FRIED BLACK-EYED PEAS
Hot from the skillet, these small fried black-eyed peas are tossed with dark brown sugar for sweetness and smoked paprika for a robust kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h30m
Number Of Ingredients 5
Steps:
- Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.
- Heat oil in a large heavy pot over medium heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, fry peas until golden and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined tray. Drain for about 30 seconds. Immediately transfer peas to a large bowl, and sprinkle with sugar mixture. Toss lightly to coat.
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
CREAMED PEAS WITH FRIED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
- Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.
- Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
- Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots.
PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)
Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.
Provided by Rita1652
Categories Greens
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the pea shoots thoroughly in cold water twice, lightly drain.
- In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
- Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
FRIED PEAS
Sounds weird, tastes great. This is actually a combination of two Company's Coming Barbeque recipes -- "Peas With Bacon" and "Peas and Mushrooms." Now why on earth shouldn't it be "Peas, Mushrooms, and Bacon?!" This is actually a tin-foil packet dish for the grill, but my husband came home from work not feeling well, so since he's the barbeque-er, I had to improvise and use my cast iron skillet instead. Works either way!
Provided by Swan Valley Tammi
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using frozen peas, let sit in a bowl of hot water to thaw.
- Meanwhile, fry bacon and onion pieces until bacon is cooked (but not crisp) and onion is translucent.
- Add mushrooms and peas, adding margarine if necessary.
- Season with salt and pepper, if desired, and serve.
- *BBQ instructions: Fry bacon and onion as above. Using 4 squares of double-thickness heavy foil, divide bacon and onions evenly on each. Add peas and onions, margarine, salt and pepper, and a teaspoons of water. Close packages and cook over medium-hot grill for 10-15 minutes, turning occasionally.
- Try adding chopped carrots, corn, and/or chopped green beans.
Nutrition Facts : Calories 179.1, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 192.4, Carbohydrate 14.2, Fiber 4.7, Sugar 5.5, Protein 7.5
ITALIAN PEAS
This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.
Provided by WORSHIPWARRIORMT
Categories Side Dish Vegetables Onion
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g
FRIED CHICKPEAS WITH SAGE AND PARMESAN
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
FRIED RICE WITH PEAS AND CARROTS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
- Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
FRIED CHICKPEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes Chickpea Recipes
Number Of Ingredients 4
Steps:
- To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
- Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.
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