I’ve been really enjoying borrowing cookbooks from my library lately. I can check out the brand new ones and decide if they’re worth buying or not. I’ve found two recently that I am very tempted to buy. The first is Sara Moulton’s Everyday Family Dinners
I saw this recipe for spiced peas with cooked onions so just used some leftover sauteed onions instead of starting by cooking onions. Earlier in the week I had made patty melts for dinner and had some leftover cooked onions. These will ALWAYS get eaten up in our house, so no worries. Usually one of us will add them to a sandwich or something or top a baked potato. You can always freeze them, too, and pull them out later. In fact, I know some people cook a huge batch of onions in the Crock pot or slow cooker and then freeze them in 1 cup portions to pull out as needed.
These peas were quite good. My youngest loves Indian food so I thought she would these spices and she did. I served them with some spaghetti and sausage and sauce.
Spiced Peas and Onions from Sarah Moulton
Ingredients
- 1 medium onion peeled and sliced
- 2 Tbs oil or so
- 10 ounces frozen peas
- 1 tsp yellow mustard
- 1/2 tsp cumin seeds
- salt and pepper to taste
Instructions
- Thaw the peas.
- Cook up the onions in the oil if you're not using leftovers like me. About 10-20 minutes, until softened and golden. Remove from the pan.
- If you're just starting with leftover onions, heat a bit of oil in the skillet over high heat, then add the mustard and cumin seeds. Cover and cook about 30 seconds, shaking the pan. You'll hear them start popping. Remove from the heat until they stop popping.
- Add the peas and onion back to the pot and cook until hot. Add salt and pepper to taste and serve.
There are several other good-sounding recipes in here that I mean to try.
Thanks for sharing this. I tried it months ago, and keep coming back to it. I put it on noodles and eat it for lunch.