Minty Peas

I admit it — I just couldn’t wait. I cooked for my babe tonight. I had originally planned to wait until Thursday since I just arrived back in town from a business trip, but it was impossible to lounge around after I saw a recipe on that I wanted to try: Minty Peas.

Besides,  Bethenny Ever After reruns could wait.

At this point, you might be weirded out. I mean, what kind of person can’t wait to make pea puree? I never thought I’d be her but if you think about it peas are sort of exciting. They’re a superfood. They’re wholesome. They’re loaded with fiber. Mint, on the other hand, is excellent for digestion. In my mind, it’s a blissful match. Combining the two to make a yummy side dish is so easy…and it could actually work. After all, Mason is  a great eater but green veggies aren’t an easy sell.

I whipped up a batch, tasted a spoonful, and it was delish! I can’t wait to see what Mason thinks tomorrow during lunch. If he’s not a fan, perhaps I’ll just have to eat the batch myself.

The recipe, from


1 16-ounce package  frozen peas
1 teaspoon  chopped fresh mint
Water (optional)


1. Fill a large bowl with ice water and set aside.

2. Place frozen peas in a steamer basket set over gently boiling water. Steam peas until tender, about 6 minutes. Reserve about 1/2 cup of steaming water.

3. Remove cooked peas from steamer and plunge into ice water for 30 seconds to stop the cooking. Drain peas from ice water and place in a food processor or blender. Add mint and process until completely smooth. You may add in some of the reserved steaming water to adjust consistency, if desired.

4. Distribute mixture evenly among your favorite food storage container. This mixture will keep up to 48 hours in the refrigerator or up to 3 months in your freezer.

How do you make veggies an easier sell for your baby?

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