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Peas and sauteed onions

April 6, 2009

Peas have always been one of my favorite veggies.  I think they are one of those foods that people either love or hate; there’s really no middle ground.    I think one of the things I love about them is that they have a natural sweetness all their own; I could honestly eat them as a meal by themselves.  There are quite a few things that can be done with peas, they are just one of those foods that are very versatile.  

When preparing peas, I usually don’t do much to them since I like the natural flavor.  I usually just put a little bit of butter or chicken stock in a pan and pour the drained peas into the pan; add a little salt and pepper and they’re good to go.

I kind of came up with this recipe by accident.  One night last week I was going to make some sauteed mushrooms and onions to go with our meal; I had already cut up the onions and gotten them sauteing before I opened up my package of mushrooms.  Once I opened them up and started looking at them and wiping them off I wasn’t too comfortable about using them.  There was just something funny about the texture of them and they weren’t as firm as they usually are.  After making the call to not use those mushrooms I had to figure out something to do with the sauteed onions.  I got a can of English peas and drained them well and then poured them in the pan with the onions and butter.  They turned out great; the sweetness of the sauteed onions went well with the natural sweetness of the peas…it was a great recipe that I came up with when I was in a bind.

Peas with sauteed onions

Ingredients:

1 Can English peas; well drained

2 Tablespoons unsalted butter

1/8-1/4 Onion, diced

1/2 Teaspoon minced garlic

1/4 Cup chicken stock-if needed

Salt and Pepper, to taste

Directions:

Heat a medium saucepan over medium heat and melt butter.  Once butter is melted add onions and garlic and sautee until onions are clear/translucent.

After onions and garlic are cooked, turn heat down to low and pour in the peas and stir to combine ingredients.  If more liquid is needed add the chicken stock, the entire 1/4 of a cup does not have to be  used if it’s not needed. 

Season with salt and pepper, stir to combine.  Place lid over pan and let cook until warm, about 5 minutes or so.  

Peas and sauteed onions    

Recipe Source: Lynsey

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