Peas

Pea Rangoons Appetizer with Blueberry Chutney

I’m absolutely OBSESSED with these pea rangoons! I know, pea rangoons? What’s the deal, McBooty? Bear with me.

I was feeling inspired the other day so I threw some ingredients together, cast my spell (“Double, double, toil and trouble!”) and popped my creations into the oven. To my surprise, these turned out to be tasty little morsels – perfect for an appetizer! This was one of those magical cooking moments that only exists in folklore. Okay, not really, but these pea rangoons are absolutely addicting – you’ve been warned!

I felt capable of anything. If my magical powers could create such an appetizer masterpiece, what else could I do? My thoughts reeled… I could end world hunger or help nations around the world find peace. Or I could create a sauce to dip these pea rangoons into. Baby steps, right?

First, I whipped up an Asian dumpling sauce (soy, vinegar, garlic, etc.) to dip these little guys in. The dumpling sauce ranked 3 out of 5 in my book – good, but not good enough. Then I blended up some buttery, lemony Hollandaise sauce because frankly, Hollandaise sauce tastes good on everything, right? FALSE! Hollandaise received a 1 out of 5 for these dumplings. Hmm… the wheels continued turning and then it hit me. {BAM!}  Spicy, fruity chutney.  Wait a second McBooty, fruit with peas? I don’t know about that combination, you’re weird. Trust me, in some absolutely wacky (and delicious) way, it works.

Try these for yourself and you might become a believer too. These are great for any get together where you want to impress your guests with your refined palate and cooking skills (yet these are very easy to make). Tell me your thoughts in the comments below.

I included a recipe to make your own blueberry chutney, but I used store-bought chutney (and it works just as well!)

Pea Rangoons with Blueberry Chutney

Pea Rangoons with Blueberry Chutney

Ingredients

    ---For the Pea Dumplings
  • Nonstick olive oil cooking spray
  • 2 cups cooked green peas, lightly mashed
  • 1 small shallot, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/3 cup grated Parmesan
  • zest of one large lemon
  • 1 cup ricotta cheese
  • 32 wonton wrappers
  • ---For the Blueberry Chutney
  • 2 cups fresh or frozen blueberries
  • 1/2 cup minced onion
  • 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried blueberries
  • 2 tablespoons cornstarch
  • 1 cinnamon stick or 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Directions

    ---For the Pea Dumplings
  1. Saute the shallot in a bit of olive oil until transparent and fragrant. Remove from heat.
  2. Add the peas, cooked shallots, salt, garlic, Parmesan and lemon zest to a food processor and blend together. Plop the mixture into a large bowl and fold in the ricotta. Taste and add more salt or lemon for added brightness.
  3. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil cooking spray.
  4. Set up your wonton assembly line; lay out five or six wonton wrappers on a clean counter top and keep a tiny bowl of water handy. Drop a teaspoon of filling into the center of each wonton wrapper. Fold the wontons however you wish, using the water as a "glue" to seal all of the edges. I lined one corner of each wonton wrapper with a bit of water, folded the wrapper in half and pressed the edges together. Then I folded each remaining side across the plump pea filling so it resembled an open envelope. Seal with a bit more water.
  5. Rub each dumpling with a bit of olive oil and arrange them in a single layer on your baking sheet (you can heavily spray them with the olive oil cooking spray too) and bake them for 4 minutes. At the 4 minute mark, flip them over and bake for another 3-4 minutes, until golden brown and crispy.
  6. ---For the Blueberry Chutney
  7. Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers and refrigerate for up to 3 weeks (or freeze).
http://foodiemcbooty.com/pea-rangoons-with-blueberry-chutney/

This is an original Foodie McBooty recipe.

Shepherd’s Pie Soup in a Bread Bowl

shepherdspiebb

Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth.  Definitely a dish that warms the soul.  Of course, we couldn’t just have normal Joe blow Shepherd’s Pie.  Been there, done that.  We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.

Holy moly!

shepherdspiebb2

It’s been unseasonably cold already here.  It’s a bit too soon for my taste, but it makes for perfect soup weather!

Don’t let the pictures fool you – the soup has a wonderful consistency.  The broth can be made creamier if you prefer it that way too.  Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.

If you’re looking for something different to make on a chilly night, definitely try this soup!

Warm wishes,

Miss McBooty

Shepherd’s Pie Soup in a Bread Bowl

Shepherd’s Pie Soup in a Bread Bowl

Ingredients

  • 3-4 pounds of potatoes, peeled and cubed
  • 2 containers of low-sodium chicken stock
  • 1 pound ground turkey
  • 1 medium onion
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 1 teaspoon minced garlic
  • 2 cups frozen corn
  • 1 cup frozen peas
  • salt and pepper
  • 1/2 cup shredded cheese
  • Small bread bowls, tops cut of and insides gutted!

Directions

  1. Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
  2. Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
  3. In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
  4. Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
  5. Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!
http://foodiemcbooty.com/shepherds-pie-soup-in-a-bread-bowl/

Easy Spanish Rice (From Leftover Rice)

SpanishRice

If you’re anything like me, you tend to make way more rice than you need.  I seem to ALWAYS have leftover rice in my fridge!  This Spanish Rice is a great way to spruce up your leftover rice for your next taco/Mexican night.

I like peas and carrots in my Spanish Rice.  Feel free to take a more traditional approach to your own rice and omit the veggies if you’d rather keep it simple.

Spanish Rice From Leftover Rice

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: 4-6 servings

Spanish Rice From Leftover Rice

Ingredients

  • 3 cups cooked rice (any rice really)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 3 minced garlic cloves
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/4 teaspoon coriander
  • 1-2 tablespoons fresh cilantro (optional)
  • 1/4 cup frozen carrots and peas (optional)
  • salt and pepper

Directions

  1. Heat the oil and butter in a skillet over medium heat. Add the onion and saute until soft. Add garlic and saute another minute.
  2. Add the rice and saute a couple more minutes.
  3. Add tomato sauce, water, and coriander. Stir and bring to a simmer.
  4. Reduce heat, cover, and simmer 10-15 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
  5. Add the frozen carrots and peas, toss and recover until heated through. Add the cilantro, salt and pepper to taste and enjoy!
http://foodiemcbooty.com/spanish-rice-from-leftover-rice/

Tofu Aloo Matar (Tofu Curry With Peas)

aloo1

Tofu is a new protein in our household.  I’ve never been a huge fan of tofu growing up but I have been eating more and more of it to help ease into more of a plant-based diet.  Call it a transitional food for me.  Though there are mixed feelings around soy in the vegan community, tofu seems to be everywhere these days.

Tofu has a reputation for being plain or boring, and frankly, it is… by itself.  But think of tofu as a blank canvas, and think of yourself as an artist who can manipulate that canvas to your heart’s content. Tofu can be a very flavorful addition to your dish if you treat it right.

aloo2

Here I took an Indian spin on tofu.  Traditionally, Aloo Matar is a curry dish with potatoes and peas.  I didn’t have potatoes on hand but I did have tofu so I thought I would try it out.  I like the way this dish turned out.  It is vegan-diet friendly, the tofu absorbed all of the flavors of the curry and because I omitted the potatoes and served this on rice, I feel that this dish turned out a lot lighter.  Not a bad way to enjoy tofu if I don’t say so myself!

Cheers!

Tofu Aloo Matar (Tofu Curry With Peas)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: 6 servings

Ingredients

  • 1 package of firm tofu, cut into small cubes
  • 1 cup frozen green peas
  • 1 medium onion, diced
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 1 large tomato, diced
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cayenne powder (or to taste)
  • salt, to taste
  • 1 cup and 1 tablespoon of water, separated
  • 1 vegetable bouillon cube

Directions

  1. Heat about a tablespoon of oil in a large pan to medium heat and add the onions and ginger. Cook until the onions begin to sweat, about 4 minutes. Add the garlic, tomato, chili powder, coriander powder, cumin powder, turmeric powder, curry powder, cayenne powder (if using) and salt. Add about a tablespoon of water and mix. Cook for 2 minutes.
  2. Add the tofu, peas, 1 cup of water and bouillon cube and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the garam masala powder, mix and cook for another minute. Serve ith bread or rice.
http://foodiemcbooty.com/tofu-aloo-matar-tofu-curry-with-peas/

Recipe adapted from Aromatic Cooking.

Pasta Carbonara

pasta carbonara bacon peas

Lately I have found myself eating more and more vegan and vegetarian meals.  I was a vegetarian for many years (many years ago now) but I found that my lifestyle had changed and I incorporated more and more meat back into my diet.  Nowadays, there are many fantastic meat substitutes available.  I can cope with fake chicken and fake hot dogs, but the fake-in bacon (whether you make it yourself or buy it) just doesn’t quite make the cut for me.  To me, the sound and smell of cooking bacon makes my mouth water and tummy growl.

So as I transition back to a (mostly) vegetarian diet, I still find myself craving bacon from time to time.  We completely indulged with this bacon, cream and cheese pasta dish.  As you can imagine, it’s decadent and delicious.  Salty bacon, creamy pasta and pops of sweetness from the green peas – yum!!

We used a combination of whole wheat penne and cavatappi for our pasta but you can use whatever pasta you have laying around.

pasta carbonara bacon peas

Pasta Carbonara

Ingredients

  • 12-ounces of pasta (a little less than 1 full box)
  • 8 pieces of thick cut bacon, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 3 whole eggs, beaten
  • 3/4 cups grated Parmesan
  • 3/4 cups heavy cream
  • salt and freshly ground black pepper
  • 1/2 cup green peas

Directions

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
  3. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
  4. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
  5. Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
  6. Serve immediately with extra Parmesan.
http://foodiemcbooty.com/pasta-carbonara/

Recipe from the Pioneer Woman.

 

Cheese Tortellini with Peas and Parmesan Cream Sauce

Cheese Tortellini, Mushrooms, Peas, Parmesan, Pasta

Man, it has been colder than cold here in Colorado lately.  I think the high maybe squeaked into the teens today.  BRR!!  It was time to whip out some warm, hearty recipes… like this one!

Besides my recent “splurge” at Sprouts Grocery Store (I bought an eggplant and some potatoes) I have mostly steered clear of the grocery stores overall.  Continuing with my Fiscal Cleanse, I didn’t buy anything for this recipe.  I still had leftover cheese tortellini from a previous recipe, frozen peas, and mushrooms in my fridge.  If you don’t like mushrooms, feel free to omit them, but do not (and I repeat DO NOT) skimp on the Parmesan sauce.  It is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!

😀  This dish is cheesy and creamy with pops of freshness from the peas and the lemon juice.  I couldn’t stop eating this (which I later regretted but it was so worth the pain).

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 Servings

Serving Size: About 12 tortellini

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce

Ingredients

  • 1 lb. pre-made cheese tortellini
  • 1 tablespoon olive oil for sauteing, plus more for the tortellini
  • 1 tablespoon butter
  • 1/2 medium onion, finely diced
  • 5 large white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 tablespoons fresh thyme)
  • salt and pepper, to taste
  • 1/16 crushed red pepper, extra crushed in your hand, optional
  • 3/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • 1/2 cup shredded Parmesan

Directions

  1. Boil your tortellini according to the package directions. Drain, toss with a drizzle of olive oil and set aside.
  2. Saute the onions and mushrooms in olive oil and butter. Once the mushrooms have begun to soften, about 5 minutes, add the garlic, thyme, salt, pepper and red pepper. Saute for another 2 minutes then add the vegetable broth, heavy cream and frozen peas. Bring to a boil then reduce heat to medium-low (simmer). Stir occasionally and allow the sauce to thicken, about 5 minutes. Add the lemon and Parmesan and remove from heat. Stir until the Parmesan is incorporated in the sauce.
  3. Add the cooked tortellini and gently toss. Serve immediately.
http://foodiemcbooty.com/cheese-tortellini-with-peas-and-parmesan-cream-sauce/

 

Pesto Orecchiette with Chicken Sausage

For my birthday (which was many moons ago now) my Mister bought me a gift card to this amazing European market in Boulder.  I finally went shopping and purchased some orecchiette imported from Italy.  Now if you’ve never had orecchiette, think of them as tiny pasta bowls.

In Italian ‘orecchio‘ means ‘ear,’ and the suffix ‘etto’ means ‘small’ because these resemble the shape of small ears.  Which, I admit, sounds a bit weird at first, but after you take a bite of orecchiette brimming with delicious sauce, you’ll understand why this pasta is so good.

Pesto Orecchiette with Chicken Sausage

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: Serves 4

Calories per serving: 666

Fat per serving: 26g

Pesto Orecchiette with Chicken Sausage

Ingredients

  • 12 ounces orecchiette
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
  • 1/3 cup pesto
  • 1/2 cup grated Parmesan (2 ounces)

Directions

  1. Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).
http://foodiemcbooty.com/pesto-orecchiette-with-chicken-sausage/

Recipe adapted from Real Simple.

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