I have an obsession with frozen peas. I add a small handful to almost every meal. They are instant sweet starch and can balance out rich salty kicks like olives and anchovies (which I consume a lot), and pad out all kinds mish-mash meals, like curries and omelettes.
I tell you, I’m yet to find a meal that can’t be improved with a frozen pea!
Anyhow. I was recently sent a copy of chef Michael Moore’s Blood Sugar and was elated (!) to find these two recipes brimful of peas. I first met Michael when I filled in for Kerri-Anne one day, and then again hosting the Morning Show. He’s owned big restaurants around the globe (including Summit in Sydney) and recently collapsed from a stroke at a dinner party. He had diabetes. Which fired him up to develop the Blood Sugar lineup of nutritious recipes. He’s kindly offered to share two very pretty lunch recipes here (he’s used fresh peas…feel free to substitute with frozen). I’ve also posted a few of my favourite Things to Do With a Pea below. Feel free to contribute to my homage…
mushroom, pea and bocconcini omelette
- 1 tablespoon olive oil
- 1 clove of garlic, crushed
- 120g mushrooms, quartered
- 90g fresh peas
- 3 egg whites, lightly beaten
- 2 egg yolks, lightly beaten
- sea salt and freshly ground black pepper
- 4 baby bocconcini balls
Heat oil in a small non-stick skillet and cook garlic and mushrooms for 2-3 minutes. Add peas and cook for a further 2 minutes.
Carefully fold beaten egg whites and yolks together. Season with salt and pepper. Pour over mushrooms and peas and allow to set for 15 seconds on the bottom of the pan.
Drop bocconcini over the top and place directly under a hot grill (broiler) for 2 minutes, or until puffed up and cooked through.
Serve wedges with crusty sourdough or linseed bread.
Serves 4
the power salad
- 1 x 150g can chickpeas
- 1 x 150g can 3-bean mix
- 1 large red onion, finely diced
- 1 green apple
- 2 large celery sticks
- 2 carrots
- juice and zest of ½ lemon
- 6 egg whites
- 1 cucumber, diced
- 1 cup fresh podded peas
- ½ bunch dill, leaves picked
- 180g hot smoked salmon, flaked
- 1 tablespoon each pumpkin and sunflower seeds
- 2 tablespoons olive oil
- low-fat fetta cheese to garnish (optional)
Rinse and drain chickpeas and mixed beans. Place into a bowl with finely chopped red onion. Using a juicer, juice apple, 1 celery stick and 1 carrot. Mix with lemon juice and zest. Pour this juice over chickpea, bean and onion mix, cover and refrigerate overnight.
Lightly beat egg whites and pour into a large hot non-stick skillet. Cook a few minutes each side, then turn the omelette out onto a board and roll up. Allow to cool and slice finely.
Drain the chickpeas and bean mixture. Place into a large bowl, retaining the liquid. Add 1 diced cucumber and 1 diced carrot with all remaining ingredients.
Whisk half of the reserved liquid with olive oil and drizzle over the salad to serve. Crumble fetta over the top if desired.
Serves 4
Chef’s note: Hot smoked salmon is available in most good supermarkets and delicatessens. Alternatively, you can use fresh cooked salmon or trout.
my pea ideas…
* stirfry finely chopped mushrooms, onions and peas (a sublime combo) and toss through two beaten eggs, for breakfast
* try this freezer surprise, too.
* throw into a curry, any curry, ALL curries. Particularly good with pumpkin curries.
* ricotta, mint, peas = quick salad. Add shallots or rocket, too.
* an easy lunch: steam broccoli in a steamer, throw in peas in the boiling water underneath, then put some shreaded roast chook and some shallots on top of the broccoli for the final 30 seconds to heat through. Drain. Toss with some whole-egg mayo in a bowl.
* steam some shredded fennel and peas then place in a heat-proof dish with some Parmesan cheese on top and grill until crispy. I ate this last night with some grilled whiting (multi use of the grill!)
Want to add your own ideas here?
Mmmm recipes sound good Sarah.
I made a really tasty pea, mint and flaked salmon risotto last week –
the peas make it, I have to say!
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I have never been a huge fan of peas – something about the way they feel in my mouth – but these recipes look delish. I reckon my one-year-old son would eat peas for every meal if I let him – perhaps I should!
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Combine peas, pomegranate seeds, watercress, feta, mint (or use minted peas) with some oil and pepper for a refreshing salad … YUM!
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I agree, peas are yum and they give that extra something to many meals. Try, 2 x cups peas, couple handfuls of mint leaves, fresh ricotta, lemon juice, olive oil and cracked pepper – so yum for a quick lunch and also good with grilled chicken on tuna! Healthy goodness.
Lx
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September 20th, 2011 at 12:41 pm
That sounds delicious!! Thanks, going to try it tonight.
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September 21st, 2011 at 1:23 am
I made this tonight to take to my friend’s house for dinner with the girls where we all bring a dish. I thought it would be perfect since I am working on my Honours thesis and needed something super-quick to whip up. Was so quick and so tasty! All the girls loved it! I have come home with an almost empty salad bowl so it was a success
I also put shallotts in like Sarah’s suggestion and it was very delicious.
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Funny, anytime I’m cooking and get the peas out all three of my kids grab some and go for it, so now when I’m thinkin of a quick healthy treat I just give them some straight out of the freezer easy! Love those recipes too! !
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Peas take risotto to a whole new level! And a bowl with some salt and butter is sublime. Yum.
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Any recipe which has a long list of ingridients is definetely not an option for me, especially when it requires 6 egg whites, so what will I do with 6 egg yolks? Recipes like this “Power Salad” are good when one has time for a choping, juicing, draining and basically taking ages to cook. Nice to be able to afford it, may be one day.
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Thanks Sarah – fabulous ideas! Love the omlette recipe and your easy lunch ideas. I recently made a kind of quinoa pilaf with peas, fresh mint, avocado, lemon zest and juice and salt and pepper. I cooked the peas in a skillet with organic butter and stock and then stirred them through the quinoa. Served it with grilled ocean trout – yum.
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No wonder your swimming friend is addicted to her ‘pleasure machine’ then. Let’s hope she doesn’t offer you that also
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I used to hate peas when I was a kid but now I quite like them.
Here are the first things that spring to my mind:
risotto, peas and perserved lemon. (bacon or pancetta optional)
Mushy peas topped with grilled salmon or lamb cutlets.
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This is what I do with frozen peas
heat little bit of oil in a non stick pan – add whole mustard and cumin seeds- when they start to crackle add the frozen peas straight from the fridge – cook on a high heat stirring in between – then sprinkle chilli flakes and salt and roasted peanuts – tastes great as a snack or with steamed rice
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September 21st, 2011 at 9:14 am
That is a well weird recipe. But it could just work!!
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Peas are disgusting little things. The only way I can ever eat them is when they’re drowned in gravy.
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[...] This post was inspired by Sarah Wilson, who wrote about her love for frozen peas here. [...]
I share your <3
this is my little contribution: http://muchadoaboutnoting.com/?p=1897
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Nice looking omelette and great pic !
Did you take it Sarah ?
iphone ?
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Hi Sarah,
A bit unrelated to peas, but I’m wondering what your thoughts/experiences are with goji berries?
I am coeliac and also have psoriasis.. so I have been trying a few different things with my diet lately to see it shows any signs of improving.
I would love any recipes/info you have
Thanks!
Emma
PS. Love your show on Lifestyle!
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September 21st, 2011 at 9:13 am
goji are great – lots of antioxidants etc – but they are high in sugar. You have two AIs, so I’d avoid and go for Acai powder etc
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If you like peas, try substituting any of these ideas with frozen Edamame beans (they’re “technically a pea”). Fairly hard to find, but the freezer sections of Asian grocers have them for $1.98 a bag! So so SO good. Bonus points – Our kids love them too!
xLouise
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My current favourite pasta dish.
Cook cut asparagus in 2-3 tablespoons of melted butter and one teaspoon of natural cane sugar (I know you don’t eat sugar so maybe leave it out or try a substitute).
At the same time cook some frozen or fresh broad beans in boiling water, then peel.
Add broad beans and frozen or fresh peas to asparagus. Add some shredded cos lettuce and cook until wilted. The butter becomes the sauce.
Mix the lot through wholemeal or spelt pasta.
Yummy!
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September 21st, 2011 at 9:12 am
love the lettuce and butter!
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I just want to say thank you so much, Sarah! You don’t know how great it is to read a blog that has good true nutritional facts. So many health blogs have wrong information and do what I like to call, “taking the easy way out.” They call foods healthy that are not healthy just because it’s easier than eating what is healthy.
It’s also hard because I’m a teenager living in the southern U.S. and am exposed to the WORST kind of eating. I have the same sugar addiction. A little bit of sugar sets me off on this craze for more. But your blog posts on quitting sugar has really helped! It’s still hard (My mom makes dessert all the time.). But I’m just really encouraged!
P.S. I love writing and have also thoroughly enjoyed your writing posts!
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September 21st, 2011 at 9:11 am
hey, that’s so lovely to hear. It must be SOOOOO difficult living in Southern US. What a strong woman you are!
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Last night for dinner I had sauteed mushrooms, zuccini, cauliflower and peas (straight from the freezer), then i threw in some Quinoa i had left over and an egg scrambled through. SO yummy i didnt need to add anything else.
Frozen peas really do make it.
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My Nonna from Italy fry’s a little onion in olive oil then puts the peas in the pot
with water. She then cooks them until they are a dark green. Probably a little over cooked by Australian standards but the flavour is amazing.
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We love adding peas to mash potato and blend it till smooth – delicous! Also add peas to scrabbled egg or an omlete. Its making me hungry…
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