What to cook from split peas. What to cook from green peas (6 photos)

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 different terms maturation - early, middle and late. Brain peas are the most delicious; their grains have a slightly wrinkled surface, they are good both in 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 sweet 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 the short shelf life, it is often used for cooking canned peas. Peas in any form are used to make soups, salads and sauces. It is used as 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. Fresh peas Boil in water with the addition 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 cold water. Place in a saucepan and add oil or heavy cream, warm up 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, and as a side dish for meat and fish dishes, to 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. Marinated spicy cucumber cut into slices, chop finely 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 in oil tomato puree. Place peas from a jar into the broth and boil, season with fried vegetables and tomatoes. Serve with parsley and garlic croutons.

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

Omelet with green peas. On a quick fix can be cooked delicious omelette 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. At 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 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. Ready sauce Place green peas on fried pork chops.

Peas - low calorie product. Although it is rich in proteins, it contains very few carbohydrates. So pea dishes are nutritious and dietary, at the same time they are relatively inexpensive, rich in vitamins B and K. Peas also contain large quantities of selenium, which prevents the formation of cancer cells.

The only disadvantage of the product is that it causes increased gas formation in the intestines. And all because coarse fibers peas are practically not digested in the small intestine and, once in the large intestine, are completely taken over by intestinal bacteria. When combined with sugar, which is also present in peas and leads to fermentation, bacterial activity results in the formation of a real flammable gas.

In the East, where they love dishes from, they figured out how to combat this effect - with the help of spices. Cumin and coriander cope well with this inconvenient problem, so they are added to pea dishes during cooking. Indian asafoetida is also designed to reduce the formation of gases; it is added to boiling oil before stewing vegetables.

In front of everyone beneficial properties peas have contraindications. The consumption of dry peas should be limited to people with inflammatory diseases stomach and intestines, circulatory disorders, acute nephritis and gout.

1. Pea puree.

By the way, very tasty alternative mashed potatoes, definitely try it!

Ingredients:
2 cups dry peas
vegetable oil (olive, corn, any without a specific odor)
3 tomatoes
1 carrot
1 large onion
a couple of garlic cloves
salt
favorite spices (black ground pepper, ground fenugreek, turmeric, paprika, ginger)

Soak the peas in water overnight. Drain, rinse the peas and cook in a small amount of water until tender. Add salt to taste.

While the peas are cooking, saute in a frying pan. Add spices, crushed garlic and, after 2 minutes, onions and carrots into the heated oil. As soon as the onion turns golden, add the peeled tomatoes. When the vegetables are ready, lightly salt them and place them together with the butter in the pan with the peas.

There should be very little water left. The peas are ready. Take an immersion blender and puree the peas and vegetables.
Yum-yum! good protein dish- equivalent to meat.

2. Regular pea falafel

Ingredients:
1 cup peas (preferably split)
4 cloves of garlic
1 onion
spices (ginger, hot pepper, turmeric, cumin)
greens (cilantro,)
slice of loaf
salt
3-4 spoons of pea flour
deep frying oil

Soak the peas overnight. Then rinse the peas and place in a colander, allowing them to drain well for an hour. Add all the ingredients (except flour and butter) to the peas and grind in a blender. If the dough is too stiff, add a little water; if it’s runny, add more. pea flour.

Roll into balls (3 cm in diameter) and deep fry on all sides.

Lemon and tahini (sesame sauce) are served with the finished balls. But you can pour the finished balls regular sour cream- incredibly tasty!

3. Pea casserole in a slow cooker

Ingredients:
1 cup peas
1/2 can canned corn(100-150 grams)
50 grams hard cheese
2 eggs
1 tablespoon sour cream
1 teaspoon salt
olives (10-15 pieces)
bunch of dill
spices ( dried garlic, green onions and basil, ground coriander and black pepper)
vegetable oil

Soak the peas overnight, rinse and boil until tender. Blend until pureed (not completely pureed).
Mix eggs, sour cream, vegetable oil, chopped dill, salt and spices.

Add corn, grated cheese and egg mixture- mix and pour into the multicooker bowl.
Cook on Bake mode for 40 minutes. Ready casserole place on a plate. Serve with sour cream.

4. Sweet balls "Laddu"

Ingredients:
0.5 kg of pea flour (you can buy ready-made or grind pea flakes in a coffee grinder)
0.5 kg butter
250 g sugar (grind into powder)
0.5 cups ground nuts
0.5 cups coconut flakes
1 tsp cinnamon or 0.5 tsp. cardamom (crushed seeds)

Melt butter in a frying pan with high sides and add pea flour. Stir for 15 minutes to prevent the mixture from burning. Add nuts, coconut and spices and stir for another 2 minutes.

Remove from heat and add to mixture powdered sugar. Mix thoroughly.

When the mass has cooled down a little, but becomes comfortable, start rolling balls out of it (3 cm in diameter). Wet your hands so the balls will take the desired shape more easily.

Place the cooled balls in the refrigerator to harden completely.

This is a very simple and delicious dessert.

Bon appetit!

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

It also contains large number 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 chicken breasts boneless and skinless
• 1 cup quinoa
• 2 cups unsalted chicken broth
• 3 large carrots, cut into rounds
• 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 tender, more 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 garlic clove, crushed
• 1 cup chopped onion
• 1 cup low-calorie chicken broth
• 1/2 cup chopped parsley
• 1 1/2 cups grated cheese Pecorino Romano
• 1 1/2 cups Ricotta cheese whole milk
• 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 combine. If the dish turns out too dry, add a little water in which the lasagna was cooked.
• Rearrange ready lasagna on large dish. Top with fresh mint, pepper, Riccotta cheese, remaining Pecorino and drizzle 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 eggs and green onions with 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. crushed fresh leaves tarragon
• 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.

From time immemorial, this culture has been treated with respect in the Celestial Empire, considering peas a symbol of fertility and wealth.

It has long been known that peas are a real storehouse of vitamins, beneficial amino acids, iron, potassium and phosphorus. In addition, in terms of protein reserves, it is in no way inferior to beef.

Many recipes have been invented for soups, salads, main hot dishes, sauces or baking fillings, the obligatory ingredient of which is peas. All you need to do is choose the ones you like. For example, from frozen green peas you can whip up a wonderful French side dish for meat, poultry or fish. The peas are quickly boiled in boiling salted water, drained in a colander, and then combined with mint, pickled onions and lettuce leaves and seasoned with creamy sauce.

Indian cooks like to add green peas to hot appetizers, stews or soufflés, and bake them in cheese. In Eastern European cuisine, aromatic pea soups with smoked knuckle or pork ribs.A business card Israeli cuisines have long been home to hummus and falafel - the famous pasta and deep-fried balls made from chickpeas, a Turkish variety of peas.

But so that our hero preserves as much as possible taste qualities After heat treatment, it is worth remembering a few tips. Before cooking, sort out the peas, add cold water and leave for 6-7 hours.

Soaking can significantly reduce cooking time. The main thing is not to overexpose the peas in water, otherwise they may turn sour. Cook peas for low heat, under the cover. If the water in the pan has boiled, you need to add boiling water (but not cold water!). It is better to add salt at the end of cooking, since salt slows down the boiling.

For those who love green pea treats, let us remind you that when frozen they completely retain their properties. vitamin composition, taste and aroma and does not require long-term cooking.

For 4 persons: green peas - 100 g, kefir - 100 ml, eggs - 2 pcs., sugar - 1 tsp, white cabbage - 200 g, cheese - 100 g, wheat flour - 3 tbsp. l., garlic - 1 clove, butter - 40 g, baking soda - on the tip of a knife, salt, ground black pepper

Mix kefir, salt, sugar, soda, eggs. Add pepper and flour. Beat with a fork. Chop the cabbage and mash with salt and hands. Grate cheese and garlic. Add cabbage to kefir mixture. Pour into a greased pan. Sprinkle with peas and cheese on top. Bake for 30-40 minutes at 180°C.

Calorie content per serving 284 kcal

Cooking time from 60 minutes

4 points

For 4 persons: green peas - 150 g, wheat flour - 1 cup, eggs - 1 pc., milk - 150 ml, baking powder - 1 tsp, turmeric - 0.5 tsp, herbs (any), vegetable oil, salt

Sauté frozen or fresh green peas in a frying pan hot water a few minutes, then knead. Let cool. Beat the egg with milk. Sift the flour along with baking powder, turmeric and salt. Gently pour in the egg-milk mixture, stirring so that no lumps form. Add mashed peas and herbs. Leave the dough to stand for 20-30 minutes. Cook pancakes over hot vegetable oil 2 minutes on each side until golden brown.

Calorie content per serving 155 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 6 points

For 8 persons: dry peas - 500 g, smoked pork ribs - 500 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 3 cloves, raw smoked brisket - 100 g, dill - a bunch, vegetable oil, salt, ground black pepper

Rinse the peas, cover with cold water and leave for 4-5 hours. Cut the ribs into pieces, add water (3 liters) and cook for 1-1.5 hours until the meat begins to easily fall away from the bones. Remove the ribs from the pan and cut the meat into pieces. Add peas to the pan and cook for 30 minutes. Then add the diced potatoes and cook for another 20 minutes. Fry chopped onions and carrots in vegetable oil. Place them in a saucepan with soup, return the meat to the soup, add salt and pepper, and cook for 10 minutes. Finely chop the dill and garlic, cut the brisket into thin strips. Put everything into the soup and keep on fire for 1-2 minutes. Let sit for 30 minutes before serving.

Calorie content per serving 532 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: frozen green peas - 100 g, basmati rice - 200 g, chicken fillet - 250 g, carrots - 2 pcs., onions - 1 pc., vegetable oil, salt, ground black pepper

Cut the chicken fillet, put it in a frying pan and fry in oil until golden crust. Chop the carrots and onions, add to the meat, add salt and pepper. Sort the rice, rinse with cold water, pour into a frying pan, stir, add a little hot water, cover with a lid and simmer over low heat for 15 minutes. Thaw green peas at room temperature, drain the resulting liquid. Then add it to the pilaf, stir and simmer the dish over low heat until all the liquid has evaporated. To make the pilaf more rich and bright color, you can add a little turmeric during cooking.

Calorie content per serving 217 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: green peas - 200 g, baguette or ciabatta - 6 slices, avocado - 0.5 pcs., garlic - 1 clove, lemon - 0.5 pcs., greens (any) - a bunch, olive oil, salt, ground black pepper

Squeeze juice from lemon. Slice baguette or ciabatta. Dry until golden brown crust on dry and hot frying pan. Peel the avocado and sprinkle with lemon juice. Mash the pulp with a fork. Place green peas in a colander and blanch in hot water for 5 minutes. Finely chop the garlic clove and herbs, add along with the peas to the avocado pulp. Drizzle with oil. Salt and pepper. Mix thoroughly. Spread the prepared mixture onto the bread.

Calorie content per serving 202 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 3 points

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