Author: Sadie's Nest

A little Erma Bombeck meets Ree Drummond. Lover of cheese and dips. I'll take a coffee. Welcome to the Nest!

Pantry Black Bean & Sausage Soup

Sometimes you have to rely on what you’ve got. It was one of those times, when this soup was born. Then my family asked for it again. And again. Et Voilà, a family recipe! All you need is a chilly evening, hungry people and a good loaf of crusty bread. There are few ingredients, so quality matters. (Get good Kielbasa! Use good stock!) Honestly, it’s almost embarrassingly easy, but if my family loves it this much, well then:

As organic as possible:

2 1/2 cups Chicken stock

2 Kielbasa sausages, about 12 oz each

4 – 15 oz. cans Black beans, rinsed and drained

1/2 tsp dried Onion

1/2 tsp granulated Garlic

1/8 tsp Cayenne pepper

1/4 tsp dried Thyme

1 Bay Leaf

Rinse and drain your beans. Set aside.

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Cut the Kielbasa into bite sized pieces.

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Add the stock, spices, dried herbs, beans and Kielbasa to a pot. Stir.

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Simmer for about 25 minutes, until the flavors are married. Taste for seasoning, add more salt or pepper as you’d prefer. Serve with crusty bread.

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Enjoy this happy face.

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My Blogging Space

Last week, I was contacted by an associate at Wayfair.com to participate in a blogger challenge to share our home offices, or inspirational spaces if you will. Immediately I was on board. For one thing, I’ve been wanting to share a little more about myself lately, and this seemed like the perfect outlet. For another, the whole idea of it amused me. For those of you that know me at all, you know that I am a stay-at-home mother of four children ages 10 and under. The idea of a private work space sounds like something out of a movie- unfathomable almost; as illusive as my Paris kitchen, not the cookbook though- I’ve got that.

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I have this professional idea of self. This fantasy, where I am diligent with writing, editing, photographing, projecting deadlines, making layouts. I’ve had discussions with my support team (aka my husband) about setting aside a certain amount of evening hours dedicated to my job (aka blog hobby). In reality, I grasp at as many free minutes that I can quilt together to make a post. However, in true to life representation, my home office is wherever I can get it. Thank goodness for wifi and my MacBook Air… and my Nespresso machine because at any hour I can get a good cup of coffee quickly. It helps with my research… and by research I mean catching up with my fellow bloggers, scouring Pinterest and reading cookbooks- usually done in our study.

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My dining room table is most often the space I use. Followed by the kitchen table, especially while assisting the kids with homework. Of course I watch cooking shows in the family room. I can say with some conviction that I really don’t blog while I’m outdoors. Sometimes I wish I had a small desk in my bedroom, which at times feels like my only oasis (until bed time when the kids try to pile in)… but I’d have to move out that all but forgotten treadmill.

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Would you like to know something? Just one month ago there was a sitting room where I have the dining table. And the dining room was where the study is, because it’s a bigger and I love the idea of our extended families having plenty of room to gather around the table. Then I was having a party and I hated the idea of putting my cheese platter in the bat cave with basically no natural light. So in one day I moved everything, every couch, hutch and table by myself. My grandparents lived in this home before we bought it. And I moved it all back the way they had it. Except, they kept their TV where we have the study, and I moved it to the great room… so we would have more room for our family to spread out. But I’ve never been able to configure this room to satisfaction. I traded the couches between the two rooms, and I think it’s a step in the right direction. I really need a new entertainment center (Wayfair are you listening?). I probably won’t be happy until it’s exactly the same as the way it was.

What is that on the cooking channel? I think it’s ice cream in a blender.

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We actually do have a home office, complete with an autographed photo of Mohammad Ali. My husband uses it when he works from home. It’s full of papers that need to be shredded, statements needing to be filed, artwork I need to return to my parents, random items that need to be taken to Goodwill… And the kids school work. What am I supposed to do with all of the graded assignments and art projects? It’s overwhelming! I’m not crafty. I’m not a scrapbooker. But I don’t want to be that mom who has no souvenirs to show their adult children from their childhood. So, I put it in bags! Don’t judge me. I loathe this dilemma, almost as much as the laundry.

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I do like the amount of natural light.

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Just know that I am uncomfortable showing our catch-all. In general, I really try not to embarrass myself.

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And yet, at the moment, I’d rather expose myself than organize this office.

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Which would be destroyed in two minutes anyway.

Thank you Wayfair.com for inviting me to join in this blogging challenge. It was fun!

 

Aunt Kimbo’s Brownies

This is a perfect recipe for a beginner baker. If you can read, you can make delicious brownies. This is also a perfect recipe for anyone who wants to make a fantastic chocolatey dessert for their friends and family. It’s foolproof. This is just a perfect recipe. Not that long ago I mentioned I had received a recipe card with a wedding shower gift from a family friend. I actually grew up calling her Aunt Kimbo, although technically we are no relation. She is my real aunt’s sister, and we didn’t discriminate. I love that about my childhood. I also love that she took the time to write this down for a young bride-to-be. It is one of, if not the first dessert I made as a newlywed… and still make today.

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1 cup Butter (2 sticks)

4 oz unsweetened Chocolate

2 cups Sugar

4 Eggs

1 cup Flour

2 tsp Vanilla

1 cup Nuts

1 cup Chocolate chips

Preheat oven to 350°.

Grease a 13 x 9 inch pan, set aside. I love using a paper napkin (or paper towel) and a pat of butter for stuff like this. There are times when spraying a baking dish with non-stick spray makes more sense… to me, now is not one of those times.

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Heat butter and chocolate squares until melted. Using all of your strength, try not to add cream and drink the mixture. (That’s really a note to myself).

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Remove from heat and stir in sugar. Take a big whiff of that chocolate goodness. There are few things that smell this outstanding, and a good portion of life is making sure you enjoy those simple pleasures. Plus, smelling doesn’t actually add calories, so awesome.

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If you have to lick your finger dipped in batter now would be the time, because we are about to add eggs and then it will be too late. Ok, add the eggs, one at a time, beating until blended.

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Stir in the flour, followed by the vanilla and nuts. Now, everything inside of me wanted to add some chopped walnuts this time. (Because really you can add your nut of choice.) And I love balancing all that sugar with some protein and a little Omega 3… But my kids act like I am poisoning them if they see nuts. Ugh. The sacrifices we make for our kids!

Pour the gooey batter into the prepared baking dish.

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 Now spread this glossy goo in an even layer.

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Ok, here is where it gets a little iffy. My organic chocolate chips (which do not expire for months) have started to get a little white coating. I have no problems with this as I know it is completely harmless and edible. I also know that once baked, you won’t see a thing. But if this bothers you… please turn your head away for the next picture(s)! But do note you are going to miss my cute little helpers.

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Bake for 40 minutes. Let cool slightly, or completely before serving… with milk or coffee or hot cocoa…

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Pumpkin Chocolate Swirl Bread

I love it when friends and family members send me recipes to try for my blog. For one, that’s what it’s all about for me- trying new things and sharing good recipes. For two, I love the connections- the new ones being made and keeping in touch with friendships of the past. I cherish those things. Coincidentally, I think this recipe embodies both too! I’ve been making pumpkin bread for a long time. It’s a fall standard in my home. I’ve never tried mixing it with chocolate… and why not? Chocolate makes everything better! And what is it about making swirls that is so much fun? Anyway, thank you Jenny for sending this my way, and enlightening me to Harmon’s Grocery videos in general. This bread smells delicious, tastes yummy and makes a beautiful presentation for the family table. Uh, yes please!

As seen on vimeo by Harmon’s Grocery or on their website at harmonsgrocery.com

And of course as usual from Sadie’s Nest, as organic as possible:

Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside. Does everyone appreciate the marked parchment paper as much as I do? Thank you for giving me lines so I don’t have to get out a pencil.

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In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. Wow! There is nothing like pumpkin pie spice, or allspice if you prefer, to instantly make your kitchen smell like the peak of fall baking.img_7688

In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin. Liquid gold.

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Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain. Or else… the world will explode… or you will have a lumpy batter, that will turn into not perfect bread.

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Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; you will want to dip your finger in the chocolate and have a little lick; but remember it’s HOT! Stir to combine.

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Add the two batters to the loaf pan, alternating between pumpkin and chocolate.

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Using a table knife, swirl through the batter. I’ll be honest, I could have swirled a little more.

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Repeat

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Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

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In a small bowl stir together the powdered sugar and milk. Spoon over cooled loaf.

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When icing has cooled slightly, slice and serve. Or serve it right away if you want to, it’s your bread and there is nothing wrong about eating icing while it’s warm.

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Loving Lately ?

This week’s Loving Lately is a no-brainer: Soup!

First to give credit where credit is due, the gorgeous featured image is the Legendary French Onion Soup from one of my favorite food photographers and bloggers, Stéphane of MyFrenchHeaven.com. Oh, how I wish I had a bowl of it right now.

Although I do eat soup all year long, my current fondness of the liquid gratification has everything to do with the fact that the temperatures are dropping. There is nothing like a hearty hot bowl of soup to comfort yourself on a blustery evening. It also has a lot to do with this ridiculous cold/flu/whatever-you-are-go-away that has run amuck in our house. Following a late Sunday afternoon nap of fever and chills, I woke up craving the Pioneer Woman’s Sherried Tomato Soup and a grilled cheese. True story.

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The next night my husband came home from work with Chicken Noodle Soup. Be still my beating heart. This Chicken Noodle Soup from Tyler Florence got 5 stars out of 350 reviews… Umm, I’d say it’s worth giving a shot, huh?

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A day later I was well enough to drive the kids and myself through the Panera drive-thru to get a warm cup of broccoli cheddar soup, because nothing else would do. Here’s a copycat recipe from The Recipe Critic that looks pretty darn good if I do say so myself.

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And I’m not tired of it yet, because on the evening I am writing this I could really go for some chili. My goodness how I love a good chili! How Sweet Eat’s posted a Game Day Beer Chili this week that I’d like to try- this very minute.

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Of course I wouldn’t turn down a Yogurt Chicken Chili with spicy bites of tender chicken and Cannelloni beans either. Yum.

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Next on my “to try” list is this Cauliflower & Za’atar Soup by Dishing Up the Dirt. I ❤️ crispy kale!

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Get your spoons my little macaroons, because soup season has begun!

Edith’s Mushroom Chicken

My Great-Aunt Esta is my grandmother’s youngest sister. Growing up, we would see her maybe once or twice a year, on special occasions when she would fly to Michigan from her home in New York. Grandma and her sisters were all blessed with terrific senses of humor. Some of my favorite childhood memories are hearing them all together laughing. Aunt Esta has been wonderfully supportive of my blog, and gives me the the most endearing comments like “Your grandma would be proud of you.” Thank you Aunt Esta, it means so much to me! Recently she sent me my favorite kind of recipe, simple and delicious! Enjoy!

As organic as possible:

6 Boned Chicken breasts

2 Eggs, beaten

2 cups Bread Crumbs (*Aunt Esta mixes in a little Parmesan cheese so I did too)

1/4 cup Grate Parmesan *optional

1 Large can Mushrooms (*I sautéed some in butter & olive oil- about a pint of fresh)

1 – 14.5 oz. can Chicken broth

8 oz. Mozzarella Cheese, shredded

Oil or Margerine for frying

Cut boned chicken into 2 or 3 strips. Soak in beaten eggs 5 hours or overnight.

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Fire up the grill! Or rather preheat the oven to 350°.

Roll Chicken in bread crumbs.

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Brown in oil.

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Put in shallow baking dish. Cover with cheese and mushrooms. Pour broth over all.

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Bake in preheated oven 1/2 hour covered and 1/2 hour uncovered.

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Technically I’m Griping

So I’ve decided to transfer my website to something called “self hosting”. The process seems like it would be copacetic, moving my site within the same parent company, from WordPress.com to WordPress.org. It comes highly recommended from several bloggers I follow. It allows more liberty for things like plugins and widgets, behind the scenes applications for fun little items like printable recipe cards and links to social media sites. It also opens the door for exciting prospects like advertising- if the opportunity were ever to present itself. But what it really means is making almost everything you know obsolete. It equates to actually paying a third party a monthly fee to host your site. It means losing every one of the cherished “likes” I’ve earned up until this new starting point. It consists of not seeing my reader’s comments. (Temporarily I hope and BTW if I haven’t responded to you, it’s because I never received it.) It translates to my WordPress phone app no longer complying. My pictures are uploading weird. Coincidence? I think not! It translates as headache.

Since I really know nothing about computer matters, and don’t have the time (or frankly interest) to learn, I paid to have WordPress do the actual transfer for me. After all, this is what I enjoy to do- my outlet. I don’t buy designer shoes, or expensive jewelry- so I justified the cost. I’m a cook, a mom, a photographer, an aspiring writer, not a computer programmer. It wasn’t like a life changing amount, but not free. I’d consider it to be about the price of an American Girl Doll and shipping. It’s supposed to come with 2 weeks of (ahem) tech support. Lining up time to work with the help of people who know what their doing is difficult… especially since when I was available, they were not. “…Across the country employee meetings.” (Perhaps useful information to be told before I made the decision?) And when I have been able to get a reply to an email, it comes in the form of trouble shooting ideas I can try. Nice. How about this: I am a technical idiot, that’s why I paid for the service! Could you please resolve the issue?

It’s going to be worth it in the end. (Right?)

The Art of the Cheese Platter

I am a lover of good cheese (it’s in my bio). So a beautiful cheese platter is a treasure to behold. Don’t let me fool you, I haven’t perfected the art of assembly. In fact, I beat my self up for like an hour for cutting my Mango-Ginger Stilton in to square crumbles rather than leaving it in a wedge for my guests to cut themselves. (It’s a bad habit I have. I still get embarrassed that my voice cracked during an 8th grade choir solo. I KNOW! I need to get over it. I have issues.) However, I’ve included some tips I’ve picked up and some ideas from the experts (or at least a couple of people I admire).

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Here is a guide to make The Ultimate Cheese Plate from What’s Gaby Cooking. Her pictures are always stunning.

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Courtesy of What’s Gaby Cooking

I love that cheese board. I almost put out some dried fruit… and I would have loved to place an assortment of nuts on my trays, but my youngest son has a nut allergy. What’s a girl to do? Well, I’ll tell you what I did, I avoided the risk. I appreciate how much she loaded the tray with variety too. My platters aren’t quite that full, mostly because I turned the whole table into a large assortment. But I did take note and try to vary ingredients on each plate; a fruit or olive or pickle, a cheese or two, a choice of cracker or dried bread or pita chip, etc.

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I think when making a cheese plate, it is important to show case several different cheeses, not just in flavor but in texture and style too. Naturally the amount of food is based on the number of guests. But even if you are only having a few people over, if you are having a “cheese board” you probably want to have a variety. Maybe a spreadable cheese, a hard sliced or cubed cheese and possibly a semi-soft cheese like a brie or a crumbled cheese. Of course, my favorite Smoky Cheese Ball makes an appearance at most of our gatherings (pecans included, it’s the one exception). Jessica Merchant from How Sweet Eats describes How to Make a Killer Cheese Plate with a few cheese ball recipes too.

Courtesy of How Sweet Eats

Courtesy of How Sweet Eats

I’m a fan of labeling the food for guests, especially when there are many to choose from. I suppose if it were a small gathering and we were all sitting together I might remember the names of all of the sausages, cheeses, crackers and what-have-you. But if there are more than two or three of each, I’d probably be hard pressed to rattle off the titles of all of them. They do manufacture some beautiful note cards, little chalkboards, and the like for such an occasion. A little creativity, i.e, legible penmanship, index cards cut into shapes, toothpicks and tape works too!

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Lastly, I love that Honestly Yum used fresh figs in their post, The Perfect Fall Cheese Platter. Doesn’t it just seem right? And look at that rustic plank cheese board! Swoon.

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Courtesy of Honestly Yum

Above all remember it’s all about good times with good friends! (I keep telling myself that too!)

 

Pizza Pasta

Who enjoys having fun with their food? I do! Let’s face it, I’m not in the running to win a Michelin star. Although I think I get 4 stars on this! (One from each of my kids). We have growing athletes in this house, so we eat a lot of pasta. And I don’t know one kid who doesn’t like pizza! Let’s just get crazy… As if we needed further proof that easy weeknight meals can be as amusing as they are tasty.

Serves 6-8

As organic as possible:

1 lb Penne pasta or pasta of choice

1 – 14 oz. jar/can or homemade Pizza sauce

1 – 15 oz. jar/can or homemade Tomato sauce

1 tsp Sugar

1 tsp dried Oregano

Salt and Pepper to taste

6 oz. Pepperoni, sliced *reserve 12-15 slices for topping, quarter the remaining

2 cups shredded Mozzarella or Italian cheese blend, divided

1/4 cup (approx) of freshly grated Parmesan

*Optional diced veggie “toppings”such as onion, green pepper, mushrooms, etc.

Preheat oven to 350°.

Cook pasta according to package instructions, less 1-2 minutes. *I like to salt my water when it comes to a boil, before adding dry pasta. Drain and return to pot.

In the meantime, in a sauce pan, combine pizza and tomato sauces, sugar (to balance tomato acidity), oregano,  quartered pepperonis, and any diced/sliced veggies. Stir until combined and warmed through. Taste for further seasoning, i.e. salt & pepper.

*Side note: this could easily be a vegetarian dish by omitting the meat! 😉

Pour the sauce mixture into the pot of noodles and stir. Place half of the saucy noodles in a large baking dish in an even layer. Sprinkle half of the shredded cheese on the first layer of noodles and repeat with remaining noodles and shredded cheese. Strategically place the full slices of pepperoni around the top of the pasta dish, followed by the grated Parmesan, to create your piece of art. Kiss your grouped finger tips and throw your hand in the air while shouting “Bellissimo!”

Place the loaded baking dish into the oven for 25-30 minutes, until the cheese is melted and the top pepperonis are starting to brown on the edges. Yum!

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*It might also be noted that I reserved some of the saucy noodles, which I placed in a separate small baking dish for my dairy-free son. (Which you may or may not need to do yourself.)

 

Visions of Grandeur – Confessions of a Stay-at-Home Mom

I love my family. I love my children. I love that we, as a family, have the opportunity for me to stay-at-home. I never want to take that for granted. That said, I have more to give! Ok that’s an overstatement, I’m exhausted. Maybe it is more accurate to say I desire to do more.

I don’t want to quit my day job. I don’t want to give up my nights and weekends, sacrificing our only all-member family time, for a part-time job. But I do want a connection to the outside world. As of late, that yearning has lead me down a path of expression through blogging; writing and dabbling in the art of photography- specifically food photography. I’m inspired to write short stories, mostly in the form of plays and dialogues- but first I need to get the kids on the bus. It’s the regular routine of changing the baby’s diaper, making breakfast, packing lunches, cleaning up breakfast, getting the kids dressed (or checking what they have dressed themselves in), inspecting teeth, braiding hair, etc. It’s a sigh of relief when the oldest two out of four are on the bus and on their way fully prepared.

Now would be a great time to enjoy a cup of coffee and jot down that funny thought I had earlier! What was that line again? …But realistically, first I should probably start the dishwasher anyway. That reminds me I have a load of dish towels in the dryer. Crap, the dish towels are still in the washing machine. I need to bring this load of boys clothes upstairs so I can dry the dish towels. “Kids, we’re going upstairs.”

Laundry, my nemesis. They say write about what you know. How can I personify laundry? A dark, looming presence always growing in strength, a force my heroine has to face head on. A little dark maybe, but not untrue. Meanwhile in the real world, what is Noah playing with? It looks like he is in his sister’s jewelry box.

“Oh no, mom, you have to see this!” Elijah yells. Ah! Noah has painted his bangs with nail polish. Oh Noah, I’ve already cleaned up two large spills from you this morning! (Which meant his sister wasn’t on the bus fully prepared, because her baby brother swiped her water bottle -that he poured all over my comfy chair- as if I was going to sit down anyway).

“Noah, No!” I say realizing that at this point it’s not going to make a difference. Let’s get you into the tub. Where is my nail polish remover without acetone… “Stay here.” Okay, I’m back let’s get off that diaper. Plop! Are you kidding me? I just changed a poopy diaper 20 minutes ago!

“Don’t move!” Thankfully it’s in a tub right? (Optimism gets me through the day.) Poop has been transferred to the toilet, now to disinfect. Joys of motherhood. And finally, let’s get to that hair. That is not coming off. I can’t use acetone, this is too close to your eye. What am I going to do? Shave your head? Well, looks like you are going to live with it for a while.

I have a headache. “Everybody downstairs.” I am not doing laundry right now, someone has to keep an eye on the baby. Drats laundry, you win again.

“Yes, Elijah you can have your snack now.” While we’re in the kitchen I should get started on dinner. Crockpot dinner tonight! We need to eat early because Naomi has gymnastics. 

Still, somehow I know these are the best days of my life. I want to cherish every moment. A couple weeks ago, my then still 3 year old said when it was raining “maybe the clouds are crying” -a theory he discovered all on his own. A couple days later, my 5 year old daughter was not feeling well and misquoted a popular saying by explaining “I’m feeling over the weather.” People always say it goes by so fast, and I know it’s true. In the midst of it, it feels fleeting.

So, I am by choice a stay-at-home mom. Coincidingly, I realize the importance of “mommy time”, the need to preserve my sanity and identity. I still have goals! However for me, right now, it’s a necessity that takes a back seat to the priority of “being mommy”. As for my writing career, my prospective coffee shop, my strategy du jour; I’m still dreaming.