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Old-fashioned creamed peas on toast is a recipe that goes back decades in Mrs. CBB’s family.
Her mother would make this in the ’70s, ’80s, and ’90s, and it was considered a luxury food.
During the ’50s and ’60s, Mrs. CBB’s grandmother taught her mother how to make creamy peas on toast.
Back then, it was a budget-friendly recipe that fit her coupon-clipping lifestyle.
Can you believe we have her hand-written recipes, some coupons, and many cookbooks?
Times have changed but what hasn’t is the price of groceries, which has increasingly become expensive for Canadians.
Today, I wanted to bring back the simplicity of what grandma considered a nutritious meal for her family on a dime.
History and Health – Green Peas In Canada
Photo by Jean-Michel GARCIA
Canada is the world producer and exporter of over 3 tonnes of green peas yearly.
Frozen peas have been one of the most popular and wide spread frozen vegetable since Clarence Birdseye discovered in the 1920’s that blanching peas before freezing results in bright green peas. By the Middle Ages, field peas where a staple in diets, used to keep famine away.
They contain especially high amounts of vitamin A, vitamin C, and vitamin K. They are also one of the best sources of plant-based protein and high in fiber which can be helpful in regulating blood sugar.
Green peas contain: potassium, calcium, and magnesium. These nutrients help keep blood pressure regulated which in turn helps ensure good heart health.
Green peas contain antioxidants flavonoids, carotenoids, and vitamin C which protects cells from damage, reducing the risk of stroke, heart disease, and cancer.
Ontario Processing Green Peas
Frozen Peas vs. Fresh Peas
Considering the produce cost, heading to the freezer is cheaper than purchasing frozen peas.
I plant vegetables we can eat yearly, such as beets, during the growing season.
Once harvested, I pickle and preserve beets in jars and store them in our cold room for 12 months.
Although I’ve never grown peas in Canada, we recently talked about it, bringing up Granny’s creamed peas on toast.
I used a bag of frozen green peas, which Mrs. CBB’s mother would use, for this recipe.
Using canned peas isn’t the best option as they are too mushy, and you want to preserve some texture.
Ideally, fresh green peas would be excellent, but for now, we will stick with tradition and use frozen green peas.
Variations Of Creamed Peas
Creamed peas is a side-dish recipe to which you can add ingredients, making it fun to switch up when meal planning.
For example, take this basic creamy green peas recipe and turn it into the following;
Besides the addition of ingredients, you can consist of your favourite spices.
These are just a few ideas to consider, but let your imagination in the kitchen flow.
Creamed Peas Served On Toast Or Fresh Bread
I prefer serving the creamy peas on toast, and Mrs. CBB enjoys it on fresh keto bread.
Try both variations or use no bread at all because either way, it’s delicious.
How To Make Creamy Green Peas On Toast
Old-Fashioned Creamed Peas Recipe
Printable Recipe Below
Prep Time: 5 minutes
Cook Time: 15 minutes
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 1/2 cups 2% or whole milk
- 1/4 cup heavy whipping cream (optional)
- 6 cups frozen green peas
- 1/4 cup dehydrated onions (optional)
- Freshly sliced bread
- Melt the butter over medium heat in a medium-large pot.
- Add the flour and dehydrated onion to the melted butter and stir or whisk until smooth and combined.
- Pour the milk into the pot, stirring until the mixture has thickened, about 5 minutes.
- Stir in the whipping cream combined with the salt and pepper.
- Gently add the frozen peas to the pot and stir to coat the peas.
- Let the creamed peas cook and heat through for 5 minutes on low-medium heat on the stove, stirring every minute.
- Using two slices of your favorite bread, toast it and pour the creamy peas over the top.
- Garnish with chopped spring onion. Add extra seasoning if needed.
