Come On Skinny Love Just Last the Year

A prize goes to the person that can name that song. It has been stuck in my head ever since our road trip to the Cape.

My skinny love is THIS. About three months ago Real Simple started mysteriously appearing in my mailbox. And unlike the US Weekly that I "borrow" from my neighbor before she gets home, these have actually had my name on them. I don't know where they came from but they have revolutionized the Sabbe household.  I love all the tips, they inspire me to be a better wife. But what I am REALLY loving are the recipes. They are...real simple. There are only a handful of ingredients and most of them are less than 25 minutes start to finish. Here are some of our favorites from the past couple of weeks.

First up, the easiest recipe ever.

And second, the fennel slaw on this burger was to die for and sweet potato fries are my fave.

And last, I had never tried Israeli couscous. It was delicious, a little heartier than traditional couscous. And dried apricots are pretty much my favorite dried fruit ever.

Mr. Sabbe has promised me that if the Real Simple Fairy quits visiting our house, he will make sure Real Simple continues to show up in our mailbox.

Not kidding about the song. Do you know? I am so obsessed with it.

Matzo Ball Soup (guest post)

Just in time for Passover (but worth making anytime) is this yummy and authentic recipe for Matzo Ball Soup courtesy of Shulie from Food Wanderings.

Chicken soup, there are my pre USA days and post USA days chicken soup chronicles. In my pre USA days I never cooked or seasoned with thyme. When I arrived in the US I associated thyme with Thanksgiving, turkey and all the sweet trimmings. Fresh thyme, from a thanksgiving association, it became an every day staple in my kitchen and in my chicken soup.

The other ingredient that in fact Israelis love in any shape and form is leek. I sometimes add it to my chicken soup, but only to my chicken soup. I have mixed feelings about leeks, ok at the risk of offending leek aficionados, I really do not like leeks!! Don't ask me why!! I do bring myself to add it to my chicken soup, it will add a dimension even if you are not a leek person. Feel free to leave comments in defense of leeks, never know you guys might convert me?!

The rest of the soup is pretty straight forward chicken soup. I do use Manischewitz matzo ball mix, our guests always think I made the matzo balls from scratch. Honestly, there is not much to making it from scratch, it's just taking the plain matzo meal as opposed to already flavored Manischewitz and adding, salt, etc. Sometimes adding baking soda to make them fluffier, but the rest of the steps are exactly the same for both.

The Manischewitz really complements the chicken soup I make, it works!! I don't pack the matzo balls tight when I form them as they cook they turn light and fluffy!! I did want to discuss here kosher chickens or brined chickens but then I got into ranting (you had to see the original draft) about thyme, thanksgiving and leeks. I normally cook with organic chickens, but for this soup I use kosher chickens for it cuts back on my time brining. The soup tastes great with organic chickens but even better with kosher. I know there are kosher organic chickens out there, I have not seen them readily available. Can't fathom the cost of double certification, organic and kosher....but that is a different subject altogether! I make this soup for Passover but at times when it's a particularly wintery day, or when someone is under the weather it's nourishing and comforting. On those days when it's not Passover, serve soup with veggies and chicken and add some mini pasta, which I cook al dente separately and add to soup. Keep in mind regular pasta is not kosher for Passover!!

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Broth
4lbs plus chicken drumsticks and wings (skinned)
you can also add instead or in addition chicken necks and bones
3-4 carrots, peeled and cuts in chunks
3-4 ribs celery and leaves, chopped roughly
2 large onions, peeled and quartered
2 leeks, white parts only (optional)
3-4 garlic cloves
Bunch of parsley
Few springs of thyme
2 bay leaves (optional)
Salt
Freshly ground black pepper

Directions:
Add chicken and the rest of the ingredients to a stock pot and cover with water about 2-3 inches above. Bring to a boil and reduce to medium/low and cook for 1 1/2 -2 hours or until color of soup is deep golden. The liquid will reduce considerably. Skim the top as you go along. Strain through a sieve for a beautifully clear rich golden chicken broth.

Matzo Ball Mix
(makes about 10-12 matzo balls)
Manischewitz matzo ball mix and according to instruction on box add:
2 eggs
2 tablespoons canola
Chicken soup broth from above

Directions:
Beat eggs lightly with a fork. Add canola oil and mix quickly. Add one packet of matzo ball mixture and stir with a fork. Cover and let sit if the fridge for 20 min. (says 15 min on box, but I always let it sit in refrigerator longer, you can step out of the house run errands and come back couple of hours later, that is fine too). Bring the chicken broth to a boil and turn down to medium low simmer. Wet hands with cold water and form small round matzo balls lightly packed, but nicely roundly shaped. Drop formed matzo balls into soup. Let fluff and cook, then with the back of a tablespoon tap the top of each matzo ball, and they will flip to the other side (nice little trick and it does not bruise the consistency of the round shaped matzo balls by using the smooth back side of the tablespoon). Let cook for a bit longer. You will see the matzo balls are light and airy. Turn off heat and let matzo balls sit in hot broth for a little while, relax and expand some more. Prior to serving heat up soup and serve. Soup and matzo balls can be made a day ahead.

Read This: Long Nights and Log Fires

Winter is finally winding down, so I feel a little weird posting about this cookbook when everyone else is looking to spring. I kept hoping that more photos would be available online (because they certainly don't disappoint), but, alas, all I can show you from this book is the cover.

So even though we're all moving away from hearty winter fare, I can't recommend this book enough. It will be your autumn and winter comfort food bible -- I promise. The book is filled with stick-to-your ribs fare, but also relies heavily on seasonal ingredients for a range of dishes including soups, one-pot wonders, roasts, breakfasts, cocktails and baked goods.

Some standout dishes: Pumpkin soup with honey and sage, slow-cooked onion and cider soup, mini croque-monsieurs, beef en croute, pumpkin and gorgonzola risotto, snowy pine nut cookies...are you drooling yet?

Here is one of the books lighter recipes:

Pasta with Broccoli, Ricotta, and Walnuts

The light texture and creamy flavor of ricotta cheese makes the perfect backdrop to walnuts and broccoli in this deliciously simple and quick pasta dish. Serves 4.

• 2/3 cup shelled walnut halves
• 1 head of broccoli, about 1 lb.
• 3 tablespoons light olive oil
• 3 garlic cloves, thinly sliced
• 1 handful of flat leaf parsley, chopped
• Finely grated peel and freshly squeezed juice of 1 lemon
• 7 oz. fresh ricotta cheese
• 14 oz. spaghetti
• Sea salt and freshly ground black pepper

Preheat the oven to 350°F.

Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes shaking the tray occasionally, until they start to brown. To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a skillet, add the stems and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, grated lemon peel, and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir in the ricotta and lemon juice. Season well and leave in the pan to keep warm.

Cook the spaghetti according to package instructions. Drain and return to the warm pan with the sauce. Stir gently to combine and serve immediately.

St. Helena Olive Oil Company

Over the past year, I've been so inspired by people who really, truly go after their dream. And I don't mean the kind of dreams that our families want us to achieve (become a doctor, CEO, be rich, marry rich), but the ones that bring out the negativity in those who care about us the most (open a bakery, become a soapmaker, buy a farm). I don't blame the naysayers -- it's easy to fail outside the safety net of 401K's and HR departments. Based on what I've heard from these entrepreneurs, you probably won't make as much money as you did before...but you might make more. You certainly will work longer hours, but you probably won't notice. You might be more stressed out and frazzled, but you'll feel more alive and passionate about every day.

At the end of the day, I think it's worth it. Could I ever make this kind of leap, or would I want to? Still up for debate. But the more I read about people who have made this happen, the more encouraged I am and the more do-able it seems. I hope to keep sharing more of these stories with you guys, because who knows what hidden potential you have to share with the world but are too scared to pursue.

Today, I want to highlight St. Helena Olive Oil Company based out of Napa Valley. I mean, it sounds pretty heavenly right off the bat. St. Helena was founded by Peggy, a former CPA who wanted a lifestyle that would make it easier to spend time with her two daughters. As she tells it:

"There have been many things and people that have inspired me along my journey but I'd like you to meet my two main inspirations: Kaelin and Emily. When I first looked into their eyes, my life changed. I knew I would no longer live for myself. I wanted to be with them...be a mom. My career, that was paramount at the time, paled in comparison. I loved what I did but it wasn't conducive to being the mother that I wanted to be, so I left my career as a CPA in San Francisco...with cash flow and security... and traded it for one of risk and ah...not so much cash flow.

Our transition began in 1994, when I moved back home to the Napa Valley to raise my girls and find the inspiration to start the St. Helena Olive Oil Co. We have had many challenges along the way but have always stayed true to our core values: good food, cooking, wine, family, friends, the table, earth, sun, eating, dancing, playing, laughing, health, happiness, work you love, faith, respecting yourself and others...giving back.

St. Helena Olive Oil Co. is passionate about living a life of quality. We are passionate about the preservation of body, mind and soul. The Company focused on what goes in your body for the first 15 years...high quality ingredients....cooking......eating well and communing around the table with family and friends. With the launch of our natural bath and body line this year, we are adding the emphasis of what goes on your body. We have taken the same care in the bath product development and education as we have with our food for the last 15 years. We look forward to sharing it with all of you."

I've personally used their bath products (and just bought some more from Terrain) and I love them. Simple, from the earth, packaged beautifully in reusable Weck jars and craft paper. They are just what I want after sweating out a long summer Sunday. I bet their olive oils and vinegars are just as amazing. Shop here.

Penne with Marinated Tomatoes, Basil and Mascarpone

I've been blogging for almost a year now, and for some reason, I've never posted a recipe of something I cooked myself. Ok, I do know the reason why. I like cooking and consider myself decent at it, but I'm certainly no wunderkind in the kitchen. I forget crucial steps, mess up measurements, and often add chunks of butter at the last minute because my "healthy" approach has left the dish tasting like kitchen counter.

So when I make something that is not only good, but revelatory, it means I have one damn good, idiot-proof recipe. I adapted this recipe from Martha Stewart Living, and it is hands down one of the tastiest things I've ever made. It's best to make in late summer, when you can get colorful and super-ripe heirloom tomatoes from a local market, but even now, in the dead of winter, it leaves me with a glorious summery feeling. Bon Appetit!

Serves 4

Ingredients:

* 1/2 cup extra-virgin olive oil
* 5 garlic cloves, thinly sliced
* 1/4 to 1/2 teaspoon crushed red-pepper flakes (depending on how much heat you like)
* 1 bunch asparagus, cut into penne-size pieces, spears removed
* 3/4 to 1 pound cherry tomatoes, halved
* 3/4 cup fresh basil
* Sea salt to taste
* 1 pound dried penne (rigatoni works too)
* 1/2 cup mascarpone cheese
* 1/4 teaspoon freshly ground pepper

Directions:

1. Cook oil, garlic, and red-pepper flakes in a small skillet over low heat. After 3 minutes, add chopped asparagus and cook until tender, about 8 minutes. Let cool.
2. Place tomatoes, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in asparagus-garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
3. Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to asparagus mixture. Stir in remaining basil, and serve with peppered mascarpone on the side or mixed in.