peas at a party

Did that heading get your attention?

Heh.  Actually, a little bit of bacon goes a long way in adding flavor, particulary for vegetables.  And it’s when we get bored with the same ol’ dishes that we’re tempted to cheat indulge.

Try about a half slice per serving.  Cook it in a heavy saucepan or deep skillet then remove it to crisp.  Pour off all but about one teaspoon of the drippings.  Then add the veggies to stir fry a bit before adding other ingredients, seasonings, and liquid.  Finish cooking, as needed, and sprinkle the dish with crumbled bacon.

(Note that even this little bit of bacon adds a significant saltiness, so go lightly on adding other salt.)

The catch to this is having the bacon on hand.  If you don’t use bacon on a regular basis, then it becomes a plan-ahead item for the shopping list rather than a grab-and-cook staple.

Here’s the quick tip.  After opening a new package of bacon, separate the slices and stack them with a piece of waxed paper under each slice.  Slide the stack into a freezer bag, label with the date, and freeze.  When you need a piece or two for a dish, you can easily peel off the amount you want.  There’s no need to thaw before cooking.