Ratatouille

R2If you search online for “Ratatouille,” you’ll find some pretty fancypants recipes. They look lovely. The thing is, traditional Ratatouille really isn’t fancy. For hundreds of years, Ratatouille was understood to be a vegetable-based French country stew, made from whatever the cook’s garden happened to offer up for harvest that day. In that spirit, today’s Ratatouille recipe is both flexible and delicious! Save the silver and china for another dinner.  😉 Continue reading

Signature Dish: Savory Stuffed Pumpkin

p3Here at Crowded Earth Kitchen, we don’t toss around the Signature Dish moniker lightly. If we label a recipe as a Signature Dish, you can rest assured that the recipe is a guaranteed, crowd pleasing success. Savory Stuffed Pumpkin fits the bill! Continue reading

Portabella “Burgers”

m1I enjoy a good cheeseburger as much as the next person, but I don’t enjoy the 1,000 sit-ups required to burn those calories. That’s not a joke – a hearty cheeseburger will set you back about 500 calories, and that’s without the bun.

For less than 150 calories we can Continue reading

Pilar’s Spinach Noodle Casserole

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I first shared the post you see below in January of 2016, and am sharing it again in her memory. See you on the other side, my friend. 

If you don’t have a friend like Pilar, you don’t know what you’re missing! Pilar is the type of girlfriend with whom you can have a serious, soul-searching conversation one day, and know she’ll never break a confidence. The very next day, you might find Pilar wearing a tiara while mixing blue cocktails never-before-enjoyed by anyone over the age of 21 (and somehow, she won’t look ridiculous). Pilar keeps her friends guessing – and laughing – and isn’t that what makes life fun? This is Pilar’s Spinach Noodle Casserole recipe. Like Pilar, it is fabulous. Enjoy!

Ingredients (Serves 4)

8 ounce package of frozen spinach

4 tablespoons butter

1/2 medium onion, chopped

1 clove of garlic, minced

8 ounces of wide egg noodles, cooked

8 ounces sour cream

1 pound container of cottage cheese

1/8 teaspoon nutmeg

1/4 teaspoon tarragon

salt and pepper to taste

bread crumbs and parmesan cheese to garnish

WIN_20160103_150927Directions

Step 1) Sauté onion and garlic in butter until golden. Add frozen spinach and cook until thawed. Allow excess liquid to cook off of spinach mixture.

Step 2) Add nutmeg, tarragon, salt and pepper to spinach mixture and stir well. [Note: I substituted herbes de provence for the tarragon because it’s what I had on hand, and this recipe still turned out lovely.]

Step 3) Add spinach mixture, sour cream, and cottage cheese to the cooked noodles. Stir gently and ladle into a greased casserole dish.

Step 4) Sprinkle with bread crumbs and parmesan cheese. As Pilar says, “Bake at 350 degrees until golden, eat until you are full.” I baked this Spinach Noodle Casserole for approximately 20 minutes.

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Vintage Post: King Crab Rolls

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Happy Holidays, Everyone!

King Crab Rolls just might be my very favorite special occasion food.  While King Crab is expensive, it is spectacularly delicious.  Alaskan King Crab is a wild caught (never farmed) product, and is sustainably harvested.  I feel much better about splurging on a pricey ingredient if I know my purchase is not harming the environment.

Everything about this recipe, from the decadent seafood to the homemade rolls toasted with real butter, shouts “Special Day!”  Whatever you happen to be celebrating, King Crab Rolls will make your mealtime grand!

picture337AIngredients (makes 4 large rolls)

1 1/2 pounds shell-on King Crab legs

1/2 pound bay scallops (optional)

1 teaspoon seafood seasoning blend

1/4 cup real mayonnaise

picture3481/4 cup finely chopped celery, including leaves

1 loaf of fresh Simple Bread

1/4 cup butter

Directions

picture337Step 1) Drop crab legs into a large pot of boiling water seasoned with 1/2 teaspoon of seafood seasoning blend.  Leave crab legs in boiling water for 3 minutes if they were fresh, or 10 minutes if they were frozen (typical).

Step 2) Drain crab legs and crack with a hand held nutcracker or clean picture338Apliers.  Extract meat using a small fork (a fondue fork works well, if you have one).  King Crab legs are spiny – hold them with a potholder to avoid hurting yourself!  Be patient with this step.  It may take 30 minutes or so to extract all of the meat.  Your effort will be worthwhile!

picture351Step 3) If using bay scallops, sauté them in a saucepan for 3 – 5 minutes until they are a milky white color.  Drain.

Step 4) Gently combine crab meat, scallops, mayonnaise, celery, and remaining 1/2 teaspoon seafood seasoning blend.  Try not to break up the crab meat.  Refrigerate.

Step 5) Cut four generous, 2 inch thick slices from your loaf of Simple Bread.  Then, cut through the middle of each slice from the top, stopping 1 inch from the bottom crust.  Your slices should open in narrow “V” shapes, as shown above.

Step 6) Place 1/4 cup of butter on a baking pan with low sides, and melt by placing in a 350 degree oven for a few minutes.  Watch carefully, and remove pan when butter is just melted!

Step 7) Place each of your four “V” shaped bread rolls down on the melted butter, then flip over so that each of the two outsides are buttered.  Return pan to oven to toast your bread rolls for five minutes.

Step 8) Remove your toasted bread rolls, and carefully fill with equal quantities of your seafood mixture.  Serve right away, while the rolls are warm and the seafood is cold.

Enjoy your special occasion!

Continue reading