Holiday Peas

The first Thanksgiving that I celebrated in the US was a big deal. We even had this little magazine "Taste of Home - Best Holiday Recipes" from which we prepared quite a few dishes. It also had a section of Thanksgiving breakfast and brunch dishes. We started our Thanksgiving cooking session with an oatmeal casserole ("Fruity Baked Oatmeal") to tie us over while we were roasting the turkey. It ended up being a loooong day.... But that's Thanksgiving :)

Other dishes we prepared that day included the "Corny Chocolate Crunch" appetizer which tasted even better the next day, especially with extra added salted pretzles. Also, we made a "Mock Eggnog" and a "Crunchy Pomegranate Salad". I finally learned the right way of opening a pomegranate, soaking the open pomegranate in water for 5 minutes makes it easier to get the seeds out :)

We also made these delicious "Holiday Peas". This year, my friends and I recreated them. It is a very simple recipe but it spices up the regular pea dish :) I discovered that baking the peas and crackers in the oven a little even increases the flavor.


  • 16 oz (450g) frozen peas
  • 1-2 tsp salt (to taste)
  • 1/2 cup (80g) crackers
  • 1-2 tsp parmesan cheese - grated
  • 1 Tbsp (15g) butter - melted


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  1. Add peas to a medium pan, sprinkle with salt. Cover with water and bring to a boil. Simmer by reduced heat and covered with a lid for about 5 minutes. Drain. Add to a casserole dish.
  2. Finely chop the crackers. Use wheat crackers. If you like more flavor, any kind of herbed crackers are delicious as well. Mix the crackers with the parmesan cheese and melted butter. Scatter around the peas.
  3. Bake peas with cracker mix in the oven for about 5 minutes till crackers are slightly toasted. Be careful not to burn the crackers. 

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