Creamy Sockeye Salmon Orechiette

I realize that I have been missing in action for a while. It's not that I haven't been cooking. It's just that between looking after our active 11 month old, the never ending house projects, and of course, enjoying the summer, I haven't had time to sit down and share.  But don't worry. I'm here. And I've got a really good one for you.

This pasta is so quick and easy and uses ingredients that most of us have regularly in our pantries and fridges. As summer comes to an end (sigh....), the days get shorter, and we get back in the hustle and bustle of work, school, daycare etc, quick no-fuss meals are in high demand. And this is one of them. It is also sure to please as it doesn't skim on flavor, and it contains some kid favorites-- pasta, peas and a creamy sauce. Yum yum!

Split Pea Soup

When time is an issue, soups really are the way to go. It takes very little effort to make a large pot and then you have a bunch of meals taken care of! I know a lot of people who regularly prepare a huge batch of their favorite soup to enjoy for lunches or dinners throughout a busy working week.

Soup is also healthy and I swear it gets tastier as the week goes on. And if you don't want to eat the same soup over and over? No problem! Make a big batch anyway and freeze it in portions. You never know when it might come in handy as a quick meal.

Split pea is a soup that my mom used to make for us, but for some reason, I have never really made myself. I have no idea why. I absolutely love it. If it is the "soup of the day" at a restaurant, I will usually order it. I even found that you can buy pretty good tasting ones in tetra packs in the super market. That being said, it is so easy to make, there isn't any reason why I shouldn't just be making it. 

Summer Risotto with Peas, Mint, Lemon and Parmesan

Gotta love the summer! Especially as the hard work of the spring pays off in the garden. I am a little late posting this... probably because I was too busy gardening, picking and eating my early spring veg, but this recipe is good all year round, garden or no garden!  It is however made just that much better with some amazing summer fresh peas and garden fresh mint!

This is actually my first year having a full blown garden. Previous to this, I lived in places with balconies, so my gardening was restricted to containers. You can do a lot in containers, but you have to make serious choices because space is prime.

This year we are in our new house with a yard, and in the spring, we built 5 beautiful raised cedar beds. Perfect for experimenting with the veg I love the most! So, I went crazy and planted everything I every wanted in my garden... potatoes, tomatoes, peas, beans, herbs, beets, carrots, squash, garlic, radishes... the list goes on and on. Perhaps it's actually too long of a list as some of my beds have become a tad overcrowded as the seeds have sprouted and the plans have grown! I suppose I wasn't sure of my success rates with seeds so I went a little nuts. But now I know for next year what works and what doesn't, and how many seeds I actually need to plant!

Red Lentil, Split Pea and Coconut Curry with Kale

I don't know what it is, but I often feel that a meal isn't a meal unless it has some kind of meat. I could make the best salad in the world and eat a ton of it, and still feel a little bit dissatisfied (and guilty for feeling dissatisfied).

Then I realized that it isn't really the meat. It's the protein that satisfies me. So I have started to add walnuts to my salads. And to be honest, just that little change makes a huge difference (plus, they give a great crunch). Totally satisfying.

This got me thinking. What other meals do I love with meat? Well, for starters, I love curries. I love duck curry, chicken curry, fish curry, you name it. But for some reason, I always feel a little bit guilty about eating curries because of their richness, with the coconut milk and duck (my favorite). So, that's it. Curry became the perfect candidate for a food makeover! The goal? Maintain it's warm and spicy flavors but turn it into an everyday, guilt- free but satisfying meal. And I was able to do that with split lentils and peas.

Split Pea Soup with Crispy Ham

Soup is a funny thing. It calms you when you are anxious, it soothes you when you are upset, and it makes you feel better when you are sick.

Yet so many of us do not really think of soup as a year round, go to meal. Yes, we eat it as a starter sometimes in a restaurant, or make it conveniently out of a can, but we don't make as much soup from scratch as we should.  And let me tell you, soup in it's purest form, with just a few basic ingredients, is the best remedy, healthiest meal and most heartwarming liquid in a bowl that there is.

So, when you are feeling up for it, make a huge pot. Portion it. Freeze it. Keep it around for rainy days or surprise visits by friends. It will be the best thing you ever did. You will see.

Split Pea Soup with Crispy Ham

Makes about 8 cups

1 tbsp Olive Oil

1 1/2 Large Onion, peeled and chopped

3 Celery Stalks, chopped

2 Large Carrots, chopped

5 Cloves Garlic, peeled

2 cups Green Split Peas

2 Bay Leaves

1 1/2 tsp Dried Thyme

Water

Salt and Pepper

Olive Oil

Cooked Ham Slices or prosciutto, cut into strips

In a large pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots and garlic, and cook until they just start to soften (about 10-12 minutes). 

Stir in the split peas, bay leaves and dried thyme. Then fill the pot with water to cover the veggies and peas by a couple of inches. Reduce to simmer, cover, and cook for about 30 minutes until peas and all veggies are completely soft. Remove bay leaves and blend with an immersion blender until smooth. Add more water if the soup is too thick. Season with salt and pepper to taste.

In a small frying pan, add a drizzle of olive oil. Add the ham strips and cook until crispy. Use as garnish on top of the soup.

Sweet Potato and Two Pea Curry

For a couple days, I really thought that summer was just around the corner. The sun was shining, and it was warm enough to go out without a jacket. So, my meals started to reflect the weather. Spring greens with avocado, apples, and bright zingy dressings. Pan seared fish with simply squeezed lemon and sauteed vegetables. Cold rice bowls with salmon, crisp veggies and garlic-tahina dressing.

But I guess I spoke and acted too soon. The rain and cold breezes returned, and I found myself going back into hibernation mode for a little bit longer. And this meant, I needed to warm up my dishes. The secret? A little bit of spice.

Now by spice, I don't mean heat. I just mean a little bit of warmth. The is achieved with some Indian inspired flavors and is balanced with the sweetness from the sweet potato and the freshness of the cilantro. Paired with the pop of the mustard seeds and two kinds of peas (green and chick peas), I am starting to think I could stay in winter mode for a little while longer!

Sweet Potato and Two Pea Curry

Serves 4-6

2 tbsp Curry Powder

1 tbsp Mustard Seeds

2 tsp Ground Coriander

1 tsp Ground Turmeric

1 tsp Ground Cinnamon

1/2 tsp Ground Black Pepper

2 tbsp Olive Oil

4 cloves Garlic, minced

2 tbsp Ginger, minced

1 Large Onion, chopped

6 cups Sweet Potatoes, cut into large chunks (about 3 medium sized potatoes)

1 Can (28 ounces) Diced Tomatoes

1 cup Water

1 cup Frozen Green Peas

1 cup Cooked Chick Peas

4 cups Fresh Spinach Leaves

1/2 cup Cilantro, chopped

Salt and Pepper

In a large pan, add all the spices and toast on medium heat until the spices start to smoke and the mustard seeds start to pop. Add the olive oil. Then add the garlic, ginger, onion, and sweet potatoes. Stir to coat with the spices. Add the tomatoes and water. Reduce the heat to medium-low, cover, and let cook for about 30 minutes, stirring every 10 minutes.

After 30 minutes, stir in the cooked chick peas and green peas. Let simmer for a couple of minutes. Then stir in the spinach and let it wilt. Finally, stir in the cilantro and season to taste with salt and pepper.

Serve with rice or flat bread, or both!

Green Pea Polenta Cakes: A Side Dish & Brunch all in one!

Today, as I was in the grocery store, my eyes fell on a bag of cornmeal. Strange... I haven't used cornmeal in ages. I really think it's because of moving. You see, I always make sure my pantry is full. You might call me a kitchen hoarder, but I just like to say that I am well stocked. Anyway, every time we move, we spend weeks before hand emptying out our pantry. That basically means using up as much stuff as we can and not buying anything else! As difficult as it can be when you get low in stocks, the more interesting the meals become.

So, once moved to a new location, I always start again to stock up the pantry. But it takes time. And something always gets overlooked. In this case, the cornmeal.

But I am so glad I have found it again! It is so easy to make and has endless possibilities. In this case, I made a great side dish which turned into an easy brunch also! Two dishes in one! Can't go wrong with that!

I cooked the polenta with some peas and aromatics then cooled it in a pan and cut it into little cakes. These cakes were then pan fried until crispy on the outside and soft in the middle. Yum!

These polenta cakes are great as a side dish to any sort of meal.  And the leftovers are amazing for brunch with a sunny side egg on top. Reminds me a little of the cheesy grits with poached egg that my husband loves so much!

Green Pea Polenta Cakes

Makes 12 squares (6 servings of 2 squares each)

1 tbsp Canola Oil

1/2 Red Onion, finely chopped

3 Cloves Garlic, minced

1 1/2 cups Cornmeal

4 cups Water

1 1/2 cups Frozen Peas

Salt and Pepper

Olive Oil or Butter for cooking

Prepare a 9" by 13" cake pan by lining it with plastic wrap.

In a large pot, heat canola oil over medium-high heat. Add the onions and garlic and cook until softened, about 5 minutes. Add polenta and water and bring up to a boil. Reduce to low. Stir continuously until polenta is cooked, about 20 minutes (alternatively, stir for the first few minutes, cover for about 10 minutes, then stir again). Stir in the frozen peas and salt and pepper to taste. The mixture should be creamy and smooth.

Pour the mixture into the prepared cake pan and smooth out with a spatula. Place in the fridge to cool and set.

Once cool, cut into 12 squares. Up until this point, this recipe can be prepared ahead and kept in the fridge until ready to use.

Heat some butter or olive oil in a pan over medium heat. Add the polenta squares and cook until browned on both sides and hot in the middle (about 5 minutes per side).

Serve as is or as a side dish to any meat, fish, or poultry. Or, for a yummy brunch, serve with a sunny side up egg on top (and bacon on the side...)

Green Pea Pesto with Orechiette

Ahh…. Fresh green peas AGAIN! Yes, there is an abundance of fresh green peas around here, and I am really loving the taste of them. I used to be a frozen pea kinda girl. So convenient, sweet, and perfectly frozen at their absolute best, frozen peas really are the mid week solution to vegetable needs.

But now fresh peas have taken their place. That fresh but slightly bitter crunch just cannot be replicated with frozen peas. On top of that, it just so happens that right here in Damascus, you can buy fresh peas in the market already shucked! Yes, that’s right… you don’t have to spend the time to do it yourself, making these a great fresh veggie for the middle of the week!

You just need to make sure you aren’t uber sensitive about the fact that they come from a market called Shalaan, which is actually the “lazy women’s market.” This is the market where you can buy parsley already all chopped up to make tabouleh, zucchinis and aubergines already hollowed out and ready to be stuffed, garlic already peeled, and peas already shucked. So, if you can get over your complex of shopping in the “lazy women’s way,” just thank the gods for finding fresh “convenience” foods, then enjoy!

Green Pea Pesto with Orechiette

Serves 4

2 cloves Garlic

1 large pinch Sea Salt

2 cups Fresh Green Peas

Juice of 1 Lemon

1/2 cup Parmesan Cheese

Extra Virgin Olive Oil (about 1/4 cup)

Salt and Pepper

500 grams uncooked Orechiette

Lemon zest for garnish

Cook the orechiette in boiling salted water until el dente, drain and place in a large bowl. Toss in a little olive oil and set aside.

In a mortar (or a blender), pound together the garlic, sea salt, and the peas (reserve a few for garnish). Once this mixture resembles a chunky puree, add the lemon juice and cheese. Then mix in enough olive oil to form a thick paste. Add salt and pepper to taste.

Mix the pea mixture with the pasta. Drizzle with some olive oil and garnish with some fresh peas and lemon zest.

** Note: I have considered trying this recipe with some fresh mint, since peas and mint really are a perfect pair. To do this, pound about 1/2 cup fresh mint leaves with the garlic and sea salt. Then add the peas and continue the recipe.**