Thursday, February 28, 2013

Peas with Mint

Peas with Mint

So much to say!    I guess I'll just get started.

Three years ago today Mr. Delish proposed (happy proposal anniversary Hubbs if you're reading this).   It's crazy how much has happened since that wonderful day...and how much has stayed the same.

One thing that is unchanging is that I can always count on my friends to encourage me in all of my endeavors.  Today I visited my friend S, who invited me to her new place for brunch.  Together, we came up with a new idea for the blog, Tasty Tuesdays, a day when you can always expect to read a post on my blog.

S made me apple cinnamon pancakes, turkey sausages, mimosas. Coffee too!  What a treat!  Combining my love of reading and cooking, she even gave me two cooking-related books: Macarons Authentic French Cookie Recipes from the Macaron Cafe by Cecile Cannone and The Recipe Club by Andrea Israel and Nancy Garfinkel, which is the source of inspiration for my first recipe.
Once I received the books, I knew I wanted to try one of the recipes right away, especially since I wanted to sneak in a recipe before February was over.  I don't have a smart phone so it would have been silly to try and sneak in recipes from there.  I picked this recipe because I wanted to try something new but didn't want to buy too many ingredients.

So I changed this recipe around a bit.  First, I used a can of peas instead of fresh or frozen.  Just though it would be easiest and cheapest.  I used vegetable stock for two reasons. The first is I always feel like I like for vegetable dishes to be truly vegetarian if I am cooking them.  The second reason is that I had vegetable stock at home and had no interest in purchasing a new stock in addition to the peas and mint.  Also, I cooked the mint with my peas, which I think gave it a gentler mint flavor.  I enjoyed these little peas which were good and very easy to prepare.

Peas with Mint and Vegetable Stock (adapted from Peas Out of the Pod, the Recipe Club by Andrea Israel and Nancy Garfinkel)


  • 1 cup of peas
  • 1 Tbsp of fresh mint
  • 2 Tbsp vegetable stock (unsalted)
  • 1 Tbsp unsalted butter
  • 1/2 tsp salt
  • Ground black pepper

1.  Place all of the above ingredients in a sauce pan.  (note: for a stronger mint flavor add the mint closer to the end)
2. Bring the sauce pan to a simmer.
3. Cook the peas for approximately five (5) minutes.
4. Enjoy!

Yield: 1-2 Servings of Peas


  1. There are several recipe link-ups on Tuesday that you could join in on!

  2. I'd love to hear more info about them Kim =)

  3. This sounds really good! and different :-) I want to try it. By the way, another good thing to make with chick peas I did recently is homemade hummus, though I did avocado hummus with cilantro. It is realllllly good :-) The hard part was that I didn't have a food processor so I blended them which was only partly successful...but after that I got a mini processor but haven't tried it yet! I have a can left of the garbanzo beans, though so I will try this next.

    1. Sounds great! Love cooking with all kinds of veggies...possibly pumpkin kale hummus next to use up some extra pumpkin...or maybe just pumpkin smoothie again =)