Sauteed Cod and Peas With Carrot Broth

9 05 2016

Here’s a sexy little restaurant-worthy dish to start your week out right! And since you need wine for the recipe, treat yourself to a glass while you whip this beauty up…you deserve it!

Sauteed Cod and Peas With Carrot Broth

The following serves 2 (compliments of Cuisine Lite Menus for Two and This Girl’s Gotta Eat):

  • 1 cup cooked frozen crinkle cut carrots
  • 1 cup low-sodium chicken broth
  • 3/4 cup diced onion
  • 1 Tbsp grated ginger (use the kind in the tube for ease)
  • Dry white wine
  • Salt
  • Hot sauce of your choice
  • 2 pieces of skinless, boneless cod
  • 4 tsp olive oil, plus more for the fish
  • Paprika
  • 1 and 1/2 cups frozen peas, thawed
  • 1 Tbsp unsalted butter
  • 2 Tbsp chopped cilantro, plus more for garnish

Cook carrots according to package directions and strain. Add broth and cooked carrots to high-powered blender and process until smooth. Remove puree and set aside.

Cook 1/2 cup of the onions and ginger in 2 tsp oil in the same saucepan you used to cook the carrots. Cook over medium heat until onion softens, 3 minutes. Deglaze pan with 1/4 cup wine, cook for a minute, then add the carrot puree. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, covered or partially covered as it will splatter. Season broth with salt to taste and a dash of your favorite hot sauce.

Meanwhile coat the fish with a little oil and season liberally with salt and paprika on both sides. Heat a large nonstick skillet over medium. Add fish and saute 4 minutes. Turn the fish, add a splash of wine and saute another 4 minutes, or until the fish flakes easily when pierced with a fork.

While the broth and the fish are cooking, heat the remaining 2 tsp oil in a medium skillet and saute the remaining 1/4 cup onion until beginning to soften, 3 minutes. Add peas, cook 3-5 minutes. Deglaze pan with a splash more of the wine and season with salt to taste. Add butter, chopped cilantro and remove from heat, tossing until the butter melts.

Spoon out the carrot broth between two shallow bowls, top with peas, fish (and some of the liquid it cooked it) and garnish with cilantro.

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Baked Crab Mac-n-Cheese With Peas

18 02 2015

I love the decadence of crab mac-n-cheese! This recipe offers that rich, comforting flavor, but with a few healthier ingredients. In a meal like this, you can easily swap things like coconut oil in place of butter and whole wheat flour for all-purpose flour, as well as sneak in a veggie like peas. And if you’re an observer of Lent, this is a great dinner to dig into on Fridays!

Baked Crab Mac-n-Cheese With Peas

The following serves 3-4 (adapted from Will Cook For Smiles):

  • 2 cups dry whole wheat penne
  • 1 cup (8 oz) crab meat
  • 3/4 cup frozen peas
  • 3 Tbsp coconut oil
  • 2 Tbsp whole wheat flour
  • 1 large shallot, finely chopped
  • 1 and 1/2 cups unsweetened almond milk
  • 3/4 – 1 cup white sharp cheddar cheese, grated from the block
  • 1/2 cup grated parmesan
  • Salt and pepper to taste
  • 1/4 cup panko
  • Chopped parsley

Preheat oven to 350. Spray casserole dish with non-stick spray and set aside.

Cook pasta in boiling, salted water according to package directions. Cook to al dente, then drain well and add back to pot. Add the crab meat and frozen peas to the pasta and set aside.

In a medium saucepan, melt coconut oil over medium heat and add shallot. Saute a minute or two until beginning to soften. Whisk in the flour and cook for 30 seconds to a minute. Slowly pour in the milk and constantly whisk until the mixture begins to thicken. Add the grated cheddar and salt and pepper to taste. Keep whisking, slowly, until the cheese is melted. Off heat, stir in half of the parmesan.

Pour the cheese mixture over the pasta, crab and peas and stir well to combine. Transfer to prepared casserole dish and sprinkle with the panko and the rest of the parmesan.

Bake covered for 20 minutes. Remove cover and finish baking another 5-10 minutes to help brown the top (you may want to up the heat or turn on the broiler). Allow to rest a few minutes before serving, then garnish with chopped parsley.





Curried Turkey and Chickpea Pie

19 03 2014

Whether sweet or savory, there’s something special about serving pie…and this recipe is no exception. You can make a delicious and impressive dinner, fairly quickly! Don’t be intimidated by the phyllo dough, it makes this dinner phy-nominal 🙂

Curried Turkey and Chickpea Pie

Curried Turkey and Chickpea Pie

The following serves 4-6 (adapted from Everyday Food):

  • 2 Tbsp olive oil
  • 2 Tbsp minced fresh ginger (save time by using it from the tube)
  • 2 heaping tsp curry powder
  • 1 lb lean ground turkey
  • 2 Tbsp low-sodium chicken stock
  • 1 large can chickpeas, drained and rinsed
  • Half a bag of frozen peas, thawed
  • 1/2 cup cilantro, chopped
  • Salt and pepper
  • 6 sheets thawed phyllo dough

Preheat oven to 400. In a large nonstick skillet, heat oil. Add ginger and curry powder and cook for 2 minutes. Add turkey and chicken stock. Saute turkey until cooked through, breaking up with a spatula, about 10 minutes. Stir in chickpeas and cook until warmed through. Add peas and cilantro. Season with salt and pepper to taste, then allow to cool slightly.

Lay 1 sheet of phyllo on a work surface and lightly brush with olive oil. Keep the extra phyllo covered while you do this. Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brush each with oil. Gently transfer the stack to a 9-inch pie plate sprayed with nonstick spray. Fill with turkey mixture, then fold edges of phyllo over top.

Bake until golden brown, 20 to 30 minutes. Remove from the oven, transfer pie to a cutting board, cut into pie pieces and serve.





Herbed Ricotta Pasta With Peas and Zucchini

24 07 2012

Everyday Food magazine gave me the idea for this easy, breezy weeknight meal, but I made it my own by switching up a few of the ingredients. That’s one thing I love about keeping food magazines around the house, they offer quick ideas that help spark my creativity!

Herbed Ricotta Pasta With Peas and Zucchini

The following serves 2-3:

  • About 2 cups dried pasta – pictured here is Ditalini, but use whatever short pasta you have
  • 1 heaping cup of frozen peas or corn
  • 1 zucchini, sliced in half lengthwise
  • 1 cup ricotta
  • 1/4 heaping cup of grated parmesan, plus more for serving
  • About a cup of fresh herbs such as basil, parsley and mint; torn (combo of about 1/2 to 3/4 cup basil, 1/4 cup parsley and 1/8 cup mint)
  • 1 small hot pepper, de-seeded and diced or a pinch of red pepper flakes
  • Salt and pepper

Preheat grill to medium.

In a large pot of boiling salted water, cook pasta to al dente according to package directions. When there’s about 3 minutes left in the cooking time, add the peas or corn to the water. Continue to cook the pasta and peas or corn the last three minutes until the peas or corn are tender. Reserve 1 cup pasta water, then drain.

While the pasta is cooking, grill the zucchini halves until just slightly charred – about 3-4 minutes per side. Remove from grill and set aside until cool enough to handle. Cut into cubes.

After you drain the pasta and peas or corn, add the ricotta, 1/2 cup of the pasta water and parmesan to the pot where you cooked the pasta. Stir together gently, then add the torn herbs, diced pepper or pinch of pepper flakes and salt to taste. Stir to combine. Next add the pasta, peas or corn and chopped zucchini to the sauce and toss everything to combine. Add more pasta water if necessary to help the sauce coat the pasta. Taste and season with more salt if necessary, and pepper.

Serve with more torn basil and parmesan.





Turkey Pie Casserole

12 09 2011

My latest issue of Cuisine at Home had this beauty, and I was pleasantly surprised that I had nearly all of the ingredients it called for at my fingertips (with a few of This Girl’s substitutes of course)! This is a great fall or winter Sunday supper, especially during football season – GO BROWNS! It’s easy to whip up in between time-outs or commercials, will satisfy your hunger and you’ll have plenty of leftovers to enjoy at the beginning of the week – if you’re not feeding a football team that is 🙂

Turkey Pie Casserole

Serves 8 (even if you’re only making this for 2-4 people, make the whole recipe and enjoy the leftovers!):

  • 1 1/2 lb ground turkey
  • 4 Tbsp.oil, divided
  • 1 cup each diced onion, carrot and celery
  • 1 Tbsp each minced garlic and fresh thyme (I used about 1/2 Tbsp of dried thyme)
  • 3 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 1 can diced tomatoes, drained 14.5 oz (I didn’t drain the tomatoes though and it came out great)
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry red wine
  • 1 Tbsp worcestershire sauce
  • 2 tsp dijon mustard
  • 1 cup frozen green peas
  • Salt and pepper to taste
  • 8 cups frozen hash brown potatoes (I used a little over 6 cups of cubed hash brown potatoes instead)
  • 4 Tbsp unsalted butter, melted
  • 1 cup shredded white cheddar (I used sharp yellow cheddar)

Preheat oven to 400 degrees. Coat a 2-quart or larger baking dish with nonstick spray.

For the filling: brown turkey in 2 Tbsp oil in a saute pan over medium-high heat, 8-10 minutes. Transfer turkey to dish and discard any liquid. Heat remaining 2 Tbsp oil in same pan over medium. Add onion, carrot and celery and sweat about 5 minutes. Add garlic and thyme and cook until fragrant about 1 minute. Stir in flour and tomato paste and cook 1 minute. Next whisk in diced tomatoes, broth, wine, worcestershire and dijon – bring to a boil. Reduce heat to medium-low and stir in reserved turkey and peas. Season with salt and pepper. Transfer filling to baking dish.

For the topping: arrange potatoes on top of filling and then drizzel with the melted butter.

Bake pie for 30 minutes. Sprinkle top with cheddar and bake until potatoes are cooked through, about 20 minutes more. Let pie cool 10-15 minutes before serving.





Spring Pea Dip Gets New Life

5 07 2011

The Spring Pea dip from this weekend’s party was a huge hit! And for an extra bite of info that This Girl learned: it’s even better when it sits for a day! Of course I was tempted to take some of the leftover dip for lunch, but the consistency and taste was too good I had to challenge myself to make it into something even better for dinner tonight! And so I did 🙂

Extra Spring Pea Dip = Great Spring Pea Pasta Sauce

Here’s how I did it:

  • 1 lb pasta, whatever kind you like or have on hand
  • Some of the starchy cooking liquid, about 1 cup or so
  • 1 tbsp or so of olive oil
  • 2 cups chopped veggies – I had red onion, eggplant, zucchini and squash so that’s what I used
  • Kosher salt
  • Feta cheese
  • Fresh herb, any you have will be great as a garnish

Take your leftover dip out of the fridge and let it sit at room temp while you work. Cook pasta in salted water according to the package. While the pasta is cooking, heat olive oil in a skillet and saute your veggies over medium-high heat. Season with salt to taste. Strain the pasta when it’s done, making sure to reserve some of the cooking liquid. Add the pasta back in your pot and mix with the dip and cooking liquid. The heat of the pasta and cooking liquid will help warm the sauce so don’t heat it separately. Next mix in the veggies. Garnish with crumbled feta cheese and fresh chopped herb just before serving.

Because I had quite a bit of dip leftover I was able to use nearly the whole pound of pasta. To be sure you have enough, mix a little pasta and dip at a time until your dip is all used to ensure you have a nice coating of sauce. You can always store leftover cooked pasta in the fridge and make it into a pasta salad the next day for lunch.