Fall, Friday, Football...

It's that time of year again!  Fall!  I love fall.  As I discussed last year, I think fall is my season - I love when the nights turn crisp and the  world starts turning a little inward and the smells and activities change.  Football games on Friday nights (Dylan) and Sunday afternoon (Bears.  Thank you for your sympathy.)

Cooking has been a little haphazard, I must confess.  Due to my previously discussed poor ability to cook for three, we have a lot of leftovers lately,  and leftovers have now become part of the rotation.   What a concept!  But this week I got myself in the kitchen a few times.

As an aside, poor Dylan is now directly under the kitchen-table spotlight, both literally and metaphorically.  There are upsides:  I think he likes having the basement and the bathroom all to himself, but dinners are, well, QUIET.  He's in that reticent teenager phase and Doug and I really have to draw conversation out of him.  But draw we do!  We persevere!  Remember conversation questions?  Well, they're baaaaaack.  The other night I made us engage in that beloved dinnertime activity, and it was a hoot.  Dylan asked about my transition, as a kid, to being an only child.  I informed him I was the fifth (he: you were?), so was never an only child, but regaled him with tales of Jacquie and me being a junior and senior,  the last two at home,  and inheriting Mary Beth's sky-blue AMC Pacer when she moved to Manhattan.  I had to pull up some photos of Pacers - he was duly stunned and impressed. 

I asked Doug and what instrument he regrets giving up as a kid (cello.)  (He gave up many.)  Doug asked Dylan about his Chem/Phys class.  Anywho - in addition to the scintillating dinnertime conversation, we ate some yummy fall  food.

Cauliflower and Zucchini Soup

Last night was a cold and rainy night.   I got home and looked in the fridge and I had a ton of veggies and no plan, so decided to make some class of veggie soup.  We were heavy on Zucchini and Cauliflower so, voila!

I pan roasted 3 chopped zucchini and a head of chopped cauliflower with some olive oil, salt & pepper.  About a half hour on 400.  

 

 Then I sauteed a chopped onion and some garlic. 

 I added some chopped potatoes to give the soup some oomph.  Brought to a boil with 6 or so cups of chicken broth.  Then let that simmer for half hour or so, while the veggies roasted. 

 I added the veggies back to the pot and threw in some crushed red pepper and a ton more fresh ground pepper and some kosher salt. 

 

 Then pureed it a bit with the hand blender. 

 It was good!  Next time I might add some cumin or curry to give it a little more depth, and for sure some more crushed red pepper.  But it was filling and yummy and both veggie-rich and filling. 

Also this week: 

Baked Squash Soup, 

which I spelled out for y'all last year.

And last weekend we had a dinner party and served: 

Grilled  Chicken & Steak with  Chimichurri

 I know, you're sick of me posting this recipe.  I know!  But, see, you MUST make it.  You must!  It is the best thing ever.  I promise. And takes 5 minutes.  Please make a list and go to the store.  

You're welcome.  

Happy Fall!!

Grilled Skirt Steak with Chimichurri Sauce

Skirt Steak - trimmed - about 1/2 lb/person.  I used almost 6lbs for 10 people. 4 min per side.
(this sauce is also amazing on grilled chicken breasts - just pound them out, salt & pepper them and grill 4 min/side)  When the meat is resting, smother in chimichurri.  Serve with more on side.

Melissa d'Arabian's Chimichurri - I doubled this recipe. 

• 1 cup fresh cilantro leaves, roughly chopped
• 1 cup fresh parsley leaves, roughly chopped
• 2 Tbsp onion, finely chopped
• Juice of 1 lemon
• 4 tsp white wine vinegar
• 2 cloves garlic, minced or pressed through a garlic press
• Red pepper flakes
• 2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2/3 cup olive oil

Table for Three

Remember when I used to cook?  And write about it?  It's been a month of major adjustments in the Holt household.  First we got Noah off to school. Then Corey off to school. Then I took two quick work trips - to NY and DC - with a weekend in Phelps wedged in.  And now, as we settle in to fall, we are, suddenly,  a family of three.  It's so tiny and cute!

I do not know how to shop for three.  Milk has spoiled.  Fruit has overripened.  Leftovers are copious.  But I am adjusting.  And, much as I miss my big people, it's been lovely to just focus on Dylan for once in his life.  Not sure if he'd agree.....

So I'm slooowwwwly getting back to kitchen duty.  Doug did a very good job of getting dinner on the table while I was gone.  I had made and frozen a few entrees, he was responsible for sides.  I asked Dylan how Doug had done in my absence.  His answer, "Pretty good.  There was a LOT of rice."

Last week's menus:

Grilled chicken breasts seasoned with The Spice House's Central Street rub,  fruit salad

Meatball subs with green salad

 mix 1lb ground beef, 3/4 cup bread crumbs, 1 egg, 3 Tbsp parmesan, salt & pepper & a couple Tbsp chopped parsley.  Mix well and form about a dozen meatballs. Bake at 350 for half hour.  Simmer some tomato sauce, add the meatballs and simmer a bit, serve on crusty bread wedges.  YUM.

Sausage and peppers subs

Cut 4-5 hot links (can be turkey or beef or hot italians (my fave)) into 1-2 inch chunks.  Cook on med high heat in a skillet until cooked through, stirring regularly, for 10 minutes to start.  Add a chopped up onion and 2-3 peppers sliced in strips (I like multi color) after 10 minutes and cook together with sausage the last 10 minutes.  Drain the nasty fat from the pan.  Put all the yumminess back with a large can of diced tomatoes, a tsp dried oregano and basil, lots of pepper and a tsp kosher salt and some crushed red pepper for grins.  Simmer the whole situation for at least another 20 minutes, longer if you can.  Serve up on crusty rolls or french bread wedge and a green salad. 

 Ina's Linguine with Shrimp Scampi 

I served it with a watermelon/arugula salad with a lemon vinaigrette.

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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