Split Pea And Spinach Mash Food

PEA-SPINACH MASH

Steps:

• Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.

PEA, SPINACH AND BROAD BEANS MASH

Steps:

• Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
• Briefly sauté garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
• Add peas and broad beans, stir and cook until all the liquid has evaporated.
• Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.

SPLIT PEA SPINACH AND LEEK SOUP

Steps:

• 1.In a saucepan, fry your leek, then after a few minutes, add the garlic.
• 2.Next, add the remaining ingredients, except for the spinach, mint and lime juice.
• 3.After the peas have totally softened, add the spinach, cover, and simmer until the spinach softens, but don't overcook it.
• 4.When the spinach is ready, add the lime juice, and the mint. Process, and serve. Check for salt, this is not a dessert ! Enjoy.

SPLIT PEA SPINACH DAL WITH CAULIFLOWER

Steps:

• Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil.
• Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil.
• Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.
• Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes.
• Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently.
• Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.

SPINACH AND PEAS

Steps:

• Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
• Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
• Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

SPLIT PEA SPREAD

Steps:

• Place all ingredients together in a pot over the stove and simmer until peas are thoroughly cooked.
• Mix all ingredients together until it has the consistency of mashed potatoes.
• Serve warm or cold.

TODDLER RECIPE: MILD SPLIT PEA & SPINACH DHAL

Steps:

• Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.
• Heat the oil in a large heavy-based saucepan. Cook the onion for 5-10 mins, stirring from time to time until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins allowing the aromas to release.
• Pulse the cashews in a food processor into fine pieces - make sure you do this well so that there is no risk of choking. Add the split peas and cashews to the pan, then pour in enough water to cover it by a few cms. Crumble in the veg stock cube. Bring to the boil, then simmer for 1hr or until the split peas are tender, stirring from time to time. If they start to look a little dry, add in more water as needed during the cooking. Stir through the frozen chopped spinach and once the dhal is hot throughout, serve with a dollop of yogurt on top, pitta or brown rice.