Tag Archives: peas

Browned Butter Flounder w/ Lemon Snap Peas


It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This is a fast and fresh tasting dinner option adapted from Cooking Light that literally cooks in minutes (so be sure to prep all of your ingredients before beginning to cook). There are just a handful of ingredients and best of all, everything is cooked in a single pan meaning cleanup is a snap as well. I’ve used flounder in this recipe but use whatever firm white fish you prefer.


4- 6 ounce flounder fillets

3 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4teaspoon kosher salt

4 teaspoons olive oil, divided

3 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh flat-leaf parsley

Juice of 1 lemon

Zest of 1 lemon

8 ounces sugar snap peas, trimmed

1 teaspoon grated lemon rind

  • Combine the flour, black pepper, garlic powder, paprika and salt in a shallow dish.
  • Dredge the fish in the flour mixture, shaking off any excess.
  • Heat half of the oil in a large non-stick skillet set over medium-high heat.
  • Swirl the oil to coat then add the fish to the pan, cooking for 3 minutes on each side or until the fish flakes easily with a fork.
  • Remove the fish from the pan and keep warm.
  • Reduce the heat to medium and add the butter to the pan.
  • Cook for 1 minute or until the butter begins to brown.
  • Pour the butter into a small bowl, stir in half of the lemon juice and the parsley.
  • Return the pan to medium-high heat and add the remaining oil.
  • Add the snap peas and cook for 2 to 3 minutes or until just tender crisp.
  • Stir in the remaining lemon juice and zest and serve alongside the fish topped with the brown butter.

Serves 4

Chicken Korma


It isn’t quite spring around here but the tease of warmer weather and definitely longer days has me thinking about ways to lighten up my menus.  On sunnier days stick to your ribs stews are loosing their appeal and have me seeking out lighter fare. But lighter doesn’t have to mean less flavorful as this quick dish from the  Noble Pig attests to.

The rich and tangy flavors of cilantro, cumin and ginger add spice to ground chicken (you can substitute turkey if you prefer) while the peas and fresh cilantro add brightness and the necessary vegetables that make this a complete dinner option. Its fast, delicious and sure to please.


1 large red onion; 1/2 chopped, 1/2 sliced
1 1-inch piece of ginger, peeled and thinly sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup vegetable oil, plus more for brushing
3/4 pound ground chicken
1/4 cup plain Greek yogurt plus more for garnish
1/4 cup frozen peas, thawed
1/4 chopped fresh cilantro, plus more for garnish
4 pitas, for serving

  • Combine the chopped onion, ginger, garlic, coriander, cumin  1/2 teaspoon of salt and 1/2 cup of water in the bowl of a food processor fitted with a steel blade. Pulse  until a thin paste forms.
  • Heat the vegetable oil in a large skillet set over medium-high heat. Add the sliced onion and cook until golden, 4 minutes.
  • Add the ginger paste and cook, stirring, until most of the water is cooked out, about 10 minutes.
  • Add the chicken and cook until opaque, breaking up the meat.
  • In a small bowl mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2-3 minutes more.
  • Add the peas and the cilantro and season to taste with additional salt if desired.
  • Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with a tiny amount of salt and toast in the skillet, about 1 minute per side.
  • Divide the chicken mixture among the pitas.

Serves 4

Guinness Stout Beef & Barley Soup


The reemergence of a wintery blast of weather inspired to me make soup this past weekend. When it comes to beef I usually make a beef stew with red wine but decided to kick things up a notch by substituting Guinness Stout in honor of St. Patrick’s Day and turning the meal into a brothier soup since that is what is preferred by my fussy eaters.  In addition to my usual soup vegetables, I added some barley for body and peas and red peppers for added color and flavor.  The addition of the beer resulted in a hearty and comforting dish with a depth of flavor that is absent when using wine.

This recipe will make a reappearance in the fall since I am hoping that the weather will soon be turning too warm for hot soups.  In the meantime, for those of you in cooler climates, try this.  I promise that you won’t be disappointed.


2 Tablespoons olive oil

1 pound stew beef, cubed into bite sized pieces

1/4 cup dry sherry

2 large onions, chopped

3 cloves garlic, crushed and minced

10 baby red potatoes, cubed

3 large carrots, peeled and sliced into coins

2 bottles Guinness Stout

3 cups beef broth

3/4 cup pearl barley

2 bay leaves

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 red pepper, diced

1/2 cup baby peas

  • Heat the olive oil in a large Dutch oven over medium high heat.  When the oil is shimmering, add the beef and cook, stirring occasionally, until it is seared and brown on all sides.
  • De-glaze the pan with the sherry.  Add the onions, garlic, carrots, and potatoes.  Stir to combine.
  • Add the stout, broth, barley, bay leaves, thyme and salt and pepper.  Stir to combine.
  • Bring to a simmer, reduce heat to low, and cover.  Simmer, stirring occasionally,  for 1 to 1 1/2 hours until the beef is tender and the vegetables can easily be pierced with a fork.
  • Adjust seasonings.  Add the red pepper and peas and cook until heated through.

The soup can be made ahead of time then reheated when ready to serve.  I like to make it the day before I want to serve it so the flavors have time to meld. If possible, add the peas and red pepper right before serving since you don’t want them to over cook and turn mushy.

Queen’s Pie


I’ve always been a fan of chicken pot pie. It is the ultimate in comfort food and is the perfect use for both left over chicken as well as those chicken breasts in your refrigerator that need jazzing up. And because I’m a fan of pot pies, I naturally gravitate to them when they appear on a restaurant menu. So when I spotted something called “Queen’s Pie” on a restaurant menu recently I just had to inquire as to what it was.

My inquiry was met with a chuckle from the waiter who went on in broken English to describe a dish that contained chicken, meatballs and vegetables in a creamy broth. To me it sounded a lot like chicken pot pie and that is exactly what it was and it didn’t disappoint.

Back at home I set out to recreate this dish. Because I made this for a weeknight dinner, I used pre-made meatballs and puff pastry shells that just needed to be heated in the oven but if you have the time, could make both of these from scratch if you prefer. I augmented the meat with a generous amount of vegetables–in this case peas and corn–since they are favorites in my house and combined in all in a creamy sauce. The results were a hit. After all what isn’t to love about a chicken pot pie with meatballs!


3 Tablespoons unsalted butter

2 large carrots, peeled and cut into small coins

1 stalk celery, diced

1 leek, thinly sliced

1/4 teaspoon salt

2 cloves garlic, minced

1/2 cup all-purpose flour

1/3 cup dry sherry

3 cups low sodium chicken broth

1/2 cup heavy cream

2 bay leaves

3 boneless skinless chicken breasts, cut into bite sized pieces

24 – 1/2 inch meatballs

3/4 cup frozen peas

3/4 cup canned corn

6 puff pastry shells

  • Melt the butter in a large Dutch oven set over medium heat.  Add the carrots, celery, leek and salt and saute for 5-7 minutes or until the vegetables are soft and the onion is translucent.
  • Add in the garlic and saute for 15 seconds or until fragrant.
  • Stir in the flour and the sherry, scraping up any stuck bits from the bottom of the pan.
  • Add the broth, cream, and bay leaves and simmer for 8-10 minutes or until the mixture has thickened.
  • Gently stir in the chicken and meatballs.
  • Season with salt and pepper and simmer gently for 15 minutes or until the chicken is cooked through.
  • Discard the bay leaves and stir in the peas and corn, heating until the vegetables are hot.
  • Cook the pastry shells according to package instructions.
  • To serve, generously fill the pastry with the meat mixture.

Serves 6

Turkey Pot Pie


Turkey leftovers…….after a big Thanksgiving dinner, they seem to haunt you for days on end.  In the immediate aftermath of the turkey coma sandwiches filled with turkey, stuffing, and gravy are on the menu.  Next you might simply reheat the original meal but after that what do you do with your mounds of turkey?  In reality, the possibilities are endless.

Turkey pot pie is one of my all time favorite uses for leftover turkey.  Turkey and vegetables cooked in a creamy sauce and hidden beneath a flaky crust make for the ultimate cool weather comfort food.  This recipe is an adaptation of one from America’s Test Kitchen.  The recipe is extremely flexible; add or subtract vegetables as you like, use more turkey or less, and it will still be good.  You can make the pie as one large casserole topped with either a traditional crust, biscuits, or even store-bought phyllo dough or puff pastry if you are short on time.  Alternatively, you can make the pies in individual dishes which is my preferred way to serve them.  Regardless of the crust you use, make sure the filling in hot when you place it on top otherwise you will end up with a soggy crust.

Serve the pot pies up with some left over cranberry sauce and watch them disappear.


For the pie crust:

6 tablespoons cold butter, cut into small pieces

1 1/2 cups all-purpose flour

4 tablespoons cold buttermilk or water

  • Using a pastry cutter, two forks, or a food processor fitted with a metal blade, cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
  • In half tablespoon increments, add the buttermilk or water and stir, cut, or process until the dough just holds together.  You might not need to use all of the liquid.
  • Divide the dough in half and cover and set one half aside.
  • Place the piece of dough between two sheets of waxed or parchment paper.  Using a rolling pin roll and stretch the dough into a large circle.  Roughly divide the circle into four equal pieces, loosely cover with waxed paper or plastic wrap, and set aside until ready to use.

For the filling:

3 Tablespoons unsalted butter

2 large carrots, peeled and cut into small coins

1 stalk celery, diced

1 medium onion, diced

1/4 teaspoon salt

2 cloves garlic, minced

2 Teaspoons fresh thyme, minced

1/4 cup all-purpose flour

1/4 cup dry white wine

1 1/2 cups low sodium chicken broth

1/4 cup heavy cream

2 bay leaves

3 cups cooked turkey, cut into bite sized pieces

1/3 cup frozen peas

1/3 cup frozen or canned corn kernels

  • Pre-heat the oven to 425.
  • Melt the butter in a large Dutch oven set over medium heat.  Add the carrots, celery, onion, and salt and saute for 5-7 minutes or until the vegetables are soft and the onion is translucent.
  • Add in the garlic and thyme and saute for 15 seconds or until fragrant.
  • Stir in the flour and wine scraping up any stuck bits from the bottom of the pan.
  • Add the broth, cream, and bay leaves and simmer for 8-10 minutes or until the mixture has thickened.
    Stir in the turkey until combined. Season with salt and pepper.
  • Discard the bay leaves and stir in the peas and corn.
  • Divide the filling evenly between 4 oven-proof bowls, mini-casserole dishes or other individual serving dishes.  (Alternatively, pour the entire mixture into a single large casserole dish).
  • Using the reserved crust, place one piece of dough over the top of each casserole dish.  Use a sharp knife to trim the excess dough from the edges of each dish and crimp the edges to form a seal.   Cut two or three slits into the top of the crust to allow steam to escape.
  • Place the casseroles on a large rimmed baking tray and bake for 20 minutes or until the crust is browned and the filling in bubbly.
  • Allow to sit for 5-10 minutes before serving.

Serves 4

For other turkey inspired recipes check out the following:

Chicken Jardiniere


Fall means stews and one of my favorite fall dishes is a hearty chicken stew. You really can’t go wrong when you combine chicken, potatoes and vegetables in a rich broth. But sometimes I like to change things up a bit and when that is the case, this French inspired chicken stew from Cooking Light is just what the chef calls for. The classic ingredients remain but instead of a cream based sauce, the broth for this stew is a white wine reduction. The result is a lighter yet equally flavorful dish that is sure to please.

Serve it as is with crusty French bread for sopping up the sauce or on top of egg noodles.


1 tablespoon canola oil
4 ounces pancetta, cut into 1-inch-long, ½-inch-thick strips
4 bone-in chicken thighs, skin removed
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¾ cup dry white wine
¾ cup water
1¼ cups sliced carrots
1½ tablespoons coarsely chopped garlic
12 small red potatoes, cut into bite sized pieces
8 baby portobello mushrooms, halved
12 small pearl onions
1 fresh thyme sprig
1 cup frozen petite green peas

  • Heat the oil in a large Dutch oven set over medium-high heat.
  • Add the pancetta and salute until crisp, 3-4 minutes.
  • Add the chicken and cook for  8 minutes, turning once.
  • Sprinkle the flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook for an additional minute.
  • Stir in the wine and water.
  • Add the carrots garlic, potatoes, mushrooms, onions and thyme; stir well.
  • Bring the mixture to a boil; cover, reduce heat to low, and cook for 45 minutes or until the chicken is very tender.
  • Add the peas to the chicken mixture.
  • Bring the stew to a boil; cook 2 minutes.

Serves 4


Sauteed Sea Bass w/ Lemony Pea Cream

photo 3-189

Here’s a dish that just screams summer. With fresh peas readily available in the markets, or your garden if you are lucky enough to have one, this dish makes for an easy and flavorful dinner. The recipe comes from Saveur Magazine and I’ve made a few adaptations to fit the needs of my pantry and my family’s taste buds. The recipe originally used cod filets as the protein. I substituted sea bass filets but you could use any firm white fleshed fish.  In a pinch you can use frozen peas but if fresh are available, do use those since they are just so good. Serve the fish alongside a starch of your choice –I used steamed jasmine rice– and dinner is ready.


4 boneless, sea bass filets cut into 2 inch pieces

1 tablespoon mustard seeds, lightly crushed

2 cups fresh peas

Zest of 1 lemon, finely minced

Juice of 1/2 lemon

Salt & pepper to taste

2/3 cup half and half or light cream

2 tablespoons olive oil

Dill to garnish, optional

  • Sprinkle the sea bass filets with the crushed mustard seeds and let marinate in the refrigerator for 1 1/2 hours.
  • Add lemon juice to the fish and allow to sit for an additional 1/2 hour.
  • Place the peas in a small sauce pan and add 1/2 cup of water. Steam until tender and drain. Reserve 1/2 cup of peas.
  • Using a stick blender, puree 1 1/2 cups of peas and the lemon zest with the half and half. Season with salt and pepper.
  • Transfer the mixture into a small saucepan and place over low heat to keep warm.
  • Heat the olive oil in a large skillet.
  • Sprinkle the fish on both sides with salt and pepper then add the sea bass to the hot oil. Cook, turning once, until the fish is lightly browned, about 3-4 minutes in total.
  • Divide the pea puree between 4 plates and top with the fish.
  • Sprinkle the reserved peas over the top of the fish and garnish with dill if desired.

Serves 4

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