CREAMED PEAS
Creamed Peas are a simple, comforting side dish that can be prepared in just minutes! This classic creamed peas recipe is made with just four basic ingredients and makes for a delicious addition to holiday meals yet is easy enough for weeknight dinners! Easy peasy!
Provided by Trish - Mom On Timeout
Categories Side Dish
Number Of Ingredients 8
Steps:
- Melt butter over medium high heat in a medium sized saucepan.
- Whisk the flour and garlic powder (if using) into the butter until incorporated and smooth.
- Slowly whisk in the milk and cook, stirring frequently, over medium high heat until the mixture has thickened, about 6 minutes. Season with salt and pepper.
- Add the peas and cook, stirring frequently, until the peas are heated through, about 4 minutes.
- Stir in heavy cream and check for seasonings.
- Garnish with additional pepper, butter, fresh chopped chives or dill. Serve and enjoy!
Nutrition Facts : Calories 183 kcal, Carbohydrate 16 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 324 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
SUGAR SNAP PEAS WITH CHIVES
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place peas in pot and add 1-inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chives. Transfer peas to a serving dish.
JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS WITH PEAS AND CHIVES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
- Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
- Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
- While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
- Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.
CREAMY BARLEY WITH PEAS AND CHIVES
This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For a non-alcoholic version, simply use 4 1/2 cups (2 pints, 1.2 litres) of stock. Serves 3-4 as a main meal, more if used as a side dish.
Provided by Shuzbud
Categories Grains
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
- Stir in the pearl barley and continue to cook, stirring, for a few minutes.
- Pour in the wine and simmer until it is absorbed.
- Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
- 10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
- Turn off the heat, stir in the cream cheese and most of the chives.
- Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.
CREAMY PEA & CHIVE RISOTTO
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
Provided by Good Food team
Categories Main course, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
- Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.
Nutrition Facts : Calories 656 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.41 milligram of sodium
SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES
Categories Vegetable Side Quick & Easy High Fiber Saffron Pea Spring Chive Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.
PEAS WITH CHIVES
Chives is one of the things that thrive in my garden, so while looking for ways to use them I came across this interesting way to serve peas. Recipe source: Bon Appetit (May 2004)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet over medium high heat melt butter.
- Add shallots and saute until tender (3-5 minutes).
- Stir in peas and broth. Cook for 5-10 minutes or until peas are tender.
- Stir in chives and season with salt and pepper.
Nutrition Facts : Calories 207.4, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 290.7, Carbohydrate 25.4, Fiber 6.4, Sugar 8.2, Protein 9.1
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