Simple Side: Peas and Almonds

Heather says:

I used to hate peas. Deep down in my heart I knew the cafeteria ladies despised me each time they plopped a spoonful of wrinkly, mushy peas onto my tray. Thankfully, I have learned that most often it isn’t the original food item I have hated, but simply the manner in which it was prepared. To this day I still turn up my nose at canned peas heated in their own water, but fresh and frozen peas are a treat.

The almonds give a nutty flavor that helps this spring vegetable complement many autumn dishes.

Peas and Almonds

Ingredients:

• 1lb frozen peas
• 1 1/2 TBSP butter
• 1/3 cup sliced or slivered almonds
• salt to taste

Melt butter in a skillet over medium heat. Add the almonds and stir frequently.

Add almonds

As soon as the almonds begin to lightly brown reduce the heat to low and add the peas.

Time to add the peas.

Stir frequently until heated through.
When the frozen peas first come in contact with the butter, it will appear as if all of the moisture has disappeared, don’t worry, this is temporary and will fix itself as the peas warm up.
Enjoy.
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Simple Side: Rice and Peas

Heather says:

My family enjoys this simple dish, it goes well with most standard chicken recipes.  Oddly enough, my kids who are not overly fond of peas do not mind their presence.

Ingredients

• 1 TBSP butter
• 1 small onion diced
• 1 cup uncooked long grain rice
• 2 cups chicken stock (or broth)
• 1 cup frozen peas

In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)

Add the onion and cook until soft, stirring often.  Add the uncooked rice, stir frequently and cook for an additional 2 - 3 minutes.  Add the stock, turn up the heat to medium high (6 - 7), bring to a boil and cover tightly.

Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.

Cook for an additional 15 - 20 minutes.  Two or three minutes before removing from the heat stir in the peas.

Pepper to taste.

Enjoy.