Saturday, January 17, 2015

Creamed Peas

It is very cold outside.

I roasted a chicken for dinner and was trying to think of something "warm" to serve with it . . .

besides biscuits!

My girl cherub was at dance, so I couldn't get her input.

But I asked my boy cherub what veggie he would like.

"Peas!  I love peas!"

Great -- I'll make creamed peas!  I couldn't believe that I had never made this for my family!

His response wasn't filled with excitement!

I explained to him that I grew up with my mom making creamed peas.

Matter of fact, it seems like my mom made a lot of "creamed" stuff  . . .

  • peas
  • corn
  • beef
Ok --- so I can only remember 3 things.

But that's kind of alot, right?

Meal plan, done!

I pick up my girl cherub from dance, and as true to her nature, she asks what's for dinner.

I tell her all the delicous stuff; including creamed peas.

"Like baby food?"  she asks!

NO!  Not like baby food!

"Like creamed corn?"  she asks!

Yeah, kinda like creamed corn,

only with peas.

I tell her to trust me, it's good; Mimi fixed it when I was growing up.

That didn't offer too much hope to her!

Dinner was ready and we sat down together; roasted chicken, creamed peas, and biscuits.

 . . . and they like it!

Creamed Peas
1/4 chopped onion
1 TBSP butter
1 TBSP flour
salt and pepper, to taste
1/2-1 cup milk
1 can, 15 oz, peas, drained

In a sauce pan, melt the butter and add the onion.  Sautee until translucent.

Season with a dash of salt and some pepper.  Stir in the spices to the butter and onion mixture.

Sprinkle in the flour and stir well, cooking the flour a bit.

Slowly add a bit of the milk, a little at a time, stirring well as you pour.  As the mixture, thickens, add a bit more milk, if needed.

You are making a basic bachemal sauce.  The consistency should be like a white sauce, not too thin but having a little substance to it, but not too thick, like a gravy. 

Add the drained peas and heat thoroughly.

Serve warm.

Tuesday, January 6, 2015

Hot 'tella

I honestly don't know what we did before Nutella.


I don't know who's worse:  the Mr. or the girl cherub.

Truth be told:  it's the Mr.

He will categorically deny it,

but I know the truth!

Many years ago, when my parents were celebrating their 20th anniversary, I believe,

my dad sent my mom on a European trip.

Yes,  . . .sent.

He stayed home.

He never had any desire to leave the states.

He liked to travel,

but going over-seas, was of no interest to him.

Now, hook up an R.V. behind his truck and he was a happy camper.

No pun intended!

Off to Europe my mom goes with a traveling group and she brought back all sorts of treats.

One being this "chocolate in a jar."

Yep!  It was Nutella.

But that was before you could readily find it in any store in America.

Fast-forward to a husband who loves chocolate and he fosters the same indulgence to his daughter.

We have a jar of this stuff in the pantry all the time!

On our recent get-away, the Mr. saw some recipe using this in a hot chocolate.

Since we were traveling,

we had limited supplies . . .

but thankfully we had the Nutella!

Being married to one who likes to cook,

he tried his hand at "adapting" a recipe!

His adaptation involved cutting the recipe down to two simple ingredients:

milk and Nutella.

I honestly liked it!

It actually reminded me of hot chocolate that we had at Angelina's.

It's rich and creamy . . .


Hot Nutella

2 cups milk
2-3 spoonfuls of Nutella

Pour milk into a pan, place on low heat.

Add the Nutella.  Stir until the milk is hot and the Nutella is melted.

Taste.  If it needs more chocolate taste, add a bit more Nutella.