Roasted rack of venison with rosemary and pancetta is perfect for a special wintery and fragrant dinner. Serve it with a side of thyme roasted pears and a glass of red wine for an elegant and complete meal. The rib rack of venison is a tender and lean cut of meat that lends itself well to fragrant and earthy flavors such as rosemary, garlic and thyme. Roasted rack of venison with thyme roasted pears, picante hubbard squash and fig preserves I’ve always wanted to try venison, but like many people found myself rather intimidated to make it. I was up for the challenge to try something new. I decided to pair the venison with fruity and savory flavors that pay great respect to this beautiful animal. The end result was a tender, lean and succulent roasted rib rack infused with rosemary, garlic, thyme and pancetta. To balance the rich flavor of the venison, it was accompanied by thyme roasted pears and picante roasted hubbard squash. Once you know a few tips, venison isn’t as intimidating as you might think. Here’s what I learned: Before preparing venison it helps to know if the cut of meat is tender or tough. This will affect your cooking method. Tender – not very long and medium-rare. Better for pan-searing or roasting. Tough – low and slow. Better for stews or braising in liquid. It’s also helpful to know whether the venison is farmed or wild. Farmed tends to be less gamey. Using a marinade with a little acid (such as red wine or vinegar) overnight helps reduce the gamey-ness. Use a digital meat thermometer to monitor the internal temperature. Use a heavy gauge oven-safe sauté pan or roasting pan for more even distribution of heat. Once it’s cooked, let it rest. Transfer the meat to a platter or cutting board and let it rest several minutes before cutting into it. This helps retain it’s juiciness. The venison used in this recipe is a New Zealand Cervena, French cut rib rack . It is farmed, free range, and hormone free. It is a lean and tender cut of meat. Allow for at least one venison rib per person. I found the venison to be rich in flavor and hearty. One rib was plenty for me with side dishes. Finish your side dishes before you begin. They can rest covered with foil to retain the heat while you prepare the venison. Recommended side dishes: Thyme roasted pears Picante roasted hubbard squash What you’ll need Serves 4 people Ingredients Venison rib French rack – at least 4 ribs 2 – 3 garlic cloves, finely diced 2 garlic cloves, crushed but left whole Fresh thyme leaves, 3 – 4 sprigs Fresh rosemary, 3 – 4 sprigs Extra virgin olive oil, 2 – 3 tbsp Sea salt Freshly ground black pepper Pancetta – you’ll need about 3 slices per two ribs, roughly chopped 1 bottle good quality red wine blend 1 can beef broth Method Day before: With a sharp knife remove any silver skin that may still be there. This is a light connective tissue on the outside of the meat. It is not difficult to remove. Gently let the knife do the work and pull it aside. I recommend slicing portions of the rib rack – two ribs at a time for easier handling and more even cooking. Rinse and pat the meat dry. Place the ribs into a large zip lock bag and marinate the meat overnight in 1/2 cup of red wine and 1/2 cup of beef broth. Tip: To scale this recipe for more people, a llow for ¼ cup of red wine and ¼ cup of beef broth for every two ribs. Use a good quality red wine blend. Wine recommendation: Venison pairs nicely with red wine blends. I used a 2013 Rock Island Red, from Ryan Patrick Vineyards – an award winning Washington wine from the Columbia Valley. This is a wonderful drinking wine and paired perfectly with the venison. It features flavor layers of dark cherry, plum and cocoa. Cooking the venison: Remove the venison from the marinade and pat it dry with paper towels. Drizzle both sides with a little olive oil. Then season them with a pinch or two of sea salt and freshly ground black pepper. Finally, sprinkle each one with fresh thyme leaves and 2 – 3 cloves of finely diced garlic. Set aside. Move the oven rack to lower third of the oven. Preheat the oven to 375 F. Use a heavy gauge oven-safe sauté pan. On medium-high heat, add about 1 tbsp of olive oil. Then add two cloves of crushed garlic and a sprig or two of rosemary. Sauté the garlic in the oil for a few minutes and add the pancetta. Tip: Once the garlic toasts, remove it from the pan. ( This imparts garlic flavor into the oil. Once garlic browns it becomes bitter ). Sauté the pancetta until it is crispy (a few minutes). Remove with a slotted spoon and set aside for later. Move the rosemary to the side of the pan. Brown the venison rib rack on both sides (just a few minutes). Place the venison on top of some of the rosemary and place it into the oven to roast. Roast the venison until it reaches an internal temperature of 142 F (approximately 15 – 20 minutes). I also turned the venison once half way through the cooking time to encourage even cooking. Transfer the meat to a platter or cutting board and cover with foil. The temperature should continue to rise another few degrees to 145 F as it rests for several minutes. Deciding what temperature was medium-rare for vension was the hardest part of this recipe challenge for me. Just about every recipe I looked at during my research had a different recommendation. Temperatures varied between 125 – 145 degrees F. Some sites also stated that if the venison is wild, it should be cooked to a minimum of 145 F to kill any parasites or bacteria that may be present. Something to keep in mind if you have wild hunted venison. In the end, I decided upon 142 F and was happy with the medium-rare result after it had rested. Remember, ovens vary and when in doubt, monitor the cooking progress. Red wine reduction While the venison rests, you can prepare a simple red wine reduction to drizzle over top of the chops. Using the same sauté pan ( careful it’s hot! ) on high heat, add ½ cup of red wine and a ½ cup of beef broth and simmer scraping down the browned bits from the bottom of the pan until it reduces by about half. Remove the rosemary. Add two tablespoons of butter and season with a little salt and pepper. Prior to serving, put the liquid through a fine sieve. Presentation: Nestle the venison next to your chosen side dishes. Drizzle a small amount of the red wine reduction over the meat and top with crispy pancetta just prior to serving. Garnish with homemade fig preserves or Italian parsley on the side. I’d like to thank Marx Foods for sponsoring this wonderful, wintery and special meal. We can now add venison to our list of possibilities. If you have a chance, check out their retail store or shop online. There is a multitude of specialty products just waiting for you to discover. Roasted rack of venison with rosemary and pancetta Roasted rack of venison with rosemary and pancetta is perfect for a special wintery and fragrant dinner. Serve it with a side of thyme roasted pears and a glass of red wine for an elegant and complete meal. 4 ribs venison French rib rack 2-3 cloves garlic (finely diced) 2 cloves garlic (crushed and left whole) 3-4 sprigs fresh thyme 2-3 tbsp extra virgin olive oil sea salt freshly ground black pepper 6-8 slices pancetta (chopped) 1 bottle red wine blend 1 can beef broth Day before: With a sharp knife remove any silver skin that may still be there. This is a light connective tissue on the outside of the meat. It is not difficult to remove. Gently let the knife do the work and pull it aside. I recommend slicing portions of the rib rack – two ribs at a time for easier handling and more even cooking. Rinse and pat the meat dry. Place the ribs into a large zip lock bag and marinate the meat overnight in 1/2 cup of red wine and 1/2 cup of beef broth. Cooking the venison: Remove the venison from the marinade and pat it dry with paper towels. Drizzle both sides with a little olive oil. Then season them with a pinch or two of sea salt and freshly ground black pepper. Finally, sprinkle each one with fresh thyme leaves and 2 – 3 cloves of finely diced garlic. Set aside. Move the oven rack to lower ¾ of the oven. Preheat the oven to 375 F. Use a heavy gauge oven-safe sauté pan. On medium-high heat, add about 1 tbsp of olive oil. Then add two cloves of crushed garlic and a sprig or two of rosemary. Sauté the garlic in the oil for a few minutes and add the pancetta. Tip: Once the garlic toasts, remove it from the pan. (This imparts the garlic flavor into the oil. Once garlic browns it becomes bitter). Sauté the pancetta until it is crispy (a few minutes). Remove with a slotted spoon and set aside for later. Move the rosemary to the side of the pan. Sear the venison and brown them on both sides (a few minutes). Place the venison on top of some of the rosemary and place it into the oven to roast. Roast the venison until it reaches an internal temperature of 142 F (approximately 15 – 20 minutes). I also recommend turning the venison once half way through the cooking time to encourage even cooking. Transfer the meat to a platter or cutting board and cover with foil. The temperature should continue to rise another few degrees to 145 F as it rests for several minutes. Red wine reduction: While the venison rests, you can prepare a simple red wine reduction to drizzle over top of the chops. Using the same sauté pan (careful it’s hot!) on high heat, add ½ cup of red wine and a ½ cup of beef broth and simmer scraping down the browned bits from the bottom of the pan until it reduces by about half. Remove the rosemary. Add two tablespoons of butter and season with a little salt and pepper. Prior to serving, put the liquid through a fine sieve. Presentation: Nestle the venison next to your chosen side dishes. Drizzle a small amount of the red wine reduction over the meat and top with crispy pancetta just prior to serving. Garnish with homemade fig preserves or Italian parsley on the side. Source: northwestspoon.com #MarxFoods #Venison

Crab cake eggs benedict is a decadent special treat. They are rich, tangy and delicious. This recipe is perfect for a brunch or special meal. I use Dungeness crab because they are local to the Pacific Northwest, but you can use other types of crab as well. Crab cake eggs benedict is a little indulgent and does take some time to prepare. But the end result is really worth it. If you are a seafood and an eggs benedict fan, I think you’ll love this recipe. There are three components to preparing this recipe – the crab cake, poached eggs and hollandaise sauce . To help cut down on the amount of work here’s a tip! Make the crab cakes the day before for a stress-free morning. It’s best to make the crab cakes ahead of time and refrigerate. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. I discovered this delicious combination one morning when I had left-over crab cakes from the night before. I was craving eggs benedict and decided to give this a try. Wow! So good! Many crab cake recipes call for a kick of spice. Usually in the form of cayenne pepper. This recipe below is quite mild because my kids don’t like the spice. You can adjust the spice level to your tastes. This is a photo of the crab cakes themselves plated as an appetizer from a previous meal. Dungeness crab cakes If you give this recipe for crab cake eggs benedict a try, please leave me a comment below. I’d love to hear how they turned out for you. Crab cake eggs benedict Rich, tangy and delicious, this brunch recipe for crab cake eggs benedict is a decadent special treat. Crab cakes: 1 lb dungeness crab meat 2 tbsp mayonaise 1 tbsp dijon mustard 1 whole egg 1 cup panko bread crumbs (or gluten-free dried bread crumbs) zest and juice of one lemon 1/2 red bell pepper (finely diced) 1/4 cup sweet onion (finely diced) 2 tbsp chopped cilantro (plus more for garnish) sea salt and pepper 1 dash cayenne pepper (or 1/2 tsp Old Bay seasoning if you prefer) 1-2 tbsp vegetable oil (for cooking) Hollandaise sauce: 3 egg yolks 1 tbsp water (or a splash more if needed) 1 tbsp freshly squeezed lemon juice 6-8 oz soft butter 1 pinch salt 1 dash cayenne pepper (if desired) Perfectly poached eggs: large sauce pan filled half way with water 1-1 1/2 tbsp white vinegar 1 dash salt 6 eggs Crab cakes: Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs. Hollandaise sauce: Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk. Poached eggs: Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time. Presentation: To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately. Make the crab cakes the day before and refrigerate. It helps cut down on time in the kitchen in the morning. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. Source: northwestspoon.com #crab #Eggs #eggsbenedict

Warm up with some easy good for you chicken soup! Use the slow cooker to cook the chicken and make your broth. Finish the soup on the stove in less than 30 minutes. This is a family favorite and healthy for you too. When it’s cold outside or you’re feeling a little under the weather – – warm up with this homemade chicken soup. Make this homemade chicken soup ahead of time and freeze portions. You’ll be grateful you did when you need a quick meal to defrost or suddenly come down with a cold or flu. I make the broth and cook the chicken for this soup in the slow-cooker. The chicken turns out perfectly tender and the broth is rich in flavor and nutrients. The best part is that the slow-cooker is busy doing the work, while I’m out picking up the kids from school and taking them to activities. I finish off the soup on the stove when we get home and it’s ready in 30 minutes. This recipe will make enough chicken soup for at least six people. You will have left-overs for a family of four. If you are cooking for a large group of people and will likely use the whole pot of soup in one meal, you can cook the pasta in the soup and serve immediately if desired. The starches from the pasta will likely cloud the soup somewhat. If you prefer a more clear broth, or have individuals who prefer gluten-free pasta options, keep the pasta you cook separate. Here’s a tip: When serving, add the cooked pasta into your soup bowl, then add the desired amount of soup. Keeping the pasta separate helps keep the pasta from getting too water logged and soggy. It also enables you to store or freeze left-over soup for a rainy day without having soggy bloated pasta suck up your delicious broth. This soup is even better the next day and you can easily skim fat off it next day. Rainy day chicken soup Baby it’s cold outside! Warm up with some easy good for you chicken soup! Use the slow cooker to cook the chicken and make your broth. Finish the soup on the stove in less than 30 minutes. Cooking the chicken and making the broth 1/2 organic chicken (skin on, breast, leg, thigh and back bone; cut into quarters; remove excess fat or skin. Freeze the other half of the chicken for another use.) 2 cups water 1 pinch sea salt 1 handful onion (sliced) The soup 1 tbsp olive oil 1/2 cup onion (diced (use a red or yellow onion)) 2 ribs celery (diced) 2 carrots (cut into bite sized pieces (equals about ½ to ¾ cup)) Strained chicken broth from the crock pot 4-6 cups hot water 2 tsp fresh thyme (remove the thyme leaves from the twig) 1 – 1 1/2 tbsp fresh Italian parsley (finely diced) 1 tsp – 1 tbsp sea salt freshly ground black pepper to taste cooked and shredded chicken from above 1 cup cooked pasta (el dente (shells, cut up spaghetti, penne, rotini) Part 1: Cooking the chicken and making the broth Prepare the above ingredients and place into a crock pot. Cover and cook for 4 hours on high or 6 – 7 hours on low. While the chicken cooks chop, cover and set aside the ingredients below for the soup. Cook the pasta last – generally while you finish the soup. When the chicken is done, remove pieces using tongs to a large baking sheet. Using two forks, shred the chicken and separate out the bones and skin. Cover the meat and set aside while you finish the soup. Strain the liquid broth from the crock pot through a fine mesh strainer. Strain into a separate small pot. Part 2: The soup In a large pot on medium-high heat, add the olive oil. Add the onion and celery and sauté for a few minutes. Add the carrots and sauté several more minutes. Add the strained chicken broth and additional hot water. Bring the soup to a boil. Add the thyme, parsley salt and pepper and cook for several more minutes until the vegetables are cooked through el dente. Adjust the salt and pepper seasoning to taste. Turn off the heat and add the chicken. When serving, add the cooked pasta into your soup bowl, then add the desired amount of soup. Keeping the pasta separate helps keep the pasta from getting too water logged and soggy. It also enables you to store or freeze left-over soup for a rainy day without having soggy bloated pasta suck up your delicious broth. This soup is even better the next day and you can easily skim fat off it next day. Source: northwestspoon.com #chicken #slowcooker

Bruschetta and toast – a simple yet satisfying appetizer. Bruschetta is one of my favorite sides to serve when tomatoes are in season and fresh. Bruschetta is like a mild Italian salsa served with toast. Always use the freshest tomatoes and only fresh Italian basil for the best results. Pictured here above, I used very ripe hot-house tomatoes. You can use roma tomatoes or heirloom tomatoes for a beautiful mix of color and complexity. Also, go easy on the garlic. Raw garlic is strong and your guests will thank you for it later. Flavors in bruschetta will intensify as it sits. Here’s a tip Tear the basil with your hands or roll and then cut it with a knife in strips. This is called a chiffonade. Basil bruises easily and will brown if you chop it too much. What you’ll need 4 or 5 medium sized fresh tomatoes, roughly chopped Fresh basil (handful) Small garlic clove (crushed, finely diced) Sea salt and freshly ground pepper Extra virgin olive oil (about 1 tbsp) Always choose a flavorful high quality extra virgin olive oil for salads and bruschetta. A little goes a long way. I prefer a rough chop to the tomatoes. This gives the bruschetta a more rustic Tuscan appeal. Chop the tomatoes into bite-sized pieces and place into a bowl. Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and approximately a table spoon of olive oil. Season with salt and pepper to taste. Toss all ingredients together. Only use kosher salt or a fine Mediterranean salt. The kind of salt you use makes a huge difference in flavor as well. Making homemade toasts for cheese, dips or bruschetta is easier than you may think. When it’s just 4 – 6 people, I generally slice rustic bread, brush it with a little olive oil and take it out on the grill. However, if you need lots of toast for a party, I make it in the oven ahead of time. It’s more economical to make your own as well. Ideally, you want a light flavored simple rustic bread. I decided to try this mini artisan sourdough bread and it worked well. Alternatively, you could use a light wheat or buttermilk sandwich bread, crusts removed and cut into quarters. Seasoning for the bread Artisan mini bread Extra virgin olive oil (about 1/4 cup) 1-2 garlic cloves, crushed and finely diced pinch of salt Bruschetta and toast Bruschetta is like a mild Italian salsa served with toast. Always use the freshest tomatoes and only fresh Italian basil for the best results. Bruschetta 4-5 medium sized fresh tomatoes (roughly chopped) 1 handful fresh basil (torn) 1 clove garlic (crushed and finely diced) 1 pinch sea salt and fresh ground pepper 1- 1 1/2 tbsp extra virgin olive oil Toast 1 loaf mini artisan bread 1/4 cup extra virgin olive oil 1 pinch sea salt 1-2 cloves garlic (crushed, finely diced) Bruschetta Place chopped tomatoes into a bowl. Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and approximately 1 – 1 1/2 tbsps of olive oil. Season with salt and pepper to taste. Toss all ingredients together. Toast Preheat the oven to 375 F. In a bowl combine the olive oil, garlic and pinch of salt. Lightly brush the seasoned oil onto one side of the bread. Lay out the bread oil-side down on a large baking sheet. Bake in batches for about 8-10 minutes or until a light golden brown. Turn the bread over about halfway through the baking time. Cool before serving. Source: northwestspoon.com #Bruschetta #homemadepartytoast

An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. Antipasti can be a variety of things like olives, pickled vegetables, peppers, cold pasta salads, artichoke hearts, sun dried tomatoes, anchovies, grilled herb vegetables, bruschetta and more. Serve with crackers or homemade toasts on the side. Antipasto literally translates to “before food” – meaning “before the meal.” There are many options when choosing the cured meats. Crowd favorites include: salami, prosciutto and mortadella . Give spicier sopressata or coppa a try too. Crowd pleasing cheeses include provolone, fresh mozzarella, gorgonzola and parmigiano-reggiano . Tips for the wreath: For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well.  I chose herbs we had on hand in the garden including rosemary, oregano and sage. The aroma was amazing!  These herbs are quite hearty and will last well into December in the Northwest. Fill in gaps with arugula . Arugula is one of my favorite lettuces. It’s also known as “ rocket lettuce ” and has a somewhat peppery flavor. Roll the salumi meats and then cut them in half for bite-sized pieces. To save time, buy a pasta salad or antipasti in the deli. See my recipe for homemade bruschetta and garlic toasts . There are no hard or fast rules about quantity. Most caterers recommend estimating about 1 lb per item for about eight people. But, remember, it’s not supposed to be a meal, just an appetizer . I used more like 3/4 of a lb or less for each item in this platter. I made the tortellini pasta salad in this platter. It is simply cheese tortellini pasta cooked, then tossed in olive oil, roasted red peppers (diced) and seasoned with salt and pepper to taste. Items in the platter are as follows starting in the top right and moving clock-wise: 1) Prosciutto 2) Provolone cheese 3) Fresh mozzarella cheese 4) Parmigianio-reggiano 5) Genoa salami 6) Bruschetta 7) Mortadella (similar to bologna) 8) Assorted Mediterranean olives 9) Tortellini pasta salad (center) Italian salumi and antipasti holiday wreath An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. Salumi prosciutto (3/4 to 1 lb of each) Genoa salami Mortadella Cheese Provolone cheese (Approximately 1/4 – 3/4 lb each) Fresh mozzarella cheese Parmigianio-reggiano Antipasti Bruschetta (see recipe for bruschetta) Assorted olives Tortellini pasta salad (cooked pasta, roasted red peppers, olive oil, salt & pepper) Herbs for wreath Rosemary (Use fresh herbs) oregano Sage arugula Toast and crackers Artisan crackers (1 box) Homemade toasts (see recipe for homemade toasts) Make sure all ingredients are rolled or cut into smaller bite-sized pieces or the size of your bread. For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well. Serve with fresh homemade toasts or crackers. Source: northwestspoon.com #Antipasti #Holidayplatter #Salumi #Salumiandcheeseplatter

Tuscan pasta with sausage and beans is a simple, hearty and satisfying pasta dish. I make this dish with sweet Italian sausage and cannellini beans. Use your choice of beef or chicken broth. Tuscan pasta with sausage and beans is simple yet hearty Tuscan pasta with sausage and beans is a simple dish, yet very hearty and satisfying. The sauce in this case is more similar to a soup. Serve over cooked pasta such as penne or conchiglie (shells). If you’re gluten-free, this dish is great with gluten-free Barilla penne pasta . The cannellini bean is also known as the white Italian kidney bean. You can use a broth of your choice for this dish – beef or chicken. I happened to have chicken broth in the pantry, so that’s what I used on this day. Both are delicious. Tip: Rinse your beans first. It’s easier on your digestion. Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with finely diced Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread. Here’s a tip: Don’t skip topping this with the freshly grated Parmesan cheese. It takes the soup to another flavor level. Tuscan pasta with sausage and beans This is a simple, hearty and satisfying pasta dish made with Italian sausage and cannellini beans. Use your choice of beef or chicken broth. 1 tbsp extra virgin olive oil 1/4 to 1/2 cup red or yellow onion (diced) 3/4 lb sweet Italian sausage (if links, meat removed from casings) 1 small garlic clove (crushed, left whole) 3 1/2 to 4 cups beef broth (or chicken broth if you prefer) 1 small carrot (shredded) 1 to 2 sprigs fresh rosemary 1 can cannellini beans (rinsed) cooked pasta (penne or conchiglie (shells) (about 3/4 cup per person)) freshly grated parmesan cheese (for garnish) finely diced Italian parsley (for garnish) Cook the pasta while you prepare the soup/sauce. In a medium-sized pot, on medium-high heat sauté the onion in the olive oil until it softens. Add the sausage and brown. Add the garlic clove and sauté for a couple minutes. Next, add the broth, carrot and rosemary. Bring to a low boil and simmer for about 15 minutes. Remove the rosemary and garlic clove. Add the beans and cook for another 5 minutes. Do not boil too long or the beans will break up. Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread. Top the pasta/soup with freshly grated Parmesan cheese and finely diced Italian parsley. It adds additional flavor and dimension to this dish. I use Isernio’s mild Italian sausage Source: northwestspoon.com #beans #Isernios #sausage

This simple corn bread recipe has a touch of sweetness from just a little honey. This corn bread recipe can be gluten-free too. It’s easy as 1 – 2 – 3. To make this corn bread recipe gluten free, use a mix of corn meal and all-purpose gluten free flour mix. The blends of gluten free flours provide a nice texture and flavor. My favorite blends include Namaste Perfect Flour Blend, which I buy at Costco. Or Bob’s Red Mill gluten free 1:1 flour blend. Corn bread is a perfect accompaniment to chili or soups. It also makes a great quick breakfast on the go. I’ve made gluten free corn bread in a number of different ways. You can use a standard muffin pan, a loaf pan or a square cake pan. Just make sure the pans are greased well. Baking time will vary somewhat depending on the size of the pans. You’ll know when it’s done mainly from the aroma. It smells delicious. The top will be a nice golden brown and a toothpick will come out clean when inserted in the center. Simple corn bread Simple corn bread with just a hint of sweetness. Great if you’re gluten-free too. 1 cup yellow corn meal 1 cup all-purpose flour (or all-purpose gluten-free flour mix) 1 tbsp baking powder 1/4 cup sugar 1 tsp salt 1 cup whole milk 2 large eggs 1/4 cup butter (melted) 3 tbsp liquid honey Preheat the oven to 400 F. Use a 12 cup muffin tin or loaf pan. Grease liberally or use muffin paper liners. In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Spoon the cornbread mixture evenly into the muffin tin. If using a muffin tin, bake for about 15 minutes or until golden brown. If using a loaf pan, bake for about 20 – 30 minutes or until golden brown. You can use a muffin tin, square cake pan or loaf pan to make these. Baking times may vary depending on the type of pan you choose. Grease the pan liberally. Source: northwestspoon.com #cornbread #Glutenfreecornbread

My family can’t get enough of this moist and flavorful banana bread. It’s a recipe I’ve had for more than a decade. I’m not sure exactly where I got it from, but I’m sure someone’s mom or grandma is responsible for this delicious, moist, banana goodness. I love that it’s super easy to make and just requires basic kitchen utensils. You’ll make this recipe over and over. It makes a great breakfast or easy snack. Can I use frozen bananas? Yes. No problem. Peel them, cut them into small pieces and let them sit until they are almost thawed. Then mash them up. How many bananas do I need for banana bread? This best ever banana bread recipe calls for one cup of mashed bananas . I usually use about three smaller sized bananas or two larger ones. The volume should be about one cup. No waste, no fuss. Can I make it gluten free? Yes. If you need to make it gluten free, I would use Namaste Foods Gluten Free Perfect Flour Blend (affiliate link). However, I’d wager that any one-to-one gluten free flour blend from a reputable flour company will work just fine. This particular blend does contain xanthan gum. Xanthan gum is an ingredient that acts as a stabilizer in gluten free flours. Not all gluten free flours are interchangeable. To achieve the right texture most similar to regular all-purpose flour, you’ll need a gluten free flour blend for the best results. You’re family will never know it’s gluten free. What spices should I add to banana bread Cinnamon, nutmeg or pumpkin pie spice are my recommendations for spices to add to banana bread. The simplest spice that almost everyone loves to add to banana bread is cinnamon. I recommend 1/2 to 1 tsp of cinnamon. Most of the time, I sprinkle a little cinnamon and brown sugar only to the top of the batter once it’s about to go in the oven. It adds just the right spice and sweetness when you bite into a slice. Other times I do the crumble as below. Banana bread crumble topping My banana bread topping is essentially a “crumble.” You can use old fashioned oats or a blend of oats and nuts if you prefer. Pecans or walnuts are a good flavor match with the banana bread. The topping consists of butter, oats, a small amount of flour, cinnamon and brown sugar. Recommended products (affiliates) Glass Mixing Bowl Set A good spatula Balloon Whisk Pyrex Basics Loaf Pan Best ever banana bread Serves 4 Prep 10 mins Cook 50 mins A family favorite! This banana bread is moist and packed full of flavor. **Bread** 1 3/4 cup all-purpose flour (see notes below) 1/2 tsp baking soda 1 1/2 tsp baking powder 3/4 tsp salt 3/4 cup sugar 1 large egg 1 cup bananas (mashed) 1/2 cup of milk 1 tsp vanilla extract **Crumble topping** 3 tbsp butter 1/4 – 1/2 tsp cinnamon 1 1/2 tbsp brown sugar 1 tbsp all purpose gluten free flour 3 tbsp rolled oats (gluten free) Butter a loaf pan and preheat the oven to 350 F. In one large bowl, combine together all of the dry ingredients. I use a whisk for this. In the another bowl, combine the egg, bananas, milk and vanilla extract. Stir the wet ingredients into the dry ingredients and stir until just blended. Transfer the batter to the loaf pan. If adding the topping, sprinkle the batter with the topping mixture. Bake for 50 minutes or until a cake tester comes out clean when inserted in the center. **Crumble topping** Combine all the crumble ingredients into a small bowl. Using a fork, cut the butter into the dry ingredients to make the crumble. Top the batter with the crumble prior to baking. Notes: ·  The topping is optional, but adds a nice texture and burst of flavor. You can also substitute other spices to your taste. Try 1/4 tsp nutmeg and 1/4 tsp cinnamon blend. Or 1/2 tsp pumpkin pie spice instead. Source: northwestspoon.com #banana #bread

Sweet and spicy chili con carne is an easy dish to warm up with. Serve with a mixed green salad or corn bread and you have a hearty meal. Sweet and spicy chili con carne is perfect for game day or cold winter nights. I love to serve it with a mixed green salad or corn bread for a full meal. I usually make this chili on the stove-top. It comes together quite quickly within 30 – 35 minutes. But, it can also be cooked in a slow-cooker. If you use a slow cooker, first saute the onion in the butter in a skillet. Then brown the ground beef. Then add all ingredients to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. This is a great option for a busy weekend if you have to run out and do a few errands while your dinner cooks. Chili is tasty with a dollop of sour cream or shredded cheddar cheese toppings. I hope you enjoy this recipe for sweet and spicy chili con carne. It is simple and delicious. Happy cooking, Michelle Sweet and spicy chili con carne Perfect for game day or cold winter nights – warm up with this sweet and spicy chili con carne. Serve with a mixed green salad or corn bread and you have a hearty meal. What you’ll need 2 tbsp butter 1 small onion (finely chopped) 1 lb ground beef (lean ground beef is best) 1/2 tsp salt 1 pinch black pepper 1 tsp chili powder 1/2 tsp cayenne pepper 2 cans tomato soup (10 oz) 2 cans kidney beans (rinsed) half to 3/4 a can of water (use tomato soup can) sour cream and shredded cheddar cheese for garnish Optional: Add 1/4 cup frozen corn kernels if you like for a variation Instructions On medium-high heat, melt butter in a sauce pan. Add onion and cook a few minutes until it softens. Add the beef and brown slightly. Rinse the kidney beans in a strainer and set aside. Add seasonings, tomato soup, kidney beans, and water. Reduce heat to medium-low and cook slowly for about 30 minutes stirring occasionally. Top with a dollop of sour cream or shredded cheddar cheese toppings. Source: northwestspoon.com #beef #chili #Slowcookerchili

Today is national chocolate chip cookie day! Why not celebrate the beloved simple chocolate chip cookie. It’s certainly one of my family’s favorites. These double chocolate chip Craisan cookies are really tasty. The mix of dark and white chocolate chips pairs great with the sweet tart flavor of Craisins! The addition of Craisans to this cookie also adds a delightful chewiness to the cookie. This cookie recipe has been in my family for decades. It’s a classic chocolate chip oatmeal cookie. Over the years I have found many ways to change it up. Craisins are dried and sweetened cranberries. Washington ranks 5th nationally in cranberry production. If you like the sweet tart flavor of cranberries, you’ll love Craisins. I find I have the best results with cookies when I use parchment paper on the baking sheet. It provides a layer of insulation. It is also best to start with all the ingredients at room temperature. The means planning ahead a little taking out the milk and butter from the fridge to sit out for a while. Make a big batch of these chocolate chip cookies and freeze half of them for later. You’ll be glad you did. Double chocolate chip Craisin cookies make a great afternoon snack with a tall glass of cold milk. I think you’ll love this classic cookie. Leave me your comments below. Happy baking, Michelle Double chocolate chip Craisan cookies A mix of dark and white chocolate chips plus Craisans takes the ordinary chocolate chip cookie to extraordinary! 1/2 cup white granulated sugar 1/2 cup brown sugar 1 stick butter (1/2 cup) 1 tbsp milk 1 tsp vanilla extract 1 large egg 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup all-purpose flour 1 cup oatmeal 1 cup chocolate chips (use a mix of white and dark chocolate chips) 1 to 3/4 cup Craisans Preheat the oven to 350 F. In a large mixing bowl, combine sugars and softened butter and beat until creamy. Beat in the milk, vanilla and egg. Slowly incorporate the rest of the ingredients in the order listed. Drop tablespoons of dough onto a cookie sheet spaced about 2 inches apart. Bake between 9 and 12 minutes or until the edges have started turning a golden brown. You can turn the cookie sheet around halfway through cooking time to help with even cooking. Ovens can vary a little, so I begin checking on the cookies at 8 minutes. Let the cookies cool on the baking sheet for one minute prior to lifting them with a metal spatula onto a cooking rack. They need this time to set. They also freeze well. Source: northwestspoon.com #Chocolate #cookie

Mom’s cabbage rolls are a delicious family-style meal everyone can enjoy. Cabbage rolls are also known as “stuffed cabbage.” In this recipe, cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. Serve the cooked cabbage rolls with sour cream. It’s mother’s day and in honor of my mom, I thought I’d share one of her delicious comfort food dishes. The smell of cabbage rolls cooking in the oven brings back memories of my childhood. I’m pretty sure I learned my way around a kitchen because of mom. She’s a great mom and grandma. She’s my turkey-hotline at Thanksgiving. And yes, she’s rescued my turkey (and my bacon…) before. She’s very modest about her home cooking, but she needn’t be. I’d like to say thank you mom for teaching me so much and always being there for me. Making cabbage rolls can feel like allot of work if you make all the components at the same time. To cut down the time in the kitchen, use left-over rice. Also, cook the bacon or ground beef and onion a day before assembly. Small heads of cabbage are easier to work with. The smaller leaves also make smaller cabbage rolls which we always believed to be tastier and require less filling. Here’s what you’ll need: Medium to large casserole dish 2 small heads of cabbage, cored 1 ½ cups long grain rice, steamed ¼ lb bacon, cut into pieces and cooked crispy 1 small onion, diced ¼ – ½ lb lean ground beef Salt and pepper 1 can tomato soup 1 can pureed tomatoes Understanding how to soften the cabbage so it is workable is an important step in forming cabbage rolls. I’ll focus more on that here in the blog post rather than on other steps in the recipe such as making the rice, frying the bacon and beef etc. The picture below is of cabbage that has been steamed in a pot with a small amount of boiling water. You start by cleaning and coring the head of cabbage. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Use tongs to carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. The outer leaves of the cabbage should easily lift off the head of cabbage as it steams. Mom always topped her cabbage rolls with a can of tomato soup and some crushed tomatoes. If you are gluten free, you can omit the Campbell’s tomato soup or use a gluten free brand. I’ve also used a plain marinara sauce (about a cup) as a replacement. It just depends on if you like tomatoes and cabbage rolls a bit “saucy” or not. Next, we’ll form the cabbage rolls. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Cabbage leaves that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. Forming the cabbage roll: To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling towards the center and tuck in the ends. It becomes a neat little package. This takes a little patience and practice. You’ll get it! Repeat this process. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. They’ll all get “tucked in.” Next, you’ll sprinkle the cabbage rolls with the cooked bacon (optional). Evenly distribute and cover the cabbage rolls with the tomato soup (or marinara sauce) and the pureed tomatoes. Season them all over with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. It should look like this prior to going into the oven. At this point, I loosely cover the dish with aluminum foil and bake it in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. The sour cream is a must! Cabbage rolls also make terrific left-overs. Mom’s cabbage rolls Cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. A delicious family meal everyone can enjoy. 2 small heads cabbage (cored) 1 1/2 cups long-grain white rice (steamed) 1/4 lb bacon (cooked crispy) 1 small onion (diced) 1/4 to 1/2 lb ground beef salt and pepper (to taste) 1 can campbell’s tomato soup or 1 cup plain marinara sauce 1 can pureed tomatoes Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. Source: northwestspoon.com #cabbage

Pacific cod with pineapple pico de gallo is a complete, healthy meal. It's also a great alternative to your regular everyday salsa on tacos. The flavors in these dishes are all fairly mild, sweet and tangy with just a hint of spice. Pair the fish with spanish rice. To save time, make both the pico de gallo and the rice ahead of time, then reheat the rice while you cook the fish. The cod takes just minutes to cook. That makes this a great mid-week, healthy meal. It ’s easier to cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). I used the jalapeno sparingly and just put a little in since the accompanying flavors are more complex and I didn’t want it too spicy. Season the cod with a drizzle of olive oil, salt and pepper, the garlic and jalapeno. Next, heat (medium-high) a couple table spoons of extra virgin olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes, then flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Garnish with fresh cilantro and lemon slices. This Pacific cod recipe is low-fat and low-carb. Pacific cod with pineapple pico de gallo Mild, sweet and tangy with just a hint of spice. Sauteed Pacific cod in garlic and diced jalapeno is served with pineapple pico de gallo and Spanish rice. Ingredients: Pineapple pico de gallo 1/2 cup fresh pineapple (cut into small pieces) 1 – 2 fresh tomatoes (cut into small pieces) 1/2 a medium sized onion (diced (use a white or sweet onion)) 1/4 cup fresh cilantro (cut into small pieces (1/4 cup more or less)) 1/2 lime (juiced) 1 tsp jalapeno (diced (about 1 tsp, more or less to taste)) 1 pinch salt & pepper Ingredients: Sauteed Pacific cod in garlic and jalapeno 1 1/4 lb fresh Pacific cod (cut into portions) 1 – 2 cloves garlic (crushed) 1 tsp fresh jalapeno (diced) extra virgin olive oil 1 pinch salt and pepper lemon slices and cilantro pieces (for garnish) Pineapple pico de gallo For the pineapple pico de gallo – combine all ingredients in a medium bowl and gently toss. Make this ahead of time. It will keep in the refrigerator for a few days. Sauteed Pacific cod Cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). Season the cod with a drizzle of olive oil. Then salt and pepper, garlic and jalapeno. Next, heat (medium-high) a couple tablespoons of olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes. Flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Source: northwestspoon.com #Pacificcod