From the Archives: Roasted Cod with Caponata

Have you evert tried caponata? My obsession runs deep from 2010 when I first started trying to make it at home. Imagine lots of veggies, rich tomatoes, and briney capers all melted together into sweet and salty perfection. Caponata is a great thing to make a pot of and use over the course of a week. Great for dipping bread in, tossed with pasta, grilled meats, or topped on your favorite white fish like this recipe. I like to use cod or halibut when I make this because it is a firm fish that can stand up to the strong caponata. This is the perfect recipe for even the harshest of fish critics, everyone wins. 

Roasted Cod with Caponata
forks & amusement 2010
serves 4

1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too

Preheat oven to 375 degrees. 

In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat. (this can be made in advance and stored for a few days in the fridge. Make extra and enjoy all week with bread, my fave)

Place fish on a roasting pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch. 

Serve in pieces, topped with caponata. 

xo
Erin 

Weeknight Dinner

                      How many nights do you cook dinner? Kind of depends on the week, right? I am at about three to four nights right now. That does not count the nights that I am alone with the kids and we have "snack" dinner (hummus, crackers, fruit, hard eggs, salami, etc.) or I just make some spaghetti and cut up fruit (kind of my fave night). The other nights we are out or get take out. Three to four feels good to me, and that usually gets upped as it gets warmer and its easy throwing burgers on the grill and roasting some sweet potato fries. 

But making dinner can be hard, even for the most seasoned cooks, even when you have planned it way in advance, even if your kids will eat everything (bless you if they do). So no judgment here if you have eaten leftovers all week or have to throw out food in your fridge you were certain you would cook one night. We are all doing it and it is totally fine. 

I am going to try and share more of our simple weeknight meals to hopefully give you some ideas and share timing. You will see these are simply prepared, mostly healthy, and not that adventurous. Because when 5pm rolls around the last thing you want to do is dive into a complicated recipe. That is what Sundays are for. Or your favorite restaurant.  

First up is this meal from last night. 

         

Grilled Flank Steak with Cauliflower Rice and Grilled Asparagus

Ingredients you need: 

Enough Flank Steak to feed all the mouths in your house 

white wine (that old bottle in your fridge is totally fine)

Dijon mustard

garlic

shallot (optional)

olive oil

salt & pepper

1 head of cauliflower

Asparagus (1 bunch for every 2-3 people)

Step 1. 

Marinate the steak: Whisk together 1/3 cup each wine, mustard, and olive oil. Smash a couple garlic cloves and chop up a shallot if using. Add it to the marinade . Using a small knife, score the very top of steak in a pattern like this ###.  Place the steak in a plastic bag, pour the marinade in and seal up attempting to get all the air out. Massage in the marinade and refrigerate. This is enough marinade for up to 2 lbs of steak. If making more, just add more of each ingredient, you cannot really mess it up. You can do this the day before all the way to 20 min before grilling. 

Step 2. 

Make the "Rice" (if you are over fake rice, just grab a couple of those brown rice packs that cook in 90 seconds and season yourself. Do it all the time): Working in batches, add raw cauliflower to a food processor or Vitamix, or whatever you have that blends things. Pulse until the cauliflower magically turns into the size of rice. Place in a bowl and repeat with the rest of the cauliflower. Can be done in advance, just refrigerate. 

Step 3. 

Prep the asparagus: Cut the ends off the asparagus and place in a plastic bag. Add enough olive oil to lightly coat them and season with salt and pepper. Close bag and shake it to make sure everything gets seasoned. Toss in the fridge. 

Step 4. 

Heat the grill to medium-high heat. Take meat out of the fridge.

Step 5. 

Heat a large skillet over medium heat and add a few slugs of olive oil. Smash two garlic cloves and add to the hot oil, cook for a minute or so, then add the rice. Sauté for fifteens minutes and season with salt and pepper. Remove the garlic before serving. Set aside and keep warm while you make the other food. 

Step 6. 

While the rice cooks, put the steak (throw some salt and pepper on it) and asparagus on the grill. The steak should cook about 5-8 minutes on each side depending on thickness and how you like it cooked. The firmer it gets, the more cooked it gets. The asparagus cooks for about 10-15 minutes and just flip once or twice. It is done the it is tender. Let meat rest on your cutting board for ten minutes. Keep asparagus warm in oven or put some foil on it. 

Step 7. 

Slice the meat in the opposite direction of the grain (those are the lines running across it). Serve up with the rice and asparagus and pour yourself some wine. 

Does that feel doable? Do you like the format I am writing this in? Suggestions more than welcome. And share your results with me! 

xo

Erin 

Note: Flank Steak recipe adapted from Barefoot Contessa 

Edamame Hummus

In the spirit of St. Patrick's Day (yes, I realize this was over a month ago), I made some green food to bring to a friend's. Besides rolling up some spinach tortillas and adding a little green food coloring to chocolate chip cookies, I made this easy dip. It took 5 minutes and comes together with ingredients you might already have. Or at least most of them. The edamame gives this hummus a new spin since we have all had the same boring one a billion times. Plus, I am sure there are some health benefits of the edamame, so there's that. 

                  

Edamame Hummus

Imperfect Polish 2016

1 bag of frozen edamame, defrosted 

1 can of chickpeas, drained and rinsed

juice of two lemons

1/2 cup tahini 

2 garlic cloves, roughly chopped

water and/or olive oil

salt and pepper

Place the first five ingredients in a blender/food processor/bullet/vitamix and process until smooth. Add in some water and/or olive oil to desired consistency (start with a little, process, add more if you need it, repeat until you get to what you like). Season to taste with salt and pepper. Can be store in the fridge for 5 or so days. 

Enjoy! 

xo

Erin 

Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Turkey Sausage & White Bean Soup

The kids are kind of getting into soup, which makes me extremely happy since I would eat it every night if possible. The concept of everything mixed together is still a little questionable to them, so I have to admit that sometimes I am fishing out just the stuff they like from some of my favorite soups. Of course I swore I would never do that, but here I am. 

This soup required minimum "sorting" so I call it a winner. And because it is so full of flavor, they missed the fact that they (god forbid) ate an onion piece or two. This soup is easy, a crowd pleaser, and generally healthful. It is best served with a giant heap of Parmesan sprinkled on top (still healthy in my book. ha) and a few dashes of hot sauce if you are into heat. We ate it for dinner one night and I consumed the rest at lunch. Yes, a hot lunch! crazy. 

Turkey Sausage & White Bean Soup

Imperfect Polish 2015

serves 6-8 

olive oil

26oz smoked turkey sausage, like kielbasa, cut lengthwise, then chopped

2 leeks, cleaned and chopped (if leeks freak you out, just use an onion)

3 carrots, chopped

3 celery stalks, chopped

2 cloves of garlic, minced

1 cup of white wine

2 - 15oz cans of white beans, like cannellini 

15 oz diced tomatoes

1 1/2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of chopped fresh rosemary

6 cups chicken stock

1 cup chopped kale (about one small bunch)

juice of half a lemon

Grated Parmesan cheese for serving 

In a large pot, heat about two tablespoons of olive oil at medium heat. When the oil is hot, add the sausage and brown, stirring occasionally until it is all browned a bit. Remove sausage from pot and place in a bowl. 

Add the leek, carrot, and celery to the pot. Sprinkle with just a bit of salt and sauté until starting to soften, about 10 minutes.  Add in the garlic and cook for a minute. Then pour in the wine and scrape up all that browned goodness from the pot and let cook until reduced by about half (about 5 minutes. It needs to boiling, so if that is not happening, turn up the heat a bit). 

Add in the beans, tomatoes, salt, pepper, and rosemary. Stir everything together and let cook a few minutes. Then add in the stock and and sausage, and bring to a boil. Turn heat down to low and simmer for 30 minutes. 

Turn off the heat and add in the kale and lemon juice. Stir until kale is just wilted and taste for seasoning. Serve warm with heaping spoonfuls of Parmesan cheese. 

Enjoy! 

xo

Erin 

My House Dressing

Since we are getting deep into the season of eating, throwing in a salad most nights is usually a good idea. To make sure this actually happens and that we are eating healthy, I have been making big batches of salad dressing to keep on hand. This dressing is easy, uses ingredients that probably already have, and will last in the fridge a couple of weeks. Add to any salad, use as a dip for veggies, marinade chicken in it, the possibilities are endless. 

And an extra tip for making salads in advance, yes it is possible. As you can see in the picture below, I cut up the avocado or apples or any other fruit of veggie that will turn brown after cutting and mix it in with the dressing. I then add the other veggies/cheese/nuts, then the lettuce. Refrigerate and then toss when ready to serve. 

My House Dressing 

Imperfect Polish 2015

makes enough for 2-3 big salads

2 cloves of garlic minced or pressed

2 heaping Tablespoons of Dijon mustard

1/4 cup light mayo

1/4 cup red wine vinegar (really any vinegar would be ok)

2 teaspoons honey

salt and pepper

1/4 cup olive oil 

Combine all ingredients except oil in a bowl or mason jar. Whisk in the oil (or add in oil and shake if using a jar). Taste and adjust salt and pepper as necessary. 

Enjoy! 

xo

Erin 

Cozy Chicken & Quinoa Casserole

A heavy hearted weekend filled with Prayers for Paris, extra snuggles from those we love, and questions about humanity that have no answers, calls for some comfort on this Monday. This recipe is from the archives on the old site and it is the perfect pre-feasting dinner. It tastes just like thanksgiving, without the guilt. It can be made in advance, travels well, and freezes well. Pretty much perfect. I make more than one every time and pop one in the freezer to have on hand for a lazy winter night. The recipe is simple, delicious, and full of healthy ingredients. Feel free to make this with ground turkey and leave out the mushrooms if the kids are not into them. Add in any other veggies you like as well. 

Chicken & Quinoa Casserole 
serves 8

1 large onion, diced
1 tablespoon olive oil
8 cremini (or white) mushrooms, thinly sliced
2/3 cup cup acorn squash, large dice (about one small squash)
3 cloves of garlic, minced
1 lb ground chicken or turkey
2 teaspoons poultry seasoning
2 teaspoon salt
1 teaspoon pepper
1 1/2 cups quinoa (look by the grains or pasta in your market)
2 cups chicken stock
1/3 cup parsley, chopped
1 1/2 cup reduced fat Monterrey jack cheese, shredded

Preheat oven to 350 degrees. In a skillet, saute onion in olive oil on medium high heat for 5 minutes or until translucent.

Add mushrooms, squash and garlic and cook for 5 minutes. Add chicken, breaking into small pieced as it browns, about 5 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa and bring to a boil. Reduce heat, cover, and simmer ten minutes. Remove from heat. Stir in parsley and 1 cup of the cheese. Transfer ingredients from pan into 9 x 9 casserole dish or baking pan. Sprinkle remaining cheese on top of casserole and bake in the oven for 30 minutes.

Serve warm.

To make in advance, cook casserole all the way through the recipe. Then refrigerate and reheat at 350 degrees until warmed through. You can also freeze it. And either thaw or put straight in the oven frozen at 350 degrees. It will take about 1 hour to reheat. 

xo
Erin

Pine Nut and Parmesan Crusted Fish

Let's get real, fish can be intimidating to make. It can even be intimidating to buy! A few tips at the market. Ask what the freshest and go with one of those options. Nothing worse than days old catch. Ask to smell a piece of the fish that you are buying. If it is fishy smelling, don't get it. Now, if you live anywhere near a coast, I envy you. But for those of us in the middle of the country freshness is hard to come by. Your best ally is the fish monger, he will know the best fish for you. 

I like a firm white fish like halibut, sea bass, cod, or mahi for this recipe, but you could do it with salmon as well. When roasting fish it can be tough to figure out when it is done. Simplest way is to touch it. If the fish is firm to the touch, pull it out. I swear you cannot do it wrong! 

This recipe is so delicious. Easy enough for a week day dinner, but certainly elevated enough for company. It comes together so quickly and you look like a star. 

Pine Nut and Parmesan Crusted Fish
Imperfect Polish 2015
serves 4

1/3 cup chopped pine nuts
1/4 cup grated Parmesan cheese
1 teaspoon of lemon zest
juice of half a lemon
4 basil leaves, chopped
1 clove of garlic, minced
1/4 cup of mayo 
salt and pepper
4 fish fillets (i.e. cod, grouper, sea bass, halibut, anything you like. Wash and pat dry)

Preheat oven to 350 degrees.

Grease a casserole dish with cooking spray or olive oil (or just use foil) and place the fish fillets in it.

In a small bowl, combine all of the rest of the ingredients, then top the fish fillets with the mixture covering the tops well.

Roast the fish until the fish is just firm, then stick under the broiler for a few minutes until  the topping is toasted and bubbling. Depending on thickness of the fish it could be anywhere from 10 minutes to 20 minutes total cooking time.

Enjoy warm from the oven with a spritz of that last half of lemon and a glass of wine.

Note: You can assemble this a few hours ahead and refrigerate. Then let come to room temp and pop in the oven for dinner. 

xo
Erin

Arugula Turkey Burgers & Sweet Potato Fries

Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing. 

Arugula Turkey Burgers

Imperfect Polish 2015

serves 4-6

1 tablespoon Dijon mustard

1.5 tablespoon Worcestershire sauce

1/2 tablespoon salt 

2 teaspoons pepper

1/3 cup grated Parmesan cheese

2 eggs

Tabasco or hot sauce to taste 

1/4 cup panko bread crumbs (sub regular bread crumbs if you want)

2 minced garlic cloves

1 tablespoon balsamic vinegar

1 cup fresh arugula (baby arugula fine or even spinach)

2 lbs ground turkey

In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before. 

When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm. 

Crispy Oven Baked Sweet Potato Fries

Imperfect Polish 2015

serves 4-6

4-6 sweet potatoes

olive oil

tablespoon corn starch

1 teaspoon pepper

2 teaspoon salt

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

1 teaspoon brown sugar (optional)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 425 degrees. 

Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice. 

Enjoy! 

xo

Erin 

From the Archives: Choc Chip Chili

When chocolate is in the recipe for chili, it makes you take a second look. This one also uses different meat than your standard ground and really utilizes all of those spices collecting dust in your pantry. If you love chili (and who doesn't in the winter months), make this immediately. 

Choc Chip Chili

Nigella Lawson - The More the Merrier

serves 12

10 or 5 linked pairs chorizo sausage (not the salami sort), about 1 1/4 lb

3 1/4 lb boneless beef shank, cut into 3/4 inch cubes (stew meat could also be used, but will not be as tender)

3 onions, peeled

3 cloves garlic, peeled

1 fresh long chili, seeded (could not find this, so I subbed in 2 teaspoons chili powder and a serrano chili)

1/4 cup vegetable oil

seeds from 3 cardamom pods (not a fan of this spice and I left out)

2 teaspoons ground cumin (I added a bit more to great results)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon dried red pepper flakes

1/4 cup tomato paste

1/4 cup tomato ketchup

4 - 15 oz cans red kidney beans, drained

3 - 14oz cans diced tomatoes

1/4 cup bittersweet chocolate chips

1 cup water (swished out in one of the diced tomato cans

Preheat oven 300 degrees (You could also use a slow cooker)

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with a lid) or cast iron or enameled dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds (if using), cumin, coriander, cinnamon, and red pepper flakes.

Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4 inch coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them n the pan with the chorizo and onion mix, to brown the meat.

Stir in the tomato paste, ketchup, drained kidney beans, diced tomatoes and 1 teaspoon each of salt and pepper. Add the water and bring the chili to a boil.

Once it is started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook a this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Enjoy!

xoxo

Erin

Chicken Parmesan

I feel like most of my cooking lately has been all about the classics. And making them really good. Or really easy. Either way, there is not a whole lot of creativity happening here, just my versions of foods we all love made simply and deliciously. Chicken Parm is classic American Italian and because everyone loves it, I made it for a dinner party last weekend. I also made it in advance, which is HUGE in my world right now. Little people are not the best sous chefs, so putting this together during nap time was essential. And it was great. Make this before you serve or even the day before, explanation below. Also, I use a ton of help from the store on this to save time. If you are not into saving time then feel free to whip up your own tomato sauce or bread crumbs. I envy you. This recipe is very "as you go" so you cannot mess it up, I promise you. Try it and you will rock it. 

(How bad are my photos lately? Lighting is everything and obviously my kitchen is not great)

Chicken Parmesan 

Imperfect Polish 2015

serves 6-8 (make more or less and just adjust ingredient amounts)

2 cups panko bread crumbs

4 eggs, lightly beaten

1 cup of flour

salt, pepper, dried oregano, dried rosemary

8 thin cut boneless skinless chicken breasts (if your store does not carry this, you can buy 3 lbs of chicken and do this) 

Olive oil 

Butter 

2 jars of your favorite marinara sauce (I like San Marzano)

1 1/2 cups shredded provolone cheese 

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese 

Place the bread crumbs, eggs, and flour in their own shallow bowl or plate. Season each with salt, pepper, a couple of pinches of oregano and rosemary. 

Dredge each chicken piece in the flour, shaking off the excess. Then coat in the egg, then place in the bread crumbs to coat well. Place on a cooling rack or parchment lined tray. Repeat with all of the chicken. 

Place a large skillet on the stove with enough olive oil to coat the bottom well and a couple of pats of butter over medium heat. Once the pan is hot, cook the chicken in batches until golden brown on each side and cooked through. About 3-4 minutes a side. Place the cooked chicken on a cooling rack. If working with a lot of chicken, you can also do this in multiple pans. Change out the oil/butter of each pan after 2-3 rounds of chicken in it. 

(Make Ahead Note: you can make the chicken in advance, let cool, and place in the fridge until ready to assemble and bake the entire dish. Can be done up to two days before) 

In a large roasting pan (you might need two), spread a thick layer of marinara sauce on the bottom. Layer the chicken along the top and sprinkle with the mozzarella and provolone cheese. Dot a bit more sauce around the edges of the chicken and on the top, then sprinkle with grated Parmesan. 

(Make Ahead Note: You can assemble this a couple hours before your event and bake off when ready. This can also be frozen at this point and then thawed a baked when you want it. If bringing this to a friend, stop at this point as well and have them bake off when ready to eat)

Place the pan in a 400 degree oven and bake until bubbling and golden brown, about 20 minutes. 

Enjoy! 

xo

Erin 

Ragu Alla Bolognese

There is nothing like the smell of a great tomato sauce on the stove. Bubbling away for hours and teasing you by taking its sweet time getting delicious. And then, the magic. A meaty and gorgeous sauce over silky noodles is heaven and so perfect for a winter meal. This bolognese is one of my favorite for a few reason. One being that it makes a huge pot that freezes well and can be served for months. It also does not require a ton of ingredient, but does include some vegetables for depth and health? ha It is great on pasta, served in a big bowl with crusty bread, or even on top of soft polenta. Time to tuck in. 

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Note: You could easily put this in the slow cooker to bubble as well if you cannot man the stock. 

Enjoy!
xo
Erin

Holiday Appetizer Favorites

It can be tough with all of the entertaining and company this week and next month. While your table is usually filled with family favorites and traditional dishes, the appetizer can be something you can have more fun with. Everyone loves a nosh when they arrive somewhere or are watching you slave in the kitchen (ha), so here are a few of my favorite appetizers for the season. Click on the name of the dish for the recipe. 

Ricotta & Rosemary Crostini

Very few ingredients and truly one of my all time favorite things to make. Travels well too, just assemble at your destination. 

Raspberry Baked Brie

Warm, ooey, gooey, cheese with sweet jam and a flaky crust. Nothing better and comes together in minutes. 

Edamame Dip with Whole Wheat Pita Chips

Always nice to have a healthy snack around when all it seems we do is indulge. This is packed with flavor and guiltless. 

Garlic & Herb Goat Cheese with Peppers

I make this for myself because it is so fabulous. Truly a crowd pleaser and is made in advance. Tons of flavor and a creamy cheese makes everyone happy. 

If you need any other menu help for your Thanksgiving this week, let me know! 

xo

Erin 

Easy Savory Tarts

This is a great quick app that you can put together easily with just a few ingredients. Plus, you can switch it up to flavors that you enjoy. Any cheese and topping would be delicious and I often just keep the dough in the freezer and bake this up with what I have on hand. I made this for a shower last weekend (excuse the awful iPhone pictures) and it was a huge hit. It works well for parties as it is good warm or at room temperature. Puff pastry dough can be found in the dessert sec ion of the frozen foods aisle at the market. It is an incredibly diverse ingredient, so keep one in your freezer for apps like this and quick desserts.

Mozzarella & Sun Dried Tomato Tart

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

8 oz package of fresh mozzarella, sliced thin

1 cup chopped sun dried tomatoes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup chopped fresh basil

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Line the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the sun dried tomatoes. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Herbed Cheese, Artichoke, & Prosciutto Tart 

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

1/4 cup of soft herbed cheese, like Borsin

1 cup chopped artichokes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup thinly sliced onion 

1/4 cup prosciutto sliced into ribbons

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Spread the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the artichokes, then the onion and prosciutto. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Enjoy! 

xo

Erin 

"Book Club"

Yesterday was just one of those great days. The weather was perfect, the house was clean, the kids were in the best of moods, and "book club" was at my house that evening. 

Miss Mary 

Took the kids out for a picnic at the edge of the property. Feels like a field trip, but we don't have to get in the car. 

I use quotes around "book club" because there is no book at the moment. Everyone is either a new mom, about to become a mom, or has multiple kids under 5, so books are a bit of a commitment once a month. Wine and food we can get behind. It is a great group of girls that I am so lucky to have become close with. It was so fun hosting this time and the weather outside made for great al fresco dining. 

I stocked up at Target on plastic plates, cups, and silverware. I like to use the clear plates to class it up a bit when I do not feel like doing dishes. Target has cute cups and napkins in fun colors. I have been cutting hydrangeas from the yard and they have wilted within hours every time. But, I tried a new trick that I read about online and I am happy to say they are going strong. 

1. Clip hydrangeas from bush and put directly in room temp water. 

2. Take out of water when ready to trim, cut to desired length and place stem in very hot water, almost boiling for 30 seconds. 

3. Place directly into room temp water in vase you want to use. Repeat with each stem or do quickly with a bunch. 

Here are just a few of the few of the menu items, wish I would have gotten pictures of everything. It was delicious. 

Lemon Quinoa with Arugula and Parmesan 

Whisk together 2 tablespoons Dijon mustard, 2 chopped shallots, 1/3 cup lemon juice (3-4 lemons), 2 teaspoons of honey, 1/3 cup of olive oil. 

Cook one package of quinoa according to the package directions and place in a serving bowl. Let cool a bit. Season and toss the quinoa with the vinaigrette (you may not need all of it) to taste.  Refrigerate until chilled. (Can be made a day in advance)

Toss in a few handfuls of arugula and 1/2 cup of grated Parmesan. Toss to combine and serve. 

Water, Feta, and Mint Salad

Simply cube up watermelon, chop some fresh mint, and crumble on the feta. 

White Bean Salad with Cherry Tomatoes and Bocconcini 

2 pints cherry tomatoes, 2 cans navy beans (drained and rinsed), 1 pint extra small bocconcini (mozzarella balls), handful of chopped fresh basil, 3 cloves of garlic minced. 

Mix all in a bowl and season with olive oil, balsamic vinegar, salt, pepper, and crushed red pepper to taste. Toss well to combine and refrigerate at least one hour or overnight. 

Great served alone, tossed with pasta the next day, or salad greens. So yummy. 

Fresh Tomato Pasta with Mozzarella 

Chop 3-4 fresh tomatoes, crush two garlic cloves, rip up a handful of fresh basil and throw in a big bowl. Season with a bit of salt and pepper. Let sit at least one hour and up to all day. 

 Remove the garlic cloves. Cook your favorite pasta according to the box's instruction, drain and toss directly into the sauce. Add in 1 container of  bocconcini (mozzarella balls) and toss to combine. season with salt, pepper, and crushed red pepper to taste. 

xo

Erin