Tag Archives: pea

thai chicken and vegetables

Standard

4T vegetable oil

4 chicken breasts, cut bite-sized

1c shredded carrots

1 thinly sliced large onion

3 minced garlic cloves

3in piece fresh ginger, peeled and grated

1 jalapeño, seeded and chopped

1 thinly sliced red bell pepper

3/4c chicken stock

13oz light coconut milk

10oz thawed frozen peas

20 basil leaves

1/4c chopped cilantro leaves

1 lime, zested and juiced

rice

Heat a large skillet over med-high with 2T of oil.  Add chicken and season with salt and pepper.  Brown for about 5 minutes.  Remove chicken onto a plate.  Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper.  Cook, stirring often, 2 to 3 minutes.  Add stock and coconut milk, heat to high, simmer about 5 minutes.  Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly.  Add the peas, basil, cilantro, and lime zest and juice.  Cook 1 minute more.  Serve over rice.

fancied up tuna casserole

Standard

1# fettuccine noodles

3T EVOO

4 minced garlic cloves

1 chopped small onion

12oz tuna in water, drained

1/2c sun-dried tomatoes (produce dept in pkg), thinly sliced

1/2c white wine

1/2c heavy cream

1 c frozen peas (let them defrost while cooking the first steps)

1/2c parmesan

1c shredded basil leaves

Cook pasta in salted water to al dente.  While it cooks, heat a deep skillet with EVOO.  Saute garlic and onions until tender, then add tuna and sun-dried tomatoes to heat them through, a couple minutes.  Add wine and cook for a minute, then add cream.  When it starts bubbling, add the cheese and season to taste with salt and pepper.  Stir in the peas and heat through again.  Mix in the pasta and serve topped with basil.

fettuccine with lima beans, peas, and leeks

Standard

Okay, I hadn’t tried leeks until I saw this recipe in Real Simple, but it looked good enough and easy enough to try.  I didn’t even know as I bought them that leeks are like really big brothers to the green onion. To my surprise, we all like it a lot!  Thanks, Real Simple, you scored again.  (You’ll notice probably half of my recipes come from that magazine since I’ve subscribed since they started 10 years ago.)  Oh, and I use dried tarragon and it’s seemed to work fine… because how on earth would I use up an entire bunch of tarragon?

Real Simple – rated 8.5