Springtime Asparagus and Pea Pasta

Quick and simple, this recipe offers a fresh taste of spring. So good, that Barry and I were both "oohing and ahhing"after our first taste!

It is a dish inspiredby Lidia Bastianich – my take of a recipe she prepared on Food Network. She used orecchiette, I used fusilli + I made a few other changes to streamline the recipe.  Spring peas would be wonderful but frozen are delicious, too.

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions), white & green parts, chopped (about 1 cup) 

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
   
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
   
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
   

Recipe without photos . . .

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions) , white & green parts, chopped (about 1 cup)

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve

Creamy Balsamic Vinaigrette

Good ingredients do make a difference! I’ve been experimenting this with a variety of ingredients including generic olive oil and balsamic vinegar.  The taste was okay but a bit too sharp and astringent for my taste buds. However, the dressing made with really good olive oil, balsamic vinegar and an olive oil based mayo yielded a fresh tasting vinaigrette. Tasteful Olive’s oregano-flavored balsamic vinegar added the “perfect” flavor, and I preferred it’s light color versus the dark color of most balsamic vinegars.

Creamy Balsamic Vinaigrette

¼ cup olive oil (Recommended: Tasteful Olive® Extra Virgin Olive Oil

¼ cup balsamic vinegar (Recommended: Tasteful Olive® Oregano Balsamic Vinegar  - this is a light colored balsamic vinegar)

¼ cup mayonnaise (Recommended: olive oil based mayo)

1 teaspoon Dijon mustard

1 teaspoon garlic powder

Kosher salt & coarsely ground black pepper

Whisk together the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Thin with more olive oil if desired.

Creamy Balsamic Vinaigrette on Greek Salad

Tom Otto’s 5-ingredient Chili

On a cold, rainy day in Abilene, Kansas, Barry mixed up a batch of Tom Otto’s Chili. Tom made a big batch of his recipe on another cold, rainy February day and then hosted an informal gathering at his condo in New Braunfels, Texas. Tom's  chili really hit the spot and he told us, “The recipe is really easy.” With just five ingredients, it really is easy and it's hearty flavor comes from the slow simmering of seasoned chili beans and tomatoes. 

Tom Otto’s 5-ingredient Chili
l lb. ground beef (we used lean)
1 diced onion
1 (15.5 oz.) can kidney beans
2 (15.5 oz.) cans chili beans (mild or medium)
1 (10 oz.) can Rotel® tomatoes w/green chili, original
(Kosher salt as needed -- we added a little salt partway through the cooking period) 

1. Brown ground beef and onions, drain if needed. Break up ground beef as it cooks.
   
2. Then add rest of ingredients.
   
3. Simmer 4-6 hours. Taste and add salt if needed.
   

Recipe without photos . . .

Tom Otto’s 5-ingredient Chili
l lb. ground beef (we used lean)
1 diced onion
1 (15.5 oz.) can kidney beans
2 (15.5 oz.) cans chili beans (mild or medium)
1 (10 oz.) can Rotel® tomatoes w/green chili, original
(Kosher salt as needed -- we added a little salt partway through the cooking period) 

1. Brown ground beef and onions, drain if needed. Break up ground beef as it cooks.
2. Then add rest of ingredients.
3. Simmer 4-6 hours. Taste and add salt if needed.

Ozark Apple Puddin'

Lip-smackn' puddin' recipe for a little booklet titled Ma's Cookie' Mountain Recipes. I purchased a copy of this booklet in the 1970s and have made this yummy puddin' ever since. Chock full of apples and nuts, this "receipt" is credited to Wilma Davois, Osage Beach, Mo. 

Ozark Apple Puddin'
1 egg
3/4 cup sugar (I used packed brown sugar)
2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
1 apple, cored, peeled & diced
1 teaspoon vanilla

1. Beat eggs and sugar together until smooth.
   
2. Combine flour, falling powder and salt; stir into egg mixture. 
   
   
   
   
3. Add nuts, apples and vanilla. 
   
4. Bake in a greased (or sprayed) 7" cast-iron skillet or pie pan in preheated 325° oven for 20 to 30 minutes.
   
5. Serve warm. Top with ice cream or whipped cream if desired.
   

Grain Free Variation —Amy Leyerzapf posted this note on Facebook: Made it grain free with coconut flour. Didn’t have a full cup of pecans in the pantry so added some raisins plumped in hot ginger tea. Yummy for a blustery night!

Recipe without photos . . .
Ozark Apple Puddin'
1 egg
3/4 cup sugar (I used packed brown sugar)
2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
1 apple, cored, peeled & diced
1 teaspoon vanilla

1. Beat eggs and sugar together until smooth.
2. Combine flour, falling powder and salt; stir into egg mixture. 
3. Add nuts, apples and vanilla. 
4. Bake in a greased (or sprayed)  7" cast-iron skillet or pie pan in preheated 325° oven for 20 to 30 minutes.
5. Serve warm. Top with ice cream or whipped cream if desired.

Seeded Soda Skillet Bread -- for St. Pat's Day

Leavened with baking soda, this bread pairs well with Barry's Irish rendition of Cabbage, Sausage and Potato Soup for a simple St. Pat's Day supper.
A crunchy crust gives way to a soft but dense interior that is packed with seeds and full or flavor. Jelly or jam adds a little sweetness to this savory quick bread.

Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
   
   
   
   
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
   
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
   
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
   
   
   
   
6. Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
   
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
   
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
   
10. Remove bread from skillet and let it cool on a rack.
    
    
    
    

Recipe without photos . . .
 Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
6. Using a  silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
10. Remove bread from skillet and let it cool on a rack.

Greek Salad w/ artichokes, olives, garbanzo beans . . .

This refreshing salad is great as a side or can take center stage as a main dish. I layered it in the order of the listed ingredients but it can certainly be varied. 
This salad was actually inspired by a commercial form of a creamy balsamic vinaigrette that we recently tasted. After some experimentation, I came up with a homemade version that we really like -- Creamy Balsamic Vinaigrette (to be posted soon).

Greek Salad 
3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette

1. Layer salad ingredients in a salad bowl.
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.
   

Recipe without photos . . .

Greek Salad 

3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette 

1. Layer salad ingredients in a salad bowl.
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.