Peas and Thank You

Y’all, I have to be honest. This week’s recipe post is kind of a cop-out. But that’s because I’m out of town. However, I promised myself I would post every Monday and Friday. So, I give you this week’s recipe that’s good for you and your babes – pureed peas for baby and peas with truffle butter for you. And it all takes about 10 minutes. You’re welcome.

Here I am in Israel with my mom. That's why I'm copping out on this post. But I'm with my mom - so that makes it OK, right?

Here I am, out of town…with my mom. That’s why I’m taking the easy road on this post. But I’m with my mom – so that makes it OK, right?

**This post is a cop-out because once upon a time I wrote a post about how I love school cafeteria food. And in the post I included a recipe for peas with truffle butter. Yea, truffle butter. Because. Truffles.

Here we go…

Prep time: Not long 🙂
Cook time: About 10 minutes
Serves: 2-4 adults, depending on your main dish & about 1/2 to 1 cup of baby pureed peas, depending on desired texture

Ingredients:
One 16oz (1lb) bag frozen peas
1/2 tablespoon truffle butter, or regular butter if you don’t have truffle butter
1/4 cup shredded parmesan cheese
Salt & pepper to taste
1/4 cool water

Directions:
Pour frozen peas into a medium pot over medium/low heat. Put water over peas to help them defrost and cover the pot for about three minutes. DON’T OVERCOOK THE PEAS. You want them to have a crunch and be slightly warm, but not frozen in the middle. Guys, there is only one thing that is worse than overcooked peas. Keep reading to find out. Once the peas are in a good place, transfer the peas to a strainer. Nothing is worse than watery peas. So now you know what is worse than overcooked peas.

Here is a photo of peas being strained, because I felt like I needed another photo.

Here is a photo of peas being strained, because I felt like I needed another photo. I’m sure more professional bloggers, and my husband, would advise against adding poorly taken photos of peas in a strainer just because I feel like I need another photo. Oh well.

For your baby’s food – take half of the peas and throw them into a food processor. Blend until desired texture, adding water if needed. When your baby is ready for more texture, you can mash peas with a potato masher or fork for a chunkier consistency. Place mashed/pureed peas in ice cube trays and freeze for individual services.

GUESS WHAT – YOUR BABY PEAS ARE DONE! Now, onto the adult portion of your meal.

Poorly lit peas, ready for freezing.

Poorly lit baby-food peas, ready for freezing.

Put the rest of the peas back in the pot once drained, and sprinkle with a little salt and pepper. Bring pot to low heat.

Mix in 1/2 tablespoon truffle butter, or regular butter. If you don’t have truffle butter, you can use regular butter and add truffle salt. Or truffle oil. Or truffle anything. And if you don’t have truffle anything, you can also finely dice up 1/4 cup mushrooms and throw them in. They don’t pack the same punch as truffle, but it will still taste delicious. And if you don’t have mushrooms, you can just butter the peas. Because butter makes everything better (and you’re still going to add cheese….cheese and butter = never a bad thing).

Once butter is mixed in, add the parmesan cheese so it gets melty.

Butter and cheese...yes, peas! (yea, I did that)

Butter and cheese…yes, peas! (yea, I did that)

Serve with just about anything. This is also really delicious over pasta!

Finished peas and a pork chop.

Finished peas and a pork chop. Ta. Da.

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