Recently in peas Category

split_pea_soup_with_ham.jpgI've never tried split pea soup before on the principle of its color, but it is actually quite delicious. The peas have a sweet flavor and the ham gives the soup a nice heartiness.

1 Tb. butter
1 large onion, chopped fine
2 garlic cloves, minced
6-7 c. chicken broth
~1/4 lb. thick sliced ham
1 lb. green split peas (~2 c.), picked through and rinsed
3-4 sprigs fresh thyme
2 bay leaves
3-4 medium carrots, peeled and cut into pieces
2-3 celery ribs, cut into pieces
Salt & pepper

Melt the butter in a large soup pot or Dutch oven over medium high heat. Add onion and 1/2 tsp. salt and cook 3-4 minutes until softened. Add garlic and cook until fragrant, about a minute. Add broth, ham, peas, and herbs. Increase heat, bring the soup to a boil, then decrease the heat and simmer until peas are tender but not falling apart, about 30 minutes. Stir in carrots and celery and continue to cook until peas have almost completely broken down, about 30 minutes longer. Season to taste with salt and pepper.

From : Cooks Illustrated Jan/Feb 2011
An Asian twist on the typical tuna salad sandwich with a chili sauce kick and tons of vegetables: peas, celery, green onion, and radish.

2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon soy sauce
1 clove of garlic, minced, or 1/2 teaspoon jarred minced garlic
1 teaspoon Thai chili sauce
2 (5 ounce) cans of tuna, drained
1 cup peas, fresh or thawed from frozen
1 cup celery, finely chopped
1/4 cup green onion, sliced green tops
1 radish, finely chopped
2 tablespoons slivered almonds, toasted
ground black pepper to taste
lettuce leaves
whole wheat tortillas

In a medium bowl, whisk together the mayonnaise, lemon juice, soy sauce, garlic, and Thai chili sauce.
Add tuna, peas, celery, green onion, radish, and slivered almonds, and mix well. Add black pepper if desired (salt too, if you want).
Original recipe
Hearty Cajun flavored rice dish, with turkey kielbasa, dark meat chicken, olives, peas, green peppers, and onion.

 2 cups fat-free, less-sodium chicken broth
1/2 teaspoon ground turmeric
8 ounces turkey kielbasa, cut into 1/2-inch pieces
2 cups long-grain parboiled rice (such as Uncle Ben's)
2 teaspoons olive oil
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup frozen green peas
1/4 cup sliced pitted stuffed manzanilla (or green) olives
1 tablespoon bottled minced garlic
1/2 tsp paprika
1/4 tsp oregano
1 tsp Cajun seasoning

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.

Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.

4 servings (serving size: 1 1/2 cups)
Calories: 428 (24% from fat)
Fat: 11.5g (sat 2.6g,mono 5.4g,poly 2.4g)
Original recipe

This is easy, delicious, and makes enough for a crowd.

1 ½ lb. lean ground beef
2 c. V8 juice
1 lb. frozen mixed vegetables
3 baking potatoes, peeled and cubed (2 c.)
1 lg. can petite diced tomatoes
1 cube beef bullion
2 tbs. Worcestershire sauce
1 small onion, chopped
1 tbs. garlic
3 c. water
½ tsp. hot sauce
Sauté onion and garlic in large pot. Add bullion cube, water, V8, Worcestershire, hot sauce, tomatoes.
Brown beef and add to pot
Microwave veggies 3-4 minutes until room temperature, drain. Add to pot
Microwave potatoes 2 minutes, add to pot.
Simmer 1 hour.

Dewberry family recipe
This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)

chickencobbler.jpg

A cross between chicken and dumplings and chicken pot pie, made earthier with the addition of mushrooms. Personally, I find traditional chicken pot pie to be a little bland, so I really liked the stronger flavors of this dish. However, it did come out a little dry, so next time I'd up the amount of broth. Also maybe halve the amount of biscuit topping so it's less bread heavy.

1 leek, well washed and chopped
Salt and black pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 tablespoons cornstarch

1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk (see note)
1 egg.

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes. Or use 3 parts plain yogurt to 1 part milk.