As a little girl, my parents almost always poked fun at me on Thanksgiving. I served myself a nickel-sized piece of turkey, two bites of cranberry salad, three green beans, and devoted the rest of my plate to mashed potatoes. (My two homemade rolls sat on a separate bread plate.) After adding a small pat of butter and a sprinkling of salt and pepper, I politely placed my napkin on my lap and ravenously dug in to my starchy feast.
Even now, I look forward to Thanksgiving (and Christmas and Easter!) mashed potatoes. Sometimes on chilly winter days, I buy a small potato at Safeway just to mix up a single serving for myself. But why do we almost exclusively mash potatoes? Why not give a different vegetable a chance?
Looking inside my fridge, I grabbed the first one I saw—peas—and vigorously beat them with a fork. Even a shower of garlic couldn’t mask their sweetness as I took a taste. And just in case my parents read this, I cooked a bit of protein to serve with my new delicious mashed veggie.
Chicken with Gingered Soy Sauce and Garlicky Mashed Peas
This recipe can easily be doubled; use either two tenderloins or one breast. Increase (or decrease) the amount of garlic in the peas to suit your tastes, or use fresh for a more poignant taste.
chicken and sauce
1 chicken tenderloin
¼ tsp ground ginger
⅛ tsp cornstarch
½ tsp low-sodium soy sauce
1 tsp rice vinegar
2 tbsp water
garlicky mashed peas
⅔ c. frozen peas, thawed
⅛ – ¼ tsp garlic powder
- Lightly coat a small pan with olive oil spray, and preheat over medium-low heat. Cook the chicken for 4-5 min on each side, or until the skin begins to turn golden and the chicken is no longer pink in the middle. Remove from the pan and slice into ½”-thick strips.
- While the chicken cooks, pour the peas into a small, microwave-safe bowl, and roughly mash with a fork. Add the garlic powder, and season to taste with salt and pepper. Microwave for 40-50 sec, or until hot, and plate. After slicing the chicken, place the strips on top of the mashed peas.
- In a small bowl, whisk together the remaining ingredients for the sauce (ginger through water). Turn the heat down to low, and add to the pan. Cook for 4-5 min, stirring frequently, or until it thickens and reaches the desired consistency. Pour over the chicken and serve hot.
Thanks for the protein…Don’t the British mush up their peas? There are definitely some liberated potatoes jumping for joy tonight! Safe to grow another day.
P.S. I will try the chicken recipe.
foods for the soul says...
When we were in Britain, I remember a certain restaurant served whole peas with their fish and chips, but maybe others do and I’m not as original as I had hoped. C’est la vie; I still enjoyed them! And I hope you enjoy the chicken as well. (Although I must confess, I baked the one in the photographs and only put it in the pan to turn the skin a little more golden!)