| The Gorilla Chef's Vegetables: Peas with Tomato Sauce |
Delicious Peas with Tomato Sauce
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
| The Gorilla Chef's Lunch: Green Split-Pea Soup |
Green Split-Pea Soup
Ingredients:
1 1/2 cups green split-peas
1 medium onion
2 tsp powdered paprika
Directions:
Put peas in pan. Cover with water until level of water is a couple of inches above the peas. Bring to boil
taking care that it doesn't boil over and removing the white starch from the top (this prevents boiling
over).
Lower flame to as low as possible. Cover pan and simmer for 45 minutes.
Add the onion finely diced, the paprika powder and salt to taste. Bring to boil again and simmer for 30-45
minutes until the soup is a well-blended mixture.
Notes:
1) Remember to stir the pot ever 10-15 minutes to make sure the peas don't stick.
1) For a spicier flavor, one can add 3 dried red hot chilli peppers right at the beginning.
3) For super hot, squeeze out the inside of the chilli peppers and stir in soup before serving.
Ingredients:
1 1/2 cups green split-peas
1 medium onion
2 tsp powdered paprika
Directions:
Put peas in pan. Cover with water until level of water is a couple of inches above the peas. Bring to boil
taking care that it doesn't boil over and removing the white starch from the top (this prevents boiling
over).
Lower flame to as low as possible. Cover pan and simmer for 45 minutes.
Add the onion finely diced, the paprika powder and salt to taste. Bring to boil again and simmer for 30-45
minutes until the soup is a well-blended mixture.
Notes:
1) Remember to stir the pot ever 10-15 minutes to make sure the peas don't stick.
1) For a spicier flavor, one can add 3 dried red hot chilli peppers right at the beginning.
3) For super hot, squeeze out the inside of the chilli peppers and stir in soup before serving.
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