Friday, April 27, 2012

Never pass on the peas

So I bought ground, convinced I was going to make dolma, I already had a new jar of grape leaves and apparently a very mistaken idea of my parsley situation, then I lost interest, it would mean a lot of work, and time, and I would have to try and recreate my grandmother's simmering sauce from memory, something I'm not sure I pull off on palate memory alone. So I passed on the dolma and looking through what had come from the last veg delivery. Peas, so much less work, and so often undervalued.
Peas are often served as an after thought, a tiny portion of a meal, either mixed in with other veg, or served rather plainly and simply on their own, and while quite delicious (most of the time) they can come and be the star at stage center.  And so, Pea Stew.
Almost all food begins with an onion, cooked until quite beautiful, golden brown,
Then garlic steps in and tries to take over, meat is added, another power player, I add pepper paste, the more fun loving cousin of tomato paste, salt, pepper, and canned whole tomatoes, (I love whole for some unknown reason, just seems so much more hearty, in some ways we have to stick to our old-fashioned guns)

1 onion, chopped
1 tbsp olive oil
2 cloves garlic
1 lb ground beef or sub cubed
2 tbsp pepper paste
salt
pepper
Huge bag of fresh peas (or 1 bag frozen)
1 8 oz can whole tomatoes

Heat oil in pan, add onions, cook til golden
Add garlic, cook 30 sec
Add beef, cook til browned
Add pepper paste, peas, tomatoes, salt and pepper
Cook til tomatoes are falling apart and peas are cooked through but not too mushy.

Serve with rice.


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