peas

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Chicken Curry

chicken breasts,

Salt and black pepper

curry powder, divided

vegetable oil, divided

yellow onion, finely chopped

garlic cloves,

ginger

chicken

cornstarch

sugar

peas (no need to thaw)

plain low fat (2%)

cilantro

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. 

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

Cheesy Grits With Spring Vegetables Recipe

Kosher salt

asparagus (green, white,

fava beans (unpeeled)

english peas

milk

water

grits

black pepper

cheddar cheese

Parmigiano-Reggiano

vegetable oil

mushrooms

shallot, finely minced (about 2 tablespoons)

lemon

chives

parsley leaves

tarragon leaves

kept

Bring a large pot of salted water to a boil and prepare an ice bath. Add asparagus to water and cook until bright green and tender-crisp, about 2 minutes. Transfer to ice bath until chilled. Drain and transfer to a paper towel-lined tray. Repeat with fava beans, snap peas, and English peas. Cafefully peel outer shells from each fava bean and discard. Set all vegetables aside.

Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in the grits. Add 2 teaspoons kosher salt, reduce to a bare simmer, and cook, whisking every 2 to 3 minutes, until creamy and tender, about 25 minutes.

Remove saucepan from heat. Whisk in 4 tablespoons butter, cheddar, and parmesan cheese. Season to taste with plenty of black pepper and more salt as necessary. Add water or milk to thin to desired consistency if grits are too thick. Grits should be loose enough to spread out on a plate slowly. Cover pot and set aside.

Heat vegetable in a large skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well-browned on a few sides. Add shallot and cook, stirring constantly, until aromatic, about 30 seconds. Add blanched vegetables, remaining 2 tablespoons butter, lemon zest, lemon juice, and half of chives, tarragon, and parsley. Cook, tossing and stirring constantly, until any liquid in the pan is reduced to a saucy glaze. Season to taste with salt and pepper. Set aside off-heat.

Stir remaining herbs into grits, reserving a bit for garnish, then divide grits between four serving plates. Top with sautéed vegetables, then with a poached egg. Garnish with remaining herbs, season egg with salt and pepper, and serve immediately. 

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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A quick and easy way to make this takeaway favourite in the microwave.

Watch the video for three easy microwave meal ideas. Get the <a href="https://www.bbc.co.uk/food/recipes/microwave_carrot_and_74360">carrot and ginger rice recipe here </a> or find the <a href="https://www.bbc.co.uk/food/recipes/microwave_jambalaya_72083">microwave chicken and chorizo jambalaya recipe here.</a>

Microwave egg ‘fried’ rice 

grams/4½oz rice

spring onion, finely chopped

tsp reduced salt soy sauce

free-range egg

coriander

salt and black pepper

Cook jambalaya, carrot and ginger rice and egg 'fried' rice in the microwave.

Three microwave rice dinners

A recipe for a creamy, vegetable-packed filling topped with a flaky, golden crust.

Chicken Pot Pie

unsalted butter (1/4 stick),

pearl onions, peeled

sage,

potato,

celery (leaves too), coarsely chopped

carrots,

Italian parsley,

Creamed Chicken (see recipe intro)

store-bought puff pastry

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

salt

yellow onions,

garlic,

tomato paste

all-purpose flour

Guinness

beef broth

bay leaf

rosemary

potatoes

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

<strong>Make Ahead:</strong> This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

<strong>Freezer-Friendly Instructions:</strong> The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

Matar paneer is the definition of a party dish. It’s the sort of thing that you can serve to anyone—it looks really pretty and is always a crowd-pleaser.

Matar Paneer

ghee

green cardamom pods,

coriander seeds

yellow onion, roughly chopped

Indian green chile

Roma tomatoes, roughly chopped

cumin seeds

bay leaves

turmeric

asafetida (optional, but really great)

kosher salt,

paneer,

sweet peas

In a large skillet over medium heat, warm 1/4 cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute, until they have lightly browned. Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes. Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.

Transfer the cooled tomato mixture to a blender and blend into a chunky sauce—it should resemble baby food. If the mixture isn’t blending well, add a few drops of water to get it going. Set the sauce aside.

In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using). Pour the sauce into the pan, add the salt, and mix well. Add the paneer, peas, and 1 cup water, cover, and cook for 10 minutes, or until the peas are warmed through and have nicely comingled with the paneer and sauce. Taste and adjust the salt, if needed. Garnish with the cilantro.

Chicken and Vegetable Dumpling Soup

all-purpose flour flour

baking powder

thyme

sour cream

vegetable or canola oil

olive oil

celery, chopped,

carrots (or 8-ish baby carrots), chopped, about 1 cup

yellow onion, chopped,

salt (I use coarse, kosher salt)

pepper

chicken broth (I use low-sodium)

water + 1/4 cup all-purpose flour

In a large pot, heat the oil over...

In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.

In a small bowl (or blender), combine the...

In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.

For the dumplings, in a medium bowl, stir...

For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).

Drop teaspoon-sized amounts (the dumplings should be fairly...

Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon-sized portions).

When the dumplings have cooked fully, remove the...

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.

An easy slow cooker split pea soup recipe.

Slow Cooker Split Pea Soup

green

medium celery stalks, medium dice

medium yellow onion, medium dice

garlic cloves, minced

Italian parsley sprigs

meaty ham

(1 quart) low-sodium chicken or vegetable broth

You have been cooking peas wrong your whole life. Peas are supposed to taste GOOD-- here's how to do it.

How to Cook Frozen Peas (the RIGHT way)

butter (salted, sweet cream)

garlic (fresh, crushed)

kosher sale (to taste)

black pepper (to taste)

Combine

Combine peas, butter, sugar, and garlic in a medium-sized skillet.

Cook

Cook at medium heat until butter is melted and peas are heated through, about 5-7 minutes. Stir occasionally.

Serve

Remove from heat, add salt and pepper. Serve.

Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes and is great for the midweek rush!

Chicken and bacon risotto

onions,

chicken thighs, skinned and chopped

rashers smoked streaky bacon, chopped

(8 ounces) pudding rice

chicken stock cubes

(7 ounces) frozen peas

tbsp parsley

Our delicious chicken and bacon risotto keeps things simple with just a handful of ingredients, that work perfectly together. 

Chicken and bacon risotto 

This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled “skillet gnocchi”) work best here, but shelf-stable gnocchi are also fine. Simply boil them first.

Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

(12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)

unsalted butter

Kosher salt and black pepper

asparagus (about 1 pound),

leeks,

shallots,

peas, thawed (or fresh peas)

lemon, scrubbed

Parmesan

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.

On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.

Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.

Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.

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