Archive for January, 2009

  • Recipe Review for Penne with Roasted Tomatoes

    Friday, January 30th, 2009

    Initially, it took me a while to warm up to Ellie Krieger.  Could I really love recipes designed by a nutritionist?  I really enjoy fruits, vegetables, and whole grains, but I also love rich sauces, imported cheese, and nearly anything involving puff pastry.  Two things about Ellie have won me over.  First, her philosophy that there are no “never” foods because even the less healthy items you love can be enjoyed in moderation.  I also realized that only a true foodie would work as hard as Ellie has to lighten the fat and increase the nutrition in dishes like macaroni and cheese, which should be shunned by the diet police.

    Penne with Roasted Tomatoes has the elements of a healthy dish, and is at the same time, truly satisfying, and a good meal for a low price.  Pasta and cannellini beans are cheap to come by, and most home cooks have tomatoes, garlic, and parmesan on hand.  For most cooks, the fresh basil may be the most expensive ingredient, but it really makes the dish, and I always use close to a half cup because I enjoy the flavor so much.
    The best things about this recipe:

    Elegant enough that I’d serve it to company with crusty bread and salad for a casual meal together.

    Whole wheat pasta works beautifully in this rustic dish, providing even more nutrition.

    This recipe really is easy to prepare: the most complex step is mashing the garlic.  Even budgeting $3 for the basil alone, this dish still checks in at less than $2.50 per serving.

    What I did differently:

    The tomatoes are so tasty, three are simply not enough.  I also typically use five or six romas.  I’ve also experimented with cherry tomatoes, which are excellent also - use the entire carton, and just leave them whole for the roasting process.  Seeding 30 little tomatoes is simply too much.

    When I watched Ellie make this dish on her show, I swear she used whole grain penne.  Although the recipe does not reflect this, I can’t imagine using regular pasta as this point, although I’m not yet converted over to whole wheat pastas in general.  The nuttiness of whole grain really stands up to the roasted vegetables and the flavor of the basil.

    The best litmus test for this recipe is actually my husband.  Although he is generally adventurous, he defines a meal as always featuring meat, poultry, seafood… you get the idea.  My husband loves the flavors of the roasted tomato and garlic and finds the cannellini beans so filling, he claims not to miss any additional protein!  I’ve made this penne over and over, and he still gets excited when he begins to smell the roasting vegetables in the oven.

  • Welcome!

    Monday, January 19th, 2009

    Welcome to twopeasinthepantry! It is our fervent wish that you enjoy your time with us as we battle adventurous new recipes, plan and execute party menus, strain to cook on a budget, and attempt to expand the palates of our children and, yes, sometimes spouses. We plan to present to you our successes and our failures and save you the time of looking for what really works, which television chefs actually serve delicious foods, and what a great menu might look like. Between the two of us our interests range from baking that daily loaf of bread to beautiful meat courses and, that favorite of favorites, dessert! 

    Here you will find classic comfort foods as well as more refined dishes. Unfortunately, life cannot always be crème fraiche and caviar, right? In addition to our posh recipes that require a specialty ingredient, we will also be serving up our best of budget cuisine. We have high standards for our economical pursuits; our love of food demands something better than ramen noodles. It has long been our mutual mantra that using fresh, good quality ingredients can influence the taste of a dish almost more than the measurements in the recipe.

    Our virtually limitless enjoyment of cooking will present many different cuisines and methods, from classic roasting, to ethnic baking, to catering meals for the most demanding critics of all: infants and toddlers.

    It is no accident that our friendship began and has been reinforced with food: we met for the first time at dinner with our husbands, who had worked together professionally, and later the same year, Bonnie hosted Thanksgiving at her house. Amber was delighted to find everything about Bonnie’s hosting to be in line with her own style and philosophy, from the place settings, to the home-made stuffing, to the courageously brined turkey. After this first of Thanksgivings, we began trading dinner parties, techniques, and recipes. Together we have discovered specialty ingredients, new flavor combinations, and enjoyed many wonderful meals that we are excited to share with you. 

    We also invite our audience to pose culinary challenges: perhaps a test run for an eggless chocolate mouse, or hosting a dinner party for no more than five dollars per serving, or simply if a technique is really worth all the fuss. Please send your questions and suggestions as we are keen to give advice!