Friday, May 24, 2013

Lady Pea Salad


This recent Cooking Light salad was a toss-up in our household.  I loved it, Corey did not.  It's tangy from the mustard and vinegar and for me it was a perfect starchy summer salad that wasn't too starchy.


Recipe Notes
This recipe calls for fresh lady, pink, or crowder peas.  I couldn't find fresh versions of any of them, but I could find "fresh frozen" lady peas at Central Market.  I used those (just cooked them a bit longer) and they worked out fine.

Nutritional Information (per serving - serves 8)
58 calories - 5.2 g. fat - 0.7 g. protein - 2.5 g. carbs - 0.4 g. fiber

  • 4 c. fresh lady peas
  • 4 c. water
  • 1/2 tsp. kosher salt
  • 2 thyme sprigs
  • 1 small onion (trimmed, peeled, and quartered)
  • 1 tsp. fennel seeds
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. whole-grain Dijon mustard
  • 1/4 tsp. black pepper
  • 1/4 c. chopped/snipped fresh chives
1.  Combine lady peas, water, salt, thyme, and onion pieces in a medium saucepan.  Bring to a boil.
2.  Partially cover and reduce heat, simmering for 30 minutes.
3.  Drain, discard thyme and onion, and set aside for at least 30 minutes.
4.  Heat a small skillet over medium heat.  Add fennel seeds, cook three minutes or until toasted, stirring occasionally.
5.  Combine fennel seeds, oil, white balsamic vinegar, mustard, and pepper in a medium bowl, stirring with a whisk.
6.  Add peas and toss to coat.  Stir in chives and serve.

Thursday, May 23, 2013

Baby Potatoes with Tomato-Corn Saute

This very recent Cooking Light recipe was interesting to me because it combined a lot of veggies that I enjoy and also is very low in calories and WW Points Plus....only 1 point per serving!  I am not quite sure how that math works, because this does seem to have several starchy vegetables in it that would push the Points value up a bit more, but I'll take it.  This recipe was delicious and great with grilled chicken and a green salad.


Recipe Notes
I don't like hard or crunchy potatoes, so I increased the boiling time by 3-5 minutes to make sure mine were tender.  I also used frozen corn instead of fresh and it tasted just as good.  FYI, this photo was taken before I added the cheese.

Nutritional Information (per serving - serves 4)
45 calories - 3.5 g. fat - 1.6 g. protein - 2.2 g. carbs - 0.5 g. fiber

  • 12 oz. small baby potatoes, halved
  • 1 tbsp. olive oil
  • 1 c. corn kernels (fresh or frozen)
  • 1-1/2 tsp. thinly-sliced garlic
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1 c. halved grape or cherry tomatoes
  • 1/3 c. fresh chopped cilantro
  • 1 oz. (1/4 c.) shredded or shaved Parmesan cheese
1.  Place potatoes in a medium saucepan and cover with water.  Bring to a boil and cook 10 minutes or until tender.  Drain and set aside.
2.  Heat a large nonstick skillet over medium-high heat.  Add olive oil to pan and swirl to coat.  Add corn, garlic, salt, and crushed red pepper.  Saute two minutes.
3.  Add cooked potatoes and tomatoes to pan.  Cook one minute.
4.  Top with cilantro and Parmesan cheese.