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"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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8/4/2014 0 Comments

Spaghetti with Peas and Zucchini Ribbons

This Martha recipe is a fun use of that zucchini I love so much!  The ribbons are great along with the spaghetti noodles and one of my other favorite veggies, peas make a great addition.
Spaghetti with Peas & Zucchini RibbonsSpaghetti with Peas & Zucchini Ribbons
Spaghetti with Peas & Zucchini Ribbons
Martha Stewart
coarse salt
freshly ground pepper
1 1/2 cups shelled fresh English Peas (1 1/2 lbs unshelled) or thawed frozen petite peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8" thick slices
1 1/2 cups loosely packed basil leaves, very thinly sliced
1 pound spaghetti

freshly grated parmesan cheese



1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
2. Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
3. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.





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8/4/2014 0 Comments

Creamed Corn with Parmesan

Creamed Corn with ParmesanMartha's fresh creamed corn

One of my favorite things about Midwest summers is fresh corn on the cob!  After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn.  Original recipe calls for chicken broth but I've had success with vegetable broth.  It's always a popular side dish!

Creamed Corn with Parmesan
Martha Stewart


2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
coarse salt
ground pepper
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated

1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.

2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.

3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.









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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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