Mint Peas Psuedo-Recipe

Here is most of my version of a recipe, this being what is one of the easiest recipes to cook.

Title: Mint Peas

The main title is one which allows for creativity in the chef, so it might not employ terms which most people would. This title is pretty descriptive.

Alternate Title1: Peas

The alternative titles contain simplified titles that would be found by most searches. Removing accent marks or special characters would be one thing done to make an alternative title. Translating to different languages (from English in this case) would be another kind of alternative title.

Alternate Title2: German/Deusch: Erbsen

I hope that is the translation of ordinary peas into German.

Identification Code: 1

First recipe gets first code.

Ingredients

Typically this part of a recipe consists of an itemised list. Instead of just a single point consisting of an amount and a description to any given item, we have the item, the amount, alternatives, special precautions for this ingredient, a pointer to nutritional information, and an identification code.

Description

Peas, frozen (shelled)

Amount

1/2 Cup per person (80 grams, about 5.5 servings per pound)

Alternatives

Any other legume which only needs to be heated: wax beans would be an example. Unshelled peas (snow peas?). Fresh peas.

Special Precautions

None known.

Nutritional Information

A proper pointer to nutritional information would be nice. However, peas are a good source of protein and many valuable vitamins and minerals. One serving of peas is about 38 Calories, which is actually quite small.

Identification Code

2
Description

Fresh Mint Leaves

Amount

Small - Ounce? A few stalks with leaves.

Alternatives

Dried mint leaves (maybe a teaspoon), or mint extract (maybe half a teaspoon). Determine by experimentation. Other aromatic substances associated with sweetness, such as orange rind (or orange extract).

Special Precautions

Fresh leaves need to be cut or torn into pieces. When you tear, or especially cut, fresh mint, you can end up staining your fingers "black". If you are cutting mint leaves, take care you don't cut yourself.

Nutritional Information

Too small to contribute anything.

Identification Code

3
Description

Sugar, granular table sugar.

Amount

1 tablespoon

Alternatives

Brown sugar, honey, artificial sweeteners that can be used in cooking.

Special Precautions

None known, except for diabetics.

Nutritional Information

Just a source of energy, about 48 Calories per tablespoon.

Identification Code

4
Description

Water

Amount

About half of cooking container, 3 cups?

Alternatives

None.

Special Precautions

Water will be boiling at some point, burn hazard and hot surfaces.

Nutritional Information

None. Very little water becomes part of cooked food.

Identification Code

5

Instructions

Like the Ingredients, instructions is usually just a list of some kind. As certain instructions need to be performed before the others, an ordered list is typical.

Fill cooking container about half full of water. The size of cooking container should be large enough that peas aren't in contact with bottom of container when added. The level of water shouldn't come within an inch or so of the top of the cooking container, so that the boiling water doesn't splatter.
Put water on stove, and set on high heat.
When water starts to form small bubbles just before it boils, add sugar and stir briefly to dissolve.
When water comes to boil, add mint. Stir briefly (5 seconds).
Turn off heat.
Add (frozen) peas to hot, sweetened, flavoured water.
After about 3 minutes, strain peas from water.
Serve.

The hot water is only used to warm the peas, and leave a light coating of flavoured sweet water on the surface. The peas are not in the water long enough to undergo appreciable cooking. For this reason, burning of the peas is not a consideration.

Sub-Recipes

None.

Production Amount: 1/2 Cup

Serves: 1

Equipment Used

An itemized list is usually used here.

Description

Required: Deep pot

Size

2 quarts? Depends on number of servings.

Alternatives

Any deep container that can boil water.

Reasons

We want a layer of water between the bottom of the pot of hot water and the vegetables being heated. We want a bit of "headroom" above the surface of the water so that the boiling water does splatter and spill.

Precautions

We are boiling water, there will be burning hazards from the hot water and the cooking surface.
Description

Optional: Lid

Size

To fit pot.

Alternatives

Strainer, cheesecloth, colander.

Reasons

To separate warmed vegetables from the hot water.

Precautions

Burning hazard still present. Pour hot water into a sink to dispose of it, or pot/pail to cool.

Techniques Used

Boiling water. Cutting leafy material. Straining water.

Leftovers

Probably okay in refridgerator for a day or two. Can be reheated the same way (in hot water).

Nutritional Information

Should be a pointer to nutritional information. Since this recipe isn't really cooking and only involves a single ingredient that is not changed, this is the same are the raw vegetable.

Precautions

I'm not aware of hazards, like food allergies, to peas or mint. Sugar can be of concern to diabetics. The sugars in peas are not of as much concern to a diabetic as the table sugar sweetener. Minted pea soup is appropriate for diabetics, so this probably is as well.