when we got home from france, andy was deathly ill for a couple of weeks (food poisoning? parasites? stomach ulcer? the doctors still don't really know). since he's had his appetite back, i've been cooking some really awesome stuff, and i've decided that i want to share the love.
so from now on, whenever i find or make up an awesome recipe, i'll post it with some photos so maybe some of you can enjoy it as well.
tonight, i made a very interesting dinner. i'm a little wary of posting it as my first recipe, because it's not the best dinner i've ever made, but i thought it was good.
garden pea soup and olive pasta
both of these recipes are from a just 10 minutes cookbook i have, but since i can't follow recipes for the life of me, i kind of made them my own.
a warning pertaining to my lack of recipe following: i never really measure, so my directions are always approximate. in french we call it cooking au pifomètre; pif is a slang term for your nose, so essentially it means cooking by your nose-o-meter.
if you actually decide to try any of my recipes, feel free to get as creative as you'd like.
pea soup (makes two good sized bowls):
-2 cups vegetable stock
-1lb peas (i used frozen)
-heavy whipping cream
-coriander
-dill
-salt & pepper to taste
+bring the stock to a boil in a large pan
+add the peas and boil for 5 or so minutes
+remove from heat and transfer to a food processor, blending until smooth-ish
+replace in pan, add herbs and spices to taste, and mix in cream
+serve warm or cool, but cool might be a bit too reminiscent of baby food
-2 cups vegetable stock
-1lb peas (i used frozen)
-heavy whipping cream
-coriander
-dill
-salt & pepper to taste
+bring the stock to a boil in a large pan
+add the peas and boil for 5 or so minutes
+remove from heat and transfer to a food processor, blending until smooth-ish
+replace in pan, add herbs and spices to taste, and mix in cream
+serve warm or cool, but cool might be a bit too reminiscent of baby food
olive pasta
-short pasta (i used mini bowtie)
-salt
-olive oil
-1 jar kalamata olives*
-crushed or minced garlic
-fresh or dry basil
-fresh shredded parmesean (not the powder stuff!)
*only use kalamata olives if you really really like the taste of olives: they are very strong.
+cook the pasta according to the package directions, in salted boiling water
+meanwhile, chop up the olives and garlic. sautéeing the two is optional.
+when the pasta is cooked to your taste, drain it and replace it in its pan.
+add enough olive oil to coat the pasta when you stir it well
+stir in the olives and garlic
+add the basil(to sweeten it up a bit) and parmesean to taste
+enjoy!
if you don't like the sound/look of these, there are better things to come. i promise
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