Cavatappi with Prosciutto and Peas


Peas are one of the first signs that Spring has arrived.  Isn’t it weird that plants just know when to start growing again? I think it’s pretty miraculous. So why not take full advantage of nature’s bounty?  This pasta is delicious with fresh peas, but it can also be made all winter long with frozen peas as they are packed at the peak of ripe perfection.

Food 123

Cavatappi with Prosciutto and Peas
1 lb cavatappi pasta, cooked
2 shallots, diced
1 garlic clove, minced
8 slices prosciutto, chopped
3/4 c frozen or fresh peas
1 c grape tomatoes, halved and seeded
1/4 tsp red pepper flakes
1 c cooked rotisserie chicken
1/4 c white wine
1/4 c chicken broth
1/2 c basil, chopped
parmesan for serving if desired

In a large saute pan heat olive oil over medium heat.  Add shallot and garlic, cook until softened about 5 minutes.  Add prosciutto, frozen peas, grapes tomatoes, red pepper flakes, and salt.  Add cooked rotisserie chicken and cook until warmed through.  Add white wine and chicken broth, let reduce by 1/3.  Add cooked pasta and basil, toss to combine.  Add parmesan cheese to taste if desired.


Seared Scallops with Sun Dried Tomatoes


Scallops are my favorite food of all time.  Whenever I see them listed on a menu I have to order them, it’s like a reflex.  Is there a food that does that to you? I like them baked and fried, but I love them seared.  When seared scallops develop a good brown color it automatically means flavor is guaranteed. I made this recipe using ingredients in my pantry, which was perfect for this snow day.

Food 041

Seared Scallops with Sun Dried Tomatoes
2 lbs scallops
1 tbs butter
1 tbs olive oil
2 garlic cloves, minced
1 c sun dried tomatoes (packed in oil), chopped
1/4 tsp red pepper flakes
1/4 c white wine
1/4 c basil, torn
couscous for serving

Make sure scallops are dry then season with salt and pepper. Heat butter and olive oil in large saute pan over high heat.  Once pan is up to temperature add scallops and let sear 2 minutes per side then remove from pan and set aside.  Reduce heat to medium and add garlic, sun dried tomatoes with 2 tbs of oil they are packed in, and red pepper flakes.  Add white wine and let reduce.  Add scallops back to pan, glaze in sauce.  Serve over couscous then sprinkle with basil.

Chicken Not So Noodle Soup

DF if w/out parmesan cheese, GF

while the rest of you were eating nachos, chicken wings, and artichoke dip on sunday.  i got a request for chicken noodle soup, and i got excited.  soup nights are full of healthy vegetables and great crusty bread to dunk in the broth (i love to get the roasted garlic ciabatta bread from stop & shop).  and while noodles are great in things like lo mein, i think small cut pastas actually work better.  so here’s my chicken not so noodle soup:

Chicken Not So Noodle Soup
2 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3 medium carrots, sliced in bit size pieces
3 celery stalks, sliced in bit size pieces
1 tsp rosemary, minced
salt and pepper
2 tbs white wine
2 quarts chicken stock
1/2 cup corn
1/2 cup peas
1 tbs parmesan cheese
12 ounces ditalini, cooked seperately
2 cups chicken, cooked seperately

heat a large soup pot over medium heat with butter and olive oil.  once butter is melted added the onion, cook until softened, about 10 minutes.  add the garlic, and cook for another minute.  then add carrots, celery, rosemary, and salt and pepper.  cook for 5 minutes.  add wine and release the browned bits from the bottom of the pan with your spoon.  once the liquid has dissipated, add the chicken stock then cover the pot and bring the soup to a boil. once up to a boil reduce the heat to low, add the corn, peas, and parmesan cheese, and let simmer for 5 minutes.  then add pasta and chicken to heat through for another 2 minutes. serve and enjoy.