Orecchiette with Peas, Pancetta & Cream

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NOT LOW CALORIE, but yummy!

Orecchiette with Peas, Pancetta & Cream

These “little ears” perfectly scoop mouthfuls of tender green peas and crispy pancetta in each bite. You can substitute ricotta in place of the cream if you want to lighten up on the calories.

Ingredients

1 pound orecchiette
1 tablespoon extra virgin olive oil
1 clove garlic, finely minced
½ pound pancetta, cut 1/4-inch thick, then cubed into small pieces
4 tablespoons butter
1 small white onion, finely diced
2 tablespoons chicken stock or water
1 cup light cream
2 cups frozen peas, thawed
¼ cup grated Parmigiano-Reggiano Cheese
Salt and pepper to taste

Method
1. Bring a large pot of water salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large saucepan, heat the olive oil and garlic on a medium setting. Add the pancetta to the pan and cook until golden brown. Transfer pancetta to a dish and set aside.
3. In the same pan, melt butter. Add onions and cook until soft and translucent. Add chicken stock and season with salt and pepper. Stir in pancetta and cook for 2 minutes. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened.
4. Add the hot cooked pasta to the pan. Mix well to coat. Stir in the peas and cheese.
5. Serve immediately.

Source: Delallo (Servings: 4 | Yield: 1 pound per serving)

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Pasta with Pancetta and Vodka Sauce

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Pasta with Pancetta and Vodka Sauce
Ingredients

16 ounces pasta, recommended shapes: cavatappi, penne or rigatoni
¼ pound pancetta (one thick slice), one thick slice, medium diced
⅓ cup vodka, see notes
1 ½ cups marinara sauce, store-bought or homemade
½ cup heavy whipping cream
4 tablespoons Parmesan cheese, for serving
Method
1. Bring a large pot of salted water to a boil over high heat.
2. Place a large non-stick pan over medium heat and add the diced pancetta, sauteing it until golden brown.
3. Once all of the pancetta is browned, add the vodka to the pan and cook it until it reduces by half, about 3 minutes.
4. Add the prepared marinara sauce to the pan, then whisk in the heavy cream. Reduce the heat to low and let the sauce simmer for 10 minutes.
5. While the sauce is simmering, add the pasta to the boiling water and cook it until al dente.
6. Drain the cooked pasta and add it to the pan with the sauce, tossing to coat.
7. Serve the pasta topped with Parmesan cheese.

Notes
Kelly’s Notes:

If you don’t have a non-stick pan, add 2 tablespoons of unsalted butter to a regular pan, then add the diced pancetta and continue the method of preparation above.

As the age-old rule stands, never cook with alcohol (or wine) that you wouldn’t drink. Although it’s tempting to skimp on the vodka and opt for a cheap brand, I encourage you to splurge on the higher-end varieties, as it really does impact the flavor of the sauce.

Ask the butcher at your local supermarket about purchasing a thick slice of pancetta. But if one thick slice isn’t an option, you can use the pre-packaged thin slices that are widely available.

Prep
• Prep: 10 Minutes
• Cook: 10 Minutes

Source: Just a Taste (4 servings)

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Cucumber Caprese Salad

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Cucumber Caprese Salad
Ingredients

2 TBSP Olive Oil
1 TBSP Balsamic Vinegar
1 TBSP Dried Oregano
1 TBSP Dried Basil
Dash Salt
Dash Pepper
1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced
1 ½ cups Cherry Tomatoes quartered
8 ounces Fresh Mozzarella
½ Large Red Onion Diced

Method
1. In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside.
2. Peel washed cucumber, scrap the skin with a fork up and down a few times. Slice thin and dice. Add to a medium sized bowl.
3. Quarter washed cherry tomatoes. Add to the bowl with the cucumbers.
4. Thinly slice and dice your red onion (of you do not like onion, feel free to omit from the recipe). Add to bowl with cucumbers and tomatoes.
5. Slice mozzarella into bite sized pieces (or use pearl sized mozzarella balls). Add to bowl with cucumbers, tomatoes and red onion.
6. Pour marinade over vegetables and cheese; mix well.
7. Allow to sit for 10 minutes before serving.

Prep
• Prep: 10 Minutes
• Total Time: 20 Minutes

Source: Ann’s Entitled Life (4 servings)

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Garlic Beef Noodle Bowls

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Garlic Beef Noodle Bowls

Garlic Beef Noodle Bowls – an Asian style noodle bowl with lots of garlic, that is ready in just minutes! Great for busy nights.

Ingredients

2 tablespoons olive oil
1 lb. skirt steak, cut into thin strips
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
8 ounces noodles (udon, lo mein, linguine etc)
2 tablespoons sliced green onions
2 teaspoons sesame seeds

Method
1. Cook noodles according to package directions.
2. In a small bowl mix together brown sugar, soy sauce, and sesame oil. Stir until well combined. Set aside.
3. Heat oil over high heat in a large skillet. Once hot, add beef strips. Cook for 2-3 minutes, until beef is browned.
4. Add garlic and ginger to the pan, cook for 1 minute until fragrant.
5. Add soy sauce mixture to the pan. Bring to a simmer, and cook for 3-5 minutes until sauce slightly thickens.
6. Add cooked noodles to the pan, stir to coat.
7. Sprinkle green onions and sesame seeds over the pan to serve.

Notes
Approximately 10 ounces per serving
Source: Dinner, Dishes, and Desserts (Servings: 4 | Yield: 10 ounces per serving approximately)

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PB & J Smoothie

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PB & J Smoothie

The perfect PB & J flavor in smoothie form. You can’t taste the banana but it adds oomph, creaminess, and great sweetness to the smoothie. Canilla Greek yogurt also adds thickness and creaminess. The smoothie gets its jelly flavor from berries rather than actual jelly. And of course don’t be skimpy on the peanut butter.

Ingredients

1 medium ripe banana, frozen into chunks if possible
6 ounces vanilla Greek yogurt, or your favorite flavor
⅔ cup frozen berries, raspberries, strawberries, blueberries, etc
⅓ cup creamy peanut butter
½ cup reduced fat milk, use your milk of choice, add more as necessary for thickness of smoothie
ice cubes if necessary, (I don’t need them because my fruit is frozen)
optional sweetener to taste, i.e. Splenda, granulated sugar, stevia, honey, agave, etc.

Method
1. Add the banana, yogurt, frozen berries, peanut butter, and 1/2 cup milk to the canister of a blender. Blend on high power and drizzle in additional milk, as needed, until desired smoothie texture and consistency is achieved.
2. Optionally add ice or sweetener if desired.
3. Serve immediately.

Notes
8 WW SmartPoints per serving

Prep
• Total Time: 5 Minutes

Source: adapted from Averie Cooks (Servings: 2 | Yield: 2 large smoothies)

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