Bow Ties with Sausage and Leek Sauce

This has become one of our favorite dishes. It is a departure from the more traditional tomato-based sauce with pasta. If you don't have shallots, use green onions or garlic. This freezes well and reheats beautifully in the microwave.

6 qt. salted water
2 lg. leeks
2 tbsp. olive oil
1 lb. Italian sausage
1 tbsp. minced shallots
2 tbsp. butter
1 c. defrosted and drained frozen baby peas
1 c. chicken stock
salt and freshly ground black pepper
1 lb. bow-tie pasta
1/2 c. freshly grated Parmesan cheese


1. Bring salted water to a boil.
2. Meanwhile, prepare the leeks: cut off and discard top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3. In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 min. Add the leeks to the skillet and cook, stirring, until wilted, about 5 min. Stir in the shallots and cook for 1 min. Add 1 tbsp. of the butter, peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 min. Season with salt and pepper, cover the skillet, and set aside.
4. Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente–tender, but firm–about 12 min. Drain the bow ties well and return them to a pot over low heat.
5. Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tbsp. butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like. 6 servings.

Minnesota Pork Chops

This is so easy. It contains three of my favorite things (pork, wild rice and mushrooms).

6 pork chops
salt & pepper
1 c. wild rice, uncooked
1 1/2 c. chicken broth, boiling
8 oz. mushrooms, sliced
1 can cream of mushroom soup

1. Brown chops. Season with salt and pepper.
2. Grease a 9x13 pan. Sprinkle washed rice in bottom. Add chicken broth and mushrooms. Arrange chops on top. Spoon soup on top.
3. Cover with foil. Bake for 1 1/2 - 2 hours at 350 F.

Marinated Black-Eyed Pea Salad

One of my resolutions for this year is to eat more beans. Beans are good for you. I gave up on the usual resolutions like lose weight and be a better person. Those types of statements just set you up for disappointment.

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chilies, seeded and finely chopped
4 (15 oz.) cans Black-eyed peas, rinsed and drained
2 tbsp. chopped fresh parsley
1 clove garlic, minced
1/2 c. red wine vinegar
2 tbsp. balsamic vinegar
1/4 c. olive oil
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. ground black pepper
4 slices bacon, crumbled

1. Mix the yellow and red peppers, onion, jalapeno chilies, black-eyed peas, parsley, and garlic together in a large bowl.
2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3-4 hours. Just before serving, stir in the crumbled bacon.