February 2017 - Our Sunday Cafe
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Sunday Supper Suggestion, Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Currently, I am reading Family Happiness, a novel. There is a sameness about her writing whether she is explaining a character or a recipe, and I have found that I like it very much. Regarding her recipes they are more like a tutorial, allowing the home cook to cook with what they have, which is right up my alley.

From Home Cooking, I made this wonderful chicken dish...

Pepper Thyme Chicken over Polenta with Bitter Greens, a Laurie Colwin recipe.
Pepper Thyme Chicken over Polenta with Bitter Greens
Pepper Thyme Chicken over Polenta with Bitter Greens
adapted from:  Home Cooking, a writer in the kitchen
Serves 6-8

Cooks Note:  The recipe calls for Broccoli Rabe, a delicious, bitter vegetable. I love it, unfortunately, our fresh market was out, rather than not make this lovely dish, I did substitute spinach and although it is mild with the spinach, it is still a truly wonderful dish.

1 chicken, cut into 8 equal pieces OR 8 large chicken thighs (with bone and skin) about 3 pounds

1 scant T dried thyme, finely crumbled
scant 1/8 t fresh ground black pepper ( if you want, use more)
1 rounded T brown sugar
1/2 t salt*
1/2 t crushed red pepper flakes (again, if you like, use more)

2 cloves garlic, minced
1 T butter cut into 8 pieces

Cooked polenta for 6-8 servings

2 bunches of Broccoli Rabe, cleaned and steamed

Combine the dry ingredients to make a dry marinade, sprinkle over both sides of the chicken. Place chicken in a single layer in a pan large enough to have 1/2 space around each piece. Let rest at room temperature.


Preheat oven to 350, sprinkle the chicken with the garlic and dot with the butter, bake chicken 1 1/2 hour or until chicken is very tender and skin is crisp.

While chicken is baking, cook polenta in the usual manner. When done, add a knob of butter, stir well. Cover and keep warm. When ready to serve, you may need to thin the polenta by stirring in a few tablespoons of boiling water, whisk until smooth. If you prefer your polenta a bit stiffer, you may skip this step.

Then prepare the broccoli rabe by removing any tough lower leaves, wash well. Steam gently until bright green and the stems are tender (but not mushy). Drain well, set aside.

To serve:

Pour or spoon the polenta onto a large serving platter, surround with the greens, place chicken on top of greens in a decorative pattern.

From the drippings in the pan, skim off and discard all but 2 T of the chicken fat. Take a whisk and bring together the contents of the pan, scraping brown bits off bottom and sides. Pour over the polenta in the middle of the platter.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
cookbook countdown 14 @ cookbook countdown
whats for dinner @ the lazy gastronome
inspire me monday @ create with joy
modest monday @ modest mom
art of homemaking @ strangers and pilgrims
good morning mondays 113 @ darling downs
tickle my tastebuds tuesday 143 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 124 @ not so modern housewife
homesteader hop 143 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house @ grandmas house diy
full plate thursday @ miz helens
simple homestead blog hop 93 @ oak hill 
weekend potluck 263 @ mommys kitchen
pretty pintastic party 156 @ the whole serving
foodie friends friday 237 @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farms

16

Sunday Supper Suggestion, Mediterranean Cottage Cheese Salad with Za'atar

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Looking for ways to eat more vegetables, led me to this salad. It is delicious and can be made at a moments notice from ingredients on hand. Paired with some whole grain bread and a piece of fresh fruit, it will also make a wonderful lunch or light supper.

With spring and summer coming on, you will want to remember this salad. When served, offer additional Za'atar seasoning so folks can add more of the delicious flavor to their serving, I did. The herby/toasted sesame flavor is really good.

Mediterranean Cottage Cheese Salad with Zaa'tar Tomatoes and Olives
Mediterranean Cottage Cheese Salad with Za'atar

This salad calls for Za'atar, which is a spice blend. I did not find on my spice shelf, but it is very easy to make, so I have included a homemade version, let's start with the Za'atar.......

Za'atar
adapted from, the world wide web
makes about 1/4 cup

1 T toasted sesame seeds
1 T marjoram leaves
1 T thyme leaves
1 T oregano leaves
2 T sumac
3/4 t salt

Using a mortar and pestle, coarsely grind sesame seeds and place is a small jar. Separably grind the each of the herbs, placing each into the same jar. Add the sumac and salt, cap and shake to combine.

Mediterranean Cottage Cheese Salad
adapted from, Kalyn's Kitchen 
serves 4

1 large English cucumber, peeled if desired
1 c halved grape or cherry tomatoes
1/2 c sliced black olives
1/4 c sliced green onion
1 c cottage cheese
Za'atar seasoning

Quarter the cucumber lengthwise, the slice. Add to a medium size bowl. Around the rim of the bowl, add the halved tomatoes, sliced olives and then the sliced green onions.

In the center place the cottage cheese. Sprinkle with a generous tablespoon of Za'atar seasoning, more if desired.

Toss well before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner sunday @ the lazy gastronome
souper sundays @ kahakai kitchen
art of homemaking #145 @ strangers and pilgrims
inspire me monday @ create with joy
modest monday 187 @ modest mom
tickle my tastebuds 142 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 123 @ not so modern housewife
homesteader hop 42 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house 24 @ grandmas house diy
full plate thursday @ miz helens
simple homestead hop @ oak hill
weekend cooking 262 @ mommys kitchen
pretty pintastic party 145 @ the whole serving
foodie friday friends 236 @ wine lady cooks
friendship friday 265 @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads

12

How to make Puffy Cheese Noodles, homemade noodles are fun and delicious!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This recipe has been in my possession for a long time. I don't even remember where it came from, it is simply scratched on a piece of paper. Sometimes these recipes jotted down on paper and saved are the best in the world. This is one of those recipes....

It is a perfect for small families, but if you study the recipe you notice the size is part of the plan. This amount of noodle dough rolled out to a certain size guarantees that the noodles won't be too thick. So if you need more noodles make more dough, just remember to roll each (recipe portion size) ball of dough, individually.




















Puffy Cheese Noodles
recipe source: unknown but Thanked!
serves 2 to 3

1 egg
1 T milk

3/4 c flour
1/4 c Parmesan cheese
1 t baking powder
1/4 t salt

Combine the dry ingredients in a small bowl, combine the egg and milk in another. Beat the egg and milk together until well mixed. Dump the dry ingredients into the wet, use a fork and combine well. This is a stiff dough against the fork. Do not add any additional liquid. You may need to use your hands to work all the dry ingredients into the dough.

Turn the dough out onto a floured surface. Knead 10 - 12 times. Shape it into a disk shape. This step will make the dough easier to roll out.

Roll the dough out into a (roughly) 12X12 shape. This size keeps the thickness of the noodle correct. 

Sprinkle with a bit more flour and rub gently over the surface.

This is an important step; although the dough feels stiff, it has a lot of moisture.
















Roll the dough up like a jelly roll and cut into 1/4 inch slices. Not a good photo, but it helps to show what your rolled and cut dough should look like.

Unroll onto a clean towel and let dry.

You can cook them after drying or break in half for easy storage and freeze.
Puffy Cheese Noodles, make ahead and store in your pantry.
Puffy Cheese Noodles
When ready to cook, bring a large pan of water to boil, add 1 T salt to the water.

Boil uncovered for 8 - 10 minutes. Drain and serve.

As a side dish, toss with butter or top with a sauce. You might also enjoy the following:

Garlic and brown butter sauce

2 T butter
1 clove garlic minced
1/4 c fresh minced parsley
additional Parmesan cheese

Saute the garlic in 1 T of the butter until golden and soft. Remove from pan and set aside. Add remaining butter and gently brown the butter over a low heat. Remove pan from heat, return the sauteed garlic and the parsley.

Combine and toss with the drained noodles. Sprinkle with additional Parmesan Cheese and serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

This post is shared with:
12 days of bloggie-mas @ a moderate life
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
waste less wednesday @ skip the bag
homestead hop 122 @ not so modern housewife
homesteader hop 41 @ homesteading with heart
full plate thursday 315 @ miz helens
simple homestead blog hop 91 @ oak hill
pintastic party 144 @ the whole serving
foodie friday friends @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
friendship friday 264 @ create with joy
to grandmas house we go 23 grandmas house DIY
weekend cooking @ beth fish reads
whats for dinner sunday @ the lazy gastronome
art of homemaking #145 @ strangers and pilgrims
modest monday 187 @ modest mom
inspire me monday @ create with joy

10

Sunday Supper Suggestion, Broccoli Sauce for Pasta, from Laurie Colwin

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Broccoli Sauce For Pasta, a Laurie Colwin recipe
Broccoli Sauce for Pasta, a Laurie Colwin recipe

When I was growing up, we ate broccoli a lot. The one way our mom got me to eat my broccoli, was to tell me that if I ate my broccoli, I would be able to whistle. I of course as children do, believed her every word. After dinner, I would go outside to the stoop, and sit and practice whistling. And there would be nothing sounding like whistling, coming anywhere near to me, much less from me....

Soon after, it was time for dishes and bed, and I would have to put my dreams of whistling away for awhile. Then broccoli would appear once again on our dinner table. And I would resist eating it until the magic words once again come from my mother, " if you eat your broccoli, you will be able to whistle ". So I would. Again after dinner I would sit on the stoop and practice my whistling. But as fate would have it, nothing anywhere near a whistle came from me....

Fast forward and look what I found, a broccoli recipe to enjoy.

The truth is, I have always eaten broccoli, especially after discovering cheese sauce. But this pasta sauce is creative and really good, I hope you give it a try. But be warned, that broccoli promise, it is not true. Children will not learn to whistle if they eat their broccoli.....


Broccoli Sauce for Pasta
adapted from: Home Cooking, a writer in the kitchen
                      
1 large head of broccoli OR 16 oz package broccoli florets
2 cloves garlic
1/3 c olive oil, plus more for blending as needed
1/2 lemon

1/2 t salt or to taste
fresh ground pepper to taste
4 oz whole wheat penne  - cooked and kept warm
Parmesan cheese 

Cut the head of broccoli into florets, wash, place in the bottom of a shallow pan. Add 1/2 c water, cover and cook until crisp tender - do not overcook. 

Drain water, select and remove 5 florets, set aside for garnish. 


Add 1/3 c olive oil to pan and saute the broccoli and garlic until tender. 


Spoon into food processor, including the oil from the pan.  Squeeze lemon into processor, 1/2 t salt and fresh pepper to taste. Process until smooth, adding olive oil to make consistent for tossing with pasta. Taste and adjust seasoning to preference. 


Take the five florets, slice in half. Saute in small amount of olive oil, cut side down until golden brown. 


To serve, toss hot pasta with broccoli sauce and 1/2 c Parmesan cheese. 


Arrange on serving platter, arranging sauteed florets over top. Sprinkle with additional cheese. Enjoy.



Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
waste less wednesday @ skip the bag
homestead hop 122 @ not so modern housewife
homesteader hop 41 @ homesteading with heart
full plate thursday 315 @ miz helens
simple homestead blog hop 91 @ oak hill
pintastic party 144 @ the whole serving
foodie friday friends @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
friendship friday 264 @ create with joy
to grandmas house we go 23 grandmas house DIY
cookbook count down 14 @ cookbook countdown

10

Sunday Supper Suggestion, Clams in Chorizo Broth

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Clams in Chorizo Broth, perfect to dip crusty bread into!
Clams in Chorizo Broth

Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
tickle my tastebuds @ loris culinary creations
homesteader hop @ homesteading with heart
waste less wednesday @ skip the bag
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
pretty pintastic party @ as for me and my household
foodie friends friday @ wine lady cooks
friday favorites @ diary of a real housewife
foodie friday @ rattlebridge farms
friendship friday @ create with joy
weekend cooking @ beth fish reads
cookbook countdown 14 @ cookbook countdown

10

Soup Strategies

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Soup is our convenience food. It is always available in the freezer, ready to heat and eat, making it very easy to get a meal on the table in short order. As it turns out, soup and bread are my favorite combination. I have several soup recipes listed on the sidebar, but I find that having a strategy is as good as a recipe. With a strategy, you are not locked into any idea or ingredient and a strategy allows you to make the most of what is available when times are lean. 

Cook with what you have, soup strategies for your kitchen!
Chicken Barley Vegetable Soup.

In a perfect world, I would always have a fat hen or other boney parts to start out with, but these ingredients are harder and harder to come by in the marketplace. While we make bone broth as often as we have the ingredients, it is not as often as I would like, especially when making soup. But I have found a way to add in the natural collagen and gelatin, that a rich bone broth offers. 

Make stock cubes from chicken feet. 

Simmer chicken feet for enriched soup stocks.
How to make soup blocks from chicken feet.
I purchase chicken feet to use for bone stock. Stock from chicken feet is different from standard bone stock because chicken feet loaded with natural collagen and gelatin. I cook the stock twice, to allow for the most extration of the needed nutrients. For a rich stock, I just barely cover (you do not need a lot of water) the chicken feet with water and bring to a boil. Simmer for 45-60 minutes (20 in an electric pressure cooker, then let the pressure fall naturally), let cool and refrigerate. The next day, bring to a boil once again, let simmer for 15 minutes, cool, strain and refrigerate. When chilled the mixture is very rubbery in texture and can be cut with a knife. Cut into squares, wrap and freeze for future pots of soup. I package in amounts equal to adding 2 chicken feet to a pot of soup. Therefore If I picked up a package of 20 chicken feet, I would simmer and cut the finished product into 10 squares. 

Use plain gelatin to enrich your soup stock. 


Cook with what you have, soup strategies for your kitchen! Soup is frugal and delicious!
Note: I am not being compensated by Great Lakes for this post. All information is provided to offer our soup strategies.

Add 1/2 cup dry gelatin to 1 cup cold water and let soften. Add to soup when cooking time is almost complete.

Use lentil flour to thicken and add fiber.


Homemade lentil flour, the perfect thickener for soups and stews. Also adds fiber and protein.
Homemade lentil flour, the perfect thickener for soups!
I love broth based soups, adding 1/2 -1 cup of lentil flour to the soup, gives body to the broth. Also, the added fiber and protein are appreciated. The wonderful quality that lentil flour has is that there no lumps! Sprinkle it in, cook your soup and no worries! See how to make lentil flour here.

This is our basic starting point for a large pot of soup:

1 large onion, diced
2 - 4 ribs celery, diced
4 - 6 carrots, peeled and diced
2 - 3 cloves garlic, minced
oil

salt and pepper to taste
bay leaves and or other herbs your family enjoys

1 16oz can corn, do not drain
1 16oz can diced tomatoes, do not drain

1 c barley

2-4 c meat of choice - we have used browned hamburger, diced ham, browned and diced chicken thighs, leftover dark meat turkey, diced beef stew meat, browned Italian Sausage.

6 c broth to compliment the meat being used ( I use a natural broth concentrate)

2 c water (if using dry gelatin, remember to adjust accordingly)
1 chicken feet "cube"

1/2-1 c lentil flour

Add oil, diced onion and minced garlic to the bottom of a large stockpot with a lid. Saute until golden, but do not brown.

Add remaining ingredients, bring to a boil, reduce heat and simmer 1-2 hours. If using, add the softened gelatin, stir until dissolved, adjust final seasonings. You are ready to serve up some soup!

Cook with what you have, soup strategies for your kitchen!
Hamburger Barley Vegetable Soup.

Remember, it is easy to substitute one ingredient for another, sweet potatoes for the carrots, as an example. If you cook with what you have, home cooking remains delicious and evolves with what your pantry has in stock.

Additional notes to share:

Cook with what you have, soup strategies for your kitchen!

Soup freezes very well. We use quart size freezer bags for our small family. They are easy to fill, freeze (flat) and store. We have 3-4 varieties of soup in the freezer to choose from at all times.

Cook with what you have, soup strategies for your kitchen!

I do not add rice or beans to my vegetable soups. This allows me to use leftovers creatively. I will often add a scoop of rice or leftover fried potatoes. Depending upon the soup, you could even add a bit of leftover Macaroni and Cheese to a bowl of soup.


I keep fresh minced parsley in the freezer, which is not only pretty to sprinkle over a bowl of soup, it also adds a rich, fresh flavor. In addition, I have several types of homemade pesto, along with various kinds of vinegar to offer as a seasoning option at the table.

And finally, our favorite fast meal to enjoy when the weather is cold!


Baked Soup with Biscuits. Easy whole grain dropped biscuits, baked atop your favorite soup.

I hope you were able to find a strategy to help your family enjoy soup more often.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
10
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