Recipe: 17 Recipes Using Peas

Terrytx (09:57:18 AM) :

Country Kitchen Peas
Recipe By :Terry Ward
Serving Size : 4

1 (1lb) can tiny French peas
1 (3oz) can water chestnuts -- sliced
1 tbl oil
1 tbl flour
2 cups lettuce -- shredded
1/2 tsp salt
pepper
1/4 tsp thyme
1 tbl chopped parsley

Drain peas and reserve liquid. Heat oil in med. saucepan, add flour, mix well to make a smooth sauce. Add 1/3 cup bean liquid. Add lettuce and cook 2 min. or until lettuce wilts. Add peas, water chestnuts and seasonings. Heat thoroughly, about 5 min., covered. Sprinkle with parsley.
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NOTES : I remember these being served when we had company.

Terrytx (09:59:18 AM) :

Snow Peas and Pineapple
Serving Size : 4

1 1/2 tsp cornstarch
2 tsp sugar
1/2 cup unsweetened pineapple juice
1 tbl + 1 tsp cider vinegar
1 tbl reduced-sodium soy sauce
2 cups fresh snow peas -- trimmed
1 cup cubed fresh pineapple

Combine cornstarch, sugar, pineapple juice, vinegar and soy sauce in med. saucepan; cook over med. heat, stirring constantly until thickened and bubbly. Add snow peas and pineapple, cook 1 min., stirring gently to coat. Serve immediately.

Terrytx (10:11:38 AM) :

Minted Peas & Carrots
Recipe By :First for Women
Serving Size : 6

1/2 lb baby carrots
2 (10oz) pkgs frozen peas
2 tbl chopped fresh mint
2 tbl grated Parmesan cheese
1/4 tsp. each salt and pepper

In saucepan over high heat, bring carrots and enough water to cover to a boil. Reduce heat to med. and simmer 5 min. or until just tender. Place peas in colander; drain carrots over peas. Transfer to serving bowl. Add mint, cheese, salt and pepper; toss gently.

Terrytx (10:12:39 AM) : Haven't tried this one yet

Orange-Minted Peas
Recipe By :Better Homes and Garden-Low Cal/Low Fat Recipes
Serving Size : 4

2 cups shelled peas or 1 (10oz) pkg frozen
1/4 cup sliced green onions
1 tablespoon snipped fresh mint
1 teaspoon butter or margarine
1/2 teaspoon finely shredded orange or lemon peel
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Cook fresh peas, covered in a small amount of boiling water with 1/4 tsp salt for 10-12 min. or till crisp-tender, (Or, cook frozen peas according to pkg. directions, adding 1/4 tsp salt.) Drain. Stir in green onions, mint, margarine, orange or lemon peel, garlic powder and pepper. Heat through, stirring to melt margarine.

Terrytx (10:16:43 AM) : Haven' tried

Peas and Potatoes with Dill
Recipe By :Southern Living-4/99
Serving Size :

1 1/2 pounds new potatoes
2 cups fresh shelled sweet green peas
3/4 cup whipping cream
3 tablespoons chopped fresh dill
2 tablespoons butter or margarine
1 teaspoon salt

Cook potatoes in boiling water to cover in large Dutch oven 15 min. Add peas; cover and cook 5 min. or until potatoes are tender. Drain. Stir in whipping cream and remaining ingred. Serve immediately.

PeggyWA (11:42:36 AM) :

Fresh Pea Soup
Servings: 6

350 g Peas, freshly shelled
2 T Butter
1 Medium-sized onion, chopped
1 Head iceberg lettuce/chopped
1 Sprig mint, chopped
1 Sprig parsley, chopped
3 Strips bacon, chopped
1 1/2 l Ham stock
Salt and pepper
Sugar
Chopped parsley

After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sieve or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint.

PeggyWA (11:45:52 AM) :

Crab and Fresh Pea Salad

juice & zest of 1 lime
4 tbsps olive oil
1 tbsp white wine vinegar
2 tsps thai fish sauce
5 tbsp raw shelled peas
cucumber finely diced
2 spring onions finely chopped
1-2 tbsps chopped coriander leaves
1 tbsp chopped mint leaves
8 oz brown & white crab meat
crisp lettuce to serve

Instructions...

1.Put the juice and lime zest into a mixing bowl. Add the olive oil, vinegar and fish sauce.

2.Stir in the peas (boil for 1-2 mins first if wished).

3.Add the cucumber, spring onion and herbs. Season with salt and pepper.

4.Put some lettuce leaves on each plate. Toss the crabmeat gently in the dressing then pile on top of the lettuce.

5.Serve with brown bread and butter

PeggyWA (11:48:37 AM) :

DILLED PEAS AND WALNUTS

2 cups fresh shelled peas or 1 10-ounce package frozen peas
1 tablespoon butter
1/4 cup chopped onion
1 tablespoon chopped fresh dill
Salt and pepper
1/4 cup toasted walnuts, chopped

Cook the peas in lightly salted boiling water for 3-5 minutes or until tender. Meanwhile, In a saucepan heat butter, and add onion and saut until tender and golden, about 2 minutes. Remove and drain the peas. Place the hot, blanched peas into the pan with the onions. Toss in the dill, season to taste with the salt and pepper. Toss in the walnuts, and serve.

Debbie.D.,.AL (12:27:31 PM) :

NEW POTATOES AND PEAS WITH MUSTARD GLAZE

1 3/4 pounds small new red potatoes
1 cup fresh peas
3 T. dry white wine
1/4 cup finely chopped green onions
2 T. Dijon mustard
1 T. vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup chopped parsley

Cook the potatoes in a large pot of boiled salted water until tender, about 10-15 minutes. Add the peas during the last 5 minutes of cooking time to the potatoes. Drain the peas and potatoes into a colander. Do not wash the pot that these vegetables were cooked in. Add the wine and green onions to the "potato pot", bring to boil over high heat, and boil until the liquid is reduced by half, about 2 minutes. Remove from the heat and whisk in the mustard, oil, salt, and pepper
Return the peas and potatoes to the cooking pot and toss with the mustard glaze to coat thoroughly. Add the parsley and toss again before serving. Makes 4 servings.

Debbie.D.,.AL (12:33:42 PM) : RICE WITH SMOKED HAM AND PEAS

1 T. olive oil
1 onion, chopped
1 green pepper, seeded and chopped
3 garlic cloves, minced
3/4 cup diced lean smoked ham
1 tsp. cumin
1/2 cup dry sherry
1 1/2 cups raw long-grain white rice
3 cups chicken broth
2 cups fresh tomatoes
1 cup green peas
2 T. lime juice
Salt and pepper

Heat the oil in a large saucepan with a lid. Add the onion and green pepper and cook over medium heat, stirring frequently until the vegetables begin to soften, about 4 minutes. Add the garlic, ham, and cumin. Cook, stirring for 1 minute. Add the sherry and cook over high heat, uncovered, until most of the liquid evaporates, about 2 minutes.
Add the rice and cook, stirring, until the grains are coated with oil, about 1 minute. Add the broth, bring to a boil, cover, and cook over low heat for 15 minutes, until most of the liquid is absorbed. Stir in the tomatoes and peas and continue to cook until the rice and peas are tender, about 5 minutes. Stir in the lime juice and season with salt and pepper to taste. Serves: 6.

Debbie.D.,.AL (12:43:31 PM) : CHICKEN POT PIE

4 skinless, boneless chicken breast halves
2 tsps. olive oil
1/4 cup green onions, chopped
2 carrots, sliced into 1/4" rings
2 stalks celery with leaves, chopped
1 large potato, peeled and cubed
1 cup fresh green peas
2 cups chicken stock
1/4 cup dry sherry
2 cloves garlic, minced
1/4 tsp. tarragon
2 tsps. cornstarch mixed with 1/4 cup water
1/2 tsp. salt
1 tsp. freshly ground pepper
4 sheets phyllo dough
1 tsp. butter, melted

Preheat the oven to 375 degrees. In a large nonstick skillet, cook the chicken pieces in 1 tsp. oil over medium-high heat for 3 minutes, until browned on both sides. Remove from pan and set aside. Lower the heat to medium and add the remaining oil to the pan. Add green onions, celery, carrots, potato, and peas and saute for 5 minutes, until cooked but still firm. Add stock, sherry, tarragon, and cornstarch mixture, and stir until sauce begins to thicken. Add salt, pepper, and chicken, and remove the mixture from the heat. Lay the phyllo dough on a flat surface and brush each sheet with melted butter. Line the bottom of an 8" square pan with two sheets of the dough. Spoon the chicken mixture into the baking dish and place the remaining phyllo sheets on top, tucking into the sides of the pan. Bake for 30 minutes, until phyllo is crisp and golden. Serves 6.

Kelly,WA (12:49:52 PM) :

Bread Bowl Chicken

2 tablespoons chili olive oil
2-3 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon salt
3-4 chicken breasts, skinned, boned, and cut into chunks
2 tablespoons flour
5-6 small potatoes
1-2 carrots
handful of fresh pea pods, trimmed and cut
1 large round loaf of French bread

Toss the chicken chunks with the oil, garlic, Zip, salt, and flour. Place in bowl or dish. Cover.

Microwave at 70% power for 2-3 minutes. Stir. Microwave another 2-3 minutes, or until the chicken is done. Set aside. Wash and trim the potatoes and carrots. Place in another pot and cover.
Microwave on high for 4 min. Stir. Microwave another 3-4 minutes, or until vegetables are tender.

Combine with the chicken, and stir in a little dressing or barbecue sauce of your desire.

Slice off top of loaf and remove spongy center. Place the chicken mixture in the cavity. Sprinkle with parsley. Replace top of bread and wrap it in a tea towel. Carry to your picnic or potluck.

Kelly,WA (12:56:48 PM) :

Broken Pasta with Peas and Onions

1/4 cup olive oil
1 large onion, thinly sliced
2 1/2 cups frozen or fresh peas
salt and pepper to taste
1/2 lb. linguine broken into 2inch lengths
2 large eggs
1/2 cup grated Parmesan cheese

In large skillet, heat oil and cook onion until golden brown. Stir in peas and heat for 2 minutes.

Add salt and pepper. Set aside

Bring pot of water to boiling, add pasta. Cook until done. Drain

Add pasta to onions and peas, stir well. Beat the eggs with the cheese and salt and pepper to taste. Stir mixture into the pasta.

Cook over low heat, stirring just until the eggs are lightly set. Add a little water if the pasta seems dry. Serve immediately.

Susan,IL (2:48:10 PM) :

Italian chicken Casserole

3 lbs. cut-up frying chicken
2 chicken-flavor bouillon cubes
1 can Rotel tomatoes
8 oz. cubed Velveeta cheese
1 sm. can undrained peas
1 sm. jar pimentos
1 (8 oz.) pkg. vermicelli
1 lg. chopped onion
1 med. chopped green pepper
1 stick margarine

Cook chicken in water with bouillon cubes added. Cool. Remove chicken from bones and dice. Cook vermicelli in chicken broth. Drain. Saute peppers and onion in margarine. Mix all ingredients together. Bake in greased pan at 350 degrees for 25 minutes or until bubbly. Excellent! Great! Fantastic! Susan,IL (2:52:50 PM) :

Ziti with Asparagus, Peas and Lemon Cream
Recipe By : Susan,IL
4 servings

1/2 c Shelled fresh peas
(about 1/2 lb unshelled)
1/2 lb Asparagus, trimmed, peeled and cut on the diagonal into 1-1/2" pieces
8 tb Unsalted butter
1 1/4 c Heavy cream
1 Juice of lemon
1 ts Finely grated lemon rind
Salt
Freshly ground white pepper
1/2 lb Ziti or tubular pasta
3 Hearts of Bibb or butter lettuce, separated into leaves
1/2 c Freshly grated Parmesan cheese

Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve.

In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm.

Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking.

Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted.

Add the Parmesan and toss gently.
Taste and correct the seasoning and serve at once.

Dawn,ny (5:19:27 PM) :

Peas n' Things

1 1/2 c Green peas
1/4 c Sour Cream
4 ts Minced garlic
4 ts Minced ginger root
2 ts Ground coriander
1 ts Ground cumin
1 ts Garam masala
Salt
1/4 ts Ground turmeric
2 tb Canola oil
1 c Finely diced onion
2 Green chiles
2 Sticks cinnamon
16 Black peppercorns
2 ts Cumin seeds
3 c Water, about
3/4 lb Potatoes; cut into l6 pieces
1/4 c Cilantro; finely chopped
2 c Basmati rice; washed and

Combine peas, sour cream, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro.
Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes.
Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.

Debbie.D.,.AL (8:10:49 PM) :

PEAS AND NEW POTATOES

1 slice bacon, diced
1 T. olive oil
1 cup red potatoes, diced
2 cups fresh English peas
salt and pepper to taste

In a large skillet, combine bacon, olive oil, and potato. Cook over medium heat until bacon and potatoes begin to brown. Cover and continue to cook 5 minutes or until potatoes are tender; stir in peas. Cover and cook an additional 5-8 minutes or until peas are tender. Season to taste. Serves 4.