HERBED PEAS
Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
- Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
Nutrition Facts : Calories 406 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 116 milligrams, Sodium 456 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 40 grams
HERBED PEA DIP
Whenever I need a last-minute appetizer or snack, I pull out a bag of frozen peas, cook them briefly to defrost, then pulse them with whatever flavorings I have on hand like garlic, fresh herbs and olive oil. This dip is always a huge hit served with grilled bread or crudite.
Provided by Amy Chaplin
Categories appetizer
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Warm 1 tablespoon of the oil in a skillet set over medium heat. Add the onions and cook until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Add the peas and cook for 1 minute. Remove from the heat and cool. Place the peas and onions in a food processor and add the dill, mint, lemon juice, the remaining 1 tablespoon oil and 1/4 cup water. Blend until smooth. Season with salt and pepper, then place in a bowl and serve.
HERBED CHICKPEAS
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Provided by Alison Roman
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10-15 minutes. Remove from heat; stir in herbs.
HERBY PEA SALAD
We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
HERBED PEAS
Make and share this Herbed Peas recipe from Food.com.
Provided by ElaineAnn
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion and celery in butter in saucepan until tender.
- Add peas, salt, pepper, marjoram, and water.
- Cover tightly; cook just until peas are tender, about 10 minutes. Stir occasionally.
- (This technique also works well with green beans or corn).
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.4, Sodium 755.3, Carbohydrate 15.3, Fiber 4.8, Sugar 5.8, Protein 5.3
GREEN PEAS WITH CHEESE AND HERBS
Provided by Alton Brown
Categories side-dish
Time 33m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
- In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.
GARLIC AND HERBED EARLY PEAS AND FRENCH BEANS
Steps:
- Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
- In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
- Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.
HERBED SNAP PEAS
Provided by Food Network Kitchen
Time 18m
Number Of Ingredients 0
Steps:
- Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
HERBED POTATOES 'N' PEAS
This is my dad's recipe which I think he got from his mom. Anyway, I love it and it makes me think of home.
Provided by ratherbeswimmin
Categories Potato
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes and bay leaves in a saucean; cover with water.
- Bring to a boil.
- Cover and cook for 8 to 10 minutes or just until tender; drain.
- Cut potatoes into quarters and return to pan.
- Add butter and seasonings.
- Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally.
- Stir in peas; heat through.
- Discard bay leaves.
Nutrition Facts : Calories 162.6, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 402.6, Carbohydrate 19.7, Fiber 3.7, Sugar 3.1, Protein 4.1
HERBED SHRIMP AND PEAS SKILLET
Cook Herbed Shrimp and Peas Skillet for the whole family today! This shrimp and peas dish mixes mac and cheese with veggies and shrimp for a tasty entrée.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix water, milk and Macaroni in large skillet. Bring to boil; cover. Simmer on medium-low heat 8 min.
- Stir in peas, corn and dill; top with shrimp. Simmer, covered, 5 min. or until macaroni is tender and mixture is heated through.
- Add Cheese Sauce; mix well.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1030 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 20 g
HERBED POTATOES N PEAS
This side dish makes a winner out of any meal. Red potatoes and green peas add color to the table, and the herbs add zing to garden vegetables.-Gail Buss, Westminster, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bay leaves in a saucepan; cover with water. Bring to a boil. Cover and cook for 8-10 minutes or just until tender; drain. Cut the potatoes into quarters; return to pan. Add butter and seasonings. Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally. Stir in peas; heat through. Discard bay leaves.
Nutrition Facts :
ORZO AND HERBED SUGAR SNAP PEAS
Categories Pasta Side Low Fat Quick & Easy Low Cal Spring Healthy Dill Sugar Snap Pea Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
- Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.
HERBED PEA "SAUCE"
Provided by Melissa Hamilton
Categories Sauce Sauté Vegetarian Quick & Easy Pea Spring Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Cook 2 cups blanched fresh peas and a large handful of sliced scallions with 3/4 cup butter over medium heat until scallions are soft. Stir in a large pinch of lemon zest, some chopped parsley, and sliced chives; season with salt and pepper.
HERBED BEEF STEW WITH SUGAR SNAP PEAS
Categories Beef Herb Stew Low Fat Back to School Pea Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
- Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
- Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
- Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
- Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.
HERBED PUMPKIN AND SPLIT PEA SOUP
This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse split peas in cold water then add to stock in a large, heavy pot.
- Add pumpkin and remaining ingredients except for the parsley garnish.
- Simmer gently, partly covered, until peas and pumpkin are tender.
- Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
- Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
- Season to taste with salt and pepper and serve hot, garnished with parsley.
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