Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, May 15, 2010

pasta, peas and prosciutto

for an evening where pasta favorites are becoming boring, try this recipe for an interesting change. i use thawed frozen cheese tortellini for the pasta noodle.
first, i saute thin slices of prosciutto in a large pan, then add some sliced onion and continue to stir fry. while this is cooking, i quickly boil the water to cook the tortellini for just a few minutes as directed on the package.
when the tortellini is ready to add to the pot, drain the water and add, along with the peas and a can of diced tomatoes. if i have green onions on hand, i add those as well.
this is served up on the plate with freshly grated parmesan on top. sides to this entree include a spinach or romaine salad along with a crusty bread or breadsticks.

asian chicken lettuce wraps

this recipe for lettuce wraps is very similar to those served at p.f.changs restaurant. even though they take a bit of prep time, the result is very tasty. the easiest way to make this recipe efficiently is to assemble all of the ingredients first. then, grill the chicken breasts, and chop the vegetables. (mushrooms, green onions, bamboo shoots, water chestnuts and fresh ginger)
make the cooking sauce with 1 tbsp of hoisin sauce, 1 tbsp soy sauce, 1 tbsp dry sherry, 2 tbsp oyster sauce, 2 tbsp water, 1 tsp sesame oil, 1 tsp sugar, and 2 tsp cornstarch. keep in a cup.

then combine, 1 tsp cornstarch, 2 tsp sherry, 2 tsp water and coat chicken pieces. heat wok, and add chicken to stir fry.
add 1 tsp fresh minced ginger, dried or fresh garlic to taste, green onions, bamboo shoots, water chestnuts and mushrooms. then, when all is well cooked, add cooking sauce to finsh the recipe.

serve with lettuce cups, rice, additional green onions or shredded lettuce as a garnish. this recipe could be modified to shrimp lettuce wraps or beef lettuce wraps. serves 4.