FRENCH COUNTRY-STYLE PEAS
Betty Crocker's Heart Healthy Cookbook shares a recipe! This French country-style peas and onions recipe makes a quick and easy side dish that's ready in merely 5 minutes! Great to serve with chicken dishes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
- Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS
A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!
Provided by French Tart
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
- Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
- Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
- Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
- Serve immediately with the sprigs of fresh mint on top.
FRENCH PEAS WITH BACON AND LETTUCE
Steps:
- Heat the oil in a deep frying pan over a medium heat.
- Add the bacon and brown for 3 minutes, stirring occasionally.
- Pour in the wine, sliced onions, and let the mixture bubble for 2 minutes.
- Add in the stock and peas, bring back to the boil and cook for 3 minutes.
- Carefully place the lettuce quarters on top of the peas, with the stalks facing upwards.
- Put the lid on for 2 minutes then turn off the heat. Remove the lettuce and place on a plate then drain the peas.
- Place the peas in a serving dish and arrange the lettuce on the top to serve.
Nutrition Facts : Calories 245 kcal, Carbohydrate 17 g, Protein 10 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 247 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
BRAISED LETTUCE WITH PEAS
Do try this - it's melting and nutty flavoured, with sweet peas and just a hint of cream
Provided by Good Food team
Categories Dinner, Vegetable
Time 30m
Number Of Ingredients 6
Steps:
- Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
- Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
- With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
FRENCH PEAS
I'm always on the lookout for side dishes that go with nearly any main meal. This medley of peas, onions and mushrooms fills the bill.-John Davis, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan; add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally.
Nutrition Facts :
WINTERTIME FRENCH STYLE SPLIT PEA SOUP
A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!
Provided by JAN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g
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- If not already cut, slice the bacon into relatively thin slices. Peel the outer layer off the spring onions and trim the end. Cut the white and light green part into slices. If using pearl onions, peel and cut in half or quarters, depending on size.
- Warm the butter in a small pan/pot with a lid over a medium-high heat. Add the bacon and cook a couple minutes, stirring regularly, but don't let it brown. Add the onion and cook a minute more to gently soften the onion.
- Add the peas and stock, cover the pan with the lid and reduce the heat to a simmer. Leave the peas to cook for around 10-15 minutes so that the liquid absorbs and the peas are cooked through. If the liquid is gone quickly, add a little more.
- Once the peas are cooked, add the salt, pepper and sugar and stir through. Tear the lettuce leaves and place over the top of the peas, cover with the lid again and cook another minutes.
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