The Brilliance of Fall, Accompanied by an Italian Favorite

     Mornings are crisp, afternoons sunny and the evenings gorgeous; complete with a blood moon just in time for Halloween. There is absolutely no better time of the year for me. So soul-filling to spend weekends decorating our home, watching football, and enjoying the last of the outdoor festivities. Of course, at the top of my to-do list is pouring over delicious recipes to create during this season that begs for comfort foods, to include everything from pumpkin delicacies to the standard harvest cuisine. My husband is a huge soup lover and is always asking for some of his favorites. Last weekend, I finally crafted one of the all time most popular requests, pasta e fagioli. Pretty simple to prepare, the finished product is a hearty, healthy stew made with fresh ingredients. It has brilliant color and flavor, pairing beautifully with some newly shaved parmesan, crusty bread and a nice glass of red wine. Perfect to savor on a laid back football afternoon or as an elegant dinner with friends. I hope you will enjoy what has definitely made it to the lovely list of traditional fall dishes from the kitchen of Chateau Wahlen. Autumn blessings to all as we embark on a journey through the cozy months to come.
Boun Appetito ~ Sarah

Perfect Pasta e Fagioli

Ingredients

1lb Ground Spicy Italian Sausage {Ground Beef may be substituted based on preference}

1 small onion, chopped {approximately 1 cup}

2 medium carrots, chopped {approximately 1 cup}

2 stalks celery, chopped {approximately 1 cup}

2 cloves garlic, minced

28oz diced Italian seasoned tomatoes 

15oz can tomato sauce

15oz can beef broth {plus more for reheating}*

15oz can red kidney beans {with liquid}

15oz can great northern beans {with liquid}

1 teaspoon salt

1 teaspoon dried oregano**

1 teaspoon dried basil**

 1 teaspoon dried thyme**
1 teaspoon Italian seasoning**

1 teaspoon pepper

8oz dry ditalini pasta

Directions

1. Brown Italian sausage in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain, then return to the pot. 

2. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for approximately 10 minutes, stirring occasionally. 

3.Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.

4. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain, then add to the soup and simmer for 5-10 more minutes.

5. Enjoy! 

*Soup makes excellent leftovers, but will thicken as time goes by. For best results, keep some beef broth handy to add to the soup to preferred consistency for each reheat. 

**Don't be afraid to be generous with your Italian seasonings. 

Lenten Reflections With A Sprinkle of Breakfast Flair

     For me, this is the most sacred time of the year. Ushered in on Ash Wednesday each year, Catholics {and many other Christian denominations} begin a forty day pilgrimage towards Easter that is meant to be laced with reflection and renewal. I relish the time of increased awareness of the spiritual aspects of my life, as well as a chance to connect with the ancient roots that bind us to our Jewish brothers and sisters. So many traditions go along with this season, perhaps more so than any other time of the liturgical year. Prayer, Fasting and Almsgiving are the pillars of this rich period. I always like to not only give up something that is distracting me from living out my best self, but also take on something that will be a positive addition to my life. Simple soup suppers take place each Friday where we gather with our parish to eat a simple meal and walk through the prayerful process of the Stations of the Cross. Paul and I try to parallel life in our own home with that in the Church. Just as the church is stripped and rather bare during this time, I keep our decorations to a minimum. The centerpiece on our dining room table is a simple white candle, a ribbon of purple and a crown of thorns. In addition, the bottom of our candy basket, which is usually filled with some sort of festive representation of the particular time of year, holds merely the Lenten daily reflections booklet. We love to take part in the annual practice of Operation Rice Bowl by Catholic Relief Services. Every year, we are given a cardboard rice bowl and a calendar of the Lenten season with something to read on a daily basis. There are stories of people in different parts of the world, explanations of what donated money can do and recipes for simple meals from other countries that we are encouraged to prepare and eat each Friday while abstaining from meat and participating in fasting. Each day on the calendar has a small reflection for the day and often will ask you to donate something to the rice bowl that goes along with the day's reading. For example, one of the days for this year stated the following: "Today we fast from meat in solidarity with more than 870 million people who live in hunger. Give $0.25 to your Rice Bowl for each time you felt hungry today." It is a wonderful way to reflect each day on gratitude, as well as to be cognizant of and give to those suffering in the world around us. At the end of the Lenten season, we turn in our Rice Bowls to the collection basket and the money goes to support those in need. Operation Rice Bowl Calendar

Lent this year has unfolded in a particularly poignant way for me. One of the reasons I love Lent so much is because nature and creation seem to parallel the dark and gloominess with which the occasion begins, along with the cheerful, hope-filled way with which it comes to an end. Aside from the usual left-over wintery dark and rainy days that began Lent this year, there seemed to be much sadness as well. A string of events right at the cusp of this season exemplified feelings of despair, confusion and loss; the deaths of my beloved grandmother, one of my mom's dearest comrades at her living facility, some former news colleagues in a horrific chopper crash and my principal's husband, all taken too soon. What closely followed was discerning about changes in some deep friendships, contemplating some difficult life decisions, coming to grips with unprocessed grief from my year as a chaplain resident in Hospice, trying to help my brother grieve and get through some painful life happenings, as well as traumatic world events like disappearing planes, incidences of school violence and a devastating mudslide. All seemed to overwhelm one with a myriad of emotions. I often found myself sitting in weekly mass with a tear streaked face or chocking back sobs at the oddest times.

As we enter the final period of Lent this weekend with the commemoration of Palm Sunday and the beginning of Holy Week, my spirits are feeling uplifted and hopeful once again. It is almost as if I am a wet towel that has been cleansed and wrung out to the point at which there are no tears left and am now about to be hung out in the glorious sunshine, purified from that which restricts and allowed to billow back to life in the fresh air. Of course, just as the dark and rain added to the heavy mood at the beginning of Lent, so too do the recent warmer and longer days, budding fruit trees, blossoming flowers, chirping birds, sounds of playing children outside and the smell of cut grass add to the lighthearted feelings that accompany the closing of this yearly chance for reawakening. Even though this week begins with the longest Mass of the year {Palm Sunday} and is followed by several late nights at church on Tenebrae Wednesday, Maundy Thursday, Good Friday and the beautiful Easter Vigil, I am very much looking forward to the spiritual nourishment that overflows during these opportunities. On deck as well is hosting the annual culminating Easter celebration at Chateau Wahlen, complete with feasting on a traditional lamb dinner, egg dyeing and all the festivities. As Paul pulled out the hammock yesterday, a soft breeze flowed through the house that we have slowly refashioned together and we plotted out this year's garden, I found myself counting the blessings that surround us and anticipating joys yet to come. Wishing Holy Week & Easter Blessings of reflection and renewal to each one of you!

I will end this rather lengthy contemplative blog with the promised breakfast flair. I whipped up this recipe a few weeks ago and decided right then and there that I would have to post it around Easter time, when brunch food seems to be a particularly hot commodity. A savory and filling breakfast option, this dish is perfect for a celebratory brunch or an intimate morning gathering. The layering of the ingredients gives the effect and quality of a lasagna. Garnished with some fresh fruit, a green salad or even some grilled asparagus makes this a fairly simple and lovely fare. Also, because the optional topping possibilities for this dish are endless, it would be fun to create a toppings bar and allow guests to garnish their own casseroles to a uniquely tasty fit. It can be halved in order to accommodate a cozy brunch for two or four and the leftovers are great. Fear not you non-morning folks who cringe at the idea of strapping on an apron and doing prep work to cook bright and early in the wee hours! A bonus is that the casserole can easily be prepared the night before and merely popped into the oven to bake while you enjoy your latte and have a chance to wake up! It is so yummy, and offers the versatility I relish in recipes that allows each chef the liberty of crafting their own fantastic creation.
Buon Appetito ~ Sarah

Cheesy Tots Breakfast Lasagna

Ingredients

• *16 oz. Country Breakfast Sausage {browned and cooked}
• Olive Oil
• 10 Eggs, lightly beaten
• 2 1/2 cups Milk
• 2 tsp Dry Mustard
• 1 tsp Salt
• 6 cups Fresh Bread, cubed {about 1 large French or Sourdough bread loaf}
• **3 cups Sharp Cheddar Cheese
• 1 tsp Black Pepper
• 4 cups Frozen Tater Tots

         *You can substitute any meat of your choice: bacon, ham, spicy Italian sausage, Polish sausage, ground beef, etc. My first batch was made with a spicy chicken andouille sausage and it was fabulous. 

  

        *Other cheeses could certainly be substituted as well: bleu, feta, swiss. The combinations of meat and cheese that are available lend themselves to an array of scrumptious options.

          

        ***Inserting some vegetables to the layers, like fresh spinach, would also be a lovely addition.   

Optional Toppings:
• Sliced green onions
• Sour cream
• Hot sauce
• Salsa
• Jalapenos
• Black Olives
• Crushed Red Pepper
• Fresh Tomatoes
• The possibilities are endless...Be creative!
• Instructions
  *{See Notes below for preparing the night before}

1. Preheat the oven to 325 degrees F.
2. Lightly coat a 9"x 13"x 2" casserole pan with olive oil
3. Whisk together the eggs, milk, dry mustard and salt until combined, set aside.
4. Add the bread to the egg mixture. Allow it to sit for 10-15 minutes in order for the bread to soak up the egg mixture. 
5. Fill the bottom of the casserole dish with half of the crusty bread. 
6. Top the bread with half of the cooked sausage and half of the cheese. Sprinkle with half of the black pepper. Repeat with the remaining bread, sausage, cheese and pepper.
7. Pour the remaining egg mixture all over the casserole dish.
8. Top the casserole with the tater tots in an even layer and bake for 60 to 70 minutes or until the center of the casserole is set.
9. Let sit for 10 minutes before cutting. Serve with the optional toppings if desired. Enjoy!

*Notes for preparing the night before:

If you want to make this casserole without the overnight directions, use crusty day old bread instead of fresh bread and eliminate the step of bread sitting for 10-15 minutes in order to soak up the egg mixture. That step will naturally occur as it sits overnight. 

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Saints, Shamrocks & the Holy Guinness #kissthecookshesirish

     

     I can't believe it has been so long since I have posted. Time just seems to be flying by at a rapid pace these days. Long completed are the winter holidays, awards shows and football. Spring buds are beginning to pop, March Madness is upon us {I heart my Zags} and the days are getting longer. Several blog ideas have been swirling around in my head for weeks, but I have not been able to find a spare minute to tap into the creativity waiting to blossom onto the page. I did want to jump on quickly and make sure to get my Irish post in before the Ides of March blow right past us! Fun fact of the month: Saint Patrick, the color green and shamrocks are so closely linked together because the 5th century missionary used shamrocks to teach the concept of the Holy Trinity. For him, a shamrock was the living example of the "three-in-one." The four leaf clover has always been considered a symbol of good luck in Ireland. According to legend, the leaves of the clover represent faith, hope and love, with the fourth leaf added by God as a special lucky charm. May the luck and blessings of the Irish be with you!
     Every March my Irish heritage makes an appearance in the kitchen and I begin to crank out entrees from the homeland of my mother's ancestors, so perfect for this time of year...comfort food for the last of the blustery weather and dark days. This year I crafted the traditional Corned Beef and Cabbage, soda bread, Shepherd's Pie {okay, I bought that at Costco, but it is on my list of dishes to tackle for next year:)} and my best Irish fare, Guinness Stew from scratch! Guinness is sacred in the heart of any Irish soul. One of my favorite memories from traveling Ireland a few years back was a tour through the Guinness Brewery in Dublin, complete with a frothy glass of the dark nectar that some would say is proof God loves us and wants us to be happy :). So much fun!

     Guinness beef stew is a hearty course that is both time consuming and takes a lot of love. However, the end result is delectable, and it gets even tastier for leftovers as the medley thickens and the savory flavors continue to marinate. A deliciously rich stew with beef that melts in your mouth as a consequence of being so perfectly tenderized by red wine and stout Guinness. Pairs beautifully with a wedge of warm soda bread and some sharp white vintage cheddar cheese. Erin Go Braugh!
Buon Appetito ~ Sarah

Irish Guinness Beef Stew

INGREDIENTS

Olive Oil

1/2 Cup All-Purpose Floor

2.5 Pounds Boneless Roast Meat {Trimmed and Cut into 1-Inch Cubes}

Kosher Salt

Freshly Cracked Pepper

1/2 Teaspoon Fresh Thyme

1 Bay Leaf

1 Tablespoon Caraway Seeds 

1 Large Yellow Onion

2 Cloves Fresh Garlic {Minced}

2 Tablespoons Tomato Paste

4 Cups Low Sodium Beef Stock

3/4 Cup Red Wine

2 Tablespoons A1 Steak Sauce

1 Bottle Guinness Stout

1 1/2 Cups Carrots - Unpeeled, Cleaned & Chopped Diagonally

1 1/2 Cups Parsnips - Unpeeled, Cleaned & Chopped Diagonally

1 Cup Frozen Peas

5 Yukon Gold Potatoes; Unpeeled and Coarsely Chopped

Fresh Parsley

DIRECTIONS

1. In a large stockpot or Dutch over, heat olive oil {start with 2-3 Tablespoons} over medium heat.

2. Sprinkle beef with cracked pepper and salt.

3. Dredge the beef through the flour. This step helps seal in the juices and flavor, as well as acts as a thickening method for your stew. You can do this one piece at a time by putting the flour into a bowl and coating the beef on all sides. For those wanting to save a little time, place all of the flour into a plastic zip lock bag. Add half of the beef, close up bag and shake to your hearts content until all of the beef pieces are sufficiently covered. Remove the beef from the bag and repeat with last half of beef. *I have done the dredging both ways and they have each worked equally well. 

4. Brown the dredged beef cubes on all sides in the oil for 2-3 minutes. You will probably have to do half of the beef at one time, remove that portion and than do the second half of the beef. Add more oil to the pan if necessary. 

5. Remove beef from the stockpot with a slotted spoon and set aside.

6. Add onion to the stockpot with more oil if necessary. Cook for approximately 5 minutes, or until tender, stirring occasionally. 

7. Add in garlic and stir for 1 minute. Stir in tomato paste and cook for one minute, stirring constantly to avoid burning. 

8. Stir in beef stock, wine, A1 and Guinness. Make sure to scrape the bottom of the pan in order to loosen any brown bits. 

9.  Add thyme, caraway seeds and more black pepper to taste. 

10. Return beef to the stockpot and bring to a boil. Cover, reduce heat and add bay leaf to the top. Simmer for 1 hour.

11. Add the potatoes, carrots and parsnips. Bring to a boil. Cover, reduce heat and simmer for 45 minutes or until the vegetables are fork tender. Stir in frozen peas. Make sure to remove the bay leaf.

12. Sprinkle freshly minced parsley on top & serve.

Auld Lang Syne, Turf Wars & Inspired Noshing

*Sparkliest of New Year Wishes to All!* 

     While it is easy to fall prey to feelings of blueness at this time of year, when the festivities of the holidays wrap up and finding our way back to the routine of life takes over, I actually like this period of new beginnings. New Year's Day is doubly special in our home, as it is not only the exciting start of the new calendar year, but also the wedding anniversary for my husband and me. It is always fun to ring in the New Year with a bubbly champagne toast, as well as take some time to reflect upon and celebrate our life together.  I came across a couple of fabulous recipes towards the end of the holiday season, and they are just too yummy not to share! Perfect for a New Year's party, they lend themselves beautifully to some upcoming soiree-worthy events as well. Although more of a college football fan myself {go Notre Dame!}, I am well aware of a little football game coming in February that tends to motivate gatherings where scrumptious appetizers are just the ticket! In addition, January kicks off one of my most anticipated times of the year, Hollywood awards season! From the SAGS, to the Critics' Choice Awards, the Independent Spirit Awards, People's Choice Awards, the Golden Globes and of course, the highlight of the season, The Academy Awards; I watch them all, complete with Red Carpet pre-shows and arrivals. {*Stay tuned for upcoming blogs with Awards Show details and updates coming soon.} While I realize the frivolousness with which these self-gratifying shows can be viewed, I thoroughly enjoy celebrity gazing and witnessing the stars at their most glamorous. I am always inspired to conduct my own life with a little more elegance and enchantment after seeing all of the hair/makeup artistry, gorgeous jewelry and fashion splendor! A great time to get together with some friends for some fashion policing, friendly wagering on who the Oscar will go to and noshing on some enticing treats! Both of the dishes I present today would be the perfect touch, whether you are hosting a Superbowl shindig or a glittery awards season inspired gala! May your New Year be filled with deep joy, good health, the beauty of simplicity and the appearance of little surprises that make for life's unexpected sparkle!

Buon Appetito ~ Sarah

Hot Cheesy Artichoke Dip

This dip is TO. DIE. FOR. and is so versatile! I have a husband who does not like artichokes, and he was devouring this concoction like it was going out of style. It is perfectly fabulous all on its own, but would be delicious with additions like fresh crab, spinach, broccoli, chicken, the list goes on and on! Another idea would be to hollow out a loaf of french bread and place the dip inside for a ready-made bruschetta. As always, feel free to get creative and design according to your own tastes! Pairs wonderfully with some crostini, tortilla chips or veggies. Recipe is easily doubled to accommodate more people. 

INGREDIENTS

1 {14 oz} can artichoke hearts, chopped {reserve liquid}

1 cup reduced fat mayonnaise

1 cup freshly shredded parmesan

2 Tablespoons chopped green chilies {feel free to be generous}

2 Tablespoons fresh minced onion

1 clove of fresh garlic, minced

½ Tablespoon fresh lemon juice

1/2 teaspoon kosher salt

Fresh cracked pepper to taste

1/2 cup chopped fresh tomato

Olive oil to drizzle 

Garnish options: crushed red pepper flakes, dried Italian seasoning, fresh parsley, fresh scallions, bread crumbs

DIRECTIONS

Preheat oven to 400F. Prepare baking dish by pouring a dab of olive oil into your dish and using a paper towel to very lightly coat the bottom and sides of the dish. 

Combine first nine ingredients {through the black pepper}. Taste for seasoning. Add artichoke juice to the consistency you want {approximately 1/4 cup or so}. Transfer into prepared baking dish. Bake at 400 degrees for 30 minutes or until bubbly and lightly browned around the edges. 

Top with tomato, a dusting of fresh cracked black pepper and drizzle with olive oil. Additional garnish as desired.
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Sweet Heat Meatball Poppers

I found this amaze{meat}balls medley during one of my recent recipe hunting expeditions. It is wonderful, and is sure to be a crowd pleaser at any event. Moooove over boring old toothpicks...for this delicacy encourage folks to get the savory nuggets from dish to mouth by serving with pretzel sticks for a crispy, salty & whimsical-filled dose of yumminess.  

INGREDIENTS

1-2 lbs of frozen, pre-cooked meatballs

1 cup Molasses

1/2 cup Brown Sugar

1 teaspoon Garlic Powder

1 teaspoon Chile Powder

1 teaspoon Ground Ginger

Cayenne Pepper to taste

1/2 cup Water

DIRECTIONS

In a large pot or crock pot, add the water, molasses, brown sugar, cayenne, chile powder, garlic powder and ginger and simmer just until all of the ingredients are blended.

Add in the meatballs, making sure that they are evenly coated in the sauce.  Let them simmer until they’re heated/cooked through.  They’ll take on the most beautiful, rich, deep color and flavor!  Make sure to stir them often, so they’re evenly coated and so the sauce thickens up without burning. Tip: when stirring, make sure to do so gently so that the meatballs do not fall apart as they get tender.