Padella of Peas, Sweet Onions, and Mushrooms!

peas and sausage

This is a quick and easy side dish using three ingredients. I love peas, so versatile and a great leftover to prepare the next day. Oh yes, I loved The Princess and the Pea but always questioned the pea……

Ingredients:
1 lb. of frozen peas
2 onions (finely chopped).
1 clove of garlic (sliced)
½ lb. of mushrooms (sliced) – I used button mushrooms but use whatever you like!
2 tbsp olive oil
1 tbsp butter
Salt and black pepper (to taste)

In a medium pan, medium heat, sauté olive oil, butter, garlic, onions for 3-5 minutes. Add mushrooms and peas. Add salt and black pepper to taste. Saute for 5-7 minutes.
This side dish is delicious with roasted sausage but perfect with other meats!
As mentioned, if you have left over peas, I would serve it the next day with fresh pasta.
Tip: in a medium pan, medium heat, add 1 tbsp. of tomoto paste, 1 tbsp. of butter, 1/2 cup of water and add the left over peas. Saute for 2-3 minutes. Prepare your favorite pasta and add the peas. Add a few red chili flakes and fresh parmigiano cheese! Delicious! You just prepared a tasty meal in less than 15 minutes!

Escarole Soup with Spaghetti

escarole potCooked everything in one pot!

dinner is servedDinner is served!

Today I was busy reviewing final details before my book goes to the printer. A little stressed and at 6pm. tonight, I took a quick break for dinner. No planning, just a few ingredients calling my name…..An example of how I prepare meals:
I opened the refrigerator and saw a bag of escarole that I forgot about calling my name. “Maria, I don’t have much time”. In my vegetable drawer, two red banana peppers (left over from last week). In my pantry, I saw a little spaghetti left over from a previous package (3 oz ).
Let me make a quick soup……

Printable Recipe
Ingredients:
1 bag of escarole (5 cups)
2 cloves of garlic (sliced)
Drizzle of olive oil (3 tbsp)
2 red banana peppers (sliced, remove seeds)
1 cube of vegetable boullion
3 cups of boiling water
3 oz of spaghetti (cut it in small pieces)
Sea salt, black pepper (to taste)
red chili peppers (optional)
Grated Parmigiano cheese (optional)
In a medium pot, heat medium, drizzle a little olive oil. Saute the garlic and red banana peppers for two minutes. Add a pinch of sea salt, black pepper and red chili flakes (optional).
Add escarole, ½ cup of water and top with lid for three minutes, stir occassionally.
Add three cups of hot water to the same pot
Add 1 vegetable boullion cube
Add the cut up spaghetti, stir occasionally. Cook the pasta according to the package directions (approx. 8-10 minutes).
Serve immediately and top with parmigiano cheese.
It was delicious! Also, cooking everything in one pot was easy clean up! I now have leftovers that I can have during the week or freeze for another time.
Back to work!

Quick and Delicious Solution to Last Minute Christmas/Holiday Gifts

IMG_8469sent

Buon Natale,

Stuck on last minute “Buon Natale” gifts? Make a batch of my amaretti cookies as gifts when you are visiting friends and family during the holidays. They are perfect with coffee, tea, sweet liqueurs, or your favorite gelati.

You can package a dozen with a decorative tea towel or cellophane.

My recipe yields 3 dozen.

Printable Recipe

Ingredients

3 cups almonds, plus an additional 36

1 cup sugar

2 large eggs

1 teaspoons almond extract

2 cups of confectioner’s sugar spread on 12 inches of wax paper (for rolling)

Vegetable spray for the baking sheet (though Mom sprinkles the baking sheet with flour)

Directions

Preheat the oven to 350ºF. Using a food processor on pulse, chop the 3 cups of almonds until they are finely ground.

Beat the eggs, sugar, and almond extract. Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls.

Lightly grease three baking sheets. Using a teaspoon (or your hand), scoop up the batter, form balls, and roll them in the confectioner’s sugar. Place them at least an inch apart on the greased baking sheet. Prior to baking, press one almond into each ball.

Bake for about 15 minutes, or until the cookies are golden in color and firm to the touch.

Let them cool before removing them from the pan.