50+ Lifestyles

Ella’s Kitchen

I recently went to a potluck and took a Pea and Green Bean side dish. I had many requests for the recipe, so I am sharing below. The original is called Spring Pea with Walnuts, but I made some alterations, so I have included both recipes. I am also sharing a couple of new takes on tinfoil dinners. The pork chops can be cooked indoor in an oven or out on the grill. Clean-up is easy!
I also found a ‘recipe’ for terminating ants… those little pesky critters that seem to love the kitchen and bathroom. I tried it and it only took one time!

Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Spring Peas with Dates and Walnuts

2 cups shelled fresh English peas
or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
1 Tbsp. extra-virgin olive oil
1 medium shallot, thinly sliced
1/4 cup chopped walnuts
1/4 cup chopped pitted dates
pinch of cayenne pepper
2 tsp. Walnut infused olive oil
Kosher salt

Cooking Instructions:
1. Bring large pot of salted water to boil. Fill large bowl with ice water. If using fresh English peas, add to boiling water and cook for 1 min. Add the sugar snap peas and cook about 2 mins., then add snow peas and cook 30 seconds. Drain and plunge into ice water.
2. Heat olive oil in a large skillet over medium-high heat. Add the shallots and cook until soft, about 2 mins. Add the walnuts, dates and cayenne pepper and cook until nuts are slightly toasted, about 1 more min.
3. Drain the peas, shaking off excess water, then add to skillet (if using frozen peas add now). Sprinkle with salt and cook, stirring, until heated through, 3-5 minutes. Add the walnut oil and toss.

Add more salt to taste if needed

Serves: 6-8
Cooking time: 25 min.

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Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

If cooking out on the grill, omit the pan and double wrap in heavy duty foil.

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Green Beans and Peas with Pecans

1 pkg. frozen peas (about 10 ounces)
1 pkg. frozen sugar snap peas,
1 pkg. frozen whole cut green beans
1 Tbsp. extra-virgin olive oil
1 medium shallot, thinly sliced
1/4 cup chopped pecans
1/4 cup chopped dried prunes (these were extremely sticky and hard to chop, next time I might try raisins – they could remain whole)
pinch of cayenne pepper
2 tsp. olive oil with a dash of almond extract added

Cooking Instructions:
Since I was using all frozen vegetable, I skipped the first step completely.
2. Heat olive oil in a large skillet over medium-high heat. Add the shallots and cook until soft, about 2 mins. Add the pecans, prunes and cayenne pepper and cook until nuts are slightly toasted, about 1 more min.
3. Slowly add the frozen beans, then pea pods, then peas. Sprinkle with salt and cook, stirring, until heated through, 3-5 minutes. Add the flavored olive oil and toss. Add more salt to taste.