PEA SHOOTS RECIPE SALAD RECIPES

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GREEK BLACK-EYED PEAS SALAD RECIPE - NYT COOKING



Greek Black-Eyed Peas Salad Recipe - NYT Cooking image

Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.

Provided by Martha Rose Shulman

Total Time 1 hours 15 minutes

Yield Serves four to six

Number Of Ingredients 13

1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta

Steps:

  • Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
  • Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
  • If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 8 grams, CarbohydrateContent 9 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 200 milligrams, SugarContent 2 grams

ASIAN MUSHROOM CHICKEN SOUP RECIPE - BETTYCROCKER.COM



Asian Mushroom Chicken Soup Recipe - BettyCrocker.com image

Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 16

1 1/2 cups water
1 package (1 oz) dried portabella or shiitake mushrooms
1 tablespoon canola oil
1/4 cup thinly sliced green onions (about 4 medium)
2 tablespoons gingerroot, peeled, minced
3 cloves garlic, minced
1 jalapeño chile, seeded, minced
1 cup fresh snow pea pods, sliced diagonally
3 cups reduced-sodium chicken broth
1 can (8 oz) sliced bamboo shoots, drained
2 tablespoons low-sodium soy sauce
1/2 teaspoon sriracha sauce
1 cup shredded cooked chicken breast
1 cup cooked brown rice
4 teaspoons fresh lime juice
1/2 cup thinly sliced fresh basil leaves

Steps:

  • In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
  • In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
  • Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

Nutrition Facts : Calories 150 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 3 g, TransFatContent 0 g

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