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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut

The refrigerator light goes on...

This is a quick and very special side dish. The spicy curry and ginger beautifully complement the sweet peas and rich yogurt.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.

Curried Peas

Servings = 2 | Serving size =about 1 cup

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

2 tsp	olive oil
1 tsp	fresh ginger (peeled and minced)
1 small	shallot (minced)
1/4 tsp	curry powder
1 1/2 cups	frozen peas (thawed)
1 Tbsp	water
1/8 tsp	salt
	fresh ground black pepper (to taste)
2 Tbsp	non fat Greek yogurt

Place the olive oil in a small sauce pan over medium heat.

Add the ginger, shallots and curry powder. Cook, stirring frequently, for about 5 minutes until the shallots are slightly soft.

Add the peas, water, salt and pepper. Cook for about 5 minutes stirring frequently.

Remove from the heat and let stand for one minute. Add the yogurt and stir in until well blended.

Serve.