Mashed Peas Food

MASHED GREEN PEAS

Steps:

• In a medium saucepan, bring frozen peas, 1/4 cup water, and salt to a boil; reduce heat, and simmer, covered, over low heat until peas are tender and the liquid has evaporated, about 5 to 7 minutes. Remove from heat.
• Transfer 1 1/2 cups cooked peas to a food processor, and add butter and milk. Puree until smooth. Fold pureed mixture into the remaining cooked peas, and serve.

SMASHED BUTTERY PEAS

Steps:

• Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

MINTY MUSHY PEAS

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

MUSHY PEAS I

Steps:

• Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
• Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

MUSHY PEAS

Steps:

• Bring a shallow pot of lightly salted water to a boil over medium-high heat.
• Add frozen peas, and cook for 3 minutes, or until tender.
• Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas.
• Adjust seasonings to taste, and serve immediately.

FIRST BABY FOOD: PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
• Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
• Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
• To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

MASHED PEAS

Steps:

• Bring chicken stock to a boil.
• Add all other ingredients.
• Cover and cook over a medium heat for 12-15 minutes or until the peas are soft.
• Mash pea mixture or puree them in a blender.
• Return the puree to a pot and simmer to rewarm.
• Serve in soup bowls.
• Garnish with a sprig of parsley or a twist of black pepper is desired.

MASHED PEA AND RICOTTA TOAST

Steps:

• Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
• Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
• Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
• Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
• Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
• Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
• Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.

TRADITIONAL BRITISH MUSHY PEAS

Steps:

• Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
• Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
• Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
• Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
• Serve immediately with fish and chips, or cool and store for up to 3 days.

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
• For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
• For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
• Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
• For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
• Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

MINT-PEAS MASHED POTATOES

Steps:

• Boil potatoes in salted water until tender when pierced.
• Drain, return them to the pot, cover and let dry a few minutes.
• In a little saucepan, heat the milk with peas and mint.
• Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
• Chop onion, and combine with the jalapeno, turmeric and curry powder.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
• Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
• Garnish each serving with minced cilantro leaves.
• Serve with basmati rice.

MASHED CHICK PEAS/GARBANZO BEANS

Steps:

• Mash the chick peas with a fork so that you achieve a chunky consistency. (It will look kind of like tuna fish).
• Mix the mashed chick peas with the mayo, mustard, paprika, lemon juice, and salt and pepper.
• Eat at room temperature or chill in the refrigerator.

SMASHED PEAS WITH FRESH MINT

Steps:

• Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
• Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.