Put a new twist on an old dinner standby

Like many recipes, this one was born out of a bit of necessity.

We are trying to eat a low-sodium diet these days, as well as being more mindful about using up leftovers.

And I admit, we haven’t been putting as much thought and effort into meal planning as we probably ought when we go shopping. I recently found myself with several chicken breasts I had previously baked (seasoned with onion and garlic powder) and some leftover peas and little else in my refrigerator for dinner. It was late, we were hungry and wanted a quick meal that wasn’t the plain chicken breast and peas we had for a previous meal.

Enter an old standby with a new twist. When I was in graduate school I used to toss together little smoked sausages, peas and a cream sauce as a tasty, quick comfort food. Then, as now, I try not to use every pot in the kitchen to make dinner with one will do, so I make my white sauce on the fly, moving the vegetables I’ve sauteed to the edges of the pot, making my roux in the center, then adding the milk and seasonings. It works out just fine and reduces cleanup as well as cooking time.

The nice thing about a white sauce is that it can be flavored most any way you’d like. Before sodium was a concern, I often tossed in copious amounts of parmesan cheese or other cheeses.

Smoked paprika is a great option too, but with this recipe, my favorite is a bit of yellow or red curry powder.

As always, make it your own!

Curried Peas with Chicken

1/2 medium onion, roughly chopped Butter for sauteing the onion 3 tablespoons of butter for roux 3 tablespoons of flour 1/2 to 1 cup of milk 1/2 teaspoon curry powder (or to taste) frozen green peas, cooked and drained (leftovers are fine) 1 baked chicken breast, cubed *** Saute the chopped onion in butter in the bottom of a medium saucepan. Once the onion begins to turn clear, move it to the edges of the pot and add the remaining butter. Mix in the flour to create a roux, then add the milk and curry. Stir to blend the sauce until it becomes smooth. Mix in the peas and chicken. Cook over medium heat until everything is heated through and the sauce reaches the desired thickness, adding more milk if necessary.

Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.