August 23, 2012


Peas and Pancetta Pasta
Serves 2
Ingredients:
1 12 oz can of peas, drained or a large handful of frozen peas
3-4 strips of pancetta or bacon, diced
1/2 lb linguini pasta
1/2 cup half and half or heavy cream
1 lemon
Salt and pepper
1 teaspoon paprika (optional)
To Make:
Bring to boil 2-3 cups of water for the pasta. I usually use an electric kettle and then fill a pot once the water is boiling. Don’t forget the salt! Cook pasta according to package. 
In a large skillet, heat up a touch of oil and add the pancetta or bacon. Squeeze in 1/2 of the lemon. Cook for a minute or so. 
Add the cream and stir everything together. Turn the heat to medium-low and add the peas. Cook for 2-3 minutes until it gets creamy. 
Add the paprika and a dash of black pepper. Taste and see if it needs any salt. 
Add the pasta to the pan directly from the pot. Use tongs. 
Turn the heat off and continue stirring everything. Coat the pasta with the cream sauce. 
Serve with a wedge of the remaining half of the lemon. 
This is super easy and really delicious!

Peas and Pancetta Pasta

Serves 2

Ingredients:

  • 1 12 oz can of peas, drained or a large handful of frozen peas
  • 3-4 strips of pancetta or bacon, diced
  • 1/2 lb linguini pasta
  • 1/2 cup half and half or heavy cream
  • 1 lemon
  • Salt and pepper
  • 1 teaspoon paprika (optional)

To Make:

  1. Bring to boil 2-3 cups of water for the pasta. I usually use an electric kettle and then fill a pot once the water is boiling. Don’t forget the salt! Cook pasta according to package. 
  2. In a large skillet, heat up a touch of oil and add the pancetta or bacon. Squeeze in 1/2 of the lemon. Cook for a minute or so. 
  3. Add the cream and stir everything together. Turn the heat to medium-low and add the peas. Cook for 2-3 minutes until it gets creamy. 
  4. Add the paprika and a dash of black pepper. Taste and see if it needs any salt. 
  5. Add the pasta to the pan directly from the pot. Use tongs. 
  6. Turn the heat off and continue stirring everything. Coat the pasta with the cream sauce. 
  7. Serve with a wedge of the remaining half of the lemon. 

This is super easy and really delicious!

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peas pasta pancetta peas and pancetta pasta bacon cream recipe food easy

July 2, 2012


Roasted Carrots with Warm Couscous
Ingredients:
Large bunch organic carrots
1 orange
1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped
1 teaspoon ground cumin
1 cup couscous
Olive oil
Salt and pepper
To Make: 
Preheat the oven to 350 and heat up a full kettle of water. 
Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot.
Cover the carrots with enough boiling water from the kettle so they are completely covered. 
On high heat, boil them for 3-4 minutes and drain.
Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes. 
Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes. 
5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous. 
Cover and let stand for 5 minutes, or until water is completely absorbed. 
Once it’s done, fluff and mix with a fork. 
Serve with carrots and any juices left on the baking sheet. 
Enjoy!
This is an easy and healthy lunch/dinner/snack. So so delicious!

Roasted Carrots with Warm Couscous

Ingredients:

  • Large bunch organic carrots
  • 1 orange
  • 1 1/2 tablespoons dried thyme or a small bunch of fresh thyme, chopped
  • 1 teaspoon ground cumin
  • 1 cup couscous
  • Olive oil
  • Salt and pepper

To Make: 

  1. Preheat the oven to 350 and heat up a full kettle of water. 
  2. Wash your carrots and remove the green tops. I like the skins on as they add more flavor but you can either peel them or keep their skins on. Put them in a pot.
  3. Cover the carrots with enough boiling water from the kettle so they are completely covered. 
  4. On high heat, boil them for 3-4 minutes and drain.
  5. Put the carrots in a large bowl and drizzle over some olive oil and the juice of 1 whole orange. Add the thyme and a good pinch of salt and pepper. Use your hands to gently roll the carrots in the marinade. Make sure they all get covered. Let stand for 2 minutes. 
  6. Transfer the carrots and the juices of the marinade to a sheet pan and pop in the oven for 30 minutes. 
  7. 5 minutes before the carrots are ready to come out of the oven, get your couscous in a medium sized bowl. To it, add a pinch of salt, pepper, and the cumin. Add enough boiling water to cover the couscous. There should be about a centimeter of water above the line of the couscous. 
  8. Cover and let stand for 5 minutes, or until water is completely absorbed. 
  9. Once it’s done, fluff and mix with a fork. 
  10. Serve with carrots and any juices left on the baking sheet. 
  11. Enjoy!

This is an easy and healthy lunch/dinner/snack. So so delicious!

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couscous carrots roasted carrots roasted veg easy dinner easy meal easy food recipe cumin

October 25, 2011