Saturday, January 10, 2009
If you have these ingredients on hand, you will be able to make either recipe.
Leek, Pea and Ham Pasta
6 oz frozen peas
1 large leek
1 oz butter
5 oz thick slice smoked ham, cut into cubes
3 oz. cheddar of Lancashire cheese, grated
1. Cook spaghetti noodle al dente
2. Meanwhile, heat butt in small pan. Wash and slice the leek. Add to the pan and cook over medium heat for 3 minutes until softened.
3. Beat the eggs in a bowl and season. Drain the pasta and immediately return to the pan. Tip in the leeks, eggs, ham and half of the cheese. Stir well. Sprinkle with remaining cheese.
*I substituted bacon for ham and it was delicious and oh, so easy!
Egg & Bacon Tart
shortcrust pastry (premade)
4 rashers streaky bacon, chopped
1 oz butter
2 cups milk (1/2 pint)
2 tsp ready made mustard
2 oz grated cheddar cheese
1. Preheat oven to 200 C or Gas 6 (around 400 F). Roll out the pastry crust and line the tin. Prebake the crust for 15 minutes.
2. Meanwhile, Dry fry the bacon and leek for 3 minutes until bacon is crisp. Put, butter, flour and milk in a small pan. Bring slowly to a boil, whisking until thickened. Simmer for two minutes and sir in mustard.
3. Scatter the leeks and bacon over the pastry. Beat the eggs into the sauce and season. Pour into the case, add the cheese and backe for 40 minutes until puffed and golden.
Tuesday, November 11, 2008
Creamy Tortellini with Peas
1 package fresh spinach tortellini
2 teaspoons unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced or substitute garlic salt to taste*
2 teaspoons all-purpose flour
½ cup milk
½ cup crème fresh
1 cup frozen green peas, thawed
1 tablespoon chopped fresh or 1 teaspoon dried basil
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cook fresh spinach tortellini according to the package directions. Drain well.
TIP: I boiled the water using my electric kettle and then poured it over the fresh tortellini to cook it. It worked perfectly and was super quick!
2. While the pasta cooks, melt unsalted butter in a large nonstick skillet over medium heat.
Add onion and garlic. Cook, stirring often, 1 minute. Add the flour and stir constantly, 30
seconds. Gradually stir in milk, crème fresh, and then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, 2 minutes. Remove the pan from heat, and stir in Parmesan cheese, salt, and pepper.
3. In a large shallow bowl, toss the cooked spinach tortellini and the sauce. Serve warm.
Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the
*If substituting garlic salt, then skip adding the other salt.
This recipe was super easy and QUICK! I served it alongside
Tuesday, November 4, 2008
1 lb ground beef
1- 10 ¾ oz can cream of mushroom soup
3 c wide egg noodles (uncooked)
1 c sour cream
1 c beef broth,
½ c water
Brown ground beef in a large skillet over medium heat; drain and return
meat to skillet. Gradually add soup and remaining ingredients. Bring to a
boil; cover. Reduce heat and simmer for ten minutes or until noodles are
tender. Makes four to six servings.
This recipe is super easy and resourceful! Plus, it tastes the same when you make it in England!
Saturday, April 12, 2008
Easy Pasta Salad
1/2 package salad noodles, cooked
1-2 Tbsp. mayonnaise
1 -2 squirts of mustard
1/2 can olives, sliced
1 bunch green onions, sliced
salt and pepper to taste
Combine all ingredients to hot pasta, stir thoroughly. Refrigerate until cool. Serve cold as a side dish or over green salad leaves with hard boiled eggs.
Thursday, January 3, 2008
3-4 lb. chuck roast
1 tsp. salt
1 tsp. seasoned salt
1 tsp. white pepper (I use regular pepper)
1 Tbsp. rosemary
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 cup water
Place roast in crock pot. Combine seasonings, and sprinkle over roast. Add water. Cover crock pot and cook on Low 6-7 hours. Shred meat using two forks. Strain liquid and return liquid and meat to slow cooker. Serve meat and au jus over mashed potatoes, noodles, or rice.
Monday, December 24, 2007
In a blender combine:
1/2 cup cottage cheese
2 Tbsp. wheat germ, whole wheat or regular flour
1/8 tsp. salt
Whisk until smooth, stopping once to scoop sides. Pour onto griddle or frying pan to make 3 inch cakes. Bake over medium heat until well browned. Makes about 12 cakes (2-3 servings)
*This recipes is from one of the grandma's, I can't remember which one!*
1. In a medium bowl, whisk together 2 Tbsp red-wine vinegar. 1 Tbsp. olive oil, 1/2 tsp. salt and 1/8 tsp. pepper until combined and thickened.
2. Add 2 pints halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, and 2 Tbsp finely chopped fresh parsley; toss to combine all ingredients.