Herbed Cardamom Peas Recipes

HERBED PEA DIP

Steps:

• Warm 1 tablespoon of the oil in a skillet set over medium heat. Add the onions and cook until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Add the peas and cook for 1 minute. Remove from the heat and cool. Place the peas and onions in a food processor and add the dill, mint, lemon juice, the remaining 1 tablespoon oil and 1/4 cup water. Blend until smooth. Season with salt and pepper, then place in a bowl and serve.

HERBED PEAS

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.

HERBED CARDAMOM PEAS

Steps:

• Place the peas in a saucepan and cover with water.
• Boil the peas for as long as you prefer (I only cook about 5 minutes).
• Meanwhile, in a small bowl mix together the salt, pepper, marjoran and cardamom.
• Drain the peas, then return them to the saucepan (off the heat).
• Sprinkle the spice mixture and parsley over them and mix well.
• Remove to serving bowl and top with the chives (if using); serve immediately!

HERBED SNAP PEAS

Steps:

• Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.

HERBED PEAS

Steps:

• Sauté onion and celery in butter in saucepan until tender.
• Add peas, salt, pepper, marjoram, and water.
• Cover tightly; cook just until peas are tender, about 10 minutes. Stir occasionally.
• (This technique also works well with green beans or corn).

CARDAMOM PEA SOUP

Steps:

• Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.

HERBED POTATOES N PEAS

Steps:

• Place potatoes and bay leaves in a saucepan; cover with water. Bring to a boil. Cover and cook for 8-10 minutes or just until tender; drain. Cut the potatoes into quarters; return to pan. Add butter and seasonings. Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally. Stir in peas; heat through. Discard bay leaves.