Creamy Peas with Bacon

I have this random memory from my childhood of one of us somehow finding out that my dad doesn't like peas.  Now this was a big deal because my parents seem to like just about everything.  And even when confronted with it, my dad denied it and would still eat peas when my mom served them.  In truth, I still don't know if my dad really likes peas or not, but peas always make me think of him.  Peas aren't really my most favorite vegetable, either, but when served like this I do not turn them down.  Bacon makes everything better, right?  And bacon is totally healthy when served up with mushrooms and peas.  So go ahead and enjoy.

Creamy Peas with Bacon

Time to Prepare: 30 minutes
Number of Servings: 6

• 3 Tbsp butter
• 1 small onion, finely chopped
• 8 oz sliced mushrooms
• 1 (16 oz) package frozen peas, thawed
• 2 tsp granulated chicken bouillon
• 8 slices bacon, cooked and crumbled
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups sour cream

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium heat.  Add onion and mushrooms and stir to coat.  Stir in chicken bouillon, then add peas, bacon, salt, pepper, and sour cream.  Cook and stir for 2 minutes.

Pour into a 2 quart baking dish and bake for 20 minutes, until heated through.

Produce Used: Onion, mushroom, peas
Source: adapted from Chef in Training

Lemon-Thyme Macaroni Salad

With the weather finally starting to warm up a bit, I am embracing it completely and starting in on the summer foods!  And I'm loving on this pasta salad.  It makes a great side dish, but you could throw some chicken in there to make it a bit more hearty and serve it as a main dish too.  It is creamy and tangy, with a great burst of freshness from the lemon and thyme.  It really just tastes like summer.

Lemon-Thyme Macaroni Salad

Time to Prepare: 40 minutes
Number of Servings: 6

• 10 oz elbow macaroni
• 4 oz bacon
• 3/4 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 1/2 Tbsp lemon zest
• 1 Tbsp plus 2 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp coarse ground mustard
• 1/2 tsp Dijon mustard
• 2 tsp fresh thyme leaves, divided
• 1/2 tsp black pepper
• 1 cup frozen sweet peas, thawed

Cook the pasta according to the package directions.  Drain and cool.

Cook bacon until crisp.  Crumble and set aside.

In a food processor, combine mayo, olive oil, lemon juice, lemon zest, sugar, salt, mustards, 1 tsp thyme leaves, and black pepper.  Blend until smooth and creamy.

In a large bowl, toss the pasta, bacon, and peas together.  Stir in the dressing to coat.  Sprinkle with remaining 1 tsp thyme.  Serve immediately.

Produce Used: Lemon, thyme, peas
Source: slightly adapted from The Cozy Apron

Sweet Potato and Chicken Curry

I love curries.  They are always full of great flavor from the different spices and the aromas as you cook then are mouth-watering.  This is an especially great curry, in my humble opinion.  It is full of protein from the chicken and garbanzo beans, and loaded up with veggies too.  I particularly love the sweet and tangy balance that you get from the sweet potatoes and the tomatoes. 

Sweet Potato and Chicken Curry

Number of Servings: 4-6
Time to Prepare: 1 hour 30 minutes

• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 bay leaf
• 3 tsp canola oil, divided
• 2 to 3 chicken breasts, cut into 1" cubes
• 1 medium onion, vertically sliced (about 1 1/2 cups)
• 1 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2-3 small sweet potatoes, peeled and cut into 1/2" cubes (about 2 cups)
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 3 small carrots, finely grated
• 1/2 Tbsp lemon juice

In a small bowl, combine the curry powder, coriander, turmeric, salt, pepper, cayenne, and bay leaf.

Heat 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and saute for 5 minutes or until browned, stirring occasionally.  Remove the chicken to a plate and reduce heat to medium.  Add the remaining 1 1/2 tsp oil, then add the onion and cooking for 10 minutes or until tender and golden.  Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken.  Stir in ginger and garlic and cook for one minute, stirring constantly.  Add curry powder mixture, chicken broth, and tomatoes and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

Stir in the sweet potato and garbanzo beans.  Turn heat to medium high and bring to a boil.  Cook uncovered for about 20 minutes, or until the sweet potatoes are tender.  Stir in peas and carrots and cook for 5 minutes.  Remove from heat, discard the bay leaf, stir in lemon juice, and serve over rice.

Source: adapted from Perry's Plate
Produce Used: Onion, ginger, garlic, sweet potato, peas, carrots, lemon

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Produce used: Cilantro, garlic, ginger, jalapeno, onion, peas

• 6 boneless, skinless chicken thighs
• 3/4 Tbsp ground coriander
• 3/4 Tbsp ground cumin
• 3/4 tsp kosher salt
• 6 oz plain yogurt
• 2 Tbsp butter, divided
• 1 small jalapeno (or 1/2 a large jalapeno), stem removed, seeded, and pierced several times with a knife
•  3 Tbsp butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3/4 Tbsp kosher salt
• 2 Tbsp garam masala
• 1 piece ginger (about 2-3 inches), peeled and grated
• 28 ounces crushed tomatoes
• 1 Tbsp sugar
• 1 1/2 cups heavy cream
• 2 tsp cornstarch
• 3 cups uncooked rice
• 6 cups water
• 4 Tbsp butter
• 2 cups cooked peas
• chopped fresh cilantro

 Cut the chicken thighs into small pieces and put in a small bowl.  Sprinkle with coriander, cumin, and 3/4 tsp salt.  Stir in the yogurt until all the pieces are evenly coated.  Let sit for 10 minutes.

Melt 1 Tbsp butter in a large saute pan over medium high heat.  Add about half of the chicken and quickly brown the outside, then transfer to slow cooker.  Repeat with remaining 1 Tbsp butter and remaining chicken.  Put the pierced jalapeno on top of the chicken in the slow cooker.

Return the pan to the heat and melt 3 Tbsp butter.  Add the onions, garlic, and 3/4 Tbsp kosher salt and cook, stirring frequently until the onions begin to brown.  Stir in the garam masala and ginger and cook until fragrant (about 1 minute).  Raise the heat to high and stir in crushed tomatoes and sugar.  Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil.  Pour over the chicken in the slow cooker.

Cover and cook on low 4-5 hours until the chicken is very tender.

Whisk together cornstarch and cream until smooth.  Pour into slow cooker and cook on high for about 10 minutes, until bubbly around the edges.

Put rice and water in rice cooker or in pan on stove and cook until liquid is gone and rice is tender.  Stir in butter and peas.

Serve tikka masala over rice and top with a generous amount of chopped cilantro.

Modified from http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/