green/garden peas

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.

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  1. kaneohegirlinaz

    Recipe Chicken & Saffron Rice

    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...
  2. SatNavSaysStraightOn

    Recipe Risi e Bisi (Pea & Rice)

    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...
  3. Hawaii-Style Fried Rice

    Hawaii-Style Fried Rice

    I never know that there was such a thing, I just make Fried Rice they I've always eaten it back home in Hawaii. This round though, I finally found some Dark Soy Sauce.
  4. Pork Guisantes or Pork And Peas

    Pork Guisantes or Pork And Peas

    This is a Filipino dish that is quite popular in Hawaii:
  5. kaneohegirlinaz

    Recipe Hawaii-Style Spam® Fried Rice

    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 WOW! I knew that we...
  6. karadekoolaid

    Recipe Navratan Korma ( 9 Precious Jewels)

    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. Ingredients (For 6-8...
  7. Morning Glory

    Recipe Mattar mushroom

    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...
  8. MypinchofItaly

    Recipe Stewed Baby Cuttlefish with Peas and Tomato Sauce

    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...
  9. TastyReuben

    Recipe Chicken Jardiniere

    Chicken Jardiniere Serves 4 Ingredients 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...
  10. MypinchofItaly

    Recipe Peas with Pancetta, Eggs and Lemon Zest

    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 2 eggs 3...
  11. MypinchofItaly

    Recipe Beer-Flavoured Beef Stew with Peas

    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...
  12. MypinchofItaly

    Recipe Potato Gnocchi in Peas and Ricotta Creamy Sauce

    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 Method For each person, 220 g of gnocchi...
  13. Gnocchi with Green Peas and Ricotta Creamy Sauce.jpg

    Gnocchi with Green Peas and Ricotta Creamy Sauce.jpg

  14. Stewed Peas with Pancetta and Beaten Eggs.jpeg

    Stewed Peas with Pancetta and Beaten Eggs.jpeg

  15. Stewed Peas with Pancetta and Beaten Eggs.jpeg

    Stewed Peas with Pancetta and Beaten Eggs.jpeg

  16. Cream, Pea and Ham sauce.jpeg

    Cream, Pea and Ham sauce.jpeg

  17. Pea and Buttermilk Soup.jpeg

    Pea and Buttermilk Soup.jpeg

  18. Pea and Buttermilk Soup.jpeg

    Pea and Buttermilk Soup.jpeg

  19. Pea and Buttermilk Soup.jpeg

    Pea and Buttermilk Soup.jpeg

  20. Green Pea, Turmeric and Thyme Frittata.jpeg

    Green Pea, Turmeric and Thyme Frittata.jpeg

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