picture-or-video-445-standard-e-mail-view.jpgDid I mention that the first day of charter was a long day?  Just checking.  This is the fourth season I have cooked for this group, they are real nice.  We got off to a good start and our guests are having buffet style for lunch and dinner, which we love!  They are off the boat for dinner tonight.  If you look back to the picture I posted of Ephesus, they are having a private dinner in the big structure in the back of the photo.  I am also posting a closeup here.  Across the street from the library was a brothel, they found a secret tunnel from the library to the brothel, I’m sure guys were telling their wives “honey, I am going to study tonight”, how proud the wives must have been, thinking their husbands were trying to better themselves.  We leave in the morning, our tour guide Kamel is very cool, so I will have some good info. to share about where we are going.  I am going to post some of our food photos in the photos section when I get time, along with some pictures of the Turkish variety show.  This recipe is quick, different, and uses ingredients I can get here.  Greek yogurt (don’t call it Greek yogurt in Turkey) is thicker than regular yogurt, the most popular brand is Total, and they make a nonfat version, which combined with whole grain pasta and omitting some of the parmesan and butter would make a healthy dish.

Pasta with Peas

Serves 4

1 lb. of your favorite shape pasta

2 cups frozen peas

1 cup parmesan (preferably Reggiano)

1 cup Greek Yogurt

2 Tbsp. butter, melted

Cook pasta in boiling salted water, adding peas the last few minutes.   Mix the other ingredients and toss with pasta and peas, season with salt and pepper.

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Filed under: Cooking Great FoodThe Charter Season

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