Anita and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, scratch mashed potatoes with gravy, these fantastic herbed peas and carrots, and a light apple pie wonton crisp.
In this meatloaf TV dinner part 3, we’ll make the peas and carrots. These are not the canned peas and carrots you might remember from your school cafeteria or from a frozen TV dinner. You’ll actually want to sit down with a bowl of these and dig in, and you’ll probably ask for seconds!
I have to admit, in the days when I did sit down with a TV dinner, I put butter on my peas and carrots. But then, I used to put butter on just about anything. Now I try to refrain and just use lots of freshly ground black pepper instead.
Meatloaf TV Dinner Part 3: The herbed peas and carrots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 7 medium carrots peeled and diced small
- 2 medium shallots peeled and finely chopped
- ¼ cup water
- 1 pound baby peas frozen, thawed
- 1 tablespoon parsley minced
- Heat the butter and oil in a large saute pan over medium heat.
- Add add carrots and shallots. Season with salt and pepper and cook until the shallots are softened, about 10 minutes.
- Add the water and cook until it evaporates and the carrots are tender, 5-10 minutes.
- Add peas and cook until heated, 3-5 minutes.
- Remove from heat and stir in parsley. Season with salt and pepper to taste.
Nutritional values are approximate.