Comfort Pantry Pasta

I’m 13 years old, and my journey for cooking started since I was little. I’ve always loved baking, and all sorts of comfort food. From when I was in Pre-K to now, just being in the kitchen excited me. Cooking can seem intimidating, but it’s really not. One of the main reasons I got into cooking was the exposure I had to different foods. My mom being a foodie helped. She liked to cook different things and eat different foods. When my parents went out to dinner, they always took us. So, we’ve tried many different kinds of foods for many years. My sister and I stopped eating from the kids menu by the time we were 5 or 6 years old. Who wants chicken fingers  and fries when you can have a grilled ribeye with mushrooms in wine sauce over duck fat roasted potatoes?

So, whenever I feel like cooking, i will whip stuff together. Eating different foods exposes your palate to different tastes which actually helps you with cooking. You kind of know what goes with what. You’re not as afraid of experimenting with flavors or ingredients.

This is a super simple dish but super easy. This recipe can be varied with different ingredients that can be changed to your liking. The recipe shows how you don’t need the most intricate skills, but just a love for food..and maybe some salami, pasta, and peas :)! I just came home from school one day , craving a big bowl of pasta. I got started right away ready to make my creation: Pasta, with peas, Parmesan cheese, truffle oil, and some salami—that was really supposed to be for our school lunch sandwiches(mom won’t mind)! 15 minutes later, I had my bowl of pasta ready.

I hope this makes you want to  try it yourself or have your mom/dad/adult try it with you. Cooking is fun and can be relaxing. It’s a nice way to find your creative side.

Comfort Pantry Pasta

Ingredients:

  • 1/2 lb. of spaghetti (or 1 lb. of any other pasta)
  • 1/2 cup of genoa salami sliced
  • 1/2 cup of sopresatta sliced
  • salt to taste
  • 1 1/2-2 cups frozen peas thawed
  • 1 tbsp olive oil
  • small pat of unsalted butter
  • 1 tsp truffle oil
  • Parmesan to garnish(optional)

 

Ingredients:

  1. Fill pasta pot with water and wait until boiled-8 to 10 mins( according to package directins)
  2. Drain pasta( reserve a bit of pasta water) and turn on nonstick pan on med-low heat.
  3. Add olive oil and pat of butter.
  4. Cook salame in oil/butter.
  5. Once salami/soppresata crisps up-about 2 mins, add in frozen peas
  6. As soon as peas heat up,add in cooked spaghetti, or pasta of choice
  7. Stir pasta, and let pasta crisp up if desired-about 3 mins
  8. Drizzle truffle oil on top.
  9. Sprinkle Parmesan and enjoy!

 

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Rainy Sunday eats…

This blog started back in June with the intention of finding ways to connect with my daughters over things we enjoy together, CSA, cooking and food. Hence, the name OOHMOMME. However, as life got busy, somehow the blog just turned to OOH MOM, the ME( my daughters) took a hiatus. But…we’re back together on the blog.

We have been cooking together and enjoying our CSA together but the blog together just wasn’t happening. So, here we are together on  a very rainy Sunday. We now have time to sit and share our fellowship with you. We are back together sharing not one recipe, but, two recipes. It’s your lucky day.  The second recipe will be on the next post.

Rainy Sundays during the fall always bring a sense of yearning for comfort food.  Today, my daughter made a yummy chicken pesto grilled cheese sandwich.  I made a yummy pumpkin dal soup in my Instapot( my favorite kitchen gadget yet) for lunch.  This dal can be eaten alone as a soup or poured over rice or quinoa.  My recipe instructions are for insta pot but the directions would be the same on stove. just watch it as it boils and it would take more time until  fully cooked.

Last week my daughter made the comfiest food of all, pasta. This pasta oozes comfort with peas, truffle oil, genoa salame and soppresata(whatever we had at home), and Parmesan cheese on top… what more says comfort? MMMM, Comfort pantry pasta.

 

Recipe 1 :Instapot Pumpkin Dal

Ingredients:

  • 2 cups yellow split peas(rinsed and drained)
  • 1 cup of pumpkin/acorn squash cut into small chunk( 2 inch pieces) – you can buy frozen, we had fresh from CSA
  • 1 onion, finely chopped
  • 4 garlic cloves
  • turmeric powder
  • 1 tbsp of cumin seeds
  • 1 tsp of mustard seeds( black)
  • 2 serrano peppers( eliminate if you don’t like heat)
  • 2 sprigs of curry leaves, discard stems, just use leaves(optional)
  • salt to taste
  • water- minimum 2 cups
  • 1/2 cup grated coconut(optional)

 

Instructions:

  1. Turn instapot on and click  saute function. (on the stove take a heavy bottomed pan and turn to med high heat).
  2. Add 2-3  tbsp of coconut oil but you could use any other oil.
  3. when oil is hot, add mustard seeds and cumin seeds until they sputter.
  4. Add chopped onions and the 3 garlic cloves chopped.
  5. Stir and 1 tsp of salt to accelerate browning and 2 tsp of turmeric powder.
  6. Stir until onions start to brown. Add cury leaves and serrano peppers( sliced).
  7. Stir while adding pumpkin. Within a few minutes, add the rinsed split yellow peas.
  8. Add water to instapot or pot on stove until the dal is covered. Add another tsp of salt. Stir and click manual on instapot(this should get it to low pressure). Press + to add time until it say 10 minutes).
  9. Close the lid and make sure the pressure valve is facing sealing not venting.
  10. The dal will cook for the next 10 minnutes. Let it nautrally release pressure.
  11. While the dal is cooking, you could puree the grated coconut( I grate in a food processor and freeze and use as needed. You could buy from the store-make sure it’s unsweetened). Puree the coconut with  a bit of water, one garlic clove and a pinch of cumin seeds).
  12. When the dal is completely cooked and the pressure is released, add the grated coconut mixture to the instapot. Close the lid and let everything melt together.
  13. ENJOY as is- a soup! Or pour over rice or other grain. Make a grilled cheese sandwich and dunk away. So many options!

 

Garden green chicken pasta

It’s a warm summer day, and my nephew has come over to hang out. He is definitely a picky eater. Doesn’t eat alot and is distracted by childhood play.  He loved sushi when he was young. He would always talk about pumpkin sushi. I never tried it but he would rave about it, even at the young age of 3. But despite all this talking about food, he never really ate much or enjoyed eating. Now, he is definitely growing a more refined sophisticated palate but talks about food in a way that makes me think he would try something new and different.

So our task for today is to make a healthy, quick, tasty dish that can satisfy my nephew’s palate and also ours. At home, we prepare meals based on what we have available. We definitely buy items based on what we want to cook. But if I want to make a pasta dish that includes maybe spinach and parmesan but  I only have kale, I’ll substitute. Say I have no parmesan cheese at home but I have Asiago, then that’ll do.  Waste not want not. Ingredients do make the dish and any herbs and spices you add can transform a dish to your liking.

So, using what we had from our weekly Hilltop Hanover Farm share and items in our fridge and pantry… Green garden pesto emerged. We were running low on time and within 20 minutes, lunch was on the table. And by the looks of the bowls, we all LOVED it. Easy, simple,resourceful, yummy!

Ingredients:

  1. Box of whole wheat penne pasta(or any shape you like).
  2. One large garlic scape and one long shallot flower including green stem(sub with two cloves garlic and one shallot).
  3. 4-5 sun dried tomatoes
  4. 5-6 lacinato kale leaves (use any green leaf- spinach is great here)
  5. 1 lb of boneless chicken thighs chopped into 1 inch pieces.
  6. 1/4- 1/2 cup of heavy cream/half half or whole milk
  7. paprika
  8. 1 cup of Asiago cheese( you can sub for parmesan cheese)
  9. fresh oregano( optional)
  10. salt and pepper to taste
  11. olive oil

Instructions:

  1. Boil pasta according to box directions.
  2. Chop sun dried tomatoes into thin strips.
  3. Finely chop garlic scapes and shallot flowers.
  4. Peel the kale leaves off the rib
  5. Roll the leaves together and finely chop the leaves to get a ribbon like appearance.
  6. On a separate cutting board ( you may use the same one if you are done with all the vegetable prepping). cut chicken into 1 inch pieces.
  7. Pour 2-3 tbsp of oil in to pan. Place pan on medium heat on stove. Add shallot flowers and garlic scape to pan and stir to saute.  Add a few pinches of salt.
  8. Add sun dried tomatoes and stir to saute.Add 2 dashes of paprika. This is more for color and a smoky flavor(perfectly optional)
  9. After this is softened, add the chicken to pan.
  10. Saute chicken until is white on the outside and it is more seared . Note: If the pan is not hot enough, the chicken will boil/steam rather than sear.  this should take 5-7 minutes to cook completely.
  11. Add chopped kale, stir for 30 seconds.
  12. Add fresh oregano( optional). You may chop the leaves or just pull some off from stem and throw into dish.
  13. Add 3/4 cup of Asiago cheese. Salt and pepper to taste.
  14. Add milk( If you add cream, you get a thicker sauce). I had milk and so used that.
  15. Add pasta. Stir completely.  Close with lid, place on low-medium heat for another 10 minutes. When done. stir one last time.
  16. Serve pasta dish in bowl and sprinkle some Asiago cheese on top.  Enjoy!