Newest Recipes

Cinnamon Spiced Cranberry Sauce with Grand Marnier and Orange Zest

Homemade cranberry sauce is a must for Thanksgiving dinner and this is not just any cranberry sauce. It is flavored with Grand Marnier, orange juice and zest, and just a dash of cinnamon. It is fantastic served alongside turkey and mashed potatoes but also makes a wonderful condiment on your leftover turkey sandwiches the day…

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Creamy Italian Soup with Cheese Sacchetti, Bacon, and Fennel

It’s the most wonderful time of the year! That’s right… you guessed it. It’s Fall!! And I just made the most perfect soup to usher in these cooler Autumnal days. It is loaded with cheese-filled sacchetti, perfectly poached chicken, creamy broth, and tons of Italian flavors like basil, oregano, and fennel. Plus, there’s bacon. In…

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Frittata with Crispy Potatoes and Sautéed Pepper and Onions

This beautiful and simple Frittata has all the savory flavors you expect in your morning breakfast. The eggs are seasoned with Pink Himalayan Sea salt, parsley and scallions, made fluffy with the addition of milk. Sauteed onion and peppers, and crispy potatoes flavored with slightly spicy paprika round out the dish. Even better, it reheats…

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Tropical Green Juice

In the heat of the summer, there is nothing better than a cool, refreshing green juice. This hydrating glass of healthfulness has tropical notes due to the addition of kiwi. The banana lends a nice creaminess and the cucumber and romaine lettuce provide plenty of hydrating power. The chia seeds provide loads of health benefits.…

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Welcome

Hello everyone and welcome to Three Peas in a Pod! I’m Kate, a graduate student in desperate need of a passion project. This food blog will celebrate seasonal and simple savory meals and crave-able sweets, along with a few elaborate dinners and adventurous desserts. More than anything though, this blog is dedicated to family recipes. As a child, I remember watching Emeril Lagasse’s cooking show with my dad. Bam! On holiday’s, I remember waking up to glorious smells wafting from the kitchen, where my parents were cooking for holiday parties. Our family Christmas Eve parties were particularly legendary, bringing together a gaggle of extended family members to linger over fancy, specialty store-bought pate and unfancy drunken dogs- a specialty of my dad’s that combine a magnificent amount of brown sugar and whiskey to create an unforgettable dish. Appetizers were followed by Julia Child’s cream of mushroom or asparagus soup, a main course of beef filet or spiral glazed ham, and lusciously creamy scalloped potatoes. Meanwhile, Christmas and Easter mornings were occupied by Eggs Benedict brunches. Are you hungry yet?

Though I’m incredibly interested in sharing my recipes with you, hearing feedback, and getting inspired, I must confess that my motivations as I begin to write this blog are mostly selfish. I would like to preserve in writing my most favorite recipes and the memories associated with them, including everything from my earliest kitchen experimentations to those fabled Christmas Eve parties. Here on the East coast, we live by the gradual morphing of season to season. Comfort food dominates during the flurry of winter snowflakes. Farm stands crop up in the early summer months. Easter heralds the fresh produce of spring and fall- glorious fall- represents a time of foliage, sweaters, pumpkins, and spices. Thus, we begin in my favorite season, Autumn, where we celebrate the last vestiges of summer and look forward to warming, comforting dishes. This month, I’d like to introduce myself by sharing some of my favorite recipes- my dad’s Penne alla Vodka, my favorite Pumpkin Muffins, and my interpretation of Julia Child’s French Onion Soup. Let’s get cooking!

Penne alla Vodka
Roasted Sweet Potato Salad with Apple Cider Vinaigrette
Brunch Bruschetta

Featured Recipe: Summer Minestrone

Call me crazy, but I love making soup in the summer. It seems counterintuitive to make a hot soup when we’re having such warm weather but it actually makes a lot of sense. The produce available this time of year is so beautiful, it’s just begging to be put into a flavorful broth. This tasty minestrone is chock full of good-for-you vegetables including green beans, spinach, carrots, and celery. Bacon, fennel, red wine vinegar, and just a pinch of Italian seasoning infuse the soup. I hope this hearty minestrone will become a staple meal in your kitchen this summer!

From the Archives: Key Lime Pie-Inspired Parfait

Before we dive into the deep-end of pumpkin spice and falling leaves, I thought it might be fun to share a key lime pie-inspired parfait to celebrate the last few weeks of summer. The key lime filling is just a little bit tart, the sweetened whipped cream balances everything out, and the crumbs provide a texture contrast. I didn’t use key limes for this recipe because I couldn’t find them. I used regular limes which work perfectly, but if you are able to find key limes, by all means, use them. They supply a lovely tart flavor and then you can authentically call your dessert a key lime pie parfait.

Smoothies and Juices:

Banana-Pear Smoothie with Cinnamon and Honey

Tropical Green Juice

Beet Juice

Healthy Eating:

Perfect Chicken Caesar salad

Spring Mix and Roasted Sweet Potato Salad with Apple Cider Vinaigrette

Greek Inspired Power Bowl

Brunch Recipes:

Eggs Benedict

Brunch Bruschetta

Ham, Cheddar, and Chive Baked Egg Strata

Appetizers:

Stuffed Mushrooms

Rye Toasts

Drunken Dogs

Comfort Food:

Mediterranean-Inspired Beef Stew

Autumn Harvest Soup

French Onion Soup

Cookies!

Vanilla-Bean Sugar Cookies

Amazingly Soft Ginger Cookies

Checkerboard Cookies

6 Comments »

  1. Hi Kate, I love love love your passion project. I’m excited to take this journey with you! I can’t wait to see what’s next. I love your stories about Christmas eve get togethers. The food looks amazing. Best wishes.

    Liked by 1 person

    • Thank you so much! As I said, more than anything this is a family blog, and I love reminiscing about our favorite foods and memories. There’s much more to come!

      Like

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