Peas

Creamy Pea Soup

March 21, 2017

Even when made with frozen peas, this soup has a fresh from the garden flavor. Fresh peas will also work nicely, if you’re lucky enough to have some on hand.

Peas With Prosciutto

April 23, 2014

Peas With Prosciutto

Peas With Prosciutto

Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit.

INGREDIENTS

1/4 Cup Olive Oil

2 Minced Garlic Cloves

3 Minced Shallots

4 Ounces Chopped Prosciutto

1 Pound Fresh or Frozen Peas

1/4 Cup Diced Red Bell Pepper

1/4 Cup Low-Sodium Chicken Broth

Kosher Salt & Freshly Ground Pepper To Taste

In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Add prosciutto and cook for another 4 minutes. Add peas, bell pepper and chicken broth. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Remove from heat and transfer to serving bowl. Serve hot or set aside to serve later at room temperature. Serve 4 to 6 as a side dish.

© Victoria Hart Glavin

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Peas & Cipollini Onions

June 17, 2013

Peas & Cipollini OnionsPeas & Cipollini Onions

I love peas and this dish is a favorite of mine.  Featuring cipollini onions it makes a beautiful presentation.

INGREDIENTS

1 Cup Peeled Cipollini Onions (8 Ounces)

1/2 Cup Butter

1/4 Cup Water

1 Teaspoon Kosher Salt

2 Teaspoons Chopped Basil

2 Teaspoons Chopped Cilantro

1/4 Teaspoon Freshly Ground Pepper

2 Packages Organic Frozen Peas (10 Ounces Each) Thawed

2 Cups Shredded Cabbage

In a medium size pot bring 6 cups of water to a boil.  Add the peeled cipollini onions and cook for only 3 minutes.  Drain and rinse in cold water.  Set aside.  In the same pot melt the butter over a low heat.  Add the cipollini onions, water, kosher salt, basil, cilantro and pepper.  Stir and cook for 2 minutes.  Add the thawed peas and the shredded cabbage.  Give a good stir and cook for 10 minutes over a medium heat.  Remove from the heat and transfer to a serving bowl.  Serve warm.  Serves 6

 

Hint:  I sometimes like to cheat and buy pre-peeled cipollini onions.  Sometimes a gal just gets a bit lazy!

Farfalle Pasta With Asparagus, Peas & Proscuitto

February 21, 2013

Farfalle Pasta With Asparagus, Peas & Proscuitto

Busy households need good and easy weeknight meals.  Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish. 

INGREDIENTS

3 Slices Prosciutto

8 Ounces Farfalle Pasta

1 1/2 Pounds Diced Asparagus

1 Cup Defrosted Frozen Peas

2 Minced Garlic Cloves

2 Tablespoons Butter

1 1/2 Cups Chicken Broth

2 Tablespoons Cornstarch

1/4 Cup Fresh Lemon Juice

1/2 Cup Half & Half

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Ground Cayenne Pepper

 

Preheat your oven to 400º F.  Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes.  Remove from the oven and set aside.  Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus.  Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic.  Cook over a medium heat for 1 minute.  Add the chicken broth and cornstarch to the sauté pan.  Whisk into the garlic and butter.  Bring to a boil.  Stir in the salt, pepper and cayenne.  Add the lemon juice and half & half.  Cook for 1 minute.  Cook for 30 seconds more.  Remove from the heat.  Pour the garlic/half & half mixture over the pasta and toss.  Crumble the prosciutto over the top of the pasta dish.  Serve with a salad and Italian bread.  Serves 4

Pearls & Peas

November 14, 2012

Creamed Peas

Creamed peas are a Thanksgiving tradition in many households.  Here is a quick and classic recipe that will get you through your busy day of cooking. 

INGREDIENTS

2 Cups Half & Half

3 Whole Cloves

1 Bay Leaf

2 Pounds Peas (Frozen)

2 Cups Pearl Onions (Fresh or Frozen)

4 Tablespoons Butter

2 Teaspoons Kosher Salt

2 Tablespoons Unbleached Flour

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Freshly Ground Nutmeg

1/4 Cup Sour Cream

In a small saucepan add the half & half, cloves and bay leaf.  Bring to a boil and then reduce the heat to low.  Simmer for 20 minutes to let the flavors come together.  Pour through a strainer into a bowl and throw away the cloves and bay leaf.  Cover the half & half with plastic wrap to keep warm.  In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes.  Stir occasionally.  You will want all of the liquid to be gone and the onions are golden brown.  Transfer to a bowl and set aside.  In the same skillet melt 2 tablespoons butter over a medium heat.  Add the flour and whisk to combine the two for 1 minute.  Whisk in the half & half that you cooked earlier.  Cook over a medium high heat and stir constantly.  You will want the sauce to be thick and bubbly.  Stir in the rest of the kosher salt, pepper and nutmeg.  Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream.  Cook another minute.  Remove from heat and transfer to a serving bowl.  Serves 8

Simple Green Pea Salad

October 8, 2012

Simple Green Pea Salad

So easy and so delicious!

INGREDIENTS

10 Ounces Cooked Peas (Fresh or Frozen)

8 Ounces Sliced Water Chestnuts

1/2 Cup Chopped Green Onions

2 Chopped Hard Boiled Eggs

2 Ounces Diced Pimientos

1/2 Cup Sliced Celery

Dressing:

1/3 Cup Light Mayonnaise

1 Tablespoon Dijon Mustard

1/2 Teaspoon Garlic Salt

1/4 Teaspoon Freshly Ground Pepper

In a small size bowl mix together the mayonnaise, mustard, garlic salt and pepper.  Chill the dressing while you are making the salad.  In a large size bowl mix together the peas, water chestnuts, green onions, boiled eggs, pimientos and celery.  Pour the dressing over the pea salad and combine all of the ingredients.  Place in the refrigerator and chill for at least 3 hours.  Serves 6

Victoria’s Risotto

August 21, 2012

Victoria’s Risotto

This is my favorite risotto which should take only about 30 minutes to make from start to finish.  My risotto is such a great dish for either a side dish or the main course. 

INGREDIENTS

1/4 Cup Cooked Peas

1/4 Cup Diced Green Bell Pepper

3 Tablespoons Olive Oil

1 Minced Garlic Clove

2 Minced Shallots

2 1/2 Cups Beef Broth or Vegetable Broth

1/2 Cup Red Wine

1 Cup Arborio Rice

1 Teaspoon Kosher Salt

2 Tablespoon Butter

1/4 Cup Grated Parmesan Cheese

In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic and shallots until they are soft. Add the kosher salt.  In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat.  Add the rice to the olive oil pan.  Stir well until all of the grains are coated and the rice becomes translucent.  Add 1/4 cup of the broth mixture to the rice.  Stir the rice well until the liquid is absorbed.  The rice should still look moist and creamy.  Add another 1/4 cup of the broth mixture to the rice and stir until the liquid is absorbed.  Then pour in about a third of the remaining broth and stir well.  Simmer for 10 minutes over a low heat.  Stir occasionally.  Add the rest of the broth and cook for another 10 minutes.  The risotto will absorb the last of the liquid quickly.  The risotto will be done when the kernels are soft, but with just a little bite at the center.  There should be no liquid in the bottom of the pan and the risotto will be creamy and moist.  If you need a bit more liquid then add a tablespoon or two of water.  Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate.  Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry.  Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4

Organic Green Pea Pesto

August 10, 2012

Organic Green Pea Pesto

Don’t know what to do with all of these wonderful summer vegetables?  Here is a Pesto that you can make all year round.  Delicious!

INGREDIENTS

10 Ounces Organic Cooked Peas

2 Ounces Fresh Basil Leaves

10 Garlic Cloves

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Cup Grated Parmesan Cheese

1 Cup Toasted Pistachios

You may use either organic fresh peas or frozen for this recipe.  Mix all of the ingredients in either a blender or food processor and puree.  Makes about 2 cups.  Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent.  Serves 4

Delicious Buttered Peas

June 3, 2012

Delicious Buttered Peas

 

All peas taste best when harvested young and tender.  They are the sweetest at this stage because the sugars have not transformed into starch.  Peas take longer to cook than one might expect.  I find that it takes at least 6 minutes, in salted boiling water, to cook the peas.  Keep tasting them and drain them when they’re done. 

 

INGREDIENTS

2 Cups Shelled Peas

2 Large Sliced Shallots

3 Minced Garlic Cloves

1/2 Cup Cubed Ham

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

6 Ounces Butter

2 Tablespoon Olive Oil

 

In a medium size pot boil the peas in salted water for 6 minutes or more if needed.  While the peas are boiling sauté the shallots, garlic and cubed ham in a medium size sauté pan.  Cook for 3 minutes over a medium heat stirring constantly.  Turn off the heat when done.  Drain the peas and return the peas to the pan.  Add the butter, sauté ingredients, salt and pepper.  Stir until the butter has melted.  Serve immediately.  Serves 4

 

Stir Fried Shrimp

May 6, 2012

Stir Fried Shrimp

 

Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.

 

INGREDIENTS

1 Cup Raw Rice

1 Tablespoon Vegetable Oil

4 Sliced Green Onions

1 Tablespoon Minced Fresh Ginger

1 Clove Sliced Garlic

6 Ounces Pea Pods

1 Sliced Small Zucchini

6 Ounces Broccoli Florets

1 Chopped Celery Stalk

1 Small Diced Red Bell Pepper

1 Pound Shelled Shrimp

2 Tablespoons Soy Sauce

2 Tablespoons Sesame Oil

 

Cook the rice according to the package directions.  You can use either white or brown rice.  While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat.  Add the green onions, ginger and garlic.  Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper.  Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender.  Add the shrimp and stir fry for 2 minutes.  You want the shrimp just to turn pink.  Stir in the soy sauce and sesame oil and cook for 30 seconds.  Remove from the heat and transfer to a serving dish.  Serve immediately with cooked rice.  Serves 4

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