Friday, May 6, 2016

Dill Peas in a Cast Iron Skillet

I have a large collection of Cast Iron Cookware. Maybe recipes cooked in Cast Iron taste better....... or maybe I just think that.
I also love Peas and I know that they're not for everyone. My wife does not like them. She grew up on a farm in Kansas and with a huge garden, they ate plenty of Peas.

Dill Peas in a Cast Iron Skillet

Here's what you'll need:
1- 9" or 10" Cast Iron Skillet with a cover.

1/4 C Olive Oil
1 C Diced Onion
1/2 C Diced Celery
1/2 C Red Bell Pepper
2 TBS Dried Granulated Garlic
1/2 C Sliced Green Onion
4 C Frozen English Peas
3 C Vegetarian Chicken Broth or Vegetable Broth.
1/2 C Chopped Fresh Dill + additional to Garnish individual servings according to taste.
Salt and Pepper to taste

In the Skillet on Medium High Heat
Oil, until Hot
Bell Pepper
Green Onions
Mix well
Sauté 5 minutes.

Mix well

Enough Broth, just enough to cover the Mixture. Remaining Broth will be added later, as needed.
Lower Heat to Low.
Cover and continue cooking for 30 minutes.
Check it often to see if it needs additional Broth.

Stir to combine well.
Cover again and continue cooking on Low for 20 minutes.
Check and sStir occasionally.

Uncover and increase Heat to Medium.
Cook Uncovered for an additional 5 minutes.
Check to see when most of the liquid has evaporated.
Season to taste with Salt and Pepper.
Stir in Garlic.

Transfer to a Serving Bowl.
Serve Hot.
Garnish  each serving with additional Fresh Chopped Dill.

Peace in the Kitchen!

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