HERBED PEAS
Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
GREEN PEAS WITH CHEESE AND HERBS
Provided by Alton Brown
Categories side-dish
Time 33m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
- In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.
HERBED CHICKPEAS
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Provided by Alison Roman
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10-15 minutes. Remove from heat; stir in herbs.
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.
Provided by Anna Jones
Categories Pea Stew Soup/Stew Chard Cilantro Walnut Vegan Vegetarian Wheat/Gluten-Free Dinner
Yield Serves 4
Number Of Ingredients 21
Steps:
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.
BLACK EYED PEAS WITH HERBS
This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.
Provided by ratherbeswimmin
Categories Moroccan
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain black-eyed peas.
- Soak peas overnight in water that covers by 5 inches.
- Drain peas and discard soaking liquid.
- In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
- Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
- Add the oil to a large skillet and put over medium-high heat.
- When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
- Quickly add in the garlic and stir once.
- Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
- Stir mixture and bring to a simmer.
- Simmer gently, uncovered, for 20 minutes.
- Serve hot.
BLACK EYED PEAS WITH HERBS
As part of the Zaar World Tour I've been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey's International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don't let the cooking time scare you off, it's soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.
Provided by justcallmetoni
Categories Beans
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
- Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
- Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
- Serve with rice.
HERBED POTATOES N PEAS
This side dish makes a winner out of any meal. Red potatoes and green peas add color to the table, and the herbs add zing to garden vegetables.-Gail Buss, Westminster, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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