Colorful Potatoes and Three Pea Salad

I recently posted a recipe for Three Pea and Apple Salad. I have extras of all three types of peas, but no more apples, so I decided to make a cold potato and pea salad.

Colorful Potatoes and Three Pea Salad
Serves 6


1 cup fresh English peas
1 cup sugar snap peas
1 cup snow peas
1 pound multicolored potatoes
1 ounce goat cheese, crumbled
2 green onions, chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 tablespoon lemon juice
Salt and pepper

1. Bring large pot of salted water to a boil.
2. Add three types of peas to boiling water for 3 minutes.
3. Meanwhile, add ice to large bowl of water. After peas have been cooking for 3 minutes, using slotted spoon immediately drain and shock peas in ice water bath. (Reserve boiling water.) Leave peas in ice water as you prepare the rest of the salad.
4. Cut potatoes into wedges. Add to pot of boiling water.
5. Cook potatoes about 20 minutes or until tender. Drain and let cool.
6. Toss together peas, potatoes, goat cheese, green onions, olive oil, white wine vinegar, and lemon juice. Season with salt and pepper.

Three Pea and Apple Salad

This recipe was inspired by a recipe in the most recent issue of Martha Stewart Living. I love that this recipe uses three different kinds of peas, fresh mint, and crisp apples. It's perfect for these early days of spring.

Three Pea and Apple Salad
Serves 4


1 cup fresh English peas
1 cup sugar snap peas
1 cup snow peas
1 gala apple, or other crisp red variety
1 ounce goat cheese, crumbled
2 tablespoons of chopped walnuts
Fresh mint leaves
Juice from 1 lemon
Salt and pepper

1. Bring large pot of salted water to a boil.
2. Add three types of peas to boiling water for 3 minutes.
3. Meanwhile, add ice to large bowl of water. After peas have been cooking for 3 minutes, immediately drain and shock peas in ice water bath. Leave peas in ice water as you prepare the rest of the salad.
4. Thinly slice apples. To achieve the rounded apple look in my picture, slice the apple on its side on a mandolin.
5. When peas are cool, drain from ice water.
6. Toss together peas, apples, goat cheese, walnuts, fresh mint leaves, and lemon juice. Season with salt and pepper.

Murgh Makhani (Indian Butter Chicken)

I know this is called butter chicken, but my version only calls for a tablespoon of butter. A dash of half and half and a cup of non fat yogurt give this dish it's creaminess. In true Cooking Flexitairan fashion, this dish can be prepared with the chicken in only half the sauce or without chicken at all. I served this murgh makhani with aloo mutter and basmati rice.

Murgh Makhani
Serves 4

1 1/2 tablespoons olive oil, divided
1/4 of an onion, diced
1 garlic clove, minced
1 chicken breast, cut into pieces
1 tablespoon lemon juice
1 cup frozen peas
2 teaspoons chili powder
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon red pepper
1 tablespoon butter
1 cup tomato sauce
2 tablespoons half and half
1 cup non fat plain yogurt
Salt and pepper

1. Heat olive oil over medium heat in large saucepan. Add onions and saute until translucent, about 5 minutes.
2. Add garlic and saute 1 minutes. Be careful not to burn garlic.
3. Add chili powder, ginger, cumin, turmeric, and red pepper and saute one minute more.
4. Add lemon juice and butter and saute one minute.
5. Add tomato sauce and bring to a simmer.
6. Reduce heat to low. Add half and half and yogurt. Cook until thickened, about 15 minutes.
7. Meanwhile, heat 1/2 tablespoon olive oil over medium heat. Add chicken and cook until browned on both sides, about 10 minutes.
8. Add several tablespoons of sauce to chicken and cook through, about 5 minutes more.
9. Meanwhile, add peas to sauce and cook about 10 minutes.
10. Add chicken to peas and sauce and cook 5 minutes more.
11. Add salt and pepper to taste and serve.

Aloo Mutter (Indian Potatoes and Peas)

About a year ago, I finally went out and purchased all the Indian spices, like turmeric and coriander, that were missing from my kitchen. Not surprisingly, having the right spices made my Indian cooking taste much more authentic. Indian food is a wonderful option for vegetarians and plenty of meat eaters also love vegetarian dishes like this aloo mutter. Stay tuned for the creamy chicken dish I also served with this recipe.

Aloo Mutter

Serves 4

1 tablespoon olive oil
1/4 of an onion, diced
1 garlic clove, minced
2 russet potatoes
1 cup frozen peas
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper
1 tablespoon tomato sauce
1 cup chicken broth
Salt and pepper
Fresh cilantro

1. Heat olive oil over medium heat in large saucepan. Add onions and saute until translucent, about 5 minutes.
2. Add garlic and saute 1 minutes. Be careful not to burn garlic.
3. Add ginger, cumin, turmeric, coriander, and red pepper and saute one minute more.
4. Add tomato sauce, 1 cup chicken broth, and 1 cup hot water. Bring to a boil.
5. Add potatoes and cover. Cook over medium heat, about 15 minutes.
6. Add frozen peas. Cover and cook over medium heat about 10 minutes more. If potatoes aren't done, add another cup of hot water and continue cooking, covering sauce pan.
8. Add generous salt and pepper.

7. Top with fresh cilantro and serve.