Creamed Peas

creamed peas

creamed peasCreamed peas are comfort food

I’ll grant you that creamed peas add more carbs to the menu than just cooking them plain. I’ll also grant you that these are a comfort food. My hubby loves creamed peas, and sometimes when he’s had a hectic, horrendous day, I add these to the menu. You won’t want to serve these all the time, but once a month is okay, because I said so.

Some folks prefer not to add sugar, and you certainly can leave the sugar out. This is the way I learned to make it – even though I confess I’ve decreased the amount of sugar.

All you need to make creamed peas is peas, sugar, flour, salt and pepper, milk, and a dab of butter. Of course you’ll need to cook them in water.

creamed peas

Cook the peas like you normally would, making sure you are using enough water so you can add the flour to the water. At least, that’s the way I do it. Some folks mix milk and flour together, but I do it the way my mama did it, so here’s my recipe.

Once the peas are cooked, add the sugar/flour mixture to the mixture. Then, once it is dissolved and mixed in well, add the milk, like the photo shows. Stir the mixture slowly, allowing it to thicken as it simmers.

creamed peas

The Recipe

Creamed Peas

My Windowsill
An added flavor to peas that adds sustenance and warmth to the bones.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine American

Ingredients
  

  • 2 cups water
  • 2 cups peas frozen or fresh
  • salt and pepper
  • 2 Tbsp. flour
  • 2 tsp. sugar
  • Milk - enough to thicken about ½ cup or more
  • dab of butter

Instructions
 

  • Cook the peas in water seasoned with salt and pepper until tender
  • Mix flour and sugar together
  • Add to the water while it is boiling, and stir until mixed in well
  • Add milk, a little at a time
  • Stir and continue to cook while it thickens
  • If the mixture is too thick, add a little more milk at a time, stirring and simmering for a little bit
  • Remove from heat and add butter
  • Stir until butter is dissolved
  • Serve

Pinterest creamed peas

 

Rice Vegetable Medley

vegetable rice

vegetable rice When time is short, this rice-vegetable medley is an easy fix for dinner. I’ve discovered that children who won’t eat the likes of carrots or peas end up liking this dish, especially if they like rice.

Carrots and peas add color to the white of rice. I suggest you use rice that only needs to cook for twenty minutes, or wait to add the vegetables until near the end of cooking for rice that needs more time.

Using chicken broth adds flavor as well. The carrots can be shredded, sliced thinly, or julienned for this recipe. If you prefer more vegetables than rice, then adust the recipe accordingly.

vegetable rice

I’ve used this recipe as a side dish for fish, but it works well with any entree. If you’re serving beef, use beef broth to cook your rice. If you have no broth, then water will do.

vegetable rice

 

vegetable rice

Rice Vegetable Medley

My Windowsill
Vegetables cooked in rice make for a colorful and nutrituous side dish. Cook the vegetables with the rice; save time and a kettle!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 cup rice
  • 2 cups broth - chicken or beef
  • 1 Tablespoon salt
  • 2 Tablespoons butter
  • 1/2 - 1 cup peas
  • 1/2 cup shredded carrots julienned or sliced works well also, but increase the amount

Instructions
 

  • Put broth OR water into a kettle
  • Add salt, rice, peas, and carrots
  • Bring to a boil, then turn to low and simmer 15-20 minutes
  • Remove from heat
  • Flake with a fork and add buttter, stirring just until it is melted
  • Serve

vegetable rice