mnbmkj

jhnbgvjhg


hgbjkj
jklkj

Baked Gnocchi with Pesto, Kale and Sausage

Where has baked gnocchi been all my life?  Do you ever find a recipe and wonder how you could have gone so long without having made it? The instant I saw this recipe I knew I had to make it. Kale, pesto, sausage, gnocchi and cheese - how could anything that involves all of that not be a home run? Braised kale with pasta is probably the dish I make most often and this was a cheesy, decadent version of that. I may have to double this recipe next time I make it because my husband polished off half of it in one sitting and I have a lot more mouths to feed in the house. You'll need three dishes for this but otherwise the cooking isn't elaborate or time consuming and I know this is one of those meals that will come together more and more quickly the more I make it. I once made gnocchi from scratch.  Never do that. Baking a casserole with gnocchi is such a welcome change from a typical casserole with pasta. It seems more forgiving when it comes to the risk of getting overcooked, and it reheats beautifully. And bonus points for something warm and comforting during the winter that has green in it.  

Baked Gnocchi, adapted from Two Peas and Their Pod

1 lb potato gnocchi (I got this from Trader Joe's, in the pasta aisle)

2 fresh sausage links (I used a mild Italian chicken sausage)

1 bunch lacinato kale

2 T butter

2 cloves of garlic, pressed

2 T flour

1 c mik

1/4 c basil pesto

1 1/2 c shredded mozzarella cheese (I actually think this dish only needs 1 cup total)

1/4 c parmesan

salt, pepper

pinch of freshly ground nutmeg

pinch of ground mustard

Bring a medium pot of water to boil, salt, and add gnocchi. Cook according to package (mine was for 3 minutes). Drain and set aside.  Place pot back on stove and heat some olive oil. Squeeze sausage out of its casing and brown while breaking up. Meanwhile finely chop kale (off ribs) and add to the pot, salt, pepper and cook for about 5 minutes. Remove from heat, stir gnocchi in and toss this all into a medium sized casserole dish. Either reuse the same pot or heat butter in a smaller one to make the cream sauce. Add garlic to the butter and whisk. Add flour and whisk until the flour has toasted and thickened into the butter. Pour milk, add nutmeg and mustard. Whisk until sauce has thickened and turn off heat. You may want to salt and pepper but the sausage, pesto and cheese may have enough added salt. Stir pesto and 1 c of the mozzarella (or 1/2 cup) into the cream sauce.  Pour this mixture over the gnocchi. Sprinkle remaining cheeses over. Cover with foil and bake 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes until the cheese melts, slightly toasts and bubbles.   

Chicken Nuggets

These homemade nuggets are crunchy. And satisfying for growing, hungry kids that I swear I do nothing but feed, all, day, long. I first dredged the chicken in farina (cream of wheat), then dipped in egg, and then did one last coating in panko. You can bake them but I prefer a pan fry. If you have any left over they reheat really well on a panini press lined with foil or a warm pan which will bring back the crunch. For some crazy reason my kids aren't into dipping sauces at all but I'm sure you can come up with something creative.   

2 chicken breasts, boneless, skinless
1/4 cup farina
2 eggs
1 cup panko
1 T parmesan cheese
1 t paprika
salt, pepper, oil for frying

Cube chicken into bite size pieces and place in a ziplock bag. Salt and pepper. Pour in farina, seal, and shake to coat chicken.  Set out two breading pans - fill one with panko, paprika and parmesan and beat eggs in the other.  Dredge chicken in batches in egg and then panko.  With a large pan on medium heat, fry until brown and crisp on each side.  

Chocolate Pudding

At some point during my third pregnancy I got a massive craving for chocolate pudding pie - something my mom used to make with a graham cracker crust. Cravings were hard to fulfill while I was busy with two other kids and I remember it took me several days before I was able to gather the ingredients, find the time to assemble it and then wait patiently for it to set in the fridge. That was one heavily first slice.  I found this recipe from Williams and Sonoma and now the chocolate pudding has become a family favorite and something I love to make on occasion. It made the cut when planning our meals in preparation for a big blizzard we just had and with an extra set of hands at home I actually had time to snap a photo. One of these was definitely my reward for helping shovel and pulling sleds while a 20 lb baby was strapped to me. The recipe makes enough to fill 6 small cups halfway so you have plenty of room to top the rest with whipped cream before serving.

2 1/2 cups milk
5 oz semi sweet chocolate
4 egg yolks
3/4 cup sugar
3 T cornstarch
1/4 t salt
1 1/2 t vanilla extract

In a heavy nonaluminum (I use enamel) saucepan over low heat, warm the milk and the chocolate, whisking until the chocolate is melted. In a bowl, whisk the egg yolks and sugar until pale yellow. Add the corn starch and salt and vanilla, then whisk until blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over medium heat until it thickens and begins to bubble slowly, around 6 minutes.  Remove from the heat and stir until smooth. Pour into serving dishes, cover with plastic wrap and refrigerate until cold and firm, 2 to 3 hours. 

Hot Fudge

It's been so long since I've posted a recipe.  I have so many stories to share and recipes to write about but I'm not particularly in a writing mood I just really want you to make this hot fudge sauce before summer is over.  It will make your family and friends so incredibly happy.  I love how bitter and dark yet creamy it tastes.  It's silky smoothy but perfectly sticky and just how you want hot fudge to be.  I highly recommend it poured over a scoop of vanilla ice cream with a scattering of crushed peanuts.  I tweaked the recipe ever so slightly but the original is perfect so I will share that.  Of course as you can imagine, the quality of the chocolate you use really comes through, so take that into account when choosing your ingredients.

Recipe from Brown Eyed Baker

2/3 heavy cream
1/2 cup organic corn syrup 
1/3 brown sugar (recipe calls for dark but I used light)
1/4 cup Dutch processed cocoa powder (regular is also fine)
1/4 teaspoon sea salt
6 ounces bittersweet chocolate, divided in half
2 tablespoons butter
1 teaspoon vanilla

In a saucepan (I use an enamel milk pot which I love and highly recommend for your kitchen), over medium heat, bring cream, syrup, brown sugar, cocoa powder, salt and half the chocolate to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally.  Remove from heat and stir in remaining chocolate, butter and vanilla, stir until smooth and incorporated.  Let cook for 20 minutes before using (it will continue to thicken).  Store in an air tight container for 2 weeks.  To reheat, you may microwave or heat in small sauce pan on stove (I use a small Turkish coffee pot which I also recommend for your kitchen).
      

Kale and Farro Salad

Oh what??  A blog post?  Do people even blog anymore?  Or are Instagram posts enough these days?  I've certainly fallen off the face of the earth but for some completely valid reasons.  My camera broke for starters, which was tragic.  We tried to get it repaired but in the end it was just as economical to purchase a new one.  Also, I'm expecting, and I had the worst morning sickness ever.  It lasted well beyond the first trimester, and only around 20 weeks did I start finally feeling better.  So much better that I've been scouring new recipes and back in the kitchen with gusto.  Despite the nausea I still had a hungry family so there was plenty of cooking going on but not with a smile on my face, that was for sure.  I was, however, smiling and excited when I was making this salad.  Do you like how I just flew by that pregnancy announcement?  Apologies to close friends who are finding out this way, I haven't quite figured out if people really care when you're expecting your third.  That, or I've grown a bit weary of the "Mmm, OK, good luck with that" look.  But back to this salad.  If you haven't cooked with farro you really should.  It's a fantastic whole grain with great texture and flavor.  The equal partner in this salad is the kale and the goat cheese and pesto just make it that much better.  Such a hearty salad, you guys.  And kale holds up so well to dressings that it will stay in the fridge for a few days while it waits for you to dish it out in your lunches.  I threw a dressing together so make what you will of it, or make your own.  You can't really go wrong.  I say that a lot don't I?

2 cups farro (perlato, pearled)
4 cups water
1 bunch lacinato (dinosaur kale)
1 clove garlic
salt
goat cheese 
1/4 c toasted pecans
for dressing, juice from one small orange
t honey
t balsamic reduction (optional)
1 t mustard
2 T olive oil
2 T basil pesto
pinch of pepper

In a medium sauce pan heat a bit of olive oil along with a clove of garlic, pressed.  Add farro and toast for a minute.  Add water.  Let water come to a boil then reduce to a simmer and cook until tender, about 20 minutes.  Pearled farro should cook relatively faster than non pearled (the outer husk is removed).  Sprinkle a generous amount of salt and then with a fork fluff up the farro and toss into a large bowl.  Wash, prep and chop kale very thinly.  Whisk up dressing.  Pour half into farro and toss.  Toss in kale and stir in remaining dressing.  If the farro is still pipping hot it will tender the kale a bit, or, you could wait until it has cooled.  Next, crumble and stir in goat cheese.  How much you want in there is up to you.  I added an entire small log which I feel is about 6oz?  Maybe I'm crazy, but definitely a few tablespoons.  The creaminess of the goat cheese is so perfect with the nutty farro and leafy kale.  Lastly, toss in pecans.  Serve at room temperature.  This truly gets better the longer it sits around.  I would actually let it sit for a few hours before serving so the kale has chance to tenderize.