Green Peas
My Great Grandmother Arizona Henry didn’t think peas and carrots went together, but she sure liked creamed peas. Occasionally, she would add some onions to her creamed peas. My grandma always referred to peas as a vegetable, but they are actually from the legume family. Legumes come from plants that produce pods
with seeds inside like chickpeas, lentils, beans, and peanuts.
Most peas are sold frozen or canned because fresh peas don’t keep well once they have been picked. I prefer frozen peas because they are lower in sodium and have a brighter color and firmer texture. Their color and sweetness will liven up almost any dish. Green peas are the most popular, but there are yellow peas, purple peas, and black-eye peas.
Green peas give you a good dose of vitamin A, K, C, thiamine, and folate. They are high in fiber and protein, so they are filling, which can contribute to weight loss. They are naturally low in sodium and fat free. Grab some peas to add more nutrition to almost any dish.
Creamed Peas
1 frozen bag of peas
2 tablespoon of real butter
2 tablespoon flour
¼ teaspoon of salt and pepper
1 cup canned milk
- Cook peas according to package.
- Melt butter while stirring in salt, pepper and flour.
- Gradually add milk bringing to boil or until thick.
- Add drained peas and stir.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
