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The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Pea pods are botanically fruit, since they contain seeds and develop from the ovary of a (pea) flower. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod.
I had some Celery in the crisper drawer, calling to be used.
I'm not the biggest fan of cooked Celery, but if it's in something, like this riff on medtran49 recipe, I'm good.
And I'm always looking for ways to bulk up the veg-component, the more the merrier!
I would also like to add that there...
This recipe has a simplicity to it that is often lacking in many recipes I make. But that doesn't mean it lacks flavour. It isn't a pilaf or a risotto, just a simple dish that tastes great.
If you're not vegan or dairy free, the original recipe uses 2oz of butter.
The recipe comes from a book...
That canned meat called Spam® is very popular in Hawaii.
"Hawaii consumes more Spam per capita than any other state, with five cans eaten per person per year—about 7 million cans total—according to Nicole L. Behne, a Spam senior product manager." (quote from slate.com)
WOW! I knew that we...
This recipe is inspired by Mughlai cuisine and the desire of the Mughals for recipes rich in nuts, mild spices, exotic combinations and dried fruit. However, the ingenuity of the Hindu chefs created a "korma" (traditionally made with meat) which pleased the Emperor Akbar.
I used tinned marrowfat peas in this curry. Maybe that is controversial but I happen to love them. They are the sort of peas used in the UK to make fish and chip shop 'mushy peas'. I love their sweet yet earthy taste in this curry. Please feel free to substitute frozen peas. The taste will be...
Seppioline in Umido con Piselli e Salsa di Pomodoro, a very popular fish recipe in Italy, it can also become either an unique course if accompanied by slices of toasted bread or served with polenta or mash.
Serves 4, Preparation 15 min, Cooking 15 – 20 min
700 g fresh baby cuttlefish...
2 1/2 ounces lean pancetta, cut into lardons (strips about 1 inch long and ½ inch thick)
1 1/2 tablespoons peanut oil
4 chicken legs (about 2 3/4 pounds), left whole or cut into 2 pieces each, ends of the drumsticks and skin removed (about 2 1/4...
An easy-to-make tasty contorno where to taste the sweetness of peas with the savouriness of pancetta and the final citrus note of lemon zest, all combined into soft beaten eggs mix.
Serves 2-3, Prep 10 mins, Cooking 15-20 mins
300 g fresh or frozen peas
100 g diced smoked Pancetta
Spezzatino di Manzo con Piselli, is a classic Italian Secondo Piatto, typical of wintertime, where beef chunks are slowly cooked in the broth becoming very tender.
However, I have moved away for a moment by replacing the classic preparation with white wine, with a full-bodied beer, double malt...
Serve 4, Preparation 10 minutes, Cooking 20 minutes
Potato Gnocchi, about 900 g
250 g fresh ricotta
50 g grated Parmigiano cheese
200 g fresh or frozen peas (canned too)
1 onion, sliced
salt, to taste
EVOO – Extra Virgin Olive Oil, 2 tablespoons
For each person, 220 g of gnocchi...