In One is a Feast for Mouse: A Thanksgiving Tale by Judy Cox, the smallest inhabitant of a home longs to share in the lavish Thanksgiving meal. Mouse creeps out from his home in the cuckoo clock after the humans have finished their Thanksgiving dinner and decides that just one shiny, green pea will be all the feast he needs. However, once Mouse is on the table, among the leftovers of the big, delicious meal, he begins to see other treats that entice him. As Mouse builds a tower of Thanksgiving leftovers to carry back to his home, he forgets one important factor – the cat! In the end, Mouse gets his “one teensy-tiny, round and toothsome, green and luscious pea” and gives thanks for this feast that is just big enough for one little mouse. In a time when kids are bombarded with messages telling them about all the things they could or should have, this story is a wonderful reminder to enjoy and be grateful for what we have right now. The warm and humorous illustrations by Jeffrey Ebbeler give the reader a “mouse-eyed” view of the Thanksgiving table that is fascinating while his depiction of Mouse’s expressions bring the story alive.
I don’t usually serve peas as a side dish at Thanksgiving but, inspired by Mouse’s love for them, I created this dish of Peas with Shallots and Parmesan and they might become a new holiday favorite! This dish is easy and quick to make on the stovetop and can be made with either fresh or frozen peas. The peas are sautéed quickly with butter, olive oil, garlic, and shallots, before simmering for a short time in chicken broth and then finished off with a shower of fresh parmesan. This is a simple, fresh dish made with only a few ingredients; a dish fit for a mouse!
Peas with Shallots and Parmesan
Warm the butter and olive oil in a medium skillet over medium-low heat. Once butter is melted, add the shallots and sauté until they are softened and translucent, about 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds.
Pour the peas into the skillet and stir them well, until they are coated with butter and well mixed. Season peas with salt and pepper, then add the chicken broth to the pan. Cover the pan with a lid, turn the heat to low, and simmer until the peas are tender and bright green in color, about 3 minutes. Remove the pan from the heat and top the peas with freshly grated parmesan. Serve immediately while still hot.
Ingredients
Directions
Warm the butter and olive oil in a medium skillet over medium-low heat. Once butter is melted, add the shallots and sauté until they are softened and translucent, about 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds.
Pour the peas into the skillet and stir them well, until they are coated with butter and well mixed. Season peas with salt and pepper, then add the chicken broth to the pan. Cover the pan with a lid, turn the heat to low, and simmer until the peas are tender and bright green in color, about 3 minutes. Remove the pan from the heat and top the peas with freshly grated parmesan. Serve immediately while still hot.
