Burrata with Speck, Peas, and Mint

Burrata with Speck, Peas, and Mint 

adapted from Food & Wine

This recipe was originally developed by Nancy Silverton who is known for her deliberate simplicity,  I prefer it with Italian salad dressing rather than the lemon vinaigrette he serves with it. I also think it would be good with prosciutto since speck (smoked prosciutto) can be difficult to find. 

Makes 2 servings                                                                   

1/3 cup fresh or frozen baby peas 

1 Tbsp. water

1/4 cup packed finely shredded mint leaves 

4 Tbsp. reduced fat Italian salad dressing

2 Tbsp. freshly grated Parmesan cheese, plus more for sprinkling 

Kosher salt and freshly ground black pepper 

6 thin slices speck (about 2 ounces), cut in half

6 ounces burrata cheese, cut into 4 pieces

1. Place the peas and water in a small bowl.
2. Cover and microwave until tender, about 1 minute.
3. Drain and rinse under cold water; pat dry. 
4. In a medium bowl, toss the peas with the mint, salad dressing and cheese; Season with salt and pepper. Divide the pea mixture, burrata and speck between 2 plates.
5. Sprinkle with additional Parmesan prior to serving, if desired.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Tiny Pasta with Peas and Carrots

Tiny Pasta with Peas and Carrots

adapted from Weeknights with Giada© by Giada De Laurentiis

This is a  great side dish that is also kid friendly.

Makes 1 serving                                                                   4 WW pts / serving

1 oz. small soup shells or other small-shaped pasta, such as pastina or farfallini
Cooking spray
1/8 small onion, finely diced
8 tsp. diced, peeled carrots
2 Tbsp. Homemade chicken stock or canned broth
8 tsp. frozen petite peas, thawed
1 oz, cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 tsp. chopped fresh basil leaves

1. Bring a pot of salted water to a boil over high heat. 
2. Add the pasta and cook until al dente about 7 to 9 minutes. 
3. Drain, reserving about 1/4 cup of the pasta water.
4. In a small skillet coated with cooking spray, cook the onion, stirring occasionally until soft, about 7 minutes. 
5. Add the carrots and stock and bring to a boil; Reduce the heat to a simmer and cook for 5 minutes. 
6. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. 
7. Stir in the cooked pasta. 
8. Remove the pan from the heat and add the cheese. 
9. Stir until the mixture is incorporated and forms a sauce, adjusting the consistency with the reserved pasta liquid 1 Tbsp. at a time.
10. Season to taste with salt and pepper. 
11. Garnish with chopped basil prior to serving.

Enjoy!

Arroz Rojo - Red Rice

Arroz Rojo - Red Rice

adapted from Bon Appetit©

Arroz rojo or red rice is a Mexican staple.

Makes 3 servings                                                              4 WW points / serving

1/2 14 1/2-ounce can peeled whole tomatoes in juice, drained
1 1/2 Tbsp. chopped onion
1 small garlic clove, peeled
1 1/2 tsp. olive oil
1/2 cup white rice
1/2 cup hot water
1/2 medium carrot, peeled, cut into 1/3-inch pieces
2 Tbsp. + 2 tsp  frozen peas
2 Tbsp. + 2 tsp  frozen corn
3 fresh cilantro sprigs, tied together with kitchen twine
1/2 jalapeno, cut lengthwise leaving seeds and ribs intact
1/2 tsp. Kosher salt

1. Puree tomatoes, onion, and garlic in blender until smooth.
2. Heat oil in a saucepan over medium-high heat.
3. Add rice; Stir until rice is pale golden, about 1 minute. 
4. Stir in tomato puree, hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. 
5. Bring to boil; Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12
6. minutes. 
7. Uncover and cook until rice is tender and all liquid is absorbed, about10 minutes longer. 
8. Remove from heat, cover, and let stand 5 minutes. 
9. Discard cilantro and chiles. 
10. Fluff rice with fork before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Asparagus, Peas, and Radishes with Tarragon

Asparagus, Peas, and Radishes with Tarragon

adapted from Epicurious

Spring is finally here Time to celebrate with a combination of springtime vegetables.

Makes 2 servings                                                            0 WW points / serving

1 cup asparagus, cut into 2 inch pieces

1/4 cup frozen peas, thawed
1 radish, thinly sliced and cut in half
1 1/2 tsp Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Bring a pot of water to a boil; add the asparagus and cook until tender crisp, about 3 minutes.
2. Strain the asparagus and return it to the pot; add the peas and Parkay
3. Cook until the peas are warmed thru, about 1-2 minutes
4. Remove rom the heat; Add the radishes and tarragon; toss to combine.
5. Season to taste with salt and pepper before serving.

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Paella Soup

Paella Soup

adapted from Weight Watchers Ultimate Chicken Cookbook©

Paella is a dish of saffron-flavored rice cooked with meats, seafood, and/or vegetables. It originates from the rice-growing areas on Spain’s Mediterranean coast; it is especially associated with the Valencia region. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

This soup gives you all of the flavors of paella without all of the carbs from the rice.

Makes 3-4 servings

Cooking spray

1 tsp. olive oil

1/2 large onion, chopped

1/2 red, yellow or orange bell pepper, chopped

2 small garlic cloves, minced

3 cups homemade vegetable stock + 1 Tbsp. Better Than Bouillon Roasted Chicken Base or homemade chicken stock or reduced sodium chicken broth

1 cup strained tomatoes or petite diced tomatoes

1/4 cup long grain white rice

6 oz. boneless, skinless chicken breast, cut into 1/2-inch pieces

6 oz. shrimp, but in half lengthwise if extra large or larger

1/2 cup frozen peas

1/2 tsp. dried oregano

1/4 tsp. saffron threads, lightly crushed

1/8 tsp. freshly ground black pepper

1 oz. cured chorizo, cut into very thin slices

2 Tbsp. chopped parsley

1. Coat a soup pot with cooking spray. Heat the oil in the pot.
2. Add the onion, bell pepper and garlic; cook, stirring occasionally until the vegetables have softened, about 8 minutes.
3. Add the broth, bouillon, tomatoes and rice; stir to coming; cook partially covered until the rice is tender, about 20 minutes.
4. Add the chicken, peas, oregano, saffrom and black pepper; bring to a boil; cook 2 minutes.
5. Add the shrimp and chorizo; cook an additional 2 minutes or until the shrimp and chicken are cooked through.
6. Serve garnished with parsley.

Enjoy!

Japanese Curry Fried Rice

Japanese Curry Fried Rice

adapted from RawSpiceBar

For awhile I was a member of the Spice of the Month Club from RawSpiceBar. Along with the spices they send recipes of the herbs and spices. My husband is not a fan of curry, a spice that I have recently come to enjoy. Our son on the other hand is a big fan of curry. Since my husband is away visiting his mother and sister, I took the opportunity to try out a curry recipe. It is quite spicy but tasty.

Makes 3 servings                                                      3 WW Blue points / serving

1 1/2 tsp curry powder

Cooking spray

1/4 small onion, diced

1/3 carrot, peeled, finely diced

1/4 cup frozen peas, thawed

1 1/2 cup cooked jasmine rice, cooled

1/2 tsp. soy sauce

Penzeys Szechuan Pepper Salt or Kosher salt & Freshly ground pepper 

1. In a skillet coated with cooking spray, cook the carrot, onion, peas and curry powder, until the carrots are tender.
2. Add the rice, soy sauce; cook until the curry is fragrant and the rice is shiny; Season to taste with salt and pepper.
3. To serve, top with scallions.

Enjoy! 

Italian Vegetable Beef Soup

Italian Vegetable Beef Soup

adapted from Taste of Home

Even with the warmer weather I still like my soups. Very lean ground beef keeps this soup low in fat and calories.

Makes 5 servings                                            2 WW Blue point / serving

1/2 lb. 96% lean ground beef

2/3 large onion, chopped

1/4 cup chopped, peeled carrots

1/2 cups chopped cabbage

1 cup corn kernels, fresh or frozen thawed

1/2 cup frozen peas, thawed

1 cup strained or crushed tomatoes

1 bay leaf

1 tsp. Italian seasoning

2 2/3 cups homemade beef stock or canned broth

1/3 cup tubettini pasta or other small pasta

Seasoned salt and Freshly ground black pepper

1. In a soup pot cook the beef, onions and carrots until the beef is no longer pink, breaking it up in the process.
2. Add the cabbage, corn, peas, tomatoes, bay leaf, Italian seasoning and broth. Bring to a boil
3. Reduce heat and simmer uncovered 10-15 minutes or until the cabbage is tender crisp.
4. Add the pasta to the pot and cook according to package directions.
5. Remove bay leaf.
6. Season to taste with seasoned salt and pepper before serving.

Enjoy!

Dill & Scallion Peas

Dill & Scallion Peas

adapted from Taste of Home

The herbs elevate plain frozen peas to an elegant side and it is easy to prepare.

Makes 4 servings                                                     0 WW Blue points / serving

1 pkg. (10 oz.) frozen peas

2 Tbsp. fresh dill, chopped

2 Tbsp. scallions, greens parts only, minced

1/2 tsp. lemon pepper seasoning

1 Tbsp. Parkay cooking oil spray

Kosher salt & Freshly ground pepper

1. Cook peas according to the package directions.
2. Stir in remaining ingredients.
3. Season to taste with salt and pepper and serve.

Enjoy!

Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!

Asian Chicken Vegetable Soup

Asian Chicken Vegetable Soup

The Asian Court-bouillon creates a tasty broth for this chicken soup.

Makes 6 cups                                                           0 WW Blue points / serving

2 - 4 cups Asian Court-bouillon

1-3 cups water (optional)

1/2 cup chopped carrot

4 scallions chopped, white / light green and dark green separated

1/4 cup chopped onion

1/2 cup frozen peas

1/2 cup chopped water chestnuts

1/2 cup chopped bamboo shoots

1 cup shredded poached chicken, rotisserie chicken or leftover chicken

1. In a pot coated with cooking spray, cook the carrots, onion and white / light green scallions until they begin to soften, about 3 minutes.
2. Add the Asian Court-bouillon, if used reserved from fondue adjust as needed with the water.
3. Add the peas, water chestnuts, and bamboo shoots; cook 10 minutes until the vegetables are cooked.
4. Add the chicken and cook until heated through.
5. Serve topped with the dark green scallion pieces.

Enjoy!

 

Duck Fried Rice with Napa Cabbage

Duck Fried Rice with Napa Cabbage

adapted from Food Network

This recipe can be made with leftover duck or you can purchase cooked duck from a local Asian restaurant

Makes 2 servings                                               5 WW Blue points / serving

Cooking Spray

1 duck or chicken egg, whisked, cooked and thinly sliced

1 shallot, thinly sliced

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

6 mushrooms, thinly sliced

Pinch red pepper flakes

1/2 small head of Napa cabbage, cored and chopped

1/4 cup frozen peas, thawed

Schezwuan pepper salt or Kosher salt

1 cup cooked white rice

1 1/2 Tbsp. soy sauce

1/2 cup cooked duck meat

Chopped scallion greens, for garnish

1. In a large skillet coated with cooking spray, cook the egg, omelet style (one piece) remove from the pan and thinly slice.
2. Wipe out the pan and spray with more cooking spray, add the mushrooms and cook until beginning to soften about 3 minutes.
3. Add the shallot, garlic, ginger and red pepper flakes and cook unti fragrant.
4. Add the cabbage and peas and cook until the cabbage is wilted, about 8 minutes. Season with salt.
5. Fold in the rice, duck, egg and moisten with soy sauce.
6. Divide between 2 bowls and garnish with scallions before serving.

Enjoy!

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

adapted from Food & Wine October 2008

Feel free to substitute rotisserie chicken or any leftover chicken you have in the refrigerator. If you are using dark meat adjust the point values.

You can also leave off the puff pastry and have a crustless pot pie for only 1 WW blue point / serving.

Makes 3 servings                                                    2 WW Blue points / serving

Cooking spray

1/2 onion, finely chopped

1/4 lb. mushrooms, thinly sliced

1 carrot, peeled, thinly sliced

Kosher salt and freshly ground pepper

1 1/2 Tbsp. cake flour or all purpose flour

1/2 tsp. paprika

1/2 cup homemade chicken stock or canned broth

1 Tbsp. Madeira

2/3 cup fat free milk

2 cups shredded poached chicken breasts

1/4 cup frozen peas

1/3 frozen puff pastry sheet, thawed, cut into 3 pieces

1. Preheat the oven to 400F.
2. In an ovenproof skillet coated with cooking spray, cook the onions, mushrooms and carrots, seasoned with salt and pepper, until the vegetables are lightly browned, about 5 minutes.
3. Stir in the flour and paprika, cook stirring for another minute.
4. Ad the stock and Madeira and cook stirring until well blended.
5. Add the milk and bring to a gentle boil.
6. Stir in the chicken, peas and season to taste with salt and pepper. Cover the skillet.
7. Place the covered skillet in the oven and bake in the oven until the filling is bubbly, about 20 minutes.
8. Place the puff pastry on a baking sheet lined with parchment and bake for 15 minutes or until golden brown.
9. To serve scoop the pot pie filling in bowls and top with puff pastry.

Enjoy!

Chicken and Mushroom Stir Fry with Peas

Chicken and Mushroom Stir Fry with Peas

adapted from Bon Appetit April 2008

Pea shoots or tendrils are a fun addition to salads and stir-fries. I can only find them at a local farmer's market from an organic farm.  Amazon has kits so you can grown your own. I might need to consider that option.

Makes 3 servings                                        1 WW Blue point / serving

Cooking spray

3 garlic cloves, minced

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil

4 oz. button mushrooms, sliced

1 cup sliced carrots

1 cup thinly sliced onions

3/4 tsp. Szechuan pepper salt or salt and pepper

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup soy sauce

2 Tbsp. + 2 tsp. rice vinegar

4 oz. snow peas, trimmed

2/4 cup green peas, fresh or frozen thawed

1/2 cup coarsely chopped pea shoots (optional)

1/2 cup thinly sliced green onions, green part only

1. Cook the garlic and ginger in a sauté pan coated with cooking spray for about 30 seconds.
2. Add the sesame oil, mushroom, carrots and onions and sauté 2 minutes.
3. Season the chicken with Szechuan pepper salt and add to the pan, sauté for 2 minutes.
4. Add soy sauce and vinegar, cook for an additional 2 minutes.
5. Add the snow peas and green peas and cook for a few more minutes.
6. Add the pea tendrils until just wilted.
7. Remove from heat, add the scallions and season to taste with Szechuan pepper salt before serving.

Enjoy!

Trout with Basil Sauce with Sherry Creamed Sugar Snap Peas & Mushrooms

After two weeks in Europe, you can not expect us to give up rich sauces cold turkey. We are easing our way back into a healthier diet ....... The CSA farm share provided us with a plethora of snap peas this week which will help in more ways than one.

Broiled Trout with Basil Sauce
adapted from Gourmet September 2000

1/2 cup fresh basil
2 Tbsp fresh parsley
1 small garlic clove
2 tablespoons  olive oil
1 1/2 teaspoon water
1 1/2 teaspoon lemon juice
Kosher salt & Freshly ground black pepper
1 lb. trout fillets
Nonstick cooking spray

Preheat broiler.
Meanwhile puree the basil, parsley, and garlic together in a small food processor or blender. Add the oil, water, lemon juice, and salt and pepper to taste and purée.

Arrange fillets, skin sides down,on a baking sheet coated with cooking spray. Season the fish with with salt and pepper. Broil until just cooked through, about 7 minutes.

Serve fish topped with the sauce.

Sherry Creamed Sugar Snap Peas & Mushrooms
adapted from  Food & Wine April 2015

2 tablespoons olive oil
1/4 pound mushrooms, cut into 1-inch pieces
Salt
1/2 shallot, minced
1/2 pound sugar snap peas, strings discarded, halved 
1/4  cup dry sherry
1/4 cup heavy cream
1 1/2 teaspoons lemon juice

Cook the mushrooms in 1 tablespoon of oil with a generous pinch of salt until they are browned and crisp. Add the shallot and the remaining oil and cook until the shallot is softened. Add the snap peas to the skillet and cook, stirring, for 1 minute.

Add the sherry to the skillet and simmer until reduced by half then add the cream and simmer until the mushrooms and snap peas are coated in a light sauce. Stir in the lemon juice and season with salt. Serve along side the fish.