All this week I'm thinking we have sugar snap peas awaiting in the fridge. Nope. They were regular English peas. That's okay, "Bob" prefers the regular peas.Tonight, he made peas and carrots (even yummier than the ones he made the last time), while I made grilled chicken caesar salad with the red leaf lettuce and some chicken we had in the freezer. The basic recipe is here. (I must confess that I used romano cheese instead of parmesean. Still good).
Peas and CarrotsServes 2
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 onion, chopped (medium)
2 garlic cloves, finely chopped
1.5 carrots sliced
1/2 pound English pea pods (yields 1/3 cup shelled peas)
1/4 cup water
Kosher salt
Freshly ground pepper
Directions
1. Saute garlic and onions in butter and olive oil over medium-high heat.
2. Add carrots and cook for 8 to 10 minutes.
3. Add peas and a 1/4 cup of water and cook for 3 to 5 minutes. Carrots should be firm but not squishy.
4. Add salt and pepper to taste.
Almost forgot to mention: we made another composter yesterday. The other can can do its work uninterrupted now.
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