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.

Shrimp and Feta Pasta - another 1/2 hour wonder

It has been a busy day.  I am getting ready to start my first full time job in 21 years and I lead a craft this morning with Naomi's Hebrew School class.
Andrew is going to cook dinners.  We made up a menu for the week and I went to the grocery to make sure he had everything he needs.
I will to prep in the morning as although we have lived in our house for 18 years and most of the time everything has been kept in the same place, Andrew has trouble finding anything that is not in the front of the cupboard or fridge.  If it is not in his sight line he cannot find it.
He is going to be cooking from my blog.  I will let you know how he does.
The big bag of cooked shrimp were on sale at Costco this week.  Having cooked shrimp on hand means I have quick meals.  Just put them in a bowl of cold water and they are defrosted in about 5 minutes.  Lauren makes herself a salad with shrimp when she comes home from work at 9:30 and I haven't made something she liked.  We also use them for pasta dishes.  As long as you just put them in the sauce long enough to heat them through (no longer) cooked shrimp work great.
Tonight I made one of my favorite pastas.   I got home at 5:30, unpacked the groceries and put them away, made dinner, emptied the dishwasher and we ate at 5:55.

Shrimp and Feta Pasta


Ingredients
500 grams Spaghettini (I use whole wheat)
3 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried or 1 tablespoon fresh chopped oregano
1 teaspoon dried or 1 tablespoon fresh chopped basil
1 14 oz can Fire Roasted Tomatoes or two tomatoes chopped
1/2 cup chicken stock
6 oz chopped Feta cheese
1 pound large cooked shrimp (I like to remove the tails)
1/2 cup Italian parsley, chopped

Directions
Prepare Spaghettini according to package directions.  Meanwhile
Heat a large skillet.  Add olive oil, then garlic and if using dried spices, add oregano and basil
Heat for one minute.  Add tomatoes and chicken stock.  Heat to boiling.  Add feta cheese and stir.  When the pasta is cooked add the shrimp, fresh herbs if using and parsley.  Heat through and serve over pasta.

Blondies - ready in 45 minutes

I got this recipe more than 20 years ago from one of those cookbooks that feature specific brands.
They did not have Skor Toffee Chips in those days.  I had to go to the US and by Heath Chips.  I used to stock up when I went and nobody could make Blondies but me.
Now Chipits makes Skor Toffee Chips and you can buy them anywhere.
The recipe uses  melted butter (I do it in the microwave) so it mixes up very easily.  It only bakes for 1/2 hour.
If you haven't tried these you have to make them.  You will be a big hit where ever you take them.


Blondies


Ingredients
½ cup brown sugar
½ cup white sugar
2 eggs
1/3 cup melted butter
1 tsp vanilla

Right out of the oven

1 1/3 cups flour
½ tsp baking powder
¼ tsp salt
1 package Skor Toffee Bits divided

Instructions
Preheat oven to 350
Grease (spray with Pam) 9-inch square pan
Mix sugars, eggs, melted butter and vanilla,
Add dry ingredients just until blended. Fold in 2/3 cup of Skor Toffee Bits

Toffee bits added on top

Bake 30 minutes
Remove from oven and immediately sprinkle remaining Skor Toffee Bits evenly over top
Cool completely before cutting into squares.

   

Not cooking today

To all my loyal followers and to those who are reading my blog for the first time.
I am not cooking today.  I have been out of work since October.  This blog has been my lifeline to keeping busy and feeling like I am accomplishing something while not working.  Thank you all for your support by logging in.
Today I was hired for a full time job and I start on Monday.  Wow.  It will be the first time that I have worked full time out of the house since I have been married.
My life is about to change drastically and I know it will be a change for the good.
I am still planning to "feed my family well".  I will still be making dinners and baking for my family.
I will also be relying on my stocked freezer more often so I won't be cooking every night.  My husband is not working at this time and he is going to help prepare dinner.  I will leave him the materials and the recipes and we will see what happens!!
I won't be posting my blog as often but I will continue to post.  I am sure when I have gotten used to the pace of my new life I will be able post more often.  
Please bear with me as I adjust.
I will be cooking and baking tomorrow and Sunday so keep logging in.
Tonight we are going out to dinner to celebrate.