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Archive for the ‘Peas’ Category

Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Serves 4

  • 1 (16 oz) package frozen cheese ravioli
  • 1/4 cup unsalted butter or margarine
  • 1/2 cup thawed frozen peas
  • 1/2 cup cut green beans
  • 1/2 cup sliced mushrooms
  • 1/2 cup fresh asparagus spears, chopped
  • 1 large tomato, chopped
  • 1 cup half-and-half
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook ravioli according to package directions; drain. 
  2. Meanwhile, melt butter in a large skillet over high heat.  Add peas, green beans, mushrooms, asparagus and tomato to skillet; sauté until tender.  Reduce heat.  Add half-and-half, salt and pepper and simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes. 
  3. Place ravioli in a serving bowl, pour the sauce over pasta and toss to coat.  Sprinkl with Parmesan and serve. 

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Serves 4

  • 1 tsp vegetable oil
  • 1/2 cup sliced scallions
  • 1 tbsp chopped garlic
  • 1 can (14 oz) lite coconut milk
  • 1 1/2 cups jasmine rice or converted white rice
  • 1 cup shredded carrots
  • 1 tsp salt
  • 12 oz raw medium shrimp, peeled and deveined
  • 8 oz fresh snow peas
  • 2 tsp freshly grated lime zest
  • Garnish: lime wedges and chopped cilantro
  1. Heat oil in a large nonstick skillet over medium heat.  Add scallions and garlic; sauté 1-2 minutes until aromatic. 
  2. Pour coconut milk into a 1-qt liquid measure and add enough water to make 3 1/4 cups.  Add to skillet and bring to a boil.  Add rice, carrots and salt.  Cover, reduce heat and simmer 12 minutes or until rice is nearly tender.
  3. Stir in shrimp, snow peas, lime zest and, if rice looks dry, another 1/4 cup water.  Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp-tender.  Garnish with lime wedges and chopped cilantro.

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Makes 15 servings

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 3 lbs red potatoes, thinly sliced (about 12 cups)
  • 1 pkg (6 oz) smoked ham, chopped
  • 1 pkg (8 oz) shredded cheddar cheese, divided
  • 1 cup frozen peas
  1. Preheat oven to 350°F.  Spray 13×9 inch baking dish with cooking spray.  Mix cream cheese, sour cream and chicken broth in large bowl until well blended.  Add potatoes, ham, peas and 1 3/4 cups of the cheese; stir gently to coat all ingredients.
  2. Spoon into prepared baking dish.  Sprinkle with remaining 1/4 cup cheese.
  3. Bake 1 hour or until heated through and potatoes are tender. 

Variation: For a different flavor combo, use smoked turkey instead of the ham and 1 cup frozen mixed vegetables instead of the peas.

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