In My Kitchen… the only new thing I’ve acquired lately is a potholder. I liked it’s cheerful colors — and more importantly, its message. Hope it brings joy to you, too!
Gratitude is up to us. Blessings, not so much. Wherever and however they’re dispensed is beyond our control, but I’m thankful for each and every one of them — even something as unexpected as a potholder at the Dollar General store in their clearance aisle section. Kitchen “cheerleaders” are welcome anytime. Bonus points for the bargain price.
If you’re in need of a lil’ cheering up too, please visit my friend Sherry MacKay at http://sherryspickings.blogspot.com/2021/03/in-my-kitchen-march-2021.html for more blessings from around the world. Her In My Kitchen posts and those from her participants (via easy access links) continue to tickle my fancy, even when I don’t participate regularly. Plus, they’re just plain fun! Lots of good ideas, great writing, photos, recipes, and more. Just click on her link above. Thanks, Sherry and all y’all!
In My Kitchen… I haven’t been very “vocal” lately — not because I don’t have anything to say, but because my simple lifestyle seems almost too good to believe mid-pandemic. (That, or it’s incredibly boring!) Still, I’m grateful for blessings like the ones above — Jammy Eggs for breakfast, lunch, or dinner.
Apparently, they were a foodie phenomenon a few years back, but I only recently discovered them. Faster than poached eggs with less clean up, they live up to their name in ten minutes or less. The recipe? Bring an inch of water to a boil in a saucepan, carefully add eggs in the shell, cover, and simmer for seven minutes. (More or less, depending on your yolk preference.) Cool under cold running water, peel, and eat. Easy, peasy.
And then there’s this…
In My Kitchen… is Pasta with Broccoli and Goat Cheese. (Pine nuts, too — oh my!) During the past few months (year?!) of my pandemic hibernation, I’ve been reading through my cookbook collection again. What a blessing to see how many recipes I’d tagged, flagged, or Post-It noted for future reference, intending to make them “some day.” Why not now? Here ’tis…
Pasta with Broccoli and Goat Cheese (adapted from Wolfgang Puck’s recipe)
1 Tbsp. plus 1 tsp. extra-virgin olive oil
1 Tbsp. pine nuts
1-1/2 cups good quality chicken stock, store-bought or homemade (I used homemade)
1/2 lb. tiny broccoli florets, cut from the crowns (frozen “steamer” style works in a pinch)
1 tsp. chopped fresh thyme, plus sprigs for garnish (dried ground thyme works, too)
Freshly ground black pepper (always in stock…)
3 Tbsp. unsalted butter (which I left it out due to dairy allergies… but have at it!)
4 oz. goat cheese such as Chevre’, crumbled (all our grocery store had was crumbled)
12 oz. spaghetinni, angel hair, or other thin dried pasta strands (I used rice noodles)
- Fill a large pot with water and add 1 tsp. EVOO. Bring to a boil. Meanwhile, toast pine nuts in a skillet over low heat, stirring constantly until light golden (2-3 minutes); transfer to a bowl to cool.
- Bring stock to a boil. Reduce by half (12-15 minutes); set aside.
- Heat a large saute’ pan or skillet over medium-high heat, add remaining Tbsp. of EVOO, and broccoli florets. (If using the “steamable” kind, nuke as directed, cool, and drain before adding to skillet — I’ve used both with equal success.) Saute’ for a minute until bright green and crispy. Add reduced stock and bring to a boil. Add thyme, pepper to taste, butter, and goat cheese. Whisk or stir until cheese melts. Taste and salt to taste. Remove from heat, cover, and keep warm.
- Add a Tbsp. of Kosher salt to the boiling water before adding the pasta. Cook until al dente per package directions. Drain and add to the pan of sauce. Toss with a pair of tongs to distribute sauce and broccoli evenly. Season with additional salt and pepper as needed. Plate, sprinkle with toasted pine nuts, garnish with fresh thyme (if using), and ENJOY!
Seriously, it was soooo good I’ve made it three times so far...
In My Kitchen… or just outside, we had an ice storm — typical of Oklahoma this time of year — followed by 10-inches of snow. (NOT typical for Oklahoma.) While I enjoyed the winter wonderland, it meant not being able to drive up “The Hill” for another two weeks. Thank goodness for the blessings of being prepared and being content to be stuck at the bottom once again. I really didn’t mind — especially with such good food.
Make the most of your pantry when life presents obstacles. Re-read a cookbook or two, and/or get creative in your kitchen. Above all, be grateful for your many blessings. They’re everywhere you look.
Even on clearance sale racks.
In My Kitchen… is another potholder I couldn’t resist buying. (It matched my kitchen.) But, ’nuff said. Have a good day — no, a GREAT day! Praying you’re safe and well, xo.
Enjoying unexpected blessings,