Dinner Date

For Christmas this year, we gave the kids pre-planned dates for the whole year.  They each get to go on a date once a month.  One month with Mom, the next with Dad, and so on.  This is by far their favorite gift.  And it's the gift that keeps on giving, right?  All year!  So, one of the dates with Mom is to choose a recipe, go to the store and purchase the ingredients, and then make it together.   This is what my son and I did this weekend.  He chose "Pasta with Arugula, White Beans and Walnuts" for dinner and "Raspberry Napoleons" for dessert.  If you're thinking, wow, her kids like healthy food, just know I was just as surprised that he chose this as you!  I mean, really, what 9 yr. old wants pasta with greens and beans???  I have a bunch of "Everyday Food" magazines, and he went through some of them and that is what he chose.  I will say I do have great eaters for kids.  They used to be more picky, but overall they like a lot of things.  My son especially, he's like my husband, he will try just about anything.  I am so grateful to have easy to please kids...well, at least in the food department.  :-)

So here's a look at our date:

 Toast the walnuts... oh the flavor!

 Learning to slice garlic

 Cooking the pasta

I love how he put so much effort into a pretty table.

All the kids liked this dish.  One of my girls wasn't so crazy about her wilted greens, but she still ate most of them.  

Pasta with Arugula, White Beans, and Walnuts

12 oz farfelle (bowtie pasta)
coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 TBS butter
1 pound baby arugula
1 can cannellini beans, rinsed and drained
1/2 cup walnut pieces, toasted

Toast walnut pieces in a 350 degree oven for about 7-9 minutes. Watch them so they don't burn. You don't have to toast them, but it brings out so much more flavor!

Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, drain pasta and set aside.

Place pasta pot over medium heat. Add garlic and 1 tbs butter, cook, stirring until garlic is fragrant, about 2 minutes/

Add arugula to pot. Toss just until wilted. Add beans, pasta and remaining 3 tbs butter. Season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with toasted walnuts.

Needless to say, this dessert was a hit!  

Raspberry Napoleons:

All purpose flour for rolling pastry
1 sheet frozen puff pastry thawed
1/2 recipe cooled vanilla pudding (recipe follows) please don't use store bought, I promise you won't regret it!
1 container fresh raspberries
confectioner's sugar for dusting

Preheat oven to 400. On a lightly floured surface, roll out puff pasty to a 10 by 15 inch rectangle. Transfer to a baking sheet lined with parchment paper.

Prick pastry all over with a fork. Cover completely with another sheet of parchment paper. Weight with another baking sheet to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down until pastry is golden. In my oven it only took 20 minutes, but it can take up to 40, so keep an eye on it. Remove the top sheet and parchment, and let cool

With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces ( this is for 4 servings, I was able to stretch it to 6 servings by cutting into 18 pieces).

To assemble, put a large dollop of pudding on the pastry piece, top with a few raspberries and another dollop of pudding, layer a 2nd piece of pastry, repeat the pudding and raspberries, and top it with a 3rd piece of pastry. Dust with confectioner's sugar.

Vanilla Pudding:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
4 large egg yolks
2 tbs unsalted butter, cut into pieces
1 tsp vanilla extract

Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking (wow, there's a lot of whisking in this recipe), cook 1 minute. Remove from heat and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (this prevents skin from forming), chill at least 3 hours and up to 3 days. Before serving, whisk (again) pudding until smooth.

Ummm... Hello?  Where did everyone go?  Just keepin' it real here.  {sigh}

Soup, Salad, Friendship

I love my girlfriends.
I love how we all bring something different to the group, we all have unique personalities.  They are a blessing to my life.
Every couple of months we have a girl's night out, or in.  In this case it was in.  I think usually, our time together revolves around food.  There's something sacred about sharing a meal together.

I made soup.  Kelli made salad, Tina made bread and Amy "made" dessert.  This is one of the things that is so special.  Amy, just didn't have time to make dessert.  Or buy it.  But I love that she grabbed some random things from home and came on over, I love that she felt no pressure to perform or bring something.  And guess what?  Nobody cared.  These are good friends.

Our lovely table.

Dessert!!  

Our night was filled with love and laughter.  These women bring refreshment to my soul.

I didn't break out my camera this night... I know, shocking... so I don't have actual pictures of the soups.  But, I will share the recipes with you.  Thanks to Tina for sending me her phone pics to share.  :-)

Butternut Squash Soup

(adapted from Betty Crocker)

One of my favorites ever!  I've made this soup a few times this year, trying to find exactly the right recipe.  And I finally hit it.  Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.

2 tbs butter

2 medium butternut squash

2 large apples, peeled, chopped

1 large onion chopped

2 tbs brown sugar

3/4 tsp salt

3/4 tsp cinnamon

1/8 tsp pepper

3 cups chicken broth (or vegetable broth)

squash seeds (optional garnish)

nutmeg (optional garnish)

Preheat oven to 375.

Cut the ends off of the squash, scoop out the seeds.  I save the seeds and bake them and use them as a garnish.  Place them skin side down on a baking sheet.  Bake until fork tender, about 45 minutes to an hour.  

Once the squash has cooled enough scoop out the flesh.

Saute' onions in a couple tablespoons of butter, until softened.  Add the apples, broth, salt, cinnamon, pepper and squash.  Bring to a boil and simmer covered until apples are soft.  

In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth.  Once it has all been pureed, return to a clean pot and heat until warmed.  Ladle into bowls and top with baked squash seeds and a dash of nutmeg.  

White Bean Soup

(adapted from Bread & Wine by Shauna Niequist)

2 shallots, sliced

1/2 pund carrots, sliced on the diagonal

1 bulb fennel, sliced

4 celery ribs, sliced on the diagonal

8 cups prepared Great Northern Beans or other white bean*

1 tbs rosemary

salt and pepper to taste

For serving:

Vinaigrette (Dijon, balsamic vinegar, olive oil)

prosciutto, sliced in ribbons

Parmesan, thickly grated, or use a vegetable peeler to get pretty strips

In a dutch oven, soften shallots in olive oil over medium heat.  Add carrots, fennel, and celery and allow them to soften, about 15 minutes.  (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)

Add beans and chopped rosemary.

*Note, I use dried beans and prepare them.  If you use canned, I recommend rinsing and draining them.  But you will need to add some water or broth to compensate.  

Cover and cook for 30-40 minutes, or longer if you have time.  

Add salt and pepper to taste.  If you are using the prosciutto, remember it is salty, so go easy on the salt.  Bacon is really nice with this soup too.  

Mash with a potato masher for a chunky texture.  For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot.  I love my immersion blender so that is my tool of choice here.  

Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette.  

This is a wonderful comforting soup.  

The Great Reveal...

The million dollar question was "when will you're kitchen be done?"  As the saying goes, if we had a dime for every time someone asked us that, we'd probably be at Disney World right now.

Being a home owner, are you really ever finished with projects?  Probably not.  And, there is still some finishing touches yet to be done.  But, if I don't get these pictures up now, it may never happen.  :-)

We started this project in July.  But we didn't just remodel a kitchen, we put on a new roof, remodeled a kitchen, bathroom, and living room, plus painted and re-floored almost the entire main living space.  And, my amazing husband did most of the work himself.  Some projects were hired, and some we had help, but the majority of it was him.  Aside from working on the house, he works a full time job, and was training for the Chicago marathon.  All or nothing right?

Let's start in the kitchen, that's what ya'll really want to see anyway.

Here's what we started with...

Demo day...

I'm telling ya, they don't make em like they used to.  These guys had to tear these cabinets out piece by piece.

Until there was nothing left but the kitchen sink.  And a few appliances.  

One more before:

and, wa lah!

I know, it's amazing!

How about some close-ups?

 This is intended to be a coat closet, however, we used it for a pantry since I didn't have room in the cupboards for my food.  The shot on the right is taken from the half bath directly across from it.

Now I have a real pantry! And it's not in the entry way.  I actually have lockers in the entry way, yea!

My favorite thing about the pantry, besides just having one, is that all those small appliances you see, are actually plugged in!  Frees up my counter space, and eliminates getting it out and putting it back.  

Lockers...

 Again, taken from the half bath.

I used to have a built in desk here:

Another favorite feature... double wall oven!  And I actually use them both.

Want to see the living room?
Before...

How we lived all summer...

And, after...

You can see we tore out the built-ins and moved our desk to the right of the fire place.

Hopefully the mantle will be up before Christmas.

And, here's a peek at the bathroom.  But, it's not finished yet, still need a mirror and maybe some window treatments.
Here's the before.

There it is!  The great reveal!  A special Thank You to my sweet friend Aleisia  for her Interior Design Expertise!  And Thanks to Patti for the initial vision of making my space beautiful and getting me started.  

Thanks for stopping by,

Chellie

Taste of Michigan part 2

It's been a week since I attended the much anticipated "Taste of Michigan" event.  It's amazing how far behind you get after only 1 day away from home.  A huge huge huge Thank you to my awesome amazing husband, who, stayed home all day with 4 kids, so I could attend the event.  I love you so much honey!  (Isn't he so hot?!)

Photo by Rudy Malmquist

Now, on to my recap.  Please excuse the poor quality on some of these photos.  Some were taken with my phone, which does NOT begin with "i".  

Our first stop was at the Fulton Street Farmer's Market.  

Wow, I haven't been to this market in a really long time.  I knew it was great, but it sure has changed since I've been there.  It's all covered, and they have such an abundance of goods.  We had 20 bloggers that met here, and we started with breakfast at The Silver Spork Food Truck.  I had the baked oatmeal, it was delish!  Everything that was coming out of that truck looked amazing.  You just wouldn't expect that from a truck.  

Next, we headed over to Art of the Table.  

This is one of my favorite shops.  They have tons of kitchen gadgets, towels, napkins, serving dishes and yummy prepared foods.  When we arrived, Patricia's Chocolates was doing a demo with LOTS of tasting!  Her chocolates were amazing, lots of different varieties, and who doesn't love chocolate? 

After some tasting and shopping, The wonderful people at Art of the Table handed each of us a bag of goodies on our way out.  

Then we were off for a little 'free time'.  We wandered around the shops on Wealthy street and Cherry Street District.  I really enjoyed spending time with other bloggers.  I love that one thing in common with someone can just unite you and give you a special connection.  

At 1:00 it was time for our private lunch at Bistro Bella Vita.  First we had a wonderful demonstration from Liz on how to make her family recipe of hummus, using Kitchen Aid's new food processor.    Hummus is one of my favorite things, and I loved her recipe.  

 
                            

Then Bistro served us appetizers, and pasta and risotto.  Of course it was all super tasty! 

At the end of our Lunch, Kitchen Aid gave away a beautiful, shiny red Mixer!!!  

I did not win, but Meghan, from What Meghan's Making did win, and she's a baker.  How appropriate!  

After lunch, we headed over to Reserve Wine and Food for a little tasting and Charcuterie.  

Now, my husband and I don't drink, so this is a place that probably would not attract me.  I am so glad this was on our agenda!  Peter, the General Manager gave us a tour of the building, which was formerly a bank. He definitely knows his stuff.  I learned alot about the industry, and about the restaurant and what they serve.  He was very hospitable.  The wine cellar is kept in the former vault, and they still have the door.  It added so much character.  

Peter-General Manager

Doing what food bloggers do... taking pics!

Claire from DC as in Washington

Listening to Peter

The Vault

Anyone for a $2700  bottle of Wine?  fun fact, they've sold 0 and they keep 2 on hand.

After mingling with my new favorite foodies, I headed back home to freshen up for dinner at Six One Six.  Of course, dinner was AMAZING.  We started with a cauliflower soup, then enjoyed a beet and pear salad, followed by our main course, which was a lovely stuffed chicken, and finished with a chocolate banana dessert.

The awesome chef's at six one six.  

  

All of our stops treated us with impeccable service!  Thank you to all of you.  

Liz from The Lemon Bowl  and Rachel from Rachel Cooks put this event together.  They did an amazing job!  Did I say it was amazing already?  I just can't think of another adjective that describes this event.  Thank you Liz and Rachel!!  I was so honored to be apart of this.  

It was such an eventful day full of food, new friends, and SWAG!!!  Okay, so I'm from W. Michigan, I love a good deal, and the only thing better than a good deal is FREE!  So many local companies donated awesome stuff for our swag bags.  So professional right, "stuff".  There is too much to list, but there was over $500 worth of products in our bags.  A few of my favorites... Rowsters Coffee, Vanilla beans and vanilla extract from Beanilla, Good Life Granola, a cookbook, pickles... okay, I loved it all!

Here's some of my new foodie friends.  I wish I had pictures of them all!

Nicole

Shiela

Meghan (mixer winner!) and Nikki

Please visit Taste of Michigan to see all the lovely sponsors and attendees and their fabulous websites, and make sure you tell them I sent you.  :D