Tag: frozen peas
Paneer with Peas
This is a yummy paneer recipe with lots of flavor including cumin seeds, ginger and cilantro. I paired it with peas which is a very popular combination- my favorite…
- 3 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 1 medium onion, chopped
- 2 inches ginger, grated
- ¼ cup cilantro stems, chopped
- 1 serrano chili, chopped
- 1 cup tomato sauce
- 1 pack paneer, grated
- 2 teaspoons salt
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
- 3 cups petite frozen peas
- ½ cup cilantro, chopped
- ½ cup dill, chopped
Heat a large saucepan with the oil. Add the cumin seeds and cook for 30 seconds on medium heat. Add the onion, ginger, cilantro stems and serano. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the paneer, salt, coriander, cayenne and peas. Saute on medium heat for 5 to 6 minutes. Cover on low for another 5 minutes. Check for seasonings and add the cilantro and dill. Mix well and serve.
Chicken and Peas with Rice with Tomato Chipotle Sauce
I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!
- 1 pound chicken thighs, boneless, skinless
- ¼ cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
Drizzle the chicken pieces with flour, salt and pepper, keep aside.
- 2 tablespoons extra light olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- ½ cup cilantro, chopped
- 1 cup tomato sauce
- 1 ½ cups white rice
- 2 cups chicken broth
- 2 teaspoon salt
- 2 cups frozen peas
Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.
Tomato Chipotle Sauce
- 1 cup tomato sauce (fresh or canned)
- 1 to 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon chipotle in adobo sauce
Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.
Mexican Style Rice and Fish
I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.
I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
read more …
Sausage and Peas Risotto with Tomato Salad
Okay, time to change it up- how about some Italian fare? Lets start with some delicious risotto?? Don’t be intimidated, at all.. it is not as hard as it looks- definitely try it.. especially with all the lovely tomatoes in the farmers market…
Tomato Salad
- 2 cups cherry tomatoes, cut in half
- 1 tablespoon extra virgin olive oil
- Salt
- 1 garlic clove, crushed
Add the tomatoes to a medium bowl. Add the olive oil, salt and garlic. Mix well and let sit while the risotto cooks.
- 2 tablespoons extra virgin olive oil
- 1 pack chicken sausage, casings off and crumbled
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup Arborio rice
- ½ cup white wine (Sauvignon Blanc)
- 4 cups chicken broth, heated
- Salt
- 1 cup frozen peas
- ½ cup half and half
- ½ cup grated Pecorino Romano cheese
Heat a heavy saucepan with the olive oil. Add the crumbled sausage and sauté on high heat, stirring constantly for 3 to 4 minutes. Add the shallot, garlic and thyme. Saute for another 2 to 3 minutes. Add the rice and white wine. Stir and cook for a minute. Start adding the hot broth a ladle at a time while stirring. Add more broth as the liquid cooks off. Continue to cook until the rice is al dente- about 20 minutes. Add salt, frozen peas, half and half and the cheese. Continue to stir on low heat until the peas are heated through. Check for seasonings and serve hot with tomato salad.
Mattar Paneer
This dish is more of a homestyle version of the one Indian restaurants serve. This is dry and healthier with not too much fat.. try it next time you are craving some delicious Indian food…
- 1 pack Paneer, grated
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1 medium yellow onion, chopped
- 2 inch fresh ginger, grated
- ½ cup cilantro, chopped
- ½ cup crushed tomatoes
- 1 teaspoon turmeric
- ½ cayenne pepper
- Salt
- 2 cups frozen peas
Heat a saucepan with the olive oil. Add the cumin seeds and coriander and cook for a minute. Add the onion and ginger. Saute on medium heat for 3 to 4 minutes. Add the crushed tomatoes and sauté for 4 to 5 minutes on medium heat. Add the grated paneer and mix well. Add the turmeric, cayenne pepper and salt and mix well. Cover with lid and cook for about 10 minutes. Take lid off and add the peas. Mix well and cook for another 5 minutes. Check for seasonings and serve warm with roti or naan.
Bacon Cheeseburger Macaroni
This is a great dish that incorporates macaroni and cheese with tiny little burgers. I came up with this dish when I trying to cook delicious food for my nephew who was recuperating from a surgery. He loves macaroni can cheese and really loves cheese burgers.. so I decided to incorporate all of those ingredients into this dish.
I had to add some veggies- so decided to add some chopped carrots and peas. I flavored the ground beef with garlic and parsley and made tiny little burgers. I used pancetta and shallots to give yummy flavor to the béchamel sauce. All in all it was a delicious concoction. It was a special treat for him and I was glad I could come up with something he would enjoy….
read more …
Mushroom Mattar (Mushrooms and Peas)
I feel I have not posted any Indian dishes in a while. I end up making Indian food at lease once a week but sometimes I skip it- the problem is, there are so many other dishes to make… and I forget about the basic stuff. My daughter reminds me if it has been a while.
I thought I would post this very easy and quick dish that can be served as the main entree or as a side with chicken or fish. I usually serve it with lentils on the side and freshly made rotis.
I start with Cremini mushrooms- one can use the white variety as well but I like these better. I saute some cumin seeds along with garlic and ginger. Typically this dish has onions as well but I decided to keep it onion free- no real reason.. just didn’t feel like cutting an onion. The rest is easy- the mushrooms are added along with some spices and frozen peas.
My daughter loves mushrooms and doesn’t like peas so much- but she eats this dish without a problem…. I sometimes need to remind her to finish the peas… enjoy!
read more …