Showing posts with label Peas. Show all posts
Asparagus and Pea Toasts with Brie
in Appetizers, Asparagus, Bread, Brie, Garlic, Onions, Peas, Vegetables on Friday, February 3, 2012
This recipe was in our local newspaper yesterday, The Northwest Herald. It definitely is a winner and I just want to share it with all of you.
It especially sounds good because of the fresh peas. J. M. Hirsch states that “a growing number of grocers are carrying shelled fresh peas by the bag in the produce section. They have a pleasantly fresh taste lost in frozen and canned varieties.” To me, there is no comparison between fresh peas and canned or frozen so that is why this recipe appeals to me.
This makes a wonderful bruschetta-like dish. It’s filled with asparagus, brie, garlic, onions and seasonings spread on rustic sour-dough bread. The article states that the asparagus and pea mixture also would be good tossed with cooked pasta. If you go that route; it says, cut up the brie as best you can and toss that in, too. You may need to add ¼ cup of the pasta cooking water to help create a sauce to coat the pasta.
That sounds delicious to me also but for now I prefer it on the sour-dough bread. It’s easy and delicious, for sure!
Asparagus and Pea Toasts with Brie
Ingredients:
2 tablespoons butter
4 large slices rustic sour-dough bread (½-inch-thick)
1 tablespoon olive oil
1 clove garlic, minced
1 small yellow onion, diced
1 bunch asparagus, bottoms trimmed, cut into 1” lengths
1 cup fresh peas
Salt and ground black pepper, to taste
2 tablespoons chopped fresh mint
6 to 8 ounces brie
Method:
Heat the oven to broil.
Divide butter between the bread slices, spreading it evenly over one side of each.
Set aside.
In a large skillet over medium, heat the olive oil.
Add garlic, onions, asparagus and peas.
Sauté until the asparagus is just barely tender, about 4 minutes.
Remove pan from the heat.
Season with salt and pepper, then stir in the mint.
Set aside.
Place the bread slices under the broiler.
Toast until just lightly browned and butter is melted.
Remove the bread from the oven and smear a quarter of the brie over each slice.
Return to broiler for another minute.
Top each slice with a quarter of the asparagus and pea mixture.
Serve
Yum, love those fresh peas!
Shrimp and Sweet Pea Sauté
in Entree, Fish/Seafood, Pasta, Peas, Shrimp, Tomatoes, Vegetables on Friday, January 20, 2012
Until the local farmer’s markets are open here, I’m using frozen sweet peas and canned tomatoes in this dish. In about 4 weeks, the farmer’s markets will open here and I can hardly wait for all the great local vegetables that will be available this summer. I like the fact that I can financially support the local farmers who work so hard to produce their delicious bounties of the growing season!
It’s a beautiful blend of colors in this shrimp dish and I’m not sure whether the peas or the shrimp is the star here because they both add mouthwatering flavors. Sugary sweet peas and succulent shrimp are a great marriage and a few more ingredients make it even better.
We favor this served over pasta but rice or orzo compliment it also. Here’s the recipe:
Shrimp and Sweet Pea Sauté
Ingredients:
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 green onions, chopped into 1-inch pieces
1 tablespoon lemon juice
¾ cup chicken broth
14.5 ounce can diced tomatoes with basil, garlic and oregano
2 cups frozen sweet peas, thawed
¼ teaspoon crushed red pepper
Salt and pepper, to taste
¾ pound pasta, cooked according to package directions
Method:
Heat the oil in a large skillet over medium-high heat.
Add the shrimp and cook for a couple of minutes, until they are pink and opaque. They do not have to be cooked through at this point.
Transfer to a plate and set aside.
Place green onions in skillet and sauté for one minute.
Add lemon juice and chicken broth and stir until well heated.
Add tomatoes and peas, cooking until hot and peas are tender.
Meanwhile, cook pasta until desired consistency.
Add crushed red pepper and salt and pepper.
Return shrimp to skillet and cook for a couple of minutes until shrimp are cooked through and sauce has thickened.
Serve over pasta.
ENJOY!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Bill's Tossed Salad with Chicken
in Bill's recipes, Carrots, Cheddar, Chicken, Dijon mustard, Eggs, Entree, Peas, Salads, Sour cream on Tuesday, October 18, 2011
Every once in a while, Bill gets ambitious and outdoes himself fixing lunch! It's a crunchy fresh salad for and Bill does this one up perfectly.
He is usually the one who prepares lunch in this house when it is just the two of us. For some weird reason, that is the meal of the day I would rather not deal with unless there is company. Then it's fine, I have no problem with it! If it were up to me, lunch would be crunchy peanut butter with a swipe of Miracle Whip on rye bread every day. That's what I took to work most days, easy and good!
It's amazing that Bill wants to be the chef for lunch now after the lunches I made for him many years ago when I didn't work and Bubba was on the way. I bought a lot of white bread, a lot of bologna and made a plethora of bologna sandwiches for him ~ stashing them in the freezer. Every morning, he'd grab one and be out the door for work and he never complained once about it!
Times changed and now Bill does lunch, and very well I might add!
Bill's Tossed Salad with Chicken
Ingredients:
½ small head lettuce, torn
1 cup diced cooked chicken breast
1/3 cup frozen peas, thawed
½ small carrot, peeled and shredded
½ small white onion, chopped
1 hard boiled egg, chopped
½ cup cheddar cheese, shredded
¼ cup mayonnaise
¼ cup sour cream
Dash lemon zest
½ teaspoon Dijon mustard
salt and coarse ground pepper, to taste
Method:
Combine first seven ingredients in a large bowl.
Blend remaining ingredients in a small bowl.
Combine and toss.
2 servings
Have a great lunch today!
Today is the last day to enter the CSN Stores giveaway that I posted on October 8th. Don't forget to enter!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Noodles with Snow Peas and Red Pepper Strips
in Bell peppers, Garlic, Noodles, Pasta, Peas, Side Dish, Vegetables on Tuesday, September 27, 2011
Do you like egg noodles? I always enjoy them with just a little butter, salt and pepper and Parmesan cheese. Then, I cooked this version and it bowled me over.
Egg noodles are not the stars of the pasta world. They don’t have the flair of rigatoni, the temptation of spaghetti nor the figure of farfalle. They are just a plain, sturdy noodle to be doctored up in a casserole or jazzed up in a side dish like this, to become a trusty addition for completing a meal.
Isn’t it a colorful side dish also? The snow peas with the red pepper make it a delicious, spicy side dish to about any meat. This is a great dish that I think you would enjoy!
Noodles with Snow Peas and Red Pepper Strips
Ingredients:
8 ounces uncooked wide egg noodles
1 tablespoon canola oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
3 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon crushed red pepper
Method:
Cook noodles according to package directions. Drain well.
Meanwhile, heat oil in a large skillet.
Add bell pepper strips and remaining ingredients.
Cook 5 minutes, stirring occasionally.
Add noodles to skillet and toss; heat thoroughly.
4 servings
ENJOY!!!
There’s still time to enter the $65 CSN giveaway I posted on Sept. 15th! It closes tonight at midnight, central time. The drawing is tomorrow, Sept. 28th. Good luck!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
Steve’s Brunswick Stew
in Barbecue sauce, Beef, Chicken, Corn, Entree, Peas, Pork, Slow cooker, Tomatoes on Monday, September 12, 2011
Steve said this is really great on a cold day in the winter. Wait a minute---a cold day---he lives in Jacksonville, FL! I think, they think, down Jax way, that anything below 50 degrees is cold, right Steve? When it reaches 50 degrees here in the frigid Midwest, people are out in shorts washing their cars. Guess this means that we would think his Brunswick stew is doubly great, and it is!
Steve and Bill worked for the same company for many years before Bill retired and shared some business trips, of which I am still waiting for the details of!
Neither Bill nor I have ever eaten Brunswick stew and I was intrigued when Steve said he has a great recipe for it. I knew I had to try it! And he is right on spot ~ it’s excellent!
Evidently, there is a “stew” war over the origin of Brunswick stew! Here are two opposing stories:
One account traces the creation of the dish back to 1828 in Brunswick County in southern Virginia and the other attributes its origins to the stew being first cooked in 1898 in Brunswick, Georgia.
The Virginia story goes that a Virginia State Legislator was on a hunting trip with some friends and his chef, “Uncle” Jimmy Matthews. “Uncle” Jimmy was the designated camp cook, and while the others hunted, he shot and dressed some squirrels. As he waited for the hunters to return to camp, he put the squirrels into a large cast iron pot with some butter, onion, stale bread, herbs and spices and let the mixture stew for hours. The hunters heartily approved of it.
Georgia history states that the first batch of Brunswick stew was cooked by a soldier working in the mess hall at a fort on St. Simons Island, on the coast, near Brunswick.
Who knows, maybe both stories are accurate…
Brunswick stew is now usually made with chicken or a mix of meats, which may include beef, pork or even rabbit or squirrel. Corn, tomatoes and onions are added and maybe peas, lima beans or okra. I think the ingredients Steve added are perfect and I’m just glad he didn’t include rabbit or squirrel!
Steve says if you can’t find the BBQ meats in cans, look for tubs of it the refrigerated meat section and that is where I found them; with 2 brands being Lloyds and Curly’s.
This would be a perfect dish for your Super Bowl party!
Steve’s Brunswick Stew
Ingredients:
1 can Castlebury BBQ Pork
1 can Castlebury BBQ Beef
1 can Castlebury BBQ Chicken
2 cans Rotel tomatoes and chilies (I used regular)
1 can whole kernel corn
1 can cream-style corn
1 can English peas
1 can diced tomatoes
1 can tomato sauce
Salt and pepper, to taste
Method:
In a large pot, combine it all well.
Let it simmer for several hours, the longer the better.
Stir occasionally.
8-10 servings
Ummm, mmmm! It is delicious and will get us through the cold winter perfectly!
Pam’s note: I cooked this in my slow cooker for 5 hours on low.
Thanks Steve for the great recipe ~ it’s the best and so are you!
FYI Steve ~ I still have “Steve” the parrot from Missouri hanging in the kitchen; the “impulse buy,” remember him?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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