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One of my week night cold weather go to’s.

1 slice of Thick smoked bacon

1/2 of a medium onion diced

10 baby carrots diced

12 oz of sausage cut into 1/4 inch slices

3 cups of kale sliced into ribbons

2 cloves of garlic

2 bay leaves

2 Tbls of tomato paste

1/2 tsp of Herb de Provence

1/2 C of white wine

2 – 19 oz cans of Cannellini beans- drained and rinsed

2 cups of Chicken stock

Topping

1 1/2 cups of Bread crumbs- I use panko

1/4 cup of Parmesan

3 Tbls of Olive oil

Pre heat oven to 350.

I use kitchen scissors. Cut one piece of thick smoked bacon into a small dice. Brown in a large oven proof skillet. Add onion, and carrot. Saute 3 minutes until translucent. Add in your sausage, saute 2 minutes. Add in kale and saute until wilted. Add bay leaves, tomato paste herb de provence. Grate in garlic and saute until tomato paste is blended. Add in wine and cook until evaporated. Add beans and stock.Cover and bake at 350 for 30 minutes. Mix Topping ingredients in a bowl. After 30 minutes remove beans and increase oven to 400. Spread topping mix over the beans and bake for 20 minutes with out the lid.

I was not at the top of my game tonight, my allergies are really kicking my butt! So, I went to my latest go to. I never utilized my freezer until last year. When I make something that is way to much for 2 people I freeze it in individual portions so my Sweetheart will have a hot lunch when its cold outside. He likes bread with a meal, me, not so much. So I made a batch of herb and cheese muffins and froze them individually. 20 seconds in the microwave and he has hot bread! Tonight it was Italian beef stew with gnocchi. https://ciaoflorentina.com/homemade-beef-stew-recipe-hearty/ I substituted a half of a bottle of red wine for some of the water.

On Sunday’s I make a breakfast for us to warm up for the week. This week we have an Italian sausage,mushroom and spinach strata with a German brown bread.

4 cups of cubed bread

1/3 lb Italian sausage

1 Tbls Olive oil

1 package of sliced mushrooms

10 oz of fresh spinach

1 1/2 c of half and half

8 eggs

1 Tbls of dijon

6oz of grated Swiss

Toast bread in the oven at 350 about 10 min. Just until crisp. Brown sausage in a large skillet, pour sausage onto a paper towel lined plate. Add 1 tbls of olive oil to the skillet and saute the mushrooms until brown, add spinach and cook out most of the water add the sausage back to the mix. Whisk the eggs, half and half and dijon together and add salt and pepper to taste. Spray a 9×13 baking dish with non stick cooking spray. Put in 1/2 of the bread, add 1/2 of the mushroom mixture and 1/2 of the cheese and layer again. When everything is in the dish pour over the egg mixture. Let soak over night or at least 2 hours. Bake at 350 for 40 minutes.

I have had a tuna melt on my mind for a while. After 2 days of 10 hour days I decided to coast. Tuna melt and sweet potato tots in the air fryer.

A nice fresh tomato sauce with green onions,basil and garlic. Diced fresh mozzarella. Courtesy of Giada De Laurentiis. https://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghettini-with-checca-sauce-recipe-1915045

Thanks to my sweetheart who reminded me that we still have kale and collards in the garden.

1 Tbs of olive oil

2 Slices of smoked bacon cut into 1/4 inch pieces

1/2 Red onion diced

1 large Garlic clove grated

1/2 lb Collard greens cut into 1/4 in strips

1/4 tsp Thyme

8 cups of Chicken stock

3oz of Fresh Linguine noodles cut into thirds

2-19oz cans of Cannellini beans

1 Chicken bouillion cube

1/2 tbs Garlic chili sauce

Shaved Parmesan to taste

Heat oil in a 3qt pan over medium heat add bacon and saute until brown. Remove with a slotted spoon and reserve. Add onion and a pinch of salt and saute 5 minutes. Add the collards and saute until wilted. Add garlic, and a pinch of salt and cook about a minute more. Add 4 cups of broth and bouillon and simmer for 20 minutes. Add beans,additional 4 cups of broth and Garlic chili paste simmer 10 minutes. Add noodles and simmer 10 minutes more. Serve and garnish with shaved parmesan and reserved bacon.

I guess my weekend of eating out French food put me in that frame of mind. I love Cordon Bleu. Whats not to love cheese, smoky ham, breaded fried chicken in a luxurious sauce!

I have been doing this lighter easier version for years.

Boneless chicken breast

Dijon mustard

Herb de Provence

pepper

Brush your chicken with dijon and season with pepper and herb de provence. Then wrap the chicken in a large ham slice. Grill until the chicken is done. I use a Mornay sauce in place of the swiss cheese.

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

3/4 cup shredded Swiss cheese

1/2 tbls of dijon

dash of hot sauce

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes whisk in dijon and hot sauce. Cover and keep warm.

This a nice light weeknight dinner. Some people use ground chicken. I prefer to use small diced chicken breast. I fell in love with these at PF Chang’s . The fried noodles they use have no taste its only texture. I went home and found a mix that suits me. I have tried different lettuces but they don’t hold up to the hot filling. So, Iceberg it is.

Diced chicken breast

Diced water chestnuts

Diced red pepper

Chopped green onions

Frozen edamame

Grated ginger

Grated garlic

Soy

Sesame oil

Hoisin Sauce

Garlic chili sauce

Lettuce

I put coconut oil, sesame oil and the soy in a skillet over medium heat. I saute the diced chicken until just starting to brown. Add the edamame and cook about 3 minutes. Add the red pepper, green onions,ginger and garlic. Saute about 3 minutes and add the hoisin and garlic sauce cook 4-5 minutes. I like to use rice noodles for the crunch and shredded carrots for a fresh garnish.

The surprise is that it did not come from the Middle Eastern cookbook, it came from The Haven’s Kitchen Cooking School cookbook. Mujaddara and Kofta.

Mujaddara a Middle Eastern rice dish that is usually the meal. Spice, rice,lentils and fried onions. Kofta is a Middle Eastern meatball, shaped like a football, full of herbs, mint, cilantro,parsley,cumin and coriander. Served with a yogurt dill sauce.

Irish oatmeal stout bread. Not sure how it is. It feels like a brick! Bread has been my down fall time and time again. I tried for the 5th time to make Patrick’s Grandmothers recipe for salt rising bread. The starter failed again.