Greek Stewed Green Peas 

with Angelhair Pasta

These are the same veggies from 2 posts ago, and they are from the recipe of Mia Kouppa. When I have leftovers, I often like to mix them with pasta. Or make sandwiches with them. In this case, pasta won! 

Mia Kouppa Website, Stewed Green Peas

Greek Stewed Green Peas

This was from the recipe of Mia Kouppa. Recently, I made a version based on this recipe, using every shortcut that could make it easy (as I was pretty tired) ... which made it less like the recipe. However, it was so easy, and so tasty, that it made me feel better.

I decided to make it again, this time "by the book," and stuck pretty close to the recipe. Well, half a recipe. I found that when I defrosted a bag of frozen peas in the microwave, all the ice/water seemed to have evaporated, and so they didn't need to be drained. That bag was equal to about a half-recipe.

As you can see here from pics 1 and 2, I enjoyed them with rice. They were also good with pasta. I liked it with an omelette on the side. I think it might also be good mixed into some egg as part of an omelette, or as a frittata if you also mixed in spaghetti or other similar noodles with the egg and veggies. Well, however you serve it, I found it warm and comforting.

Mia Kouppa Website, Stewed Green Peas

Upma 

(Savory South Indian 

Cream of Wheat)

This is a savory South Indian breakfast dish. I remember my friend's mom making it for us (but I can never get it just like hers), which is how I was introduced to it. The ingredients here are basically rava/sooji/cream of wheat, oil, mustard seeds, urad dal (legumes, to add flavor), onion powder, and green peas. Sometimes, I want something fairly quick and easy. This is also very warm and comforting. It fits both descriptions. Win-win! 

Sesame Udon Noodles,

 with Green Peas

This was based on the Spicy Peanut Seasame Noodles from Peas Love & Carrots. Although I made it a little differently than the recipe, based on what I had around and what I can have, I was so glad to be able to try it. I really like noodles, and these were great. 😄 (I hope it comforts her a little to know how much of a difference she makes in so many lives, with her enthusiasm, good cheer, and recipes. 🌼)

Peas Love & Carrots Website, Spicy Peanut Sesame Noodles

Greek-style Stewed Green Peas

This was based on the recipe of Mia Kouppa. I kept thinking how nice this would be, which meant I should make it! 😉 However, I was too tired to follow the recipe properly, so I made some "adjustments": frozen chopped mirepoix (onion, celery, carrot) and frozen peas-and-carrots; frozen chopped cauliflower instead of potato; no tomato sauce at home, but leftover canned diced tomatoes were handy. 

I didn't defrost/drain any frozen veggies, or drain the tomatoes. I just remembered what my mom said to do when something has too much liquid: Cook a bit extra, uncovered, until the liquid evaporates.

It was either make the dish this way, or not at all (with apologies to Mia Kouppa for not following their great recipe). (I guess I was really tired, and needed all those veggies!). Hopefully, next time, I could make it more properly. For this time, though, it was great!

Mia Kouppa Website, Stewed Green Peas

Thai Red Curry 

with Egg & Green Peas

I made this using store-bought red curry paste. It's based on a recipe of Nancie McDermott in Real Vegetarian Thai. Delicious! 

Spaghetti, 

with Tomatoes, Peas, & Carrots 

This was just something simple for dinner. I cooked the pasta in just-enough water, stirring every so often. I had already added olive oil and salt to the water, and later added the defrosted, frozen peas-and-carrots along with some canned chopped tomatoes, just before adding the pasta. I seasoned it with some dried Italian seasoning, onion powder, ground ginger, and a little cinnamon and allspice. After cooking it until it was done, continuing to stir, the water had largely evaporated into a bit of a sauce. Not pictured here: the leftover store-bought ricotta that I mixed into my bowl of warm spaghetti. I just wanted comforting noodles, and that's what I enjoyed for dinner.

Stuffed Focaccia Sandwich, 

filled with 

Aloo Mattar (Indian Potatoes, Green Peas, & Tomatoes) 

& Scrambled Egg

After my family's visit was over, I was looking for something simple. I remembered the Focaccia I'd made and then frozen. I found that I also had some Aloo Mattar in the freezer; the recipe was from Raghavan Iyer in The Turmeric Trail. I put it all together, along with some crunchy Indian snack mix, and some whole-milk yogurt (not pictured). It was a very nice sandwich, if I do say so myself! 

Chickpea Sambousek,

with Spaghetti

Here's another pic of leftover Chickpea Sambousek (like a Middle Eastern samosa). (You can see the last post for more details on that.) This time, I felt like I wanted to pair it with some spaghetti and sauce; I have no idea why. I boiled some spaghetti in a small amount of water. When it was just about done, I added some canned crushed tomatoes, and then green peas for color and more veggies. I cooked it all together until it seemed done enough. ... The hand model is myself, although I tried to stay out of the photo. Anyway, I liked this unusual pairing.

Lentil "Meatballs," 

Aloo Mattar (Indian Potatoes & Green Peas, with Roma Tomatoes), 

& Rice

This was last night's supper. I made the "meatballs" from leftover lentil loaf, that I'd stashed in the freezer; the lentil loaf recipe is from Habeeb Salloum's Classic Vegetarian Cooking from the Middle East and North Africa. The full name of the vegetable dish is "Mrs. Kalia's Aloo Mutter," and is from Raghavan Iyer's The Turmeric Trail. With some whole-milk yogurt (not pictured here), it made a complete meal! Yum!

Gobhi Matar Mini Samosas 

(baked turnovers, with a filling of cauliflower and green peas) 

These samosas are from an Archana's Kitchen recipe. I took one bite, and decided these are awesome! The filling, which I made the day before, is sweet and spicy at the same time. The pastry is very flaky, but the dough didn't require much work at all. I think I need more practice making this small size samosa with this method. Next time, I might make twice as much pastry, and make larger samosas. That should help with the shape. No help is needed with the flavor or texture, both of which are awesome! 

I left the garam masala out of the filling, as it looked to be seasoned very well without it (and I have to be careful not to get too much spice). I can't have butter, so there's no ghee in the pastry. However, I've been experimenting recently with coconut oil, and that's what I used here, instead.

Archana's Kitchen Website, Gobi Matar Mini Samosa Recipe

Ramen/Chuka Soba Noodles, 

with General Tso's Sauce and Green Peas 

(#tbt)

These are plain noodles (not fried, no spice packet), with a very tasty sauce. I included the green peas to add some color, as well as to add some veggies. It was a simple meal, but very satisfying. Sometimes, you just want some noodles!

Cheela Sandwich,

with leftover Gingered Green Peas,

on toasted soft Italian bread. 

I didn't have any chutney, so I spread some pizza sauce on the toast. The peas will actually be more likely to remain on the sandwich, if they are between the bottom toast and the cheelas (unlike here). These are from the same batch of Cheelas as pictured yesterday. A nice vegetarian sandwich -- yum!

Harcha-Bread Pakora, stuffed with Gingered Peas

The Harcha is from the photo of 2 days ago, and I guess I did make bread pakora out of it, after all! (Basically, I stuffed the Harcha bread with veggies, dunked it in a chickpea-flour batter, and fried it.) The Gingered Peas are based on a Suvir Saran recipe from Indian Home Cooking. As I can't eat deep-fried food, I pan-fried it, instead. (Besides, deep-frying this behemoth, would be like trying to deep fry a battle cruiser. 😄 ) I liked it so much, that I ate it up fairly quickly. However, I would have liked for it to be crispier. This only means, that I will simply have to try it again, and experiment.

Recettes Hindoucha YouTube, Harcha en 10 Minutes