When it comes to holidays and food, I am ALL about scoring ham bones and turkey bones and chicken bones when the feast is over. This year I made a succulent ham in the slow cooker for Thanksgiving and I was freakishly excited to get home and start making..Read More
Especially for us mothers, life is so nuts, isn't it? When I sit back and think about everything that is expected of us on a daily basis, I reach for my paper bag to pant heavily into. By the time evening rolls around every day, after having crammed about 39 hours of stuff into a 12-hour period, I cannot believe I have to think about making dinner.Read More
Lately I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this Chicken Pot Pie Casserole. It is comforting, delicious and low calorie!Read More
Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.
I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!
Preheat the broiler on your oven.
In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.
In a large bowl, stir together until smooth:
1/2 cup plain Greek yogurt
8 large eggs
1/2 cup coarsely chopped mint
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots.
Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.
I hope my kitchen smells make you proud, Grandma Ruth!
This time of year I am all about comfort food. I have gotten into a routine of making a giant batch of something involving cheese and pasta and then eating it over the course of a few days. On the days when I have a container of comforting yumminess sitting in the fridge at work, I obsess about lunch time. Is 10:30 too early to eat lunch? There is something about crisp fall weather and cheesy pasta that go so well together.
I have been so excited to make this penne dish. I basically kept the entire batch to myself, and I think my family was fine with that. The whole vegetable thing must not have been super appealing to them, which I think is just plain weird.
Bring a large pot of salted water to a boil. Add 1/2 pound penne pasta and cook, stirring occasionally, until al dente. Drain.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil.
3 medium garlic cloves, very finely chopped
1 pound asparagus, cut into 1-inch lengths
Cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.
Add 2 cups of chicken stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
Boil over hight heat until the sauce has thickened, 3 minutes.
Stir in the penne and and cook until heated through. Remove from the heat and stir in:
2 tablespoons butter
1 tablespoon finely chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Transfer the pasta to bowls and serve immediately, passing additional Parmigiano-Reggiano cheese at the table.
A couple notes about this recipe:
I love the addition of sage.
It was super easy to make.
Did I mention it was comforting?
As promised, I'm back to share this super simple yet totally delicious snap pea recipe with you! Thanks so much for the birthday wishes. The day was a ton of fun, and....lobster is TOMORROW NIGHT! Tummy rumbling!
In a 12-inch skillet, bring 1 cup of water and 1 tablespoon of butter to a boil over high heat.
Add 1 pound of trimmed snap peas. Cover and cook until bright green, about 2 minutes.
Remove the lid and reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes.
Remove from the heat and toss with 1/2 cup packed, thinly sliced fresh mint leaves. Season with salt and pepper.
Serve with...LOBSTER! Or just pork; Pork Chops with Rhubarb-Cherry Sauce to be exact!