food
recipes
Braised Peas with
Scallions and Lettuce
Jamie says:
"I tend to serve this as a side
dish—it’s nice with things like grilled white fish,
served on crostini, or blitzed up in a blender with
some vegetable or chicken stock for a soup. Even
though 1 grow peas in my garden, I tend to save
the fresh peas for eating raw in salads and use
frozen peas for this dish, because they’re easy and
nutritious. If you’re growing your own lettuces,
just run outside and pick a few outer leaves for this
dish and save the tender inner leaves for another
day when you want lettuce for a salad. Growing
lettuces is great, because they’ll be smaller and
tastier chan those big old lettuces you get in the
grocery store. And you can pick and use the leaves
when you need them, so you’re not throwing out
unused lettuce leaves at the end of the week.”
s t a r t t o f i n i s h
20
min.
A pat of butter (about 1 tsp.)
Olive oil
6
scallions (green onions), trimmed, outer
leaves discarded, and finely sliced
1
head romaine lettuce, washed and sliced
2
16-oz. pkg. frozen peas
Sea salt and freshly ground black pepper
1
heaping tsp. all-purpose flour
1
to 1
y
2
cups reduced-sodium chicken or
vegetable stock
A few sprigs of fresh mint
Juice from half of a lemon
Extra virgin olive oil
1
*
Melt the butter in a medium skillet over medium
heat. Add about 1 tablespoon olive oil and the
sliced scallions. Cook for a few minutes, or until the
scallions are softened. Meanwhile, slice the lettuce
leaves, saving a few tender inner leaves to add at the
end. Turn the heat up and add the peas, sliced let-
tuce, and a pinch of salt and pepper. Cook for
1
minute* then sprinkle in the flout and stir until
everything is lightly coated. Slowly pour in the
stock, then cover and turn the heat up to high.
Cook for 4 minutes or until the peas are tender.
2.
Taste and add another pinch of salt or pepper
if needed. Pick the mint leaves, finely chop, and
sprinkle into the pan. Add the lemon juice. Slice the
reserved lettuce leaves, then scatter those on top
and serve immediately with a tiny drizzle of extra
virgin olive oil. Makes 8 servings.
each
serving
142 cal, 5gfat, 4 mgdwl, 207 mg
sodiumf I9gcarb,
6
gfiber, 7gpro.
Enter to Win
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PRIZES Three $500 winners.
N ovem ber 2011 Categories
BRl’NCII В E S T S Create a strata with bagels, sausage, and eggs, or develop a
breakfast casserole loaded with cheesy potatoes and other vegetables. Stuff and
bake French toast slices, add a fiavorful topping to your special waffle recipe,
bake some scones, or stir together a coffee cake. Wrap up a burrito filled with
breakfast ingredients and serve it with a fresh fruit salsa,
TU R K EY LEFTOV E liS Stack white meat with hearty bread slices, a tangy
Spread, and Crisp veggies for an original spill on a leftover turkey sandwich. Or
chop up white and dark meat for a salad with fresh fruit. Try grinding it into
an appetizer spread, or stuff it into pasta tor a creamy baked casserole. Come
up with a creative, tasty use for leftover turkey and send us the recipe.
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bread. Or put a spin on stuffed or marinated
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the recipe must contain at least 1 cup of
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This Month’s $500 W inners
Sharon La Fleur, Opelousas, LA; Candace Conway, Lansdale* PA
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Open to legal U.S. residents,
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where
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Sponsor;
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Moines, I A.
E N TRY The November 2011 Contest begins 3/01/2011 and ends 4/23/2011.
Online: Enter at BHG.com/ptreontest or submit the entry information in an
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E N T RY INF O R M ATIO N For each Category entered, create your original
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• A recipe may be submitted for any of the monthly Categories. Write or type
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* Recipe entries
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the number of servings that
the recipe
yields; (2) use
ingredients
available
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m
(See page 182)
180
HETTER HOMES AND GARDENS
APRIL 2011
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