What's On The Side: Curry Rice with Peas

I actually ate this as a lunch, but I think it would work rather well as a side, or even as a full entree with a little sauteed tofu. I was inspired to make this dish after watching an episode of Nigella Express in which Nigella made muttar paneer, one of my favorite Indian dishes. This creation is definitely not quite as satisfying, but did do the trick to quell my hunger and help me clear some leftovers out of the fridge at the same time.

Turmeric Rice with Peas

makes one serving

2/3 cup frozen peas

1 tablespoon water

1 cup coconut rice

1/2 teaspoon curry powder

1 teaspoon ground turmeric

1. Place the peas in a microwave-safe dish and add 1 tablespoon of water. Cook for about a minute and a half; remove from the microwave and stir. Cook for an additional 30-45 seconds if necessary.

2. Reheat the coconut rice or cook up a fresh batch.

3. Stir together the peas and rice. Season with the curry powder and turmeric.

4. Top with sauteed tofu (optional) or eat plain.

What's For Dinner: Linguini with Asparagus and Peas in a Lemon-Butter Sauce

In addition to the rhubarb that graced yesterday's pie, I also picked up some fresh purple asparagus at the farmer's market in Fort Collins. Wow, did the asparagus look good! And still clinging to a little dirt. It doesn't get much fresher than that! I have enjoyed a number of pasta dishes at restaurants lately that feature asparagus and a lemon-butter sauce; I decided it was time to try to make such a dish myself at home. A quick search on the Internet for a lemon-butter sauce recipe actually resulted in me finding the perfect complete recipe for to try. Fate? Quite possibly!

Linguini with Asparagus and Peas in a Lemon-Butter Sauce (adapted from this Cooking Light recipe)

makes 4+ servings

8 oz whole wheat linguini

1 cup frozen peas, thawed

bunch of asparagus, rinsed, and cut into 1 1/2" pieces

1 tablespoon unsalted butter

2 garlic cloves, minced

1 cup organic veggie broth

1 teaspoon cornstarch

3 tablespoons lemon juice (one lemon)

1/3 cup organic heavy cream

1/4 teaspoon ground black pepper

1/2 teaspoon fine sea salt

sprinkle of crushed red pepper

freshly ground black pepper

1. Thaw the frozen peas by placing them in a colander and then rinsing them with room temperature water. Set aside.

2. Cook the linguini according to the manufacturer's instructions. Add the asparagus to the pasta water during the last minute of cooking. When the pasta is finished cooking, pour the pasta water out over the thawed peas.

3. Melt the butter over medium-high heat in a large skillet.

4. Add the garlic and cook for about one minute, stirring constantly.

5. Mix together the veggie broth and cornstarch. Pour the mixture into the skillet and bring to a boil.

6. Continue cooking the liquid until it thickens; stirring constantly. Remove from heat.

7. Stir in the heavy cream, lemon juice, salt, black pepper, and crushed red pepper.

8. Add in the pasta, asparagus, and peas. Toss in the sauce to coat.

9. Serve immediately. Garnish with freshly ground black pepper if desired.

{served up and ready to eat}