peas Archives - Pure Grace Farms

Grilled Snap Peas and Soy Ginger Sauce

July 3, 2014 by Shari Eckstrom 55 Comments

I’ve never met a pea I didn’t like, but Grilled Sugar Snap Peas and Soy Ginger Sauce take the game to a whole new level!

I was looking for something a little out of the ordinary when I put together this recipe for Grilled Snap Peas and Soy Ginger Sauce. I fired up the grill and knew right where I was headed with those plump and succulent sugar snap peas. This was going to be a snap! No pun intended.

And it was! Honey, ginger, garlic, and orange zest seasoned up the Soy Ginger Sauce perfectly. The Grilled Snap Peas looked amazing as they cooked on the grill; black sesame seeds left the peas smelling nutty and delicious. Here’s where everything went slightly awry.

My plan was to plate the peas edamame style and use the Soy Ginger Sauce for dipping those fat little morsels into. Problem was the sauce was to thin. I couldn’t get enough of that delicious sauce on the Grilled Snap Peas. A change of plans was called for. The Grilled Snap Peas were placed in a bowl and that delectable sauce was poured on top. A few tosses of those luscious snap peas was all it took. A masterpiece in a bowl!

Grilled Snap Peas. Serving up #healthy deliciousness straight from the garden! #organic #wholefoods…

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I am ashamed to admit, I sat there and ate that whole bowlful of Grilled Sugar Snap Peas. I couldn’t help myself. I was like a woman on a mission, nothing would deter me. Do I regret it? Nope, not one little bit!

5.0 from 4 reviews

Grilled Snap Peas and Soy Ginger Sauce

The beauty of this recipe is the Grilled Snap Peas can be served hot, warm, or cold. Once the peas come off of the grill, put in a bowl and pour on the sauce. The peas can be served immediately or chilled at this point. Delicious and addictive either way! The Soy Ginger Sauce makes more than you may need for this recipe,but can be saved for a delicious salad dressing or marinade for another day.

Ingredients

1 Pound Sugar Snap Peas, washed with strings removed along the seams.
1½ tsp olive oil
1 tbsp black sesame seeds
1 tsp sesame oil, divided
½ cup soy sauce, low sodium preferred
¼ cup rice wine vinegar
1 tbsp honey
1 tbsp grated fresh ginger
1 tbsp grated orange rind
2 cloves garlic, finely minced
2 tbsp green onion, chopped

Instructions

Place a sheet of aluminum foil on grill to place peas on and heat grill.
Place snap peas, olive oil, ½ tsp sesame oil and black sesame seeds in a bowl. Toss ingredients to coat peas with oil and sesame seeds.
Place remaining ingredients in a small jar with a lid, (or small bowl) and shake (or whisk) to incorporate all ingredients together.Set aside.
Place peas on aluminum foil over hot grill. No need to be too perfect here with placement of the peas on the grill. Use a pair of tongs to turn the peas as necessary until peas begin to get slightly charred and turn a bright green. (about 5-6 minutes)
Remove peas from grill and place in a serving bowl.
Shake (or whisk) your Soy Ginger Sauce to mix and pour over Snap Peas. Toss and serve or chill as desired.

Soy Ginger Sauce adapted from Soy Ginger Dipping Sauce by Alton Brown

Grilled Snap Peas and Soy Ginger Sauce recipe shared with:

* the Deliberate mom: Shine Blog Hop *Gingerly Made: Show and Tell *Organized 31: Inspire us Thursday *Living Well Spending Less: Thrifty Thursday *Juggling Real food and Real Life: Let’s Get Real *Happy and Blessed Home: Family Fun Friday *The Pin Junkie: The Pin Junkie Party *Kitchen Dreaming: The Weekend Social *A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’Day *New Mama Diaries: Creative Style Link Up Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesda

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Preserve The Harvest Series: How to Freeze Snap Peas

July 1, 2014 by Shari Eckstrom 47 Comments

PRESERVE THE HARVEST SERIES

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money. A sane approach to sustainability! Next up…How to Freeze Snap Peas.

Lets’s Talk Snap Peas

Peas are usually planted in early spring or late summer. They are a delicate, cool weather crop that does not tolerate the heat very well. As temperatures soar, pea stalks begin to dry out and stop flowering. To increase productivity for as long as possible, it is best to plant your peas where they will get some relief from the summer sun. Peas come in three basic varieties; Snap peas (an edible pod with full-sized peas), Snow peas (edible flat pod with small undeveloped peas), Sweet peas (fully developed peas with inedible pod). Be sure to mark your peas if you are planting different varieties, as they all look the same when first starting out. Harvest your peas, like most all other vegetables early in the morning before the heat of the day for best flavor. My favorite of all three varieties is the Sugar Snap Pea. The edible pods snap with crispness when bitten into and the sweet garden flavor is hard to beat. The season is never quite long enough, so I have taken to planting in abundance and freezing these sugary snacks to enjoy for later.

How to Freeze Snap Peas

Harvest your Snap Peas early in the morning and be prepared to freeze the bounty on the day they are picked. Wilted, old pea pods lose their crunch and do not make a good candidate for freezing.

Rinse your peas, pinch off the ends and remove strings from the seams of the pod.
Add 4 quarts water to a large pot and bring to a boil.
While water is heating, prepare ice bath for Snap Peas. Fill sink with ice and add cold water. It is important to plunge Snap Peas into ice bath after allotted steam time to stop the cooking process.
Once water has come to a boil, add about 3 cups Snap Peas to the boiling water and immediately set timer for 2 minutes. Once timer goes off, drain peas into a colander and plunge into ice water for 2 minutes.
Remove Snap Peas from ice water and drain. Gently pat dry peas with paper towels.
Place Snap Peas on flat baking sheets lined with parchment or wax paper, careful to keep Snap Peas from touching. Place in the coldest part of freezer until frozen solid. (about 1 hour). Once frozen, remove Snap Peas from freezer, place into heavy duty freezer bags or vacuum seal, as desired. Date and label. Will keep for up to 1 year.

Preserve the Harvest Series: How to Freeze Snap Peas #organic #wholefood #garden

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Preserve The Harvest Series: How to Freeze Snap Peas shared with:

*Creative K Kids: Tasty Tuesdays *Mandy’s Recipe Box: Totally Talented Tuesday’s *Oh my Heartsie Girl: Wordless Wednesday *My Paper Craze: Creative Spark Link Party *Crafty Allie: Worthwhile Wednesday *Sweet Haute: Thursday Sweet Haute *Lambert’s lately: Create it Thursday *Lewis Lane Designs: Tuned in Thursday * the Deliberate mom: Shine Blog Hop *Organized 31: Inspire us Thursday *Living Well Spending Less: Thrifty Thursday *Juggling Real food and Real Life: Let’s Get Real *Happy and Blessed Home: Family Fun Friday *The Pin Junkie: The Pin Junkie Party *Kitchen Dreaming: The Weekend Social A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’Day Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Slow Cooker Split Pea Soup: Pure and Simple

October 22, 2013 by Shari Eckstrom 6 Comments

“There is nothing more admirable than when two people who see eye to eye keep house as man and wife, confounding their enemies and delighting their friends.” ― The Odyssey

Tim and I are coming up on 5 Years of wedded bliss in just a few short months. I knew right away when I met him, that he would be the one for me. I was very careful not to show it though, because I have not always had the best eyesight when it comes to relationships.

Showing too much too soon was a scary thought to contemplate. Tim on the other hand would say that I did everything I could think of to scare him away. Thankfully, that was not the case. And we are living our dream of happily ever after here at Pure Grace Farms.

No marriage is perfect, and we have our ups and downs just like everyone else. I think the one thing that I can say about our married life is that we have a deep and profound trust for one another. I know he has my back, and he knows I have his. Trust is very important in any kind of relationship we seek to build. “What in the world does this have to do with split pea soup?” you might ask. And I would respond to you by saying ”Not a thing”. I was just looking for quotes and ran across this one by Homer from The Odyssey and I loved it. Thus sending me off on a little tangent about wedded bliss.

So on to Slow Cooker Split Pea Soup. I ran across this recipe searching the web one day for slow cooked meals. I am a huge fan of split pea soup especially on cool fall evenings. The added bonus being the recipe is simple and I am able to throw it all together before I head off to work, making it an easy choice.

I have kept the recipe pretty much intact with only a few minor changes for my own taste. The recipe is gluten free and dairy free and could also be vegan by leaving the ham out and substituting the chicken broth with vegetable broth which I usually do anyway.

If you are looking for a great slow cooker this is the one I always use Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker, Silver and have had great success with it. Have you had success with a slow cooker meal, that you tend to rely on as your go to recipe? I would love to hear what you make and why it is you enjoy it. Thanks for visiting, come on back on Saturday. I am sure there will be something good a brewing.

Slow Cooker Split Pea Soup: Hearty and Delicious

2013-10-25 16:24:14

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Ingredients

1 (16 ounce) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham (leave out if you are wanting vegan)
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
2 Jalapeno Peppers, seeds removed, chopped finely (optional)
Salt and pepper to taste
6 cups chicken broth (replace with homemade vegetable broth for Vegan)

Instructions

Layer ingredients in slow cooker in the order given, adding the broth last.
Do not stir ingredients.
Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham (if used) falls off the bone.
Stir and serve.

Notes