Kitchen Adventures
"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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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 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 Martha'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. |
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". 
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