March 2008

This tasted so hearty and fresh, but its really just 161 calories for a 3/4 cup serving!


Fresh Pea Soup with MintTry Cooking Light! Get 2 RISK-FREE ISSUES!Rate and Review
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Serve warm or at room temperature for a first course or with a salad for a light meal.

2 teaspoons butter
1 cup coarsely chopped green onions
4 cups shelled green peas (about 4 pounds unshelled)
3 cups fat-free, less-sodium chicken broth
2 cups water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
2 tablespoons thinly sliced mint
Cracked black pepper (optional)

Melt butter in a large saucepan over medium heat. Add onions to pan; cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally. Remove from heat; let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.

Place half of pea mixture in blender; process until smooth, or use an immersion blender and puree the soup right in the pot. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.


I’m going to begin writing brief descriptions of D.C.-area restaurants – partly so I can remember them!

Area: Dupont Circle
Type of Cuisine: French Carribean
Price: Small Plates = moderate

Description: There is little anbiance here, and no music at all, but that doesn’t take away from the wonderful flavors that come out of the kitchen. Standout dishes include: Artichoke and Chicken Croquettes with Mango Sauce, Pear and Roquefort Salad and Jamaican Jerk Chicken Lollipops. Don’t forget to try the Coconut Rum and Golden Raisin Bread Pudding for dessert!

From the March issue of CookingLight!

Chicken with Green Peppercorn Sauce

1/4 cup all-purpose flour
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup finely chopped shallots
2/3 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon green peppercorns, crushed
1 tablespoon butter

1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.


Last weekend I had the good fortune of attending Mr. Hillman’s Helpings grandmothers 100th birthday celebration. Isn’t that amazing? I got to thinking, what foods were popular and/or ‘invented’ in the early 1900s? I found a wonderful website that gives a timeline of when certain foods were introduced.

Did you know that people have been drinking wine since 6000 BC? Anyway, in the early 1900s Americans were introduced to many different types of food including peanut butter & jelly sandwiches, Animal Crackers, Canned Tuna and Corn Flakes! (Isn’t the internet amazing?)

In 1908, the year Grandma was born, the Hershey Bar was first manufactured! Today’s recipe is an ode to the Hershey bar. It comes from my friend’s family and is one of Hr. Hillman’s Helpings favorite desserts!



Cream 1 cup unsalted butter and 3/4 cup sugar together. Add to the mixture 1 egg, 2 tsp. vanilla, 1/2 tsp. salt. Mix until uniform. Slowly add 2.5 cups flour to the mixture until completely incorporated.

The dough should be sticky.

Wet your hands and cut the dough into 2 sections.

Spray Pam on the inside of a 9×13 baking dish. Press half of the dough into the pan, covering it completely. (Usually this requires thinning it out a whole lot)

Place whole Hershey Chocolate Bars onto the dough, enough so that the entire dish is covered (about 4 bars).

Smooth the remaining dough on top of the Hershey Bars.

Bake in the oven at 350 degrees for 25 minutes. Sprinkle powdered sugar over the baked bars. Cut into squares before it cools completely.

Note: Once they harden, they are very difficult to cut.

This was your history lesson of the day. Have a great rest of the week!


Lauren Hillman
Hillman’s Helpings

“Whether you are feeding your family, friends, or even strangers, cooking can be an expression of affection and connection, both of which are good for the mind and body.” – Ethan Becker


Caramelized Leeks with Roasted Salmon Fillets
Makes 4 servings

2 leeks
1 1/2 teaspoons butter
1 teaspoon light brown sugar
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh lemon juice
4 6-ounce salmon fillets
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preheat oven to 400 degrees

Remove roots, outer leaves and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water and cut each half into 3-inch strips.

Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm.

Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper. Bake salmon at 400 degrees for 8 minutes, or until fish flakes easily when tested with a fork, or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 tablespoons leek mixture.