Creamy Mushroom Peas

Ingredients

• 2 cups frozen green peas
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 small chopped onion
• 1 tablespoon all-purpose flour
• 1 cup light cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground nutmeg

Directions

1. Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
2. Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Spicy Vegan Potato Curry

Prep Time: 30 min
Cook Time: 30 min
Ready In: 1 hr
Servings: 6

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 351 | Total Fat: 19.5g | Cholesterol: 0mg

Recipe taken from:
http://allrecipes.com/Recipe/Spicy-Vegan-Potato-Curry/

Salsa Verde Chicken Bake Recipe

Prep time: 5 minutes
Cook time: 30 minutes
Yield: Serves 4

While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.

Ingredients

• 1 1/4 to 1 1/3 pounds boneless skinless chicken breasts
• 2 cups (1 16-ounce jar) tomatillo salsa verde
• 4 ounces grated Monterey jack and/or pepper jack cheese
• 1/2 cup chopped fresh cilantro (optional)

Method:

1. Preheat oven to 350°F. Remove the tenders from the chicken breasts and cut the larger pieces in half. You should have 4 4-ounce chicken portions plus the tenders. Line a 8x8 casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.

2. Cover the chicken pieces with the salsa verde. Cover completely, there should be no exposed chicken or it will dry out. Place in the oven for 25-30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.

 3. Sprinkle cheese over the chicken, increase the oven heat to 400°F and return to the oven for another 5-10 minutes, enough time for the cheese to melt and the sauce to get bubbly.

 4. Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

Recipe taken from:
http://simplyrecipes.com/recipes/salsa_verde_chicken_bake/

Texas Caviar

Prep time: 15 minutes

Ingredients:

• 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)
• 8 green onions, just the green parts thinly sliced
• 1/2 cup chopped cilantro
• 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped
• 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained
• 1 yellow bell pepper, seeds and stem removed, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp lime juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Method:

1. In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.
2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
3. Best chilled for several hours. Serve cold as a side salad or with tortilla chips.

 Yield: Serves 4-6

Recipe taken from:
http://simplyrecipes.com/recipes/texas_caviar/