What to do with fresh peas. Pea Dishes: Recipes

Ordinary dried peas are such a familiar, but completely uninteresting product in the kitchen. Everyone is used to cooking only pea soup with him, but he is capable of more. I give you 4 original and simple recipes to fall in love with peas and give them a worthy place in your home menu.

Peas are a low-calorie product. Despite being high in protein, it is very low in carbohydrates. So pea dishes are nutritious and dietary, while they are relatively inexpensive, rich in B and K vitamins. Peas also contain a large amount of selenium, which prevents the formation of cancer cells.

The only negative of the product is that it causes increased gas formation in the intestines. And all because the coarse fibers of peas are practically not digested in the small intestine and getting into the large intestine, intestinal bacteria get entirely. In combination with sugar, which is also present in peas and leads to fermentation, as a result of the activity of bacteria, a real combustible gas is formed.

In the East, where they love dishes from, they figured out how to deal with this effect - with the help of spices. Cumin and coriander do a good job with this inconvenient problem, which is why they are added to pea dishes during cooking. Indian asafoetida is also designed to reduce the formation of gases, it is added to boiling oil before stewing vegetables.

With all the beneficial properties, peas have contraindications. The use of dry peas should be limited to people with inflammatory diseases of the stomach and intestines, circulatory disorders, acute nephritis and gout.

1. Pea puree.

By the way, a very tasty alternative to mashed potatoes, you must try it!

Ingredients:
2 cups dry peas
vegetable oil (olive, corn, any without a specific smell)
3 tomatoes
1 carrot
1 large onion
a couple of cloves of garlic
salt
favorite spices (ground black pepper, ground fenugreek, turmeric, paprika, ginger)

Soak the peas in water overnight. Drain, rinse the peas and boil in a small amount of water until tender. Salt to taste.

While the peas are cooking, sauté in a frying pan. Send spices, crushed garlic into the heated oil and after 2 minutes - onions, carrots. As soon as the onion turns golden, add the peeled tomatoes. When the vegetables are ready, lightly salt them and put them together with the oil in a pan with peas.

There should be very little water left. Peas are ready. We take an immersion blender and beat the peas with vegetables in a puree.
Om-Nom-nom! A good protein dish is the equivalent of meat.

2. Falafel from regular peas

Ingredients:
1 cup peas (chopped is better)
4 cloves of garlic
1 bulb
spices (ginger, hot pepper, turmeric, cumin)
greens (cilantro)
loaf slice
salt
3-4 tablespoons of pea flour
deep frying oil

Soak the peas overnight. Then rinse the peas and put them in a colander, let them drain well for an hour. Add all the ingredients (except flour and butter) to the peas and grind in a blender. If the dough came out too steep - add a little water, if watery - add pea flour.

Roll into balls (3 cm in diameter) and deep-fry on all sides.

Lemon and tahini (sesame sauce) are served with ready-made balls. But you can pour the finished balls with ordinary sour cream - unusually tasty!

3. Pea casserole in a slow cooker

Ingredients:
1 cup peas
1/2 can of canned corn (100-150 grams)
50 grams hard cheese
2 eggs
1 tablespoon sour cream
1 teaspoon salt
olives (10-15 pieces)
bunch of dill
spices (dried garlic, green onion and basil, ground coriander and black pepper)
vegetable oil

Soak the peas overnight, rinse and boil until tender. Pour until puree (maybe not completely).
Mix eggs, sour cream, vegetable oil, chopped dill, salt and spices.

Add corn, grated cheese and egg mixture to the cooled puree - mix and pour into the multicooker bowl.
Cook in Bake mode for 40 minutes. Put the finished casserole on a dish. Serve with sour cream.

4. Sweet balls "Laddu"

Ingredients:
0.5 kg of pea flour (you can buy ready-made or grind pea flakes in a coffee grinder)
0.5 kg butter
250 gr sugar (grind into powder)
0.5 cup ground nuts
0.5 cup desiccated coconut
1 tsp cinnamon or 0.5 tsp cardamom (crushed seeds)

In a frying pan with high sides, melt the butter, add the pea flour. Stir for 15 minutes so that the mass does not burn. Add nuts, coconut flakes and spices and stir for another 2 minutes.

Remove from heat and stir in powdered sugar. Mix thoroughly.

When the mass cools down a little, but becomes comfortable, start rolling balls out of it (3 cm in diameter). Wet your hands, so the balls will take the desired shape more easily.

Put the cooled balls in the refrigerator to solidify completely.

This is a very simple and delicious dessert.

Bon appetit!

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Quite often in foreign films you can see how the characters lay out dishes with green peas on plates. Sometimes just loose peas, and sometimes something like a main course.

It can be erroneously assumed that canned peas from a can are served on the table. The one added to the Olivier salad. Completely wrong opinion.

In Europe and North America, peas get into the dish fresh and, through heat treatment, become similar to canned.

In our supermarkets, green peas can be seen in the freezing section, but if you decide to buy them, then you will definitely need green pea recipes. What to cook with green peas read on.

Green peas - what to cook? / Dishes from green peas

Many different dishes are prepared from green peas. Mainly soups, side dishes and salads. Both fresh and frozen peas are suitable for cooking dishes from green peas.

Frozen peas do not need to be thawed first, just rinse them under cold running water and start cooking immediately.

What to cook from green peas, my small selection of recipes will tell you.

Green pea garnish

To prepare a side dish of green peas, nothing unusual or complicated is required. Peas need to be sorted out, washed and poured with cold water. Put on fire and wait until it boils. Then reduce the fire, close the pan with a lid and cook the peas until the color changes and softness. The readiness of green peas is determined solely by eye.

• Do not salt the water in which green peas are boiled, it will only become harder.
• It is recommended to salt green peas ready-made.
• Green peas for garnish are seasoned with butter or vegetable oil.
• As an experiment, a side dish of peas can be seasoned with olive oil, vinegar, lemon juice and zest, garlic, fried bacon.
• You can make pate from boiled green peas and serve it with chips.
• Season boiled green peas with butter and milk. and then pass through a sieve. You get a delicious side dish.
• If you dilute pea puree with liquid, you get a delicious puree soup. The liquid used is vegetable or meat broth, milk or cream.
• Pea puree seasoned with eggs and flour, it is easy to become the basis for pea cutlets and pancakes.

Green peas in white wine

Ingredients:

• 350 gr. green peas
• 3 pcs. onion
• 1 bunch lettuce
• 50 gr butter
• 5 st. l. water
• 5 st. l. dry white wine
• sugar on the tip of a knife

Cooking method:

1. Peas wash and stew in butter until half cooked.
2. Add half rings of onion and lettuce strips. Simmer covered for 5-7 minutes.
3. Pour in water, wine and add sugar. Close the lid, reduce the heat and simmer for another 15 minutes.
4. Salt to taste before serving.

Fritata with green peas

Ingredients:

• 100 gr. boiled green peas
• 100 gr. boiled pasta
• 1 bunch lettuce
• 100 gr. grated cheese
• 3-4 eggs
• vegetable oil

Cooking method:

1. Fry peas and lettuce in vegetable oil. Add pasta and stir.
2. Beat eggs with cheese and salt, pour pasta with vegetables with this mixture.
3. Put the pan in a hot oven for 5-7 minutes. Serve for breakfast.

Green peas feel great in vegetable soup or stew. It is added along with other vegetables and cooked in a common pan. Soup with green peas is very satisfying, but less high-calorie than with potatoes.

You should not give any recipes for making soups or stews with green peas, it's a matter of taste. Either add or don't.

Try green peas in a new way, cook original dishes and gain vitamins!

I look forward to your feedback and recipes.

Good luck and health to you!

Always your Alena Tereshina.

Greetings, my dear hostesses! I belong to the category of women who are not accustomed to spend hours in the kitchen "by the marten", but at the same time, my whole family and I love to eat delicious and healthy food. Therefore, I always have a couple of excellent recipes for quick and healthy dishes in stock, mostly from simple and affordable products. And recently I discovered such a product as green peas. You can’t even imagine how many goodies this ingredient can be based on. What to cook from frozen green peas, as well as how to do it quickly and tasty, I will tell you below.

Most often, we serve potatoes, pasta or cereals as a side dish, which everyone is already tired of, and I want to try something new. In this case, I offer an alternative in the form of a gentle and incredibly fragrant green pea puree with mint.

To prepare it you will need:

• bunch of onion feathers
• 50 g mint
• olive oil)
• 90 g cream (low fat)
• pepper (ground black)
• salt (sea)

Cooking instructions:

1. Let's start by coarsely chop the pre-washed onion feathers. Then they must be simmered in hot oil for 2 minutes. After that, add mint to the onion and simmer everything together for another 2 minutes
2. Now it’s time for peas, we won’t defrost it first, but just send it to a pan with onions and mint, mix, add pepper, salt to taste and simmer over medium heat until cooked for 7-10 minutes
3. Next, we transfer the entire contents of the pan to the blender bowl and mash into a puree along with cream

Well, that's all, our side dish is ready, it will definitely be appreciated by adults, and especially children, because any child will be interested in tasting unusual food of bright green color.

Omelet for breakfast

Surely all members of your family will enjoy a delicious airy omelette with cheese slices and green peas, which you can cook in just a few minutes, which is especially true for the morning.

So, take it out of the fridge:

• 5 eggs
• 100-150 grams of hard cheese
• 100 grams frozen or fresh peas

Cooking instructions:

1. Beat eggs, add diced cheese, peas, salt and pepper to taste
2. Pour the finished mass into a heated frying pan and fry the omelet until ready just 3-5 minutes

Fancy Pancakes

If you want to serve something light and unusual for dinner, I will tell you how to make amazing pancakes, which are based on our main ingredient.

For the dish we need:

• 1/2 cup peas
• 1 cup wheat flour
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking powder
• a pinch of salt
• half tsp turmeric
• 1 tbsp any chopped fresh herbs;
• corn oil

Cooking instructions:

1. First, let's put our peas a little on a hot frying pan in a small amount of water so that it becomes soft, and knead it with a fork
2. Separately, beat the egg with milk well, and gradually, with continuous stirring, introduce flour into this mass, it is important that no lumps form
3. Next, add mashed peas, chopped herbs, spices and baking powder to the dough.
4. Start frying, brown the pancakes on each side for 2-3 minutes. Serve the finished dish with sour cream

spring salad

With the advent of spring, young leaves of horse sorrel are among the first to break out of the ground. Usually borscht is cooked from it, but I want to tell you how delicious it can turn out if you use this plant for salad.

To prepare the salad you will need:

• 150 grams of fresh sorrel
• 150 grams of green peas
• 3-4 young potatoes
• 4-5 quail eggs
• 150 grams of natural yogurt
• 1 tbsp mustard
• spices

Cooking instructions:

1. Separately, boil potatoes, eggs and peas until ready for our salad
2. Then we clean the potatoes, cut each into four parts and put it in a salad bowl. Add peeled and halved eggs and peas
3. We prepare the dressing, for this we combine yogurt with mustard and spices, mix everything
4. Put pre-washed sorrel leaves in the salad and pour plenty of dressing over everything

Quick green soup

For the preparation of first courses, as a rule, it is necessary to spend a certain time, which is not always in stock. And here a recipe for a delicious soup will come to the rescue, which can be prepared in just 20 minutes.

For this we need:

• 100 g green peas
• 2-3 potatoes
• 1 carrot
• 2 chicken eggs
• 1 onion
• 1-1.5 liters of pure water
• 3-5 sprigs of fresh dill or parsley (or both)
• pepper
• olive oil

Cooking instructions:

1. Put a pot of water on the fire and bring to a boil. We clean, cut the potatoes and send them to the pan along with the peas
2. Separately, boil hard-boiled eggs, fill them with cold water and let cool
3. We prepare the frying, for this we heat the olive oil in a frying pan and pass finely chopped onions and carrots in it. We shift the finished frying into a saucepan, season our dish with spices to taste and cook until fully cooked. Before serving, add chopped eggs and greens to the soup.

I hope you enjoyed my recipes and I promise to keep sharing my interesting culinary finds with you. Subscribe to our blog and you will never have the question - "what to cook today?". And of course, do not be greedy and share delicious recipes with your friends. Until we meet again, bye, bye!

This is "meat for the poor". In fact, this product is a real storehouse of useful nutrients. A cup of green peas contains less than 100 calories but is high in protein, fiber, and micronutrients.

It also contains high amounts of a protective polyphenol called coumestrol. Scientists have proven that just 2 milligrams (at least 10 mg in a cup of peas) of this phytonutrient per day prevents the development of stomach cancer. In addition, fresh green peas have anti-inflammatory properties, normalize blood sugar, prevent heart disease, constipation, and lower bad cholesterol. And in order to finally dispel your doubts that peas can be delicious, we will tell you how to cook them.

Quinoa Risotto

Ingredients

• 600-700 g boneless and skinless chicken breasts
• 1 cup quinoa
• 2 cups unsalted chicken broth
• 3 large carrots, cut into circles
• Freshly ground black pepper
• 1 bunch of asparagus, trimmed and cut into squares
• 2 cups fresh green peas

Cooking method

• In a slow cooker, combine chicken, quinoa, 1.5 cups broth, garlic, and carrots. Season generously with salt and pepper.
• Cook within 4 hours until the chicken is soft. Shred the chicken, then add the asparagus and peas and cook until tender, more 30 minutes.
• Pour in the remaining half cup of broth and stir until you get a thick porridge.

Ingredients

• 450 g lasagna
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1 cup low calorie chicken broth
• 1/2 cup chopped parsley
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/2 cups whole milk ricotta cheese
• ½ cup mint leaves
• Freshly ground black pepper

Cooking method

• Bring the water in a saucepan to a boil and then salt it. Place the lasagna in a Ziploc bag on top of a kitchen towel and gently roll out the noodles using a rolling pin. Cook pasta according to package instructions (al dente). Drain the water, leaving 1 cup. Pour one glass of water back into the pot.
• Meanwhile, in a large skillet over medium heat, combine 2 tablespoons olive oil, garlic, and onion. Cook until the onion is soft about 5 minutes. Add chicken broth and season with salt, then bring to a boil and simmer 5 minutes. Add peas and cook until heated through.
• Add the lasagna, parsley and 1 cup pecorino mixture to the skillet and toss to combine. If the dish is too dry, add a little water in which the lasagna was cooked.
• Transfer cooked lasagna to a large platter. Top with fresh mint, pepper, Riccotta cheese, remaining Pecorino and drizzle with olive oil. Serve immediately.

Ingredients

• 1 st. l. vegetable oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 carrot, diced
• 3 cups cooked white rice
• 1 tsp salt
• 1/2 cup fresh green peas
• 1/2 cup corn
• 3 large eggs
• 2 green onion sprigs, chopped

Cooking method

• In a large skillet over low heat, heat the oil and cook the garlic, onion and carrots, 4 to 5 minutes. Increase the heat to medium and then add the rice and salt, cook until the rice is toasted, 3 to 4 minutes. Add peas and corn and cook until heated through.
• Meanwhile, in a small non-stick skillet over medium heat, crack the eggs and stir with a spatula. Mix eggs and green onions with fried rice and serve immediately.

Ingredients

• 6 art. l. unsalted butter
• 2 fennel stalks
• 1 carrot
• 1 parsnip
• 8 cups vegetable broth
• 450 g fresh green peas
• 2 onions
• 8 radishes
• 1 tsp chopped fresh tarragon leaves
• 1 tsp chopped fresh parsley leaves
• 1 tsp chopped green onion fresh onion

Cooking method

• In a large saucepan over medium heat, melt butter. Add fennel, carrots and parsnips and simmer about 5 minutes.
• Add vegetable broth, increase heat to high and bring to a boil. Add peas and boil about 2 minutes.
• Garnish the soup with onions, radishes and herbs and serve.

Ingredients

• A little vegetable oil
• 1 cup chopped leek
• 1 1/2 cups peas
• 1/2 cup white wine
• 1/4 cup water
• 4 skinless salmon fillets
• 1/4 tsp table salt
• 1/4 cup 50% cream
• 1/4 tsp table salt
• 1/4 tsp pepper

Cooking method

• Grease a deep frying pan with oil. Cook chopped leeks over medium heat within 2 minutes, stirring. Add peas, white wine and water, bring to a boil. Reduce heat to medium and cook more 5-6 minutes.
• Meanwhile, brush a nonstick skillet with oil. Put the salmon fillet in a preheated pan, salt it, and cook about 10 minutes flipping once.
• Whilst the fish is cooking, blend the creamed peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Serve with salmon.