Frozen green peas side dish recipes. What to cook from frozen green peas so that it is quick and tasty

25.03.2019

Green pea dishes are very varied. You can make almost anything from it - salads, soups, side dishes or sauce. It is not necessary to blanch green peas of brain varieties, and add it to salads, first and second courses can be fresh... Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will be happy for the winter.

Pea sauce
Ingredients:
¾ stack. chopped onion
1 ½ stack water,
2 stack of peas
2 tbsp butter,
1 tbsp flour,
½ stack. heavy cream
salt, pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about ¾ stack. for later use. Melt the butter, add flour and spices and heat until golden color, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy pea sauce
Ingredients:
250 g peas
2 tbsp natural yoghurt or sour cream,
1 chili pepper
1-2 cloves of garlic
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. Perfect option for those who are anxious about their figure.

Baked soup
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml of vegetable broth,
400 g peas,
2 tbsp tomato paste
2 tbsp greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and covered light crust... Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas
Ingredients:
1 stack green peas
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 l of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut cucumbers into slices into the soup, add herbs and sour cream.

Quick Pea Soup
Ingredients:
750 ml of broth,
100 g pasta,
500 g green peas
100 g ham or smoked meat,
50 g butter
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Preparation:
In half the oil, fry chopped onions and finely diced meat products... Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.

Green peas and leek puree soup
Ingredients:
1 leek,
500 g peas
1 tbsp butter,
2 ½ stack vegetable broth,
¼ stack. chopped mint
1 tsp lemon juice
sour cream, salt, black pepper.

Preparation:
Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve, adding lemon juice and greens. Place 1 tablespoon in each plate. sour cream.

Cream pea soup
Ingredients:
1 kg of peas,
4 stacks water,
1 head of lettuce
¼ tsp ground white pepper
2 tbsp soft cream cheese
3 tbsp butter,
a pinch of lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the sliced salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.

French vegetable julienne soup
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ a head of white cabbage or cauliflower,
200 g green peas
½ tbsp butter,
salt, herbs.

Preparation:
Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkled with herbs.

Add green peas to side dishes and main courses and they will play in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon
1 onion
300 g of rice
2-3 tbsp white wine,
1 liter of vegetable or chicken broth,
250 g peas
1 tbsp sour cream, yogurt or crème fraiche,
1 tbsp grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon and chopped onions on butter... Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
a bunch of lettuce,
50 g butter
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Preparation:
Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Summer pasta
Ingredients:
200 g peas
1 onion
1-2 cloves of garlic
1 young vegetable marrow
a handful of asparagus
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream-fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.

Stew with green peas
Ingredients:
300 g of meat,
2-3 potatoes,
1 onion
1 carrot,
300 g peas
1 tbsp tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste... Stir, cover with broth, salt, pepper and cook over medium heat until tender.

Fritata (breakfast idea)
Ingredients:
200-300 g of boiled pasta,
200 g peas
200 g broccoli
grated cheese,
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.

Meat with green peas
Ingredients:
300 g of meat,
1 onion
1 carrot,
1 Bell pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, cut the potatoes into cubes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.

Rice and Pea Garnish
Ingredients:
500 g peas
2 stacks rice,
1 tbsp butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Cook the peas until tender and fold over a sieve. Fry the rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg of peas,
200 g ham
500 g onions
1 ½ stack water,
6-7 tbsp olive oil,
pepper, salt, dill - to taste.

Preparation:
Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers
2 cm. ginger root,
4 tablespoons butter,
4 onions,
2 cm cinnamon sticks
4 ½ stack water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.

Pesto with green peas
Ingredients:
400 g spaghetti
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. shredded walnuts,
salt, pepper - to taste.

Preparation:
Boil spaghetti in salted water, drain and rinse. Sauté the diced ham in olive oil until Brown color... Boil the peas in salted water and place on a sieve. Using a blender, puree the peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.

Pea and carrot garnish
Ingredients:
1 cup carrots, cut into thin strips
400 g peas,
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Preparation:
In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.

Pea and tomato salad
Ingredients:
2 finger tomatoes,
½ stack. peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped salad
1 clove of garlic
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then dip them in ice water... Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine the oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Young potatoes with green peas and creamy sauce
Ingredients:
15 small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Preparation:
Boil potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and fold them onto a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.

Omelet with peas

150 gr frozen peas
- 7 eggs
- 100 ml of milk
- 50-70 g of spicy cheese
- salt, spices to taste
- butter for lubricating the mold

Grease the mold liberally with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put it in a bowl of water, it will be ready in 5 minutes);

Beat eggs with a mixer until foam, pour in milk, beat. Add salt and spices;

Put the peas in a form in an even layer, pour in the egg-milk mixture, sprinkle with half grated cheese and put in the oven for 10-15 minutes;

After about 10-15 minutes, you will see that the mixture becomes thick in places. Pour the remaining cheese on top and leave the omelet with cheese in the oven until tender. It will take another 10-15 minutes, depending on the oven.

Wheat Lemon Porridge with Green Peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat groats - 250 gr.
Lemon - 1 pc.
Broth cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Ground black pepper and salt - to taste

Cooking method:

Peel and finely chop the onions. Melt the butter in a small saucepan. On it, fry thin slices of bacon, wheat grits and onions in a skillet for a couple of minutes. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four glasses of boiling water, put the grits with bacon and lick into a saucepan, pour in the lemon juice and pour over the broth. When the porridge boils, add to it green pea and cook over moderate heat for twenty minutes. Salt and pepper the prepared wheat lemon porridge with green peas. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cups oatmeal
- 1 glass of young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- a little parsley
- 2 cloves of garlic
- 1 egg
- 1 tablespoon flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, pour a glass of hot boiled water, boil for a couple of minutes, close the lid, remove from heat and steam for five minutes. The porridge should turn out to be "smudge".
Scald peas with boiling water and put in a blender with parsley, green onions and garlic. Grind until smooth.
Grate potatoes on a fine grater.
Mix all the ingredients, add the egg, flour, salt, coriander and black pepper, mix everything. You should have a pancake-like dough.
Put the pancakes with a spoon in a pan with hot vegetable oil and fry until ruddy color on both sides.

Eggplant with green peas
Ingredients
eggplant - 150 g
fresh frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste

Cut the eggplants into slices, salt, and leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplant with green peas, pour in Sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet-700gr., white bread, milk-1 tbsp., egg-1pc., yolk-1pc., onion, frozen green peas, bread crumbs, salt, pepper, oil for frying.

Soak the bread without the crust in milk and squeeze. We pass the fillet, onion and bread through a meat grinder, add the egg, salt, pepper. Fill the peas with boiling water for 5 minutes, puree (I do not do this completely, but so that there are half peas), add the yolk and salt.
From the minced meat with wet hands we form a cake, put the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until golden brown.

Green peas are a plant that has been known to man for a long time, several centuries ago it was actively grown in Rome, China and Greece, while people learned to cook really tasty and simple dishes from it, because in those days there was no complicated kitchen equipment ...

Over time, it was noticed that the most delicious peas are green, and not fully ripe, which prompted humanity to create canned food from green peas.

By the way, it was the Dutch who first thought of preserving it; in our region, peas in jars appeared only in Soviet times, but in what volumes! It was then that everyone learned what a vinaigrette was, because even it is sometimes prepared with this delicious ingredient.

Today, green peas are exactly the product that can be used in almost all types of dishes: salads, side dishes and even baked goods. However, we rarely somehow experiment with this sweet and tender vegetable, perhaps because we just don't know what to make from it, other than a standard soup or Olivier.

In fact, there are many options, as it goes well with many staples like meat, potatoes, fish, eggs, cheese and carrots.

It should be noted that peas are not only tasty, but also useful: they contain a record number of minerals, vitamins, and other substances that contribute to the normal functioning of the human body. How can you not please yourself with such usefulness?

Contrary to popular belief that canned food is far from the most useful way nutrition, with green peas things are different - thanks to special technologies that allow you to preserve almost all nutritional components.

Unfortunately, fresh peas do not take long to feast on, but canned or frozen ones are able to delight you with their delicate taste at least all year round! So, several options for simple and delicious dishes.

Summer soup recipe

fresh green peas - 1 cup;
fresh cucumbers - 3 pcs.;
chicken eggs - 2 pcs.;
homemade sour cream - 100 g;
dill, parsley, spices to taste.

Pre-boil the eggs hard-boiled, let them cool, and then peel them. Boil the peas in 1.5 liters of water, add chopped eggs and spices to taste, cover and put in the oven for 20 minutes (medium heat, about 160 °). Before serving in soup, cut the cucumbers into rings, garnish with herbs and add sour cream.

Pea Cream Soup Recipe

To prepare this dish, it is fashionable to use frozen or fresh peas, the first must first be defrosted. What you need:

peas - 1 kg;
salad - 500 g;
cream cheese (soft) - 2 tbsp. spoons;
butter - 3 tbsp. spoons;
ground white pepper, lemon zest, salt.

Melt the butter over low heat in a saucepan, then put the salad cut into strips into it, heat it for 5 minutes. Then add to the oil green peas and simmer it for about 15 minutes, while stirring constantly.

Then add four glasses of water, turn the heat to medium, let it boil, then simmer for another 25 minutes. Let the resulting mass cool slightly, and then puree it with a blender. Warm up a little again, while not forgetting to stir, add salt and pepper, serve with cream cheese to the table.

Canned peas and mushroom salad

For cooking you will need:

peas - 100 g;
sour cream - 80 g;
pickled champignons - 300 g;
green onions- 100 g;
eggs - 2 pcs.;
Dill.

Pre-boil the eggs hard-boiled, cool and peel. Then we cut them into small cubes, combine with chopped green onions and mushrooms, which must be cut into rather large slices.

Drain the liquid from the peas, and then transfer it to the rest of the ingredients, mix, add sour cream and spices to taste. Serve to the table, garnished with dill.

Recipe for a delicious side dish of rice and peas

For cooking you will need:

peas - 500 g;
rice - 2 cups;
butter - 1 tbsp. spoon;
nutmeg, salt.

Boil the peas until cooked, and then put them on a sieve. Melt the butter in a cauldron, lightly fry the washed rice on it, and then, while stirring, pour 4 glasses of water over it, add salt, and then cook until cooked. Then add peas to the finished rice and season with nutmeg.

Total recipes including Frozen Green Peas: 80

1. Finely chop the garlic, fry in vegetable oil, add the peas, fry all together for 5 minutes over medium heat. 2. Cut the bacon across into slices. Fry with the peas and garlic. 3. Drive in eggs, cover and fry until tender.
1. Wash onions and carrots, peel, chop finely, sauté in vegetable oil. 2. Meanwhile, cut the chicken into small pieces. 3. Transfer the vegetables to another dish and fry in the same pan on high fire pieces of chicken. 4. Reduce heat to medium, add onions and carrots, stir. 5. Add frozen green peas ...
1. Boil rice until half cooked, as indicated on the package. 2. Peel the squid and cut into large brittle ones. Dice the onion. 3. Pour vegetable oil into a frying pan and fry the onion until transparent, add squid. Add salt and pepper to taste. Fry for 5-7 minutes. 4. Then add prepared rice, green peas (canned ...
Pour over rice hot water in a deep bowl. Dissolve the salt and set the rice aside until the water has cooled. Then put the rice in a colander and rinse under cold water... Lightly fry the peas in 20 g butter until soft. Dissolve the remaining oil in a saucepan, add rice, 9 glasses of water and a little salt. Bring water to a boil on ...
Romanesco cabbage (of course, you can also ordinary cauliflower, in original recipe it is she) boil in salted water, disassemble into inflorescences. Cut the carrots into small cubes, boil. Finely chop the onion and fry together with green peas in vegetable oil for 5 minutes. Add cabbage and carrots, salt and pepper to taste, fry for another minute ...
Chop the fillet in the processor along with the onion, add the egg, salt, pepper, chopped dill and chives, frozen * peas to the minced meat. Mix well. Form the meatballs, roll in breadcrumbs and brown on both sides in a pan with vegetable oil. Bring the meatballs to readiness in an oven preheated to 180 grams (about 10 minutes). *frozen...
Prepare the dressing: combine KIKKOMAN soy sauce and balsamic vinegar and gradually add olive oil, gently mixing. Prepare the noodles as directed on the package. Add 1/3 of the dressing to the finished noodles and put in a salad bowl. Put green peas in boiling water, bring to a boil again. Throw the peas in a colander and rinse ...
To prepare this appetizer, I used brisket from TM Okraina. She went perfectly with these muffins, adding zest to the dish. 1. Cut the brisket into 2-3 cm pieces and fry in a dry frying pan. 2. In a bowl, beat eggs with kefir, add flour, baking powder, salt, pepper to taste and a large pinch of nutmeg. Mix everything thoroughly ...
Paste and pasta a wonderful find for a lean menu, they give a feeling of fullness for a long time, and vegetables make up for the deficiency of vitamins. Wash the zucchini, cut lengthwise into thin plates, salt, let it rest for a while. Boil the FUSILLI pasta in boiling salted water until cooked (the cooking time is indicated on the package). While the pasta is cooking, cook ...
After the holidays, you need to unload a little, but the body still needs to eat, and it needs nutritious food, since winter, and no one has canceled feeding your husband, you can't get off with a vegetable salad. Boil green peas (I have frozen) in boiling water for 3 minutes. Grind the almonds in a blender. Mash the peas and add ...
Peel and dice the potatoes, beets and carrots. Pour 1.5 liters of water into the multicooker bowl, install the steaming tray, pour the prepared vegetables into it, close the multicooker lid, set the "Steam" mode for 30 minutes. Add green peas to the pan 10 minutes before the end. Finely onions and green cucumbers ...
Make minced meat from fish fillets, onions and rolls soaked in water. I have a silver carp fillet, I passed it through a meat grinder twice to avoid small bones. Season with salt and pepper to taste, add the egg and mix well. Pour boiling water over frozen or fresh green peas. If it's soft, that's enough. If not, like mine, then cook until ...
Paella is a delicious and quick meal in 40 minutes. In episode 20 of Mom's Kitchen, we show you how to make Spanish paella. 1. Chop the breast and garlic, fry 2. Pour the saffron with hot water 3. Blanch the tomatoes, remove the skin and chop 4. Rinse the rice 5. Add the tomatoes to the breast, add the rice, add the saffron 6. After 2 minutes ...
Wash peppers, free from seeds. Finely chop the pork (to make the meat easier to cut, hold it in the freezer for about 20 minutes) Finely chop the courgette, onion, garlic. Combine pork, onion, garlic, cumin, peas, zucchini, tomatoes (leave the juice from the tomatoes), salt and pepper to taste. We stuff the peppers with minced meat, put them in a fireproof dish, pour ...
1. 1/4 of the fillet, cut into cubes, the rest of the fillet, chop in a blender with onions, garlic and bread soaked in water. 2. Add 3 tablespoons to the minced meat. defrosted peas, diced cheese, salt, pepper and an egg. Mix everything thoroughly. 3. Form the patties and fry them in a non a large number vegetable oil, under the lid, up to ...
1. Boil the pasta until tender in boiling salted water. 2. Pour boiling water over the frozen peas and leave for 1 minute. Then drain the water and transfer it to a blender, also add garlic and cream to it. Grind everything together until puree. 3. Next, put the mashed peas in the pan and simmer it for 1 minute, then add ...
Prepare thin pancakes according to any recipe. Peel the carrots and peppers and cut them into small cubes. Cut broccoli inflorescences into several parts. Chop the dill, leaving 2 branches to decorate the pancake bags. Boil peas and broccoli in salted water for 5 minutes. Melt the butter in a frying pan and fry the carrots ...
Defrost green peas. Boil rice according to the instructions. Cut the ham into cubes. Chop the onion and beat in a blender. Beat eggs with the addition of half of the onion, salt. Heat 2 tbsp in a wok. l. nut butter, pour eggs and onions, quickly fry, stirring occasionally, for 2 minutes. Put the egg mixture on a plate, mash with a fork ...
Pour the lentils with water (completely so that the water level is about 5 cm higher than the lentils), bring to a boil, reduce the heat, close the lid and cook until tender, just do not boil it, try it on the tooth, about 30 minutes on average. Season with salt at the very end of cooking. Drain the lentils in a colander. Let it cool slightly. Mix all ingredients ...
A fragrant, tasty soup based on "light" chicken broth, with a "rich" set of vegetables and a spicy addition of wild rice. CHICKEN BROW: 1. Chicken "half backs" (without skin), wash well, place in a saucepan (3 liters), pour in cold water (1.5 liters), bring to a boil, remove the foam, put a whole (peeled) onion in the broth and carrots. 2. Cook on slow ...
Filling: Cook the potatoes until tender. Here the potatoes are ready, drain the water, take the crush and crush until there are no lumps. We take 100 gr. ice cream green peas, water olive oil, add a little salt and put in the microwave for 3-5 minutes. Mode the onion and chili pepper finely. Preheat the frying pan, add the crushed potatoes, ...
Salt the pork, stuff with garlic and coat with oil. Sprinkle with seasoning for the meat. We spread it in a greased form. Add peas, tomato and carrots. We bake at a temperature of 200 gr. under foil 20 min. Open the foil and bake for another 10-15 minutes. Until ready (when pierced with a knife, clear juice should stand out). Cool down to 50 ...
Cut the onion into half rings, carrots into strips. Heat vegetable oil in a saucepan and sauté onions and carrots. Add Brussels sprouts, cover and simmer for 10 minutes. Add a handful of green peas, pour in tomato juice Tomato Gusto. Season with salt and pepper to taste, sprinkle with oregano. Cover and simmer for another 10 minutes ...
Pour peas and finely chopped onions with hot water (just to cover), salt. Cook over low heat for 9-10 minutes. During this time, cook the pasta in a large amount of salted water, drain the water. Remove the leaves from the mint sprigs, chop the pistachios coarsely. Beat vegetables with mint leaves with a blender, add a little hot cream. Several...
Defrost seafood (octopus, mussels, squid, shrimp), rinse, dry, steam. With this method of cooking, they are the most tender and soft. Dip frozen peas in boiling salted water, bring to a boil, drain in a colander, rinse with cold water. Peel the avocado, cut into small cubes, ...
boil the broth (I take a chicken soup set at this time, cut the onion until the green part, grate half the carrot, and fry in oil with the onion for 1 minute, chop the white cabbage and set aside the cauliflower cut off the coarse base, and disassemble the remaining grate the carrots on a Korean grater, cut the chili ...
1. Chicken fillet beat slightly to a thickness of 1.5-2 cm. 2. Heat the pan without oil. 3. Put the fillet on one half of the sheet, cover with the other half, press lightly with your hand. 4. Cook the breast over medium heat for about 3-5 minutes on each side. If the spices start to burn, then reduce the heat. 5. Boil the potatoes until tender, drain ...
This is my second dish using ground beef from TM Okraina. As well as the first time, the quality of the meat made me very happy. The roll with it turned out to be very juicy and fragrant. 1. Boil the eggs for the filling in advance. I cook for about 5-6 minutes so that the yolk remains watery, it will still reach until the roll itself is baked. 2. Finely chop the onion ...
It is advisable to take small chickens for this recipe. Those that fit in the palm of your hand. It is very convenient and beautiful to serve them in portions (but you can also marinate a large chicken in this way). First, prepare the aromatic oil. Mix olive oil, sun-dried tomatoes, basil, sage, thyme, garlic, salt, pepper in a blender. Salt and pepper the chickens, ...
Cut the cabbage, peppers, onions and ham into strips separately. Drain the corn and grate the cheese. Mix mayonnaise with cream mayonnaise. Lay out the salad in layers: The first layer is cabbage. The second layer is corn. The third layer is peppers (the Germans say Paprika). The fourth layer is onions. Fifth layer - sprinkle with sugar. Sixth...
1. Wash the zucchini, dry it, peel it, remove the seeds, cut into 1.5 cm cubes. 2. Wash the hot pepper, dry it, remove the seeds, cut into strips. 3. Rinse the greens well under running water, shake off the water, dry and chop not very finely. 4. Rinse the green peas well, put in a colander and let the water drain. Frozen peas ...
Rinse and chop vegetables. Finely onions, carrots in thin sticks, and parsley root in slices. Pour the soup set with cold water, quickly bring to a boil, carefully remove the foam and cook on minimal heat without clear signs boiling. Saute the vegetables in butter over a low-medium heat, stirring and not letting them brown too much ...
I do not pretend to be original, I decided to post my recipe for cabbage soup. Pour water into a saucepan, bring to a boil, throw in a handful of dry vegetable mixture and bell pepper petals. Shred cabbage, put in a saucepan. Peel the potatoes, cut them into cubes, put them in a saucepan. Salt. Grate the carrots, cut the onion into small cubes. Fry ...
Bright and aromatic "saffron" rice BASMATI with steamed trout and spicy mint-pea sauce. SAFFRON RICE: 1. Finely chop a small onion and garlic cloves. Soak the saffron in small amount hot water. 2. In vegetable oil (2 tablespoons), simmer the onion and garlic until translucent. Rinse the rice, put it on the onion, add another 2 tablespoons of oil, heat ...
Select the smallest chanterelles, rinse, peel and dry thoroughly on paper towels... Fry the mushrooms whole in oil, put on napkins to absorb the fat. Pour boiling water over the peas and dry. Coarsely grate the carrots, cut the onion into cubes. Rinse the liver dry, cut into large pieces. Fry the carrots with onions and liver until tender ...

The time has begun for the ripening of fresh green peas, which means it's time to replenish the range of recipes with this wonderful legume. Healthy green peas are tasty on their own, but it's much more interesting to diversify their eating, making them part of a variety of interesting recipes.

Green Pea Risotto Recipe

Ingredients:

butter - 50 g;
onions - 1 pc.;
green peas - 300 g;
vegetable broth - 1.7 l;
rice for risotto - 350 g;
dry white wine - 200 ml;
grated parmesan - 25 g;
olive oil.

Preparation

Melt the butter in a saucepan and fry the finely chopped onion in it. After 10 minutes of frying, add rice to the pan and continue cooking for another minute. In the meantime, you can tackle green peas, put them in a blender and beat with.

Pour wine over rice and onions and let it evaporate completely. Pour the first small portion of broth on top, enough to cover the rice. stirring until the moisture has completely evaporated, and add the liquid again. Sprinkle with parmesan and olive oil on the cooked rice with green peas prepared according to this simple recipe.

Green peas recipe

Ingredients:

green peas - 450 g;
bacon - 5-6 slices;
cashews - 1 tbsp.;
green onions - a bunch;
watercress - bunch;
olive oil - 2 tablespoons spoons;
wine vinegar - 1 tbsp. spoon;
mustard - 1 tsp;
lemon juice - 1 tbsp spoon.

Preparation

Fry the bacon until crisp and crush. Mix all the ingredients for the salad together. In a blender, beat the vinegar with butter, lemon juice and mustard. Fill the salad with dressing, mix and serve. Fresh green peas, in such simple recipe, it turns out even sweeter and tastier.

Green pea puree recipe

Ingredients:

water - 600 ml;
peas - 300 g;
salt - a pinch;
mint - 1 bunch;
butter - 1 tbsp. spoon.

Preparation

Boil the peas until soft in salted water. Pour the boiled peas into a blender, add fresh mint and puree everything together until smooth. Add a piece of butter to the puree and mix.

Green Pea Vinaigrette Recipe

Ingredients:

beets - 2 pcs.;
carrots -1 pc.;
potatoes - 3 pcs.;
onions - 1 pc.;
green peas - 1 tbsp.;
vegetable oil - 2 tbsp. spoons;
vinegar 1 tsp;
salt, pepper - to taste.

Preparation

Boil the root vegetables in salted water, clean and cut into cubes. Onion chop and mix with ready-made vegetables. Add peas to the mixture and season the salad with a mixture of vinegar and vegetable oil. Add salt and pepper to taste.

Green Pea Chicken Recipe

Ingredients:

Preparation

Mix the soy sauce with water, lime juice and starch. Cut the chicken fillet into strips, salt, pepper and fry for 3-4 minutes. Add garlic, ginger, finely chopped carrots and peas to the pan. Fry for another 5-7 minutes, adding oil if necessary. As soon as the carrots become soft, fill everything with the previously prepared mixture of lime and sauce, and continue cooking for another minute.

Ready-made chicken is good on its own, but for more satiety, the dish can be supplemented with a bowl of rice or rice noodles... Serve the chicken with peas sprinkled with finely chopped onions.

Fresh green peas appear on our tables most often in light vegetable soups, but their possibilities are much wider. The sweetish tender pulp goes well with most spices and can diversify the taste of the most various dishes- from salads to desserts.

Panzanella salad with peas

Use this as a base to which you can add any other ingredients like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables are also appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 sprigs of green onions
1 cucumber
120 g of white bread - ciabatta, lavash, etc. - "bread with a crust"
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar

Cook, but do not overcook the peas until tender in boiling salted water - about 5 minutes. Rinse it immediately under the tap cold water and transfer to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and put in a salad bowl.

Combine peeled and crushed garlic with salt, black pepper, oil and vinegar and sprinkle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and cover with the remaining mixture. Decorate with any greens - the more, the better.

It is interesting

Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

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Summer jerk

The delicate taste of peas does not interrupt the original, and the textures of these two products also wonderfully complement each other.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 st. l. white wine type "Rkatsiteli"
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste

Rinse and peel the russula, chanterelle, porcini or a mixture of both, and fry in butter for 3-5 minutes. Fry the fresh peas in a separate skillet. Put mushrooms and peas in a saucepan, pour in wine and simmer for 10 minutes. Add sour cream, salt, pepper and simmer for another 5 minutes. Sprinkle with herbs when serving.

It is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and it is eaten together with the skin. In this form, in summer, peas are added to salads, stewed or served as a side dish.

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Lobster Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Whether it is true or not, it is not known for sure, but satisfying and healthy dish will surely please many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 cloves of garlic
1 tbsp. l. olive oil
4 slices ham ham
2 tbsp. l. dry sherry, for example, "Amontillado"
100 ml chicken broth
5-6 fresh leaves mint

Bring the salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another, smaller saucepan, boil the eggs until they are "in a bag". Rinse the finished eggs immediately with cold water so that they do not "cook" further in their own shell.
Heat olive oil in a large skillet and sauté chopped garlic. After a minute, add the sliced jamon and sauté quickly, not allowing the garlic to darken. Pour in the sherry, leave the pan on the fire, stirring the contents, for another minute, then add the broth, fresh mint, seasoning and dried peas. Cook for a minute and set aside on the edge of the stove.

Peel the warm eggs and cut in half, place on top of the peas and serve directly in the skillet.

It is interesting

According to the same legend, sherry should be flamed - that is, set on fire right in the frying pan. Omar himself did not always succeed in this culinary trick, so ordinary mortals can do with simple stewing, the main thing is not to forget about the sherry.

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Spicy Kerala Peas

This dish is perfect complement for something satisfying, but can also solo. In any case, it can send you on a culinary journey to the tastes of Kerala - the most idealistic state in India and a place where rest is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee
2 tsp cumin seeds
1 tsp mustard seed
1/2 tsp coriander
1/2 tsp ground cardamom
1 green chili

1 onion
450 g peas
2-3 cm fresh ginger root
3-4 cloves of garlic

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

In a large skillet, heat ghee over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds crack. Place the chopped coriander, chili and onion in a skillet and sauté until the onions are translucent, about 5 minutes. Add peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don't want to buy a "pig in a poke", organic food stores will help you. Ready oil costs from 4 USD. for 100 g.

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Summer pea ribollita

The dense, native of Tuscany, has traditionally been served in winter, but it also has a summer variation, in which the obligatory beans or kidney beans are replaced with fresh peas. Savoy cabbage is needed instead of black cabbage, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or ½ pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 cloves of garlic

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 peas of pink pepper

3 tbsp. l. olive oil

Peel all vegetables. Chop the garlic and onion finely, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Chop the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them, followed by half the amount of water already in the pan. Bring liquid to a boil and reduce heat. Place the finished peas on the edge of the stove directly in the liquid.
Pour some oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for 5 minutes, then leave, stirring occasionally, on minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are tender, add the parsley leaves and sauté for another 5 minutes, then add the tomato puree and stir everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture must be allowed to thicken and then the peas must be added to it along with the liquid in which it was cooked. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Sprinkle the remaining olive oil on the bread, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

It is interesting

The most unusual use of fresh peas was invented by culinary specialists in England, in some restaurants with a "family menu" you can see ... green pea ice cream.