Russian Peas

As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, ‘Those were excellent, but they looked like vomit!’ - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I’m an adult now, and they’re still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!

Step: 1

Place peas with cold water in a pot; leave to soak for 24 to 48 hours.

Step: 2

Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.

Step: 3

Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.

Per Serving: 76 calories; protein 2.1g; carbohydrates 8.2g; fat 4.5g; cholesterol 11.4mg; sodium 326.2mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .