Less than 30 minutes from start to finish, side dish
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Mexican Peas

If you have not figured out already I cook a lot of dishes by experimenting with fresh food and with left overs as well. We had one ear of corn, some straggly pieces of broccoli from the garden and a can of peas. What to do? and we are having mexican food…..so I thought why not mexican peas. I will give two ways to prepare this…..just incase you do not have the leftover stuff on hand.

Leftovers: serves 2+

1 ear of corn (remove kernels from the ear with sharp knife, cutting long ways against the cobb)

1 can of peas drained.

a handful of raw chopped broccoli pieces

fajita seasoning and/or ancho powder (about 1/2 teaspoon total)

2 green onions chopped including green parts

1 teaspoon dried minced garlic or one clove fresh minced

chopped cilantro about a tablespoon

1/2 stick butter   a few drops of olive oil           or spray if you want fewer calories

Melt butter and add olive oil drops. Add corn and green onions and broccoli pieces. Cook  five minutes over medium high  heat, add garlic and seasonings. Stir and cook a few more minutes. Lower heat to medium; Add can of drained peas and cilantro. Stir gently. Put a lid on it and cook about 5 minutes. Serve……that’s it!

Substitution list:

ear of corn: canned whole corn drained or frozen corn about 3/4 cup.

Canned peas: Frozen peas or fresh peas about 1 1/2 cup (one and one half)

Fresh broccoli: Frozen 1/2 cup chopped

IF you us frozen veggies increase your cooking time by  to ten minutes at the end.

As always we hope you enjoy!

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