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bow-tie pasta with ham, peas and cream ( and garden pics) 

I’m not exactly sure when I actually started to make this, but I am completely sure that my family devours it! 

While it’s not exactly low-calorie, you can serve up a smaller portion on a bed of baby spinach or arugula. 

Girl math= adding greens to pasta cancels out the cream and carbs 😁

You can also have this on the table in less than 1/2 hour 😎

I know with just about every recipe I’m all like” dudes and dudettes! You must make this!” 

So why should this post be any different? 

Truth be told, I used this recipe as a template to make my 

gnocchi with lemon ricotta sauce with prosciutto and spring peas

*** note to self…  This must be made this week

I give you 

bow-tie pasta with ham, peas and cream 

  

1 pound bow tie pasta, cooked al dente, drained ( never rinsed reserving 1 cup of cooking liquid for sauce 

1 tablespoon butter 

1tablespoon olive oil 

1/2 in thick cut of ham ( ask at the deli.. They will happily cut it for you ) 

1 shallot, chopped finely 

1 pound frozen peas 

1/2 pound snow peas ( optional… Sometimes they are too pricey..  But I happened to find them on sale this week 

*** optional… 1/2 cup vodka***

1 cup chicken stock (boxed is fine if you don’t have any in your freezer.. Just use low sodium) 

1 Half pint heavy cream 

Pinch of nutmeg 

Sea salt and pepper 

Add butter and olive oil to Dutch oven and turn heat to medium. Chop the ham into small cubes and sauté.  After 4 minutes, add the chopped shallot and stir. 

***. This is where the optional vodka comes in.  Vodka takes whatever flavor it’s mixed with and intensifies it so if you use it in this recipe, it adds another layer of flavor, but I promise you it’s still really good without it*

Using either vodka or chicken stock, deglaze the pan by adding directly to ham/ shallot mixture and scraping the bottom of the pan to loosen bits ( aka.. Flavor) 

If using vodka, reduce by half. Then add remainder of chicken stock.  

Add pasta and let simmer for 5 minutes. 

Add peas and cream and grated nutmeg and pepper

Add reserved cooking liquid a little a a time to get the consistency you are looking for 

Taste for seasoning before adding salt… Some hams are saltier than others 

  

I had some pea tendrils from my garden, so I used them as garnish.. You could also use parsley, or just grab a big spoon and dive right in! Who would I be to judge?  I’ve certainly done that before 😁😁😁

Remember This picture from mothers’day? Well, unfortunately ( or fortunately, depending on how you look at it) we had a few trees that didn’t weather the storm all that well…..  So we’ve spent the last few weekends cleaning up and re arranging plants ( some from out very own yard = FREE!) 

Here’s the same view this afternoon 

 

It’s so much more open! I’m loving it! 

I’ve planted zucchini an cukes and tomatoes in all of that cleared space on the left 

I’ve always wanted an English Cottage garden. By opening up the area, I was able to start one! 

 

  

 

Of course, it doesn’t look like much yet, but I resisted the urge to plant too close in favor of doing it properly 🙂 

Bonus? With the tree cleared on the left I can see the garden from my dining room window! 

 

 

I made some new pillows for my bench 

 

 Transplanted my plants that I started from seed indoors 2 months ago ( my arugula and peas LOVED the snowstorm! ) 

 

  Utilized a hanging basket for my herbs 

 

Planted a couple of urns 

  

 

The four- legged princess approves 😎🐾🐾🐾

Are you planting anything fun this year? Tell me about it! 

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quick and easy quiche

quiche scared me.  for years. for real.

I don’t know why I was so scared to make it, but it was so intimidating ..  but lets be real… it’s eggs, and cheese and cream and crust. could it get simpler?

no.

PLUS.. it’s like when you make pizza  you can have fun disquzing your leftovers  I mean… being creative with ingredients 🙂 

And you can have it on the table in under an hour

AND  you can have it for breakfast, brunch, lunch, linner, dinner, snack. 3 am munchies  ( who am I to judge? ) whatever your little heart desires…

 

Mine is based off of this recipe.

 

I have  loosely included the ingredients, because each and every time that I make it I make it different. Use what you like.. just follow the base of the recipe & you’ll be good to go 🙂

 

quick and easy quiche

1 pie crust un-baked ( I use the Pillsbury roll out brand near the dinner rolls)

1/2 cup of cheese of your choice ( I used goat cheese with dried cranberries)

1/2 cup of another cheese of your choice ( I used feta)

1/2 cup to a cup of veggies of you choice ( I used baby spinach & diced onion)

1/4 cup bacon, ham, sausage… whatever you have ( omit if vegetarian) <– I did that

1 cup heavy cream or light cream ( both work, heavy cream just makes it richer) I had heavy cream.. now I have a quiche baby.. If I don’t judge your 3 am munchies then you can’t judge my quiche baby. I called it.
First so I win 🙂

fresh herbs.. chives, parsley, thyme.. whatever floats your boat.. if you don’t have fresh use a smaller amount fo dried, but rub it between your fingertips to release the scent. ( I used fresh parsley and chives)

 

local friends, I have fresh (organic chives, mint and rhubarb up the whazzooo if ever you want some.. let me know )

Sea salt and pepper ( I used sea salt and pepper 😉

 

 

Preheat oven to 400 degrees.

Roll out pie crust, place in pie plate and crimp edges really pretty for the camera. ( oh wait, maybe that’s just my house) just crimp. ( unless you want to take a picture and send it to me… that could make me smile 🙂

sprinkle cheese on the prepared pie crust.

 

In a bowl, beat eggs lightly, add cream. herbs veggies and meat. lightly mix together. Season with salt and pepper.

Pour mixture into prepared pie crust..  finish with an extra grating of pepper.

Bake at 400 for 15 minutes, then reduce heat to 350 for 35-40 minutes or until quiche is set and lightly browned.

 

Kiss your pup a lot while it’s baking.. because that is way more fun than cleaning the kitchen 😉

Let sit a bit before cutting.

( the cooler it is the easier it is to cut)

I love to serve it with a light salad with lemon dressing & parm cheese.

 

( did you know that I love cheese? like so much that I named my car after cheese? true story. I’ll tell you about it sometime)

 

so you know what an awesome food blogger I am? Tian and I ate the whole quiche before I realized that I forgot to take a picture of the finished quiche.

yep…. I’m classy like that.

 

and since it’s almost FALL  ( my very favoritest time of the year..I come to life in the fall).. I enjoyed one of these while staring at my four-legged bundle o joy.

This might just be my favorite  pumpkin ale.. I love what the box states…

off centered ales for off centered people.

 

it’s like they knew me when they brewed this 🙂

 

Remember, there is still time to enter for the 1803 wax melter give away contest consider sharing with your friends.. it will make me happy and if they win then it will make them happy 🙂 

t-48 hours until the race….. I must be crazy…

 

xoxoxox~shel

 

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