Make It NO Matter...

This is my new mantra..."make it no matter..."    


No matter if I don't have exactly the tools that the recipe calls for, no matter if I don't have precisely the same ingredients (within reason of course). 

I live on the coast of Mississippi and I have to drive to Louisiana just to find Fennel so when I want to make something and it calls for authentic lard or chervil (a French herb), I cannot simply push the recipe aside and dismiss it, saddened and depressed.  No, certainly not, I must carry through, find replacements and substitutes, tap all my resources. 

I have been reading this beautiful cookbook, European Peasant Cookery, The Rich Tradition, by Elizabeth Luard.  It is jammed full of rich and hearty meals from the peasant cooks of generations long since passed. 

Recipe's like Stuffed Steak from Holland, Oil Biscuits from Spain, Rosepetal Preserve from Bulgaria, Boiled Chicken and Noodles from Austria, Garlic Puree from France, and Colcannon from Ireland.  Over 500 recipe's in between the pages of this heartwarming book. 

Last night I made Beef Bourguignon that I adapted from, of course, Julia Child, as well as Ina Garten.  It was sooo good, my husband said it was the best thing I've made so far.  I will share my beef bourguignon day with you soon, with pictures and all. 

Today, since there are leftovers from the last two nights, I'm spending today making a couple things from European Peasant Cookery.  I'm going to attempt a Danish Applecake and perhaps Country Bread from Spain.


So far, in this journey to cook more passionately, I've made things that went way out of my comfort zone. However, the knowledge that so many housewives and busy moms, before me have made the same things in their own humble kitchens, has made me feel more confident and more excited about what's ahead, more than ever.  And I'm having the best time sharing it with you. 

Roasted Veggie Pasta

Vegetarian pasta dishes are a great way to get a healthy and quick meal on the table in a flash.  My roasted veggie pasta casserole is very good and really easy. 

Roast grape or cherry tomatoes with several cloves of garlic as well as any other veggies on hand. 

Today, I bought five zuccini for $1.50 so I decided to add them.  I also added leeks and sweet peppers.

Chunk chop the other veggies and coat everything with olive oil, salt and pepper. 

 My oven was about 350 degrees.  Be sure to turn everything a couple times while roasting for even cooking.  The zuccini will be done before the tomatoes and garlic so I put them on different cookie sheets. 

Once the tomatoes and garlic are done you can either smash them up with a potato masher or throw them into your food processer. 

The other veggies can be chopped into bite size pieces once they're roasted.

I used mini penne pasta this time but you can use any kind that you prefer.  For the cheese Asiago, Parmesan, and Mozzarella are all very good in this dish.  It's always great for flavor to use fresh herbs, Basil, Thyme, and Parsley are all delicious.  

Once everything is chopped, shredded and cooked, you're ready to assemble the casserole.  You can mix the sauce and the pasta or layer everything separately.  Bake for 30 minutes on 325-350 degrees.

A green salad made up of arugala, hearts of romaine, carrots, and sweet peppers is a great side and I made a salad dressing with dijon mustard, maple syrup, fresh squeezed lemon juice, olive oil, salt, pepper, and fresh basil.  Along with some oven roasted crusty garlic bread this was a hearty meal that makes you forget about meat and potatoes.  . 

Amelia even came dressed for dinner.

The Key To My Kitchen Happiness

Last night I ordered pizza because I was in bed all day with a cold.  Today, as I drink my coffee, sneeze in rapid intervals and nurse myself back, I'm brainstorming dinner ideas for tonight.

I wrote a post a while back about what the key to my writing happiness was.  So I thought I would now do one that explores my kitchen/cooking happiness.

1. A clean house


2. Fresh flowers (I just love fresh flowers around the house)

3. I enjoy hearing and watching the Food Network while I am cooking, something about it is comforting. 

4. Sharing what I've made with the people I love.

5. Fresh ingredients, especially, fresh lemons and limes, herbs, and garlic.

6. I love chopping, it's therapeutic, except onions, that's just painful

7. A yummy beverage, even if it's an ice cold water with lemon.

8. My blender/food processor, my zester, and a good sharp knife.

9. My Kindle, I have cook books on it that I've found very helpful, especially Julia's Kitchen Wisdom.

10. Cookbooks, old and new.  Nothing is better than always being surrounded by books, at least for me that is the case.

Those are my top ten keys to kitchen/cooking happiness.  What are yours?