Ma Leetle Petit Pois Food

PETITS POIS A LA FRANCAISE

Petits Pois a la Francaise image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

3 small or 2 fat scallions, finely sliced
3 tablespoons unsalted butter
1 drop garlic-infused oil (or any oil really)
1 Little Gem (Butterhead) lettuce, shredded
2 cups frozen petits pois
1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Steps:

Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

POI

Poi image

Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be substituted, although the flavor is more bland. Poi gets a little sour tasting as it ages.

Provided by marisk

Categories Hawaiian

Time 5m

Yield 20 serving(s)

Number Of Ingredients 2

Ingredients

7 lbs poi
2 cups water

Steps:

Squeeze poi from bag into bowl.
Gradually add water, mix with hands until.
smooth, the consistency of thick paste.
Store, covered, in a cool place.
Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour.
If refrigerated, it will sour more slowly but should be covered with a layer of water.
It may be mixed with more water when ready to serve as it hardens when cold.

Nutrition Facts : Sodium 0.5

MA LEETLE PETIT POIS

Ma Leetle Petit Pois image

French Tart, this is for you! When 4th of July rolls around in Bowerbank, Maine, it's off to the farmer's market for the first of the fresh peas!! Please don't overcook the tender sweet leetle things. ;)

Provided by Elmotoo

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 -8 lettuce leaves, rinsed and left moist
2 cups shelled young peas (or 1 10 ounce package petite peas, partially thawed and broken up)
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons butter

Steps:

Line a heavy skillet or Dutch oven with 3 to 4 large lettuce leaves.
Add peas; sprinkle with sugar, salt and pepper.
Dot with butter over the top of peas.
Top with another lettuce leaf or two.
Cover tightly and cook over medium low heat for 8 to 10 minutes or until peas are JUST tender.
Check and add small amounts of water if the peas are drying out.
Lettuce may be chopped and served with peas, if desired.

Nutrition Facts : Calories 127.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 353.9, Carbohydrate 14.6, Fiber 4.9, Sugar 6.1, Protein 4.8

PETITS POIS A LA FRANCAISE (SMALL PEAS WITH SHREDDED LETTUCE)

Petits Pois A La Francaise (Small Peas With Shredded Lettuce) image

Provided by Pierre Franey

Categories dinner, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 10-ounce packages frozen green peas with pearl onions
1 small head Boston lettuce, about 1/4 pound
2 tablespoons butter
1 teaspoon flour
Salt to taste

Steps:

Allow the peas and onions to stand until defrosted.
Cut away and discard the core of the lettuce. Rinse and pat dry. Cut the leaves into fine shreds. There should be about 3 cups.
Blend 1 tablespoon of the butter with the flour until smooth. Set aside.
Heat the remaining tablespoon of butter in a small skillet and add the shredded lettuce. Rince and pat dry. Cook, stirring, until wilted. Add the peas and onions and salt. Cover and cook about 4 minutes. Stir in the but ter-flour mixture and cook briefly.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 419 milligrams, Sugar 6 grams, TransFat 0 grams

PETITS POIS

Petits Pois image

Categories Vegetable Side Thanksgiving Pea Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 3

Ingredients

two 10-ounce packages frozen petits pois (tiny peas)
2 tablespoons unsalted butter, softened
the zest of 1 lemon, removed with a vegetable peeler and cut into fine julienne strips

Steps:

In a large saucepan bring 1 cup unsalted water to a boil, add the peas, and return the water to a boil, separating the peas with a fork. Simmer the peas, covered, for 3 to 4 minutes, or until they are heated through, and drain them well. Toss the peas with the butter and salt and pepper to taste, transfer them to a heated serving dish, and sprinkle them with the zest.

PETITS POIS à LA FRANçAISE

Petits Pois à la Française image

Provided by Nigella Lawson

Categories Garlic Leafy Green Onion Vegetable Side Christmas New Year's Eve Winter Lettuce Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/4 cup finely sliced scallions
3 tablespoons unsalted butter
1 drop garlic-infused oil (or any oil really)
1 cup shredded little butter lettuce
2 cups or 1 10 oz package frozen petits pois
1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Steps:

Slice the scallions finely, and cook them in the butter and oil until soft. Shred the lettuce and stir into the scallion, and when it's wilted add the frozen peas and stock.
Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

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