Tag Archives: peas

penne with peas and bacon

penne with peas and bacon via dragitthroughthegarden.wordpress.comBasically, I love pasta. Pretty much any kind of pasta. Breakfast, lunch, or dinner pasta.

Well, maybe not breakfast, but you know what I mean, right? And bacon… who doesn’t love bacon? Put it together with some crispy peas and parmesan (and butter). Golden.

I was trying to think of something witty to write on here. Some weird story that had a hint of humor. But then I realized that I pretty much don’t do anything all day. Well, besides go to class or lab, eat, sleep, and watch TV.

I come to the realization that my life really is not that interesting a lot. Generally it’s during those moments when I think I am really funny and that I could have a TV show based on my life… something Kardashian-esque (admit it… you’ve thought the same thing about yourself!). But, then I realize most people probably don’t want to watch me in class all day or doing homework or pipetting chemicals into beakers.

I will admit that there are definitely times when I am the first one to laugh at my jokes. And sometimes the only person to laugh at my jokes.

But, hey, as long as I’m bringing a smile to someone’s face, even it is my own, I don’t mind. And sometimes a little bit of lightness is all you need to get through the day.

penne with peas and bacon

Makes 2-3 Servings

½ lb. penne
4 slices bacon, sliced
¾ cup frozen peas
2 tablespoons butter
½ cup grated Parmesan cheese, plus more for garnish

Add pasta to salted boiling water and cook until al dente, about 12 minutes. Drain.

Meanwhile, cook bacon in a large skillet over medium heat until lightly crisp around the edges. Increase heat to medium-high. Add in peas and continue cooking, stirring occasionally, until peas are heated through and beginning to crisp a little, about 5 minutes. Add in butter.

Toss bacon and pea mixture with pasta and Parmesan. Serve with additional Parmesan, if desired.


ground turkey with carrots and potatoes

I may have fallen in love with one pot dinners. I can’t remember the last time I made one; a lot of them sound unappetizing to me, but occasionally I find one that sounds great. That was the case when I was perusing Gina’s Skinny Recipes the other day and found this recipe for Ground Turkey with Potatoes and Spring Peas.

This meal was so delicious and surprisingly hearty for being healthy. I made my own additions of carrots, an extra potato, and red pepper flakes. You’ll get just enough spice from the cumin and red pepper flakes, but feel free to add more if you want it spicier.

Expect to see more one-pot dinners very shortly; I’m not going to pass up any more opportunities for easy and tasty cooking adventures.

Ground Turkey with Carrots and Potatoes

Adapted from Gina’s Skinny Recipes
Makes 5 Servings


1 lb. ground turkey, 93% lean
1 tsp. cumin, divided
½ tsp. crushed red pepper flakes
2 medium red potatoes, peeled and cubed
3 carrots, peeled and sliced
1 c. green peas (I used frozen and thawed)
½ c. onion, diced
3 cloves garlic, minced
1 medium tomato, diced
8 oz. tomato sauce
¾ c. water
Bay leaf

In a large pan over medium heat, add turkey breast. Season to taste with salt, ½ tsp. cumin, and red pepper flakes.

Once turkey is fully cooked, add bay leaf, water, tomato sauce, garlic, onion, peas, carrots, potatoes, and remaining ½ tsp. cumin. Season to taste with salt.

Reduce heat to medium-low. Cover and let simmer for 25 minutes, stirring occasionally. Remove bay leaf. Serve (recommended over rice).

granny’s creamed peas

Every time I go over to Granny’s house for dinner or for a holiday, I know I can expect one of three things: vegetable soup, strawberry pretzel salad, or creamed peas. I have to admit, I am a sucker for any of the above. Put them on my plate and I’ll eat them up in a heartbeat. I’ll probably ask for seconds as well.

My sister requested these creamed peas for dinner, so my mom made them. Well, my mom had to make them, seeing as the recipe she had written down was indecipherable by my standards.

I watched her and watched her and I think I have the recipe down now, hopefully to Granny’s standards (although it’s always better at Granny’s house).

I just hope it’s okay that I’m giving away a family secret…

Granny’s Creamed Peas

Print this recipe

Makes 6 Servings

2 cans green peas, drained
1 ½ c. milk
2 tbsp. flour
3 tbsp. sugar
2 tbsp. butter

Add all ingredients to a medium saucepan. Heat to boiling, stirring occasionally. Remove from heat and allow to thicken slightly. Serve.

mom’s seven layer salad

A majority of this past weekend was spent cooking in the kitchen with my mom. As much as I love being in the kitchen, I will be the first to admit that I’ve had enough for a while. But, although my legs are weak and my back tired, I love that I spent all that time with my mom.

Sometimes I can be a little mean when I am in the kitchen. I prefer to be left alone; and, if someone interferes with my alone time, beware. This past weekend was the exception to the rule. Saturday morning, my mom and I worked separately on breakfast; I made my apple and brown butter jalousie and Mom worked on a beautiful fruit platter.

But, yesterday, Father’s Day, Mom and I labored away together in the kitchen for five hours, preparing a beautiful dinner and dessert. And I’ll admit, that was a whole heck of a lot better than the day before, partly because Mom does the dishes, and partly because I had the opportunity to learn recipes that I feel like I’ve been eating since the day I was born.

Mom’s Seven-Layer Salad is one of these dishes. My sister and I absolutely love this salad. But, we both know that no one will ever be able to make it as well as Mom can.

Mom’s Seven Layer Salad

Print this recipe

Makes 8 Servings

4 cups torn Iceberg lettuce
1 1/2 c. shredded cheddar cheese, divided
2 c. sliced mushrooms
1 small red onion, sliced
2 c. chopped tomatoes
1 10-oz. package frozen green peas, cooked
¾ c. mayonnaise
¾ c. sour cream
2 tbsp. chopped basil
8 slices bacon, cooked, drained, and crumbled

In a large bowl, layer lettuce, 1 cup cheese, mushrooms, red onion, tomatoes, and peas.

In a separate bowl, combine mayonnaise, sour cream, and basil. Season with salt and pepper. Spread in an even layer over the green pea layer. Cover with plastic wrap and refrigerate for at least 4 hours.

After four hours, top with remaining ½ cup cheese and crumbled bacon, and serve.