Spaghetti Carbonara with leeks and pancetta

Ingredients:

8 ounces uncooked spaghetti
1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large egg
1 large egg white
1/2 cup chopped pancetta (about 2 ounces)
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley

A small amount of the pasta's cooking liquid is whisked into the egg mixture to prevent the eggs from overcooking when added to the hot pasta. This procedure, called tempering, results in a rich, creamy sauce that easily coats the noodles.

Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.

Lemon Baked Chicken and Baked Potatoes with Broccoli

For Chicken

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2 to 4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2 to 3 tbsp. melted butter
Thinly sliced lemons, for garnished


Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.
Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

For the Potatoes

Wash potatoes well, dry, rub generously with EVOO put on tray or a small low sided baking dish sprinkle with coarse sea salt bake in oven @425 about 1hour. Remove from oven slice open add butter and then add lightly steamed broccoli pat with butter and return to oven for 10-15 more minutes. Basically a little longer than the chicken. Not covering the potatoes with foil paper makes the skin nice and crunchy and delicious!!!!

Easy foil baked salmon with a side of organic quinoa gluten free pasta

For The Salmon

2-3 Wild caught salmon filets (trader joe's frozen salmon is easy and convenient)
6 Tbs. EVOO
1 Tbs. lemon juice
6 tsp. Trader Joe's Dukkah nut and spice blend (or any blend you like)

For The Pasta

Ancient Harvest quinoa gluten free pasta (or any "light" pasta)
3-4 handfuls of spinach
1 lemon
Minced garlic (to taste)
A few cherry tomatoes ( I like the mixed medley)
Good asiago or Parmesan cheese

Preheat oven to 375

Mix the EVOO, lemon juice and spice blend in a large dish. Add salmon and make sure to cover it on both sides, cover dish and refrigerate for 1/2 an hour. Once done marinating take out and place each fillet on its own piece of foil that is large enough to wrap loosely then add the remaining marinade to each fillet wrap in foil place on baking dish. Bake at 375 for 20 min. Take out and let sit in foil until ready to plate.

Mean while boil pasta about 1-2 min. less than stated on package. Set aside.
Dice tomatoes, grate some lemon peel, grate cheese

Cover bottom of deep skillet with EVOO add spinach and garlic toss around until lightly wilted add pasta add more EVOO to cover pasta (enough to really coat it, this is your sauce) cook till warm keep warm add juice of lemon toss, add lemon peel, add tomatoes toss.

Plate salmon and side of pasta add cheese to pasta...ENJOY!