Gnocchi: What is it and what do I do with it?

Tired of the same old baked, fried, or mashed recipes for potatoes?  Let me introduce you to Gnocchi (pronounced in Italian - nyawk-kee).  Both versatile and delicious, gnocchi are small dumplings usually made from potato, semolina or flour.  They are typically served with a sauce of some sort, but it doesn't have to be a complicated process.

You can make your own gnocchi, but there are also many pre-made gnocchi options in the deli and/or Italian sections of your grocery....yes, even gluten-free, organic, non-GMO, and vegan choices. Pair gnocchi with savory fall menus, such as Chicken Marsala (pictured below) and acorn squash, or make it a complete meal by adding your favorite marinara topped with Parmesan cheese.  You will not be disappointed!

"If your mother cooks Italian food, why should you go to a restaurant?"

Martin Scorsese

Delallo's Potato Gnocchi with Sage Butter Sauce

• 1 (16-ounce) package DeLallo Gnocchi
• 8 tablespoons butter (1 stick)
• 1/3 cup fresh sage leaves, thinly sliced
• 1 1/2 teaspoons fresh lemon peel, finely grated
• Salt and pepper

Directions:

Cook gnocchi according to package directions and drain.

Meanwhile, cook butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper.

Toss gnocchi in skillet with butter sauce and cook together on medium-high heat for about 2 minutes to combine flavors.

Serves 4

http://www.delallo.com/recipes/potato-gnocchi-sage-butter-sauce

Simply Bruschetta

I love farmer's markets, but they are not always available year-round.  When I go to the grocery, most of my items come from the outside aisles of the store. What do I mean by that? Typically, fresh and frozen products are located in the aisles toward the outside edges of the store: vegetables, fruits, herbs, organics, meats/seafood, dairy and frozen vegetables. I do buy canned goods, paper/health products, spices, rice/beans, wine and condiments on the inner aisles, but I try to avoid the sugared drinks, chips/crackers, candy and layers of processed boxed foods. With the exception of the bakery and checkout lane temptations, the closer a product is to the outside of the store, the healthier choice it is for my family.  

Bruschetta is a family-favorite evening snack or party appetizer. It is a quick dish that uses simple ingredients found on the outside aisles of your market or local farmer's market!

"If we're not willing to settle for junk living, we certainly shouldn't settle for junk food."  

Sally Edwards

Simply Bruschetta

1/2 French or Italian Baguette (other heartier breads work too) - cut into 1/2 inch slices 

Broil slices on each side until nicely browned (watch carefully)

Rub each side of toasted pieces with the cut side 1/2 of a  peeled garlic clove

Mix in a small bowl:

3 Roma tomatoes, seeded and diced

2T olive oil

1T balsamic vinegar

Freshly ground black pepper

Top each slice of toasted bread with a spoonful of tomato mixture.

Top with fresh basil (cut in strips) and grated Parmesan or Romano cheese.

Venetian Sausage Bites

As I reflect on 2013, I am grateful for all the people I have encountered, and  the experiences we've shared.  My husband retired from the Army and started a new instructor position.  We moved from Colorado to Tennessee, and our children continue to adapt and amaze us.  It has been a bittersweet, busy year full of ups and downs....can't wait to see what 2014 has in store for our family!  

Whether you are ready to ring in the New Year, watch your favorite college bowl game or mix it up with friends, Venetian Sausage Bites will satisfy all the carnivores at your table!  This sassy appetizer is made with simple ingredients, and takes no time at all to prepare.  Blessings to you and yours in 2014!

"Italian food is all about ingredients,

and it's not fussy and it's not fancy".

Wolfgang Puck 

Venetian Sausage Bites

Courtesy of Michael Chiarello

6 sweet Italian sausages

2 T olive oil

1 C balsamic vinegar

Fill a large skillet 1/2 way with water and bring to a simmer.  Add sausages and poach for 6-7 minutes until firm.

Drain the sausages and slice into bite-size pieces (5-6 per sausage).  In a large skillet, heat 2 T olive oil.  When hot, add the sausage and cook on both sides until brown.  Drain off the fat and add balsamic vinegar.  Simmer until vinegar is reduced and syrupy.   Don't worry if the vinegar smells at first...just turn on the fan above your oven.  The sausages will also get dark due to the vinegar, but once reduced, the balsamic syrup left is sweet and wonderful!

It Takes All Kinds of Kinds

It Takes All Kinds of Kinds

As I prepared my wintertime minestrone soup, I am reminded of how diverse the world is.  As a former Army spouse (once a military spouse, always a military spouse), I learned very quickly that it takes all kinds of kinds to execute and support the mission.  I was fortunate to live in many different places, and to experience different cultures and people.  What a blessing!  I guess that is why I feel comfortable traveling and trying new foods.  My children also love to have new adventures, and aren't afraid of new menu items.  

With my husband now retired from the military, I find myself missing the Army life - even with all its unpredictability!  I watch so many people get stuck in their comfort zones, which can stunt their life experiences.  Complacency sets in, and they don't challenge themselves anymore.  Phrases like:  "Oh, I am too old for that now", or "I am set in my ways" come to mind. Tell that to Betty White, Margaret Thatcher or Ronald Reagan!  Always remember the impact you can make.  Never be afraid to get in there and embrace change and diversity. You never know whose life you will inspire, or how you will be blessed! 

"Don't try to be young. Just open your mind. Stay interested in stuff. There are so many things I won't live long enough to find out about, but I'm still curious about them. You know people who are already saying, 'I'm going to be 30 - oh, what am I going to do?' Well, use that decade! Use them all!"

Betty White

Winter Minestrone Soup

4 oz. bacon or pancetta, chopped

1 small onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 can crushed italian style tomatoes (I like San Marzano)

2 t dried basil 

2 T tomato paste

4 C chicken broth

1/2 C orzo or ditalini pasta

16 oz. bag of mixed vegetables (you can use any combination you like - I like an italian blend).  **You can substitute fresh veggies of any kind (just steam and chop them a bit first)

1 can cannellini beans, drained and rinsed (other beans can be substituted)

Salt and Pepper

Grated Parmesan 

In a 4-qt. saucepan, cook bacon or pancetta over medium heat until crisp.  Add the next 4 ingredients and cook until vegetables are tender.  Stir in tomatoes and paste, and cook for two minutes.  Add broth and bring to a boil.  Reduce head and simmer for 15 minutes.  Add orzo or pasta and simmer for 10 minutes, stirring occasionally.  Stir in vegetables and beans and simmer another 5 minutes.  Season and serve with grated Parmesan.  Serves 4-6.

 

KISS: Keep It Simple Stupid

Keep It Simple Stupid

With the holiday season upon us, I reminded of a phrase from my journalism days:  KISS - keep it simple stupid.  In the writing profession, KISS refers to limiting flowery phrases, adjectives or adverbs, thereby leaving actual ideas, content or news.  

The same technique should be applied to everyday life, especially during the holidays.  As we rush around trying to attend every holiday event, from the classroom to the office, we often feel the need to create spectacular (usually complicated) appetizers or desserts to bring to said socials.  There is no need to try that new dramatic recipe you just saw in a magazine, or to buy an overpriced delight designed to impress.  

Rather, find your tried and true cookie recipe or appetizer - you know, the ones everyone already loves and that you can make in your sleep.  Bring a dish that is comforting, non-complex and genuine.  It will be easier on you, and will delight even the most fickle of crowds.  With cooking, as in life, more is not always better.

“Simplicity is the ultimate sophistication.” — Leonardo da Vinci

Fresh Mozzarella with Basil **

• Fresh mozzarella - you can buy this in the larger ball size, Oviolini (smaller balls), Bocconcini (bite size), Ciliegine (little cherry size) or in a log shape - sometimes sold with prosciutto mixed in. Usually in the deli section.
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Freshly ground pepper

Cut mozzarella into 1/4" slices.  Tear basil leaves into pieces if using larger basil, but use whole smaller leaves.  Alternate cheese and basil in circular design around the plate working toward the middle (or design however you choose).  Drizzle with olive oil and balsamic vinegar and top with freshly ground pepper.  

**The recipe is very versatile.  You can also add cut tomatoes to create insalata caprese, or prosciutto or salami to add a different flavor.  If using small balls of mozzarella, you can alternate them on skewers with cherry tomatoes and basil using the same drizzle technique with the oil and vinegar. Don't be afraid to try simple versions of this recipe!

All Warmed Up!

All Warmed Up!

Every morning my son comes down from his room and says:  hot chocolate please!  This morning, school was called off due to icy road conditions.  Cocoa was on everyone's request list.  This time-honored beverage has many variations, and you can buy it in one-serve packets or by the canister.  It is available in large supermarkets or the latest corner gourmet shop touting unique varieties.     

What makes hot chocolate so special?  I doubt it is the basic ingredients that inspire us.  Cocoa is nostalgic and brings us back to a simpler time and place. Does it remind you of sledding on a snowy winter day?  How about Christmas morning opening up presents?  For me it represents the warmth of family and the joy of non-complication.  Make of cup of hot chocolate, or consider giving a jar of it as a gift.  Either way, it will thaw what the world so often chills.

"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz

Italian Hot Chocolate - (adapted from food.com)

5 tablespoons cocoa powder
2 tablespoons sugar
6 ounces dark chocolate, finely chopped (at least 70% cacao)
2 cups milk
*You can top with whipped cream, cinnamon, espresso powder or all three!

In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk,
Heat until the sugar melts and no lumps remain, stirring well.  Bring to a low boil, stirring constantly; add the remaining milk.  Turn off the heat, add the chopped chocolate, stirring until smooth.  Top as desired and enjoy!