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Vegetable of the Month: Peas

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Slightly heat the skillet, then spray it with nonstick spray. Add garlic and ginger. Cook and stir over medium-high heat until fragrant, about 1 minute. Add the carrots and peas. Cook and stir for about 3 minutes until vegetables are tender. Stir in cooked rice, scrambled eggs bits, and water chestnuts. Cook and stir until heated through, about 3 minutes. Add soy sauce to rice mixture. Cook and stir for 2 minutes.

Nutrition information per serving: Calories 97, Fat 1.2g, Saturated Fat 0.2g, Carbohydrates 16g, Cholesterol 0.2mg, Sodium 391g Dietary Fiber 3g, Protein 6g.

Eggplant Curry
Makes 6 servings.

Ingredients

2 Tbsp peanut oil
1 Tbsp mustard seeds
2 Tbsp sesame seeds
2 tsp ground cumin
1 1/2 cups chopped onion
1 1/2 tsp salt
2 tsp turmeric
1/4 tsp cayenne pepper (can add more if you like hot foods)
2 medium eggplants (7-8 inches long, and 4 inches in diameter) cut into 1 inch cubes
Water as needed
2 cups frozen or fresh green peas
1 small bunch fresh cilantro, minced, optional
Rice, cooked

Heat oil over medium heat in a very large and deep skillet or Dutch oven. Add mustard and sesame seeds, and cumin. Sauté 5 minutes. Add onion, salt, turmeric, and cayenne. Cook stirring occasionally for 8-10 minutes or until onions are translucent. Add eggplant. Cook covered stirring regularly, bringing bottom layer of eggplant to the top. Cook for 15-20 minutes or until eggplant is soft. You may have to add a little water if mixture gets too dry. Steam peas until they are just tender and bright green. Serve the curry mixture over rice, topped with peas and fresh minced cilantro.

Nutrition information per serving: Calories 292, Fat 7g, Saturated Fat 1g, Carbohydrates 50g, Cholesterol 0mg, Dietary Fiber 11g, Sodium 58mg, Protein 9g.

Vegetarian Paella
Makes 4 servings.

Ingredients

1 1/2 Tbsp olive oil
1 large onion, chopped
1/2 tsp paprika
1 1/2 cups long grain brown rice
3 3/4 cups stock or vegetable broth
3/4 cups dry white wine
14 oz can tomatoes, chopped with juice
1 Tbsp tomato paste
1/2 tsp tarragon
1 tsp dried basil
1 tsp oregano
1 red pepper, roughly chopped
1 green pepper, roughly chopped
3 stalks celery, finely chopped
3 cups mushrooms, washed and sliced
1/2 cup snow pea pods
2/3 cup frozen peas, trimmed
1/3 cup cashew nut pieces
Salt and pepper to taste

Heat oil; sauté onions and garlic until soft. Add paprika and rice and continue to cook for 4-5 minutes or until rice is transparent. Stir occasionally. Add stock, wine, tomatoes, tomato paste, and herbs and simmer for 10-15 minutes. Add peppers, celery, mushrooms, and pea pods and continue to cook for another 30 minutes or until rice is cooked. Add peas, cashews, salt and pepper to taste. Heat through and place on a large heated serving dish.

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