Last night, I may have overdone it on the fiber…
I have made jokes about my meat loaf in the past–Jeremy likes to call it “veggie loaf” because of the scarcity of beef. I use 97% ground sirloin and add veggies for moisture. Last night’s batch had carrots, red bell pepper, shallots, flax seeds, whole oats…you see where this is going. The family verdict was “flaxy, but good.” Then about an hour later our stomachs began to swell and the house mantra was “pull my finger”.
My point–and I do have one! Is that sometimes you have to keep trying new things to discover great family recipes
I found this on Parenting.com and thought it sounded like something our family would enjoy. I have been growing basil in our bathroom–don’t laugh–the lighting is best there! And this would be a great way to use some of our fresh herbs.
Smashed peas with rice
This dish can be made in about 20 minutes and serves four people. The mashed peas are also good as a dip with toasted pita bread or crackers — a great way to sneak in veggies.
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
¼ cup chicken broth
30 basil leaves (about 1 cup loosely packed)
1/3 cup grated Parmesan cheese
1. Prepare rice according to package directions.
2. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).
3. Remove from heat and transfer contents to the bowl of a food processor.
Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and Parmesan cheese. Serve immediately.