One Dish Wonder

18 Feb

Dirty dishes. I don’t like doing them. But since I love to cook, dishes happen. So when I can cut down on some dishes, well, that is a worthy goal! Sometimes I make a one dish dinner. Less dishes. Goal achieved.

I made a very robust pasta dishes that covered the bases for a yummy satisfying dinner. I chopped up an onion. I like a sweet Vidalia onion-but any onion you like will do.


Next I chopped up some celery. I use every inch of the celery stalk, including the leaves. Yum! Don’t waste a tiny tidbit of flavor!


I put the onion and celery into my big green pot. I heated up a few tablespoons of olive oil first, and let the veggies cook a tiny bit.


Then I added some chopped garlic. You want your garlic sweet and nutty, so I added it with the beef (it can burn easily). By the way, you could add whatever protein you have around, like ground turkey or pork, but tonight, high quality ground beef was what was on hand. Don’t forget to sprinkle a little salt and pepper into the pot as you layer your flavors.


It only takes a few minutes over medium heat to get the meat brown. At this point, I used a few paper towels to sop up some of the rendered fat-being very careful not to get burned.

Onto the next step. With the beef brown and the veggies soft and succulent, I added some tomatoes. I used petite diced, but canned stewed tomatoes would also be an excellent addition here. Helpful int here-tomatoes add delightful acidity to a dish, but I usually sprinkle just a touch of white sugar in when I cook with canned tomatoes. It balances the acidity.


And just to jazz up the flavor a bit, I stirred in some basil, oregano, parsley and (oh do I love a little heat!!) some red pepper flakes.


The flavors came together as this simmered for a bit over a medium low heat. The delicious aromas were filling the house with a warm “this is home” feeling. Mouthwatering scents wafted about, and I started to get really hungry!


This was going to be a hearty pasta dish but I had zero interest in making more dishes. No, this pasta was going into my big green pot with the vegetables. Since the tortellini I had on hand needed some liquid to cook in, I added some broth to the pot.


When the broth was good and bubbling away, I added tortellini. I gave that all a couple of good stirs, and let my one pot dinner simmer its way to greatness. It only took a couple of minutes for the pasta to cook to perfection-that is the beauty of using refrigerated pasta.


I keep an herb garden, so I picked some basil and did a quick chop of the leaves. The fresh basil and some roughly grated parmesan cheese made just the right garnish.


I served this in a pasta bowl and Voila! An easy one pot dinner was on the table. Now how easy is that!


I could have added some arugula, spinach, mushrooms, or any number of other vegetables to further customize this dish. I used what I had in my pantry and fridge that day.  It was simple, hearty, and left very little clean up. Goal achieved. Oh, and did I mention that there were incredible leftovers for lunch the next day?

Let me know what one pot meals you are making, For more food tips, follow me on twitter @amykgarman, and find me on facebook at Amy M Klingele. Food is fun!



12 Feb

If you don’t have one, run out and get one. What in the world am I talking about? A cast iron skillet. It is a kitchen must have. A basic. But don’t go to an expensive kitchen store to get one. Go to your local hardware store. You will find the best brand at your good old hardware store-Lodge.

As I love to cook, I have a couple cast iron skillets. One  of my favorites has ridges to sear a lovely tenderloin, grill some delicious hamburgers. or make a creamy warm panini. There are a zillion ways to use your cast iron skillet. If you keep it seasoned, it will also become something you can hand down through the generations. Here is one of my well seasoned cast iron skillets.



How do you season it you ask? It is easy. But remember, you need to continue to season your cast iron skillet every so often. Here are some tips to season your skillet:

  • Wash the cookware with hot, soapy water.
  • Rinse and dry completely.
  • Apply melted solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish so keep your application thin.
  • Set oven temperature to 350 – 400 degrees F.
  • Place cookware upside down on the top rack of the oven to prevent pooling.
  • Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
  • Store the cookware uncovered
  • Repeat as necessary
  • When I use and wash my skillet, I dry it not with a towel but over low heat on a burner.

I recently used this skillet to sear some zucchini for dinner. I simply split the zucchini lengthwise, and sprinkled it with salt, pepper, and olive oil. Next, I got my cast iron skillet good and hot on the stove. Then I seared the zucchini halves with the flesh side down first.

Grilled zucchini in my (very inexpensive) cast iron grill pan.  It was sizzling and searing.  Yum! I seared it much like a piece of meat. After searing one side, I turned it over and seared the second side. I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top. Ooh! So yummy!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top.  Ooh!  So good!

This recipe is a keeper.  It was super quick, hardly any ingredients, and so very tasty!  It was beautiful on the plate as well.  So look for variety not only in your food, but in ways to prepare them.




Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.


While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.


Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.


Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.


The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.


Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.


After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.


The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!


Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!


Roasted Veggies 3 Ways

23 Dec

The other day I had two things:  a lot of good fresh vegetables and a little extra time.  So why not roast up those vegetables! I started peeling, chopping and layering.  This was going to be a big honking batch of veggies!  Mushrooms, bell peppers, squash, onions…Yum!

A big batch it was. My largest kitchen bowl was full of colorful vegetables. What next? I dusted the vegetables with salt and pepper. I sprinkled basil and parsley on the vegetables as well.


Olive oil and a bit of balsamic vinegar completed the prep work.  After a good healthy stir, I poured them onto a lined baking dish and placed them in a preheated 400 degree oven.  Almost immediately, warm succulent aromas began to fill the air.  My mouth began to water with those decadent scents wafting from the oven.

I checked the vegetables after 15 minutes in the oven and couldn’t resist sneaking a taste. What a delicious bite!  Back into the oven for a few minutes, and then they were ready.  The roasted veggies were delicious that night for dinner with lovely grilled salmon.

Did I mention that it was a big ol’ batch of roasted veggies?  And that I love leftovers?  Did we ever have leftovers! And like spaghetti, the vegetables were better the next day. How did they get used up?

Leftovers day one: Roasted veggies made an amazing addition to an omelet the next morning.

Leftovers day two:  I cooked quinoa to mix into the vegetables.  That created  a protein and nutrient dense powerhouse that were perfect after a workout.

Leftovers day three: Roasted veggies piled on a turkey sandwich.  Who needs mayo?

And that is what you do with leftovers my friends.  When you have a bit of extra time, cook big. Then enjoy good food and time savings later! Let me know what you do with your leftovers!

Thank you.

24 Nov

I reflect and am grateful every day. On Thanksgiving it goes a little deeper-mostly because i am completely surrounded by family. My journey to love, loyalty, forgiveness, and appreciation continues, as does the journey to discover myself. A goal for my journey is to make it a joyful one. So as I do that this year, I want to say thank you.

Thank you to those who told me I couldn’t. From you I learned that I could.

Thank you to those who gossiped. From you I learned how to hold my friends dear, and how important it is to keep my mouth shut.

Thank you to those with no faith. From you I learned that God is central in my life, and that my faith runs deep.

Thank you to those who told me that I am weak. From you I learned fierce inner strength and confidence. For you allowed me to dig down and discover that I am stronger than I ever imagined.

Thank you to those that told me I was ugly. From you I found my inner beauty.

Thank you to those who put up barriers in my life. From you, I learned how to tear down walls and fight for what I want.

Thank you to those who told me that I was not a good mother. From you I learned that my commitment to motherhood runs deep and true, is beautifully imperfect, and perfectly loving.

Thank you to those that put me second (or more accurately third, fourth or fifth) . From you I learn to put myself first.

Thank you to those who are loud and demand attention. From you I learned to be quiet.

Thank you to those who created drama and chaos in my life. From you I am learning to find peace.

Thank you to those who have an overpowering sense of entitlement. From you I am learning to appreciate everything that I have.

Thank you to those who told me to quit. From you I am learning perseverance.

Thank you to those who brag. From you I learn humility.

Thank you to those that lied to me. From you I am learning the importance of the truth.

Thank you to those who are false and phony. From you I am learning the importance of being genuine.

Thank you to the people who showed me kindness not because I am needy but because you are good.

Thank you to those who extended generosity, for you have enabled me to more openly give to others.

Thank you for those of you that protected me not because I am weak but because you are loyal.

Thank you to those that shared their strength with me during times when I wavered. For you give me the power to be a pillar of strength to someone else.

I am no different from anyone else. I have been hurt. I have felt pain of deceit, heart break, cruel disloyalty, and the sting of failure. From that I rise up. Push forward. Continue on. I give thanks to those by my side, and for those that, it seems, turned against me. From everyone whose life has touched mine, I learn. It is easy to be thankful for the great people in your life and to love them. The challenge lies in loving every body else.

Today it is about fruits. The fruits of the spirit.  So I enter today with gratitude, an open spirit, and prepared to learn more lessons. I am grateful to everyone that has touched my life and continues to shape the person I am, and the person I am becoming.  So to you I say thank you!

Epicurean Evenings

29 Oct
My education and career trajectory is in clinical nutrition, dietary management, and healthcare business strategy, but cooking is definitely my passion. I love the creativity of decadent ingredients, plate presentations, fresh flavors, and lingering over home cooked meals filled with spirited conversation.  My enthusiasm for food, at times, mingles with my love of writing, and that dwells in the core of my spirit.
I have several outlets to feed that need, and at one point I spent time writing for a food and wine magazine. Sometimes my editor (and friend) Katherine would come over to chat about upcoming assignments. I was not inconvenienced by having to answer the door when Katherine stopped by. Always welcome and with a quick “hello I’m here” knock, in she came.

A few years ago on a cool fall afternoon she popped in. A few steps in the door she stopped, her head slowly floated back as her eyes closed, and drew in a deep breath. Then her eyes slowly opened and she said “I just love coming into the house of an epicurean. It always smells so good!”

At the time I wasn’t completely sure what an epicurean was. When I finally understood what it meant, the comment from Katherine turned into an intuitive compliment-one that I savor to this day. What is an epicurean? If you go to the dictionary you will find something like this:

1. fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating.
Yup, that describes me. I am an epicurean. But what was I cooking on that cool fall afternoon that elicited such a reaction from Katherine? I was teaching myself how to make a brown butter sauce. Dinner that evening included wild mushroom ravioli, and I had decided to stretch my skills by learning a new sauce.
Want to know how to make a brown butter sauce? You’ll be happy you did-it has endless possibilities! High quality European butter is the key here. I always use unsalted for 2 reasons: Salt is a preservative, so unsalted butter is fresher, and I like to adjust my own seasonings.

So here is what I did. Into a heavy bottomed sauce pan, I started melting a half pound of lovely french butter on low heat.


Soon the butter started to brown. I began removing the foam to clarify the sauce. The aroma that began filling the house was amazing. Warm, nutty, rich!


My sauce continued to deepen. The flavors were concentrating. And the scents wafting around the house were incredible. I kept stirring.


Do not walk away from this sauce, as it can burn quickly. Let it deepen slowly and keep your eye on it. But that is it. Simple.

The real beauty in this sauce is the ability to adjust it to any taste. You can add garlic, herbs, salt, pepper, almost anything to customize it to your taste. Add it at any point while browning the sauce. How easy is that? Fabulous!!

The first time I made the sauce, I drizzled it over wild mushroom ravioli and sprinkled it with some fresh parmesan cheese. Since I like acid, I also drizzled a balsamic reduction over the ravioli as well. A garnish of fresh basil perfected the balance. I added a salad and some crusty bread. It was a decadent dinner.

I continue to use the brown butter sauce for a variety of finishes. What can you do with it? Send me an email and let me know!



Dinner in a Pot

17 Sep

This is the story of an easy, savory, nutritious one pot dinner. Why one pot? A simple reason: it was a busy weeknight and I did not want a lot of dishes. Keeping a well stocked pantry and freezer is key to quick easy meals. I also like to keep fresh produce on hand so I can pull meals together without those pesky after work visits to the grocery store.


For this dinner, I started out with broccoli and cauliflower in a bowl. Then I tossed it with some olive oil, salt and pepper. I put it on a parchement lined baking sheet (remember…few dishes!) and roasted that for 20 minutes at 400 degrees.

Then I put some sweet little cherry and grape tomatoes into a pot, again with a little olive oil, salt and pepper. I then let that simmer a bit. These cook down to a creamy delight. I also added a clove of chopped garlic.


As that was simmering, I chopped up some fresh spinach and arugula. When the tomatoes were thick and bubbly, I added the greens. I like to mix arugula into my spinach because of the sharp peppery flavor it adds. I gave all of that a good stir.

Now dinner was really smelling delicious. Savory fragrance was wafting through the house, and I was getting really hungry! I took the veggies out of the oven when they were a little brown on the edges, and let them rest not the counter (on a hot pad) for a few minutes. Next it was time to add the pasta.

Angel hair pasta was going to be my pasta of choice because of its short cook time. I wrapped the pasta up in a clean dish towel, then ran the towel over the edge of the counter. This broke the pasta up efficiently and neatly.

Then I added chicken broth to the tomato mixture. After that, in went the pasta. It was that simple. Again, a couple of quick stirs and I let this cook on medium heat. I then went to  pour a glass of wine to accompany this delicious dinner.

When the pasta was al dente (firm to the bite) I was ready to complete the meal. I added the roasted vegetables along with shrimp as the protein. The shrimp was raw, and it only took about 3 minutes for them to cook-any longer and they would become rubbery.


And Voila! Dinner was ready. It was a complete meal in a bowl. I grated some fresh parmesan cheese on top, grabbed my glass of wine, and enjoyed a healthy weeknight meal. And my one pot meal left me with very few after dinner dishes.

This meal is customizable. Don’t like cauliflower? Try zucchini. Shrimp isn’t your thing? Add some leftover cooked chicken. Want a more robust flavor? Add red pepper flakes and a pinch of cayenne pepper. Want a vegetarian meal? Use vegetable broth and leave out the shrimp. Craving an italian twist? Toss in some fresh parsley and basil. The possibilities are endless-but the after dinner dishes aren’t!