Campanelle Salad – PPN

Link to roundup.

I am tickled to show pictures of our little dog Panda trying to emulate her new found idol “Kung Fu Panda”. Funny how cartoons can have such an influence on children.

AAAH YA

I am so glad I am no longer hindered with slow dial up connection. One reason I am tickled pink is I can now participate in Presto Pasta Nights the pasta loving event started by Ruth of Once Upon A Feast.

I got my post together and then realized it was the first time PPN would be hosted by a guest. Kevin of Closet Cooking is doing the roundup honors this week.

This recipe was simple and a great outlet to use up some of my homemade pesto. Link to Pesto Recipe.

I adapted this recipe from , Sheila Lukins, Farfalle Salad, but used Campanelle, roasted red peppers, and kalamata olives.

An even greater hit was the following night with the leftovers I added some browned smoked sausage and served it warmed. Sorry but I didn’t get pictures of it with the smoked sausage, but here it is in it’s original state.

Campanelle Salad

1/4 cup roasted red pepper — chopped
1 each red onion — chopped
1 cup cooked peas
3 each scallions — sliced thin
1/4 cup kalamata olive — chopped
1 cup pesto sauce — homemade or your favorite
1 pound pasta — Campanelle
1/4 cup parmesan cheese

Combine the peppers,onion,peas,scallion and olives in a large bowl.

Cook your pasta in boiling water according to package directions. Drain well but reserve 1/2 cup pasta water.

Toss the hot pasta with the pesto adding enough water to combine. Add this to the vegetables and toss well. Sprinkle with the parmesan.

Refridgerate and bring to room temperature to serve.

Independence Days Update.

Here is my very late Independence Days Update from last week. You can find Sharons update here.

1.Plant something - more green beans, more radish, eggplant
2. Harvest something – radish, lettuce, all sorts of herbs
3. Preserve something -mint jelly, froze a large batch of pesto, more herbs dried and frozen
4. Prep something – nothing
5. Cook something - new! mint jelly for lamb, first time I ever did mint jelly although I have done blackberry and crab apple. I thought I might have gotten too much food color in it as I was working, but once finished I had to put it in the window to show off the beautiful color for this photo. Isn’t it beautiful?

Here is the recipe although I only got 3 jars and it claims to make 4 jelly jars. Got this off the net from somewhere I think. I can’t remember.

Mint Jelly

1 1/2 cups fresh mint leaves and stems — washed
4 drops green food coloring — (4 to 6)
2 1/4 cups water
3 1/2 cups sugar
2 Tbsp. lemon juice (in the bottle)
1 pouch liquid pectin — (3 ounce)

You’ll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.
Makes 4 jars

*Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.

Combine 1 3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.

6. Manage your reserves- cleaned out freezer and sorted by items
7. Work on local food systems - Gave hay to neighbor for his beef cattle. He had to cut and bale it though. I got my field mowed.

I have probably forgotten many things but that is what I remember. These ID posts have turned out to be good for my motivation and journal skills.