Veggie Side Dishes - Peas


Cold Curried Green Pea Soup

1 cup frozen baby green peas
1 medium onion, diced
1 carrot, sliced thin
1 small potato, sliced thin or cubed
1 celery stalk, sliced
1 clove garlic, minced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
12 ounces tasty chicken stock
1 1/2 cups milk

Combine onion, carrot, potato, celery, garlic, curry and salt. Saute in a little olive oil until wilted. Add chicken stock. Simmer 15 minutes. Add green peas. Puree in blender or leave soup as is. Add milk and refrigerate. Makes about 4 1/2 cups.

Creamed Peas with Mushrooms

2 1/2 cups fresh or frozen peas
1/4 cup butter
2 green onions, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons flour
3/4 cup milk
1 teaspoon sugar
1/8 teaspoon thyme
1/8 teaspoon nutmeg
1/2 teaspoon savory
salt and pepper to taste

Steam fresh peas until just tender or cook frozen peas according to package directions; set aside. In a large frying pan over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes. Sprinkle the flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce. Add seasonings and continue stirring until sauce is thickened and smooth. Add peas to sauce in pan and heat through.

Creamed Peas and Onions

2 cups shelled peas or frozen peas, thawed
1 cup whole pearl onions
1 tablespoon butter or margarine
1 tablespoon all purpose flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

In a covered saucepan cook fresh peas and onions in boiling salted water until tender, about 10 minutes. If using frozen peas, add onions only the last 5 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir and coat vegetables. Serve hot.

Creamy Green Pea and Cheese Salad

1 cup sour cream
3 tablespoons white wine vinegar
1 teaspoon salt
32 ounces frozen green peas, thawed and drained
1/3 cup chopped green onions
1 cup shredded Cheddar cheese
1/2 cup bacon bits

Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served. Serves 12.

Creole Green Peas

16 ounce can small green peas
1 tablespoon flour plus 1 teaspoon flour
2 tablespoons margarine plus 2 teaspoons margarine
1 cup finely chopped onions
Creole seasoning to taste

Melt margarine, add onions and fry until transparent. Add flour and brown. Add peas and liquid. Add Creole seasoning. Cook about 15 minutes.

Deluxe Peas

1 tablespoon butter or margarine
1 teaspoon chicken bouillon powder
2 tablespoons water
1 1/2 cups mushrooms, sliced
1 cup celery, sliced diagonally
1/2 teaspoon dried dill weed
1/4 teaspoon curry powder
1 10 ounce package frozen peas
3/4 cup water chestnuts, sliced
2 tablespoons pimento or red pepper, chopped

In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery and seasonings; cook for about 6 minutes, or until vegetables are almost tender. Stir in peas; cook, covered, for 2 minutes. Add water chestnuts and pimento or red pepper. Cook for about 1 minute or until heated through; stir occasionally.

Dilled Peas

1 cup frozen tiny peas, thawed rinsed and drained
1/4 cup diced celery
1 tablespoon sweet red onion
1 tablespoon lite mayonnaise
1/4 teaspoon Worcestershire sauce
1 tablespoon low fat sour cream
1/4 teaspoon fresh dill
2 teaspoons sugar

Combine all the ingredients and refrigerate for two hours before serving.

Fennel and Baby Pea Saute

4 or 5 medium fennel bulbs
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons lemon juice
1 teaspoon chopped fresh tarragon
1 1/2 cups baby peas
salt and freshly ground pepper to taste

2 tablespoons chopped feathery fennel tops

Cut off fennel tops, reserving feathery leaves for garnish. Slice fennel bulbs into thin strips. In a large skillet heat oil and add onion and fennel. Saute, stirring occasionally, for 5 minutes, until tender crisp. Add lemon juice, tarragon and peas and cook 5 minutes more until peas and fennel are just tender. Add salt and pepper to taste. Sprinkle with chopped fennel tops just before serving. Serves 6.

Garden Pea Casserole

4 tablespoons fresh parsley, finely chopped
1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon garlic, crushed
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried mint
1 escarole, shredded
1 cup garden peas

Combine parsley, red wine vinegar, olive oil, garlic, salt, black pepper and dried mint. Cover and chill for 1/2 hour until all ingredients have blended flavors. In a salad bowl, toss escarole and garden peas together. Remove vinaigrette from fridge and pour over salad. Toss until completely covered. Serve chilled as a side salad to any meal, especially barbecued lamb chops.

Green Pea Pilaf

1 1/2 cups basmati or regular long grain rice
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
4 green whole cardamom pods
2 whole cloves
1 bay leaf
1/2 cup chopped onion
1/2 teaspoon ground ginger
3 cups chicken stock or water
coarse salt to taste
1 10 ounce package frozen green peas, thawed

Rinse the rice well with cold water and put it in a bowl. Add cold water to cover the rice by 1 inch and soak for at least 30 minutes or up to 2 hours. Drain. Heat the oil in a saucepan over medium high heat. When the oil is hot, add the cumin, cardamom, cloves and bay leaf. When the cumin turns several shades darker, add the onion. Cook until the onion begins to brown, about 5 minutes. Add the rice, ginger, stock and salt to taste and bring to a boil. Lower the heat and cook, partially covered, for 8 minutes for basmati rice, 12 minutes for regular rice, or until most of the liquid is absorbed and the surface of the rice is covered with steam holes. Cover the pan, and reduce the heat to low. Let the rice steam for 10 minutes. Remove from the heat, stir in the peas, and let the rice rest, covered, for 5 minutes. Remove the cardamom, cloves and bay leaf and fluff the rice with a fork. Transfer to a heated platter and serve.

Green Pea Salad

1 16 ounce package frozen green peas
1 8 ounce can sliced water chestnuts, drained and cut into strips
6 Roma tomatoes, chopped
1/2 onion, minced
2 medium sweet pickles, finely chopped
3/4 cup mayonnaise
1/8 cup lemon juice

In a colander, rinse frozen peas in cold water until thawed. Drain and transfer to a large salad bowl. Add water chestnuts, tomatoes, onion and sweet pickles; mix well. In a small bowl, mix together mayonnaise and lemon juice. Do not make the mixture too soupy. Pour over vegetables, and gently stir to coat. Makes 6 to 7 servings.

Green Peas Kachori

1 cup flour
1/2 cup wheat flour
1 tablespoon oil
1/2 cup green peas
1 tablespoon ginger paste
1 tablespoon aniseeds paste
4 green chilies paste
salt to taste

Heat oil in a pan, add the ginger paste, chili paste and the aniseed paste. Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool. Next, grind peas mixture in a blender. Mix together the flours, oil and salt adding water till you form a smooth dough. Take a small ball of dough and roll it out, place a little filling in the center and close to form a pouch. Roll this out and fry.

Green Pea Phyllo Purses

3 3/4 cups frozen petit peas, defrosted
1 tablespoon extra virgin olive oil
2 jalapeno peppers, seeded and minced
1 tablespoon grated ginger
1/2 tablespoon lemon juice
1 teaspoon sweetener
1 tablespoon cilantro, minced
1 tablespoon mint, minced
10 phyllo sheets
olive oil spray

Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor and pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice and sweetener in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool and divide into 24 portions. Preheat oven to 350F. Cut phyllo sheets in half lengthwise and fourths crosswise, forming 80 4 inch X 6 inch squares. Cover phyllo with slightly damp towel. Lay one square on a sheet of waxed paper. Spray it with olive oil. Repeat with 2 more squares. Place a portion of the filling in the center. Bring up the opposite corners of the phyllo, crimp firmly and twist the ends to form purses, each with a pointed top. Repeat with remaining phyllo. Spray baking sheets with oil. Transfer pastries to sheet and bake until golden brown, 20 to 25 minutes. Transfer to a platter and serve at once.

Peas Continental

2 tablespoons butter
1 cup mushrooms, sliced
1/4 cup onions, minced
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon nutmeg
1/8 teaspoon marjoram, dried
2 tablespoons sherry
2 cups peas, cooked

Heat butter in skillet. Saute mushrooms and onions about 5 minutes; or till tender. Add salt and pepper, nutmeg, marjoram, sherry then peas.

Peas Latheros

5 pounds fresh peas
4 scallions
1 1/4 cups oil
1 1/2 pounds tomatoes, peeled, strained
3 tablespoons dill, chopped
salt and pepper to taste
water as needed

Shell, wash and drain peas. Chop the scallions into small pieces. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes dill, salt and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed.

Peas Pilaf

1 cups tomatoes, chopped
2 tablespoons no fat yogurt
2 teaspoons minced garlic
2 teaspoons minced ginger root
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/8 teaspoon cinnamon
fresh ground pepper
1/4 teaspoon salt
1/8 teaspoon turmeric
1 tablespoon water or more as needed
1/2 cup diced onion
1 green chile, diced
1 teaspoon cumin seeds
1.5 cups water, or water and tomato juice
1/8 cup chopped cilantro
8 ounces potatoes, cut into chunks
1 cup long grain white rice or basmati
3/4 cup frozen peas, thawed

Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala, cinnamon, pepper, salt and turmeric in a bowl. Saute onion, green chiles and cumin seeds in water till onion is soft. Add tomato mixture. Cover and cook over medium heat 10 minutes, stirring from time to time. Add liquid and cilantro. Bring to boil. Add rice, peas and potatoes. Reduce heat to low, cover and cook 20 to 30 minutes, stirring occasionally, until rice and potatoes are tender. Serves 4 to 6.

Zesty Buttered Peas

2 tablespoons butter
10 ounces frozen peas, thawed
1 cup celery, sliced
1/2 cup onion, chopped
1 tablespoon fresh savory or 1 1/2 teaspoon dried
1/2 teaspoon salt, optional
2 tablespoons diced pimientos

Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6 to 8 minutes or until vegetables are tender. Stir in pimientos.


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