Weekend Cooking – Gotta Love It

Hey It’s Jet Here.

colorblindWhile Little Miss Color Restricted and I cannot fully grasp the color green due to evolutionary constraints Paw-Jet, Mom makes up for both of us!  This week, her weekend cooking sessions highlighted green all over the place.   Having had quite enough of orange vegetables since leaving the hospital, she segued Paw-Jet to another band of the rainbow with Dr. V’s permission.  You may have learned in science class that when one sense has limits, another sense shines.  In K9 world, we rock smell, hearing and enjoy taste quite a lot!  With that in mind, Little Miss Kitchen K9 and I secured our kitchen locations for Mom’s cooking endeavors.

Remember Mom’s fascination with fennel a while back? Well, when she asked Dr. V about greens, Dr. V recommended soft greens.  Mom piled the red kale, zucchini, Italian parsley, basil and baby arugula into her cart.  Did I mention ARUGULA?  Yeah, the stuff has like 3 names: arugula, rocket, roquette.  Mom has a new fascination… yes, she’s enjoyed the veggie before, used it in her Kitchen Counselor classes, etc… however this weekend, she put the stuff in EVERYTHING!

Little Miss Show Off/Whoops What Did I DO ate a whole leaf and then casually dropped it on the tile – not enough crunch.  Mom tried again removing the small stems; we liked that idea better.  Oh, I forgot to mention that Ruby participated in one of the cooking sessions!  Little Miss Puppy Dog Face and I LOVE when Ruby hangs out in the kitchen; more tidbits than usual seem to find our chompers!  Ruby wanted to see if we liked parsley!

Pasta with Arugula, Cherry Tomatoes and Walnuts  2-23-13 027

Pasta with Arugula, Cherry Tomatoes and Walnuts  2-23-13 028

Pasta with Arugula, Cherry Tomatoes and Walnuts  2-23-13 029

Arugula-Caraway Pesto Pasta

  • Arugula Caraway Pesto 2-23-13 0161 cup arugula leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup toasted slivered almonds (Mom used whole almonds she already had.)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 tablespoon McCormick® Caraway Seed, finely crushed
  • 8 ounces periatelli pasta or thick spaghetti (Mom didn’t prepare this part of the recipe.)
  • 2 cups thinly sliced red Swiss chard (cut crosswise into thin strips) (Mom didn’t prepare this part of the recipe.)

 1. Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside.
2.  Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot.
3.  Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency. Serve with additional Parmesan cheese, if desired. 

Mom’s taking the Pesto to the biscuit earning place today with a grilled chicken breast.  Check out her FB album to see the step-by-step process.

Another great day in the kitchen with Mom and Ruby.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our forty-second participating post!

tasty tuesdays

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Advertisements

Follow Up Friday – Question Mark Edition

Hey It’s Jet Here.

Our friend, Miss Jodi, Heart Like a Dog, initiated this great idea to update readers on previous posts.  She created a lovely badge to go with her idea and recently turned her wonderful idea into a new blog hop!  We loved co-hosting last week, thanks  for the invitation.

Before we begin, we wanted to let you know that we decided to donate to help the animals challenged by Superstorm Sandy through Best Friends Animal Sanctuary.  We chose Best Friends, because in Mom’s experience, they walk the talk.  She’s followed them for about 15 years now and even took my human sister there to volunteer about 7 years ago.  We will also participate in some way with Heart Like a Dog’s “Dogs of Blogville” calendar contest, which will send help to a blogpal in need.

Saturday Pet Bloggers Hop – Blogiversary – Where did the Time Go?

Boy oh boy, how kind, generous and supportive you were, acknowledging our first year of blogging.  Some of you even thought Mom made the cake!  (not so… just a photo from Google Images!!)  We cannot express our appreciation of your open arms/paws.

Black & White Sunday – A Daylight Savings Time Riddle?

A resounding (VBP – vocab builder project) cheer for all of our blogpals who answered correctly!  I’m improving… I went from 4:10 to 4:38 to 4:43 to 6:00 (long election night walk and tv night!) to 5:12 to 5:20!  Our favorite comment suggested I had a black rug on top of me from the back of my head to my tail.  We responded that I would NEVER wear a toupee, I sprout naturally gorgeous black fluff!

 Mischief Monday – Guess Who Came to Dinner?

Simba of course!  Most of you feel he arrived in time for Mom’s yummy cooking.  While true, (and Mom says thanks by the way), we believe he knows we will welcome him when he escapes, keep him safe, (give him some tidbits), and play with him until his family arrives.  Several of you wanted to join us for dinner as well… Mom says… ANYTIME!

Tasty Tuesday – Who likes Fennel?

Surprisingly, Mom’s faithful Kitchen K9s do!  Oh yes, we got your attention on this one.  Lots of comments expressed curiosity and surprise about fennel in general and K9s eating it specifically!  Our pack mate Neve and Miss Beverly wrote in to share how much Neve enjoys thinly sliced fennel, while Miss Beverly prefers her fennel roasted!

Oh, Miss Wendy thought we were wearing coats, actually we had our Halloween costumes on because … it was HALLOWEEN!

Wordless Wednesday – Who needed a break from the election?

EVERYONE!!!  So glad you enjoyed the comic relief of Dudley’s video as much as we did; thanks to Mollie for sending in a comment describing how to post videos for Mom… Also, Little Miss Professional Paw Shaker has stayed grounded so far after winning her seat on the Happy, Happy commission!

Thankful Thursday – Who needs to Apologize?

MOM!  Yup, Mom went ROGUE, adlibbing a title I DID NOT APPROVE and scared a bunch of my blogpals to bits! Sorry, Mea Culpa etc… I will keep a shorter leash on her transcribing activities.  All are healthy at Casa Jet.

Glad we thought to share nicknames for seven inhabitants of Casa Jetty as part of our “Seven Things About Me” Award Procedure.  Now you have the inside scoop!  Gratitude again to our four pals who bestowed the award on us.

Another great question mark week.



Tasty Tuesday: Our first Fennel Flip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-first participating post!

Mom likes fennel, however, the bulb usually finds its way into Mom’s class menus before her vegetable bin.  Last week, she shopped at a different Publix location and the fennel packages stood like proper soldiers on their shelf calling for Mom’s attention.

Fennel, a beautiful vegetable, has wispy fronds like a dill plant at the tip of celery-like ribs leading to a greenish, white bulb at the bottom.  Mostly, the bulb is used and the fronds decorate the finished dish.  Fennel helps your digestive process, tastes like licorice and can be used raw or cooked. Mom’s colleague, Miss Diana, told Mom yesterday that in her family, they served a platter of fennel after the Sunday dinner meat course when she grew up.  Fennel seeds serve the same purpose and some cultures chew on them after meals to aid digestion.

Mom added small chopped pieces to her salad preparation and will look up some further ideas for the remaining pieces.  While proceeding through salad prep, she decided to flip us a few small tidbits.  As her faithful Kitchen K9s, we keep open minds to new (safe for K9s) veggies.  Turns out, we really like fennel, too!

Searching through her data base for the remaining fennel, this recipe caught Mom’s eye.

Israeli Couscous Salad with Fennel and Goat Cheese

  • 1 medium fennel bulb
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 cup sliced fresh basil
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, diced
  • 1/2 cup sliced ripe olives
  • 1 bunch green onions, chopped
  • 1 cup Israeli couscous, cooked (Mom will use other grains like oat groats, barley, rye and kamut!)
  • 6 Bibb lettuce leaves (Mom will probably leave this out, not practical!)
  • 1 (2.5-ounce) package goat cheese, crumbled
  • Garnish: fennel fronds

Preparation

  • Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
  • Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly.
  • Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.

In her Kitchen Counselor role, Mom suggests adding protein of choice for another version of this yummy salad!  Also, you may need to refresh with a squeeze of lemon on the leftovers as grains soak up dressing!

Here’s another recipe for possible inclusion in your holiday menu planning!

Brussels Sprouts and Walnuts with Fennel and Red Pearl Onions

Another great fennel day.