Farfelle with Prosciutto and Green Peas in a Creamy Sauce

Last night I had a couple of GalPals over for food and a viewing of New Moon. I decided a simple meal would be easiest since our intermission of the movie would be dinner.


Farfelle with Prosciutto and Green Peas in a Creamy Sauce
Serves 4

• 1 box Farfalle pasta
• 2 tablespoons Extra virgin olive oil
• 1 small Onion, chopped
• 6 ounces Prosciutto, cut into thin strips
• 1 1/2 cups Green peas
• 1/2 cup Dry white wine
• 2 cups Half and half
• 1/2 cup Heavy whipping cream
• 1/2 cup Parmesan cheese
• Salt and pepper

1. Cook farfalle according to package.

2. Sauté the onion in olive oil over medium heat for 5 minutes. Add the prosciutto and peas and sauté 3 more minutes. (I actually wouldn't put the peas in at this time. It takes about 5 minutes for the white wine to simmer down and that over cooks the peas. I'd put them in at the same time I put in the cream when I make this in the future. You really want the peas to be just warmed through).

3. Add white wine and simmer until mixture has reduced by half. Stir in half and half and heavy whipping cream. Season with salt and pepper. Simmer for 3 minutes.

4. Drain pasta, toss with sauce. Stir in Parmesan cheese before serving.

Chocolate Peanut Butter Pie

Oh it's been a good weekend for food. Fattening weekend, but good. I was invited to some friends house for TGIF and asked if I could bring a dessert. I had found this recipe in a cookbook I had and just had to make it.

Warning: The faint at heart should not read on. The one's who could have a heart attack by just reading the ingredients should move on. = ) Did I mention this was a wee bit fattening?

I doubled the recipe because I didn't have a 9" tart pan but a larger one. If I were to make this again - or rather when I make this again - I won't double the gelatin part. The gelatin is used to thicken the cream of the no-bake pie filling.

I also couldn't find just regular old chocolate wafers cookies - so I used peanut butter filled oreo's. And let me just tell you...Oh.My.God. It added a nice hint of pb to the crust.

Chocolate Peanut Butter Pie
Serves 8

• 30 Chocolate wafer cookies
• 4 T unsalted butter; melted
• 1/4 cup cold water
• 1 envelop unflavored gelatin
• 3/4 cup packed light brown sugar (be sure to use light brown sugar on this one. Dark brown would over power the light flavor)
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 cup chopped roasted unsalted peanuts (I used salted ones because I thought the sweet and savory would go well together and it did.)

Preheat oven to 350F. Process cookies in a food process until finely ground to yield 1 3/4 cup. Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9" tart pan with a removable bottom. Press firmly into the bottom and up the sides. (use the bottom of a medal measuring cup to help with evening and flattening). Place pan on a baking sheet; bake crust until set - 15 to 20 minutes; let cool completely.

Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5-10 minutes.

In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.

Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days. (as if it would last that long)

Coconut and Beef Curry with Noodles

Again with the red curry! I know two nights in a row seems excessive. Truth is its because I bought a can of coconut milk and I never use the whole can and I didn't want to waste it. So I found two recipes I hadn't tried that had coconut milk.

This recipe was delicious. I actually followed the recipe - which is rare. Didn't put in bell peppers - I know shocking huh? Instead I put in mushrooms and I gotta say, that added a nice flavor to it.


Coconut and Beef Curry with Noodles
Serves 4

• 2 tablespoons Vegetable oil
• 1 pound Beef Sirloin, cut into 2" strips
• 1 Red onion, halved and thinly sliced
• 2 Red Bell pepper, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 can Coconut milk
• 1 cup Packed fresh basil leaves
• 1 tablespoon Lemon juice
• 8 ounces Angel Hair pasta
• **1/2 pound Mushrooms

** my little addition


1. Cook pasta according to package.

2. In a large skillet, heat 1 tablespoon oil over medium-heat. Season beef with salt & pepper; add half the beef to the skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to plate (meat will cook more later) and repeat with remaining tablespoon oil and remaining beef. Set beef aside, reserving skillet.

3. Add mushrooms and sauté for 3 minutes until slightly softened and browned. Add onion, bell peppers and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook scraping bottom of skillet, 1 minute.

4. Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice and season with salt and pepper.

5. Serve beef curry over pasta.

Halibut with Coconut Red Curry Sauce

I've never been a huge fan of fish. There are a few fish-es I like and a lot I don't like. Halibut is one I love.

Red curry is another love I have. I like the mildness of the red curry paste and how with just a slip of the teaspoon your mouth can be on fire (I've done that before - bad measuring).

I never thought to put the two together. I didn't have halibut in my freezer like I had thought, but had a piece of cod. Turns out, cod is pretty darn good in this recipe. It wasn't a fantastic recipe, but it wasn't bad either. It'll be kept, but with all the recipes I have to try its unlikely I'll ever make this one again.


Halibut with Coconut Red Curry Sauce

Serves 4

• 2 Teaspoons Canola oil, divided
• 4 Halibut fillet (6 oz)
• 1 cup Chopped onion
• 1/2 cup Chopped green onion
• 1 tablespoon Grated peeled gingerroot
• 1 cup Light coconut milk
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce
• 3/4 teaspoon Red curry paste
• 1/2 teaspoon Ground coriander
• 1 tablespoon Chopped fresh basil
• 2 teaspoons Fresh lime juice

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3. Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Beef and Broccoli Stir Fry

Finally my appetite is back, only I'm not cooking as much as I used to. Still trying to figure that part out, but have, at least done some cooking.

Since January, I've only tried four new recipes.

• Steamed Cod with Ginger
• Chicken with Mango and Ginger
• And a really simple Bolognese that I didn't even post. Trust me though, it was good.

And in years past I've created cookbooks of my year's favorite recipes that I've tried. This year, thanks to bills, I may not be doing it.

Still despite the lack of interest, it seems, or the lack of money, or just life being busy, my adventurous spirit of trying new recipes is apparently on vacation somewhere. Don't fear, though, it'll be back.

Two weeks back I did try a new recipe. I love (I mean LOVE) Broccoli and Beef stir fry. I've been addicted to it one too many times. I used to make is simply by beef, broccoli and a packet. Then the packet got too salty and I've been in search of an easy recipe that I would normally have all the ingredients for. Alas, I've found it.

99% of my recipes I get from Everyday Food. I seriously heart that magazine.

In typical Jenn fashion, I did not follow the recipe 100%. I wasn't interested in Chinese noodles, so I went the rice route.

Beef and Broccoli Stir Fry
Recipe from Everyday Food

Serves 4

• 3 tablespoons soy sauce
• 3 tablespoons apple juice
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 3 cloves garlic , minced
• Ground pepper
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
• 1 tablespoon plus 1 teaspoon canola oil
• 1 tablespoon cornstarch
• 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.