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
Indian Vegetables with Fried Fish over Brown Rice
Here in Denmark we have found really good brown rice. If you’ve never tried it I highly recommend it. It takes about 45-50 minutes to cook, but it has a great flavor and texture. The kind we like and get here is also organic. So, I made the brown rice and then i had to decide what to put over it. Our fridge looked kind bare, but we still came up with a great meal.
- 1 onion
- 1/2 leek
- 1/2 red pepper
- 1/2 green pepper
- 1 eggplant
- 6 carrots
- 1/4- 1/3 cup low-fat sour cream
- 2/3 cup peas
- 1/8 teaspoon cumin
- 1/8 teaspoon sweet paprika
- a dash of curry powder
Saute the onions and the peppers in oil on high heat. Peel and cut the eggplant slices in 4ths. Add the eggplant and a little bit more oil and continue sauteing over high heat. Add salt and quite a bit of freshly ground pepper. After a few more minutes turn the heat down and cover the vegetables. When the eggplant has cooked down add the chopped carrots and continue to heat over low heat for about 2 minutes. Watch that the carrots don’t get overcooked. Pull the vegetables off and leave covered. The carrots will keep cooking but hopefully wont get mushy. 1 minute before serving return to heat, add peas and the rest of the spices.
- white fish
- flour (for breading)
While the carrots are cooking over low heat, heat oil in a frying pan. Then coat the fish with flour. Fry the fish until golden brown. It will be flaky and tender. Sprinkle with salt.
Finally, layer the brown rice with the vegetables and add a piece of fried fish. Delicious!
The idea for this recipe comes from a cookbook that I think called it “Russian potato salad”. Recently, there was a NYT article that talked about the health benefits of beets and it resparked my interest in them. So, when i found them in the store the other day I bought them.
Beet potato salad
Beet Potato Salad
- 6 medium beets
- 3 medium/large potatoes
- 1or 2 scallions
- 1/2 cup frozen peas
- 1/4 cup corn
- a large handful of fresh parsley
- mayo (enough for desired consistency)
- 1 Tbs vinegar
Boil the potatoes and beets until soft (about 30 minutes). Peel and slice them. Add remaining ingredients and mix. It is really simple to make and very delicious.