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.

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Spiced Peas with Bell Peppers & Carrots

(Adapted from the Kitchn)

INGREDIENTS

• 2 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon coriander seeds
• ½ 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

DIRECTIONS

1. Heat olive oil over medium high heat in a large saucepan or skillet
2. When oil is hot, add cumin and mustard seeds to the pan and stir for 1 – 2 minutes
3. Add coriander, cardamom, and pepper flakes and stir and cook for another minute
4. Add the bell peppers, carrots and onions to the pan and cook for 5 – 6 minutes
5. Add the peas, ginger, garlic and sundried tomatoes
6. Stir continuously on high heat until peas cook through
7. Add salt to taste, and stir in lemon juice
8. Serve, garnish with cilantro and enjoy!

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