Peas And Celery Food

CREAMY CELERY AND PEAS

Steps:

• In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3 minutes longer, stirring often. Add the sour cream, milk, parsley and pepper; reduce heat. Cook and stir until heated through and blended.

PEAS WITH CELERY ROOT

Steps:

• Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes. Add celery root, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes. Season to taste with salt and pepper.

PEAS AND CELERY

Steps:

• In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer. Let stand for 4 minutes or until peas are tender.

30 MINUTE PEA SOUP

Steps:

• In a large soup pot, melt butter over medium high heat.
• Add olive oil.
• When the mixture is hot, add the chopped onion and celery.
• Sauté for about 5 minutes, stirring often, until the onions are translucent.
• Add chopped garlic and stir for 1-2 minutes, until the garlic is fragrant.
• Add the peas.
• Add 7 cups of chicken broth, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.
• Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
• Turn the heat off. Use your immersion blender to puree the soup, or use a regular blender with a towel over the top of the spout (to let steam escape). You'll have to do a few batches.
• If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
• Add the cream to the soup and heat it up again on the stove if necessary.
• Serve with extra crunchy French bread!

CREAMED TUNA AND PEAS

Steps:

• Begin by melting the margarine in a 2-quart saucepan. Use a fork or a whisk to stir in the flour making sure it is smooth. Gradually stir in the milk. If you have a whisk you can go a little faster because a whisk can beat out any lumps. If you are using a fork then go very slowly so you can keep the mixture smooth. When the mixture is smooth stir in the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Allow it to boil for a full minute by the clock. Now remove the sauce from the heat.
• Drain the peas and the tuna. Stir gently and reheat only till boiling again. Do not overcook or the peas will get mushy. Serve over buttered toast or biscuits, rice, or noodles. The salt may be replaced with celery salt or garlic salt if desired.
• To use fozen peas instead of canned, simply replace the canned peas with 2 cups frozen peas. Allow the sauce to reheat for a minute or two so you will be sure the peas are cooked through. Do not ovecook the frozen peas wither. This is vital for a good dish.

SAUTEED PEAS AND CELERY

Steps:

• Heat oil in skillet on med, add onions, cook until soft.
• Add celery, cook until crisp tender.
• Increase heat to med hi, add peas.
• Cook until peas are heated through (about 6 minutes).
• Stir in celery leaves, salt and pepper.

SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE

Steps:

• Cook the rice following the package directions. Remove from the heat and cool completely.
• Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
• Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
• In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
• Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
• Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad

GREEN PEA AND BACON SOUP

Steps:

• In a saucepan, over medium heat, cook the bacon strips until they are golden brown.Transfer them onto a paper towel. Set aside.In a deep saucepan, sauté the shallots and garlic in oil for a few minutes.Add the diced carrot and celery and stir for five minutes.Pour in the broth, and add the thyme and bay leaf. Simmer for 15 minutes over low heat.Add the peas and cook for another 10 minutes. Allow the soup to cool. Remove the bay leaf. Blend the soup using a blender.Just before serving, reheat, add the herbs, drizzle with olive oil and garnish with bacon and mint.