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Bow tie pasta with peas 1. Bring a large pot of salted water to a boil.
2. In a medium skillet, heat 2 tablespoons of the olive oil over medium-low heat. Add the onion with a dash of salt and pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the p
Saffron couscous with fresh peas and chives Bring chicken broth to simmer in medium saucepan. Add peas and cook just
until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl.
Add 2 tablespoons butter and saffron threads to broth and bring to boil.
Remove from heat. Add couscous; st
Snap peas with sesame oil CUT ACROSS THE STEM END of the peas and pull off the string that runs
along the length of the pea. Bring a pot of water to a boil, add salt
and the peas. Blanch until the peas turn bright green and are
tender-crisp, after a minute or so. Taste to
Spicy chick peas and spinach Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large
pot and simmer until the vegetables are softened, about 20 minutes. Add the
chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown ri
Collard greens w/ham & black-eyed peas Preparation:
1. Wash dried black-eyed peas to remove any stones or dirt found in manufacturer bag. Place washed b/e peas in a large bowl. Add 4 cups of water, cover, and soak overnight.
2. Wash the greens and pull off and discoard any tough, thick st
Stir-fried tofu with mushrooms, sugar snap peas, and green o Whisk first 5 ingredients in medium bowl to blen. Add tofu and stir to
coat; let marinate 30 minutes. Drain, reserving marinade in small bowl.
Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 T vegetable oil in large nonstick skillet over medium
Spicy chick peas & spinach Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large
pot and simmer until the vegetables are softened, about 20 minutes. Add the
chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown ri
Artichokes and peas SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off
the remaining leaves, snapping them off at the base. Trim off the
dark green stubs, going around the artichoke with a paring knife. Cut
them in quarters, remove the fuzzy choke a
Marinated black-eyed peas Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture
over the remaining ingredients in a large bowl. Cover and
refrigerate at least 2 hours but no longer than 24 hours, stirring
occasionally.
Crepes a la neige (crepes with snow) "Throughout Acadia, it was customary to make crepes at Candlemas and
objects such as medals, wedding rings, buttons or pennies were hidden
inside and often used to predict the future of those who found them.
Moreover, since eggs were often
Risotto with mushrooms and peas 1. Combine broth and wine in saucepan. Bring to simmer over medium heat.
2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice and stir 2 minutes.
3. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce
Simply sumptuous shrimp In large skillet, melt butter. Add green pepper, onion and garlic; saute
about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at
medium heat 25-30 minutes until rice is cooked. Add shrimp and clams.
Reduce heat to simmer fo
New american peas & carrots Bring a saucepan of water to a boil. Add the carrots and simmer 7 minutes.
Drain, rinse under cold water and drain again. (As I mentioned, I just steam the carrots in peas in the pot on top of each others it saves pots and time).
Meanwhile, bring another
Asian beef with snow peas 1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned
Whole-wheat fettuccine with potatoes, prosciutto, and peas In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking th
More-peas-if-you-please-penne 1. Cook pasta until al dente. Reserve the water, but drain the pasta.
2. While the pasta is baking, but the peas and broth in a small saucepan. Simmer the peas in the broth for 5 minutes.
3. In a large serving bowl, mash half the peas and broth with the
Snow pea and red pepper salad Remove strins and tops from snow peas. Blanche for 1 minute in
boiling water. Drain immediately and plunge into ice water to make
them crisp. Drain again and dry. Slice mushrooms. Dice peppers into
small pieces. Combine garlic, v
Velvet chicken under snow Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer.
Remove skin from chicken breast; cut breast into 1" chunks. Simmer
in uncovered pan for 3 to 5 minutes, until meat is cooked through.
The term "velvet" denotes a met
Peas with parmesan Cook peas as directed on package; drain. Toss with remaining ingredients.
Serve with additional Parmesan cheese if desired. Food Exchange per
serving: 1 VEGETABLE EXCHANGE Source: Betty Crocker's New American Cooking
by WHOM!! Brought to
Simply asparagus salad Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes.
Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel.
Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly d
Pasta with tuna & peas 1. Cook pasta according to recipe.
2. Heat oil in a nonstick skillet on medium high.
3. Saute onions until translucent, about 4 minutes.
4. Add tomato sauce, red pe
pper flakes, peas and seasonnings to skillet.
5. Reduce heat to medium low, cover
&
si
Portuguese eggs with peas In a heavy 10 in skillet, melt the butter over moderate heat. When the foam
has almost subsided, add the onions, and, stirring frequently, cook for
eight to ten minutes, until golden. tir in the stock, peas, parsley,
coriander, sugar, 1/4 teasp
Almond-snow fruit boats Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples
in half. Using curved serrated knife, hollow out pineapple halves, leaving
1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into
1/4" cube
White rice with green peas Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest poss
Salmon patties with creamed peas Drain salmon and place the juice in a mixing bowl. Remove bones and dark
skin from salmon and set aside. Add egg whites, onions, salt, and paper to
salmon juice and mix together with fork. Crush the crackers with your
hands. Do not use crack
Cashew chicken & snow peas 1. Cut the chicken into thin strips and season with pepper. Remove
stems and
strings from the snow peas and cut them in half diagonally if they
are very large. Finely chop the garlic.
2. Heat 2 tablespoons of the oil in a wok or large frying pan. Over
hig
Pigeon peas & rice salad * A combination of garlic powder, onion powder, thyme, yellow mustard,
paprika, cumin and crushed bay leaf may be used in place of purchased
Caribbean spice blend.
Pick over and rinse peas well. In a saucepan over medium-high heat,
bring pe
Rice & peas with tempeh Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.
Cook black-eyed p
Whole wheat spaghetti with ham and peas Cook pasta according to package directions. Before draining, reserve 1/2 cup of the pasta cooking liquid. Drain and set aside.
While pasta is cooking, heat oil in a large high-sided skillet over medium heat. Add onion, basil, and red pepper flakes. Co
Alu matar (potatoes and peas in onion-tomato sauce) "One of the better known dishes of Uttar Pradesh cuisine, this is a
favorite at occasions ranging from a wedding buffet to a family
picnic. It goes exceptionally well with Deep Fried Wheat Bread, a
raita and Pumpkin with Onions and Fenugreek.
Rice and peas with tempeh Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.
Cook black-eyed pe
West indian rice and peas with tempeh Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water & cinnamon stick. Cover the pot &
bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn t
Bananas with green split peas Cook peas in enough water to cover until tender, about 1 1/2 hours.
Peel bananas & lay them whole on top of the peas without mixing.
Cook for 10 minutes. Add water if necessary to prevent sticking.
Meanwhile, heat the oil & brown the onio
Penne with tomatoes & snow peas In a large pot, saute the garlic, scallions & green bell pepper in oil over
medium heat until the peppers are tender-crisp, about 2 minutes. Add the
mushrooms, reduce the heat to low & saute for 3 minutes. Add the tomatoes
& snow p
Snow pea salad Blanch snow peas in boiling water for 1 minute, or until they turn bright
green. Drain and plunge into ice water. Drain well on paper towels. Pat
dry. Cut pods in half and place in salad bowl. Set aside.
Thinly slice mushrooms and add to snow peas.
Spaghetti with pepperoni, peas and browned onions In a large saucepan of salted boiling water cook spaghetti until al dente.
While the spaghetti is cooking, in a 10 to 12-inch skillet, saute onion in oil over moderately high heat, stirring, until golden. Add pepperoni and peas and saute, stirring, 1 min
Snow balls cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bake
at 300 degrees for 30 minutes. While still hot roll in 4X sugar.
Recipe by: Carolyn Baber
Black-eyed peas and barley pilaf Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
Green peas & mushrooms In a saucepan, bring water to a boil, add peas and cook 5 minutes or
until just tender. Drain. Meanwhile, heat oil in a non-stick
skillet and saute mushrooms and green onions until tender. Combine
with peas and toss with soy sauce.
Food E
French-style peas In a 2 quart saucepan over medium heat, fry the bacon slowly until
half done. Add onions and lettuce, stir, and let simmer for about 5
minutes. Then add the peas, salt, sugar, pepper, chicken bouillon and
water to cover. Continue to cook slowly
Spiced zucchini and peas in tomato sauce Saute onions, garlic and celery in oil for 2 minutes.
Add tumeric, cumin and zucchini.
Cook over medium heat for 5 minutes.
Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
HINT: Use chopped fresh or canned to
Spicy sesame snap peas In a large skillet, heat the peanut oil and cook the shallots and garlic
for about 3 minutes, or until translucent. Increase the heat to
medium-high and add the sesame oil. Add the snap peas and toss in pan for
2 minutes, or just until peas turn b
Roasted pepper and snow pea salad Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred.
When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin str
Peas with rosemary and pine nuts Melt butter in a large skillet over medium heat. Saute pine nuts until
golden. Add green onions and saute 2 minutes. Add peas, rosemary and
sugar to skillet and continue to cook until heated through. Season with
salt and pepper to taste. Sou
Barley pilaf with peas In medium saucepan, cook onion and garlic in oil until onion is tender.
Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce
heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10
to 15 minutes or until liq
Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
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 sto
Penne with baby artichokes, black olives and peas Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle loo
Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance.
PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M
Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
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 sto
Lemon rice and peas In a medium saucepan, bring the water toa boil over high heat. Add the
rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to
40 minutes.
Remove from the heat.
Heat the olive oil in large skilet over medium heat.
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