If you have bad memories of your parents sneaking in peas into your mac & cheese, give them another shot.
You probably already know this if you’re a parent, but keeping a bag of frozen peas stocked is an invaluable asset to your weekly menu.
Why?
Peas are one of the easiest ways to add vegetables and a pop of green color to dishes.
- Their size requires no chopping, and they thaw/cook in seconds.
- They have an agreeable, sweet flavor that pairs with most cuisines.
- Relative to other vegetables, peas are fairly high in protein.
Ok, how do I incorporate frozen peas?
When a dish is mostly cooked through (stir fries, pasta, rice, soup), add in a portion of peas. That’s it — they’ll warm through and mix into your finished dish in seconds.
A few notes:
1) You just want to thaw the peas and barely warm them through to retain their green color.
- Avoid adding them in too early. Too much heat will render them dull and mushy.
2) In theory, you can beef up a dish with any frozen vegetable, not just peas, although some require longer cooking time and chopping, so plan accordingly
3) If you’re past the frozen peas stage and want to level up, check out these three additional frozen vegetable protocols.
