What to cook with fresh green peas. Miracle pea

This is "meat for the poor." In fact, this product is a real storehouse of useful nutrients. A cup of green peas contains less than 100 calories but is high in protein, fiber and micronutrients.

It also contains high levels of a protective polyphenol called coumestrol. Scientists have proven that just 2 milligrams (at least 10 mg in a cup of peas) of this phytonutrient per day prevents the development of stomach cancer. In addition, fresh green peas have anti-inflammatory properties, normalize blood sugar levels, prevent heart disease, constipation, and also reduce bad cholesterol. And to finally dispel your doubts that peas can be tasty, we will tell you how to cook them.

Quinoa Risotto

Ingredients

• 600-700 g boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups unsalted chicken broth
• 3 large carrots, sliced
• Freshly ground black pepper
• 1 bunch of asparagus, trimmed and cut into squares
• 2 cups fresh green peas

Cooking method

• In a slow cooker, combine chicken, quinoa, 1.5 cups broth, garlic and carrots. Season generously with salt and pepper.
• Cook within 4 hours until the chicken is tender. Shred the chicken, then add the asparagus and peas and cook until cooked through. 30 minutes.
• Pour in the remaining half cup of broth and stir until a thick porridge is obtained.

Ingredients

• 450 g lasagne
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 cup chopped onion
• 1 cup low-calorie chicken broth
• 1/2 cup chopped parsley
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/2 cups whole milk ricotta cheese
• ½ cup mint leaves
• Freshly ground black pepper

Cooking method

• Bring the water in the pan to a boil and then salt it. Place the lasagna in a Ziploc bag on top of a kitchen towel and gently roll out the noodles using a rolling pin. Cook pasta according to package instructions (al dente). Drain, reserving 1 cup. Pour one cup of water back into the pan.
• Meanwhile, in a large skillet over medium heat, combine 2 tablespoons olive oil, garlic and onion. Cook until the onion is soft, about 5 minutes. Add chicken broth and season with salt, then bring to a boil and simmer 5 minutes. Add the peas and cook until heated through.
• Add the lasagna mixture, parsley and 1 cup Pecorino to the pan and stir to coat. If the dish turns out too dry, add a little water in which the lasagna was cooked.
• Transfer the finished lasagna to a large platter. Top with fresh mint, pepper, Riccotta cheese, remaining Pecorino and drizzle with olive oil. Serve immediately.

Ingredients

• 1 tbsp. l. vegetable oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 carrot, diced
• 3 cups cooked white rice
• 1 tsp. salt
• 1/2 cup fresh green peas
• 1/2 cup corn
• 3 large eggs
• 2 sprigs green onions, chopped

Cooking method

• In a large frying pan over low heat, heat the oil and cook the garlic, onion and carrots. from 4 to 5 minutes. Increase the heat to medium, then add the rice and salt and cook until the rice is toasted. from 3 to 4 minutes. Add peas and corn and cook until heated through.
• Meanwhile, in a small nonstick skillet over medium heat, crack the eggs and scramble them with a spatula. Mix the eggs and scallions into the fried rice and serve immediately.

Ingredients

• 6 tbsp. l. unsalted butter
• 2 stalks fennel
• 1 carrot
• 1 parsnip
• 8 cups vegetable broth
• 450 g fresh green peas
• 2 onions
• 8 radishes
• 1 tsp. chopped fresh tarragon leaves
• 1 tsp. chopped fresh parsley leaves
• 1 tsp. chopped green onions fresh onions

Cooking method

• In a large saucepan over medium heat, melt the butter. Add fennel, carrots and parsnips and simmer about 5 minutes.
• Add vegetable broth, increase heat to high and bring to a boil. Add peas and cook about 2 minutes.
• Garnish the soup with onions, radishes and herbs and serve.

Ingredients

• A little vegetable oil
• 1 cup chopped leek
• 1 1/2 cups peas
• 1/2 cup white wine
• 1/4 cup water
• 4 salmon fillets without skin
• 1/4 tsp. table salt
• 1/4 cup 50% cream
• 1/4 tsp. table salt
• 1/4 tsp. pepper

Cooking method

• Grease a deep frying pan with oil. Cook chopped leeks over medium heat within 2 minutes, stirring. Add peas, white wine and water and bring to a boil. Reduce heat to medium and cook some more 5-6 minutes.
• Meanwhile, grease a non-stick frying pan with oil. Place the salmon fillet in a preheated frying pan, salt it, and cook about 10 minutes, turning over once.
• While the fish is cooking, puree the creamed pea mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Serve with salmon.

Young green and sweet grains of green peas are released from the pods of vegetable brain peas. The most useful young peas are in pods, and in order to always have them on the table, you need to grow peas of different ripening periods - early, middle and late. Brain peas are the most delicious; their grains have a slightly wrinkled surface; they are good both fresh and canned in jars. Therefore, we advise you to pay attention to the labeling when purchasing peas. The more brain varieties in canned peas, the tastier it is. Such peas contain more sugars and vitamins, they are especially useful because they contain provitamin A, which is necessary for. It is tasty, delicately sweetish in taste, and contains less starch than other varieties. Young peas in tender, immature pods are recommended for children and adults.

Fresh green peas have a very short shelf life; shelled ones can remain fresh for only 2-3 hours, in pods up to 10 hours. At a temperature of about 0 degrees and high humidity, peas are stored a little longer. Harvested peas quickly ripen and the sugar contained in them is converted into starch. The peas become tough and not sweet. Due to their short shelf life, canned peas are more often used for cooking. Peas in any form are used to make soups, salads and sauces. It is used as an independent dish and as a side dish for meat and fish dishes; it is served with sausages and scrambled eggs.

Green peas are delicious cooked in oil. Boil fresh peas in water for 15 minutes, drain the water and add butter, heat for 5 minutes so that the oil soaks the peas, and serve hot.

Place the canned peas from the jar in a colander to drain the filling and rinse with cold water. Place in a saucepan and add butter or heavy cream and heat for 3 minutes.

Frozen green peas do not require thawing before cooking. Place it in boiling water and cook for 10 minutes, drain the water and season with oil, add a little sugar.

Before cooking, dried peas should be soaked for 30 minutes, then boiled for 15 minutes, add cream and heat for 2-3 minutes, add a little sugar and a spoonful of lemon juice to improve the taste.

Green peas can be served as an independent dish, or as a side dish for meat and fish dishes, and potatoes.

Pea salad. Boil the peas and drain the canned peas from the filling. Hard boil the eggs, chop, add finely chopped dill, add peas and season with mayonnaise. Place in a salad bowl and garnish with dill sprigs and peas.

Pea salad with cucumbers. Take a can of green peas and drain the filling. Cut the pickled spicy cucumber into slices, finely chop the green onions and dill. Place peas, cucumbers and herbs in a salad bowl, season with mayonnaise.

Green pea soup with tomato. Prepare meat or chicken broth. Fry carrots, onions, garlic and 2 tablespoons of tomato puree in oil. Place peas from a jar into the broth and boil, season with fried vegetables and tomatoes. Serve with parsley and garlic croutons.

Peas and rice and meat. Cut the pork into portions, beat and fry in fat, add salt and pepper, fry until done. Boil the rice. Fry onions. Wash the canned green peas and add to the onion, heat for 2-3 minutes. Combine the rice with the peas and place on a plate, put a piece of fried meat on top, pouring the fat in which the meat and chopped garlic were fried.

Omelette with green peas. You can whip up a delicious omelet with peas. Place 3 tablespoons of green peas in a bowl, add 3 eggs, add a spoonful of mayonnaise or two tablespoons of milk, and salt. Beat well with a fork and place in a preheated frying pan, cover with a lid and cook for 2-3 minutes.

Pea and tomato salad. For 5 ripe tomatoes, take 2 cups of fresh boiled or canned green peas. Cut the tomatoes into cubes, add chopped dill and basil, add peas. Season the salad with oil or mayonnaise and mix carefully.

Pork with green peas. Take portioned pieces of pork as for chops, beat, salt and pepper. Fry the meat on both sides until cooked. Place on a plate. Add chopped garlic clove to the frying oil and sprinkle with a spoonful of flour, stir. Pour half a glass of cream into the pan and add boiled or canned green peas and heat through. Place the prepared green pea sauce on the fried pork chops.

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03.07.18

The season of green young peas has arrived. The most delicious and healthy young peas, plucked straight from the bush. It would seem that peas are one of the most unpretentious and simple products that one can only imagine, and in France previously only people close to the Emperor could eat peas. Needless to say, in China to this day they consider peas a symbol of nobility and prosperity. In addition, peas and dishes made from them are useful for people suffering from heart failure, as they contain lysine, which helps in the fight against heart and vascular diseases.

Young green peas are a real storehouse of minerals and healthy vitamins. It contains vitamins: A, C, E, K, B6, thiamine, riboflavin and folic acid. Fresh peas are a powerful anti-cancer agent: coumestrol, which is part of it, inhibits the growth of cancer cells. Contains vitamin K and manganese - strengthen bones, lutein and vitamin A help improve vision.

Green young peas are also useful for those who watch their figure. Not only is it low in calories, it also contains a lot of fiber and helps cleanse the intestines of toxins. Athletes and vegetarians also love green peas, because 100 g of the product contains 20 g of protein.

There are two types of green peas: brain peas and smooth peas. The first is characterized by a rough surface, sweet and delicate taste. It is most often frozen and canned. Smooth grain peas taste mealy and mushy. Sold dried.

Sugar snap peas have a fresh taste with a characteristic sweetness. Sugar snap peas can be consumed with the pods or boiled. Ideal in salads and Asian dishes cooked in a wok. It is very tasty to blanch pea pods in boiling salted water for 3 minutes, then squeeze with cold water. Before serving, pour melted butter in a frying pan with herbs and chopped young garlic.

We present to your attention five recipes for delicious, truly summer dishes made from fresh green peas.

Our lunch in green tones, we suggest starting with an amazing, fresh and invigorating, deliciously light pea salad, crispy iceberg leaves and feta cheese ! Simply perfect for hot summer days!

Ingredients:

• iceberg lettuce 1 head
• young green peas 400 g.
• salt, pepper to taste
• granulated sugar 1 tsp.
• red onion 1 pc.
• feta 250 g.
• balsamic vinegar 4 tbsp. l.
• lemon juice 1 tbsp. l.
• honey 1 tsp.
• vegetable oil 5 tbsp. l.

Cooking method: Wash the salad, shake off, pat dry with a towel and tear into a bowl with your hands. Boil green peas for three minutes in boiling water with added sugar. Place on a sieve, pour over cold water and let it drain. Peel and chop the onion. Crumble the cheese. Mix vinegar, lemon juice, honey and vegetable oil in a small jar with a lid. Season with salt and pepper, mix well. Mix lettuce leaves with peas and onions, pour over the dressing, place on a beautiful plate or dish, sprinkle with pieces of cheese.

An excellent treat, for example, on a summer day for breakfast, will be pancakes with spinach, green onions and green peas .

Ingredients:

• flour 150 g.
• milk 275 ml.
• salt pepper
• eggs 2 pcs.
• butter 2 tbsp. l.
• spinach 1 bunch
• green onions 4 feathers
• green peas 100 g.
• garlic 1 clove
• olive oil
• grated nutmeg

Cooking method: Sift flour through a sieve. Stir in milk and a pinch of salt until smooth. Beat in the eggs and mix thoroughly. Leave the pancake dough for 15 minutes. Bake 4 pancakes in butter and place in an oven heated to 100 degrees so that they do not cool down. For the filling, wash and chop the spinach. Cut the green onions into rings, boil the green peas for 3 minutes in boiling water, then cool with cold water. Finely chop the garlic. Heat olive oil in a frying pan, add garlic, after a few minutes spinach and green onions, lightly fry. Add peas, nutmeg to the pan, salt and pepper to taste. Remove the pancakes from the oven and place on serving plates. Wrap the filling in the pancakes and serve immediately.

Green pea soup with basil : a classic dish with a new interpretation. Celery stalks, green onions and basil add special notes to the soup.

Ingredients:

• green peas 1 kg.
• basil 1 bunch
• leek 1 stalk
• petiole celery 150 g.
• onions 1 pc.
• garlic 1 clove
• butter 2 tbsp. l.
• vegetable broth 800 ml.
• cream 100 ml.
• salt pepper
• nutmeg

Cooking method: Chop the basil and leeks. Peel the celery, onion and garlic, chop and fry for 2 minutes in butter. Add peas and leeks and cook for another 2 minutes. Add green peas and leeks and cook for another 2 minutes. Pour in the broth and cook for 20 minutes. Remove the soup from the heat, pour in the cream and add basil, puree using an immersion blender, add salt and pepper to taste. Pour into bowls, season with grated nutmeg and serve. Bon appetit!

Simply incomparable: young green peas with paste served with fresh basil pesto.

Ingredients:

• spaghetti 500 g.
• green peas 150 g.
• basil 2 bunches
• garlic 2 cloves
• hard cheese 75 g.
• olive oil 125 ml.
• lemon juice 1 tbsp. l.
• pine nuts 60 g.

Cooking method: Let's prepare the pesto sauce: fry the pine nuts in a frying pan without oil, transfer to a plate and cool. Wash the basil, tear off the leaves, peel and chop the garlic. Grate the cheese. Grind basil, garlic, 40 g of nuts and 50 g of grated cheese in a blender. Add vegetable oil in portions until a creamy consistency is obtained. Salt the sauce, add lemon juice. Blanch the green peas for 3 minutes with a drop of butter, then drain the water. Boil spaghetti in salted water until al dente. Place in a colander, let the water drain and immediately mix with the sauce and green peas. Sprinkle with remaining nuts and cheese.

Another very tasty dish with young peas - turkey with green peas and rice .

Fresh green peas appear on our tables most often as part of light vegetable soups, but their possibilities are much wider. The sweetish, tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts.

Panzanella salad with peas

Use this as a base to which you can add any other ingredients, such as capers, olives or crushed anchovies. Of course, tomatoes, peppers and any green vegetables would also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 sprigs green onions
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - "bread with crust"
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar

Cook, but do not overcook, the peas until tender in boiling salted water - about 5 minutes. Immediately rinse it under running cold water and transfer to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all the vegetables. Cut the ciabatta in half, fry in olive oil until golden brown and crunchy, then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and sprinkle a couple of drops over the bread in a salad bowl. Place the pea mixture on top of the bread slices and cover with the remaining mixture. Garnish with any greenery - the more, the better.

This is interesting

There are the most recipes for fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea... sausage.

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Summer mess

The delicate taste of peas does not overwhelm the original, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g wild mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste

Wash and clean the mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Fry fresh peas in a separate pan. Place the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on low heat for another 5 minutes. When serving, sprinkle with herbs.

This is interesting

While the peas are young, and the peas themselves have not fully grown, all parts of them are edible and are eaten together with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

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Lobster's Pea Breakfast

Legend has it that Omar Sharif, the famous actor and handsome man, preferred to start his day with a similar breakfast. Whether this is true or not is unknown for sure, but many will certainly enjoy this hearty and healthy dish.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 cloves garlic
1 tbsp. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, for example Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring a large saucepan of salted water to a boil and add the peas and cook for 5 minutes. In another, smaller saucepan, boil the eggs until puffy. Rinse the finished eggs immediately with cold water so that they do not continue to “cook” in their own shell.
In a large frying pan, heat the olive oil and fry the chopped garlic. After a minute, add the jamon cut into strips and fry quickly, not allowing the garlic to darken. Pour in the sherry, leave the pan on the heat, stirring the contents, for another minute, then add the broth, fresh mint, seasonings and drained peas. Cook for a minute and set aside on the edge of the stove

Peel the warm eggs and cut them in half, place on top of the peas and serve directly from the pan.

This is interesting

According to the same legend, sherry should be flambéed - that is, set on fire directly in a frying pan. Omar himself was not always successful in this culinary trick, so mere mortals can get by with a simple stew, the main thing is not to forget about the sherry.

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Spicy peas Kerala

This dish is the perfect accompaniment to something hearty, but can also be a side dish. In any case, it can take you on a culinary journey through the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee
2 tsp. cumin seeds
1 tsp. mustard seeds
1/2 tsp. coriander
1/2 tsp. ground cardamom
1 green chili

1 onion
450 g peas
2-3 cm fresh ginger root
3-4 cloves of garlic

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

In a large skillet, heat the ghee over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the pan and cook until the onion is translucent, about 5 minutes. Add peas, chopped ginger, garlic, cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke,” organic food stores will help you. Ready-made oil costs from 4 USD. for 100 g.

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Summer pea ribollita

The dense Tuscany native is traditionally served in the winter, but it also has a summer variation that replaces the obligatory beans or kidney beans with fresh peas. Instead of black cabbage, you need Savoy cabbage, and the only permanent ingredient is olive oil.

Ingredients for 6 servings:

1 ciabatta or ½ pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 cloves garlic

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 tbsp. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and separate the parsley into leaves. Chop the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in the pan and add enough water to cover them, followed by half the amount of water already in the pan. Bring the liquid to a boil and reduce heat. Place the finished peas on the edge of the stove directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for about 5 minutes, and then leave, stirring occasionally, on low.
While the vegetables are cooking, puree the chopped tomatoes using a blender. When the vegetables are soft, add the parsley leaves and fry for another 5 minutes, then add the tomato puree and stir everything. Continue cooking for another 20 minutes on low heat. The vegetable mixture should be allowed to thicken and then the peas should be added to it along with the liquid in which they were boiled. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and... place pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup simmer for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

This is interesting

The most unconventional use of fresh peas was invented by culinary specialists in England; in some restaurants with a “family menu” you can see... green pea ice cream.