Monday, October 15, 2007

sweet potato chili w/ crunchy pea salad

Usually I forget to snap a pic of the meals I make before I inhale them....but tonight I managed to remember about 1/4 of the way through my salad. I wanted to use up the fresh cucumbers and radishes I got from our CSA program so I tried a recipe Daf found and it was awesome:
(originally from Cooking Light)

Crunchy Pea Salad

2 1/4 cups shelled green peas
1 1/4 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steam peas, covered, 6 minutes or until tender. Rinse under cold water; drain well.

Combine peas, diced cucumber, radishes, and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over vegetable mixture; toss well.

Yield: 5 servings (serving size: 1 cup)

CALORIES 101 (28% from fat); FAT 3.1g (sat 0.4g,mono 2g,poly 0.4g); PROTEIN 4.2g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 127mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 15.2g

I omitted the green onion b/c I didnt have any - oh and I microwaved the peas.

The entree was Sweet Potato and Black Bean Chili. I didnt follow this recipe exactly - but it's pretty close:

1 comment:

Lindsey said...

Both recipes look really good. I definitely want to try the sweet potato chili. Yum!