Petit Pois Cajun Baby Peas Food

PETIT POIS (CAJUN BABY PEAS)

Steps:

• In a heavy pot, melt the butter, then add the onion, celery, and seasonings.
• Cook, uncovered, over medium heat, until onions are wilted.
• Add peas.
• Dissolve cornstarch in cold water and add to pot, stirring constantly.
• Cook, uncovered, over medium heat for about 10 minutes.
• Add pimiento.

BABY PEAS WITH LEMON-PEPPER AND HONEY

Steps:

• In medium saucepan or microwaveable dish, cook peas as directed on bag. Drain, return to saucepan.
• Add honey, butter, lemon-pepper seasoning and salt; toss to coat.
• Garnish with lemon peel, if desired.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS

Steps:

• Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
• Melt butter in a large heavy saucepan over low heat.
• Add in the chopped garlic and saute for about 1 minute.
• Add in flour and whisk for 2 minutes (do not brown the flour).
• Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
• Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
• Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
• Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
• Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

DECADENT, PEAS WITH BABY ONIONS AND CREAM

Steps:

• Peel the onions, and halve them if necessary. (If quite large).
• Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
• Add the peas, and stirfry for a few minutes.
• Add 1/4 cup water, and bring to the boil.
• Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
• (Frozen peas will cook more quickly).
• There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
• Using a small whisk, blend the cream with the flour.
• Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
• Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
• Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.

CAJUN SWEET PEAS

Steps:

• Begin with the roux in a 3 quart pot. Melt the roux if it's store bought. Add all other ingredients. Bring to rolling simmer. Simmer for about 25 minutes. Will form a thick sauce. Serve.

MA LEETLE PETIT POIS

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.