PEAS.

Peas are one of the tastiest vegetables. Eat them fresh when you can. Just add them to salads, eat them with soups and as a snack

Many of us use frozen peas. I like to have them handy to add to a quiche, to soups that we warm up and into quinoa and rice salads, pasta dishes and with mixed stir fry vegetables and grated ginger..

When you make a fresh soup, you can strain it all and add the peas for a minute or two at the end. I also serve them with mint and lettuce leaves, just blanched in a pot with a little butter and salt.  Use them over rice, couscous and quinoa.

I love a quiche of two cups of spinach, chopped fine, one cup peas, one cup grate carrots, salt and pepper and  1/2   a cup of walnuts. . two  egg and a cup of cottage cheese.  Wipe a baking dish with olive oil and  place the mixture in without a base. If you like a base, use one. I bake this for twenty minutes in a medium oven and serve with brown  rice or quinoa and a teaspoon of mustard  delicious.

 Rice and  peas, green  spring onions, garlic and  thinly sliced red peppers.   Cook one and a half cups of rice.   Saute the vegetables in avocado oil or olive oil on a low flame. Add salt and pepper and  two teaspoons of pine kernels.    Mix it in and serve hot. Lovely with a little Parmesan on top.

Enjoy fun ideas with split peas too. Always have them handy for soups.  Dry pease need to be rinsed and cooked with vegetables, spices, herbs and other vegetables for a thick winter soup.  You can cook two cups of dry washed peas and when soft mash them with onion, garlic salt and pepper, basil and a grated carrot Add two eggs and makes patties. Fry them in olive oil and serve with pasta, rice or polenta.

Have a great week  Love and light Rona

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 PEAS...................................PEAS.............................PEAS

I always eat peas with honey.

I've done it all my life,

They do taste kind of funny.

But it keeps them on the knife.  

Anon 

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5 hours ago

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Mushrooms are used in frying, baking, soups, casseroles, pickled, in stir fries and in gourmet  presentations in  Asian, Indian, Moroccan and Middle Eastern cooking.

 I am a Vegetarian and find mushrooms a great source of food    value.You never tire of eating them, creating fun dishes and using them to enhance all salads and quiches as well

MUSHROOM AND ROOT VEGETABLE STEW.

Two cups of mixed mushrooms.

Two cups of peeled and cut up carrots and sweet potatoes.

Two cups of cubed, peeled potatoes.

One cup of thinly sliced onions.

One cup of peeled cubed Granny Smith apples.

One cup of thinly sliced tomatoes and red peppers.

 

Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.

Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.

Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.

 Place all of this into a large oven  casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and  a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.

 Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of grated  coconut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice.  I  add a few sliced mushrooms that are sauteed in a little olive oil and sesame seeds. Looks great on top.   Enjoy.

MUSHROOM AND GREEN ONIONS  IN A FILO PASTRY.

I wash and cut up three cups of mushrooms,

One cup of sliced green onions,

One cup of thinly sliced onions,

 Three crushed cloves of garlic and two cups of cooked diced potatoes.

One cup of grated kohlrabi.

 Sauté the onions, garlic, green onions and mushrooms in olive oil. Use  vegetable salt, pepper ,a little garlic salt , a

grated kohlrabi and a little grated ginger. add the cooked potatoes When done let the filling cool.

Roll out filo dough and use a little oil to seal it. Mix the filling with a  cup of grated mozzarella cheese and half a cup of yogurt.  Roll carefully and seal. You can coat with a beaten egg to give a gloss and with a sprinkling of sesame seeds. Place on an oiled baking sheet and bake for twenty minutes in a hot oven.

 Serve with a green salad.

I love fresh mushrooms, but also keep the dried variety at home. They are quick to use and turn any dish into a gourmet's delight. Look at the website of www.tekoafarms.co.il . I found a great deal on information about all  different kinds  and food values of each.

.MUSHROOMS

MUSHROOM SPREAD.  

 1   1/2  mushrooms. cleaned and sliced

2 tablespoons pulverized walnuts

i small chopped onion one teaspoon chopped red pepper.

  Fry onion until brown in olive oil on a low flame Add mushrooms, walnuts, red pepper,3/4 teaspoon salt and 1tsp sherry.  Fry gently and remove to a wooden board   Chop until creamed and add chili powder, just a little . Serve on a piece of matzo  or in a baked potato.

MARINATED MUSHROOMS.

2  cups mushrooms

1 tablespoon olive oil. 2 cloves garlic

half a cup olive oil.

1 tablespoon lemon juice

2 tablespoon chopped parsley and a few mixed herbs.

Place the washed and drained mushrooms in a deep bowl. Heat the oil gradually and all the ingredients, mix well  Pour over to cover the mushrooms and cover. Refrigerate. I find this excellent with any meal. 

GRILLED MUSHROOMS

 I take two to three varieties and wash and chop well Remember to wash mushrooms is to wipe them , not soaking in water. Place them in an oven dish that has a lid. Take two chopped onions,three crushed cloves of garlic, 1/4 teaspoon salt and 1/4 teaspoon  pepper and two teaspoons of lemon juice and pour over the mushrooms

Wash the mushrooms and slice.   Add a cup of boiling water. Place the lid on the bowl and bake for twenty minutes , then remove the lid and grill for five minutes. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushrooms with two teaspoons of pine or crushed walnuts.

I love this over rice, quinoa or over mashed potatoes

MUSHROOMS BAKED IN CREAM.

3 cups mushrooms,3/4 cup Matzo crumbs i tablespoon grated onion and 1/2 cup cream or i thick yogurt  Salt  and pepper.  1/4 cup butter or olive oil.

Saute the mushrooms in butter or olive oil until soft. Add the matzo crumbs and seasoning, Simmer until browned . Place in a shallow buttered  dish and pour the yogurt or cream on top. Sprinkle twigs of thyme Pour a little milk on top and bake 350 fro 20 minutes. Serve over a pasta or cooked mashed pumpkin.  Enjoy