Tag: frozen peas

Chicken and Chorizo Paella

4 to 5 chicken thighs, with bone, skinless
2 teaspoons salt
2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

2 to 3 tablespoons extra virgin olive oil
½ cup dried chorizo, chopped
1 medium yellow onion, chopped
1 medium red pepper, chopped
4 garlic cloves, chopped
1 bay leaf
½ teaspoon Spanish saffron
½ cup tomato puree
2 cups short grain rice
4 cups chicken broth
Salt
1 cup frozen peas
½ cup cilantro, chopped
½ cup parsley, chopped
1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Minted Mushy Peas

This is a great side dish with the fried fish.. I made it special with yummy mint, cilantro and green onions. Try this one- it is simply delicious…

2 tablespoons extra light olive oil
3 green onions, chopped
¼ cup fresh mint, chopped
1/3 cup fresh cilantro, chopped
1 pound frozen petite peas
2 teaspoons butter
Salt
Pepper

Heat a frying pan with olive oil. Add the green onions, mint and cilantro. Sauté for a minute. Add the peas, salt and pepper. Mix well and reduce the heat to low and cover with lid. Steam for about ten minutes or till the peas are cooked through. Mash with a potato masher and add butter. Taste for seasonings and serve.

Pasta with Spring Peas and Pancetta

The pasta theme continues with a very simple and delicious pasta with a bit of pancetta and lots of peas- yummy and quick!!!

2 tablespoons extra virgin olive oil
½ cup pancetta, chopped
1 medium onion, chopped
2 garlic cloves, chopped
3 cups tomato sauce
Salt
2 cups frozen peas
½ cup chives, chopped
½ pound cooked pasta with 1 cup pasta water
½ cup Grana Padano cheese, grated

Heat a large frying pan with the pancetta and oil. Saute on medium heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 4 to 5 minutes. Add the tomato sauce and salt and cook on a simmer for 20 minutes. Add the peas, bring to a boil and lower heat to a simmer. Add the chives, pasta and pasta water if needed. Mix well and cook till the sauce is thickened. Season with salt and garnish with cheese.

Pasta with Sausage with a Pea and Basil Pesto

This is delicious way to sneak vegetables into the pasta dish without anyone knowing!!! This is a simple and quick dish to make through the week!

2 tablespoons extra virgin olive oil
3 to 4 fresh sausage, casings removed and crumbled
1 medium yellow onion, sliced
½ pound pasta, cooked with 1 cup of pasta water spared
Salt

Pea and Basil Pesto

1 cup frozen peas
2 tablespoons pine nuts
2 garlic cloves
¼ cup Parmigiano Reggiano
1 cup fresh basil
2 tablespoons extra virgin olive
Juice of one lemon

Transfer peas to some boiling water and blanch for 30 seconds and take out. Transfer the pine nuts and garlic to a food processor and give it a few pushes, add the peas, cheese, basil, oil and lemon juice. Process it till the mixture forms a smooth paste. Take out and check for seasonings. Keep aside.

In the meantime, heat a wide skillet with the olive oil and add the crumbled sausage. Saute on medium heat till the sausage is golden brown. Add the onion and sauté for 3 to 4 minutes on medium heat. Add the cooked pasta with the pasta water and bring to a boil. Add salt as needed and serve the pasta with a dollop of pesto on top.

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
2 teaspoons smoked paprika
2 teaspoons salt
½ pound medium shrimp, cleaned
2 tablespoons butter
2 tablespoons extra light olive oil
1 red bell pepper, chopped
1 medium onion, chopped
2 celery stalks, chopped
1/3 cup cilantro, chopped
¼ cup dill, chopped
¼ cup mint, chopped
1 can black beans, rinsed
1 teaspoon smoked paprika
1 ½ cups brown rice
4 cups chicken broth
2 teaspoons salt
1 cup frozen peas
½ cup cilantro, chopped

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

1 tablespoon butter
1 large shallot, chopped
2 garlic cloves, grated
2 teaspoons smoked paprika
2 cups tomato sauce, homemade or store bought
2 teaspoons salt
½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Pea Pesto with Rice

This is a delicious way to give your kids vegetables. I made a pesto with peas and then mixed it with cooked rice- it was absolutely delicious…

1 ½ cups frozen peas, blanched in boiling water for a minute and drained
1 garlic clove, smashed
½ cup cilantro, chopped
2 green onions, chopped
¼ cup extra virgin olive oil
1 teaspoon salt
3 cups basmati rice, cooked al dente

Place the blanched peas, garlic, cilantro, green onions, oil and salt in a food processor and process till smooth. Take out and check for seasonings. Add to warm, cooked rice. Mix well and serve.

South Indian Style Quinoa

This one is genius- if I do say so myself… the flavors are yum and the whole things is super healthy!

I made this dish with the chicken curry and the whole meal was delicious!

1 cup white quinoa
2 cups coconut milk
Juice of one lemon
1 teaspoon salt

Bring the coconut milk, lemon juice and salt to a boil in a small pan. Add the quinoa and cook according to package directions.

2 tablespoons extra light olive oil
½ cup raw peanuts, rough chop
3 to 4 green onions, chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
7 to 8 curry leaves, chopped
1 cup frozen peas
Juice of half a lemon
Salt to taste

Heat a wok like pan with the oil. Add the peanuts, green onions, cumin seeds, mustard seeds and curry leaves to the pan. Saute on medium heat for a minute or two, until the spices become aromatic. Add the frozen peas and the quinoa. Saute for 3 to 4 minutes. Add the lemon juice and salt. Taste for seasonings and serve.

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