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Capellini, Garlic, Lemon and Egg Pasta

Pasta with garlic, lemon, and an egg is a delicious quick & easy dish. #recipe #pasta #preservedlemons @MJsKitchen

 

I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This pasta with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta but if you use capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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Tortellini with Roasted Pepper and Onion

Tortellini with Roasted Pepper and Onion sauce @MJsKitchen

In the fall when red bell peppers are plentiful and cheap, I buy a lot of them. Most get roasted and peeled, then wrapped individually for the freezer.  All winter I used them on pizza, in sandwiches and pasta dishes, and in salads.  The other night in trying to come up with starter for a small dinner party, I found the last two frozen bell peppers buried in the freezer. That lead to the creation of this roasted bell pepper and onion appetizer.  It was a big hit and I will be making it again!

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Pasta Salad for Parties, Potlucks, and Picnics

Orzo, preserved lemons, olives, veggies and pine nuts make the perfect salad for parties, potlucks and picnics. mjskitchen.com

A Lemony Orzo Salad

This recipe makes a huge bowl of pasta! This salad can be served hot, cold or at room temperature making it a great dish for parties, potlucks, and picnics, or really – just anytime you want it. There’s no meat, mayo, egg or anything to go bad if it sits out for a few hours.

When I make it for the two of us, we usually get two meals and a couple of lunches. Yes – we can make a meal out of it, it’s so good! Bobby eats the leftovers cold. I prefer them warm or at room temperature so I’ll microwave mine for about a minute. Sometimes we’ll add a little more protein to the salad by sauteing a few Creole seasoned shrimp in some butter and serving on top of the pasta.

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Thai Chicken Pasta with Simple Vegetables

Thai chicken pasta with simple vegetables @mjskitchen | mjskitchen.com

I love Thai food – some really unique flavors and oh so spicy.  So playing with incorporating Thai flavors into my own dishes has been a lot of fun.  For this Thai chicken pasta I took a typical chicken and vegetable pasta dish and added a twist –  Thai red curry paste and fish sauce.  The curry paste provides the heat and that can be controlled by how much paste you use.  We typically go for medium (1/2 tsp. paste), but one of my brothers loves things hot, so 1/2 tsp. isn’t near enough for him.

Like any chicken and vegetable recipe there is a lot of versatility, so be sure to see Kitchen Notes for some ideas.

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