ABCD’s Kitchen {What’s Been Cooking?}

Whole-Wheat-Muffin-RecipeIn the last few months since I have been back on the East Coast (after spending the entire Summer in Michigan) I have not ventured far away from my comfort zone in the kitchen. I’ve prepared meals that remind me of childhood like the Beef Stew and the Bowtie Pasta with Sausage and Tomato Cream Sauce recipes from my mom’s handwritten cookbook.Bowtie-Pasta-with-Sausage-and-Tomato-Cream-SauceI have also been preparing a few other recipes that have become regular favorites in our home like Wild Caught Sole in Lemon-Soy Marinade, Chicken Soup, Pork Chops with roasted Apples and Onions, Barbara’s Heirloom Beef Stroganoff and my favorite Whole Wheat Muffin recipe from the Tassajara Bread Book – just this past weekend I made the muffins with dried cherries, raisins and chopped-up dried apricots – they were delicious!
Wild-Caught-Sole-with-Lemon-Soy-MarinadeMost often when I am on my own and the Mr is in the City, I prepare vegetarian meals. I’ve been making lots of stir-fried vegetables, soups and salads. One of my current obsessions is the Toasted Sesame Dressing from American Spoon Foods. I serve it on a bed of greens with curried cashews and dried cherries. It’s so amazing -hitting every taste bud with crispy-crunch, nutty, sour, sweet and spicy- I could practically eat it for every meal. (OMG! While looking up the link to purchase more dressing I learned it has been discontinued – did I say 2013 was off to a good start?! BOO-HOO!)heavy-appetizers-shrimp-cocktail-and-stuffed-mushroomsWe’ve also been eating from a pot of White Chicken Chili for the last few days. It’s got such a nice heat to it – perfect for this totally snowy, bone-chilling cold we’ve had in Northwest Connecticut.White-Chicken-Chili-RecipeI’ve made this Roasted Vegetables and Chicken Sausage Recipe more than once this Fall and early Winter. I’ve never posted it here before because it’s just way too easy. I basically chopped up spinach and feta sausage, peppers, onion and new potatoes. I sprinkled the mixture of bite-sized pieces. Drizzle with olive oil and sprinkle it with salt, pepper and chopped garlic. You then roast the dish at 425 until the veggies start to soften and the sausage is cooked through – just as described in the Kitchen 101: How To Roast Vegetables post. I usually serve this with a green salad and toasty garlic bread on the side. Take note: you can omit the potatoes and serve the mixture upon pasta = yum!One-Pan-Roasted-Sausage-and-VegetablesOne other item that has been in constant rotation in our kitchen: Pumpkin Bread. I’ve made more loaves than I can count since September! Below is a snapshot from our annual Winter Solstice Celebration. I’ll do a separate post with a few more holiday decor images soon…Pumpkin-Bread-Recipepumpkin-bread-for-breakfast