Only cooked two dishes this week but they both came out very well!
This pasta dish is a new favorite. It's the end of asparagus season and beginning of green pea season here at the Baltimore Farmer's Market so this is the perfect dish to make on Sunday night! I may mix it up next time and add a little roasted chicken or smoked salmon but it's very good and satisfying all on its own. Don't be sparing with the lemon or the vegetables!
Asparagus with pasta, made with cream, chicken broth, lemon juice, rotini, fresh asparagus, fresh peas, and Parmesan cheese.
Found at About.com
Ingredients:
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
2 teaspoons lemon zest
12 ounces rotini pasta
1 pound fresh asparagus, trimmed and cut into 1-inch lengths
2 cups fresh peas
1 cup shredded Parmesan cheese
2 tablespoons fresh chopped parsley
salt and pepper to taste
Preparation:
In medium saucepan over medium heat, bring cream, chicken broth, lemon juice and lemon zest to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 5 minutes. In a large pot of boiling, salt water, cook pasta for 7 minutes. Add asparagus and peas, bring back to a boil and cook until the vegetables are tender, about 3 to 4 minutes. Drain the pasta and vegetables thoroughly in a colander and return to the pot. Add the cream sauce and parsley; toss thoroughly. Add Parmesan cheese & toss. Season with salt and pepper
Serves 4.
Ingredients:
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
2 teaspoons lemon zest
12 ounces rotini pasta
1 pound fresh asparagus, trimmed and cut into 1-inch lengths
2 cups fresh peas
1 cup shredded Parmesan cheese
2 tablespoons fresh chopped parsley
salt and pepper to taste
Preparation:
In medium saucepan over medium heat, bring cream, chicken broth, lemon juice and lemon zest to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 5 minutes. In a large pot of boiling, salt water, cook pasta for 7 minutes. Add asparagus and peas, bring back to a boil and cook until the vegetables are tender, about 3 to 4 minutes. Drain the pasta and vegetables thoroughly in a colander and return to the pot. Add the cream sauce and parsley; toss thoroughly. Add Parmesan cheese & toss. Season with salt and pepper
Serves 4.
This next one came out well enough. I had fresh strawberries I needed to use and needed to make something for breakfast this week. I used half wheat flour and raw sugar. Also was heavier on the cinnamon. Since I'm no baker, the simpler the better.
Strawberry Bread -- a Quickbread
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
20 oz strawberries, frozen
1 cup oil
4 eggs
Preheat oven to 350. Grease and flour 2 loaf pans. Combine dry ingredients then mix well. Make a hole in the center of the mixture and pour all liquid ingredients into it. Mix to dampen but do not beat. Pour the batter into pans and bake for 1 hour or until done.
