For more years than I’d like to admit, I had one (and only) dish that I made for friends who came over for dinner:  Pasta and Peas.  It’s such a SIMPLE and easy dinner that it’s a little embarrassing when people ask me for the recipe.  But let me tell you, this recipe is delicious and will probably become one of your family’s favorite dinners as soon as you make it for them.

It’s not only easy to make, you almost always have the ingredients on hand.  All you need is pasta, olive oil, garlic, sun dried tomatoes, crushed red peppers, frozen peas and Locatelli (or your favorite Parmesan or Romano cheese).

It’s as easy as this:

BOIL:  a pot of water—Add a little olive oil and salt

SAUTE:  the garlic until lightly brown (add crushed red peppers if you like it spicy) in a few tablespoons of olive oil

ADD:  the sundried tomatoes and defrosted peas to the garlic and olive oil

TOSS:  the pasta into the oil mixture and add some freshly shaved Locatelli cheese on top.

You can serve this as the main meal by adding some protein.  Grilled shrimp or chicken are always delicious.

The best part of this dish is that you can substitute your favorite ingredients and turn it into something new.  Try whole wheat pasta, a touch of pesto, grilled or sautéed shrimp (or chicken), hot or sweet Italian sausage, or whatever you love. If you’re in the mood for Mediterranean pasta, skip the Locatelli and peas and add feta cheese, kalamata olives, and grilled shrimp. Sprinkle it with some freshly chopped mint right before serving.

I LOVE vegetables and I’ve tried nearly all of them in this dish:  broccoli, carrots, long hot peppers, asparagus, red or yellow peppers, and leeks.  Trust me; you can’t go wrong with this recipe.  And don’t forget to add fresh basil or other herbs if you happen to have them.

Use your imagination and ENJOY!  And please share your favorite super-easy recipe(s) with us since we could all use some new ideas.

Happy Cooking!

Molly

*This blog is dedicated to Jon for putting up with many nights of pasta and peas…and eventually learning to love it!!

My dear friend Lynne Brick is an amazing woman.  She has been inspiring women to get fit and improve their health for decades.  She recently posted this great article which she’s graciously allowing me to share with you.  So read on and load up your cabinets with these super special herbs and spices.

(Lynne gives special thanks to Dr. Chris D’Adamo, professor at the University of Maryland School of Medicine and the Center for Integrative Medicine for his help with this article).

According to Dr. D’Adamo, herbs and spices are the “pound for pound champs” of the nutrition world.  Here are five common herbs and spices with powerful health-enhancing properties.

• Black Pepper:   You’re probably using this already. If you aren’t, you should start!  Black pepper has antioxidant and anti-inflammatory properties, protecting you against oxidative stress and inflammation; the root of many chronic diseases. Black pepper also helps improve digestion so if you experience digestive problems when consuming a certain food you may want to try sprinkling some black pepper.
• Red Pepper:  is a cousin of black pepper. Even though it’s spicy and you think “heat”, red pepper has very strong anti-inflammatory properties and a red pepper extract, called capsaicin is often applied topically for pain relief. While consuming red pepper isn’t for everyone, those who like spicy food may be in luck because research shows that red pepper can help stimulate metabolism and thus may help assist with weight loss.  WOW!
• Turmeric: When it comes to anti-inflammatory properties, turmeric is probably at the head of the class! Turmeric is a brightly colored orange spice used in curries and it is also used in conventional mustards to provide its deep yellow color. Turmeric has been shown to protect against a wide range of diseases, especially cancer. You can use it in stews, marinades, or Dr. Chris D’Adamo’s favorite, crock-pot dishes.
• Ginger: If any spice can give turmeric a run for its money when it comes to anti-inflammatory properties, it’s ginger. Ginger has been shown to have potent COX-2 enzyme inhibitory properties, which is how many prescription pain medications work. However, unlike these medications, ginger does not inhibit COX-1 enzyme which means that it does not cause the side effects associated with pain medications. Research has shown that ginger may help reduce pain associated with exercise and help alleviate mild arthritic pain. You may think of ginger only in gingerbread or ginger snaps, powdered ginger is excellent in marinades for chicken or beef. Ginger tea is another excellent option and it is often used to aid digestion.
• Cinnamon: Like all of the other spices, cinnamon possesses both anti-inflammatory and anti-oxidant properties. However, cinnamon is probably best known for its ability to help lower blood sugar. This is especially important for diabetics, people at risk of diabetes or anyone who should closely monitor their blood sugar. We should all strive to maintain healthy blood sugar levels to avoid the frequent insulin spikes which can lead to weight gain, reduced insulin sensitivity, and ultimately increase our risk for developing diabetes. Sprinkle cinnamon on high carbohydrate meals, such as oatmeal, cereal, or juice since they raise your blood sugar.

These are just a few of the herbs and spices that can help promote optimal health and wellness while adding flavor and variety to your food!

Thank you again Lynne for sharing this very informative article!  Please read Lynne’s weekly words of inspiration and wisdom HERE.

Spice It Up & Smile,

Molly

The day before the hurricane dumped loads of water on us, my good friend Lynnie started protecting her garden like a lion watches over her cubs.  She hesitantly picked a bunch of tomatoes out of her garden—even though they were green—so they wouldn’t get ruined by the storm.  Lynnie called me up to see what I’d do with them and the only thing I could think of was to fry them.  But how many fried green tomatoes can you possibly eat?

So I did a little research and found this amazing recipe in the September (2011) issue of Bon Appétit Magazine.  Chef Andrew Little (of Sheppard Mansion in Hanover, PA) says he simply lets a blender do all the work!

Green Tomato Gazpacho

2 ¼ lb. green (unripe red) tomatoes

1 English hothouse cucumber, trimmed & coarsely chopped

1 shallot, chopped

½ jalapeno, seeded & chopped

1 tsp. fresh cilantro, minced

½ garlic clove, minced

1 Tbsp. honey

1 ½ inch thick slice white country bread, cut into pieces  

½ cup extra virgin olive oil

½ cup fresh lime juice

1 ½ Tbsp. finely grated lime zest

1 Tbsp. fresh basil, minced

Kosher salt & fresh ground pepper

½ cup ¼ inch cubes peeled, seeded watermelon or cantaloupe

1 Tbsp. thinly sliced fresh mint leaves

Place first 6 ingredients into a blender and puree until smooth.  With machine running, gradually add honey, then bread, then oil.  Puree until smooth. Transfer to a large bowl and stir in juice, lime zest and basil.  Season with salt and pepper.  Cover and chill until cold.  Before serving, garnish soup with the melon and mint.

So whip some up and enjoy!  Don’t ever waste a tomato—even if it’s green!

Stay Healthy & Smile,

Molly