In the Kitchen

April 22, 2009, 8:33 pm

Schmear tactics

This recipe is easy-peasy (hehe, I couldn't help it). You will love it at lunch, with snacks, at dinner, and heck if you eat eggs have it with them too.

The taste is fresh, the sundried tomatoes and garlic give it a kick, so a little goes a long way. If you've been looking for a new way to get iron -this is it.

Ingredients

• Sundried tomatoes (not in oil), 2 ounces (59 mL)
• Frozen peas (thawed), 16 ounces (454 grams)
• Garlic, 1 clove
• Extra virgin olive oil, 1 TB (15 mL)

Preparation

Rehydrate the sundried tomatoes in hot water, for about 20 minutes. Save the water (you can add it later if the puree is too thick).

In a food processor or blender, put sundried tomatoes, peas, and garlic -puree until desired consistency (we like ours a bit chunky).

Place in bowl and taste -add extra virgin olive oil, salt and pepper if you like.

The nutrition label includes 1 TB of olive oil, but does not have salt or pepper included in it.

Makes 30 Tablespoons

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