Monday, December 5, 2016

Creole Seasoning


I use this Creole seasoning for Jambalaya, sprinkled on eggs, roasted vegetables, roasted chickpeas, seafood, potatoes, and meats. It's perfect for stews and soups also. You can rub it onto steaks and chicken before roasting.
I make this salt free so I can control the amount of salt in each dish. If you would like a seasoning salt for the table or cooking, add salt to this to taste.  This Creole Seasoning would also make a great gift for your favorite cook.
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Friday, December 2, 2016

Glazed Carrots


Glazed Carrots. There are a few recipes, well, methods for these here on Give Peas A Chance. All the methods are easy. Pick one, season with what your family likes, and DONE. The one's I'm posting today are Green Goddess Glazed. You can use a Green Goddess seasoning, like Penzey's which we really enjoy. OR if you have them, use the herbs and spices from this post HERE.
Some other ideas:
Maple and cinnamon
Dill and butter
Curry powder
Parsley
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Wednesday, November 30, 2016

2016 Let Them Eat Cake- Cookies and Cream Oreo Drizzle Cake

Oreo drizzle cake with cookies and cream chocolate, Oreo cookies, a chocolate macaron, and a chocolate "10".

A couple of weeks ago I shared a Lemon Raspberry cake that was for my oldest's birthday. This week I'm sharing this Oreo cake which my middle girl requested. She actually asked for Oreo, and I went with it. This is my first drizzle cake. It came out pretty good considering I didn't get the chocolate the correct consistency before I put it on the cake.
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Friday, November 25, 2016

Lao Steamed Egg with Minced Pork

Lao Steamed Egg Instant Pot method.

 This is another one of those dishes that I grew up with that I love to eat but just never blogged. I don't have a ton of Lao recipes on this blog because... well because they are dishes that I just make. I never sat down to take measurements of them. I didn't grow up with measurements while cooking them, Neither did my mom. I realize that these may be the recipes the kids want someday. So I'm trying to get through them and post some as much as I can. This dish makes me think of my childhood. I hope you'll try it.
This was steamed in a 8 inch pan.
My mom would make this in a steamer on the stove. I have included instructions for stove top steaming and pressure cooking. I use an Instant Pot. I am sure you can use another pressure cooker though.
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Wednesday, November 23, 2016

Freezer Tip: Tomato Paste and Yogurt Starter

How to freeze tomato sauce in bags do you can easily break of portions.

Quick freezer tip. When you have extra tomato paste or want to save small portions of yogurt starter for next batch of yogurt freeze it in a zip top bag. Then squish it flat. Score lines with a chopstick or wooden spoon. Freeze the bags flat until they are completely frozen. After that they can be stacked easily. When you need a portion just open up your bag and break off a piece.
This method also works for ground beef and other ground meats.
Frozen cubes of pumpkin puree are recipe ready.

I do have a herb freezer that I freeze paste, broth, coconut milk, etc in. It is in cubes, like an ice cube tray. The good thing about that is I know it holds a few tablespoons each. I don't often cook with precise measurements, but when I do it's nice.


I also freeze lime juice in a gallon bag.  The girls juice a huge bag for me. I just throw it in the freezer and every once in a while I turn in so that it won't freeze solid but it will be easily scooped with a spoon. Here is a picture that is the worse example ever because I'm almost out! You basically want to move the bag around every couple hours or so. that way the ice crystals don't freeze in one solid sheet but in clumps like a snow cone.

Thanks for reading Give Peas A Chance!
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Friday, November 18, 2016

Kitchen Sink Chunk Cookies


The weather is getting cooler around here, it's a rainy morning so I'm sitting down to update. With a cup of tea at my side and cookies... you know, so I can taste the to make sure they are still yummy. To post, because I don't want to post cookies that aren't still yummy. I better have two just to make sure :). I let my kids have one after breakfast, two days in a row now. I'm cool like that.
How is the weather where you are? I'm so ready for fall. My parents are planning a visit. I can't wait. They will get to see the leaves change color, come to a couple soccer games. It'll just be nice having them here. Maybe I should makes some of this cookie dough to keep in the freezer. Because cookies.
I like this Kitchen Sink Chunk Cookie recipe because it doesn't require me to think ahead and soften butter. I think most of the Chocolate Chip Cookie recipes and cookie recipes that I like use melted butter. I will say I like cookies that are chewy, so I prefer using bread flour. You can swap out AP flour in equal amounts if you prefer, or if that's what you happen to have on hand. Adding oats would also be easy to do, swap out some of the flour for rolled oats, or use some as your mix-ins. This recipe is easily tweaked. See the notes below for variations.
I used dried tart cherries and chocolate bars for this batch, because I didn't have any chocolate chips in the house! Yikes.
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Wednesday, November 16, 2016

Freezer Tip: Stock Bag, Schmaltz Bag

Chicken stock bag and schmaltz bags for the freezer..
Hello! Quick Freezer Tip post today on two things. Stock bags and Schmaltz. I make several types of stock: seafood, beef, chicken, pork, vegetables. Often times I'll combine a couple or more. There's always vegetables in the beef, chicken, or pork. Often times I'll make beef stock and add pork. I don't mind adding chicken bones to a beef stock. But because chicken has a more delicate flavor I don't use beef or pork bones in that stock. For seafood I don't add any other bones or meats. 
So what's a stock bag, and what do I put in them? A stock bag is a I keep in the freezer, labeled with whatever the end result should be. The bag above is obvious as those are all chicken bones, but normally I would label the bag "chicken stock". Any bones from chickens, I throw in there. If I roast a chicken I'll break down the carcass and toss the bones in the bag. Kidneys and hearts we actually eat, but if we didn't they would go into the stock bag. Liver I wouldn't put in stock because it gets cloudy and tends to give off a metallic flavor I don't like. 
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Quick School Lunch Chicken Noodle Soup

Some days I wake up with no plan for lunches. Of course the kids could just buy lunches but they don't like it and by the time they get through the lunch line there's about 15 minutes max to eat lunch.  I have no issues packing them lunches, I truly enjoy doing it. I know many people groan about it and just don't like to do it. I am not one of those people the majority of the time. 
Any aromatics can be used. I used these for an udon noodle soup.
There are some days I will groan but not often. I also like to know that they are eating foods they like. There are some days that they do want to buy lunch if it's something they are in the mood for, and that's fine also. My two younger kids will do that, my oldest won't. She didn't buy a single school lunch last year.
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