I took a blogging hiatus if you didn’t notice. Moving into our new home took more out of me than I was willing to admit, and there was so much to be done outside of the move. The past few weeks I have been working endlessly trying to get stuff put away, and we still have a few more boxes to get through, mostly just hanging pictures and art. It’s been hard with a hubby pulling more hours and back in school, as well as me being so limited with my pregnancy and not able to lift as much and do as much. I’ve left his boxes of crafts and building for him.
I was thankful to have my sister come over and watch the kids, while I hammered out some boxes, getting rid of more stuff and emptying. She also helped put the heavier containers and boxes into our storage for me. It was amazing to get so much accomplished in a day, but this morning I woke up exhausted and weak.
It felt so great to accomplish more, but then again was it worth it? Being 31 weeks pregnant I should be cutting myself some slack, but I haven’t been. I did have a great weekend in MT though and relaxed a little bit and actually slept. I always sleep better when I go home to Montana for some reason. It was an eventful weekend with my brothers wedding, so there were some things we had to do, but I had the car ride home to take a little catnap.
As I prepare for more summer fun, I have been enjoying watching my garden grow. It’s heated up in the 90s here, so I have been trying to limit my use of the oven and stove. I do have to make this dish a few times throughout the summer though, because it just tastes better with fresh baby red potatoes and peas.
Creamed Sweet Peas with Baby Reds
Our peas aren’t quite ready yet, because we had a late start in our garden, but they are ready at the local farmers market. This was a dish adapted from my granny. She was never light with cream and butter, so I made this vegan with almond milk, some vegan butter and flour. That’s all you need for the creamy sauce. It’s funny how something so simple with literally 5 ingredients can be so good.
My older sister loves this dish in the summer and it’s something easy we can make. The only downside is the hot house it makes. I just cleaned up this recipe a bit and wanted to share it again. I wish I could share it with you in person. So much better that way.
The creamed potatoes with peas is a hearty, savory meal that always reminds me of Montana barbeques and summers. It’s a tradition to have it at least a few times throughout the summer. We’d get the produce from the Hutterites, but now I have my local farmers market and my own backyard.
- 3 pounds red potatoes quartered
- 3 cups sweet peas (frozen or fresh)
- ½ cup vegan butter
- 3 cups almond milk
- ⅓ cup whole wheat flour
- salt and pepper to taste
- Add quartered baby reds to a large pot of water and bring to boil.
- Boil and cover for 20-25 minutes, or until soft. Once potatoes are done drain and put back in pan.
- While potatoes are boiling you can thaw the peas (if you chose frozen peas) in a medium pot. Heat water and peas over medium heat until warm. Or boil fresh peas in medium pot until tender (10-15 minutes).
- Drain and rinse and put in a small bowl
- In same medium pot melt butter over medium heat. Add almond milk and slowly whisk in flour. Keep on medium low heat until mixture thickens (10 minutes).
- Add salt and pepper to taste, and then add peas when thickened.
- Add the creamed peas to the baby reds & enjoy your summer barbecue.
- Servings: 8-10
Hope you all enjoy your Independence Day weekend. I plan to be more regular with my blogging!! Sorry for the blank space…….Every now and then you just need to unplug and unwind. I just wish I had unplugged from everything!! Like cleaning, errands, house projects and unpacking. Soon we’ll have a settled home. I am just hoping it’s before the little guy arrives. His room is our next project. At least the painting part and getting his bassinet assembled and in place. 9 weeks folks!! Maybe even sooner.
Until Next Time Be Whole and Be Fit