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 …
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 …
Farfalle with Creamy Peas and Carrots
March 25, 2010 - Written by DianaWe 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.
Ingredients:
- 1 lb farfalle pasta cooked and drained according to directions
- 1/2 onion sliced thin
- 4 oz pancetta
- 1 …
Crockpot Split Pea Soup with Ham
January 8, 2010 - Written by DianaOur 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 …
