Pasta with Peas & Eggplant

I'm sure I'm not the only one who cooks with ingredients that their spouse doesn't like when they're not home for dinner.  Right?  Raise your hand, friends...nice and high...I know you're out there.

One of the items on Frank's black list is peas.  Such a shame, because I really like them.  Not only are they tasty, they also add such nice color to dishes.  Once in a blue moon, I'll have no choice but to add them to a dish I'm making, mainly for aesthetic reasons, and force him to pick them out.  Bad wifey.

Anyway, I used them (a LOT of them!) in a pasta dish for myself while he was working late.  I also threw in a Japanese eggplant that Bella picked out while we were at the local market, because her favorite color is purple.  Naturally.

I also used a healthy amount of crushed red pepper in the oil, which I normally don't do when Mr. I Hate Spicy Food Frank is home.  When it's just me, I say bring it on...

This super quick dish is perfect for busy nights, and also for wives of pea haters :)

Pasta with Peas & Eggplant
1 pound spaghetti
1/4 cup extra virgin olive oil
5 garlic cloves, chopped
crushed red pepper
1 Japanese eggplant, cut into small cubes (can sub regular eggplant)
1 cup frozen peas, thawed
salt and pepper to taste
grated pecorino romano cheese

Cook pasta according to package directions.  Meanwhile, in a medium sized pot, heat oil, then add garlic and crushed red pepper.  Add eggplant, salt and pepper, and cook until slightly brown, followed by peas.  Lower heat and stir to combine.

Drain pasta and add to veggies.  Add cheese, toss and serve.

When the cat's away...

Frank's been working a LOT of hours lately, including late nights.  So, he hasn't been around much for dinner.  Boo :(

But hey, why not look on the bright side of things...it gives me a chance to make foods that he doesn't like to eat.  Like peas.

This is one of those dishes that takes me right back to my childhood.  I have very vivid memories of it cooking on the stove while the smell permeated the house.  One of Mom's best meals, and so easy to whip up on a busy weeknight.  I love it.  And I wish I could make it more often.

Talk about a peasant meal.  This is old school Italian, people.

I miss him, but cooking off the "black list" makes it a little more bearable while he's gone :)

Pasta with Poached Egg & Peas
1 pound pasta (mezze rigatoni, elbows, small shells all work great)
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
crushed red pepper
1 (28 oz) can tomato sauce (or crushed tomatoes)
2 cups frozen peas (use more or less if you like)
4 eggs
salt and pepper to taste
pecorino romano cheese

In a deep skillet, heat oil over medium high flame.  Add garlic and crushed red pepper, then once garlic is brown add sauce.  Lower flame to medium and cook for 5-7 minutes, then add peas.  Cook peas for 20 minutes over low heat, covered.

Remove cover and carefully crack eggs in pan, making sure not to break yolks.  Poach over low heat, covered, for 10-15 minutes (if you want to speed up their cooking time, spoon sauce on top of them occasionally).  At the same time, cook pasta according to package instructions.

Drain pasta and place in individual bowls.  Spoon sauce and peas over pasta and mix.  Add egg on top, followed by more sauce and peas, and then salt, pepper and cheese.  Serve immediately.

Serves 4.

Linked to:  Pasta Recipes Link Up

Risotto - stirring = HEAVEN.

Simply put, we LOVED this.  The taste was amazing.  Cooking it was a cinch.  Win-win for everyone.

Don't get me wrong, I love making risotto the old fashioned way, but this was just too easy to pass up.  Risotto should be something you can enjoy on a weeknight, as a last minute plan, or be able to attempt without fear or anxiety.  Try this version if any of those apply to you.

I made some changes from the original recipe which worked out really well.  Instead of using canned salmon, I used filets.  I had both on hand but thought the taste and textures from filets would be better.  I freaked out a bit because I was afraid the dish would really "miss" the dill (didn't have any), but it didn't.  Still, it would be a nice substitute for the parsley if you prefer.

I'm drooling just thinking about this dish!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.


Salmon Risotto with Lemon
adapted from MediterrAsian Cooking

3 salmon filets (about 4 oz each)
3 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon lemon zest, chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups chicken stock
1 tablespoon parsley, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup frozen peas, thawed
1 tablespoon lemon juice
1/3 cup grated pecorino romano cheese

Heat a small amount of oil in a skillet.  Season salmon with salt and pepper and cook for about 5 minutes on each side.  Remove and once it's cooled, skin and break salmon up into bite size pieces.

Heat 2 tablespoons of oil in a dutch oven.  Add onion and cook until soft, about 5 minutes.  Add garlic, parsley and lemon zest and cook for another 3 minutes.

Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil.  Pour in the wine and stock, then add parsley, salt and pepper.  Bring to a boil.

Cover and reduce heat to low and cook for approximately 15 minutes.  Add the peas and salmon on top and cook, covered, for another few minutes.  Stir in the remaining tablespoon of oil, lemon juice and cheese.  Serve immediately.

Serves 3.

Linked to: What's On Your Plate?

My latest "senior moment"

One of my "musts" is to always have sauce in my freezer - it's perfect for nights when I end up not having enough time to cook.  You'll always find marinara, bolognese and vodka sauce ready to go...sometimes pesto, too.

Last week, I had what my Dad calls a "senior moment" (been having way too many of them lately...ugh).  I had a meal planned and was about to start making it when I realized I didn't have a key ingredient.  No lentils for warm lentil salad.  Uh, yeah, that's a major one.

Enter the frozen vodka sauce.  Fortunately, it also works well for this type of situation.

I grabbed tortellini (another thing I always have in the freezer for "emergency" situations) and some peas, and already had some hot Italian sausage defrosted.  Talk about an easy meal you can throw together in less time it takes for the delivery guy to get to your door...not to mention much tastier (and cheaper!).

Do yourself a favor - simplify your life and keep these types of "reserves" in your freezer.  You'll be glad you did - especially if you're like me - 42 going on 92.  Must start doing crossword puzzles regularly again...

Tortellini with Sausage & Peas in Vodka Sauce
2 cups tortellini
1 cup vodka sauce (see recipe below)
1/3 pound hot Italian sausage, casings removed
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
1 teaspoon crushed red pepper
1/2 cup peas
grated pecorino romano cheese

Cook tortellini according to package directions.  Meanwhile, heat oil in a large skillet, then add garlic and crushed red pepper.  Saute until garlic is soft and add sausage.  Once sausage is brown, add peas.  Mix together, then add vodka sauce.

Drain tortellini and add it to the skillet.  Mix through so the sauce is evenly distributed among all the ingredients, take off the heat, add cheese and serve.

Vodka Sauce
adapted from Cook's Illustrated
1 (28 ounce) can whole tomatoes, drained, liquid reserved 
1 tablespoon extra virgin olive oil 
1/2 small onion, minced (about 1/4 cup) 
2 tablespoons tomato paste 
2 medium cloves garlic, minced 
1/2 teaspoon crushed red pepper 
1/2 cup pancetta, diced (can also use bacon)
salt and pepper 
1/3 cup vodka 
1/2 cup heavy cream (half and half also works well)


Puree half of tomatoes until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.


Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook for about 30 seconds, stirring constantly.  Add pancetta and saute until cooked through.


Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes.  Stir frequently and lower heat to 
medium. Stir in cream and cook until hot, about 1 minute. 


WW Points+ = approximately 2-3 points for 1/3 cup (not including pancetta and using half and half)


Linked to: Mangia Mondays, hosted by Delightfully Dowling