Cut carrots evenly. Make sure the pieces of carrot are about the same size. This will allow them to cook evenly and give you better results. Meanwhile, add garlic, onion and lemon juice to the bowl of a food processor fitted with the “S” blade. Budget-friendly: Both carrots and peas are affordable options, making this dish a budget-friendly choice. This peas and carrots recipe is a delicious and easy side dish that features crispy bacon, butter, and thyme. The sweetness of the carrots and peas pairs perfectly with the smoky, salty bacon and the earthy flavor of the thyme, making it a flavorful and nutritious dish everyone will love! Reheat: Easily reheat in a microwave-safe dish, covered with a damp paper towel, and cook until heated through. Reheat on the stove in a saucepan over medium heat and cook, stirring occasionally, until heated through.

Slowly but surely, actually to be exact, extremely slowly, as in eight years slowly, those lists turned into a cookbook. Now, that might sound amazing but wait, it’s not. Writing a cook book is one of the worst things to do in the world. For real. (To find out why, you can read my first post.) Anyway, once I decided I didn’t want to spend my time or money to publish a book that may never make money, I decided to put all my hard earned, time spent information that I’ve gathered here on the internet to share with you all! Top with crispy bacon: Crumbled crispy bacon adds a smoky, salty flavor that pairs well with the sweetness of the peas and carrots.Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they’re merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper. It’s usally a 2:1 ratio of oil:acid and in my opinion are the tastiest! They are flavorful but still light enough to allow you to actually taste the vegetables you are pouring them over. Plus, because the amounts of acidic fruits and vinegars out there is tremendous, the flavor combinations are endless. Which means you can basically have a different salad dressing every night and never get bored.

Mix in and cook peas. Next, take the bowl out of the microwave and stir in 2 cups of frozen peas. Be careful, as it will be very hot. Add salt and pepper to taste. Then, microwave for another 2 minutes. Cook the bacon Cook aromatics Cook peas and carrots Combine and top with bacon How to make peas and carrots Keep an eye on the liquid content. While the carrots simmer, periodically remove the lid to make sure there is still enough liquid in the skillet. If the liquid absorbs before the carrots are soft, add more broth and continue cooking. When the carrots are cooked through, add the peas and the fried onions. Mix to combine. Set the heat to medium. Cover the skillet and cook until the peas are heated through, for about 2 to 3 minutes.

I didn’t grow up eating chrein (although my dad loves it!!!) but eli did and he eats it every week! So, I’ve put together 10 different recipes for you, together in one place, just to maker your life easier. I figure with ten recipes theres definitely a few out there for each of you. This way you could take 1 hour (yup, you can marinade all ten of these in less than hour)on a Sunday and be set for the next month!

The recipe and the list of the ingredients is definitely straightforward, here are just a few notes about the ingredients. When you make your own homemade mayo you can control the amounts of salt, sugar and lemon you use to make it, which makes it easier to balance the flavors after. Store bought mayos on the other hand come ready made, which means you have to TASTE them before you use them. Every brand tastes different. Some are sweeter, some are blander, mustard-ier (I’m copywriting that word), theres just no way to know unless you taste it! So, even though using mayo out of a jar saves time on the making-the-mayo step, you really need know how to adjust the recipe to suit which brand you are using. (*Sidenote-this is why you have to taste as you go along, even when you follow a recipe exactly because, like in this case if the recipe calls for mayo, if you don’t know what brand they used its may not taste the same). Frozen peas – There are typically two types of frozen peas in grocery stores to choose from: regular peas and small or petite peas, aka “baby sweet peas.” You can use either type; just know regular peas are larger and starchier with tougher skin, whereas sweet peas are harvested before maturity, so they’re softer, creamier, and sweeter.

Leftovers

I love the sharp notes of horseradish and the only time of year I have any in my house is Pesach time! I use it to make vinaigrettes (ahem, see last post), I add some to homemade mayo to make horseradish aoli to serve with meat, use it crust a standing rib books (cough in the book cough) and today we used it to make chrein! Good for digestion: Full of fiber that helps promote healthy digestion and can prevent constipation. Throw some extra herbs on top for color and serve with lunch, dinner, or any time in between. I love serving a rich vegetable blend like this with lighter fare for the main. Try it with Instant Pot pork loin, air fryer lamb chops, or pan-seared salmon. Enjoy! 💭 Tips & Notes In a stir-fry: Add to a stir-fry with other vegetables, like broccoli and bell peppers, and your choices of protein, like shrimp or tofu.