SAUTEED PEAS AND RED ONION
This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
- Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
- Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.
Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 4 g, Protein 6 g
ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
SIMPLE PEAS AND ONIONS
Quick and easy peas and onions! A go-to side for almost any meal.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Green Vegetables Peas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the onions: Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
- Add peas and stock: Add the peas and the stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
- Reduce, add remaining butter and black pepper: Stir the peas and onions often - you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once. If you want, sprinkle on some sliced fresh mint.
Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Cholesterol 24 mg, Fiber 7 g, Protein 7 g, SaturatedFat 6 g, Sodium 261 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 4, UnsaturatedFat 0 g
GREEN PEAS WITH ONION
Just a hint of garlic boosts the flavor in this quick and versatile side dish. Try it with all your favorite entrees! Lorraine Stromberg - Taylor, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.
Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 371mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
SWEET PEAS WITH MUSHROOMS AND ONION
I like sweet peas alone, but love them prepared this way. Its great substitute for when you are on a diet or just eating healthy. It literally takes 5 minutes to make but the taste is so worth it.
Provided by Mainewmn
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- in medium pan heat the saute the onion and mushroom until tender and slightly brown. Add the peas to the pan and toss until peas are warmed up and evenly mix with the mixture. Serve and enjoy.
Nutrition Facts : Calories 69.2, Fat 1.4, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 11.1, Fiber 3.5, Sugar 4.6, Protein 3.7
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
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