Brocolli and Sun-Dried Tomato
Fusilli
1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil-packed sun-dried tomatoes, drained and
thinly sliced
1 quart blanched broccoli florets, drained (bite-size
pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for
garnish)
Bring a large
pot of salted water to boil. Cook pasta until al dente, 8
to 10 minutes.
Heat olive oil in a large non-stick frying pan over high
heat.
Add salt and garlic; when the garlic just begins to
brown, add thyme and sun-dried tomatoes. Toss and add
broccoli. When broccoli is heated through, add drained
pasta (if pan is not large enough, combine in a large
mixing bowl while ingredients are hot). Add 1 cup
parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan
cheese.
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Dakota Smashed Pea & Barley
Soup
Got one of those cool hand blenders? You know, the kind
of gadget that used to be pitched on those annoying yet
compelling late-night infomercials? It comes in handy for
this recipe, which requires the split peas to be smashed
into a smooth consistency, just like the original. If you
don't have a hand mixer, a standard blender works just
fine. This soup is very tasty and very low in fat. And
the barley gives it a special chunky consistency and
added flavor that isn't found in most pea soups.
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Garnish
chopped green onion
1. Rinse and drain the split peas, then add them to a
large pot with 6 cups of water, chicken broth, onion,
garlic, lemon juice, salt, sugar, parsley, pepper, and
thyme. Bring to a boil, then reduce heat and simmer for
75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6
cups of water in a saucepan. Bring to a boil, then reduce
heat and simmer for 75 minutes or until the barley is
soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup,
use a handheld blender to puree the peas until the
mixture is smooth. You may also use a standard blender or
food processor for this step, pureeing the soup in
batches. Alternately, if you like, you may skip this
step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and
add it to the split pea mixture. Add the carrots and
celery and continue to simmer the soup for 15 to 30
minutes or until the carrots are tender. Stir
occasionally. Turn off the heat, cover the soup, and let
it sit for 10 to 15 minutes before serving. Garnish each
serving with a little chopped green onion.
Makes 8 servings.
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