Ingredients:
1 lb. of frozen peas
2 onions (finely chopped).
1 clove of garlic (sliced)
½ lb. of mushrooms (sliced) – I used button mushrooms but use whatever you like!
2 tbsp olive oil
1 tbsp butter
Salt and black pepper (to taste)
This is a quick and easy side dish using three ingredients. I love peas, so versatile and a great leftover to prepare the next day. Oh yes, I loved The Princess and the Pea but always questioned the pea……
Ingredients:
In a medium pan, medium heat, sauté olive oil, butter, garlic, onions for 3-5 minutes. Add mushrooms and peas. Add salt and black pepper to taste. Saute for 5-7 minutes.
This side dish is delicious with roasted sausage but perfect with other meats!
As mentioned, if you have left over peas, I would serve it the next day with fresh pasta.
Tip: in a medium pan, medium heat, add 1 tbsp. of tomoto paste, 1 tbsp. of butter, 1/2 cup of water and add the left over peas. Saute for 2-3 minutes. Prepare your favorite pasta and add the peas. Add a few red chili flakes and fresh parmigiano cheese! Delicious! You just prepared a tasty meal in less than 15 minutes!
Today I was busy reviewing final details before my book goes to the printer. A little stressed and at 6pm. tonight, I took a quick break for dinner. No planning, just a few ingredients calling my name…..An example of how I prepare meals:
I opened the refrigerator and saw a bag of escarole that I forgot about calling my name. “Maria, I don’t have much time”. In my vegetable drawer, two red banana peppers (left over from last week). In my pantry, I saw a little spaghetti left over from a previous package (3 oz ).
Let me make a quick soup……
Printable Recipe Ingredients:
1 bag of escarole (5 cups) 2 cloves of garlic (sliced) Drizzle of olive oil (3 tbsp) 2 red banana peppers (sliced, remove seeds) 1 cube of vegetable boullion 3 cups of boiling water 3 oz of spaghetti (cut it in small pieces) Sea salt, black pepper (to taste) red chili peppers (optional) Grated Parmigiano cheese (optional) In a medium pot, heat medium, drizzle a little olive oil. Saute the garlic and red banana peppers for two minutes. Add a pinch of sea salt, black pepper and red chili flakes (optional).
Add escarole, ½ cup of water and top with lid for three minutes, stir occassionally. Add three cups of hot water to the same pot Add 1 vegetable boullion cube Add the cut up spaghetti, stir occasionally. Cook the pasta according to the package directions (approx. 8-10 minutes). Serve immediately and top with parmigiano cheese.
It was delicious! Also, cooking everything in one pot was easy clean up! I now have leftovers that I can have during the week or freeze for another time.
Back to work!
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