Name: Pappardelle with Peas and Bacon
Yield: 2 people
Ingredients: 3 slices bacon (large dice); 6 ounces dried Pappardelle pasta (see note); 2 cloves garlic (minced); 2/3 cup heavy cream; 1/3 cup frozen peas (thawed, see note); 1/4 tsp kosher salt; 1/3 cup freshly grated parmesan cheese (plus more for serving); 1 tbsp chopped fresh parsley

Spiced Honey Butter

by Compelled to Cook | Sep 27, 2021 | BREAKFAST AND BRUNCH, CONDIMENTS AND SAUCES | 0 comments

Spiced Honey Butter

My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Spiced Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.

Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

Author: Compelled to Cook

Spiced Honey Butter

Prep Time 15

Total Time 15

Ingredients

1/2 cup unsalted butter, softened
1/4 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp ground clove
1/8 tsp salt

Instructions

Add all ingredients to a medium bowl and mix until smooth.

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Spinach and Feta Shakshuka

by Compelled to Cook | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.

Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Author: Compelled to Cook

Spinach and Feta Shakshuka

Prep Time 30

Cook Time 5

Servings 3 people

Ingredients

1 tbsp olive oil
2 medium leeks, well cleaned
2 cloves garlic, minced
1 cup vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
7 ounces fresh baby spinach
3/4 cup cooked cannellini beans, see note
2 tbsp fresh dill, chopped
1/2 each lemon
6 large eggs
3 ounces feta cheese, crumbled
2 each green onions

Instructions

Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish. Chickpeas would be another great choice.

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Pappardelle with Peas and Bacon

by Compelled to Cook | Jul 24, 2020 | PASTA, PORK | 0 comments

Pappardelle with Peas and Bacon

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!

Author: Compelled to Cook

Pappardelle with Peas and Bacon

Servings

2 people

Servings

2 people

Pappardelle with Peas and Bacon

Servings

2 people

Servings

2 people

Ingredients

3 slices bacon large dice
6 ounces dried Pappardelle pasta see note
2 cloves garlic minced
2/3 cup heavy cream
1/3 cup frozen peas thawed, see note
1/4 tsp kosher salt
1/3 cup freshly grated parmesan cheese plus more for serving
1 tbsp chopped fresh parsley

Servings: people

Instructions

Bring a large pot of well-salted water to a gentle boil.
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.
Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
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.
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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Broccoli Cheddar Frittata

by Compelled to Cook | May 8, 2020 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

Broccoli Cheddar Frittata

Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

Tips:

-Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

-Use good quality eggs.

-Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

-Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

-Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

-A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

Want more?

Spanish Chorizo Frittata

Corn and Bacon Quiche

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

Author: Compelled to Cook

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Ingredients

8 large eggs
1/4 cup sour cream
1/2 cup 2% milk
1 cup grated cheddar cheese lightly packed
1/2 tsp mustard powder
1/2 tsp oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic minced
2 cups coarsley chopped broccoli florets bite size
1/3 cup water
2 each green onions thinly sliced

Servings: servings

Instructions

Preheat oven to 350°F and set a rack in the middle position.
In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
Cut into desired wedges and serve immediately.

Recipe Notes

-Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using. Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

-Gruyére cheese would also be a nice substitute for the cheddar.

-The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave. It does not freeze well.

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Horseradish Cream

by Compelled to Cook | Mar 6, 2020 | CONDIMENTS AND SAUCES, VEGETARIAN | 0 comments

Horseradish Cream

Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

Got a need for more delicious quick and easy sauces?

Creamy Mustard Dill Sauce

Classic Pesto

Balsamic Blueberry Sauce