Pasta Piselli (or Pasta with Peas)

Another simple-looking dish when served, this will surprise your diners.

Pasta Piselli

1 lb pasta (mini penne or penne)
5 slices bacon, diced
1 ½ c thinly sliced yellow onions
2 t chopped garlic (not dry powder)
2 c. green peas (thawed if frozen)
½ extra virgin olive oil
1 ½ t. salt
½ tsp pepper
½ c. grated parmesan (not Kraft in the green bottle, use the good stuff!)
2 T chopped fresh basil
2 T chopped fresh flat-leaf/Italian parsley
1 t. chopped fresh thyme


1. Heat skillet, med-hi, add bacon and cook ‘till golden.
2. Add onions and garlic, cook 4 minutes
3. Add peas and olive oil, cook 2 minutes, lower heat to med-low . Add salt and pepper. Start water heating. Cook pasta (keep peas mixture med-low this whole time stirring once in a while).
4. Combine pasta and peas. Add cheese and herbs. Toss gently to coat. Serve immediately.

Note – If you have the time start the bacon/pea mixuture and let it cook on low for up to an hour. When the Italians make this, they put the peas in a piece of crockery and stick in the side of the wood burning oven in the morning and leave it there all day.

Pasta with Lentils and Kale

Don't be deceived by this photo - this looks too healthy and simple to be delicious right? Like so many dishes, this looks plain, but is so flavorful!! My kids will ask: "Mom, do we have kale? Do we have lentils? Can we have Lentils and Kale for dinner?" And then cheer when I agree. Try this.

Caramelized Carrots

So..it's been a while since I posted. That's because I've been so busy trying to keep up with the stready stream of fresh organic produced that is pouring into my house from our CSA (Community Supported Agriculture - see www.pugetsoundfresh.org for more info) that we joined this summer. I have had to learn how to prepare many different vegetables that I've never eaten before! I've never prepared kohlrabi, bok choy, romanesco, cheddar cauliflower, dragon's tongue beans, italian roasting peppers and on and on. My serum phytochemical levels must be skyrocketing while my grocery bill is plummeting. Tonight we had a beautiful green salad with herbs, snap peas, cucumbers and hierloom tomatoes all from the farm as well as some boiled-then-sauteed-in-butter volunteer red fingerling potatoes from our own garden. But my favorite tonight was the carmelized carrots - some from our garden and some from the farm. Delcious! and easy.

Ditalini w/ Pesto, Beans and Broccoli Rabe

This recipe for Ditalini w/ Pesto, Beans and Broccoli Rabe is a winner! Cheap, easy, delicious and so, so nutritious! I can find Ditalini at Fred Meyer under the "Private Selection" label. While I normally prefer Barilla pasta, I can't find Barilla ditalini in any of my local stores. This "PS" label does an admirable job. Broccoli rabe (pronounced "Rob") is a green leafy similar in looks and taste to kale or swiss chard. It is also called rapini. It is easier and easier to find these days. Don't be scared of it - it's delicous in this dish!

CC Salmon with Black Bean Salsa

I'm always looking for a new way to serve salmon. This one looks and taste like it's from a high-class restaurant.

Black Bean Salsa

2 cans black beans, drained and rinsed
2 cups corn, drained
1 red bell pepper, finely chopped
2 garlic cloves, minced (1 tsp pre-chopped)
2 jalapenos, seeded and minced
4 green onions, minced
1/4 c. cilantro, chopped
2 limes, juiced, or 1/4 lime juice
1/2 c. olive oil
salt and fresh ground pepper to taste

CC Salmon

2 lbs salmon filet
1 tsp ground coriander
1 tsp ground cumin
1/2 salt
2 T olive oil

Preheat oven to 350.

Coat salmon with oil, sprinkle on salt, cumin and coriander. Bake for about 15 minutes

Mix together all the salsa ingrediants while salmon cooks.

Check fish for doneness. Serve topped with salsa.

Penne with Cherry Tomatoes, Basil and Mozzarella

I've blogged before about how much we like Caprese Salad (see earlier post). This pasta dish is like a caprese salad, but in entree form. It is delightfully quick and easy to prepare, and remarkably delicious for its simplicity.

Penne alla Caprese in Crud0 (Penne with Cherry Tomatoes, Basil and Mozzarella)

1 lb ripe and juicy cherry tomatoes, cut in half
1/4 c. olive oil
1 tsp salt
Pinch crushed red pepper flakes
4 cloves garlic, peeled
1 pound penne pasta
10 basil leaves, shredded
1/2 lb bocconcini (bite-size fresh mozarella; cut in half)

Toss the tomatoes, oil, salt and red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marniate at room temperature, tossing one or twice, for 30 minutes.

While the tomatoes are marinating, cook the pasta al dente (if you don't know what that means, send me an email).

Remove garlic from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.

Garlic-Roasted Chicken Breasts

This is a fast and simpler way to get the taste of whole roast chicken, but well, faster and easier. This is delicious!

Garlic-Roasted Chicken Breasts

3 large garlic cloves, minced (1 1/2 tsp pre-chopped)
1 tsp dried oregano
1/2 tsp dried red pepper flakes
2 T olive oil
1 tsp salt
1/2 tsp fresh ground pepper
4 chicken breast halves with skin and bone (2 to 2 1/4 lb) (DO NOT use boneless, skinless)

Preheat oven to 500F with rack in upper third.

Stir together garlic, oregano, red pepper, oil, salt, and pepper.

Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 tsp garlic mixture into each pocket. coat chicken with remaining mixture (including under skin).

Roast chicken, skin side up, in a foil-lined large shallow baking pan until just cooked through (20 to 25 minutes).