I’m sorry. I’ve been traveling and working extra hard and feeling lethargic and…ok just go ahead and call me lazy. 😉
I have a lot to cover- I still owe you my New York restaurant reviews! And I also just returned from another great food city in Greece- Thessaloniki! That is a serious food destination, and I’ll get into all the gluttonous details another day…For now, I want to tell you about my lovely simple plate of peas I made for lunch.
Any change of season rejuvinates my desire to cook. Spring may technically still be a few days away, but as far as I’m concerned- it’s here. The sun is shining, and strawberries are overflowing at the local markets!
No offense to my parents, but the only way I ever ate peas as a child was from a can. I was happy to find fresh and bright green pea pods today. Instead of eating leftovers I made one of my favorite traditional Greek dishes: Stewed Peas with Tomato, Onion and Dill.
When I lived in America, it seemed peas were only used for side-dishes, or additions to salads. But I suggest you try this recipe. Not only is it healthy, but it is so flavorful and a perfect spring dish. If you must take the peas from a can, well, ok…but frozen is better and fresh is even better than that. This is also a great recipe for vegetarians and vegans. I had many vegan friends in San Francisco when I went to school, and my best friend’s fiancee Khalpeah is vegan! Even Gary, the familiar commenter on this blog who shames me every time I let some time go by without posting…:) So I always try to catalogue these kinds of dishes with them in mind.
Some may find removing the peas from the pods boring, but it is meditative for me. I’ve discussed before how long I sit in front of a computer all day editing, researching, and writing. This tactile process is relaxing and energizing at the same time.
This recipe is super simple: After I rinse 1 & 1/2 cup peas in a colander, I cut up 1 large onion and 2 scallions, 2 big, ripe tomatoes, and chop a cup of dill- yes a cup! Loosely packed. Adding a few cut up potatoes and/or carrots is optional. You can also add some fresh parsley if you like. I usually add some at the end right before eating. (This is for 1-2 servings- multiply the ingredients depending on the size of your dinner table).
You saute the onions and tomato in olive oil. The onions do not need to be browned, just a little translucent. Then add the dill and the peas (and potatos or carrots if using). Stir. Pour in 1/2 cup water. Cover the pot and let it all simmer until the peas are cooked to your taste and all the flavors meld- around 25 minutes. I personally like a little bite, but others prefer them more mushy. Check it every now and then to see if it needs more water. Add salt and pepper to your taste.
Totally simple, and very tasty. Add some crusty fresh baked bread to dip into the juices. Mmmmm.
Tomorrow I am making a traditional Greek Salt Cod meal that is eaten every 25th of March. I’ll include my recipes and discuss what this day means for us religiously and culturally. It’s a national holiday, so no computers for me! Niko and I are going to cook this meal together and hopefully sit on the balcony while eating if the weather stays this beautiful…Wow I better clean the deck chairs, they are looking dusty…or maybe well just pull out some chairs from inside…(I’m making my Mom proud, I’m sure…)
See you tomorrow!