Green Pea Sauce for Rice

Developed September, 2018 to be served over Peruvian rice as a side dish with rotisserie chicken.

3/4 c frozen tiny green peas
1/2 c chopped onion
2 T olive oil
1/2 t salt
2 t sugar
1/2 c water
1 T chicken or vegetable stock concentrate (Better Than Bouillon®)
1/2 t rosemary
1/2 t thyme
2 T dry onion
2 T tapioca, potato, or corn starch, suspended in 2 T water

Soak the peas in hot tap water for 10 minutes. In a small skillet heat the oil to medium, add the onions,  salt, and sugar. Cover and cook until the onions are soft but not browned. Stir in the water, the stock concentrate, the dry onions, and herbs. Simmer for a few minutes. Add the drained peas, simmer for five minutes. Stir in the starch and cook until the sauce has thickened. To serve, position chicken pieces on a bed of rice and cover with sauce.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.

4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch

Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.

One-Pan Easy Mac and Cheese

Developed September, 2018 from a recipe on America's Test Kitchen TV program on PBS. The method cooks the elbows in milk and water and adds the cheeses after the pasta is cooked al dente. American processed cheese includes 'emulsifying salts' — namely sodium citrate — that yield a smooth melt and prevent the sharp cheddar, there to boost flavor intensity, from oily separation.

2 c milk
3 c water
1 t salt
1 lb elbow macaroni
1/8 t cayenne
2 t Dijon mustard
8 oz American cheese, grated (from deli, not packaged slices)
8 oz sharp cheddar cheese, grated
8 oz sliced ripe tomatoes

Bring milk. water, and salt to a boil in a three-quart saucepan. Be careful to prevent boiling over. Stir in the macaroni, reduce heat to a fast simmer, and cook until pasta is tender and most of the liquid has been absorbed. Off heat, stir in the seasonings and the American cheese until melted. Return to heat and simmer gently 5 minutes. Off heat, stir in the cheddar cheese, top with tomato slices, and cover. Let stand 10 minutes to soften the tomatoes. Stir the tomatoes into the pasta, reheating as necessary. Variation: Replace the tomatoes with 1/2 cup frozen peas. Hint: Freeze the American cheese before grating.

Quick and Easy Chicken, Peas, and Rice

Prepared December 24, 2012.

1-1/2 c basmati or other long-grain rice
2-1/4 c water
2 t chicken stock concentrate (Better than Bouillion™)
1 c frozen baby green peas
1 medium (about 150 g) yellow onion, coarsely chopped
1/2 T olive oil + 1/2 T butter
1 t sugar
1/2 t salt
1 8 oz container prepared chicken gravy (Campbell's™, or make your own)
1 2-1/2 lb rotisserie chicken, trimmed of fat, excess skin, and disjointed

Thaw the peas in cold water. Bring the water and stock concentrate to a boil in a small saucepan. Rinse the rice in a strainer until the water runs almost clear. Stir the rice into the boiling stock, cover, and reduce heat to a fast simmer. Mix the onion, olive oil, butter, sugar and salt together in a small bowl. Microwave loosely covered on high for 3 minutes until softened. After 15 minutes, transfer the rice to a two-quart glass casserole dish and fluff with a large fork, drain the peas well, and stir into rice. Stir in the cooked onion mixture. Pour half the can of gravy over the rice and peas. Arrange the chicken pieces on top, and pour on the remainder of the gravy. Cover tightly, and microwave on 30% power (1250 watt oven) for about 25 minutes until heated through. Serves 6.