Cooking Green Split Peas From Scratch Recipes

BASIC COOKED SPLIT PEAS RECIPE

Steps:

• Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.
• Add the split peas to a pot with your preferred cooking liquid-water, vegetable broth, and bone broth are all good options.
• Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.
• Remove from heat, and season with salt to taste.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

COOKING GREEN SPLIT PEAS FROM SCRATCH

Steps:

• In a large pot, sort through green split peas for any hard debris or rocks. Rinse split peas with water until the water runs clear.
• Add fresh water and bring split peas to a low boil over medium heat. As soon as they boil, reduce the heat to medium-low and let the lentils simmer for 25-30 minutes or until no longer crunchy.
• Drain excess water and allow split peas to cool.
• In a soup pot, combine oil, diced onion and minced garlic, and sauté on medium heat for a few minutes until fragrant.
• Add in finely diced potatoes, frozen corn, and vegetable broth. Raise the heat to medium-high until the soup comes to a boil and reduce the heat to a strong simmer, about medium heat. Cook until the potatoes are tender, about 10 minutes.
• Add in cooked green split peas, diced zucchini, smoked paprika, and salt. Simmer for an additional 5-7 minutes until zucchini is slightly cooked but not overly soft.
• Add in milk and lime juice, stirring well to incorporate. Taste and adjust seasonings.
• Serve with chives, additional corn kernels, and olive oil for topping.
• Preheat the oven to 375.
• Mix together the filling of diced kale, green split peas, green chiles, half of the cheese, minced red onion, lime juice, and salt.
• Spread 1 cup of tomatillo salsa into the base of an 8x8 pan. Scoop about ½ cup of filling into the center of a tortilla and roll gently, placing the seam side down in the pan. Continue until all of your filling is used up, about 12 enchiladas, and then cover the enchiladas with the additional cup of salsa and additional cheese.
• Bake at 375 for 20 minutes until browning and bubbly. Let cool slightly and top with avocado, baby tomatoes and cilantro before serving.
• Preheat the oven to 375 degrees, and grease a rectangular baking dish with olive oil.
• Using a vegetable peeler or a mandoline slicer, create thin lengthwise slices of squash.
• In a mixing bowl, stir together cooked green split peas, ricotta, and mozzarella. If using packaged ricotta, stir in 1 tablespoon garlic powder, 2 teaspoons Italian seasoning, and ½ teaspoon salt.
• Dollop the mixture into a slice of the squash and roll it up. Place it in the baking dish. Repeat until you've used up your filling, about 15 roll ups.
• Slather the tops of the zucchini roll ups with pesto, and top with the halved baby tomatoes.
• Bake at 375 for 20-25 minutes, until hot. Let rest 5 minutes and serve with a green salad.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

TRADITIONAL BRITISH MUSHY PEAS

Steps:

• Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
• Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
• Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
• Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
• Serve immediately with fish and chips, or cool and store for up to 3 days.