Thursday, October 2, 2008

Whirled Peas

OK, not really. But I liked the name. This recipe was a pasta dish from Real Simple October (?) but after making it I think it's better off as a side dish than over pasta. It's got very light flavor and actually makes peas taste good!

2 tbs. butter
2 green onions, chopped
salt and pepper
1 tsp. meyer lemon zest (the original calls for regular lemon but I found it to be quite bitter)
1 bag (11 oz. or so) frozen peas

Melt butter in a pan over medium heat. Add in green onions and cook until soft, about 3 min. Season with salt and pepper (maybe 1/4 tsp. each). Add in 1/2 cup of water, peas and lemon zest. Cook covered for 5 min or until the peas are heated through. It actually took awhile for the peas so keep an eye on them to avoid over cooking.

Chicken Stir Fry

This recipe is from the October (I don't know, I can never tell what dates magazines are from, it could be January 09 at this point) Real Simple magazine. I love bok choy, but never had a recipe to use it on so I was excited to try this. It's really easy and has so few ingredients that I can actually just write out the recipe for you instead of trying to find the link. I did make a change to it, I used Soy Vay Hoisin sauce instead of BBQ sauce because that's all I had. It came out great, I am definitely adding this into our chicken dish rotation.

2 boneless, skinless chicken breasts chopped into bite size pieces
4 green onions, chopped
3-4 bok choy things, quartered lengthwise
1/4 c. low sodium soy sauce
1/4 c. Jarred BBQ or Soy Vay Hoisin sauce
Salt and pepper
White rice

OK, cook the chicken in some olive oil over medium-high for 6-10 min. Season with salt and pepper. The recipe says 5 but my chicken must be really thick because that never works. Anyway, just cook it until it isn't pink and then set it on a plate.
Put the bok choy into the pan you just removed the chicken from, add 1/4 cup of water to the pan. Cover and cook for 3-4 min. until the veggies are soft.
Mix the green onions, soy sauce and BBQ or Soy Vay together. Pour that into the pan with the bok choy, bring to a boil. Add chicken. Cook and stir 2-4 min. until the chicken is heated up again.

Serve over white rice- or with any side you prefer.