Three Peas With Barley Chile Green Garlic Food

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

THREE PEAS WITH BARLEY, CHILE & GREEN GARLIC

Steps:

• Bring a large saucepan half full of salted water to a boil over high heat. Add the snap peas and peas and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside. Return the saucepan to a boil, add the barley and cook until tender, about 45 minutes. Drain and set aside.
• In a small bowl, whisk together the rice vinegar, soy sauce, 2 tbsp water, brown sugar, and sambal oelek until blended. In a large, heavy frying pan over high heat, warm the sesame oil. Add the green garlic, green onions, and lime leaves and stir-fry until the green onions are tender, about 30 seconds. Add the reserved snap peas, peas, and barley along with the pea shoots, and stir to coat. Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving dish and serve.

COOKING GREEN SPLIT PEAS FROM SCRATCH

Steps:

• In a large pot, sort through green split peas for any hard debris or rocks. Rinse split peas with water until the water runs clear.
• Add fresh water and bring split peas to a low boil over medium heat. As soon as they boil, reduce the heat to medium-low and let the lentils simmer for 25-30 minutes or until no longer crunchy.
• Drain excess water and allow split peas to cool.
• In a soup pot, combine oil, diced onion and minced garlic, and sauté on medium heat for a few minutes until fragrant.
• Add in finely diced potatoes, frozen corn, and vegetable broth. Raise the heat to medium-high until the soup comes to a boil and reduce the heat to a strong simmer, about medium heat. Cook until the potatoes are tender, about 10 minutes.
• Add in cooked green split peas, diced zucchini, smoked paprika, and salt. Simmer for an additional 5-7 minutes until zucchini is slightly cooked but not overly soft.
• Add in milk and lime juice, stirring well to incorporate. Taste and adjust seasonings.
• Serve with chives, additional corn kernels, and olive oil for topping.
• Preheat the oven to 375.
• Mix together the filling of diced kale, green split peas, green chiles, half of the cheese, minced red onion, lime juice, and salt.
• Spread 1 cup of tomatillo salsa into the base of an 8x8 pan. Scoop about ½ cup of filling into the center of a tortilla and roll gently, placing the seam side down in the pan. Continue until all of your filling is used up, about 12 enchiladas, and then cover the enchiladas with the additional cup of salsa and additional cheese.
• Bake at 375 for 20 minutes until browning and bubbly. Let cool slightly and top with avocado, baby tomatoes and cilantro before serving.
• Preheat the oven to 375 degrees, and grease a rectangular baking dish with olive oil.
• Using a vegetable peeler or a mandoline slicer, create thin lengthwise slices of squash.
• In a mixing bowl, stir together cooked green split peas, ricotta, and mozzarella. If using packaged ricotta, stir in 1 tablespoon garlic powder, 2 teaspoons Italian seasoning, and ½ teaspoon salt.
• Dollop the mixture into a slice of the squash and roll it up. Place it in the baking dish. Repeat until you've used up your filling, about 15 roll ups.
• Slather the tops of the zucchini roll ups with pesto, and top with the halved baby tomatoes.
• Bake at 375 for 20-25 minutes, until hot. Let rest 5 minutes and serve with a green salad.

GARLIC SHRIMP WITH PEAS

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

PEA RECIPES: 17 EASY DELICIOUS IDEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end). You might need to add or to reduce the amount of water according to the type of pasta.
• Cover with a lid, reduce the heat and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

CREAMY BARLEY WITH PEAS AND CHIVES

Steps:

• Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
• Stir in the pearl barley and continue to cook, stirring, for a few minutes.
• Pour in the wine and simmer until it is absorbed.
• Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
• 10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
• Turn off the heat, stir in the cream cheese and most of the chives.
• Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.

BEAN & BARLEY CHILI

Steps:

• Beans:
• Soak beans overnight in a bowl with water covering them by a few inches. The next day, drain and rinse beans then transfer them to a pot, cover with water, and bring to a boil over medium-high heat. Reduce to a simmer and leave undisturbed for an hour. If not yet cooked through at one hour, keep at a gentle simmer and begin checking every 20-30 minutes, adding water as necessary and tasting for doneness. Once done, drain, add a pinch of salt, and set aside. Note: do not season the beans while cooking, this will toughen them and they will not cook through.
• Chili:
• Heat dutch oven or large pot on medium-high heat, add olive oil, then sauté onion, pepper, and garlic.
• Add tomato paste, cumin, and chili powder to create a paste and sauté for another minute.
• Add vegetable stock, beans, and barley. Cook for 15 minutes.
• Add tomatoes and cook for another 40 minutes until barley is tender. Add more stock or water if barley absorbs all of the liquid too quickly.
• Add cocoa powder, chipotle pepper, honey, and water (to loosen if necessary). Add salt and pepper.
• Add garnish (optional) and enjoy!
• *Note: can use 2 cups of canned beans, rinsed and drained, in place of dried beans if preferred