Friday, September 28, 2012

Curried Peas, and my little sweet pea

I don't often make peas because well, my husband finds most recipes with peas boring. Last night was Asian night in our house and I tried a curried peas and tomatoes recipe to go along with our main Indian dish. Oh, yum! My husband even had more than one serving. He said "this is actually an interesting dish" so I'll definitely be making them again. 

Oh, in case you're wondering about my Asian night comment. Now that I'm well in my second trimester (yes, I'm expecting my own little sweet pea this winter!) and not relying on giant crockpots full of doubled and tripled recipes to freeze in order to feed the family each night I'm back to cooking most days each week, which means back to making international food more often. How much more? Well, I'm experimenting with a new way to menu plan. Each day of the week minus one is assigned a continent. If I need to plan a meal for that day of the week I can think of recipes from that continent (or the oceans if you wanted to add a just fish night). 

Monday: North America
Tuesday: South America
Wednesday: Europe
Thursday: Asia
Friday: Oceania
One day on the Weekend: Africa

We'll see how this strategy goes. So far so good. It has certainly streamlined menu planning.

Curried Peas, Adapted from a recipe on  Btw, I'll edit it later to add photos. I have a camera problem at the moment!

3 tbls coconut milk
dash of curry powder
1 teaspoon chili powder1 1/2 teaspoons ground coriander 1 pinch ground turmericsalt to taste2 teaspoons  oil1 onion, chopped1 small cinnamon stick1/2 teaspoon cumin 4 tomatoes, chopped1 pound fresh pea pods, shelled (you can use frozen too)

In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.In a medium saute pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.Stir in tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until the peas are tender.