Peas And Corn Food

CREAMED CORN WITH PEAS

Steps:

• In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

CORN AND PEAS

Steps:

• Put the first five ingredients in a pan.
• Add water to barely cover these veggies.
• Bring to a boil.
• Cover and cook on medium flame for 15 minutes.
• Serve warm with rotis(Indian flatbreads).
• Enjoy!

SWEET PEA & CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Drain canned vegetables.
• Pour all ingredients into a casserole dish with the exception of the grated cheese.
• Top casserole with the grated cheese.
• Bake for 20-25 minutes or until hot and bubbly.

PEAS AND CORN

Steps:

• Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
• Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
• Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.

PASTA SALAD WITH PEAS AND CORN

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
• Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

Steps:

• Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.
• Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.
• Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

CORN & SPLIT PEA CHOWDER

Steps:

• Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.
• Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.
• Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.

JAZZY SKINNY BEANS - BLACK EYE PEAS W/ SWEET CORN

Steps:

• Boil water in a pot. Rinse and add the beans. Add half of the onion (chopped or sliced). Cook on medium heat for 20 minutes or until barely tender. NOTE: always have about 2 inches of water covering the beans while cooking. Do not fill up to the top of the pot to avoid overflowing.
• In a blender, add the other half of the onion, the bell pepper, can of tomato sauce or tomatoes. Blend until slightly smooth (add the habanero too if using that).
• Add the vegetable oil and the contents of the blender into the pot along with the beans. If adding meat, you may add it now. Cook for another 15 minutes stirring occasionally as needed. Feel free to add more water as needed. The mixture should be thick but not dry (adjust to your own tastes).
• Season to your taste with some salt and seasoning. Add the cayenne powder and corn to the pot.
• Let simmer on low heat for another 15 minutes or until tender.
• Serve hot, warm or at room temperature. We eat this for breakfast, lunch or dinner!

DILLED CORN AND PEAS

Steps:

• Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.