Black Chickens in the Green Peas - Mariann Johansen-Ellis ,2023.
Danish , b. 1962 -
Linocut , 23,5 x 13 in. 60 x 32 cm.
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Not to be mean, but peas are arguably one of the worst fruits. They’re just a bit off :(
(Also just looking at mushy peas grosses me out, is it really surprising people make fun of British food? What about that looks appetising?)
Asparagus, on the other hand, is a nice vegetable you can grow in autumn. Good luck with pea planting season, though :]
*gasp*
to say such a thing... in pea plantin' season no less...!
HOT TAKE TOURNAMENT!
PRELIMINARY #204!
Not a submission
peas are one of the worst fruits
It's been a really long time since we've done one of these, hasn't it?
Anyway, propaganda is always encouraged!
And remember to reblog your favourite polls for exposure!
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皆さんこんにちは!
今回は沢山食べても大丈夫なヘルシーで美味しく、栄養満点な一口サイズのおつまみをご紹介します。
冷凍野菜、グリーンピース、卵一個さえあればあとはお好きなスパイスを入れるだけ。
沢山作って冷凍して、食べる前にオーブンで焼くだけなのも便利です。パーティやおもてなしにも大好評なので是非作ってみてください!
Hi everyone!
Today, I made super easy and healthy delicious snack that you won’t feel guilty eating! All you need is frozen veggies and one egg : ) You can also make extras to freeze them and just bake them whenever you want to eat it.
If you are trying to loose weight or trying to stay healthy and fit, you will love this recipe. It’s also a great finger food option to serve at a house party. Enjoy!
If you like the video, please like and feel free to leave any comments and subscribe if you want to stay updated!
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“Oh, Campbell’s Green Pea Soup for me,
When wintry winds are blowing!
It gives me strength and energy
And makes me warm and glowing.”
Advertisement for Campbell’s Green Pea Soup (1951).
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Beef Chorba
Spicy, generous and flavourful, this heart-warming Beef Chorba is exactly the more-ish bowl of sou you need at the end of a chill and rainy day! Happy Saturday!
Ingredients (Serves 4):
2 tablespoons olive oil
455 grams/1 pound beef cheek
1 large onion
1/3 red hot chili pepper
a small garlic clove, minced
2 medium carrots
1 large aubergine, rinsed
1 1/2 teaspoon Ras-el-Hanout
1 teaspoon smoked paprika
1 teaspoon harissa
1 heaped teaspoon tomato paste
1 large cinnamon stick
100 grams/3.5 ounces tinned chickpeas
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
4 Whole Peeled Tomatoes + ½ cup of their juice
1 1/2 litre/6 cups water
1 tablespoon demerara sugar
1/2 cup frozen peas
1 cup egg noodles
Heat olive oil in a large pot over medium-high heat.
Cut beef cheek into large chunks and add to the pot. Brown well, a couple of minutes on each side.
Peel and finely chop onion, and stir into the pot. Fry, a couple of minutes, until softening.
Thinly slice chili pepper, and stir into the pot, along with minced garlic. Cook, 1 minute more.
Peel and slice carrots, and stir them into the pot.
Cube aubergine, and add to the pot as well, stirring to coat in fat and beef juices.
Season with Ras-el-Hanout and smoked paprika, and fry, a couple of minutes.
Then, stir in harissa and tomato paste, and cook out, 1 minute. Add cinnamon stick.
Thoroughly rinse tinned chickpeas under cold water, and drain well. Stir them into the pot.
Season with coarse sea salt and black pepper.
Roughly chop Whole Peeled Tomatoes and stir them, along with their juice into the pot, along with the water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, at least 2 hours (the longer, the better).
Before serving, increase heat back to medium-high, and stir in demerara sugar, frozen peas and egg noodles. Cover with the lid, and cook, 10 minutes more.
Serve Beef Chorba hot, with
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