We are on a roll. Sarah had this at a party and it was yummy. I ate it on toasted bread with a sprinkle of cheese. It was a big hit!
Pea Sauce with Fresh Mint
Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish. Serves four to six. Yields about 2 cups.
- 1 Tbs. plus 1 tsp. extra-virgin olive oil (always choose the superior taste of Spain 🙂
- 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
- 1/2 cup to 1-1/4 cups lower-salt chicken broth depending on how thick you want it.
- 2 cups fresh or frozen peas
- 1/2 cup fresh mint leaves
- sea salt
Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.
Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.
Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)
nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
by Ellie Krieger in Fine Cooking 105, pp. 35. May 6, 2010. Italics added
Sarah left for yoga classes, and told me this recipe. Instead of writing in a paper I will put it here.
Cut the tofu in small squares (the size of marble). Put them in the pan and start cooking high-medium. After a 15 minutes or so, they will start getting a little brownish-yellow. Put 3 tablespoons of brown sugar and 2 of soy sauce. The sugar will melt and with the salty soy sauce it will become a great sweet-salty flavor. This is works as a base or side for anything.
- 1 block of tofu (14 oz. / 400 gr.)
- brown sugar
- soy sauce
post script: I just did it, and it’s delicious.
Sarah read the you can stuff peppers with almost with anything and that it’s almost always good. So, creative as she is, she came up with this delicious seafood stuffed peppers. We almost ate everything and then, as usual we said: “mmm! we should have taken a picture before we finished it!” This happens many times, in fact, the things we put on the blog (and specially since Anna was born) is just a very small fraction of Sarah’s new recipes. Sarah made this by herself, without even Carlos as an apprentice.
- 3 peppers (cut in half)
- 1-1 1/2 cup cooked rice
- 200 gr/ 7 oz ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 large onion
- 2 tablespoons oil
- 3 cloves garlic
- 6 shrimp partially cooked
- 2 4 oz salmon fillets thawed
- juice of one lemon
- 1 tsp dried mint leaves (I would have used fresh 1 tablespoon, if available!)
Cut peppers– clean and place in boiling water for 4-5 minutes. Drain and place in cold water to stop them from cooking any more.
Saute chopped onion and whole garlic until soft. Add shrimp and cook until almost cooked. Add salmon for 1-2 minutes (until only half cooked).
Chop shrimp in small pieces and cut salmon in small chunks.
Mix rice, ricotta, Parmesan, egg, shrimp and salmon, onion mixture, and remaining ingredients.
Grease a baking dish and place peppers in it. Salt the peppers and add rice cheese and seafood mixture. Top with Parmesan cheese and bake on 375 for 30 minutes. Remember when cooking fish, but especially salmon, you don’t want to over cook it, because you would loose all the juice of the salmon. So it’s better to have it a little bit raw.
This was completely Sarah’s inspiration and it turned out well. Li is for Lime and Ro for Rosemary.
- 8 red potatoes
- 1 medium eggplant
- 1 green pepper
- 5-8 cloves garlic
- 1-2 tablespoons water
- 1 tomato or a few tablespoons of tomato sauce
- juice and some of the zest from 1 lime
Cut potatoes and fry in oil. Sauté green pepper and garlic. Add eggplant and water and sauté for a few more minutes. Add the almost cooked potatoes and mix in the spices. Add the tomato and lime. Mix. Let cook on low heat 10 minutes more or until the eggplant is soft.
We ate this with fried eggs and it was good.
Here in Europe I can’t get corn tortillas so I have to make them. I use a 60/40 mix of corn and whole wheat flour for these tortillas. You get the elasticity of flour tortillas and some of the flavor of corn. They are easy to make but are a bit time consuming from start to finish.
- 3/4 cup yellow corn
- 1/2 cup whole wheat flour
- (extra white flour for rolling)
- 1/2 tsp baking soda
- 1 tsp. salt
- 1 cup warm water (add more if necessary)
- 1 tbs. oil
Mix dry ingredients with a fork. Add water and oil. Mix completely. You may need to use your hands for this. It should be dry enough that you can form it into 1 large ball with your hands. Add a bit more water or flour as needed. Let rest covered in the fridge for 15-30 minutes.
Tear off dough into small balls and roll out on a floured piece of wax paper. The wax paper keeps it from sticking as much as on a counter but make sure you use enough flour or it will stick. Add to a dry pan and cook for 1-2 minutes on each side. You can make them up in advance and refrigerate or freeze.
We have served these to many meat eating and vegetarian guests and they really like them. Carlos’s family tried them and lets just say there weren’t leftovers! Don’t take much preparation and they are a hit!
- 1 cup lentils
- 3 cups water
- bay leaves
- garlic (optional)
Cook for 30-35 minutes or until soft . You don’t need to pre-soak the lentils. They are the only bean that doesn’t need it. When they are done, drain water and take out bay leaves. You can also use leftover lentils for this recipe.
- 1 large onion
- 1 clove of garlic
- 5-6 carrots
- 2-3 stalks celery
1 cup (aprox) bread crumbs or a mix of quick oats and bread crumbs.
oil for crisping them up.
Chop vegetables into small pieces. T-mix is great for this. Make sure you have enough celery and carrots. Saute for 10-15 minutes. This saute is where the burgers get the their flavor from. Add salt and pepper to taste. In a bowl, add the saute mixture to hot or cold lentils. Add bread crumbs or oatmeal (or a mix of the two) until you can form the lentils into burger patties. Finally, roll the burgers in bread crumbs. “Fry” them in a small amount of oil so that they are crispy and browned on the outside.
Enjoy with all the toppings you want- tomato, lettuce, pickles, avocado, mayo, and cheese on your favorite buns:) You can also freeze leftover burgers.
These go really good with French bakes (fries that are baked in the oven) cut the fries and coat them with olive oil, salt, and chili powder.
Pisto manchego, is a Spanish recipe used as a side or main dish. It can also be a sauce for empanada. It can be eaten with rice, potatoes, and goes well with fried or hardboiled eggs. It’s similar to the French ratatouille, but with fewer spices or eggplant.
- 1 large onion or 2 medium
- 1 clove garlic
- 1 tbs oil (preferably olive)
- 2 peppers (one red and one green)
- 2 zucchini
- 800-1000 grams (28 oz) diced/pureed canned tomatoes
- 1-2 tbs sugar
- 2 tbs olive oil
- Salt to taste
The T-mix is perfect for this recipe. If using a T-mix chop the onion, garlic, and green peppers. If using the T-mix make sure they are in big chunks. They will get chopped finer later. Cook them for about 10 minutes. Add zucchini in large chunks and chop for a few seconds in the T-mix. Add the rest of the ingredients and cook for 30 minutes on 100 C.
If you use the T-mix, you can use the varoma to steam potatoes.