Tag: abhiandcorrie

A fridge cleaning exercise with delicious results. Loosely inspired by smitten kitchen and few other recipes that had similar ingredients

Ingredients

• pasta
• snap peas, cut on diagonal
• spinach or other greens
• ricotta
• lemon
• green sauce -pesto or salsa verde or sub for mix of olive oil, chopped herbs, acid, and garlic
• parm, optional
• seasoned breadcrumbs, optional

boil water with a good amount of salt.

zest lemon and add zest to small bowl with ricotta and salt. mix well

cook pasta as directed until there is 2-3 minutes left of cook time. add peas, then greens to boiling water and pasta. let veggies blanch (turn bright green) and then drain. return to pot and add green sauce and toss with a bit of olive oil and black pepper.

serve in bowls with dollops of lemony ricotta and a sprinkle of parm and breadcrumbs

Pancakes, from Julia Turshen’s small victories serves definitely 2, maybe 4

Ingredients:

• 3/4 c flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 eggs
• 1 tbsp sugar (brown is better)
• 1 cup yogurt or sour cream or ricotta or buttermilk
• butter for cooking and serving

• toppings

  Combine flour, baking soda, salt, sugar in a medium bowl. Add eggs and whisk. Stir in yogurt. It’s ok if the batter isn’t totally mixed – better undermixed than over-mixed. If batter is ridiculously thick, add a tbsp or so of water.

  Heat cast iron pan on medium heat with 1 tbsp of butter. If a sprinkle of water in the pan dances, then it is ready. Add about 1/4 c of batter per pancake. Cook pancakes until small bubbles appear and underside is browned, about 1-2 minutes. Flip and cook until the second side is nicely browned and pancakes don’t look raw, about another minute or so.

  Enjoy with butter, syrup, honey, peanut butter, fruit, more yogurt.