Mussels in wine garlic and tomato sauce - another 1/2 hour wonder

We went to Costco yesterday and they had this huge package of mussels for $10.00.  The girls and I love them and Andrew says they are too much work but really enjoyed them.
Mussels are inexpensive, fast and easy to make.  You can make less and serve them as a starter or make a lot (as I am) and have them for your meal.
I put them on the table in a big bowl.  Everyone gets a plate and a bowl for the spent shells.
We have a big crusty bread sliced and ready for sopping up all of the yummy sauce.
You can used diced tomatoes but as the girls don't like pieces of tomatoes in their sauce I am using crushed tomatoes.
Don't cook any mussels that are open before cooking and don't eat any mussels that are closed after cooking.
The mussels we buy at the supermarket (or Costco) are cultured and cleaned.   They just require a good rinse before cooking.
You can make the sauce ahead then heat it up and add the mussels just before serving

Mussels in Wine Garlic and Tomato Sauce
2 tablespoons olive oil
1 onion, diced
6 cloves garlic, minced
1 28 oz can crushed tomatoes
2 cups white wine
1 2" piece Parmesan rind (optional)
5 pounds fresh mussels

Rinse the mussels with cold water and discard any mussels that are open.
Heat a large stock pot on high.  Reduce to medium and add oil.  Add onions and sautuntil soft.
Add garlic and heat (do not burn)
Add tomatoes, wine and bring to a boil then add the mussels.
Cover for 5 -10 minutes - just until the mussels are open
Serve with crusty bread. (discard any mussels that are not open)

Sour Cream Banana Chocolate Chip Cake

Hi Everyone,

Sorry I couldn't post last week, it was a bit overwhelming and hectic.  I love my new job but it is not always nine to five and the week before last was a very busy and long one.  I did cook on the weekend but had no time for pictures and writing.

Andrew has done well this week cooking from my blog.  He made Perogies, Grillades, Hamburgers and Burritos.

Yesterday I made a bread in the morning and treated my family for dinner with my first paycheck.

Today I baked my favorite cake, Sour Cream Banana Chocolate Chip Cake.  It is also a favourite of Lauren`s friend Graham.  He now lives in Toronto but I could probably get him on the train if he knew I was baking his cake.

I made cupcakes out of this recipe for a catering job I had once and iced them with a banana butter-cream icing - Yumm!  I also made this cake for Lauren`s first birthday without the chocolate chips in two 8 inch round pans and iced it with chocolate butter-cream icing - also delicious.

I freeze any overripe bananas for baking.  In my old freezer I kept them on the door.  If I opened my freezer and the bananas fell on my head it was time to make this cake.  I now have a bottom mount freezer so I am free to make the cake anytime!!

This cake originates in the Pleasure of your Processor Cookbook with a couple of adaptations from me.
It is delicious moist flavourful cake.  I sometimes make it in two loaf pans and I freeze one, you can make it in a 9" square pan or as I do in a bunt pan.  My cousin Myrna gave me a really nicely designed bunt pan which works perfectly for this cake.

I use milk chocolate chips, you can use semi sweet if you prefer.


Sour Cream Banana Chocolate Chip Cake

Preheat oven to 350
Grease (spray) a 9” square pan or, my favorite a bundt pan or two loaf pans, for that matter I have even made cupcakes with this batter.

Ingredients
½ cup butter cut into chunks
1 ¼ cups sugar
2 eggs
1 tsp. vanilla
2 large very ripe bananas
1 tsp. baking soda
¾ cups sour cream
1 tsp. baking powder
2 cups flour
1 package milk chocolate chips (you can use semi sweet if you prefer)

Instructions
In 2 cup measuring cup mix sour cream and baking soda.
In food processor with steel knife process butter, sugar, eggs and vanilla until creamy.  Add bananas though the feed tube while machine is running, just until mixed in.  Add sour cream mixture and pulse until just mixed in.  Add flour and baking powder and pulse until just barely mixed in.  Add chocolate chips and mix in with spoon.
Note: the less you mix in the dry ingredients the lighter the cake.
Scrape batter into pan and bake for 50 minutes.

Penne and Italian Sausage - a one pan wonder

Comfort food ready in 30 minutes.  I got this from a milk calendar years ago.  I now make it with hot Italian turkey sausage so everyone eats it, you can make it with hot or mild pork Italian sausage or as friend Judy does.   Her  family does not like sausage so she makes it with spiced tomatoes.  How ever you make it it is fast easy and yummy!!  The best part is only one pan to clean.

Penne and Italian Sausage

A one pan wonder, that is quick hearty and delicious.

Ingredients
1 lb hot Italian sausage cut into 1” pieces
1 onion chopped
1 clove garlic, minced
½ tsp basil
½ tsp oregano
¼ tsp red pepper flakes (or to taste)
1 tbsp cornstarch
2 cups milk
1 can (540 ml) diced tomatoes
½ pound penne pasta
1 cup grated Mozzarella cheese

Instructions

In a large frying pan with a lid cook sausages over medium-high heat until browned.  Add onion and seasoning, cook until onion is tender, add garlic.  Stir in cornstarch.  Add milk.  Stir until mixture comes to a boil.  Add tomatoes and penne.   Return to a boil, cover and simmer for 15 minutes or until pasta is tender.  Stir in Mozzarella cheese and serve.

Not your Bubbie's Hamentashen

I got through my first week of full time work out of the house in 21 years!!  I love my new job.
Last week we cooked from my blog, Pasta Puttaneskish, Turkey Meatballs, Italian Soup and we had Stuffed Peppers that I had frozen (after making a double batch).  We went out for a bite one night and grilled trout last night.
I usually decided what to make the day we were having it, last week I made a menu schedule.
Andrew was great, he hasn't cooked for me in years and even then did it rarely.  He did brilliantly following the recipes from my blog on his phone!
I rarely did a big grocery shopping and Andrew never (or almost never) went grocery shopping with me.  Yesterday we both went and bought what we needed for the week.
It has been nice to share in the shopping and the meal preparation with Andrew.
Today I am going to make up hamburger (turkey and beef) patties and freeze them for next week.
This week is a Jewish holiday called Purim.
We like to summarize all Jewish Holidays as they tried to kill us, we were saved, let's eat!!
For Purim we make Hamentashen.  Hamen (the villain of the story) wore a three cornered hat.  We make triangular pastries traditionally filled with prunes, poppy seeds or walnuts and honey in an oil based dough.

My version is a sour cream pastry filled with Nutella.  After years of making them and having them lose their shape when baking I learned to put them in the fridge for at least an hour before baking (like I do with pies).
I made them very small as they are very rich and pack a lot in a mouthful.   I can justify eating one when they are just a bite!!

Hamentashen


Ingredients
1 cup butter, cut into chunks
1 1/2 cups flour
1/2 cup sour cream
Nutella

Instructions
In food processor with metal blade, add flour and butter.  Process until butter is incorporated.   Add sour cream and process until the dough forms a ball.
Remove dough and refrigerate for at least 4 hours or overnight.
Lightly flour a board or plastic cutting sheet.  Divide the dough into four balls.  Roll one ball out to 1/8 inch thickness.  Cut with a 1/1/2 inch round cookie cutter.   Add a 1/2 teaspoon of Nutella to the center of each circle. If you use a bigger cookie cutter, increase the Nutella accordingly.    Brush the edges of each circle with water.  Fold one side  and bring up the other two sides to make a triangle.  Pinch edges together and place on parchment lined cookie sheet.  Gather up scraps and add to the next ball and repeat process.
Refrigerate for at least one hour (this really helps them maintain their shape)
Bake at 375 for about 15 minutes until browned.