Recipe Blitz Recipes: Peas/Spinach/Shallots & Red Berry Tapioca

[Guest guest]

A family favorite:

 

Peas with Spinach and Shallots

 

2 medium shallots, thinly sliced

2 garlic cloves, thinly sliced

1 tablespoon vegetable oil

1 tablespoon dairy free margarine (we use Earth

Balance)

1 (10-ounce) bag frozen peas

1/4 cup water

5 ounces baby spinach

3/4 teaspoon salt

1/4 teaspoon black pepper

 

Cook shallots and garlic in oil and butter in a

12-inch nonstick skillet over moderate heat, stirring,

until soft, about 6 minutes. Stir in the peas and

water and cook, covered, stirring occasionally, until

peas are tender, about 5 minutes. Stir in spinach,

salt, and pepper and cook, tossing, until spinach is

just wilted, about 1 minute.

 

Yield: 4 servings

Prep Time: 8 minutes

Cook Time: 10 minutes

 

 

 

One I've been meaning to try but haven't yet:

 

Recipe: Red-Berry Tapioca Pudding

by: Mark Bittman

 

Time: 20 minutes, plus resting time

 

3/8 cup filtered water

1/4 cup small pearl tapioca

18 ounces red currants on the stem

1 pound small strawberries

6 ounces raspberries

8 ounces blueberries

Pinch salt

10 tablespoons sugar.

 

1. In a small bowl, pour 1/4 cup filtered water over

tapioca, stir once, cover and let sit at room

temperature for 30 minutes.

 

2. Meanwhile, wash currants on their stems in a large

bowl of water; pick through, and discard damaged or

unripe berries. Place two-thirds of the berries with

stems in a 3-quart saucepan with remaining 1/2 cup

filtered water. Cover and simmer, stirring once, for 5

minutes. Remove from heat and let rest, covered, for 5

minutes more. Pour berries and juices through a fine

mesh stainless strainer into a glass measuring cup,

pushing lightly on berries to expel liquid. There

should be 1 cup juice.

 

3. Pluck remaining currants from stems. Clean and hull

strawberries. Sort through raspberries, and discard

soft or damaged berries; do not wash. Wash, drain and

pick over blueberries.

 

4. In same saucepan combine currant juice, salt, sugar

and tapioca over low heat, and bring to a simmer.

Cook, covered, stirring frequently, until sauce has

thickened and most of the pearls are transparent,

about 5 minutes. Add strawberries and blueberries to

pudding, and warm fruits to release juices, stirring

frequently, for 2 to 3 minutes.

 

5. Add raspberries and currants; heat until mixture

simmers, 2 to 3 minutes. Remove pudding from heat,

transfer to bowl, cover surface directly with plastic

wrap and chill well. Serve with vanilla sauce or ice

cream.

 

Yield: 6 to 8 servings.

 

 

 

 

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