I read a book the other day that had a quote I liked;
“If a memory’s not a good one, you’re not remembering it right”
Bad memories aren’t my thing either; which is why I’m a fan of recreating memories.
I want to go to all the places where I was unhappy and make happier memories.
I listen to songs that remind me of sad times when I’m usually happy until its depressing effect loosens.
I remember happier moments and consider bad experiences life lessons.
I’m trying this with food too; I’m learning to love foods I ‘hate’, especially vegetables.
I want to be open-minded about food, even if there are some foods I won’t eat.
I’m gradually incorporating foods I don’t ‘like’ back into my diet, particularly those that I don’t have, or remember reasons for disliking.
A few months ago when I couldn’t remember why I hated Brussels sprouts, I tried it – it didn’t turn out quite as I wished, but I’m hopeful I’d love them roasted, caramelized and crispy with a bit of balsamic vinegar.
I’m not sure exactly why I decided I hated peas, hate is probably too strong a word, indifference is more the right emotion.
I haven’t liked peas since I was a kid, and entire decades would pass before I’d gladly eat them again.
And when I did, I found out they weren’t that bad. In fact I might actually like peas.
I make this spiced peas dish often, it’s inspired by this recipe from the Kitchn, I add bell peppers and carrots to mine for crunch and a varied taste.
It doesn’t look like fanciest of dishes, but it cooks up so fragrantly thanks to the spices that goes into the oil.
It’s a simple and tasty meal that is good on it’s own, or with a side of rice, pasta or bread.
Spiced Peas with Bell Peppers & Carrots
(Adapted from the Kitchn)
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- Â½ teaspoon coriander seeds
- Â½ teaspoon ground cardamom
- 1 teaspoon red pepper flakes
- 1 yellow bell pepper, sliced
- 2 carrots, chopped
- 1 onion, sliced
- 1 lb. frozen peas
- 2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 2 tablespoons sundried tomatoes
- Salt to taste
- Juice from 1 lemon
- Cilantro, for garnish
- Heat olive oil over medium high heat in a large saucepan or skillet
- When oil is hot, add cumin and mustard seeds to the pan and stir for 1 – 2 minutes
- Add coriander, cardamom, and pepper flakes and stir and cook for another minute
- Add the bell peppers, carrots and onions to the pan and cook for 5 – 6 minutes
- Add the peas, ginger, garlic and sundried tomatoes
- Stir continuously on high heat until peas cook through
- Add salt to taste, and stir in lemon juice
- Serve, garnish with cilantro and enjoy!