What's In Season: Celebrating Spring a wee bit early.

Every Monday at work, four very wonderful friends, co-workers and fellow foodies pause the hectic day with me to celebrate the seasons and what's en vogue for the time of year.

Once a week, one of us makes a wonderful meal for the group. It can be anything from yummy salads, to soups to chicken pot pies. We tend to keep it simple, savory and cozy for the time of year.

In a nerdy way, it's my thing to look forward to when I have a case of the "Mundy's".

The club started for most as a way to share cooking stories, weekend stories, and general office gossip. But for me, its a chance to practice my skills, save money (one less day to make lunch) and have some enjoyable conversation with friends.

This week was my turn to cook. And I waited till the very last minute to make it. I mean the Oscar's was on and even this food lover has priorities. :) So it had to be fresh, and quick.

As I start to prepare for my upcoming spring newsletter, I have been looking for any pea dish I can find.

This recipe combines two spring favorites. Snow Peas and Garlic.

While you can get peas and garlic at any time of the year its more flavorful to cook in season.

*Confession this recipe is pretty easy, but not pot friendly. Bit of clean up here.

Spring Harvest Pasta with Pancetta and Peas

Prep time: 10 mins 

Cooking time: 20 mins

Special tools you will need:

• Sharp knife
• Whisk

Ingredients:

• 1/2 lb pasta of your choice (go whole grain!)
• 2 tables spoons olive oil
• 3 cups fresh baby bella mushrooms
• 2 tablespoons chopped garlic
• 2 cups fresh peas, or frozen if your store doesn't have fresh
• 1 cup cubed pancetta or cooked bacon
• 3 cups milk
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups parmesan cheese

Method:

• Boil pot of water 
• While water boils, dust off and slice mushrooms
• Once water reaches a rolling boil, put in your pasta and cook until al dente.
• In a hot saute pan, add olive oil
• Add pancetta and stir frequently
• Once pancetta starts turning brown, add garlic, and mix with pancetta
• Add sliced mushrooms and peas to pan. 
• Continue stirring until mushrooms are soft
• In a separate pan melt butter
• Once butter is bubbling add flour and whisk until combined. It will be thick.
• Slowly add milk, in three batches. Continue whisking until all combined.
• Once well combined, add parmesan and continue whisking until smooth.
• Combine pasta, vegetables, and sauce. Toss and serve hot.

Enjoy!

Sometimes you just have to order pizza

OK, I tried, but this time failed so miserably, that my house still smells 3 days later.

I had picked up this really fresh and juicy looking pork loin at the market the other day. Along with it, found a great barbecue sauce and thought hey, I can give this a go again. I will barbecue.

See, pork and I have never been friends. My memories of pork were always a whitish dry chop, covered in breadcrumbs. After I met my husband, and got inducted into his "meat, any meat is goooood" club, I tried other pork options and found that it can be really tasty. 

BUT, my ability to cook pork has always been, well, embarrassing, nerve wracking and by the time it gets to the plate, I don't even want it any more. What's the problem? Well, after taking a cooking class I was enlighten with the fact that pork is often over cooked, hence the dry white rock I mentioned earlier. However, in my effort to not over cook, I obsess, take it off the grill or oven, then obsess that it's undercooked and worry I will make my family sick. You are probably saying, "eh hem, they make meat thermometers you know". Yes, I know, but somehow I don't really trust them, and usually have a really great judge.. Don't worry I still use them, but for some reason, pork is my nemesis. And I have yet to make anyone sick (knocking on wood now as to not jinx myself)

This time was no different,  in my OCD cooking frenzy over the pork, and well and a certain, really cute, 2 year old who wanted to play house, I totally forgot about the brown rice on the stove in the kitchen. BURNED, CRISPY, SMELLY. and SMOKEY. UGH, DAMN YOU PORK!!

This is all your fault.

Of course, in my race to find a quick side dish replacement (microwave baked potato,  which I will write up in another post) the pork is still cooking.

Back and forth I go. Inside for sides, outside for grill, Inside for dishes, outside for pork. All the while my daughter chasing me with her imaginary tea. Which is very good by the way. ;)

All in all, the pork was fine, my husband ate and even saved more for later.

I will triumph eventually.

Pictures of the pork? none. Girls gotta eat and get on with it you know.. and as for the rice? The pan is still soaking. Seriously.

When Mother's Cupboard is bare..

Earlier this year, when the weather turned warm and the flowers began to bloom, I had gotten the itch to start working on our yard. It's pretty barren. Years of neglect from the previous owners, a major renovation and two busy parents has only added to the problem. My husband and I are trying our best, well we were, to chip away in a very DIY style, at making it look like the oasis we know it can be.

How far did we get? Not far. In fact, despite my motivation most of our plants in the front of the house have dried to a crisp with our scorching summer. We will have to try again.

BUT, I did have some success with 4 little plants in the back yard (lavender, rosemary, basil and some daisies), and since then, I have a liking to the survivors and forgotten about my hydrangeas. I hope both of my kids end up to be strong, would hate to have to cultivate one and not the other.. Just kidding. :)

 

So, with my itty-bitty plants, I water and pluck and taste my bounty as often as I can.

 

Now that it's high season for tomatoes and such, I turn to my "garden" and find a quick and tasty lunch option that can be thrown together on the way out the door and whipped up at work. Not only is its fresh easy and tasty, it's cheap and my co-workers think I am a culinary genius.

I present...

Work Friendly-Tomato, Basil and Mozzarella Paninis on french baguette.
 Needed work equipment: Toaster Oven
 Ingredients

• 2-4 slices of crusty bread
• 1/2 cup of fresh basil leaves (6-10 leaves)
• 1 Roma or plum tomatoes ( any tomato will do, but plum/Roma are less messy and juicy)
• 3-4 slices of fresh mozzarella
• Optional: cooking spray (can be added to bread before you leave the house)

1. Set toaster to 350 degrees
2. Layer all ingredients on one side of bread with cheese on top- so it melts nicely and anchors the other fixings.
3. Toast for 5 mins or until cheese is melted and toast is golden brown.

Enjoy!