KIick-It-Up-A-Notch Peas and Carrots

Question:  When I say "peas and carrots" what's the first thing that comes to mind?

Answer: FORREST GUMP!

Well, at least, that's what comes to mind for me.  Whenever I hear the phrase "peas and carrots" this scene from the movie automatically pops up:

Man, that's a great movie.  As an interesting sidenote, for those of you that don't know, my brother's name is actually Forrest (although, he was named after Nathan Bedford Forrest not Forrest Gump).

Anywho, today's post is NOT about the movie, but rather about the food combination itself.  At some point or another, I think that everyone has eaten the traditional peas and carrots combination.  But, if my experience is any indicator, peas and carrots are usually mushy (due to canned peas), bland (due to a lack of seasoning), and forgettable (generally "bleh" on the YUMM-O scale).

Well today that all changes! 

My recipe for peas and carrots is crisp (due to frozen peas), flavorful (due to the addition of roasting and garlic powder), and memorable (a solid 8-9 on the YUMM-O scale)...all the things a good vegetable side dish should be!

Kick-It-Up-A-Notch Peas and Carrots
Serves 4

1 lb. carrots, peeled and sliced
1/2T EVOO
1 bag frozen peas
1/2T Smart Balance (or butter)
salt and pepper, to taste
1/2tsp garlic powder

Directions:

• Preheat oven to 400 degrees.
• Toss with sliced carrots with EVOO and salt and pepper.
• Place the carrots on a baking sheet coated with non-stick spray.
• Roast for 20-25 minutes, tossing every 10 minutes until carrots are tender and beginning to brown around the edges.
• While the carrots are roasting, place peas in a medium saucepan and cover with water.  Boil 3 minutes, until tender.
• Drain, toss with Smart Balance, and season with salt and pepper.
• Once the carrots are roasted, add them to the peas and toss to incorporate.
• Season with garlic powder and, if necessary, additional salt and pepper.
• Serve warm.

This dish pairs perfectly with a side of brown rice/quinoa/millet and your protein of choice!

Question of the Day:

Have you ever put a spin on a classic recipe?  If so, I would love hearing about your creativity in the kitchen in the "Comment" section below!

Blessings,
Ally and Bo

Dill Potato and Pea Salad

As I mentioned at the end of my last post, Bo and I spent our Saturday afternoon (and early evening) at an a pool party!  The host asked me to bring something that I could eat, since hamburgers, hot dogs, and their respective fixings were to be the main course.  Consequently, I decided to bring something filling (so that I wouldn't be stuck eating watermelon and chips the whole afternoon), but also crowd-pleasing.

Enter: potato salad.

Before I go on, I feel like I need to acknowledge that - YES - I am aware that I have already posted two potato salad recipes on this blog; and - NO - I am not addicted to this summer picnic favorite (OK, maybe just a little bit, but it's nothing to worry about!).  It just so happens that:

• potatoes are delicious;
• almost everybody loves them; and
• there are practically endless ways to dress it up in a salad! 

If you're like me, and you love the taste of dill, then this is the potato salad for you!  Baby new potatoes really make this salad something special; but if you don't have them on hand, Russet or Idaho would work in a pinch.  The peas give it a sweet crunch, and the dill brightens everything up!  Kid-tested and mother-approved Meat-eater tested and vegan approved, this salad will leave everyone satisfied!

Dill Potato and Pea Salad
Serves 6-8

8 medium (red) New Potatoes, cubed, boiled, and drained
can of green peas, drained and rinsed (or frozen)
4 scallions, diced
1/4C veganaise (or mayonnaise)
1/2T apple cider vinegar
1/2T lemonjuice
1T water
1 tsp dried dill weed
3/4 tsp salt
1/2 tsp pepper

Directions:

• While the cubed potatoes are boiling, place the peas and scallions into a large salad bowl.
• Meanwhile, whisk together the veganaise, apple cider vinegar, lemonjuice, water, dried dill week, salt, and pepper until it reaches a smooth consistency.
• Once the potatoes are fork-tender, drain them.
• Toss the potatoes into the salad bowl with the peas and scallions.
• Pour over the dressing,
• Toss to coat.
• Refrigerate until cool.
• Serve alongside your favorite summer "fixins"!

If you still haven't had enough potato salad, feel free to check out my other two recipes:

1. Green Chile Potato Salad; and
2. Honey Dijon Potato Salad.

Next time - musings on "things that make me - and YOU - feel pretty"!

Question of the Day:


What is your favorite variation of potato salad?  Feel free to share it with me in the "Comment" section below!

Blessings,
Ally and Bo