Tag Archives: peas

Chicken Marsala

Chicken Marsala 1 (Large) cropped2

Katie:  This was a great weeknight meal!  Ken happened to have couscous and asparagus, and I brought over a few extra ingredients to make this delicious Chicken Marsala recipe from Cooking Light, with a side of steamed asparagus.  The combination of mushroom-garlic couscous, topped with tender chicken breast, mushrooms, peas, and a savory marsala sauce was perfect!  We had to cook the chicken longer than called for, since a frying pan wasn’t quite as effective at flattening chicken as a rolling pin, but otherwise we didn’t make any major changes.  It was a nice meal to enjoy on a busy Monday!

Chicken Marsala 2 (Large)correct

Crabby Patties

JillPickle:  I saw that our grocery store sold canned crabmeat so I found this recipe in my Cooking Light Cookbook.  It was very easy and quick to make and tasted very good!  I omitted the hot sauce, but we made some tarter sauce with mayo and chopped up pickles.  I served it with orzo cooked in chicken broth with peas.

Homemade Pasta with Mashy Peas

Matthew: It had been a while since the last time I tried making homemade pasta, so I thought I’d give it another go.  I opted for a simple shape and cut the dough with a kitchen knife.  The dough itself was just eggs, flour, salt, and water.  I had a hard time rolling the dough out thin enough, so my pasta was almost dumpling-like, but it was tasty nonetheless.  For the meal, I decided to make a sauce with mascarpone cheese, shallots, and peas.  Once the peas had been cooking for a while, I mashed them a bit and then added some sun-dried tomatoes.  The sauce was really creamy and delicious with the pasta.  I’ll definitely keep mashy peas in mind for quick week-night meals (minus the homemade pasta, which made this a several hour week-night meal!).

It’s not just for meatballs!

jill pickle:  Yesterday I had to make a dish for our quilt picnic get-together.  One of my favorite dishes is Ina Garten’s Curried Couscous.  You can make it ahead of time- (it’s actually better when it sits in the frig a while!) and you serve it at room temperature so you don’t have to worry about keeping it cold or hot!  It’s fast and easy to make and you can add any ingredients you want!  When I made it, I added grated carrots, slivered almonds, shrimp, chives, a small amount of carmelized onions, parsley, and peas.  I put the finished dish in my ‘meatball bowl’ (made at the Art Village in Stevens Point) for a lovely presentation!!

Green Soups

Matthew:  Winter is always a good time for making soup, but I wanted something more fresh tasting after eating so many root vegetables over the past few months.  Luckily, I found two good recipes for green soup–the first from Nigella Lawson and the second from Jónsi & Alex.  Nigella’s soup was a pea pesto soup that only took about 15 minutes to make.  You just boil peas and then blend them with pesto.  I used four ice cubes of my homemade frozen pesto.  Jónsi & Alex’s soup was a carrot spinach soup with avocado and tomato.  I didn’t have a juicer, so I bought some carrot juice and then blended in the spinach, a garlic clove, some olive oil, and the juice from half a lime.  The diced tomato and avocado go in the bowl when serving.  Both soups were very spring-like and delicious!