Baby, It's Cold Outside!

What a lovely, white and snowy looking flower!  It is so cold outside this morning it is hard to believe that yesterday it was in the seventies!  But, as is typical of this time of year, a cold front rolled in last night and dropped the temperatures into the thirties!  Yike!  That is such a shock to your system. 

Spring isn't far off though, and we will be planting sweet and savory things in our garden and enjoying the harvested goodies.

Today I want to talk about PEAS!  Particularly the sweet little green peas better known as English Peas.  First let me give you a little nutritional information about these little gems.

Nutritional Value
As a fresh vegetable source of protein, English peas are second only to lima beans. A three-fourths cup serving contains about 100 calories and more protein than a tablespoon of peanut butter or a whole egg, and less than one-half gram of fat. Pretty good news there, huh?

So now lets talk about some delicious ways to serve those nutritious little green treasures.

First here is a SIMPLE little salad you can serve any time..

 

Ingredients

• 4 slices bacon (use 2 slices if you are trying to cut down on fats)
• 1 (10-ounce) package frozen peas, thawed and drained
• 1 cup shredded Cheddar
• 2 hard-cooked eggs, peeled and chopped
• 3 tablespoons mayonnaise (you may use GREEK yogurt in place of the mayo, just add a little salt)
• 2 teaspoons freshly squeezed lemon juice
• Salt and freshly ground black pepper

Directions

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Here is a nice side to serve with a Sunday Dinner...

Just remember not to overcook the peas!

Ingredients:

Servings:

4

Units: US

• 1 lb tiny peas
• 2 ounces butter
• 1 tablespoon chopped fresh mint or 1 teaspoon dried mint
• 1 teaspoon sugar
• salt and pepper , to taste

Directions:

1. Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions).
2. Drain, and set aside.
3. In another saucepan, heat the butter, and add the peas, mint and sugar.
4. Cook over low heat for 2 minutes, tossing to mix.
5. Add salt and pepper to taste, and serve.
    
    
   AND LAST BUT NOT LEAST,  for those hummus lovers out there...here is a green pea hummus..
    
   1 lb frozen or fresh english peas

   3 garlic cloves (crushed)

   3 tbsps tahini

   1 lemon juice

   1 tsp ground cumin

   1 tbsp olive oil

   chili powder

   salt

   black pepper

    

   1	Add the peas to a pan of boiling water and simmer for 3 minutes.
   2	Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
   3	Season with sea salt and black pepper according to taste.
   4	Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.

    

   Amount Per Serving

   Calories 129

   Calories from Fat 54

   % Daily Value *

   Total Fat 6 g	9%
   Saturated Fat 864 mg	4%
   Trans Fat	0%
   Cholesterol	0%
   Sodium 735 mg	31%
   Total Carbohydrate 14 g	5%
   Dietary Fiber 5 g	20%
   Sugars 4 g

   Protein 5 g

   Vitamin A	31%
   Vitamin C 14 mg	24%
   Calcium 62 mg	6%
   Iron 3 mg	14%
   Potassium 180 mg	1%

   * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    

   If you haven't tried hummus yet, this might be a great place for you to start!

    

   So get out there and get those peas today.  And, by the way, frozen peas are one of the few vegetables that are just about as good as fresh!  Eat up!

    

   God Bless - Peace, Love and Joy!

    
    

Plotting The Next Great Adventure

"I don't want to get to the end of my life and find that I have just lived the length of it. I want to have lived the WIDTH of as well." Diane Ackerman

It is time to start planning the next great adventure. Will we go at Thanksgiving, Christmas or after the first of the year. Undecided as yet. Where to go...hmmmmm.
To the warm and sunny tropics, to the frozen north? Somewhere in the middle?

I never tire of traveling, of meeting new people from different places all over the country and the world. It really has become a small world. We have talked about going to Ireland at some point, land of my husband's heritage. I have never traveled in Ireland, but did "land" there once for refueling, and flew over the beautiful and exceptionally green countryside with its rock walls and sheep. I think hubby is actually interested in the Pub Crawl however, and I am not really a drinker, or an eater since I began this diet!

I absolutely love anything to do with water, oceans, lakes, rivers...all call to me, but especially the ocean. I really don't care whether it is the warm Caribbean, or the Pacific and on to Alaska. Of course, the Alaska thing is limited by the time of year...usually May to September. I would love to see Hawaii, having never been there, and if Hawaii, I would love to go in Winter when the great whales are there for mating season. I've been to Sea World, but that would be nothing compared to seeing the whales in their natural habitat.

My son Charles has a job which affords him constant travel. He goes to Hong Kong, and Italy and England on business...what fun.

I have been fortunate enough to see England, France, Monaco, Italy, Spain, Switzerland, Germany and Belgium. Not saying I wouldn't go back again though. I remember so vividly the very first time I stood at the base of the Eiffel Tower. Tears ran down my cheeks, because as a little girl growing up in Marbury, Maryland I never dreamed I would see this place I had visited in books.

It was an incredible experience visiting the Mayan Ruins in Tulum and Labadee Mexico. To hear so much about the Mayan history and culture who were there thousands of years before us. They were such an incredibly advanced civilization.

But, now it is time for yet another adventure. I will start searching out sites and tours and dreaming of the places I have not yet seen. Do you have dreams of places you wish to go? Don't wait...start planning now. Sometimes we get so busy "saving" for the future that we forget to "live" in the present.

As one anonymous author said, "Life is too short to eat vanilla ice cream and dance with boring men!" LOL...life is short...smell the roses and travel when you can.

RECIPE OF THE DAY

Since we are talking about travel today, how about a recipe with a "foreign" twist.
Winter is coming...

ITALIAN WEDDING SOUP

1/2 pound lean ground beef
1 egg
2 TBSP bread crumbs
1 TBSP Parmesan Cheese
1/2 teasp Dried Basil
1/2 teasp Onion Powder

1. Combine meat, egg, bread crumbs, cheese, basil, onion powder, and shape into TINY meatballs.

2. Saute meatballs until lightly browned in large soup pan, add
5 3/4 cups chicken broth
1/3 cup finely chopped or grated carrots

Bring to boil...add

1 Cup Orzo pasta (or other tiny pasta)
and COOK until nearly done...add

2 cups thinly sliced escarole or spinach and cook just until tender.

This is a lovely, light and delicious soup. It is a great way to get the spinach into your children, as they are fascinated with the tiny meatballs and pasta.

Eat UP!

The Help...Part Two & Appetizer Recipe of the Day!

Well I am on Chapter 24 of the help. It it an excellent book, and I am anxious to see the movie.

It is frightening to know that the things the maids described in the book actually took place in a lot of Southern homes. Prejudice still occurs all over the world, and is the cause of so many wars and conflicts.

I pray that someday people will see beyond their differences to the "likeness" in all of us.

The book is tender, painful, poignant and funny. I am anxious to complete it.
I won't tell you the ending, don't want to ruin it for you! I downloaded it on my iPhone Kindle application, and am carrying it around and reading it when I have a spare moment, otherwise I would have already finished it.

Pick up a book you have been thinking about today. Reading keeps your mind young.
Encourage your children to read. If they see you reading, they are much more likely to read also.

E reading has made it easier for us to carry a book with us wherever we go. Try it, you won't be sorry.

Simple Recipe of the Day

Want a SIMPLE but impressive appetizer or side alongside your favorite salad?
Try This...it takes less than 45 minutes

HERBED DEVILED EGG BRUSCHETTA

4 eggs
2 TBSP snipped fresh chives
2 TBSP snipped fresh dill
1/4 Cup Mayonnaise
1 TBSP Dijon style mustard
4 Slices sandwich bread, toasted
Salt and Black Pepper
Paprika
2 TBSP Chopped Baby Dill Pickles
2 TBSP Capers

1. Place eggs in a single layer in a medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover, remove from heat and let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.

2. In a shallow dish combine chives and dill..Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice (I actually used an "egg slicer" which I have had for many years. This little gem gives you perfectly sliced eggs every time)
Slice eggs.

3. Cut toast diagonally in half; remove crust.

4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper and paprika. Serve with chopped baby dill pickles and capers.

5. I have at times added finely chopped cooked bacon sprinkled atop the eggs with a tiny dollop of the mayo mixture...and a pretty sprig of dill or sliver of pimento for "dress-up".. don't be afraid to experiment a little.

MAKES 8 Appetizer Servings.

Each serving has 123 cal, 8 g fat, 108 mg. chol., 412 mg. sodium, 7 g carbo, 0 g fiber and 4 g protein.

I SERVED THESE AT A BABY SHOWER AND THEY WERE SUCH A HIT...EVERYONE WANTED THE RECIPE!

Have fun!