Lemon Risotto with Peas, Proms and a Bake Sale

We've had a few extremely busy weeks and I feel like a broken record repeating it, but it really has been a wild ride here. Between senior proms, my surgery, soccer tryouts and various other functions, it seems almost impossible to find any time in the kitchen, nonetheless take pictures or write something. I might as well apologize already in advance, because until the middle of June I don't see it getting any better. 

To get back to the Proms though, both of them were a rousing success. She looked beautiful to her father and I (and we might be a tiny bit biased on this) and made us both choke up when we realized that our little girl is not so little anymore. The second prom which she attended with her best friend really hit us hard, they all looked so grown up and the little twinge I've been getting in my stomach about her leaving us soon hasn't let up and reality is starting to set in more with each day. Either way, I promised you all a picture, so here it is. Our daughter is the one in the pink dress which fit her personality perfectly and the girl in the yellow is her best friend.

The second thing on my agenda today is to let you all know that I'm participating in an online bake-sale that Becky from "Baking and Cooking, A Tale of Two Loves" is hosting on May 2nd. The bake-sale is going to be in the format of a silent auction and you can bid on some great goodies. Becky is hoping to raise money for a very worthy cause: Relay for Life, that will benefit the American Cancer Society and which she is also participating in. My contribution for this auction will be my Nutella Chocolate Cookies. The highest bidder will be able to pick their choice of bittersweet, semisweet, milk chocolate or white chocolate chips to customize the cookies to their taste. I hope you'll hop on over and check out all of the goodies up for auction and support a great cause that is very near and dear to my heart as well. My own daughter is actually participating in one of the Relay's for Life in our home state and will be walking in honor of her Opa, my dad, who passed away from cancer a few years ago.

Trying to bring this hodge podge of a blog post back to food isn't going to be very easy or eloquently, but here it goes, just pretend I'm doing a fine job. This Lemon Risotto with Peas has been in my recipe files for several years and it truly is perfect for, well Spring. I found this recipe in a Light and Tasty Magazine and besides the fact that it is actually somewhat healthy, it also tastes great. If you've ever cooked a risotto, you know that they are not hard, but they do take a little bit time and quite some stirring. This risotto has a wonderful bright taste from additions of white wine, lemon juice and lemon zest, but also a creaminess that only a well cooked risotto produces, along with the sweetness of peas and the nuttiness of freshly grated Parmesan. I usually serve this risotto alongside grilled salmon, but chicken or even lamb are just as tasty. If you enjoy a good risotto with a nice lemony flavor this is definitely a great recipe to try.

Lemon Risotto with Peas

~makes 8 servings~

(Print this recipe)

Ingredients:

5 to 5 1/2 cups chicken broth

2 shallots, finely chopped

2 tablespoons unsalted butter

1 1/2 cups uncooked Arborio rice

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1/3 cup white wine

3 tablespoons freshly squeezed lemon juice

1 cup frozen peas, thawed

1/2 cup grated Parmesan cheese

1 1/2 teaspoons grated lemon peel

Directions:

In a medium saucepan, heat broth and keep warm.

In a large nonstick skilled, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.

Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes.

Add the peas, Parmesan cheese and lemon peel; cook and stir until heated through. Serve immediately.

Adapted from: Light and Tasty Magazine

Shepherd's Pie

 

Every year we celebrate St. Patrick's day. Not because we are Irish, in fact neither my husband nor I have one bit of Irish blood running through our veins, but we celebrate it simply because we like the food. We also like the beer, are fond of Irish butter and cheese and who can say no to some good Irish coffee? We also enjoy listening to U2 and are fans of The Cranberries. Most of all who can forget the years of reign by The Lord of the Dance,  Michael Flatley and his crew, as they were touring the world (even though it is quite debatable if being able to move your legs like this is completely natural). See, with all of this said, we could "almost" pass as Irish. Hence, we are not, but we can at least pretend once a year. Our typical meal for this holiday does include Corned Beef and Colcannon, however our kids are not the biggest fans of this dinner, so in order to keep the peace, I decided to smooth things over with another Irish specialty beforehand.

Shepherd's pie refers to an Irish meat pie made with minced beef (ground beef) and with a crust made from mashed potatoes. I've been tinkering with a few different recipes for this dish for years and while the end results were tasty, I was convinced they could be improved upon. While I was searching for yet another version to try, I found this recipe on Foodnetwork.com. It is a recipe by Melissa d'Arabian who starred in The Next Food Network Star. In all honesty, while she was competing on the show I wasn't a big fan of hers, and I don't think I've ever watched her show, but she definitely hit a home-run with this recipe. This Shepherd's Pie is the real deal. It is full of flavor and utterly delicious.  A great filling and an even better topping make this truly a stand-out. Bacon, onions and ground beef are cooked along with carrots and peas in a flavorful gravy composed of Guinness Beer, beef broth and spices. The topping receives extra love from 10 garlic cloves, sour cream, more beef broth and cheese which will assure that every bite of this will make for a wonderful dining experience.

This Shepherd's pie, in my opinion, is as good as it gets and is my new go-to recipe. My kids loved this meal and so did the adults. It is comforting and perfect for a chilly day. Yes, this will take you a little bit longer than opening a jar of gravy and mixing it with ground beef and frozen veggies, before topping it with boxed mashed potatoes as many recipes I've seen suggest, but sometimes good things require extra love and time to turn into something truly spectacular.  So, keep in mind that if corned beef might not be your first choice for St. Patrick's Day, this recipe is a fantastic alternative, especially when served with a nice glass of cold Guinness. Cheers, or as they say in Ireland; sláinte!

Shepherd's Pie

(Print this Recipe)

Ingredients:

For the Garlicky Potato Topping:

2 pounds Yukon Gold potatoes, peeled and cut into eights

10 whole garlic cloves, peeled

1/2 cup sour cream

1/3 to 2/3 cup beef broth

4 tablespoons butter, softened

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Filling:

4 slices bacon, diced

1 tablespoon olive oil

2 medium onions, chopped

1/2 teaspoon kosher salt, plus 1 teaspoon

1 teaspoon sugar

1 1/2 pounds ground beef (I used 93 % lean)

3 medium carrots, chopped

1 1/2 cups frozen green peas, thawed

2 garlic cloves, minced

3 tablespoons tomato paste

1 1/2 tablespoons all-purpose flour

1 bottle of Guinness Beer

1/2 cup beef broth

1 teaspoon finely minced fresh rosemary leaves

1/2 teaspoon freshly ground black pepper

1/2 cup grated Cheddar cheese

2 tablespoons chopped fresh parsley leaves

Directions:

For the Garlicky Potato Topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/3 cup of the broth, butter, salt and pepper, and mash until everything is smooth and the ingredients are incorporated. If the mixture is too dry, add the remaining 1/3 cup broth. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch  baking dish with nonstick spray.

For the Filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 7 minutes. Sprinkle in the sugar, and cook, stirring, occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, the broth, rosemary, 1 teaspoon of kosher salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 10 - 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Adapted from: Melissa d'Arabian

Tyler Florence's Ultimate Beef Stew

Our "cold" days are pretty numbered living here in Arizona. Any kind of chill in the air has us running for jackets, boots and scarves along with warm comfort food like soups and stews. Maybe it's because our winter season is so short that these meals are looked forward to and beloved. We are quite spoiled with the weather in Arizona, especially during the fall/winter/spring months. What we consider "cold" is pretty laughable by the rest of the country's standards. However I'm convinced that in order to survive our extremely hot summers our blood thins and once the temperatures dip below 65 degrees we are just not equipped anymore to take the cold. It is pretty humorous to watch all of the tourists flocking to Arizona during this time of year. Most of the "natives" are wearing winter clothes, but you can pick out all the tourists sporting t-shirts, shorts and flip flops once the thermometer hits 60. It's a heat wave, especially if you've just arrived from North Dakota, Wisconsin or any other northern state. 

Taking full advantage of the temperatures dipping last weekend, my husband was craving beef stew. Not just any old beef stew, but Tyler Florence's Ultimate Beef Stew. I have made a few beef stews over the years and all of them were an improvement over my first encounter with "Dinty Moore", which my husband introduced me too while he was in the military. Beef stew can be extremely blah or it can be a fantastic, flavorful meal. Tyler's recipe falls into the latter category.

Let me start with prefacing that this is NOT a meal that is cooked in 30 minutes. This is one recipe that requires time, but the end result is well worth the effort. This is definitely a weekend meal for us since weekdays are always busy. This is also not the cheapest of meals, especially if you use quality ingredients. However, I can justify the expense many times over by realizing that taking a family of 5 to a restaurant would be way more expensive. I followed the recipe pretty closely, but thought I would share a few pointers that I picked up while cooking this recipe. First off, the recipe calls for 2 cups of flour. This is an utter waste. The flour is used to coat your cubed stew meat and I used 3/4 of a cup at most. So start with one cup, it will be plenty. Secondly, this recipe calls for 1 bottle of red wine. It is important to use a good, well rounded bottle, something you would enjoy drinking as well. Do NOT use cooking wine, cooking wine is an abomination as far as I'm concerned and should never be used to cook with, it will ruin pretty much every dish. Also, if you don't like cooking with wine, then I would suggest finding a different recipe. There are no substitutions in this case, since the wine and acidity will help break down your meat, add flavor, depth and will overall end up making this meal extraordinary. I used a good middle of the road wine (Murphy-Goode: Liar's Dice), that I typically have on hand and it compliments this dish exquisitely.

I also used Yukon gold potatoes, rather then small new potatoes since this is what I usually have at home and it tasted great. The recipe calls for pearl onions, this is were I messed up slightly and simply forgot to grab some at the store. Instead of running back out, I decided to substitute with 1 large yellow onion, which I chopped and sauteed in 1/2 tablespoon of olive oil before adding. 

This dish calls for ground cloves and a slice of orange zest. I briefly considered leaving it out, since in all honesty it sounded strange to me, but I'm glad I decided against it and went for it. You won't be able to detect either, but they added to the overall complexity of the dish. Last, but not least, the recipe calls for thyme sprigs. I used some butcher's twine to tie them together. Brilliant idea and much easier to remove once the dish is cooked than trying to sift for thyme stems.

The smell  of this recipe while cooking was indescribable and the finished meal turned out to be a hit. Totally worth the time, effort and ingredients makes this another wonderful Tyler Florence recipe. My husband's craving for a good stew was more than satisfied and considering that all of the kids had seconds, it was definitely a crowd pleaser.  I simply served this with some Peasant bread on the side and my husband enjoyed the stew topped with a bit of horseradish. What made this dish even better was the rainy, cold weather we had while eating along with a couple of glasses of red wine. This is pretty much what a perfect Sunday should feel like in the winter.

Tyler Florence's Ultimate Beef Stew

(Printable Recipe)

Ingredients:

1/4 cup extra-virgin olive oil
3 tablespoons butter
1 cup all-purpose flour (this is a change from the original 2 cups)
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Kosher salt and black pepper
1 bottle good quality dry red wine 
8 fresh thyme sprigs (tied together with butcher's twine) 
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1 pound Yukon gold potatoes, peeled and diced
1/2 pound carrots, peeled and sliced
1 large onion, diced and sauteed in 1/2 tablespoon olive oil 
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas, frozen or fresh

Preparation:

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour in a large, shallow dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add diced potatoes, sliced carrots, sauteed onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last few minutes or cooking. Season one more time with salt and pepper and remove the thyme sprigs.

Adapted from: Foodnetwork

Peas and Carrots "German Style"

Peas and carrots mixed together always bring me back to my childhood. It was my absolutely favorite vegetable my mom prepared, and to this day, it holds a special place in my heart. It is a super kid friendly vegetable mix, and my children have loved it since they were little babies and were able to start eating table food. This is another one of my mom's recipes that I made sure to acquire as soon as I moved out, and it has been a staple in our home ever since.

The dish is reminiscent of creamed vegetables without the heaviness. It starts by sauteing diced onions in a bit of olive oil. Cleaned, chopped carrots are added and sauteed for a minute. A little bit of water is added along with a vegetable bouillon cube, salt, and pepper. Frozen peas are thrown into the mix, and everything is cooked until the carrots are soft, but still have a bit of bite left to them (nothing worse than mushy vegetables). A couple tablespoons of heavy cream along with freshly chopped parsley add the finishing touch. This recipe is certainly not difficult to fix, chopping the vegetables will be the hardest "chore" in this dish. After that, it is finished in no time.

I especially like to serve this along side mashed potatoes or simple boiled potatoes and a protein. Anything from a steak, to chicken or pot roast will be delicious. It is a very mild vegetable that is always incredibly well received, and despite the few ingredients, it tastes fresh and flavorful. So, if you are still guilty of heaving canned peas and carrots in your pantry, go ahead, and try this from scratch version, you might never go back to store bought again!

Peas and Carrots "German Style"

(Print this Recipe)

Ingredients:

1 tablespoon olive oil

1/2 medium onion, finely chopped

2 cups carrots, diced

1 cup water

1 vegetable bouillon

Salt and pepper to taste

2 cups frozen peas

2 tablespoons heavy cream

2 tablespoons fresh parsley, minced

Directions:

In a medium saucepan over medium-high heat, add onion to the olive oil and saute until the onion turns translucent and slightly soft. Add the carrots and cook for another minute. Add water, vegetable bouillon, salt, and pepper. Bring to a boil, add the frozen peas, turn down heat and simmer for about 5-10 minutes or until the carrots have the desired consistency. Add the heavy cream and parsley, taste for seasonings and serve!

A Susi's Kochen und Backen Family Recipe

Potato-Pea Salad

I'm always on the hunt to add to my salad repertoire for the summer months and BBQ season. This is how I found this wonderful potato salad. I think there is no such thing as too many salad recipes. I thrive on trying out new dishes, and also on not eating the same thing all the time. True, I do have a few recipes that date back to my childhood which I will make to this day since they are pure comfort food but my family has fun with new meals and they enjoy giving me commentary on what to improve or when to toss the recipe and ban it forever from the table.

This salad was well received all the way around. Considering the 4 main "players" are potatoes, peas, bacon and cheese I didn't think it was going to go any other way. The salad is a combination of a tasty potato salad and a pea salad. Two of my favorites combined into one was all I needed to be convinced to make this dish.

I like to make all of my potato recipes with Yukon Gold potatoes (or any other waxy kind). I think they hold their shape much better than russet potatoes even after boiling. Nothing worse than a "mushy" potato salad. Usually I steam my potatoes with the skin on to make potato salad and remove it after they are cooked, but in this recipe it calls for peeling and slicing the potatoes prior to cooking. I stuck with my regular method, but I'm sure either way works fine.

The recipe calls for cheddar cheese, so I decided to go with my favorite extra sharp cheddar. I don't ever bother with mild or medium cheddar since I want to be able to taste the cheese, and I believe by using a cheese with more flavor you tend to use less, hence you save a few calories and don't we all like to do this when we can. The salad also calls for regular mayonnaise, but can also be made with the low-fat kind since the mayo just helps bind it all together and is definitely not the star of this dish. The recipe makes enough to feed a big family or a small crowd, but can easily be halved or quartered if you are cooking for less.

If you are looking for a unique salad to add to a BBQ for Father's day, look no further and make this one. Dad will thank you!

Potato-Pea Salad

(Print this Recipe)

Ingredients:

8 strips bacon

2 pounds Yukon Gold potatoes, peeled

2 cups frozen peas, thawed

1 cup (8 ounces) diced sharp Cheddar

1 cup mayonnaise

3 tablespoons mustard

1/2 teaspoon onion powder

Salt, Pepper and Cayenne Pepper to taste

Directions:

Bring a pot of salted water to a boil for the potatoes.

Cook bacon until very crisp; transfer to a paper-towel-lined plate to drain. Crumble bacon; set aside.

Quarter potatoes. Thinly slice potatoes with a knife or mandoline. Boil sliced potatoes until tender but not mushy, about 5 minutes. Rinse potatoes to remove excess starch and drain well; transfer to a large bowl. Add peas, 3/4 of the crumbled bacon and cheddar; toss gently to mix.

Combine mayonnaise, mustard, and onion powder in a separate bowl. Season with salt, pepper, and cayenne pepper. Gently fold mayonnaise mixture into potato mixture. Adjust for additional seasonings if needed. Chill until ready to serve. Before serving, sprinkle reserved bacon bits over salad.

Adapted from: Cuisine at Home

Crunchy Pea Salad

I found the recipe for this salad many years ago online and have loved it ever since. I suppose you really need to like peas to enjoy this salad, so if you do, I hope you'll give this one a try. It is one of my favorite salads to serve in the spring/summer time.

The salad is made quickly, and is beautiful to look at. It is also easily taken along for picnics and potlucks and is still tasty after a couple of days in the refrigerator. Radishes, water chestnuts, and fresh sweet red pepper add great crunch and contrast to the bright green peas. The dressing is whisked together quickly and tastes fresh and light despite the mayonnaise. However, if you are watching your diet, feel free to use low fat mayonnaise in the dressing without compromising taste. 

  

Crunchy Pea Salad

~makes 6-8 servings~

(Print this Recipe)

Ingredients:

1 package (16 ounces) frozen peas, thawed

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/2 cup radishes, diced

1 medium sweet red pepper, diced

1/2 cup red onion, diced

1/2 cup mayonnaise

1 tablespoon fresh dill, chopped

1/2 teaspoon garlic salt

2 teaspoons poppy seeds

2 teaspoons lemon juice

Salt and Pepper to taste

Directions:

In a large bowl combine the peas, water chestnuts, radishes, red pepper and onion.

In a small bowl combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Almost Crab Salad

Many years ago I found a recipe for shrimp pasta salad in one of my cooking magazines. It looked and sounded good for a lighter summer meal. So I went looking through my freezer for shrimp which I could have sworn I had some on hand. Of course there were none, the only "seafood" I could find was imitation crab meat that I had bought in case I ever came across a recipe that would use it.

I figured I might as well try to use it in this salad and needless to say, it's been years. I've never made the original with shrimp since we've been in love with this salad ever since the first time I made it. Many times this is my go-to salad on a busy day since I can make it early in the morning and just let it hang out in the fridge till dinner time. I serve this often as a main dish with just a crusty loaf of bread and fruit (like watermelon) on the side.

The salad has a wonderful flavor combination brought on by the sweetness of the peas and the imitation crab. It also has a little bit of crunch from the green onions and a wonderful tart, creamy dressing that is enhanced with lemon juice and dill.

This salad is a great salad for those hot, busy days, I hope you give it a try!

Almost Crab Salad

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

1 pound imitation crab meat

1 1/2 cups (12 ounces) frozen peas

3/4 cup green onions, finely sliced

1/4 cup fresh parsley, minced

2 tablespoons fresh chives, minced

3/4 cup (6 ounces) plain yogurt*

1/2 cup sour cream*

1 cup mayonnaise*

1/4 cup fresh lemon juice

1/4 cup fresh dill, minced

Salt and Pepper to taste

* Low-fat yogurt, sour cream and mayo can be used with equally good results

Directions:

In a large bowl, combine the pasta, imitation crab, peas, onions, parsley, and chives.

In a small bowl, combine the yogurt, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper to taste.

Pour over pasta mixture and toss gently. Cover and refrigerate at least 2 hours before serving.

Layer Salad

 

Layer Salad is one of my husband's favorite salads. It is also a great salad to take along to any BBQ, picnic, or potluck since it's visual appeal alone is a stand out.

This salad is best made a few hours ahead before serving so the frozen peas can un-thaw. Preparation for this salad is a little bit involved since you are chopping, grating and cooking the individual layers, but the results if presented in a nice glass trifle bowl are stunning.

This salad usually has something for everyone with all the different components of sweet, salty, crunchy and creamy. It is important however, that all the ingredients are at their prime. So don't skimp on sub-par vegetables since they are the star in this dish. A good quality mayonnaise is also key since it is mainly what makes your dressing. It is also a salad that if taken somewhere, the bowl is empty when you return home.

Hopefully you like this as much as we do when you serve it at your next function.

Layer Salad

(Print this Recipe)

Ingredients:

1/2 head Iceberg Lettuce, shredded

1/2 medium red onion, diced

2 medium carrots, shredded

2 cups frozen baby peas

1 medium red pepper, diced

1/2 pound bacon, cooked and crumbled

6 ounces sharp cheddar cheese, shredded

Dressing:

1 1/2 cup mayonnaise (I like Best Food's)

1/4 cup sour cream

1 tablespoon sugar

1 tablespoon white vinegar

Salt and Pepper to taste

Directions:

Layer the ingredients in the order listed into a trifle or other glass bowl reserving some of the bacon if desired to sprinkle on top.

Whisk the dressing ingredients in a separate bowl making sure to taste for seasoning. Spread dressing over entire bowl making sure to cover the entire surface. Cover with plastic wrap and refrigerate for a couple of hours. Before serving add reserved bacon bits.

Susi's German Pasta Salad

Growing up in Germany I was introduced to this pasta salad as a young girl. I guess my mom found the recipe sometime in the 70's in a magazine and it has been a family favorite ever since.

I always looked forward to my mom making this salad. I remember us (my sisters and I) putting dibs on the leftovers if there were any. I introduced my own family to this recipe many years ago and it has been just as well received. My children will also fight over the leftovers, just like I did many years ago with my own siblings.

This pasta salad is made quickly and tastes great with just about anything from grilled chicken, to pork, beef, or sausages. Sometimes I even leave the ham out and make it a true vegetarian option depending on who is eating.  Because of the mild flavor of the canned peas and carrots this salad has proven over and over that it is a favorite with kids even if they are not too keen on vegetables. The dressing isn't as rich tasting due to the sour cream content which will cut the heaviness of the mayonnaise but I've also made this salad time and time again with low fat ingredients with the same great results.

I hope you'll give my German version a try, maybe it will become a family favorite for you as well.

Susi's German Pasta Salad

(Print this Recipe)

Ingredients:

8 ounces Elbow Pasta 

1 (15 ounce) can Baby Peas, drained (I prefer Le Sueur Brand)

1 (15 ounce) can Baby Carrots, drained and sliced (Le Sueur Brand)

1 (6 ounce) pack boiled Ham, diced

1/2 cup pickles, diced

2 tablespoons pickle juice

1 tablespoon white vinegar

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons prepared mustard

1 tablespoon pickle juice

Pinch of sugar

Salt and Pepper to taste

Directions:

Cook pasta according to package directions, drain and place in a large bowl. Immediately add the pickle juice and vinegar, toss to coat the pasta. Let cool slightly, then add the peas, the carrots, ham, and pickles. Mix together.

For the dressing add sour cream, mayonnaise, mustard, pickle juice, sugar, salt and pepper in a medium bowl. Whisk together. Taste for seasonings.

Add the dressing to the pasta mixture and toss to coat. Refrigerate for about 2 hours before serving. 

A Susi's Kochen und Backen Family Recipe 

Springtime Shell Salad

We are a barbecuing family and since it is barbecue weather year round where I live, I'm always looking for side salad recipes. I have quite some in my recipe files and I'm sure that I will be sharing them with you throughout the next several months. You will be finding recipes for pasta salads, potato salads, rice salads, grain salads and vegetable salads. Nothing is off limits in our house and we are always trying to enrich our meals with new and exciting ingredients. 

This salad came about after I decided to combine two of my favorite salads (pasta salad and English pea salad) into one. The result was delicious. Even my pea hating oldest kid loved this one and had seconds. I will be making this salad again on many more barbecue occasions.

Springtime Shell Salad

~serves 8-10~

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

6 ounces medium or sharp cheddar cheese, cut in small cubes

2 cups baby peas, fresh or frozen

1 medium red pepper, chopped

1/2 medium onion, chopped

1/3 cup sweet pickle relish

1/2 cup mayonnaise

3/4 cup (6 ounces) plain yogurt

1/4 cup chopped pimientos

Salt and Pepper to taste

Directions:

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.