My husband took himself off into town yesterday to do a bit of business, so I told him to just treat himself to something in town if he wanted to for lunch and I proceeded to make myself some pasta. He doesn't like pasta as you know, so this was the perfect opportunity for me to indulge myself!
I adore pasta and would eat it every day if I could. Its not so good for me however, so it remains a once in a blue moon treat and whenever possible I do try to use whole wheat pasta if I can. This recipe I am showing you today is fabulously tasty, quick and easy!
I love recipes that fall into that category and when they also use very few ingredients, so much the better!
This recipe only calls for frozen peas, chopped onion, pasta, water and some cheese. You could call this Pasta and Peas.
And it is fabulously delicious. You wouldn't think that you could make something so tasty out of just these few things, but like magic, you can!
I have a confession here, I reduced the recipe to feed only 2 so I could also enjoy some tomorrow, and it worked brilliantly.
You begin by softening an onion in a bit of oil. You don't want to brown it, just soften it.
Once the onion is softened you add a quantity of boiling water some seasoning and the raw pasta. So yes, it all cooks in the one pan.
The cook time will vary according to the type of pasta you use. I used ditalini which is short squat tubes, but maccheroni would also work well. Any tubular pasta would.
Cook it for half the cook time of the pasta as stated on the packet directions. Then add your frozen peas. You could add the peas earlier, but I didn't want them over done, so I choose to add them in the middle of cooking.
If you add them slowly its not a problem. I hate over-cooked peas. Its a quirk of mine.
Once the pasta is cooked al dente and the peas are done, the dish is pretty much done. All you have to do now is to stir in some cheese.
No need to drain the pasta. You won't have used much water to begin with. Once you stir the cheese in, this makes a luscious sauce that you are going to love.
It so simple . . . pasta cooking water and cheese. YUM!
Taste and adjust the seasoning as you wish. The cheese is salty so you probably won't need any of that, but I like a lot of pepper, so I added more of that.
Pour it into heated pasta bowls and top with some more grated cheese and some hot chili flakes and dinner is served! Voila!!
And it was so easy. You could add some chopped cooked ham, or even bacon if you really wanted some meat. Both of those would go very well.
A bit of crusty bread for those who can indulge and everyone is happy! Well, I was anyways.
Todd actually had the other half when he came home and he quite enjoyed it also. (I think he is telling porky pies when he says he doesn't like pasta. Methinks he does a tiny bit!)
Yield: 6
Pasta E Piselli
prep time: 5 minscook time: 20 minstotal time: 25 mins
Simple ingredients put together in a fabulous way! Quick, easy and delicious!
ingredients:
1 medium onion, peeled and finely chopped
2 TBS olive oil
1 (545g) bag of frozen petit pois (13 ounce bag)
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 litre of boiling water (4 1/2 cups)
450g ditalini or other small tubular pasta shape (1 pound)
60g freshly grated Parmesan cheese (1/3 cup)
60g freshly grated Romano cheese (1/3 cup)
red pepper flakes and additional cheese for serving
instructions:
Heat the oil in a large saucepan over medium high heat. Add the onions
and cook, stirring frequently until softened without browning. Increase
the heat to high and add the water and seasonings. Add the pasta and
stir, cook for half the pasta cook time according to the package. Add
the frozen peas a little at a time and cook for the remaining cook time
according to pasta package directions, stirring frequently. The pasta
should be al dente and the peas cooked when done. Do not drain. Stir in
both cheeses Check and adjust seasoning as needed. Serve ladled into
heated bowls and garnish with additional cheese and pepper flakes if
desired.
and cook, stirring frequently until softened without browning. Increase
the heat to high and add the water and seasonings. Add the pasta and
stir, cook for half the pasta cook time according to the package. Add
the frozen peas a little at a time and cook for the remaining cook time
according to pasta package directions, stirring frequently. The pasta
should be al dente and the peas cooked when done. Do not drain. Stir in
both cheeses Check and adjust seasoning as needed. Serve ladled into
heated bowls and garnish with additional cheese and pepper flakes if
desired.
Created using The Recipes Generator
I adapted this recipe from one I found on Cooking with Mama C. I hope you will try it. If you like pasta and simplicity and peas you are sure to enjoy! Quick, easy, delicious and all in one dish. You can't lose! Buon Appetito!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I am a HUGE fan of Hot Dogs. Yes, I know they are not so good for you, and that I probably don't want to know what all goes into them. I don't care. Every once in a while I really need to/gotta have a hot dog! When I first moved over here to the UK, it was really difficult for me to find hotdogs. In fact I remember being really disappointed when we were in London and I saw a hot dog cart and the hotdog ended up being a sausage. Bleh . . . thankfully things have improved greatly since then and you can find hotdogs all over the place. My favourites are the All Beef Hot Dogs you can buy at Costco.
Growing up we always had hot dogs for supper on Friday nights. My mom made the best hot dogs. She had a special grill that she would do them on, and the hotdogs would get all crispy and browned on all sides. (Boiled hotdogs don't do it for me, I like 'em grilled!) She also toasted the buns on the grill and they were fabulous. My favourites were when she split the wieners and they got all toasty brown in the middles also. YUM! Yes, I am somewhat of a connoisseur when it comes to hotdogs!
Which is why when I found this recipe for Korean Slaw Dogs, I knew I had to make them! I am also a HUGE fan of coleslaw so this was right up my alley. Slaw and hotdogs, you can't get much better than that!
Oh yes you CAN! Especially when the slaw has been infused with Korean flavours . . . Sriracha sauce, rice wine vinegar, toasted sesame oil, ginger, mustard and brown sugar . . . seriously tasty and filled with lovely crunchy vegetables! So good with the smokiness of the hotdog!
But that's not all . . . there are two delicious homemade condiments as well . . . a rocking spicy tomato ketchup and a hot and spicy mustard . . . Korean style!!
I like to toast the buns and I use a brioche bun because I really, really like Brioche Buns!
The grilled wiener gets laid in the bun on a bed of spicy Kimchi pickle . . . and then topped with that gorgeous slaw . . .
And drizzled with those fabulous condiments . . . which are really delicious in their own right. Trust me on this.
So what did I serve them with? Tater-Tots of course! MMMM . . . a feast!
Yield: 8
Spicy Slaw Hot Dogs
These are fabulously delicious with a bit of a tasty kick! We love them! Make the slaw and condiments first so they have time to sit while you grill the dogs!
ingredients:
For the slaw:
120ml rice wine vinegar
1 TBS Sriracha sauce
3 TBS soft light brown sugar
2 TBS Dijon mustard
80ml olive oil (1/3 cup)
1/2 tsp each salt and black pepper
1 tsp toasted sesame oil
1/2 medium head of red cabbage, shredded
1/2 medium head of savoy cabbage, shredded
2 large carrots, peeled
1 TBS minced fresh ginger root
3 jalapeno peppers, julienned (remove seeds and ribs first)
1/2 red onion, peeled and very thinly sliced
For the tomato sauce:
240g tomato sauce (Ketchup, 1 cup)
3 TBS Sriracha sauce
2 TBS low salt soy sauce
1 tsp minced fresh ginger root
For the mustard:
240g yellow American style mustard (1 cup)
1 TBS low salt soy sauce
3 TBS of the Tomato sauce you made (see above)
1 tsp minced fresh ginger root
1 TBS Sriracha sauce
1 TBS rice wine vinegar
You will also need:
8 all beef hot dogs
8 top sliced brioche hot dog buns
your favourite ready made Kimchi pickle
instructions:
To make the coleslaw whisk together the vinegar, Sriracha sauce,
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
Whisk together all of the ingredient for the tomato sauce in a bowl. Set aside.
Whisk together all of the ingredients for the mustard in a bowl. Set aside.
Heat
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
Place a portion of Kimchi pickle in each
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
Created using The Recipes Generator
If you want to try a really really REALLY great hotdog, do yourself a favour and try these! Magnifico! Bon Appetit! 즐거운 식사
Today's recipe is a simple one devised to make a delicious use of the glut of tomatoes available in the garden at this time of year. Specifically cherry tomatoes, but you can also use regular tomatoes in a pinch, chopped into smaller bits.
It is kind of like an upside down tomato bread in that the tomatoes and a few other bits are sauteed until golden brown in a large skillet and then a batter it poured over top . . .
and then baked in the oven until golden brown all over, ready to tip out onto a serving platter or cutting board . . .
It also makes use of fresh garden herbs . . . oregano and basil, although for sure you can use dried herbs if that is all you have, but if you have fresh herbs available so much the better!
The herbs are used both in the tomato mixture and in the bread batter . . .
The batter is a simple quick bread batter, similar to a cake or a muffin batter, and flavoured with the herbs and finely grated Parmesan cheese . . .
More Parmesan gets sprinkled on top to serve, along with more basil. I cut the basil for the garnish chiffonade style. Simply roll up the leaves into a tight cigar and then cut crosswise into thin slivers. Perfect!
For the garnish I use coarsely grated Parmesan because it tends to look and show up much better for presentation.
As you can see it is a light and moist quick bread . . . with a lovely texture . . . .
Perfect for serving with soups, salads or stews. Or even simply on it's own as a light lunch or late breakfast.
No matter when you serve it, it is bound to become a firm family favourite and you will find your family asking you to make it often!
Any leftovers can be store in the refrigerator and then quickly reheated in the microwave. I find 30 seconds on high to be ample time. I have even enjoyed the leftovers warm for breakfast. I know . . . naughty me. Its almost like pizza, but better.
Yield: 8
Tomato Pan Bread
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious moist and fluffy tomato upside down bread, baked in a skillet, and perect for serving with soups, stews, salads, or even on its own.
ingredients:
120ml olive oil (divided) (1/2 cup)
275g cherry tomatoes, quartered (1 pint)
1 TBS sugar (divided)
1/2 tsp dried oregano leaves (2 tsp minced fresh) (divided)
1 1/2 tsp salt
280g plain flour (2 cups)
45g finely grated Parmesan cheese (1/4 cup)
(plus more for garnishing)
1 TBS baking powder
1 bunch basil chopped (1/4 cup) (plus more for garnishing) (divided)
240ml whole fat milk (1 cup)
3 large free range eggs
2 tsp grated fresh lemon zest
1 TBS fresh lemon juice
You will also need:
1 (12-inch) non-stick skillet with an oven-proof handle
instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Heat 3 TBS oil in the
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
Whisk
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
Carefully tip out onto a serving platter or large cutting board. Garnish
with some more grated Parmesan and the remaining basil. Cut into
wedges to serve. Serve warm or at room temperature. Store any leftovers
in the refrigerator.
Created using The Recipes Generator
I have never frozen this, but can't see why it wouldn't freeze well. I would wrap up pieces individually really well, freeze, and then just remove as needed, I would think, once again, 35 to 40 seconds would be ample time to thaw/warm in the microwave! I predict that you will really like this! Bon Appetit!
At the weekend I like to pull out all the stops and make us at least one great breakfast. This recipe I am sharing today comes from, once again, my Big Blue Binder. (Afraid it's not in my cookbook of the same name, just in my Blue Binder. Sorry about that! Maybe I DO need to do a second volume. I must talk to my Editor.) As far as weekend breakfasts go, you can't get much better than this fabulous French toast casserole!
I did cut the recipe approximately in half to serve only two of us, and we had leftovers, but no worries, Todd will enjoy them tomorrow for his breakfast reheated in the microwave. Not a problem.
Its really easy to make. Thick slices of stale French bread are spread with some softened cream cheese on both sides and then laid out in a buttered shallow baking dish in a single layer.
You poke them all over with a fork, and then you lay drained sliced tinned peaches (in the juice) over top of each slice. I put 3 slices on top of each and it looked just right to me!
After that you sprinkle on some chopped nuts. I used toasted walnuts this time because that is what I had, but . . . personally . . . I like toasted pecans most of all!
Then you whisk together some milk, eggs, melted butter, maple syrup, sugar, cinnamon, and a pinch of salt and pour it over and around the slices of bread in the baking dish. (Handy tip, save out some of the cinnamon and sprinkle it over top of everything evenly. )
Pop into a preheated oven and less than half an hour later Bob's your Uncle, Breakfast is served. I like to serve it with a good breakfast sausage and some bacon curls on the side.
And of course with some more maple syrup for pouring over it all. YUMMO! I just bang the sausages and bacon curls into the oven while I am putting the French toast together and bake them right along side. Everything gets finished about the same time! Easy peasy!
I like to use a good meaty well flavoured sausage, like the Heck's 97% pork ones. They are dairy and gluten free as well.
Making bacon curls is not hard. Just take rashers of streaky bacon and roll them around your index finger. Spike a toothpick through them to hold them together and then lay them out on the baking sheet in a single layer.
Of course you remove the toothpicks before serving. They look really nice I think, a tad bit different and special if you know what I mean. Presentation is everything when it comes to serving up good and tasty meals.
With just a tiny bit of effort you can make sure all of your meals look nice. That's half the battle right there! It only takes a little bit of time to go that little extra mile and it is always most appreciated by the family!
Yield: 5
Baked Peach French Toast
prep time: 15 minscook time: 25 minstotal time: 40 mins
Simple, easy and delicious. You can substitute 1 large apple, peeled, cored and sliced for the peaches if you wish!
ingredients:
10 (1 inch thick) slices of French bread
85g softened cream cheese (3 ounces)
2 (415g) tins of sliced peaches in juice, drained (29 ounces)
30g chopped nuts (1/4 cup)
240ml skim milk (1 cup)
80ml maple syrup (1/3 cup)
3 large free range eggs
2 TBS butter, melted
1 TBS sugar
1 tsp cinnamon
1 tsp vanilla
instructions:
Preheat the oven to 200*C/400*F/ gas mark 5. Butter a 9 by 13 inch baking dish.
Spread the cream cheese on both sides of the sliced French bread. Lay out in
the prepped pan in a single layer. Prick the bread all over with a
fork. Top with the peach slices. Sprinkle the nuts over top. Whisk
together the milk, maple syrup, eggs, butter, sugar, cinnamon and
vanilla. Pour over the bread.
the prepped pan in a single layer. Prick the bread all over with a
fork. Top with the peach slices. Sprinkle the nuts over top. Whisk
together the milk, maple syrup, eggs, butter, sugar, cinnamon and
vanilla. Pour over the bread.
Created using The Recipes Generator
I really hope you will give this delicious breakfast casserole a try. I just know your family are going to love it! (Oh, to halve it I used 2 medium eggs instead of 3 large eggs, and halved everything else.) Bon Appetit!
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