Sunday, January 18, 2009

Peas with Spinach and Shallots & Chicken and Pears with Wild Rice

So I didn't have a chance to add all the info about last week's meal so here are highlights from the rest of the week.

Peas with Spinach and Shallots


  • 2 medium shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 10 oz frozen peas
  • 1/4 cup water
  • 5 oz baby spinach
  • salt
  • 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 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.

We served this with some steak that isn't worth showing. The next night was a Cooking Light experiment that met with groans when people saw it but I was told to save the recipe and that it was good. I love those nights the best. When someone thinks that something is going to be inedible and I get to prove them wrong, it's a great feeling. More stories on that later.

Chicken and Pears with Wild Rice (adapted from Cooking Light)


  • 1 package uncooked specialty wild rice blend (Zataran's with flavoring spices discarded)
  • 1 cups apple juice
  • 1/2 cup dried cranberries chopped
  • 1 cups low-salt chicken broth
  • 1 tablespoon olive oil
  • 2 skinned, boned chicken breast halves, cut into strips
  • 1 bunch sliced green onions
  • 1 small firm ripe Bosc pear cut into bite sized chunks
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 3/4 to 1 teaspoon ground cinnamon


Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer rice mixture for 25 minutes.

Mix pears with sugar, cinnamon, salt and a little olive oil. Set aside. Season chicken with salt and pepper.

Pour pear mixture into skillet, cook until softened, add to completed rice.

Add oil to same large skillet over medium-high heat. Add chicken and onions; sauté 8 minutes or until chicken is done.

Serve chicken on side of rice.

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