Posts Tagged ‘peas’
Chicken Pot Pie
Ingredients
- 1.5 cups low sodium chicken broth
- 1/2 cup fat free half & half
- 2 tablespoons all purpose flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 medium onions chopped
- 3 cloves minced garlic
- 1/4 teaspoon dried thyme
- 2 cups frozen vegetables (corn, carrots, peas, etc.)
- 1.5 cups cooked chicken breast
- 1 package (6 oz) refrigerated buttermilk biscuits
Instructions
- Preheat oven to 425
- Spray 3 quart dish with cooking spray
- Combine broth, half and half, flour, mustard and pepper until well blended and set aside
- Melt the butter in a large skillet over medium high heat
- Add onion and allow to carmelize
- Add garlic and thyme and cook for a minute
- Add mixed vegetables and cook until heated through
- Add broth-half and half mixture and bring to boil
- Allow to thicken slightly
- Pour into baking dish
- Arrange biscuits on top
- Bake 10-15 minutes until biscuits are golden brown
Cooking time (duration): 35
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
Orecchiette With Leeks, Peas, and Pecorino
Makes 4 servings
Hands-on Time: 0hr 25m
Total Time: 0hr 50m
Ingredients
* 1 pound dry orecchiette or some other short pasta
* 2 tablespoons olive oil
* 4 leeks (white and light green parts only), thinly sliced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, finely chopped
* 1 10-ounce package frozen peas, thawed
* 3/4 cup heavy cream
* 1 cup (4 ounces) grated Pecorino
* 2 teaspoons lemon zest
* 1/4 cup fresh mint leaves, torn
Directions
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
Tip
Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they’re available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.