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Leftover Turkey Pasta with Bacon, Peas and Cream Recipe

Ingredients

  • 3 thick rashers streaky bacon or pancetta, diced small
  • olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • leftover turkey, chopped fairly small
  • 200g/7oz fresh or frozen peas
  • 2-3 tbsp double cream
  • salt and pepper

To serve

  • 200-300g tagliatelle, cooked according to packet instructions
  • fresh parmesan

Directions

  1. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
  2. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
  3. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
  4. Serve tossed with the cooked tagliatelle, with plenty of fresh grated parmesan on the table.

Creamed Peas on Toast Recipe

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Milk
  • ½ teaspoons Salt
  • 1 dash Pepper
  • 2 cups Frozen Peas

Directions

  1. Melt butter over medium heat in a 1 quart saucepan, and whisk in flour until well blended and smooth. Now very gradually stir in the milk. When milk is combined, add sugar, salt and pepper. Cook and stir until sauce beings to boil. Stir and boil 1 minute. Add frozen peas and stir.
  2. Cover pan and allow to simmer for 5 minutes over medium heat. Do NOT over cook these! Soggy peas will ruin this dish. You want them tender but firm.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

Tuna Noodle Casserole Recipe

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.

Ingredients

  • 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Layered Pea Salad

Ingredients

  • 1 cup creamy salad dressing (I suggest Miracle Whip)
  • 2 tablespoons white sugar
  • 5 (15 ounce) cans baby peas, drained
  • 1/2 cup finely chopped green bell pepper (optional)
  • 1 head iceberg lettuce, torn into bite-sized pieces
  • 2 cups shredded Cheddar cheese
  • bacon bits

Directions

  1. Stir together salad dressing and sugar in a large salad bowl or 9×13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
  2. Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
  3. Chill for at least 8 hours or overnight to blend flavors.

Sirloin-Snap Pea Stir-fry Recipe

Sirloin-Snap Pea Stir-fry RecipeIngredients

  • 2 3 oz. packages ramen noodles
  • 1 pound sugar snap peas
  • 3 tablespoons vegetable oil
  • 1 pound boneless sirloin steak, thinly sliced crosswise
  • 1/4 cup chopped fresh ginger
  • 3 garlic cloves, smashed
  • 6 scallions, sliced
  • 1 cup low-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon toasted sesame oil

Directions

  1. Cook ramen noodles as package label directs. Discard flavoring packets. Drain noodles. Boil snap peas for 2 minutes. Drain and rinse with cold water.
  2. Warm 1 Tbsp. oil in a skillet over medium-high heat. Add steak, stir-fry for 2 minutes. Transfer to a plate. Add remaining 2 Tbsp. oil to skillet. Stir fry ginger, garlic and scallions for 1 minute.
  3. Whisk together broth, soy sauce and cornstarch. Add to skillet; stir-fry for 1 minute. Add peas and steak; stir until hot. Stir in sesame oil. Toss in ramen noodles. Serve hot.

Vegetable Ramen Noodles Recipe

This vegetable ramen noodles recipe is one of the meals that is easy to make for dinner and warms up a cold winter evening.

Ingredients

  • Vegetable Ramen Noodles Recipe6 packs of ramen (seasoning removed)
  • 1 cup snow peas
  • 1/2 julienne carrots
  • 2 red bell peppers; sliced into strips
  • 1 cup shiitake mushrooms
  • 1 bundle of spring onions; chopped
  • 1 cup bean sprouts
  • 1 teaspoon grated ginger
  • 2 cloves of garlic; grated
  • 2 tablespoons olive oil
  • 1/2 cup brown sugar
  • 3 tablespoons hoisin sauce
  • 1/3 cup soy sauce
  • 1 teaspoon chili garlic sauce

Instructions

  1. Fill a pot with water and set to boil on medium heat.
  2. In a stir fry pan or wok, add in olive oil and bring to a medium heat. Add in snow peas, carrots, bell pepper, shiitake mushrooms, spring onions (chives saved to the side), and mung bean sprouts. Saute for 3 to 5 minutes. Remove to a bowl and cover with foil.
  3. Add noodles to boiling water. Cook for no more than 3 minutes. Drain.
  4. In a small bowl, add in grated ginger and garlic. Add in hoisin sauce, soy sauce, brown sugar, and chili garlic sauce. Whisk well. Lower heat on stir fry pan or wok to low. Add in one tablespoon olive oil and add sauce to pan. Cook for about two minutes. Add in noodles and toss until well coated.
  5. Remove noodles to large bowl and toss with vegetables. Top with fresh chives and serve.

Crunchy Pea Salad Recipe

Ingredients

  • 1 16-ounce package of frozen petite peas (slightly thawed)
  • 1 cup chopped fresh celery
  • 1/4 cup red onion, chopped
  • 6 slices of bacon…cooked, drained and crumbled (or 1/2 cup real bacon bits)
  • 1/2 cup salted cashews or dry roasted peanuts
  • 3/4 cup ranch dressing (or mayonnaise depending on your preference)
  • salt and pepper to taste

Directions

  1. Combine first five ingredients in a large bowl; mix well.
  2. Gently fold the dressing into pea mixture.
  3. Add salt and freshly ground black pepper.
  4. Refrigerate until ready to serve.

Serves 8.

Seven Layer Salad Recipe

Ingredients

  • 1/2 head lettuce, torn
  • 1 cucumber, peeled and chopped, or more to taste
  • 3 cups frozen peas, thawed
  • 2 cups shredded Cheddar cheese
  • 4 hard-boiled eggs, peeled and sliced
  • 1 cup creamy salad dressing (such as Miracle Whip(R))
  • 1/2 cup white sugar
  • 2 tablespoons white vinegar
  • 12 ounces cooked crumbled bacon

Directions

  1. Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9×13-inch casserole dish.
  2. Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.