HERBED PEAS
Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
BLACK EYED PEAS WITH HERBS
This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.
Provided by ratherbeswimmin
Categories Moroccan
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain black-eyed peas.
- Soak peas overnight in water that covers by 5 inches.
- Drain peas and discard soaking liquid.
- In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
- Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
- Add the oil to a large skillet and put over medium-high heat.
- When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
- Quickly add in the garlic and stir once.
- Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
- Stir mixture and bring to a simmer.
- Simmer gently, uncovered, for 20 minutes.
- Serve hot.
BLACK EYED PEAS WITH HERBS
As part of the Zaar World Tour I've been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey's International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don't let the cooking time scare you off, it's soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.
Provided by justcallmetoni
Categories Beans
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
- Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
- Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
- Serve with rice.
PEAS WITH HERBS
Yahoo Group Files "I add some of the ingredients that I like to use with cooked peas, like mint and white wine. You can substitute lemon juice for white wine (add a scant Tbsp per pint), or thyme for the mint. The flavor of garlic tends to wash out when you pressure can it, so I'll add fresh garlic when I warm up the peas to serve them. Use these as a quick winter side dish. Warm them up with butter and minced garlic."
Provided by dicentra
Categories Vegetable
Time 55m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Wash the peas. Have ready two very clean pint jar and bands, and new lids that have been simmered in hot water to soften the rubberized flange.
- Pour the peas into pint jars. In each jar add 3 Tbsp of white wine, 1 tsp of salt and 2 to 3 mint leaves.
- Cover the peas with boiling water, leaving about 1" headspace. Place on the lids and screw on the bands fingertip tight.
- Process the jars in your pressure canner at 10 pounds pressure for 40
- minutes at sea level for a weighted gauge canner and 11 lbs of pressure for a dial gauge canner.
- If you are using a dial gauge canner, add 1 lb of pressure for every 2000 feet of altitude above 2000 feet. If you are using a weighted gauge canner, set the gauge to 15 lbs for any altitude over 1000 feet.
Nutrition Facts : Calories 304.8, Fat 0.7, SaturatedFat 0.1, Sodium 2337.3, Carbohydrate 51.2, Fiber 17.6, Sugar 19.4, Protein 17.2
GREEN PEAS WITH CHEESE AND HERBS
Provided by Alton Brown
Categories side-dish
Time 33m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
- In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.
SNOW PEAS WITH LEMON HERB BUTTER
Categories Herb Vegetarian Quick & Easy Lemon Spring Sugar Snap Pea Gourmet
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together butter, zest, tarragon, parsley, salt, and pepper.
- Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.
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