Category: Vegetarian

Posted on

Party time: Veggies and Dip Cups

veggiesanddip.TheCubanReuben.comSummer is just around the corner, and for many of us, that means party season is upon us. Throwing a party can be a daunting task when you think about feeding all your guests, but with a little bit of prep time and a little creativity, it can simply be a piece of cake.

This weekend, we celebrated my little nephew’s first birthday. It’s hard to believe that it’s been a year since we welcomed him into the world! My brother and sister-in-law did an incredible job planning the little guy’s birthday party, and all their friends and family were in attendance. When you combine a Cuban family with a Mexican family, this means that there were 75+ guests in attendance. That’s a lot of mouths to feed. Jessica and Jeff made sure all the prep work was done ahead of time, so that they could enjoy the festivities with little Matty.

birthday cake.TheCubanReuben.com
Matty’s first birthday party.

Even when I host dinners or events for far fewer people, I use the same technique. I always plan a menu that I can be at least 75% finished with before my guests arrive, so that I can enjoy their company. Take my veggies and dip cups, for example. The night before the party, I prepared all of my vegetables by slicing them into sticks, so that the morning of Matty’s party, I just had to pour a little dip into the cups and fill them with the pre-sliced veggies. Easy as pie!

These are a crowdpleaser, as well, because they are easy to hold, and the veggies are contained in a single cup, rather than rolling around a plate. My favorite time to serve these is when we host daytime or outdoor events, when the ambiance is more casual and relaxed. They are essentially the old standard crudite platter, served up in an easy, portable, way. Try them with a variety of vegetables paired with your favorite dip, and you’ll watch them fly off the platter as you  sit back and relax at your next summer party.

Party time: Veggies and Dip Cups
 
Recipe type: Appetizer
Serves: 60
Prep time:
Total time:
Print
 
An easy, portable spin on an old veggies and dip tray classic.
Ingredients
  • 4 lbs carrots, peeled
  • 3 large, seedless or hothouse cucumbers
  • 3 bunches celery
  • 6 red bell peppers
  • 1 large container Ranch dressing
  • 60 small plastic cups
Instructions
  1. Slice the carrots, cucumbers, celery and bell peppers into relatively equal sized strips, long enough to just stick out from the top of the plastic cups.
  2. Lay out the cups on trays, and pour about 2-3 Tbs. of Ranch dressing in each cup.
  3. Add vegetables to the cups, and serve.

 

Enhanced by Zemanta
Posted on

What’s in a name: Peas with Pasta and Mint

Peas and Pasta The year I was born, Jennifer was the most common name for girls. Suffice it to say, I grew up with no less than 3 or 4 Jennifers in my class at any given time. With that in mind, we all had to adopt our own variation of the root name, and soon I was known as “Jenny.” But never had I regretted that decision more than the Summer of 1994, when the American classic, “Forrest Gump,” was released in theaters. I thought I’d never hear the end of the phrase, “Jenny and me were like peas and carrots.” My SoCal friends would do their darndest to take on a Southern drawl, but their Golden State roots always betrayed their accents. I never fully understood the phrase to be one of endearment, either, because the only peas and carrots I knew where the mushy variety served from a can in the school lunch line. I don’t think I know anybody who ever liked those.

If I could go back in time and rewrite the script for the movie, I’d change the line to peas and pasta. Peas and pasta and mint, for that matter. To me, few things go better with peas than pasta and mint, and my latest recipe features this exact mix. To recreate my recipe, you could easily use any old pasta shape of your liking, but I specifically chose campanelle pasta for its signature bell shape, which acts as a sort of basket for the little peas. Each pasta bell is coated in luxuriously creamy and slightly sweet mascarpone cheese, which melts into a light sauce, perfumed by caramelized onions and woodsy crimini mushrooms.  With just a sprinkle of fresh mint, this dish is elevated from ordinary to irresistible. Since Shavuot is quickly approaching, keep this recipe in your arsenal when you’re looking for something cheese-y.

Peas and Pasta close-upIf ever a sequel to Forrest Gump is in the works, we’ll have to make sure the producers know about the newest best pairing in town.  “Jenny and me was like peas, pasta and mint.” If you ask me, I’d say it has a nice ring to it.

 

5.0 from 1 reviews
Peas with Pasta and Mint
 
Author:
Recipe type: main
Serves: 4-6
Prep time:
Cook time:
Total time:
Print
 
Bell-shaped pasta acts as the perfect basket for these peas, coated in a warm mascarpone sauce.
Ingredients
  • 16 oz Campanelle pasta
  • 2 Tbs. olive oil
  • 1 small onion, chopped
  • 1 pint crimini mushrooms, chopped
  • 2 garlic cloves, finely minced
  • 2 cups frozen peas, thawed
  • 8oz mascarpone cheese
  • 3 TBS fresh mint, chopped
  • Kosher salt
  • fresh ground pepper
Instructions
  1. Cook pasta according to packaging, until al dente.
  2. Meanwhile, add olive oil in a separate saute pan, and heat over medium heat. Add the onions, and cook for 5 minutes. Add the mushrooms and garlic, and stir gently. Cook for 5-7 minutes or until mushrooms have cooked through. Season with a pinch of salt and pepper.
  3. Drain the cooked pasta, reserving 1 cup of the starchy pasta water.
  4. Gently fold in the thawed peas to the onion mix. Stir in the hot pasta, and mix in the mascarpone cheese. Lower heat, and let cheese melt. If needed, stir in 1 TBS of the reserved pasta water, to thicken the sauce.
  5. Top with fresh mint.
  6. Can be served hot or at room temperature.
Notes
*If you are using fresh peas, be sure to steam them before adding to this recipe.