BEST PEAS RECIPE
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
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
MY MOTHER'S SWISS STEAK
My mother's recipe. Serve with potatoes, rice, or noodles.
Provided by nixxie
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
- Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
- Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g
SWISS CREAMED PEAS
Make and share this Swiss Creamed Peas recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook peas according to package directions, drain.
- In the meantime, melt butter in a saucepan, add onion and cook until tender without browning.
- Add flour and salt, stir to coat.
- Add cream and lemon, cook and stir over medium high heat until thick and bubbly.
- Reduce heat to low, add cheese and stir until melted.
- Add drained peas, stir and serve.
Nutrition Facts : Calories 435.4, Fat 34.1, SaturatedFat 21.2, Cholesterol 116.3, Sodium 520, Carbohydrate 21, Fiber 5.3, Sugar 6.8, Protein 13.3
SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
SWISS PEA SOUP
Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from FXCuisine.com
Provided by PanNan
Categories Ham
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
- Take the whole onion and nail the bay leaves into it with the whole cloves.
- Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
- Add water until the vegetables are just covered.
- Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
- Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
- When boiling, lower heat to a simmer, and cook at least two hours uncovered.
- Remove the tied herb bunch, the whole studded onion and the ham bone.
- Using a stick blender, puree the soup until well blended.
- Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.
Nutrition Facts : Calories 447.1, Fat 2.8, SaturatedFat 0.4, Sodium 50.3, Carbohydrate 88.5, Fiber 22, Sugar 9.7, Protein 20.2
SWISS CHARD, SNAP PEAS, AND BEEF STIR-FRY
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
- Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
- Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
- Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.
Nutrition Facts : Calories 147 g, Cholesterol 12 g, Fat 7 g, Protein 7 g, Sodium 138 g
CHICK-PEAS AND SWISS CHARD
Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
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HOW TO COOK PEAS USING FOUR EASY METHODS | TASTE OF …
From tasteofhome.com
Estimated Reading Time 5 mins
- Microwave. Peas, fresh or frozen, can be zapped in a snap. In a microwave-safe dish, combine peas with a tablespoon of water. Cover with a lid (or paper napkin) and cook on high for around 3-4 minutes.
- Boil. Another quick ‘n’ easy way to prep peas. In a saucepan, combine 16 oz. of peas with about ½ cup water. Bring the liquid to a boil with the lid off.
- Steam. Pour about an inch of water into a saucepan. Place your lovely little legumes in a steamer basket and drop it into the pan. Bring the water to a boil, then cover the pot.
- Saute. This is our favorite method for frozen peas, as it’s easy to toss in other ingredients, as in this recipe for Quinoa with Peas and Onion.
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