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Cold Spaghetti Squash Salad

June 20, 2012 - Written by Diana

Squash in general is long storing, and can make it through to the beginning of the next summer, though when they get iffy, just throw them into the composter.  If you have any left in your kitchen or storage cellar,  use it soon because it’s probably going to be quickly on  it’s way out.  Check the skin to make sure it isn’t moldy, bruised or broken before using.  Spaghetti squash should be halved, the seeds scooped out and then drizzled with a little olive oil.  You can use the microwave, the toaster oven or the oven to cook the spaghetti squash.  I use a glass pan, which works out perfectly.

Spaghetti squash is really tasty, but I’ve figured out lately that cold spaghetti squash makes a nice base for a salad. After cooking, scrape the squash out of the skin, throw in a few more fresh chopped up veggies, a little vinaigrette and put in the fridge to cool down.  Any squash leftover can be frozen in serving size portions for another day.  I’ve even used my spaghetti squash as an ingredient in a green salad.

In this salad, I used my Sea Bean Salad (or Salicornia) plus some fresh sugar snap peas.  Sugar snaps have a really sweet pod, so you can eat them whole, or in this case slice them in half or thirds and toss with the salad.  I used lime and olive oil as a dressing along with a little smashed garlic, salt and pepper.  In the photo it looks like mostly squash, but the beans and peas kept dropping to the bottom of the bowl.  On the plate however, they were better situated and very tasty.

 

Cold Spaghetti Squash Salad
 
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Spaghetti squash salad with fresh sugar snap peas, sea beans (salicornia) and a refreshing splash of lime and olive oil dressing.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 spaghetti squash seeded
  • 1 lb of sea beans rinsed
  • 1 cup sugar snap peas
Instructions
  1. Cook the spaghetti squash - in the microwave until it scrapes easily or roast in the oven, but don't over cook.
  2. Drop the sea beans in to a small pot of boiling water and simmer for about 1 to 2 minutes.
  3. Rinse and clip the rough ends off the sugar snap peas and slice into half or thirds.
  4. Scrape the "spaghetti" into a serving bowl.
  5. Rinse the sea beans and add to the serving bowl along with the sugar snap peas.
  6. Whisk together the dressing ingredients and pour over the salad in the serving bowl and toss.

 

Spring Sorrel and Minty Pea Soup

June 7, 2012 - Written by Diana

 

 

 

 

 

 

 

 

I love Peas, though usually when we plant them they usher in the summer closer to the end of the month.  We love fresh picked peas though they can be a chore, picking and shelling take a while.  We usually pick during the day and in the evening shell as much as we can so it can go right into the freezer.  Fresh picked peas are only fresh for so long.

The unshelled peas in our market bag made me smile at remembering the kids gathered around sitting on the floor with paper bags spread out to catch the pods as we shelled the peas, snatching up peas here and there and trying to catch the small round seeds as they tried to escape their snug little cases.  I know someone who says she won’t buy peas from the store because two steps away from the garden they just weren’t as fresh as they were when picked.  It’s true there’s a difference, savor the freshest peas while they’re in season while you can get them.

This soup was made with the peas from my market bag along with fresh sorrel and mint from my gardens.  The sorrel comes back every year and is actually planted in my flower garden.  My daughter planted it there accidentally one year and it’s grown so well I leave it where it is.  The soup is a fresh pea soup not the split pea soup you make with dried peas in the winter.  The recipe makes two servings – but my husband wasn’t around and I couldn’t stop, so I ate it all myself.  If you double the recipe, you’ll just eat four bowls worth instead of two because you won’t want to share, it’s that good.

Spring Sorrel and Minty Pea Soup
 
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A really tasty spring soup using fresh peas, sorrel and mint.
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 1 - 2 tbs butter
  • Big Bunch of Sorrel
  • 1½ cups of shelled peas
  • ¼ cup of white wine
  • ¼ cup of chicken stock
  • 1 cup of cream
  • 1 nice bunch of mint
  • ¼ cup of peas
Instructions
  1. Melt butter in a sauce pan.
  2. Chop sorrel into small pieces and saute in butter until melted. It will look like a lot less after it wilts.
  3. Pour the white wine in the sauce pan and simmer it down.
  4. Add in the chicken stock, the cream and ¾ of the peas.
  5. Simmer on med heat and let thicken a little.
  6. Chop the mint and add most of it to the saucepan.
  7. Pour into magic bullet or food processor and pulse until just about smooth.
  8. Pour back into saucepan add in the rest of the peas and mint and heat through, though don't boil or really simmer.
  9. Pour into bowl and garnish with mint sprig

 

Farfalle with Creamy Peas and Carrots

March 25, 2010 - Written by Diana

We had to stop ourselves from eating too much for dinner tonight.  Another family weeknight meal that came together quickly.  Pasta comes together quickly and goes great with most veggies.  The carrots were thinly sliced using a mandolin and added along with peas to the sautéed onions and pancetta. Cream and parmesan were added in and heated up along with some parsley.  Toss with the cooked farfalle and dinner is ready.  We made a pound of pasta, so we’ll have enough for a leftover meal too. I had to put a restraining order on my son though.  He’s forbidden to touch the pasta for a snack – otherwise the rest of us will go hungry.

Farfalle with Creamy Peas and Carrots

Ingredients:

Directions:

Sauté onions in olive oil after about a minute add in pancetta.  When onions are translucent, add in peas and carrots. When carrots are soft, pour in cream and warm.  When cream is heated, add in parmesan cheese, herbs and spices.  Toss pasta in a large bowl with the cream and veggies mixture.  Serve warm.  Fast, Easy and Delicious.

Crockpot Split Pea Soup with Ham

January 8, 2010 - Written by Diana

Our Christmas family gathering is not a small one.  I have five sibling, we are all married with kids only half of us showed up this year, but that still makes for good showing.  Deb brought the Turducken which was the star of the meal, with everyone searching for the duck and the stuffing.  Unfortunately, not everyone could handle the Turducken, and my sister Desiree came to the rescue. ( Diana, Desiree, Deb – notice the trend).  She brought a honey glazed ham with her.  Deb took the Turducken home, but the leftover ham wasn’t claimed and I found it in my cooler when I was packing to go home.  It happens that way, my mother unloads all the leftover treats, cookies, milk, etc into our cooler because we’re the last to leave. 

I put the bone in the freezer, and used some of the ham, but not all of it.  This morning before work, I decided to put all of the ingredients for Split Pea Soup with Ham into the Crockpot.  This is a great slow cooker meal especially great on a cold snowy day when you want something warm in your belly.  The honey glaze on the ham along with the carrots and celery give it a little sweetness, so if you like a little heat (my niece Sara) a touch of chipotle or cayenne might make it spicier. Maybe next time I’ll add a little kick, but it was delicious the way I made it.  I was sure my son wouldn’t like it and I was totally wrong, he ate a bowl and declared it good tasting.  I asked if he would eat it again and he said maybe.  I said – Maybe if I make it for dinner and that’s what we’re eating, and he said yes.  I think we can all roll our eyes.  His favorite meals don’t come with directions, they come on a plate made by someone else. My husband absolutely loved it.  He’s a soup man, he loves stews, and soups made with meat and veggies.

I served the soup with some crusty garlic bread. When we were done eating, I put the leftovers into freezer containers and stuck it into the freezer.  Some night when I don’t feel like cooking we’ll reheat and eat without much effort – bonus.

 

Split Pea Soup with Ham         Ingredients:

Directions:

Put onion, celery, carrots, peas, and ham in crock pot, cover with water.  Throw in bay leaf.  Cook on medium or low for 6 hours.  Take about 3/4 ths of the peas and liquid and blend until smooth.  You can blend the whole thing, but I wanted bits of carrots, and onions, and peas still whole. I had some ham that I pulled off and put aside.  I added it back in at the end.  Add in salt and pepper to taste, then add in thyme.  I had dried thyme from my garden and it gave the soup such a nice flavor. 

 

Pea soup always reminds me of my dad.  When we were younger, we wouldn’t eat pea soup until one day he had the brilliant idea to add hot dogs.  It sounds weird, but we ate it and loved it.  Back then it was the canned soup glop in a can, dumped into a pot.  After my father decided to try out his chef’s hat and make his own, the butcher at the grocery store would save the ham bones for my dad.  One of his favorite things to make was pea soup, which he froze in batches to eat after work another day.  If my dad were alive, that bone wouldn’t have been in my cooler, but split pea soup always brings back great memories of growing up.