First Day of School

You know it's September when in spite of all your best efforts to deny, the kids go back to school. First day for us started with first announcement of the day occurring at 4:31, just in case I might sleep through the alarm at 6 am.  By now in the afternoon, I am feeling quite blurry as that was a long time ago.
While it is not my First Day at anything, for September My new resolve is to try and save on those silly expenses like parking and lunches that I could have brought from home. so that calls for a recipe that is family friendly
Pasta is a big hit at our house, and so I am including a quick recipe that could be modified and should satisfy the younger folks too! We still have lots of lovely chard in the garden and some broad beans, so that is likely what I will use.  Soccer and cubs, school and church, we all need a lot of energy in these rainy September days.  I will share my crockpot goodies next time!

Spaghetti with Pancetta, Green Beans and Basil
Ingredients:
8 oz. spaghetti
4 oz. pancetta (or 4 slices of bacon)
3/4 pound green beans (stem ends removed)
grated Parmesan – however much you want
a handful of basil leaves, roughly torn

Directions:
1) Boil spaghetti in salted water until al dente; save 1 cup
2) While spaghetti is boiling, brown the pancetta in a skillet – it should take about the same amount of time to cook as the spaghetti. Transfer it to a paper towel to drain.
And don’t forget – don’t pour the grease down the drain, or you may clog it. Then you’ll have to get Liquid Plumr and you’ll never cook this again. Instead, pour the grease into a mug or something that can withstand the heat.
3) Add the green beans to the skillet; cover and cook about 5 minutes.
4) Transfer the green beans to the cooked and drained spaghetti. Mix in the pancetta, lotsa Parmesan and reserved water. Dish onto the plate and top with basil. And more Parmesan.

Enjoy

Where I will be this weekend and a new recipe for Basil!

Brandon Folk Music and Art Festival
Brandon Folk Festival Under the Canvas Artisan Village Brandon, Manitoba Behind the Keystone Center July 20 - 6-9pm
July 21 - noon-8pm
July 22 - noon - 6pm


 Thai-Style Stir-Fried Chicken and Basil

by Lori Longbotham



read reviews (16)

Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish the dish with a mix of fresh cilantro and mint instead of basil.



Video: Watch the Homegrown/Homemade team demonstrate how to make this recipe.



Serves 2-3





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vegetable oil



shallots



garlic



more

crushed red pepper flakes chicken breast cutlets limes brown sugar basil Asian fish sauce 2 Tbs. vegetable oil

4 medium shallots, peeled and thinly sliced

2 medium cloves garlic, thinly sliced

1/4 tsp. crushed red pepper flakes

1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips

1 Tbs. fish sauce

1 Tbs. fresh lime juice

2 tsp. packed light brown sugar

1 cup lightly packed fresh basil leaves





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Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.



Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.