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.

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