New Potatoes and Peas

One thing is for sure, I'll be visiting my parents this time of year every year.  Not that I won't visit in between!  My parents have a huge vegetable garden that they plant each year.  It is full of tomatoes, potatoes, corn, squash, beans, cucumbers, basil, and most importantly, peas.  Oh the gratification of picking a pod right off the plant and cracking it open.  Those perfect little round delicate pieces of sweet goodness are so much better than any piece of dessert I have ever had placed in front of me (ok, maybe if a slice of cheesecake were in front of me it would be tough decision ;).  I can just never get enough.  As my parents find out when I say a quick hello and disappear into the garden to start snacking!

This time around I managed to snap a few pictures while there were peas in the bowl.  I actually surprised myself that I was able to shell the peas and actually have enough left in the bowl for dinner!  Go me for self control! 

It has been a tradition in my family that when the peas are ready we have a bowl of new potatoes and peas.  My dad tells us that this is a farmers tradition, but all I know is that it is good and I'm more than happy to carry on the tradition. 

It is a simple recipe that is full of healthy flavor. 

What you will need:
-Some new red potatoes
-Fresh peas
-Milk (enough to cover pea and potatoes)
1.  Cut potatoes in half and cook in water until tender.
2.  Just before the potatoes are done cooking add peas.
3.  Warm the milk, don't boil.
4.  When potatoes and peas are done, drain off water and return back to the pot.
5.  Pour warmed milk over potatoes and peas.

Now scoop yourself out some fresh garden goodness.

Veg it Out ~ Chana Masala (Chickpeas)

I grew up eating healthy dinners in a meat and potato household.  My dinner plate would almost always be divided equally in thirds between meat, potatoes and veggies.  I was also always the nerd who carried her lunch to school that usually smelled of green peppers and PB&J ~ I just never enjoyed eating what the cafeteria had to offer, sorry Ma!  My parents also always had a huge vegetable garden every summer that would keep our kitchen full of healthy goodness throughout the year. 

I think it was these early childhood eating habits that led to furthering my healthy endeavor and pick a vegetarian path.  As I've mentioned before, I've only been a vegetarian for well over a year now, with a few minor deviations thanks to some childhood favorites.  But all in all, I think my husband and I have stuck to the path quite well.  More on our vegetarian journey to come.

In the meantime, I want to share with you some of our favorite vegetarian recipes.
First on our agenda is Chana Masala.  This is an Indian dish of spicy chick peas with a hint of lemon.  If you are under the impression that making Indian food is difficult and time consuming, you'd be right about time consuming.  However, the only difficult part is being patient while cooking the onions!  They get me almost every time when I try to rush them.  Don't under cook them or burn them, just saute until they are golden.  Taste test if you are unsure.  They should not be crunchy, they should be soft and kind of melt away with a nutty sweet undertone.  My white girl secrets (what works for me) to making Indian food...be patient, cook on low heat and make enough to have leftovers ~ its always better the next day!  And of course have a little fun.


Chana Masala
(adapted from food.com)

1 tablespoon olive or preferred oil
1 large white onion, peeled and chopped
2 clove garlic, peeled and chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 large tomato, chopped
1 1/2 cups water
4 cups cooked chickpeas
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
1/2 lemon (juiced)
2 fresh, Thai green chili pepper, finely chopped *
1.5 inch piece of fresh ginger, finely diced
Salt to taste

1. On medium heat, heat oil.
2. Add onions and garlic.  Saute until golden, approximately 10 minutes.  Continue to stir so onions do not burn.
3. Lower heat.  Add coriander, cumin, cayenne pepper and turmeric.  Stir until onions are coated with spices.**
4. Add tomatoes.
5. Stir until tomatoes are cooked and you have a pasty mixture.
6. Add chickpeas. Stir and coat chickpea with onion mixture.  Cook for 2 minutes.
7. Add water. Stir.
8. Add remaining ingredients, roasted cumin seed powder, garam masala, lemon juice, ginger and chili peppers.
9. Cook approximately 20 minutes.
10. Add salt to taste.
11. Serve hot over rice or with roti.

*use more or less depending on your spice tolerance

**when adding spices to onions there is a tendency for there to be smoke, when heat is set too high.  If you want to avoid this, add the tomatoes to the onions first then add the spices. 

If you try, let me know how you like it!

Enjoy.