Risotto Primavera

This is a twist on the technique to cooking a classic risotto, and it only takes 6 minutes of continuous stirring, as opposed to 18, because this risotto cooks undisturbed for the first 12 minutes. It is a quick and easy meal for two, using the following ingredients:

- 1 3/4 cups low-sodium chicken broth

- 1/2 cup water

- 4 tsp olive oil

- 3 oz cremini mushrooms, trimmed and sliced thin

- 1 small onion, chopped fine (I used 3 scallions)

- 1/2 cup Arborio rice

- 3 oz asparagus, trimmed and cut into 1/2-inch pieces

- 1/4 cup frozen peas

- 1/4 cup grated Parmesan cheese, plus extra for serving

- 2 tbsp chopped fresh basil

- 1 tbsp unsalted butter

- 2 tsp lemon juice

- salt and pepper to taste

Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Tagliatelle with Peas and Canadian Bacon (Ham)

Yesterday, after becoming a true Girl Scout, my little baby wanted pasta for dinner. So, pasta it was!

I started by heating up on medium heat one tablespoon of butter and one of olive oil, to which I added 2 finely chopped scallions.

Peas, Carrots and Chicken Stew

Of course I had planned for today a totally different meal, but on the way home from school my daughter said she wanted me to make this stew for her. She loves this dish a lot and I always make it with pleasure, because it reminds me of my own childhood. I must admit I'm extremely happy that my daughter loves vegetables and totally dislikes fast-food.

Don't think that the vegetarian version is less tasty! The advantages of this recipe: it's done quickly and the meatless version can be served as a side dish.

So I got from the fridge one chicken breast of about 2/3 lb, about 5 thin scallions and some fresh dill; from the pantry some vegetable oil and tomato paste, and from the freezer approximately 1lb peas and carrots mix.

I cubed the chicken into 1-inch pieces, then added it to a pan in heated vegetable oil (about 2 tbsp)