Friday, May 21, 2010

Peas with Leeks and Tarragon

Peas with Leeks and Tarragon
Servings: 6
Weight Watchers Points: 1 per serving

2 large leeks
3 Tbsp. butter
1 Tbsp. olive oil
1 1/2 lbs. frozen peas
1/2-1 tsp. tarragon
Salt and pepper to taste

Slice leeks lengthwise into quarters, then slice crosswise into small pieces. Transfer leeks to a strainer and rinse carefully, making sure all the dirt comes out. Leeks are often covered in dirt, and cleaning them already chopped is definitely the easiest way.

Shake leeks dry. In a large saute pan over medium heat, melt butter with olive oil. Add leeks, and cook, stirring occasionally, until they start to soften and get pale. Turn heat down to medium-low and continue to cook until leeks have really softened and some have turned golden, about 20 minutes. Add a pinch or two of salt.

When leeks are very soft, add peas, still frozen is fine. Cook until peas are warmed through, stirring regularly to make sure heat gets evenly distributed. If too much liquid collects in the bottom of the pan, turn heat back up to medium to boil it off. When peas are warm and liquid has been mostly reduced, add tarragon and stir through. Taste, then adjust for tarragon and salt levels. Finish with a couple grinds of black pepper, and serve immediately.

NOTES: We haven't tried this recipe yet.

Wednesday, May 19, 2010

Provençal Ratatouille

Provençal Ratatouille
Servings: 4
Weight Watchers Points: 2 per serving

2 Tbsp. olive oil
2 large shallots, cut into 1/2-inch chunks
1 clove garlic, minced
1/2 eggplant, unpeeled, cut into 1/2-inch chunks
2 zucchini, cut into 1/2-inch chunks
1/2 red bell pepper, seeded and chopped into 1/2-inch chunks
1/2 yellow or orange bell pepper, seeded and chopped into 1/2-inch chunks
1/4 c. dry red wine
1 lb. ripe plum tomatoes (about 6), cut into 1/2-inch chunks
Salt and pepper, to taste
1/4 c. fresh basil leaves, thinly sliced

Place a medium saucepan over medium heat and drizzle the oil into it. Add the shallots and garlic, and saute for 2 minutes, or until tender. Add the eggplant, zucchini and bell peppers and cook, stirring occasionally, for 5 minutes, or until eggplant is tender. Add the red wine, then the tomatoes, and cook, stirring occasionally, for another 8 minutes, or until the tomatoes are soft and broken down. Season the ratatouille generously with salt and pepper. Remove from heat and stir in the basil. Serve warm.

NOTES: We haven't tried this recipe yet.

Sauteed Wild Mushrooms with Baby Spinach

Sauteed Wild Mushrooms with Baby Spinach
Servings: 4
Weight Watchers Points: 1 per serving

1 Tbsp. olive oil
1/3 c. onion, diced
2 garlic cloves, minced
1 lb. assorted wild mushrooms, such as oyster, chanterelles and morels, cut into large pieces (you can also use cremini mushrooms)
2 ounces (about 2 cups) fresh baby spinach
1 Tbsp. chopped flat-leafed parsley
Salt and pepper to taste

Heat the oil in a large pan over medium high heat. Add the onions and garlic and saute for 2 minutes, or until they soften. Add the mushrooms and saute for 8 minutes, or until just tender. Remove the pan from the heat, add the spinach and parsley, and toss until the spinach softens and becomes bright green. Season with salt and pepper and serve immediately.

NOTES: We haven't tried this recipe yet.