Tag Archives: peas

Pea and Edamame Ravioli with Toasted Walnuts and Ricotta

Image

 

Pea and Edamame Filling

1 16oz. package frozen peas
1 12oz. package frozen, shelled edamame
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
2 tablespoons lemon juice
1 to 2 tsp. freshly cracked pepper
freshly ground salt, to taste

Bring a large pot of water to a boil and cook the peas and edamame for about 5 minutes. Drain, reserving some of the cooking water. Transfer to a food processor, and puree, adding water if needed to reach a creamy consistency.

Meanwhile, heat olive oil in a small skillet and cook the garlic until lightly browned and tender. Fold into pureed peas along with the lemon, pepper, salt

Image

this is what the pea and edamame mixture will look like when done

Now to make the Ravioli

Pea & Edamame filling
wonton wrappers
ricotta cheese, drained for a few hours
butter, about 1 tablespoon per serving
chicken broth, about 1/2 cup per serving
walnuts, lightly toasted

Image

here I have the ricotta draining in the strainer. My strainer wasn’t as fine sieve as I wanted so I put down a few coffee filters (you could also use cheese cloth if you have it handy, which I didn’t)

Image

if you’re not going to use all of the raviolis right away, lay them flat on a sheet pan and freeze them. Once they’re frozen you can put them in a container and pull them out of the freezer as needed!

Directions

Prepare the raviolis by putting a small amount of the pea and edamame filling onto each wonton wrapper. Wet the edges and press together into a triangle. Set aside.

Image

Preheat oven to 400ºF. Place a sheet of foil on a baking sheet and spray with nonstick cooking spray. Transfer the ricotta the baking sheet, spreading it out. Spray with olive oil spray and sprinkle on a little bit of salt and pepper, to taste. Bake for about 15 minutes, until lightly browned, and set aside.

Meanwhile, bring a pot of water to a boil, and heat the butter in a large skillet over medium heat. Cook the ravioli until tender, about 5 minutes. Let the butter brown slightly (DON’T BURN IT!) Add the chicken broth, bring to a boil and simmer for a few minutes. Remove the ravioli from the water and add to skillet with the browned butter sauce; stir and saute briefly.

Serve ravioli with crumbled ricotta cheese over and toasted walnuts.

Advertisements

Leave a comment

Filed under Uncategorized

Chicken Pot Pie

Ingredients:

Olive oil cooking spray

1 1/4 cups white whole-wheat flour plus 1 Tbsp. for kneading, divided

1 1/4 tsp baking powder

1/4 tsp sea salt plus additional, to taste

3 tsp vegetable oil, divided

2 carrots, diced

1 white onion, chopped

2 tsp chopped garlic

8 oz. button mushrooms, stemmed and sliced

1 1/2 lb. boneless, skinless chicken breast, cut into 3/4 inch chunks

1 tsp Italian seasoning

1 cup low sodium chicken broth

1 1/2 cups 2% milk, divided

1 cup frozen peas

1/4 cup plus 1 Tbsp chopped fresh parsley, divided

2 Tbsp fresh lemon juice

fresh ground pepper, to taste

3 Tbsp butter

Directions:

Preheat oven to 400F and mist a 2 quart baking dish with cooking spray. In a large bowl, whisk together 1 cup flour, baking powder and salt, set aside.

In a large nonstick skillet on med-high, heat 1 tsp. oil. Add carrots and onion and cook, stirring occasionally, until carrots are tender-crisp and onion is translucent, about 8 to 10 minutes. Add garlic and cook, stirring constantly for 1 minute. Transfer mixture to a bowl. Mist skillet with cooking spray and return to med-high heat. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, about 8 to 10 minutes. Add to bowl.

In the same skillet, heat the remaining 2 tsp oil on med-high heat. Add chicken and Italian seasoning and cook, stirring occasionally, until chicken is no longer pink in the center. Return veggies to skillet and stir to combine. Sprinkle with 1/4 cups flour and stir until chicken and veggies are well coated and flour is no longer white, about two minutes. Add broth and stir to combine. Bring to a simmer, then stir in 1 cup of milk. Bring to a gentle simmer, stirring frequently, then immediately reduce heat to med-low and stir until slightly thickened, about 1 minute. Stir in peas and cook til heated through. Stir in 1/4 cup parsley and lemon juice. Season with salt and pepper to taste and transfer to a baking dish.

Cut butter into 1/4 to 1/2 inch cubes and add to reserved flour mixture. With a pastry blender or fork, incorporate butter into flour until mixture comes together into pea sized bits. Add remaining 1/2 cup milk and stir until flour is just moist. Lightly flour the counter with remaining 1 Tbsp flour and quickly knead the dough into a ball with floured hands. Divide into 6 equal pieces and lightly pat each into a 2 1/2 inch wide, 1/2 inch thick disk. Place disks on top of chicken mixture, spaced apart evenly. Bake until liquid is bubbly and biscuits are lightly browned and cooked through, about 25 minutes. Let stand for 5 minutes, sprinkle with remaining parsley and serve warm.

serves 6 (1 serving = 1 biscuit and 1 cup chicken mixture)

Nutritional Information (per serving)

Calories: 380

total fat: 11 g

sat. fat: 5 g

carbs: 33 g

fiber: 5 g

sugars: 5 g

protein: 35 g

sodium: 231 mg

cholesterol: 86 mg

from Eating Well

Leave a comment

Filed under Poultry

Tofu Fried Rice

What a great, healthy option to have to satisfy the craving for Chinese take-out. I like to add extra veggies to mine, typically whatever I have on hand which tends to be bell peppers and broccoli. I also like to add water chestnuts, bamboo shoots, bean sprouts or baby corn if I have some of them handy. Keep in mind if you do add any of these, they are not calculated into the nutritional information so you’ll want to add them yourself.

Tofu Fried Rice Recipe

Ingredients

2 cups uncooked instant rice (or quinoa)
2 tablespoons grape seed oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 large yellow or white onion, chopped
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
Thinly sliced green onions

Directions

  1. Cook rice or quinoa according to package directions.
  2. While rice cooks, heat 1 tablespoon grape seed oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove tofu from pan, set aside until needed later. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add the other tablespoon of grape seed oil to the pan. Add onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
  3. While vegetable mixture cooks, combine rice wine vinegar, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions (I like to use my kitchen shears to cut them quickly and easily); serve hot.

Nutritional Information

4 servings (serving size: 1 1/2 cups)

Amount per serving

  • Calories: 376
  • Calories from fat: 26%
  • Fat: 11g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 5.1g
  • Protein: 15.8g
  • Carbohydrate: 50.6g
  • Fiber: 3.2g
  • Cholesterol: 106mg
  • Iron: 3.8mg
  • Sodium: 629mg
  • Calcium: 79mg

adapted from cooking light

Leave a comment

Filed under Vegetables and Vegetarian Dishes

Salmon with Hoisin Glaze

Hey, folks! First of all, for anyone who may have noticed the absence of our Meatless Monday recipe, I would like you to know I will still be posting the recipe, just a bit delayed. I had it all ready to go yesterday but forgot to take pictures of it before we ate it and I didn’t want to post the recipe without the picture! Shame on me, right?! So, today I will be making another batch of them solely for the purpose of being able to take a picture for the post so keep an eye out for the delayed Meatless Monday recipe!

Now, to address today’s Tilapia Tuesday recipe…

if you read the heading or saw the picture you may have noticed that it’s not a Tilapia recipe, it’s salmon.

I know, I know, I’m way off track this week! First a delayed Meatless Monday recipe and now this…Salmon in place of Tilapia?! Craziness, I know. But please folks, bear with me, here. I mean, you can only think about tilapia for SO long before needing some variation. Besides, this looked too good to pass up and if you really wanted to, you could still use Tilapia. Give it a try and let us know what you think!

Salmon with Hoisin Glaze Recipe

Ingredients

  • 2 tablespoons hoisin sauce
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon dark sesame oil
  • 4 (6-ounce) skinless wild salmon fillets
  • Cooking spray
  • 1 teaspoon sesame seeds
  • Lemon rind strips (optional)

Directions

  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
  3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
  4. Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper(I omitted this since I don’t care for them to be spicy); sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

Nutritional Information

Amount per serving (recipe serves 4)

  • Calories: 255
  • Fat: 11.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 31.5g
  • Carbohydrate: 3.9g
  • Fiber: 0.3g
  • Cholesterol: 81mg
  • Iron: 0.7mg
  • Sodium: 285mg
  • Calcium: 26mg

from Cooking Light, August 2009

Leave a comment

Filed under Seafood