Various pea dishes - recipes for all occasions. What to cook from green peas (6 photos)

Peas are herbaceous annual plant, a member of the legume family. Very elegant and beautiful, with thin leaves, tendrils and flowers characteristic of legumes. Blooms more often white, sometimes pink. Some varieties bloom purple and fuchsia. It is one of the first crops to be mastered by man.

Regular use of this product helps to normalize the functioning of the digestive tract, relieves heartburn, and normalizes intestinal function.

These are perhaps the main reasons why peas are very popular among many housewives. But we will tell you how to prepare it in this article.

The content of the article:

How to cook peas in a slow cooker?

I would like to immediately note that cooking peas in a slow cooker will take you about 20 - 30% more time than in a regular saucepan. But at the end you can get a perfect product.

Recipe No. 1 . Pea porridge . Let's look at one of the simplest recipes for making porridge in a slow cooker.

Ingredients

Split peas (2 cups);
Water (4 glasses);
Salt;

1). First of all, we need to carefully sort out the peas and discard all the garbage. Next, we wash the grains, changing the water until it remains clear. Pour the washed cereal into a multicooker and fill it with water, after which we turn on the “stew” mode and cook for 2 hours.

2). Thanks to the slow action and long wait, you can get really cooked and very tasty peas. After the multicooker turns off, take out the porridge and stir thoroughly.

Salt can be added both before and after cooking.

The advantage of a slow cooker is that there is no need to soak the peas before cooking.

How to make pea puree?

Recipe No. 1. Classic recipe pea puree . Consider the recipe for one of the most budget options cooking pea porridge.

Ingredients

Peas (1 cup (split ones cook faster));
Water (2-3 glasses);
Salt;

1) . We clean the peas from debris, rinse with water and soak in cold water for several hours. Ideally, leave it on all night.

2) . Next, drain the old water, rinse again and fill with boiled water. First turn the heat on the stove to maximum so that the water boils quickly, then turn it down to medium and open the lid. Cook for 1.5 – 2 hours. I would like to note that, according to very sensitive people, it is necessary to remove the foam that forms during boiling. But in my opinion, it is not at all necessary to do this, since the peas are already almost sterile after soaking and washing. It's up to you.

3) . If all the water has boiled away, but the beans are not cooked yet, add a little (about half a glass) boiled water, stir over medium heat and let it boil too. As soon as the peas are cooked, remove from the stove, cover the pan with a lid and let simmer a little.

If you want to get a more delicate consistency, you will need to do this with a blender. If the puree turns out to be dry, you can add a little boiled water. You can also add a little milk.

Recipe No. 2. Spicy pea puree . This recipe can be an excellent solution for those who want to diversify their usual dish.

Ingredients

Peas (1 cup);
Water (2-3 glasses);
Carrots (1 piece, medium size);
Parsley, dill, basil, or other greens that you prefer;
Garlic (1 clove);
Vegetable oil (3 tablespoons);
Salt;

1) . The first three stages, as in the case of the previous recipe: soak, cook, crush, that is, prepare ordinary pea puree.

2) . Peel the carrots and herbs and dry. Grind all ingredients (garlic, carrots, herbs) in a blender (you can also use a meat grinder). Add the resulting pulp to the puree, add salt, add oil and mix everything thoroughly. For spiciness, you can also add ground black pepper to the dish to taste.

How to cook peas with meat?

Recipe No. 1 . Pea porridge with stew . Economical, practical and very delicious recipe cooking peas. I would also like to note that you can use meat instead of stew.

Ingredients

Dry split peas (1.5 cups);
Water (5 glasses);
Beef stew (300 grams);
Onion (1 piece);
Salt (2 teaspoons);
Ground black pepper (half a teaspoon);
Sunflower oil (2 tablespoons);

1) . We wash the peas, soak them in cold water, and leave them for about 5 - 7 hours.

2) . Open the stew and place it in a deep plate, separating the fat and all the liquid.

3) . Peel the onion and cut into half rings.

4) . Next, put the peas in a medium saucepan, add 3 cups of boiled water, cook for about 30 minutes, then pour in half the required salt and boil for some more time. Next, make puree from the cooked peas.

5) . Pour two tablespoons into the pan sunflower oil, heat it over low heat, add the onion here and fry for about 5 - 7 minutes.

7) . Pour in the spices (in my case ground black pepper), the remaining salt, stir, cover the top of the frying pan with a lid, reduce the gas and simmer in this position for about 5-7 minutes.

8) . Mix the prepared stew with onions with the prepared pea porridge and keep on fire for about 5 minutes.

How to cook peas with chicken?

Recipe No. 1. Pea soup with chicken . Despite the huge variety of dishes among all the cuisines of the world, a dish such as pea soup is quite popular.

Ingredients

Split peas (1 cup);
Chicken (300 gr);
Potatoes (2 pcs);
Carrots (1 piece);
Onion (1 piece);
Spices (salt, pepper, seasonings);
Vegetable (2 tbsp);

1) . Wash the peas and leave in water (about 2-4 hours). Then we put a pan of water on the stove and throw in the peas along with the chicken. As soon as the water boils, we need to reduce the heat and remove the foam, after which we leave to cook for about 45 - 50 minutes.

2) . While the broth is cooking, prepare the vegetables. Pass the carrots through a grater with large divisions, finely chop the onion and cut the potatoes into medium-sized cubes.

3) . Pour oil into a frying pan and fry the onions and carrots until golden brown.

4) . After the broth is ready, take the meat out of the pan and add the potatoes, which we cook for about 10 minutes.

5) . Next, add the finished roast here, but about 5 minutes after that, throw the meat back in, not forgetting to cut it into small pieces. At this stage, we also add spices here, which in your opinion will make the soup more tasty.

6) . Cook the soup for another 10 - 15 minutes, then turn off the stove and let it simmer for about 10 minutes.

Pea soup with chicken is ready!

How to cook green peas?

Recipe No. 1. Green pea sauce.

Ingredients

Chopped onion (¾ cup);
Water (1 glass);
Green peas(2 glasses);
Butter (2 tbsp);
Flour (1 tbsp);
Heavy cream (½ cup);
Salt, pepper, nutmeg;

1) . Add 1 tsp into the water. salt, onion and boil. Add peas and cook for 5 minutes. Drain the water, leaving about ¾ cup, which will be needed for later use.

2) . Melt the butter, add flour, spices and heat until golden brown, remembering to stir so that nothing burns.

3) . Add cream and water from cooking vegetables, stir and cook over low heat until thickened.

4) . Add vegetables and bring to a boil.

Recipe No. 2. Spicy pea sauce .

Ingredients

Green peas (250 g);
Natural yogurt or sour cream (2 tbsp);
Chili pepper (1 pc);
Garlic (1-2 cloves);
Olive oil (2 tsp);
Lemon (1 piece);
Fresh mint (1 tbsp);

1) . Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper.

2). Mix all ingredients in a blender, add lemon juice and chopped mint.

Recipe No. 3. Baked soup

Ingredients

Tomatoes (6 pcs);
Onion (1 piece);
Garlic (2 cloves);
Vegetable broth (300 ml);
Green peas (400 g);
Tomato paste (2 tbsp);

1) . Place whole tomatoes, chopped onion and garlic on a baking sheet and place in a hot oven for about 30 minutes. The vegetables should become soft and have a light crust.

2) . Boil the peas and place in a sieve. In a blender, grind half the peas with the broth until smooth and rub through a sieve.

3) . Place all ingredients in a saucepan, add salt, and bring to a boil.

4) . Add greens and serve.

How to cook peas for a side dish?

Recipe No. 1. Pea side dish . Quite a tasty and satisfying dish.

Ingredients

Curry (to taste);
Onion (1 pc);
Vegetable oil (150 g);
Peas (500 gr);
Salt (to taste);
Tomato paste (150 g);
Carrots (1 piece);

1) . Wash the peas;

2) . Pour water into a clean saucepan and put it on fire.

3) . As soon as the water boils, add the peas. Boil for 1.5 hours.

4) . After boiling the peas until half cooked, add a little curry and stir.

6) . Place a frying pan on the fire, pour in vegetable oil and fry the onions and carrots. The vegetables should become golden.

7) . Add tomato paste to vegetables and stir.

8) . Place the boiled peas in a colander to drain excess juice.

9) . Place the peas on a serving plate and the sautéed vegetables on top.

10) . That's all, the delicious pea side dish is ready.

How to cook pilaf with chickpeas?

Recipe No. 1. Pilaf with chickpeas . Chickpeas have taken their rightful place in the recipe for pilaf with peas, and you can prepare such pilaf as follows.

Ingredients

Short rice (2 cups);
Beef (300 g);
Dry chickpeas (0.5 cup);
Sunflower oil (3 tablespoons);
Carrots (150 g);
Onions (150 g);
Garlic (3 heads);
Seasoning for pilaf (1 packet);
Zira (1 tsp);
Barberry;
Salt (2 tsp);

1) . Soak half a glass of chickpeas in regular boiled water overnight. During this time, it will swell and almost double in size.

2) . Prepare the beef, cut it into medium-sized cubes. Prepare vegetable oil.

3) . We wash the carrots, then peel both them and the onions.

4) . Cut the carrots into large pieces.

5) . Cut the onion into large strips.

7) . Wash the rice thoroughly in hot water and pour boiling water over it. Let it stand and swell.

8) . Prepare a glass of soaked chickpeas, seasonings and garlic. As for seasonings, we will use only cumin and barberry. But you can also use ready-made rice seasoning instead.

9) . Pour vegetable oil into a deep frying pan or cauldron and heat it over high heat, then reduce the heat and begin to fry the carrots and onions. Don't forget to stir so nothing burns. As a result, (after about 15 - 20 minutes) you should get golden onions and carrots.

10) . Next we start frying the meat. We move the zirvak and put the meat in the cauldron. This will take you about 10 minutes. It should release its juice and fry slightly. After this, mix the zirvak and simmer for about 5 minutes.

11) . Now we need to add 2 cups of boiling water, seasonings, cumin and salt to the cauldron. Stir and continue to simmer the zirvak over low heat for about 15 minutes.

12) . Add soaked chickpeas to the cauldron.

13) . Carefully place the rice and three heads of garlic into the cauldron, then flatten the rice and add a little boiling water. The rice should be completely covered with water. Cook the pilaf over low heat, while not forgetting to control the situation. Remember, the water should not boil away quickly, and if this happens, you can add it.

14) . After all the water has boiled away and the rice is still a little hard, remove from the heat, otherwise you will get rice porridge. The pilaf is covered with a lid, where it arrives on its own in about 15 minutes.

Fragrant pilaf with chickpeas is ready!

How to cook peas without soaking?

Recipe No. 1. Smoked pea porridge without soaking . It is better to use crushed peas, as they cook faster.

Ingredients

Peas (500 grams);
Water (1 liter);
Onions (1 piece);
Carrots (1 piece);
Tomato paste (2 tablespoons);
Salt, spices;
Bay leaf (2 pcs);
Vegetable little (60 ml);
Butter (40 g);
Greenery;

1) . We wash the peas with running water, then pour a glass of boiling water and leave for 15 minutes.

3) . While the peas are cooking, you can prepare the vegetables. Grate the carrots and cut the onion into half rings or cubes.

4) . Heat the vegetable oil in a frying pan, then fry the carrots and onions. Add tomato paste and do not forget to stir so that nothing burns. If you want to give the dish a smoked flavor, you can use smoked lard instead of vegetable oil.

5) . Checking the peas. Add salt, spices to taste, Bay leaf. Cook over this heat and with the lid closed for another hour. Don't forget to stir periodically.

6) . Add fried vegetables to the finished porridge. Stir, cover and cook for 10 minutes.

Delicious pea porridge is ready!

How to make pea salad?

Recipe No. 1. Salad with green peas and egg . A simple and inexpensive green pea salad.

Ingredients

Canned peas (100 g);
Parsley;
Boiled rice (150 g);
Boiled egg (3 pcs);
Bell pepper (1 piece);
Vegetable oil (100 g);
Salt (to taste);

1) . Cut off the base of the pepper, remove the seeds and cut into rings or strips.

2) . Wash the rice thoroughly in cold water, then add water and salt. Cook over low heat until fully cooked.

3) . Mix the cooked rice with chopped sweet pepper.

4) . Boil the eggs for about 10 minutes, after which we peel them and finely chop them to obtain the egg mass.

5) . Pass the green peas through a colander.

6) . Add peas and eggs to the mixed rice and pepper.

7) . Add vegetable oil, salt to taste and mix everything thoroughly.

8) . Decorate with parsley sprigs and serve.

Recipe No. 2. Green peas with smoked chicken .

Ingredients

Smoked chicken (500 g);
Green peas (500 g);
Egg white (from 3 eggs);
Onions (1 head);
Vegetable oil (20 g);
Table vinegar (20 g);
Mayonnaise (20 g);
Korean carrots (150 gr);

1) . Cut the chicken meat into cubes and lay out the first layer.

2) . Spread the second layer with green peas and coat with mayonnaise.

3) . Cut the egg whites into cubes (if desired, you can also add the yolk here), spread with mayonnaise.

4) . Fry the onion, cut into half rings, in vegetable oil until golden brown, then drain the oil and mix the onion with vinegar and mayonnaise.

5) . Place a layer of Korean carrots on top of the fried onions. We do not grease the last layer with mayonnaise.

6) . Leave for a few minutes so that all layers are soaked and the salad can be served.

To prepare a less fatty salad, the amount of mayonnaise added can be reduced.

How to cook peas for pies?

Recipe No. 1. Pea filling . Pea filling is extremely good for making homemade pies

Ingredients

Dry shelled peas (1 cup);
Onions (2 heads);
Vegetable oil;
Salt, ground black pepper;

1) . We thoroughly clean and wash the peas.

2) . Fill the washed peas with water and place on the stove. Bring to a boil, skim off the foam, reduce heat and cover with a lid. In this position, cook the peas until they are completely boiled (about 1.5 - 2 hours), remembering to stir periodically.

3) . Cooked peas are practically a finished puree with individual inclusions of peas that have retained their shape. If desired, the pea mass can be rubbed until smooth, but you can also leave it, since peas that have retained their shape are chewed quite easily.

5) . Add the onion to the pea puree, salt and pepper to taste and mix.

Peas came into our lives a very long time ago. Over the years from peas a lot has been invented many different dishes. Its benefits for our body are simply inestimable; it is worth our attention as often as possible.

The most common dishes from peas are pea soup and pea puree, but these are far from the only dishes, which can be prepared with kitchen cabinet a pack of peas. Try some of these recipes to add variety to your family's diet.

Pea cutlets
Deep fried pea balls
Pea casserole
Vegetable casserole with peas
Vegetable aspic with peas
Peas with rice and ham

Pea cutlets

Pea cutlets

Delicious and satisfying pea cutlets will be a great variety for your family. They can be easily prepared during Lent, and they can also be served instead of a traditional side dish for meat dishes or various salads.

Your kids will love these cutlets. I serve them as pancakes with sour cream or any other sauce you like.

To prepare pea cutlets you will need:

Dried peas – 300 g;
Chicken egg – 1 piece;
Onions – 50 g;
Carrots – 50 g;
Salt - to taste;
Ground pepper - to taste;
Wheat flour – 4 tablespoons;
Garlic – 2-3 cloves;
Refined sunflower oil - for frying.

Let's start cooking:

For cooking, it is better to pre-soak peas in water for 5 hours or overnight, but if you soak them overnight, keep them in a cool place so that they do not ferment.
Let the peas cook. It should be cooked until done. Don’t pour too much water, better add it during cooking if necessary, because if there is a lot of it, you won’t be able to drain it. Allow the finished peas to cool to room temperature.
Peel the onion and chop coarsely.
Peel the carrots and cut into pieces as desired.
Peel the garlic.
When the peas have already cooled, pass them through a meat grinder along with onions, carrots and garlic.
Season the resulting mass with salt and pepper to your taste.
Add the egg to the cutlet mass and mix everything well just with your hands.
Then add flour to the mixture, add it 1 tablespoon at a time, knead thoroughly after each spoon. The amount of flour may vary depending on the dryness of the peas and the quality of the flour. You should get a dense mass, but not too tight.
Form cutlets from this mass. Fry the cutlets in vegetable oil until golden brown on both sides.
Serve the finished cutlets with sour cream, other sauce or vegetable salad.

Bon appetit!

Deep fried pea balls

Deep fried pea balls

Pea balls a great dish for any occasion, they can be prepared simply for lunch or served at festive table. The dish is very nutritious and no less tasty.

Smoked cheese gives the balls a pleasant aroma and smoked taste, making them more tasty. My children love them very much and eat them with great pleasure. These balls are most delicious when hot, until the crust loses its crunch.

To make pea balls you will need:

Boiled peas – 350 g;
Smoked sausage cheese – 150 g;
Green or onion - to taste;
Egg – 1 piece;
Breadcrumbs - 3 tablespoons;
Ground pepper - to taste;
Salt - to taste;
Flour – 4 tablespoons;
Fresh dill - to taste.

Let's start cooking:

The peas must first be filled with water. Then drain the water, add fresh water, add a little baking soda For fastest cooking and set to cook. It must be cooked until fully cooked. The peas should be thick, so do not add a lot of water for cooking, it is better to add more if necessary. Do not salt peas when cooking.
Let the cooked peas cool to room temperature. Then, if necessary, grind it using a blender or meat grinder.
Peel the onion and chop it as finely as possible, you can grate it. Add to peas.
Chop the green dill as finely as possible. Also add it to the peas.
Sprinkle breadcrumbs over the peas, break the egg, and add salt and pepper to your taste.
Grate the cheese onto a fine grater directly to the peas.
Mix the whole mass thoroughly, let the mass stand for 15 minutes.
Form balls from the pea mixture and roll them in flour.
Take the smallest saucepan, preferably stainless steel. You should not take a large one, the balls must be cooked and for a large pan you will need to use too much oil.
Once the oil is hot enough, carefully drop the balls into it. While they are boiling in the oil, stir them gently. Fry them until golden brown.
Then take a large plate and cover it paper towel or thick napkins. Place the balls on a lined plate to remove any unnecessary oil from the balls.

Your pea balls are ready to serve!

Pea casserole

Pea casserole

This pea casserole will be another one in your cookbook. It turns out very tender and pleasant to the taste. Peas make it very nutritious and can be used as an independent dish for lunch or dinner. You can serve it with salads or meat or fish dishes.

To make pea casserole you will need:

Dried peas – 250 g;
Full-fat sour cream – 2 tablespoons;
“Dutch” cheese – 100 g;
Egg - 3 pieces;
Ground coriander - a quarter teaspoon;
Salt - to taste;
Ground pepper - to taste;
Refined sunflower oil – 2 tablespoons.

Let's start cooking:

Peas must first be cooked until fully cooked. If you want to make a casserole for breakfast, you can cook the peas the night before, so the casserole will take a minimum of time in the morning.
Allow the finished peas to cool to room temperature. If necessary, grind it using a blender or meat grinder.
Grate the hard cheese into the now cooled peas using the finest grater. You can replace it with smoked sausage, then the casserole will also smell like smoked meat.
Break the eggs into a separate bowl, add all the sour cream to the eggs (I often put 2 times more than in the recipe, it tastes better to me). Mix eggs with sour cream using a fork. Pour the mixture into the peas.
Add salt and pepper to your taste.
Add ground coriander and 1 tablespoon vegetable oil.
Mix everything thoroughly. You can do this using a blender or mixer.
Next, take a baking dish and grease it with the remaining oil. Place the pea mixture into the casserole dish.
Place the pan in the oven, preheated to 180°, bake the pea casserole for 30 minutes, it should brown.
Remove the casserole from the oven and let it cool. It is better not to serve it hot, it may crumble, but when it cools, it will become denser and will hold its shape.

Enjoy your meal!

Potato casserole with peas

Potato casserole with peas

This casserole is a great way to avoid throwing away food. If you have mashed potatoes or peas in the refrigerator, then you can prepare such a wonderful dish from them.

This casserole goes great with vegetable salads in the summer, and in our winter it goes great with a salad of Chinese cabbage. It turns out everything is very simple, cheap and incredibly nutritious.

To make pea and potato casserole you will need:

Potatoes – 300 g;
Dry peas – 100 g;
Onions – 50 g;
Egg – 1 piece (large);
Salt - to taste.

Let's start preparing the casserole:

You need to first add water to the peas, so they will cook much faster. (If I want to cook it for lunch, I pour in the peas in the morning while breakfast is heating up).
Then drain the water in which the peas have swollen and fill with clean water. (Don’t add a lot of water, you don’t need liquid puree, it’s better to add water during the cooking process, because excess liquid you won't be able to clean it up later. But if it turns out that the puree is a little liquid, grind dry peas in a coffee grinder to flour, and add it to the still hot puree, this will add thickness).
Cool the finished puree.
Peel the potatoes and cook them until tender.
While the potatoes and peas are cooking, prepare the onions. To do this, peel it and cut it as small as possible. Fry the onion as for soup in 2 tablespoons of vegetable oil.
When the potatoes are cooked, drain all the water and mash them, pouring in the fried onions instead of butter.
Combine both purees.
Add the egg to the pea and potato mixture and season with salt and pepper to your taste. (I sometimes add sour cream or mayonnaise, it turns out more tender).
Take a baking dish and grease it with the remaining vegetable oil.
Place the pan in the oven, preheated to 180°, bake until golden brown. (I do not indicate the time, because each housewife has her own mold size and baking will take place differently).
Remove the casserole from the oven and let it cool. It is best served chilled to room temperature.

Bon appetit!

Vegetable casserole with peas

Vegetable casserole with peas

I call this casserole “hello from summer”; in winter, this casserole goes just right. She goes to anyone meat dish or even a fish. Children eat this casserole with great pleasure.

Its biggest advantage is that all the ingredients can be purchased at any time of the year or prepared yourself in the summer, when vegetables are very affordable. Be sure to cook this delicious and healthy dish for your family.

For cooking vegetable casserole with peas:

Green peas – 300 g;
Cauliflower – 500 g;
Carrot – 100 g;
Sweet bell pepper – 100 g;
Egg – 4 pieces (large);
Wheat flour – 50 g;
Salt - to taste;
Ground pepper mixture - to taste;
Breadcrumbs - 3 tablespoons;
Butter – 20 g;
“Dutch” cheese – 200 g.

Let's start cooking:

To prepare, you need to immediately prepare all the ingredients.
If the peas are frozen, then pour them into a colander and let them defrost gradually while you prepare the rest of the vegetables. If you do not have frozen peas and cannot purchase them, you can replace them with canned green peas.
Take cauliflower and separate the florets.
Peel the carrots and cut them into thick slices.
Place a saucepan on the fire with big amount water. Let it boil.
As soon as the water boils, pour the carrots into it and let the carrots blanch for 10 minutes.
Then add all the cabbage and let them blanch together for another 5 minutes.
Drain the vegetables in a colander. Let them cool down.
Cut the pepper in half, remove the core with seeds, and finely dice the pepper.
Cooled vegetables, cabbage and carrots, also cut into small cubes. It is advisable that all vegetables are not too big in size larger size peas
Peel the onion and chop it as finely as possible.
Combine all the vegetables and mix them well together.
Now take the eggs and separate the whites from the yolks in different dishes.
Add salt to the whites to taste for the entire casserole, and also pepper to your taste. Mix the whites well with a fork.
Add the protein to the vegetables, mix the vegetables and protein well.
Take the cheese and grate it on a coarse grater into a separate bowl. Add half the cheese to the vegetable mixture. Stir the mixture with the cheese until it spreads evenly.
Now take the yolks, beat them with a fork, adding a little salt. Gradually add all the casserole flour into the yolks a little at a time. The mass should be homogeneous without lumps.
Now mix both masses (vegetable and flour) into one - this will be our casserole dough.
Now take a baking dish. Grease the bottom and sides of the mold very generously with butter; it is better if it is soft, so it will be easier for them to grease.
Now sprinkle the bottom and sides of the mold with breadcrumbs, after sprinkling, press them with your hand, they should cover the butter well, creating a small layer of breadcrumbs. If you don’t make such a layer, then getting the casserole out of the mold will be quite problematic.
Place the casserole mixture into the pan. Sprinkle it with the remaining cheese.
Place your casserole dish in the oven preheated to 180°. Bake the casserole for 40-50 minutes depending on the size of the pan. The cheese will indicate its readiness; when it is ready, it will turn brown.
Let the casserole cool a little, preferably until just warm, so its taste is most pleasant.
You can shake the cooled casserole out of the pan; I always leave the casserole in the pan, cut it into pieces and place it on plates.

Bon appetit!

Pasta with peas and cauliflower

Pasta with peas and cauliflower

Pasta is a completely everyday and ordinary food. But even they can be prepared in a very unusual and tasty way. This recipe is perfect for people who fast.

The dish is vegetable, with the exception of pasta, of course, but despite the fact that there is no meat in it, it is very nutritious and will easily fill you up.

To make pasta with peas and cauliflower you will need:

Pasta – 200 g;
Green peas – 250 g;
Cauliflower – 250 g;
Salt - to taste4
Onion – 100 g;
Refined sunflower oil – 2 tablespoons;
Greens - to taste.

Let's start cooking:

The first thing to prepare is the cauliflower. It requires the longest preparation. You need to separate the inflorescences from the cabbage. Boil these inflorescences in very slightly salted water until cooked, that is, until soft. Then place the cabbage in a colander and let all the liquid drain. Let it cool.
While it cools, peel the onion and chop it into small pieces, roughly as for soup.
Cut the cooled cabbage into cubes, approximately 0.5 cm in size, but naturally the inflorescences are not all even and therefore the pieces will of course turn out all different, but try to approximately maintain the size.
Pour vegetable oil into a frying pan and pour all the onions on it, fry the onions until soft and transparent.
Then add cauliflower to it.
Fry them together and add a little more salt and pepper to your liking. (I fry for no more than 7 minutes on high heat).
It is better to take small pasta; for this dish I buy pasta in the shape of shells. Boil them the way you usually boil them. Once they are ready, place them in a colander and rinse.
Pour the pasta into the frying pan with the cabbage, stir quickly so that they do not stick together, if necessary, add oil, butter or the same vegetable oil. Fry everything together for no more than 4 minutes.
Drain the liquid from the peas and add them to the pasta fried with cabbage. Mix everything.
Chop the greens very finely, add them to the dish and mix thoroughly.

This pasta can be served with sour cream or cheese sauce.

Bon appetit!

Vegetable aspic with peas

Vegetable aspic with peas

This dish is perfect for everyday life and holidays.. It will perfectly decorate any table. This aspic with peas and other vegetables will add a lot of new bright colors to any table on any occasion. This treat will be appreciated by your guests.

To prepare vegetable aspic with vegetables and peas you will need:

Canned green peas – 100 g;
Canned corn – 100 g;
Sweet bell pepper – 50 g;
Fresh champignons – 100 g;
Carrots – 50 g;
Green onion - to taste;
Olives – 40 g;
Bay leaf – 1 piece;
Allspice peas – 3 pieces;
Parsley - 3 sprigs;
Dill – 3 sprigs;
Gelatin – 20 g.

Let's start cooking:

The first thing you need to do is prepare the mushrooms. They are the only ones that require pre-cooking and you will need mushroom broth.
Rinse the mushrooms thoroughly. Remove any excess from the mushrooms. Cut them into thin slices. Place in a 2 liter saucepan.
Peel the carrots, cut into thin slices and place them in the pan with the mushrooms.
Pour 500 ml of water over the mushrooms and carrots. Place the pan on the stove. Add salt to the water according to your taste. Add bay leaf and allspice to the mushrooms. Cook everything until the mushrooms are ready.
While the mushrooms are cooking, pour in the gelatin.
When the mushrooms are ready, throw them and the carrots into a colander. Don't throw out the broth, you need it.
Add gelatin to the broth and stir well until it dissolves completely. Taste the broth for salt and add more if necessary. Let the broth cool.
For further preparation, take a beautiful transparent dish; if you then transfer the aspic onto a dish, then take any one.
Drain the corn and peas. Pour them into the prepared bowl.
Peel the pepper from seeds, cut it into thin strips or small cubes, it is at your discretion. Also put it in a bowl for aspic.
Finely chop the green onions and add to the rest of the ingredients.
Tear the dill and parsley so that the leaves are whole, this will make the aspic look much better.
Add cooled mushrooms and carrots. Mix everything.
Pour cooled broth with gelatin over all ingredients.
Place the pan with the filling in the refrigerator until it cools completely.
If you transfer the aspic onto a dish, then you need to place the form in which it has frozen for 10 seconds. hot water. Press the dish onto the top of the pan and quickly turn it over.

You can also prepare the aspic in layers. In order to do this, you need to layer the ingredients one by one, pour each ingredient with broth and put it in the refrigerator to harden, then lay out the next one, pour it again and let it harden, and so on until you have laid out all the ingredients in layers. This task is quite troublesome and takes a lot of time, but it turns out very beautifully.

Enjoy your meal!

Pork with peas in spicy sauce

Pork with peas in spicy sauce

If you want to cook pork in an unusual way , then this recipe will be a godsend for you. The dish is just not really tasty.

The peas in it go very well with meat. The spicy sauce makes everything together very tasty and quite unusual. This pork can be easily served on a festive table to treat guests.

To prepare pork with peas you will need:

Pork – 500 g;
Green peas – 2 cups;
Corn starch – 2 tablespoons;
Chicken broth – 250 ml;
Sugar – 25 g;
Voza – 30-40 ml;
Apple vinegar – 25 ml;
Soy sauce “Classic” – 3 tablespoons;
Ketchup is not spicy - 3 tablespoons;
Refined sunflower oil – 1 tablespoon;
Peanuts – 50 g;
Garlic – 2 cloves;
Canned pineapple – 200 g;
Green onion - to taste;
Fresh ginger – 2 teaspoons.

Let's start cooking:

You can take the meat from any part you like. (I always buy meat from the hind leg). Rinse the meat under running water. Cut the meat into pieces, approximately 2-3 cm in size, no more, but not less than 2 cm.
Take a large bowl that will fit the meat and allow you to mix it.
Pour the broth into this bowl, you can replace it with dry wine diluted with water 1:1, namely pour half a glass of wine and dilute with half a glass of water. By the way, with wine it turns out very tasty and even more unusual.
Add 1 tablespoon of corn starch, you can replace it with potato starch, but the taste will change slightly and you need less of it than corn starch, mix well so that the starch does not form lumps.
Pour the chopped meat into a bowl and mix well, all the meat should be coated with the broth and starch.
Place a thick skillet on the stove, I use an old cast iron skillet. Pour vegetable oil into it.
When the oil in the frying pan is hot, pour all the meat into it. Fry the meat until golden brown, but do not fry too much; the meat should just begin to brown slightly.
While the meat is frying, pour the rest of the starch and sugar into a separate bowl, mix them, add water and vinegar, mix thoroughly.
Add soy sauce and ketchup.
Mix thoroughly until the ingredients become a homogeneous mass.
Beat the peanuts until they become coarse crumbs.
Chop the green onions as you wish.
Ginger root needs to be grated on a fine grater, you should get 2 teaspoons.
Peel the garlic, chop it as finely as possible, no need to pass it through a press.
You can take the peas frozen; if they are frozen, take them out in advance and defrost them. You can replace frozen peas with canned ones, but then choose the highest quality and softest ones.
Drain the syrup from the canned pineapple; it is better to discard it in a colander so that all the syrup drips out. It is better to buy pineapple cut into pieces; if you have it in rings, cut it into pieces of about 1 centimeter.
When the meat starts to brown, add green onions, peanuts, ginger and garlic. Mix everything and fry together for 1-2 minutes.
Add peas and pineapple to the meat, fry everything together for another 3 minutes.
Then add the starch mixture to the meat, mix everything well and simmer for another 2 minutes.
Remove the meat from the stove.

You can serve this meat with any side dish to suit your personal taste.

Bon appetit!

Peas with rice and ham

Peas with rice and ham

This rice recipe is my favorite. It combines rice and peas along with ham and a creamy omelette. The taste is rich and delicate. This rice is very nutritious thanks to peas and ham.

Since the summer I have been preparing fresh peas, freezing them, so that in winter I can easily prepare such a tasty dish.

To prepare peas with rice and ham you will need:

Green peas – 300 g;
Dry rice – 200 g;
Ham – 200 g;
Egg - 3 pieces;
Refined sunflower oil – 3 tablespoons;
Salt - to taste;
Soy sauce - to taste.

Let's start cooking:

The first thing you need to do is prepare the rice. I always take a round one, but you can also take a long one, it’s optional. Cook the rice until almost done; it should remain completely, slightly, undercooked. Once it is ready, rinse it well.
Boil the peas for 5 minutes, discard the finished peas in a colander.
Take the eggs, break them into a deep bowl, beat them with a fork, and add a little salt to them.
Fry the omelette in a frying pan with a small amount of vegetable oil. Fry it on both sides until cooked. Cool the finished omelette and cut it into thin strips.
Cut the ham into small cubes.
Then take a deep frying pan and pour oil into it. When the oil is hot, add the ham and peas and fry them together for a couple of minutes.
Then add rice and chopped omelette to the pan.
Water everything soy sauce to your liking. I don’t put salt in the dish at all; I completely replace it with soy sauce.
Let everything fry together for another 2 minutes.
Remove the pan from the stove.

Your peas, rice and ham are ready!

Potato casserole with peas and trout

Potato casserole with peas and trout

If you like potato casseroles and fish pies, then you will probably like the recipe for this casserole. This casserole is simply two in one.

The trout makes the casserole moist, and the peas add tenderness and make it more nutritious. Feed healthy fish For children, using this casserole is as easy as shelling pears, they eat it with pleasure, precisely because of the peas, which they love so much.

To prepare potato casserole with peas and trout you will need:

Green peas – 200 g;
Trout fillet – 200 g;
Cheese “Dutch” or “Russian” – 200 g;
Potatoes – 0.5 kg;
Salt - to taste;
Butter – 25 g;
Egg – 1 piece;
Flour – 3 tablespoons;
Ground black pepper - to taste;
Ground nutmeg - to taste.

Let's start cooking:

You should start cooking with potatoes. It needs to be cooked until cooked, when it is ready, drain all the water from it. Salt the potatoes to your taste, add pepper and nutmeg to taste. Add butter and process as usual.
Let the potatoes cool to room temperature.
After it has cooled, add the egg and flour to it, mix everything thoroughly. You will get something like a test.
Take a baking dish and grease it with vegetable oil. (For any casserole, I grease the pan generously with butter or margarine and sprinkle with breadcrumbs).
Place the fish fillet on top of the potatoes. (If you don't have fillets, you can simply cut the fish fillets off the bones yourself). Lightly salt and pepper the fish to your liking.
Sprinkle green peas on the fish; you can use ice cream, but then defrost it first. It is not advisable to use canned ones, but if there is no other option, you can use peas from a can.
Take half the cheese and grate it on top of the peas using a coarse grater.
Then place the second part of the potatoes on top.
Grate the second part of the cheese on top of the potatoes using a coarse grater.
Place the pan in the oven, preheated to 180°, bake until the cheese is browned.
Remove the casserole from the oven and let it cool slightly.

These wonderful pea dishes are often prepared in our kitchen. Try to cook them too.

Enjoy your meal!

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Dishes made from green peas are very diverse. You can prepare almost anything from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add them to salads, first and second courses. fresh. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly dip them in cold water(you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy.

Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ cups water,
2 stacks of peas,
2 tbsp. butter,
1 tbsp. flour,
½ cup heavy cream,
salt, pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat until thickened. Add vegetables and bring to a boil.

Spicy pea sauce
Ingredients:
250 g peas,
2 tbsp. natural yogurt or sour cream,
1 chili pepper,
1-2 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper. Mix all ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. Perfect option for those who are sensitive to their figure.

Baked soup
Ingredients:
6 large tomatoes,
1 onion,
2 cloves of garlic,
300 ml vegetable broth,
400 g peas,
2 tbsp. tomato paste,
2 tbsp. greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place all ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream,
2 tbsp. dill greens,
1.3 liters of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven over medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.

Quick pea soup
Ingredients:
750 ml broth,
100 g pasta,
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion,
3 tbsp. grated cheese
salt, pepper - to taste.

Preparation:
In half the amount of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.

Green pea and leek soup
Ingredients:
1 leek,
500 g peas,
1 tbsp. butter,
2 ½ cups. vegetable broth,
¼ cup chopped mint,
1 tsp lemon juice,
sour cream, salt, ground black pepper.

Preparation:
Melt the butter, add chopped leeks, salt, pepper and simmer, stirring, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce the heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup using a blender and serve with lemon juice and greens. Place 1 tbsp on each plate. sour cream.

Cream of pea soup
Ingredients:
1 kg peas,
4 stacks water,
1 head of lettuce,
¼ tsp. ground white pepper,
2 tbsp. soft cream cheese,
3 tbsp. butter,
a pinch of lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add the peas and simmer, stirring, for 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve topped with cream cheese.

Vegetable soup julienne in French
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ head of white cabbage or cauliflower,
200 g green peas,
½ tbsp. butter,
salt, herbs.

Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon,
1 onion,
300 g rice,
2-3 tbsp. white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp. sour cream, yogurt or creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon with chopped onion in butter. Add risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste and add yoghurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce,
50 g butter,
2 tbsp. water,
3-5 tbsp. white wine,
a pinch of sugar, salt.

Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.

Summer pasta
Ingredients:
200 g peas,
1 onion,
1-2 cloves of garlic,
1 young zucchini,
a handful of asparagus,
1 bunch of spinach,
150 ml cream,
100 g grated cheese,
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas,
2-3 tbsp. white wine,
3 tbsp. creme fraiche or natural yogurt,
1 tbsp. greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms and peas in butter for 3 minutes, add wine and creme fraiche (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. When serving, sprinkle with chopped herbs.

Stew with green peas
Ingredients:
300 g meat,
2-3 potatoes,
1 onion,
1 carrot,
300 g peas,
1 tbsp. tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, add broth, salt and pepper and cook over medium heat until tender.

Frittata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas,
200 g broccoli,
grated cheese,
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.

Meat with green peas
Ingredients:
300 g meat,
1 onion,
1 carrot,
1 Bell pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.

Rice and peas side dish
Ingredients:
500 g peas,
2 stacks rice,
1 tbsp. butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Mix the finished rice with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.

Preparation:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp butter,
4 onions,
2 cm cinnamon sticks,
4 ½ cups water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes on high power – the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. Microwave for a couple of minutes, then separate the rice grains with a fork.

Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham,
1 tbsp. olive oil,
1 stack peas,
¾ stack. basilica,
¼ cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup chopped walnuts,
salt, pepper - to taste.

Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until Brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of grated cheese.

Garnish of peas and carrots
Ingredients:
1 cup carrots, thinly sliced
400 g peas,
3 tbsp. butter,
⅓ stack. brown sugar,
1 tbsp. lemon juice,
salt, pepper - to taste.

Preparation:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and cook, stirring, until the peas are soft. Season with salt and pepper.

Pea and tomato salad
Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

New potatoes with green peas and cream sauce
Ingredients:
15 pieces small new potatoes,
1 ½ cups peas,
100-150 g soft cream cheese with herbs,
¼ cup milk,
salt pepper.

Preparation:
Boil the potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and drain on a sieve. Mix cheese with milk, add salt and heat over low heat until boiling. Mix the potatoes and peas and pour over the sauce.

Omelette with peas

150 g frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of sharp cheese
- salt, spices to taste
- butter for greasing the pan

Grease the mold generously with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put them in a bowl of water, they will be ready in 5 minutes);

Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;

Place the peas in an even layer in the pan, pour in the egg-milk mixture, sprinkle with half the grated cheese and place in the oven for 10-15 minutes;

After about 10-15 minutes you will notice that the mixture is becoming thick in places. Sprinkle the remaining cheese on top and leave the cheese omelette in the oven until done. This will take another 10-15 minutes depending on the oven.

Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat cereal - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Ground black pepper and salt - to taste

Cooking method:

Peel and finely chop the onions. Melt the butter in a small saucepan. On it, fry thinly sliced bacon, wheat grits and onions in a frying pan for a couple of minutes. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four cups of boiling water, place the grits with bacon and liqueur in a saucepan, pour in lemon juice and pour in the broth. When the porridge boils, add green peas and cook over moderate heat for about twenty minutes. Season the prepared wheat lemon porridge with green peas with salt and pepper. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cups oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- a little parsley
- 2 cloves of garlic
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, add a glass of hot boiled water, boil for a couple of minutes, close with a lid, remove from heat and steam for five minutes. The porridge should turn out to be “sloppy”.
Scald the peas with boiling water and place in a blender with parsley, green onions and garlic. Grind until smooth.
Grate the potatoes on a fine grater.
Mix all ingredients, add egg, flour, salt, coriander and ground black pepper, mix everything. The dough should look like pancakes.
Place the pancakes with a spoon into a frying pan with hot vegetable oil and fry until golden brown on both sides.

Eggplant with green peas
Ingredients
eggplants - 150 g
fresh frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste

Cut the eggplants into slices, add salt and leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplants with green peas, add sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet - 700g., White bread, milk-1 tbsp., egg-1 pc., yolk-1 pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.

Soak bread without crust in milk and squeeze. Pass the fillet, onion and bread through a meat grinder, add the egg, salt and pepper. Pour boiling water over the peas for 5 minutes, puree (I do this not completely, but so that there are half peas), add the yolk and salt.
Using wet hands, form the minced meat into a flat cake, add the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.

Pea dishes are rich, first of all, in proteins, so excluding pea dishes from your diet is a big mistake, unless, of course, this is a doctor’s indication. Therefore, be sure to look at pea recipes with photos on the website. Their pea recipes will add variety to your menu. Imagine, peas are six times richer in protein than tomatoes. And young potatoes are inferior both in calorie content and in the presence of essential amino acids in them. First of all, such protein wealth is present in young peas - peas. In addition, peas contain vitamins A, B, C and PP (nicotinic acid).

If you don’t want to mess with dry peas, which need to be pre-soaked, then replace them in soups with frozen green peas. Recipe for this vegetable soup with celery allows you to take into account the tastes of all household members and choose the appropriate set of products

chapter: Pea soups

As nutritionists advise, for longer saturation you need to eat puree soups. In addition, such soups are easier to digest by the body. Among the legumes, peas are especially popular. It is not expensive, and almost everyone has it in their kitchen. Pea soup-puree,

chapter: Cream soups

You can make not only jellied meat from pork legs, but also a very tasty hot dish. Boiled pork legs on a pea bed with sauce from sauerkraut and viburnum combine both the first and second courses. The dish can be prepared in two stages:

chapter: Pork recipes

The recipe for vegetarian pea sausage will appeal to everyone who likes to cook “porridge from an axe.” Isn’t it amazing that in half an hour you can prepare homemade sausage without meat or animal products in general, which will be very similar in taste, color and smell?

chapter: Bean dishes

This recipe combines different flavors and textures, which makes the salad not only tasty, but also original, although the ingredients are the most common: sweet frozen peas, mayonnaise dressing, crispy fried bacon and green onions. Green salad

chapter: Pea salads

Dried peas make a delicious filling for fried pies; they can be added to baked goods, or made into purees and soups. Fried peas are another simple and hassle-free way to diversify your daily menu. This is probably the most budget

chapter: Bean dishes

Everyone will like this recipe for meatballs made from a mixture of boiled peas, rice and vegetables. First of all, it is suitable for those who observe fasting and vegetarians. Meat eaters can make vegetable meatballs as a side dish. You can serve meatballs with simple tomato sauce

chapter: Vegetable cutlets

The recipe for homemade meat soup with peas will appeal to the whole family, thanks to the addition of pickle brine. Tomato or cucumber marinade is best. The aroma of herbs and spices present in any marinade will provide the broth with a unique

chapter: Meat soups

For hummus with avocado, you need to choose ripe, creamy fruits so that when mixed with chickpeas, the finished snack has a uniform consistency. The finished hummus is served immediately, with flatbread or chips. But if some of the snack remains, she can

chapter: Hummus

To prepare pea soup with smoked meats, smoked ribs - pork or beef, or fattier brisket - are optimal. Choose the pumpkin variety for the recipe according to your taste, but it is advisable that it is not very sweet. For pumpkin soup,

chapter: Pumpkin soups

Hummus is good on its own, but with some additions it becomes even better. Try making pumpkin hummus. He will not only please appearance, because baked pumpkin will color the hummus bright orange, but will also surprise you with its taste. It turns out they were boiled

chapter: Hummus

Bozbash is an Azerbaijani soup, the obligatory ingredient of which is chickpeas. You can use any meat - beef, lamb, and even chicken. The meat should cook for quite a long time, so brisket, shoulder, or ribs are suitable. Mind

chapter: Azerbaijani cuisine

We offer a recipe for a simple meat soup with legumes for lunch. Peas, beans and lentils are taken in arbitrary quantities. The main thing is that everything is cooked at the same time. By the way, if you don’t like pork, replace it with chicken or turkey.

chapter: Meat soups

There are many recipes for pea soup with smoked meats. What they all have in common is that the peas are pre-soaked overnight. The next day, it is washed well, water is added and set to boil. To make the peas cook faster, everyone uses their own proven

chapter: Meat soups

For this Mexican soup, all legumes are taken in approximately the same quantity, so that the total weight is 120-150g. Suitable seasonings for the soup include turmeric, basil, black pepper, cumin and salt. For spiciness, you can add chili pepper. To the ready grief

chapter: Mexican cuisine

This pea soup with smoked ribs is served with cheese croutons, which are very easy to prepare. The whole recipe boils down to frying slices of bread in vegetable oil and sprinkling it with grated cheese. The soup itself is cooked with crushed yellow peas, which

chapter: Pea soups

Shurpa common in central Asia soup. Soups are prepared both with and without frying. This is a soup without frying, cooked with chickpeas (nukhat). You can use either beef or lamb, or pork. Peas must be soaked for at least 12 hours

chapter: Lamb soups

Traditional Russian jelly, which includes pea jelly, could be cut with a knife. I cooked pea jelly according to this recipe and tried it for the first time in my life. I responsibly declare that I lost half my life in vain. It's very tasty and satisfying. Our ancestors knew

chapter: Pea porridge