Peas Recipes

BEST PEAS RECIPE

Best Peas Recipe image

This peas recipe takes just 5 minutes! Cooking frozen peas with garlic and lemon makes them taste incredible. It's an easy side dish that everyone loves!

Provided by Sonja Overhiser

Categories Side Dish

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups frozen peas (about 10 ounces)
2 garlic cloves
1 tablespoon salted butter
1 tablespoon olive oil
1/4 teaspoon kosher salt
Fresh ground pepper
Zest of 1/2 lemon, optional

Steps:

Rinse the peas under warm water and shake off excess liquid.
Smash and peel the garlic cloves.
Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

Nutrition Facts : Calories 107 calories, Sugar 3.4 g, Sodium 95.2 mg, Fat 6.6 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 9.1 g, Fiber 3 g, Protein 3.5 g, Cholesterol 7.6 mg

FISH STICKS WITH PEAS

Fish Sticks With Peas image

Two childhood classics - fish sticks and green peas - find their rightful place back at the dinner table for eaters of all ages to enjoy in this wholesome weeknight meal. The fish stick, coined "the ocean's hot dog" by the historian Joseph Peterson, was first manufactured by Gorton's, the Massachusetts seafood company, in 1953. It soon became popular as a tasty and effortless family meal for Americans wary of cooking fresh fish at home. The key to flavorful homemade fish sticks is to season them well every step of the way. Here, turmeric provides the nostalgic yellow tint while adding a warm, earthy flavor to meaty cod fillets (or any firm white fish). The accompanying peas get a lift from tangy lemon zest and fresh mint, and red-pepper flakes provide just enough heat to liven up your taste buds and dinner plates. Serve with tartar sauce for dipping and lemon wedges.

Provided by Naz Deravian

Categories dinner, finger foods, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon ground turmeric
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Kosher salt (such as Diamond Crystal) and black pepper
2 large eggs
1 cup bread crumbs (regular or panko)
1 1/2 pounds skinless cod fillet (about 1-inch thick)
1/4 cup extra-virgin olive oil, plus more as needed
Tartar sauce and lemon wedges, for serving
3 tablespoons extra-virgin olive oil
3 medium garlic cloves, finely grated
1/2 teaspoon grated lemon zest
Red-pepper flakes, to taste
1 pound frozen green peas
Kosher salt (such as Diamond Crystal)
1/4 cup roughly chopped mint leaves

Steps:

Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.

PASTA AND PEAS

Pasta and Peas image

This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.

Provided by Pat McCardle

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces ditalini, small elbow or small shells
1/2 onion, diced
1/4 cup olive oil
1 can peas, undrained
1 pinch dried basil, oregano,or both
1 cup water (from cooking the pasta)
salt and pepper

Steps:

Start the water for the pasta.
Meanwhile,heat a little of the oil in a sauce pan.
Add the onions and cook until golden.
(DO NOT BURN).
Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
Keep warm.
Drain the cooked pasta and put it in a bowl.
Add the peas and mix.
Add the rest of the water, if needed.
I have also used Great Northern or Pork and beans--all undrained.
You may add a diced tomato to the onions and peas, if you like.
add the rest.

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