The evening I received them, I threw a handful of them, raw, into a salad I made in an attempt to clean out my refrigerator. I also used some of my newly acquired radishes in the salad. Umm, I love a radish with some bite to it and these didn't disappoint me.
What I read online about English peas is that you shouldn't cook them very long or they'll get hard. Most of the recipes I ran across either had them added to some kind of salad or were for a pea puree. To be honest, I'm not much of a "puree" person. To me, something the texture of baby food isn't all that pleasing. When I mash potatoes, I purposely leave them "lumpy." I like a little texture. Yes, I know I made the Pinto Bean Puree and I enjoyed it, but it was a soup, and for whatever reason, that's a little bit different to me. I don't know, I can't explain it.
So, what I decided to do was fall back on an old standby. Couscous. It's been a common side dish at my house for many years and I like to dress it up with whatever veggies I have in the fridge at the time. Onion, mushrooms, garlic and peas are what I usually add and I had all of that so I just went for it.
To make this version of couscous, start by sauteing some diced mushrooms in a small amout of a butter and olive oil combination. I like the flavor that the butter gives the mushrooms, and adding the oil allows you to cook at a higher temperature so you can get your mushrooms browned, without your butter burning.
After the mushrooms have browned a bit, add a small handful of chopped scallions. Just as they start to soften, add the vegetable stock and some dehydrated garlic pieces. Yes, I know it seems strange to use dehydrated garlic, but I always have that in the cupboard and the liquid reconstitutes it... that's just what I've done for years. Of course you can use fresh garlic if you have it on hand. It seems like I never do when I'm making couscous.
If you're using fresh peas, add them now too so they have an opportunity to soften a bit as the liquid comes up to a boil. I usually use frozen peas and they don't need much time to cook, so you would add them in at the end of the process, when you add the couscous.
When the whole mixture is boiling, throw in the couscous and any seasoning you want to add. Of course, you'll need to add salt and pepper if you want it to have much flavor at all, but you can add some cayenne or chili powder if you like spicy, or some cumin if you like smoky... whatever you want.
Put the lid on it and take it off the heat. About 5 minutes later, you've got a nice Veggie Couscous.
After the mushrooms have browned a bit, add a small handful of chopped scallions. Just as they start to soften, add the vegetable stock and some dehydrated garlic pieces. Yes, I know it seems strange to use dehydrated garlic, but I always have that in the cupboard and the liquid reconstitutes it... that's just what I've done for years. Of course you can use fresh garlic if you have it on hand. It seems like I never do when I'm making couscous.
If you're using fresh peas, add them now too so they have an opportunity to soften a bit as the liquid comes up to a boil. I usually use frozen peas and they don't need much time to cook, so you would add them in at the end of the process, when you add the couscous.
When the whole mixture is boiling, throw in the couscous and any seasoning you want to add. Of course, you'll need to add salt and pepper if you want it to have much flavor at all, but you can add some cayenne or chili powder if you like spicy, or some cumin if you like smoky... whatever you want.
Put the lid on it and take it off the heat. About 5 minutes later, you've got a nice Veggie Couscous.
This particular evening, I was still trying to get the fridge somewhat cleaned out and decided to grill the last of some brussel sprouts that had been in there a while. I also cut up one of the zucchini that I received from DTDO and grilled it too. Notice the grill pan? I LOVE that thing!
And, Voila! On the menu this evening we have a lovely Mushroom and English Pea Couscous served with Grilled Brussel Sprouts and Zucchini.
Can you see those 6 English peas hiding in the couscous?? And, yes, I know this entire meal is green and beige. If I would've had a red pepper in the house, your mouth would be watering. Trust me!
ok, so do you MISS eating meat? I mean...that would be delicious with a scrumptious grilled chicken breast! =)
ReplyDeleteSometimes. It depends on the setting. I went for sushi last night. That's a hard one for me. I've been trying lots of different faux meats. I'll be posting on that soon.
ReplyDeletei'm really curious to see what "WE" eat while you are here. hmmmm...
ReplyDelete