Tag: peas

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Gemelli and Peas with Hazelnut Gremolata

gemelli and peas with hazelnut gremolata
gemelli and peas with hazelnut gremolata
As fast as cooking plain pasta!

We got a big bunch of parsley in our CSA share, and we generally don’t use a huge amount each week, so we were afraid that it might just go bad and we’d have to toss it. We didn’t want that, so we searched our memory banks and remembered that some sort of sauce or paste is made mainly from parsley. What is it? Oh yeah, gremolata. Naturally, we looked it up just to be sure, and, yes, it’s basically parsley, lemon zest, and garlic. Well, we can do that.

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Potato and Pea Samosas

potato and pea samosas
potato and pea samosas
Nearly as tasty — without deep frying!

Often, when we go out to dinner at an Indian restaurant, we order a sampler appetizer, consisting of pakoras, samosas, and the like. Sometimes we like these even better than the meal; not surprisingly, because they’re usually deep-fried. Well, we don’t deep-fry here in the Scratchin’ It Kitchen, mainly because of dealing with all that oil, so, we figured, why not bake samosas instead?

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Pot Pie with a Biscuit Crust

pot pie
pot pie
Comfort food. Ahh.

It’s been a long, long time since we’ve had a pot pie. Partly that’s because we think of it as a winter dish that uses up some of the Thanksgiving day leftovers, and partly because we haven’t had the right mix of vegetables in the house. This past weekend, we’d picked up bags of frozen peas and frozen green beans (both of which we think are almost required in pot pies), so we were good to go.

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Potatoes, Cheese, and Pea Pierogi Filling

pirogis and sour cream
pierogis in waiting
Freshly filled pierogis!

Yesterday, we covered how to make basic pierogi dough, but we never really discussed how to make a filling that goes inside the pierogi. But, as it turns out, this filling is very tasty on its own; you could use it as a nice side dish for a holiday meal. It’s that good.

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Aloo Matar

aloo matar

We were discussing dinner and having the usual conversation, as in, what we could have that would use up some of our potatoes — we’ve gotten a lot in our CSA shares lately. We thought of making a gratin; that’s always good, it’s pretty easy, and just bakes away in the oven. But, then we thought, let’s have Indian food; that’s pretty easy, we could make up some Chapatis, Basmati rice, and some Aloo Matar and try out a new idea we have for making the sauce a little creamier, more like what you find at Indian restaurants.

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