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Best Pea Recipes

Best Pea Recipes



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Top Rated Pea Recipes

This recipe, courtesy of Tom Parker Bowles, author of Fortnum & Mason: The Cookbook, is the perfect side to accompany fish and chips. Make the whole dish for a fun weekend meal that the whole family will love!(For the Fish and Chips recipe, click here.)

In addition to being economical and versatile, legumes have excellent nutritional value. Making them in an Instant Pot is super easy and saves time.Recipe courtesy of Corrie Cooks

Peas are terrifically healthy. They're packed with vitamin K and B vitamins, and are naturally sweet. It may seem strange to put them in a smoothie, but they're delicious!Read more about How to Grow a Garden You Can Drink From

This spicy recipe is the perfect Southern side dish.

Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.

This recipe was inspired by an hors d'oeuvre recipe I tried a few weeks back, where the filling for lettuce wraps was a crushed pea and cheese mixture. I love the filling wrapped in lettuce, but I liked it more served tossed with pasta. I've added my own variations to it, and I like to toss in some seasonal vegetables or shredded chicken to round out the dish.Click here to see Eat Your Legumes — They're Good for You.

Made in 20 minutes, these open-faced sandwiches are great for when you're short on time. Recipe courtesy of Eggland's Best.

Believe it or not, this was the first time I've ever seared scallops. Yes, it's true. I have a few tips that I picked up on while perfecting these guys that you should know if you're a first-timer, too. One, butter is key. Two, always make sure your scallops are very dry before you sear them. Three, don't overcrowd the pan, because the juices from the scallops will prevent you from properly searing them. The pea purée is a great complement, but keep in mind that you can substitute other vegetables into that as well, such as carrots, butternut squash, or corn.Click here to see 5 Sublime Scallop Recipes.

Sweet peas and fresh mint are a classic English combination, and the ingredients combine to create a very simple chilled soup for warm weather dining, perfect for the start of a light meal like a ploughman's lunch of cold cuts, cheese, and pickles, or as a meal itself served with some Stilton cheese crostini.Click here to see 7 Cold Summer Soups.

Ready for a change in your go-to salad? Try this Australian recipe, and consider making it as part of your next weekday lunch.Originally from the Woolworths website.This recipe is courtesy of PanNan via Food.com.

Easy to make and even easier to assemble, this soup is not only refreshing, but whimsical as well!


Vibrant and healthy in equal measure, this simple soup can easily be made vegetarian. Use veg stock and replace the chorizo and flaked almonds with roughly chopped toasted almonds tossed in salt and smoked paprika.
Cut the Carbs by Tori Haschka (Quadrille)

Serves 2
1 tbsp olive oil
1 sweet red apple, peeled, cored and diced
200g tenderstem broccoli, diced, including stems, or ½ head of broccoli
1 courgette, diced
220g frozen peas
3 handfuls of kale, finely chopped
500ml hot vegetable or chicken stock
Salt
2 tbsp fresh flat-leaf parsley leaves

For the crumble (optional)
50g chorizo, crumbled into small pieces
1–2 tbsp olive oil, if needed
1 tsp smoked paprika, if needed
2 tbsp flaked almonds

1 Heat the olive oil in a heavy-based saucepan or casserole dish over medium heat. Add the apple and saute for 2 minutes. Add the broccoli and saute for 2–4 minutes until it begins to soften.

2 Add the courgette, peas and kale, then saute for about 4 minutes, stirring so the peas defrost and the kale wilts. Pour the hot stock into the pan and bring it to a simmer. Cover the pan with the lid and simmer until the apple and broccoli are soft.

3 Using a stick blender, food processor or blender, blitz the contents of the pan until smooth. If you are using a food processor or blender, be careful – don't fill it all the way to the top and be sure to place a tea towel over the top of the blender while you blitz, as hot liquids can expand and spill out. Taste and season with salt, if needed.

4 To make the crumble, fry the chorizo in a frying pan over medium heat until it is cooked through and has leached crimson oil into the pan. If there is none, then add the olive oil and smoked paprika. Add the flaked almonds and cook until the almonds have been toasted in the oil. Serve the soup with the chorizo crumble and parsley scattered over the top.


Recipes Using English Peas

English peas are also known as green, shell or garden peas. Their peak months are during the spring and late summer/early fall when fresh English peas are sold in their pods--you will need to shell them before cooking as the pods are very fibrous and not edible. It is best to use the peas right after you bring them home to truly enjoy their flavor, but you can store in the refrigerator for a few days if necessary. You can also buy the peas frozen or canned, in this case, they will be shelled.

This green pea salad is as pretty as it is flavorful, with bright green peas, shredded carrot, bell pepper, red onion, and celery. Serve this salad with any summer meal or cookout, or take it along to a potluck event or picnic. Make this a few hours in advance and chill thoroughly for best flavor.

This casserole includes petite peas, chopped hard-cooked eggs, cheese, and pimentos. Surprise your family with this unexpected twist on the oven-baked casserole.

The natural sweetness and beautiful color of English peas make them a great candidate for pesto. This pesto is easy to make and a delicious pasta sauce that is sure to please.

This easy recipe for creamed peas features onions and frozen peas mixed in a seasoned white sauce. Serve this comforting side dish alongside grilled steak.

Potatoes are combined with peas, heavy cream, and milk, along with mace or nutmeg and other seasonings, to make a rich and satisfying side dish.

Change up your potato salad for the next barbecue. Fresh or frozen green peas add flavor and color to this delicious dish.

Creamed Peas With Eggs
Peas are combined with a creamy sauce and hard-cooked eggs. Serve on toast, English muffins or biscuits.

This is a quick and easy side dish to prepare, with frozen peas, canned soups and water chestnuts.

This easy, delicious shrimp salad is made with rice, peas, celery, and cooked shrimp in a tasty mayonnaise dressing. A perfect dish on a hot summer night.


Reviews ( 7 )

Very good, Made this to accompany the jerk chicken recipe from this site. Used only 1/4 of a Scotch bonnet pepper - which was hot enough for the guests who don't like hot chilis and used 16 ounces coconut milk plus a little extra water to keep the rice from drying out and burning. I probably needed more liquid as I made the bean part ahead of time and then added the rice before 30 min. before dinner. Spices are very good.

Delicious! I made with brown rice and it took longer, and I had to add probably 1 1/2 cups or more of veg broth to last. But I loved it. Using dried beans is a key, delicious! Vegan family loved as main meal.

This is the best rice and peas recipe I have ever used. I even made it with brown rice and it still came out perfect. So delicious.
Thanks for sharing it.

Those of you that wanted the old recipe here it is but Im Jamaican and this is not how to make real rice and peas.

1 tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon finely chopped ginger 1 cup white rice Kosher salt 1 (14 ounce) can coconut milk 1 1/2 cup water 1 (15 ounce) can kidney beans, rinsed and drained

WE ARE REVIEWING THIS RECIPE FOR ACCURACY — PLEASE CHECK BACK FOR A CORRECTION.

In a medium pot, heat the oil over medium heat until hot. Stir in the garlic and ginger and cook stirring occasionally until translucent, about 3 minutes. Stir in the rice, 1/2 teaspoon salt, coconut milk, water and kidney beans then bring to a boil. Reduce the heat to low and cover the pot. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and let stand off the heat, covered, 5 minutes. Season to taste with salt and serve.

I was just wondering why can't you use can red beans instead of soaking overnight. and rice has nice red colour.

My Jamaican friend's dad uses the can before and it still came out delicious. Less time consuming also. Perhaps there's another reason?

This is not the original recipe. I had this link saved because I used this recipe numerous times. Thank god I screenshot the ingredients because this recipe is terrible. I guess I’ll have to wing the instructions on how to do it because these instructions don’t fit the old ingredients. There aren’t even allspice berries in it and uses canned beans as opposed to dry beans. What happened to the original recipe?

where is the recipe that replaced this one?

A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.


3. Greek Peas (Arakas Kokinistos)

These Greek Peas by Kiki Vagianos are a whole new way to eat this familiar veggie. Green peas swim in a sauce of tomato, onions, dill, and of course, Greek oregano. You’ll want to have lots of crusty bread to help sop all the extra sauce in this simple but tasty dish.


Greek Black-Eyed Pea Salad

Courtesy of Simply Recipes

Go Greek for lunch with this lemon-dressed salad. Sun-dried tomatoes, feta, and Kalamata olives give the dish serious Mediterranian vibes—plus, you'll learn a method for cooking the black-eyed peas that'll result in perfectly tender (and not mushy) beans.

Get the recipe from Simply Recipes.


Pea Salad

This fun, simple salad is great for any spring or summer gathering.

A favorite from childhood! Pea salad with big chunks of cheese and bits of bacon. Tasty!

frozen green peas, almost totally thawed

slices bacon, cooked until crisp and chopped

small red onion, halved and sliced very thin

cheddar or American cheese, cut into small cubes

  1. Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
  2. Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
  3. Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

First things first: It&rsquos Easter week, so here is my entire Easter Recipe Archive if you&rsquod like to start planning your weekend cooking.

Growing up, my family would go to Sunday brunch a few times a year, and I still remember going through the buffet line and loading up on&hellipwell, everything. From ham to eggs benedict to waffles to mashed potatoes to fruit salad to desserts, all those Sunday brunch delights will forever be etched in my comfort food memory. A couple of years ago, when my sister and I went to our hometown and had Sunday brunch with our dad, you&rsquod better believe all those same brunchie wonders were still there&hellipand you&rsquod better believe I loaded up just like I did as a child. It was all about the nostalgia, after all!

Oh, and I was really, really hungry.

Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad with big chunks of cheese, slivers of red onion, and a light, creamy dressing. I don&rsquot even want to think about how many metric tons of the stuff I must have consumed through the years, but I loved it&hellipand still love it every bit as much today. It&rsquos a fun, simple salad that&rsquos great for any spring or summer gathering, but is particularly nice for Easter since it&rsquos bursting with lovely green peas.

Here&rsquos how I make it! Nothing complicated about it.

Start with peas! Frozen peas are great, and here&rsquos what I do: I let them thaw for just a bit at room temperature, but I don&rsquot let them go all the way. You want them to stay nice and cold and firm so they don&rsquot freak out and get mushy when you mix the salad together.

While the peas are thawing a bit, fry some bacon. I would highly recommend waiting until your husband leaves the house to meet with his father-in-law about an issue with a fence before you do this. Otherwise, the bacon won&rsquot wind up in the pea salad. It will wind up in his mouth.

For supah flavah, slice a red onion (otherwise known as a purple onion) in half and remove the weird core if it&rsquos large like this.

Then slice the onion as thin as you can.

This is way more than I need for the salad, but if I&rsquom going to slice a red onion (otherwise known as a purple onion), I&rsquom going to slice a red onion (otherwise known as a purple onion.) Can I get an amen?

I have no idea what I just said.

One of the defining ingredients in the pea salad I&rsquove always loved are nice chunks of cheese throughout the whole darn thing. Now, I can&rsquot speak with authority on this since I never watched the Sunday brunch chef make the pea salad, but I&rsquom 80% sure the cheese used in that pea salad was American cheese. It just had that unapologetic American cheese quality about it. I should make an anonymous phone call over there someday and pretend I&rsquom taking a survey of country clubs across the nation and ask them what kind of cheese they use in their pea salads.

(And while I&rsquom at it, I&rsquoll ask them if their refrigerator is running&hellip)

(Man, I love prank calling. It&rsquos a shame it&rsquos a fading art form.)


Here are our best 11 Matar (peas) recipes that you can try at home. Follow these easy steps and plate these delicacies in style.

1. Matar Pulao

Nothing gets better than this simple rice preparation laced with chunky green peas and masalas. The perfect rice dish as an accompaniment for lunch.

Peas and spices jazz up plain rice to make a delicious pulao​

One of the classic delicacies of all time. The matar stuffed paratha goes well with white butter, green chutney or even some pickle. Piping hot parathas are the classic Indian dish to relish for brunch, lunch and dinner.

Matar Parantha is packed with flavourful spices and healthy green balls.

3.Matar Pattice

A perfect evening snack that is crunchy and flavoursome, matar pattice are crispy, fried tikkis that is stuffed with a variety of ingredients like potatoes, coconut along with dry fruits such as cashew nut and raisins with spices and chillies.

4. Matar Paneer

Cottage cheese and peas are teamed in a tangy tomato gravy, Matar Paneer is a classic lunch dish to prepare at home. Easy, quick and flavourful, you can pair this matar recipe with steamed rice or chapatis.

Matar Paneer is a quintessential vegetarian lunch or dinner option.

5. Sookhe Matar

A perfect in-between-meals snack, turn to these when hunger strikes. Packed with flavours of spices like mango powder, asafoetida ad coriander powder. A healthy and nutritious snack to binge on that can be prepared easily and quickly.

Sookhe Matar are a heaven for matar lovers!

Because frozen peas are picked at the peak of their season and immediately frozen to preserve their flavor, they're often sweeter and more tender than fresh peas. They're also usually less expensive (and you don't need to shell them). Frozen peas are delicious in soups, pastas, potpies, and side dishes.

Some easy ideas: Cover peas with chicken or vegetable broth by 1/2 inch and simmer 5 minutes. Puree in a blender until smooth and thin as needed. Serve soup topped with a dollop of yogurt. For a side, saute thawed peas with butter. Toss thawed peas with hot cooked pasta, cream cheese, and cubed ham. Or saute cubed cooked potatoes until lightly golden, then add peas and a dash of curry powder and heat through.


Easy Traditional British Mushy Peas

Love them or hate them, traditional mushy peas go with British food favorites like peanut butter goes with jelly. Usually served alongside pub fare such as fish and chips or hot meat pies, mushy peas occupy the space typically reserved for coleslaw on a lunch plate in American restaurants. In Ireland, they're often served alongside roast leg of lamb. Impostor mushy peas recipes use frozen and even fresh peas, but they do not come even close to the real thing. That being said, marrowfat peas are not exactly a grocery store staple in the U.S., but you can get them at specialty stores, online and, of course, British supermarkets.

For real traditional mushy peas, you must soak dried marrowfat peas overnight (at least 8 hours unless they are labeled "no soak"), then cook them low and slow. Marrowfat peas are mature standard green peas that are allowed to dry in the fields. They are different from young garden peas because they contain a high proportion of starch, giving them their signature texture. Baking soda added to the simmering peas causes them to explode and create the desired mush. Some dislike the result, but fans insist that the soft, melting texture of the peas tastes lovely when eaten with freshly cooked hot chips or a meat pie straight from the oven, preferably with a delicious drizzle of mint sauce on top.


6 Easy Green Pea Recipes

Sweet Pea Crostini
Sauté 4 sliced green onions and 1 minced garlic clove in 1 Tbsp. hot olive oil 2 minutes. Add 1½ cups blanched fresh sweet peas and 2 tsp. fresh lemon juice cook until heated. Remove from heat stir in ¼ cup freshly grated Parmesan cheese and 3 Tbsp. chopped fresh basil. Add salt and pepper to taste. Pulse in a food processor until coarsely chopped. Spoon onto 24 toasted French baguette slices. Drizzle with balsamic vinegar. Top with shaved Parmesan cheese. MAKES: 24 servings.

Ginger-Snow Pea Slaw
Toss together 4 cups thinly sliced napa cabbage (1 head) 2 cups fresh snow peas, trimmed and cut into thin strips 1/3 cup bottled sesame-ginger dressing ¼ cup chopped roasted almonds 3 sliced green onions 1 shredded carrot and 3 Tbsp. chopped fresh cilantro. MAKES: 8 servings.

Pea Salad Deviled Eggs
Slice 12 hard-cooked eggs in half lengthwise carefully remove yolks, reserving egg whites. Mash together yolks ½ cup blanched fresh sweet peas, coarsely chopped 4 cooked bacon slices, finely chopped ¼ cup mayonnaise 2 Tbsp. minced red onion 2 Tbsp. sour cream 1 Tbsp. chopped fresh mint ¼ tsp. salt and 1/8 tsp. freshly ground pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour. MAKES: 2 dozen.

Shrimp-Snow Pea Stir-fry
Peel 1 lb. medium-size raw shrimp devein, if desired. Stir-fry shrimp in 1 Tbsp. hot peanut oil in a wok over high heat 1 minute. Add 1 large red bell pepper, cut into thin strips, and 1 garlic clove, chopped stir-fry 2 minutes. Add 1 cup fresh snow peas, trimmed and cut into thin strips stir-fry 1 minute. Add 1/3 cup bottled stir-fry sauce stir-fry 1 minute. Serve over hot cooked rice. MAKES: 4 servings.

Chilled Green Pea Soup
Process 4 cups blanched peas 2 cups water 1 cup chopped, peeled English cucumber ¼ cup chopped sweet onion ¼ cup chopped fresh mint and ¼ cup sour cream in a blender until smooth. Stir in 1¼ tsp. salt and ¼ tsp. pepper. Cover and chill 1 to 8 hours. MAKES: 8 cups.

Roasted Garlic-Sweet Pea Spread
Preheat oven to 425°. Cut off pointed end of 1 garlic bulb place garlic bulb on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes let cool 10 minutes. Process 2 cups blanched fresh sweet peas in a food processor until smooth. Squeeze pulp from roasted garlic bulb into food processor bowl with peas add ½ cup ricotta cheese, ¼ cup chopped fresh basil, and 2 Tbsp. fresh lemon juice. Process until smooth. With processor running, pour ¼ cup olive oil through food chute in a slow, steady stream, processing until smooth. Stir in 1 tsp. kosher salt and ½ tsp. freshly ground pepper. Serve with crackers. MAKES: about 2½ cups.