Friday, February 19, 2016

Friday Friendly Food

We love pasta with peas, usually I make it with prosciutto or pancetta and a little cream but for Friday during lent it goes meatless. It also went without cream because I didn't have any. It's still a great dish! Here's what you need:
Olive oil
Dry white wine
1-2 onions sliced thinly
4 cloves garlic, crushed
I pint of grape tomatoes halved ( I had 3 plum tomatoes laying around that I added)
1 cup frozen petite peas
1 lb pasta
Grated cheese
Fresh parsley and basil chopped
Red pepper flakes, Salt and pepper

Heat pasta water. 
Heat a few tablespoons of oil in a large skillet and add the onions and garlic. Season and sauté until they wilt. 
Splash some white wine in the pan and add the tomatoes. Cook until the tomatoes start to collapse. 
Add the peas and chopped herbs and keep the heat on low while waiting for the pasta to cook. 
Reserve some of the water and add a bit when combining pasta to the sauce. Sprinkle a good handful of grated cheese on and serve. 

Broccoli Cheddar Soup is nothing new, you can google it and find a bunch of recipes. I like to add potatoes to thicken it.  This is how I make mine:
2 lbs broccoli cut up
2 onions diced
3 carrots diced
3 celery diced
3 garlic cloves crushed 
4 whole potatoes peeled
8 oz shredded cheddar 
2 qts Chicken stock
2tbs butter
2 tbs flour
1 cup milk 
Thyme, salt, pepper

Sauté onion, carrot and celery in a heavy soup pot until they sweat. Season with salt and pepper and add the whole potatoes and the broccoli
Cover with chicken broth, bring to a boil, reduce heat and simmer for 30 minutes. Add thyme and check seasoning. In the meantime shred the cheese and gather remaining ingredients 
Heat the butter in a small pan and cook the flour for a few minutes. Whisk in the milk and add the cheese, whisk until smooth. 
Blend the soup as smooth as you'd like and return to heat. 
Add the cheese sauce to the hot soup and combine. It's not a pretty soup but it's delicious!

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