Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Egg **Karen @ Family Style Food
4 thin slices prosciutto 4 ounces fresh goat cheese, softened at room temperature 2 tablespoons heavy cream ¼ cup grated Parmigiano-Reggiano cheese Finely grated zest and juice from half a lemon Fine sea salt and freshly ground black pepper 1 bunch asparagus, stems trimmed and sliced into 2-inch pieces 9 ounces fresh fettuccine or tagliatelle pasta 4 soft-poached quail eggs*
1. Arrange the prosciutto on a small baking sheet and roast in a 400-degree oven for about 10 minutes, or until crisp. Cool slightly and break into pieces. (prepare up to one day ahead - keep in a covered container at room temperature)
2. Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.
3. Bring 5 quarts water to a boil in a large saucepan and add 1 tablespoon salt. Drop in asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture. Add pasta to the pan and cook 1 - 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about 1/3 cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.
4. Divide pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.
* To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.
Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce **Karen (Family Style Food)
For Ginger Orange Sauce: 1 cup orange juice 1 teaspoon ground cumin 2 tablespoons reduced fat mayonnaise 1 1/2 tablespoons chicken broth 2 teaspoons grated fresh ginger 1 tablespoon chopped cilantro 1 teaspoon fresh lime juice 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper, or to taste For Couscous: 1 cup uncooked couscous 1 1/2 cups low-sodium chicken broth 1/2 cup orange juice 1/2 teaspoon kosher salt 1 tablespoon unsalted butter 1/3 cup sliced scallions 2 tablespoons sliced almonds, toasted For Shrimp: 20 jumbo shrimp (about 1 pound), peeled and deveined 2 egg whites, lightly beaten 1 cup panko (Japanese breadcrumbs) 1/2 teaspoon grated fresh ginger 2 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste 1 - 2 tablespoons canola oil 2 cups trimmed watercress
1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.
2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.
3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.
4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp. Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)
Ironing... It's one of those love hate relationships I have. I love to iron, but never seem to find the perfect time to do it, so I hate when it doesn't get done until right before it's being worn.. which means Sunday clothes are usually ironed Sunday morning and other clothes are thrown into the dryer right before they are worn to give them the "fresh from the dryer look"....
My hope is that as my children get older and my children need less hands on baby time, my clothes will be ironed right from the dryer and put into the closet ready to be worn at a moments notice.
But my great grandmother (who was an AMAZING housekeeper) gave this hint to my mother (who is also an AMAZING housekeeper, and ironer i might add) who has given it to me (who is still striving to be an average housekeeper, lol).
HINT: The thicker the pad, the easier it is to iron, and the smoother your clothes become. When it's time to replace your iron pad instead of discarding the old one, put your new one over the old one. My gr grandmother probably had 7 or 8 pads over a lifetime on top of each other and her clothes always ironed out perfectly. Something you can also do is put an old towel underneath your existing pad to give it that extra batting.
I'm the mother to three very energetic little boys and a wife to a man who rocks my world!
I decided a long time ago that staying home, with complete 24/7 focus on my family, was the career path for me.
I probably laugh more than I should, yell more than I should, and do not stay put anywhere as long as I should...
We try to make God the center of our home, a guest at at every meal, and a silent listener to every conversation...
We live on Main Street in Crazy Town, USA!!!
President David O. McKay declared: "Motherhood is the greatest potential influence either for good or ill in human life. The mother's image is the first that stamps itself on the unwritten page of the young child's mind. It is her caress that first awakens a sense of security, her kiss, the first realization of affection; her sympathy and tenderness, the first assurance that there is love in the world." (Gospel Ideals, p. 452.) President McKay continues: "Motherhood consists of three principal attributes or qualities: namely, (1) the power to bear, (2) the ability to rear, (3) the gift to love. . . This ability and willingness properly to rear children, the gift to love, and eagerness, yes, longing to express it in soul development, make motherhood the noblest office or calling in the world. She who can paint a masterpiece or write a book that will influence millions deserves the admiration and the plaudits of mankind; but she who rears successfully a family of healthy, beautiful sons and daughters, whose influence will be felt through generations to come, . . . deserves the highest honor that man can give, and the choicest blessings of God." (Gospel Ideals, pp. 453-54.)