Ok so here I am…you should probably know a little more about me before we begin our journey…
I am 25 years old.
I live in California (land of health nuts and all things vegan…)
I am a professionally trained Chef
I do not work in a professional kitchen
I am a Nanny/Personal Chef for 2 girls
I love food, Photography, and Friends (usually all 3 together is the best!)
I love to write, blog and otherwise outwardly express my innermost feelings (usually comes out sounding like frustration…I apologize in advance for that)
I have only a few things I simply do not like to eat…but am always willing to try them done new ways
So thats just the basics I guess…Heres the low down…I am overweight…not terribly…but just enough to make me concerned about type 2 diabetes and high cholesterol…so My partner and I decided it was time for a habit and lifestyle change.
I believe the best way to do any habit transformation is slowly…taking on a bit at a time. so to start for the next 30 days my partner and I will cut out In-and-Out (Sad day I know…lol this is why I am overweight…) and other connivence food…as well as limiting starch intake and upping our daily veggie intake…
basically I’m gonna stop eating crap…and start eating veggies.
Since I am the cook of the house…it is now my job to find delicious and healthy veggie recipes that do not consist of the following…Simmer in water add salt….cuz that gets old real fast…so if anyone has some delicious vegetable recipes I would love to hear them….until then…I’ll share a recipe for a delicious salad I had on 4th of july with some wonderful friends
Snap Peas with Pancetta and Pecorino
Ok ok i know what your thinking…not exactly super healthy with the addition of bacon but you gotta start somewhere right…and I am telling you this salad will knock your socks off it is so good. Funny thing is…I HATED snap peas until I tried this salad…all my life i have eaten them whole no trimming no nothin (thanks mom) and hated the bitter aftertaste…and when I tried this salad I could not believe it was sugar snap peas…come to find out…I have been eating snap peas wrong my ENTIRE life…when they are trimmed they are sweet, tender and absolutely delicious…go figure…now I am a major fan of snap peas! woooo!
1 tablespoon salt
1 pound sugar peas, trimmed
1/4 pound pancetta, diced
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1/4 cup minced red onion
5 tablespoons freshly grated Pecorino Romano cheese
salt and freshly ground black pepper
My note…for those of you who…like me did not know sugar snap peas need to be trimmed…let me just give you the basics…basically just cut off the stringy part towards the edges of the seed pod…and cut off the pointy ends…you’ll be good…trust me it makes a world of difference.
Bring 2-3 quarts of water to a boil in a large pot and add 1 tablespoon salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the snap peas into the boiling water for about 15 seconds, drain in the colander in the sink, and immediately put them in the bowl with the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in bowl.
Meanwhile, place the pancetta and 1 tablespoon of water in a medium saute pan and cook over medium heat, tossing occasionally, until the pancetta is browned evenly and crisp. Transfer to a plate lined with paper towels to cool.
To make the vinaigrette, whisk together the olive oil, vinegar, and lemon juice. Pour vinaigrette over the snap peas, add the red onion, pancetta, and Pecorino. Toss well and season with salt and pepper, to taste.
sorry no pictures this time…i didn’t have my camera at the 4th party…and i haven’t had a chance to replicate the salad yet.