There was a time when my ‘cooking’ skills consisted of zapping frozen meals, heating up cans of soup, or adding butter and water to a packet of dehydrated whatever and calling it dinner. Then through the magic of food magazines and cooking shows, I discovered that with a little more effort, I could take a bag’s worth of ingredients and turn them into a meal.
Of course, this is not to say that I don’t give in to the seduction of convenience food from time to time. There are days when I want the mac n cheese but don’t feel like the fuss and Trader Joe’s is more than happy to oblige.
I do try and plan at least one meal a week that is pulled from the stack of recipes I’ve gotten off the web or out of magazines. The keepers get put into a bulging three inch binder for future use and the rest get recycled. Here’s one of the latest keepers, adapted from a recent Washington Post food chat:
Sweet Pea Guacamole
1/2 pound frozen peas, thawed
1 tablespoon oil
1 teaspoon cumin, or to taste
fresh cilantro to taste
tiny pinch red pepper flakes
juice from half of a lime
Place ingredients into food processor and pulse until combined to your preferred texture. If you like a chunky texture, pulse less. If you want a smoother texture, pulse more.
I added some block style feta cheese in brine – maybe a tablespoon’s worth – to try and mimick that creamy smoothness you get in guacamole.
Great as an appetizer with chips but also nice spread on a turkey sandwich…yum.