Monday, February 20, 2017

Yes I Have a Food Blog!

Not that I have been posting on it but yes I have a food blog. And yes it has been 20 days since my last post. Sigh. I can not complain about being too busy. I am glad I have been busy. But today is President's Day. I am off from work. So let's play catch-up. These are in no particular order. I don't have that much free time today...

 Trust me I did a lot of dishes over the past 20 days.

Acorn Squash Stuffed with Quinoa, Sausage and Spinach. No recipe.

 Potato Gnocchi with Marcella Hazan's Butter, Onion, and Tomato Sauce
The Gnocchi recipe is at the bottom of this post. It is from Giada De Laurentiis

Hey It's My Birthday!! Chocolate Cake with White Frosting!!

 It snows and I bake. That's the way I roll. No pun or bun intended.

 Sticky Sesame Chicken. I have to remember to get Sesame Seeds at the store!

 Yeah Feb 10 my birthday. My Birthday = I do not cook. Quattro's did the cooking this year!

 Valentine's Day Chicken Orzo Soup

 Hand Pie! Filled with Meat and Red Peppers and Onions. Delicious. 
It was the homemade crust that put this over the top.

 Tomato Soup. Not my favorite recipe. Was like a bowl of sauce.

 Pasta and Meat sauce. Homemade bread! Walnut and Olive Loaf. Excellent!

From Bon Appetit. Lentil and Egg Stew. Again with homemade bread.

Slow Cooker Soy Braised Short Ribs. The best meal so far this month!

Chicken Tenders, Roasted Potatoes, and Sauteed Zucchini. Simple and good.
Yeah that is homemade Honey Mustard Sauce.

 A weekend breakfast treat. Cinnamon Scones.

 Super Bowl 2017. Nachos and Short Rib Steak and Cheese. This recipe is a keeper!

Gnocchi! Potato Gnocchi. Little puffs of air surrounded by our favorite sauce. The gnocchi recipe is from the Giada De Laurentiis book, Every Day Pasta.
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

The gnocchi was cooked in a large pot of boiling salted water until it rose to the surface, about 1 minute. It continued to cooking until the gnocchi was tender, about 4 minutes longer. Using a slotted spoon, the gnocchi was transferred to a bowl and topped with the Marcella Hazan Onion, Butter, and Tomato Sauce.

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