. (About 20 minutes at sea level… a few minutes more at altitude.) Add 1/4 c chopped cilantro and toss with a fork. Replace lid to keep warm (up to half an hour) until the chicken and vegetables are done. (I like medium-grain, cheap rice for this. It should be sticky.)

Ingredients for stir fry:

2 boneless chicken breasts cut into 1″x1″ pieces
2T fish sauce
1 1/2 T soy sauce
1T water
1 1/2 t sugar*

2 T cooking oil
1 large onion, thinly sliced
2 cloves garlic, ditto
1 small zucchini, sliced thinly
1 small yellow squash, sliced thinly
1/2 red sweet pepper, sliced thinly
1/2 yellow sweet pepper, sliced thinly

1 tomato, fresh, cut into quarters and squeezed to get juice and seeds out. Next, cut into medium dice.
1 jalapeno, minus seeds and membrances, finely minced (for mild, use 1/2 the jalapeno; add more for hot)**
1 c fresh basil or Thai basil left whole, divided
1/4 c cilantro, chopped roughly
1/4 c fresh mint, chopped roughly
Freshly ground black pepper

Have all this stuff ready to go.

Instructions:

1. In a medium bowl stir together cut-up chicken and the next four ingredients, fish sauce-sugar. Let sit while you
2. In a wok or large deep skillet, heat oil over medium high heat and cook sliced onions for about two minutes. Add sliced garlic, squashes, sweet peppers, tomato and jalapeno. Let cook another two minutes, stirring often.

3. Using a slotted spoon, remove chicken from sauce and add to the pan of vegetables. Add half of the basil, the cilantro and the mint. Season well with black pepper. Cook about 3 minutes until chicken is no longer pink. Pour sauce into wok/pan and cook another 30 seconds or so, stirring all the while. Spoon in to serving bowl and top with remaining whole basil leaves. Serve with the hot rice.
*sauce recipe from FOOD AND WINE
**Whole jalapeno, seeded and membranes removed, minced finely for hot. (Hotter? Pass crushed red pepper at the table. You could also use Thai bird chiles, but jalapenos are more accessible here.)

Two-Dog Kitchen and Around the ‘Hood
Still feeling like summer around here….Decks got painted over the last two weeks.

This is what we call “The Doggie Door.” Still in the 60’s. Changing tomorrow.

Hasn’t frozen yet.

Are you gonna eat that?

This week, I’m testing pizza and have already made some. I teach the Italian section of “Cooking with Music” this Saturday and I WILL be up-to-date on my crust by then! Blog coming, I’ll hope.

This is the first try at a 15″x13″ margherita. It had its ups and downs Cool thing about it is it’s baked in a half-sheet pan like anyone has. You could do it tomorrow!

Fitness update: Gabby and I hiked the local hills instead of me going to the gym. Spiritual practice of “putting one foot in front of the other,” as Barbara Brown Taylor says. Dave and I worked out together on Saturday morning…before going out to breakfast. Gee.


Here’s The Church at Woodmoor, where I’ve been worshiping and directing the choir lately. It’s a bit hard to photograph, but you get the idea. Lots of wood; interesting light. Loving singers and congregation. They’ve been very welcoming and I’ll miss them when I’m gone. I’m in the process of new job applications now. Today, I had to write my philosophy of music in worship. Good experience. Not as simple as it sounds. We’ll see. Living “Sing a New Song,” Alyce.

…And the living is easy…

August 16, 2010December 22, 2013 / More Time at the Table / Leave a comment

I have a friend who just lives for pasta.

Too bad she didn’t show up last night for this luscious bowl.

Fresh tomatoes

Olive oil

So much garlic

So much basil

Brie. Not so much. But enough.

I’ll just have to make it again when she can come.

She knows who she is.

Please let my tomatoes keep coming so we can have this again.

First ripe tomato this year. Planted Memorial Day weekend. Ooh.

This is a summer meal.

Tomatoes are ripe.

You can’t cook much because it’s too warm.

The deck calls you.

An inexpensive, but lovely white burgundy is cold in the frig.

It doesn’t overwhelm this meal, but is just so obviously fine to drink WITH it.

It doesn’t hide flavors and you’re not terribly aware, “Oh this is a fantastic chardonnay.”

Tomatoes

Basil

Pasta

Grilled corn

Eggplant

Old-fashioned garlic bread

Come on home, honey; it’s summer at Alyce’s.

And not for long either. Last night was 57.

It was 68 at 5pm tonight and windy.

Then the rain started.

Eat fresh herbs while you can.

On to the food…

This is an old SILVER PALATE recipe; it doesn’t get any better. It’s on page 79 if you want to look at it; here is my version. Less salt, smaller portions. La.

Linguine with tomatoes and basil ala Silver Palate

I think this makes 6 smaller servings, though SP says 4-6 and uses more (1.5 #) pasta

4 large ripe tomatoes, cut into 1/2″ cubes (or more if you’d like)

1 # brie, rind removed, torn into irregular pieces

1 c fresh basil, cut into strips (save stems)

3 garlic cloves, minced finely as you can

1 c extra-virgin olive oil, best you can afford (yes, you can cut back on this if you must)

1/2 t salt

1/2 t freshly ground pepper

1 # whole wheat linguine (I like 365 brand from Whole Foods)

Combine tomatoes, Brie, basil, garlic and olive oil in a very large bowl. Add 1/2 t salt and 1/2 t pepper. Let sit 15 minutes. Meantime, bring 8 qts of water to boil in a 10 or 12 qt stockpot. Salt and oil the water. Throw in the basil stems. Add some pepper. Add pasta and boil about 10 minutes, maybe 12 if you’re at altitude like me. Drain and immediately add to bowl with tomato mixture. Mix well and serve hot, warm, at room temperature or cold.

And what did we have with this?

Well, I had two ears of leftover grilled corn.

I had an eggplant (cheapola at $1 per right now) that needed to be eaten, so Dave grilled that.

I had an idea they should go together, so here’s what I did:

Summer Confetti

1T olive oil
1/4 c red onion, chopped coarsely
1 stalk celer, minced
Kernels from 2 ears of corn, cut from the cob
1 eggplant, grilled and chopped into 1/2 ” pieces
2t jalapeno, very finely minced indeed
1/2 medium zucchini, chopped into 1/2 ” pieces
3T mixed fresh herbs (you could use one or many; I used marjoram, oregano, rosemary, parsley and tarragon)

In a very large skillet, heat oil and add onion. Saute for several minutes until wilted. Add everything else but the herbs and, stirring frequently, cook for about 10 or 12 minutes until vegetables are softened, but still holding their shape. Garnish with any fresh herbs and serve hot, warm, at room temp or cold the next day.

Dessert? Oh, it’s Colorado peach time!

So…..

This was Friday and Saturday night dessert. David Lebovitz’ Vanilla Frozen Yogurt and Colorado Peaches.

Two-Dog Kitchen and/or Around the Hood
I’ve started a new interim job at The Church at Woodmoor, a non-denominational church up in Monument, Colorado. I’m directing the choir through Advent. Come visit! Worship is 10am.

At home:

Skippy’s here this weekend.

A Saturday run up to Florrisant to the Thunderbird Inn with our neighbors.

Bison and bottled beer. MMM.

Skippy trying to get into the Pinot glass cabinet

Stuck on the deck–through the glass.

See the animals in their new on-line movie, a big hit on youtube:

http://www.youtube.com/watch?v=83TCHVP7st4

Sing a new song,

Alyce


In 2 qt saucepan, heat 2 c whole milk, 1 c plain yogurt, 1 t salt, 2t vinegar for a few minutes. When curds form, pour the mixture through a colander or sieve lined with 2 layers of cheese cloth.