Liz Barbour's Creative Feast
Let's socialize!
  • Home
  • Cooking Programs
    • Pick a Date
    • Pick a Program
    • Programs Fees
    • Employee Wellness
    • Client Testimonies
  • LIZ'S CALENDAR
  • About Liz
  • Contact
  • Cookbook
  • Store
  • Recipe Blog

Marinated Spring Peas

4/2/2015

0 Comments

 
Picture
1 pound frozen petite peas, thawed
3 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
½ tsp fresh thyme
1 Tbs flat leafed parsley, chopped
1 egg hard cooked, chopped
1/4 small red onion, finely chopped
1 Tbs  capers, drained
Salt and freshly ground pepper

1.    Place the thawed petite peas in a medium serving bowl. 
2.    In a small mixing bowl, whisk together the vinegar, mustard, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste.  Drizzle half of the vinaigrette over the peas and toss.  Serve immediately or refrigerate until ready to serve.  Keep remaining vinaigrette refrigerated for up to 5 days.  Use on salads, boiled potatoes, or on top of cooked chicken or fish.

Optional vegetables:

Asparagus, broccoli, cauliflower, and sugar snap peas make wonderful additions or substitutions.  Steam until just cooked but still crisp and cool before adding marinade.

0 Comments

Zucchini Pasta with Herb Pesto

4/2/2015

1 Comment

 
Picture
I am hooked on my spiralizer!  Easy to use with beautiful results, this new kitchen gadget is a must for anyone who is looking for an easy way to prepare zucchini that can be a healthy replacement to pasta on the dinner plate.   Video
Zucchini "Pasta"
Serves 4
3 medium zucchini
Use the attachment with the smaller holes to produce a thin spaghetti like result.  The machine will produce one long, long, long strand.  Be sure to cut the zucchini strand in a few places to make them easier to serve.
Dress with herb pesto.

Herb Pesto
Makes about 1 ½ cups
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Optional:  Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach

1.  Place the oil into the blender or food processor.  

2.  Add the spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using).  Process until smooth, scraping the sides of the bowl with a spatula as necessary.  Continue to process until smooth adding the water if a smoother consistency is desired.  

3. Toss with hot or room temperature pasta and serve hot or cold.
Tip:  If using spiralized summer squash or zucchini instead of pasta…no need to cook the squash.  The raw squash will stay firm and hold up to the pesto better if left uncooked.  Heat dressed squash in microwave for 2 ½ minutes if you’d like to serve it warm or hot.

 

 
1 Comment

Spring Herb Soup

4/2/2015

0 Comments

 
Serves 4
4 tablespoons butter
1 small onion, diced
2 medium baking potato, peeled and diced
2-3 cups chicken or vegetable stock, or hot water
1 1/2 cups milk (low fat is fine)
1/4 cup heavy cream
4 cups chopped mixed greens ( baby spinach, arugula, sorrel, watercress, ramps, or dandelion leaves)
2 Tbs fresh herbs, chopped (flat leafed parsley, rosemary, tarragon leaves)
Kosher salt
freshly ground pepper
 
1.  Melt the butter in a heavy bottomed soup pot  or large sauce pan over medium heat. When it is melted add the onion and reduce the heat to low.  Cover with  a lid and cook until the onion is soft, about 5-8 minutes.

2.  Add the diced potato, stock (or water), milk and cream to the  soup pot. Increase the heat to medium and heat until simmering.  Simmer until the potatoes are fully cooked, about 15 minutes more. 

3.  Add the chopped greens and herbs and simmer uncovered 5 minutes.  

4.  Puree the soup in a blender or with an immersion blender, until smooth. Season with salt and pepper to taste.  Serve hot or cold.
0 Comments

Minted Spring Peas

4/2/2015

0 Comments

 
Serves 6 as a side dish  

1 pound bag frozen Petite Peas (these are the sweetest), thawed
2 Tbs unsalted butter
¼ cup red onion, chopped

3 Tbs fresh mint, chopped
2 Tbs fresh flat leafed parsley, chopped
Kosher salt and Pepper

  1.  Heat a small sauté pan with the butter over low heat.  Add the chopped onion and cook until just soft, about 3 minutes.
  2. Add the thawed peas and fresh herbs to the cooked onions.  Heat just until the peas are warmed through, about 2 minutes.  Season with salt and pepper to tastes.  Serve hot or room temperature.
 
Additions:
Add ½ pound thin asparagus, cut into 1”pieces and lightly steamed.
Add ½ pound sugar snap peas, steamed for 3 minutes.  


To make minted sweet pea puree:  Place the completed pea recipe into a food processor and process until smooth.  Serve warm or room temperature on a cracker or crostini.  Top with shaved parmesan.


To make minted sweet pea soup:  Heat 4 cups of chicken stock.  Add the completed pea recipe.  Process in a blender in 2 batches until smooth.  Add heavy cream to taste if you like a creamier soup.  Season with kosher salt and pepper.

0 Comments
    Picture
    photo credit-Judy Santos-jsantosphotography.com

    Liz

    I am so lucky to be doing what I love!  As a cooking instructor and food educator I love to share tips and lessons about how to make your cooking experiences easier, tastier, and healthier.

    Liz's Cookbook

    Low-Carb Resources

    BOOKS
    The Big Fat Surprise 
    Delay Don’t Deny 
    The Obesity Code 
    The Complete Guide to Fasting 
    ​Dinner Plans-Eat Vintage
     
    WEBSITES
    www.dietdoctor.com
    www.eatthebutter.com
     
    FACEBOOK GROUPS
    Delay Don't Deny: Intermittent Fasting Support

    RECIPES
    www.dietdoctor.com
    www.eatthebutter.com
    www.twosleevers.com
     
    PODCASTS
    Obesity Code
    LowCarb MD Podcast
    The Intermittent Fasting Podcast
    Diet Doctor Podcast
     
    MOVIES
    FAT: A Documentary
    The Magic Pill

    YouTube
    Tuit Nutrition 
    For Today's Aging Women 
    KenDBerryMD

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Categories

    All
    Air Fryer
    Books
    Breakfast
    Chicken
    Cookies
    Cooking With Chocolate
    Cook's Corner TV
    Cook's Corner-TV
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Entrees
    Fats
    Feasting From Literature
    Food Film/TV
    Grain Bowls
    Herbs
    Intermittent Fasting
    Kitchen/Pantry
    Liz's Favorites
    LowCarb
    Movies
    News
    Pasta
    Podcasts
    Recipes From Demos
    Recipes From Demos
    Recipe Sites
    Salads
    Sauces
    Seafood
    Seed Oils
    Side Dishes
    Soups/Stews
    Starches/Pasta/Beans
    SuperFoods
    Tarts-Savory
    Teens
    Thanksgiving
    Turkey
    Vegetables

    Archives

    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    March 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH