This month's Weekend Cookbook Challenge is being hosted by me, but the theme - 5 Ingredients or Less - was chosen by a blog-less long time reader of mine, Lynn. I always thought Lynn seemed like a pretty nice lady, but now I'm not so sure. This 5 ingredient or less thing is harrrrrd! It took me ages, and 6 cookbooks before I found something that fit the bill.
I found the perfect recipe to go with the leftover ham in my Bon Appetit Cookbook - Spring Peas with Lettuce and Mint. I've heard of this sort of dish before - peas and lettuce braised with liquid - and it always intrigued but scared me. Soggy lettuce? Is that supposed to be appealing?
This recipe was different that others that I'd ready in that the lettuce is thinly sliced. I figured somehow that might be better. And it was. This is one mighty tasty dish. There are so many pluses: only a few ingredients (less than 5! What are the odds?), fast, non fat (I used non fat veg broth), and delicious. The lettuce added a really great texture to the peas and mint + peas = excellent.
Spring Peas with Lettuce and Mint
The Bon Appetit Cookbook
4 servings
1/2 cup low salt chicken broth (I used no-fat vegetable broth)
10 oz frozen peas, thawed (I didn't thaw first. Rebel!)
1 cup thinly sliced Romaine Lettuce
3 tb chopped fresh mint
Bring broth to a boil in a medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt and pepper.
Want to take part in WCC? It's easy! Find a recipe in a cookbook, magazine, on the internet, or wherever you'd like that fits this months theme. Make it, blog about it and send me a link by January 30. My email is iliketocook AT shaw DOT ca.
I found the perfect recipe to go with the leftover ham in my Bon Appetit Cookbook - Spring Peas with Lettuce and Mint. I've heard of this sort of dish before - peas and lettuce braised with liquid - and it always intrigued but scared me. Soggy lettuce? Is that supposed to be appealing?
This recipe was different that others that I'd ready in that the lettuce is thinly sliced. I figured somehow that might be better. And it was. This is one mighty tasty dish. There are so many pluses: only a few ingredients (less than 5! What are the odds?), fast, non fat (I used non fat veg broth), and delicious. The lettuce added a really great texture to the peas and mint + peas = excellent.
Spring Peas with Lettuce and Mint
The Bon Appetit Cookbook
4 servings
1/2 cup low salt chicken broth (I used no-fat vegetable broth)
10 oz frozen peas, thawed (I didn't thaw first. Rebel!)
1 cup thinly sliced Romaine Lettuce
3 tb chopped fresh mint
Bring broth to a boil in a medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt and pepper.
Want to take part in WCC? It's easy! Find a recipe in a cookbook, magazine, on the internet, or wherever you'd like that fits this months theme. Make it, blog about it and send me a link by January 30. My email is iliketocook AT shaw DOT ca.
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