1-23…Egg noodles with scallops, mushrooms, and snow peas

Something very different tonight, thanks to special friends in the Nashville area who visited yesterday with a most incredible care package, sea scallops, broccoli rabe, and wine, among other things, all from Whole foods.  Patience and I want to marry them!

INGREDIENTS:

Egg noodles

Sea scallops

Snow peas

garlic

Green onions

Penzy spices mural of flavor ( check out Penzy spices online…great resource)

Olive oil

Dry white wine

Portabello mushrooms thinly sliced

Fresh parsley, finely chopped

Fresh lemon juice

PROCESS:

Saute the snow peas, mushrooms, garlic, and green onions in olive oil. Add a splash of white wine and lemon juice and cook for about 10-15 minutes.   Remove and set aside and keep warm.

Qiickly cook the scallops in oil and butter while the pasta is cooking.  Present them on the plate in any manner that appeals to you.

COMMENTS:

Good dinner.  Thank you Elliot and Tom.

10-17…chicken noodle soup

About a quarter pound of pasta was left uncooked from yesterdays enterprise, and when I tried removing it from the racks it began to break apart. Accepting the inevitable I broke all of into short noodles and tonight will try my hand at creating a “noodle soup”. My first thought was a simple broth with celery, parsley, and noodles, and maybe white beans. Then I remembered the boneless chicken breasts in the freezer, and suddenly tonight’s dinner is taking shape.

INGREDIENTS:

Day old homemade pasta
Olive oil
Butter
Garlic and onion
Celery stalk with fronds….chopped
Boneless chicken breast
White beans (navy, northern, or Cannellini)
Fresh basil, parsley, and thyme
Bay leaves
Fresh lemon juice
Chicken broth
White wine

PROCESS:

In a large sauce pan sauté the garlic, onion, and celery in olive oil and butter. Then add the beans and simmer. In the meanwhile brown the chicken in a skillet with olive oil, seasoning of your choice, and some lemon juice. When finished, remove from pan and cut into small pieces. De-glaze the pan with wine and add results to the soup pot. Add the chicken broth, the chicken, and bay leaves and simmer covered for 30-45 minutes. Add the pasta and cook for about 5 minutes before serving.



COMMENTS:

It took all the will power I could muster not to have a third bowl of this soup!

9-17 LEMON GARLIC PORK LOIN W NOODLES

OK…we’re doing things a little differently tonight. A pork loin has been sitting in my freezer since just before I started this pasta nonsense, and it has to be used, so here’s the plan: I’ll roast the pork along with veggies and tomatoes and serve along side a bed of egg noodles.



INGREDIENTS:

Egg noodles
Pork loin
New potatoes and sweet potatoes…cut into bite size pieces
Carrots
Onion
Garlic
Dry basil and oregano
Fresh tomatoes, quartered and peeled
Sundried tomato pesto
Olive oil
Butter

PROCESS:



The pork loin was rubbed with lemon juice and garlic and placed in a shallow baking dish. The veggies were cut and placed around the meat. Everything was drizzled with olive oils, salted, and placed in the oven set at 375 degrees and cooked for a little over 45 minutes.

The noodles were cooked and served with a pad of butter and just a bit of olive oil.

COMMENTS:

I decided to add the sundried tomato pesto about halfway through the roasting, hoping to create just a bit of “juice”. This was a fun way to present pork loin. The next time I might replace the fresh tomatoes with a can of dice tomatoes to get more moister in the dish.