Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

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Pappardelle with Peas and Bacon served on a wooden plate with dimly lit candles and a linen napkin in the background.

Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!

Ingredients for Pappardelle with Peas and Bacon arranged on a wooden plate garnished with fresh parsley.

Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!

Pappardelle with Peas and Bacon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Pappardelle with Peas and Bacon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Instructions
      1. Bring a large pot of well-salted water to a gentle boil.
      2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
      3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
      4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
      5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
      6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
      7. Serve immediately with additional parmesan cheese.
      Recipe Notes

      -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

      -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

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      Meaty Black Bean Chili

      Meaty Black Bean Chili

      Meaty Black Bean Chili

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      Meaty Black Bean Chili served in a shallow bowl with flatbread, garnished with cheddar cheese, green onions and cilantro.

      Meaty Black Bean Chili is my new favourite chili! For good reason too, it’s hearty and spicy with a punch of freshness from fresh cilantro added at the end. It also uses black beans, which is my favourite bean and they’re a great change from kidney beans. I also like the use of beef and pork for a meaty and hearty chili that is very satisfying. This chili is excellent for potlucks and back yard BBQ parties.

      Meaty Black Bean Chili in a cream coloured dutch oven resting on a navy kitchen towel and wooden trivet.

      Spicy heat is a personal choice for everyone and everyone gets an opinion on how hot their food should be. I don’t care for anything too spicy, and by that I mean, if I can’t taste the other ingredients because my lips are burning so bad, well, that ’s too hot for me. I find the spiciness in this Meaty Black Bean Chilli just right for my liking. It has a subtle spiciness that’s just enough to make me want to eat another bite with fresh cilantro and cheese to mellow the heat. But of course, this is just my opinion, so feel free to add more cayenne or chipotle peppers in adobo sauce if that suits your taste.

      Another great thing about chili is it’s even better if served the next day as the flavours and spiciness have more time meld. It freezes very well and can be kept in a sealed container in the freezer for 1-2 months. Enjoy!

      Meaty Black Bean Chili
      Print Recipe
        Servings Prep Time
        9 cups 30 minutes
        Cook Time
        60 minutes
        Servings Prep Time
        9 cups 30 minutes
        Cook Time
        60 minutes
        Meaty Black Bean Chili
        Print Recipe
          Servings Prep Time
          9 cups 30 minutes
          Cook Time
          60 minutes
          Servings Prep Time
          9 cups 30 minutes
          Cook Time
          60 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
          2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
          3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
          4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
          Recipe Notes

          -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

          -This chili is even better when served the next day as the flavours have longer to meld.

          -Makes about 9 cups of chili and freezes very well.

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          Cheesy Pesto BLT

          Cheesy Pesto BLT

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          Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto.  It’s the indulgent, adult sandwich for the kid in all of us.

          Cheesy Pesto BLT sandwich cut and stacked on a small wooden tray.

          I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven.  One of my first thoughts was a  grilled cheese sandwich.  But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?  

          I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto.  So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese. 

          Ingredients for Cheesy Pesto BLT arranged on a small wooden tray draped with a white kitchen towel.

          Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich.  So don’t just think grilled cheese when graving crispy fried bread and oozy cheese.  Think Cheesy Pesto BLT!!

          Cheesy Pesto BLT
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10 minutes
            Cheesy Pesto BLT
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat a non-stick stick or cast-iron skillet over medium heat until hot.
              2. Butter the outside of each bread slice.
              3. Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
              4. Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
              5. Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
              6. Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
              7. Cut as desired and serve immediately.
              Recipe Notes

              - You can use fresh or purchased pesto in this recipe.  I do recommend using fresh if possible like my Classic Pesto

              -Prep time is based on using pre-made pesto and pre-cooked bacon.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Homemade Pork Breakfast Patties

              Homemade Pork Breakfast Patties

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              Homemade Pork Breakfast Patties panfried in a cast iron skillet and garnished with fresh herbs.

              One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch.  It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat.  Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties.  They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.

              Uncooked Homemade Pork Breakfast Patties on a parchment lined tray ready for pan frying.

              What makes a great homemade sausage patty?

              -don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
              -use dampened hands, fingers and ring molds to form the patties into neat rounds.  Just a dab of water goes a long way to keep the stickiness at bay.
              -season appropriately with enough salt and spices.  Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat.  Salt enhances the herbs too.
              -don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
              -use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
              -measure or weigh each portion for uniform patties that will cook evenly.

              Homemade Pork Breakfast Patties
              Print Recipe
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Homemade Pork Breakfast Patties
                Print Recipe
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Ingredients
                  Servings: patties
                  Instructions
                  1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
                  2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
                  3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
                  4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
                  5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
                  Recipe Notes

                  -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

                  -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

                  -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

                   

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                  Slow Cooker Lentil and Ham Soup

                  Slow Cooker Lentil and Ham Soup

                  A day for family…

                  February 18, 2019 marks Family Day in my province of Alberta, Canada.  A holiday to promote family values and spending time together as a family.  Slow Cooker Lentil and Ham Soup is perfect for your family day weekend.  Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

                  Dinner is ready…

                  With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch.  It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday.  The recipe makes about 10 cups and freezes well too.

                  To ham or not to ham…

                  I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year.   I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference.  The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils.  It’s so, so good.

                  Now, about the lentil…

                  I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil.  It’s a good read with lots of information.  

                  Slow Cooker Lentil and Ham Soup
                  Print Recipe
                    Servings Prep Time
                    10 cups 30 minutes
                    Cook Time
                    7 hours
                    Servings Prep Time
                    10 cups 30 minutes
                    Cook Time
                    7 hours
                    Slow Cooker Lentil and Ham Soup
                    Print Recipe
                      Servings Prep Time
                      10 cups 30 minutes
                      Cook Time
                      7 hours
                      Servings Prep Time
                      10 cups 30 minutes
                      Cook Time
                      7 hours
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
                      2. Cut excess ham away from bone and save for later.
                      3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
                      4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
                      5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
                      Recipe Notes
                      • a smoked pork hock will work in place of a meaty ham bone.
                      • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Cranberry Pork Rib Roast

                      Cranberry Pork Rib Roast

                      Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

                      I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

                      Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

                      Cranberry Pork Rib Roast
                      Print Recipe
                        Servings Prep Time
                        6-10 people 30 minutes
                        Cook Time Passive Time
                        120 minutes 20-30 minutes
                        Servings Prep Time
                        6-10 people 30 minutes
                        Cook Time Passive Time
                        120 minutes 20-30 minutes
                        Cranberry Pork Rib Roast
                        Print Recipe
                          Servings Prep Time
                          6-10 people 30 minutes
                          Cook Time Passive Time
                          120 minutes 20-30 minutes
                          Servings Prep Time
                          6-10 people 30 minutes
                          Cook Time Passive Time
                          120 minutes 20-30 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          Pork Rib Roast
                          1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                          2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                          Cranberry Apple Sauce
                          1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                          2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.