Sentences with phrase «frozen green peas»

Add 1 cup of frozen green peas to the chicken, and stir.

It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket.

Top curry sauce with frozen green peas, followed by sliced canned potatoes, chickpeas and cilantro.

Fresh or frozen green peas work well in this dish, which also contains string beans and goat cheese.

I made this only with plain frozen green peas and added some chicken breast, and it was great!

Use green beans, bell peppers, or frozen green peas instead.

1/2 cup canola oil 2 onions, chopped 1 whole chicken cut into pieces or 6 chicken breasts, cut into cubes 1 can chopped tomatoes 3 tablespoons Durban Masala or red curry powder 1/2 teaspoon garam masala 1 tablespoon each chopped fresh ginger and garlic 1 pod cardamom 1 cup frozen green peas Chopped cilantro for garnish.

As soon as liquid begins to steam, add frozen Green Peas and cover with a tight fitting lid and cook for 3 minutes.

chicken 2 pints cherry tomatoes 2 green bell peppers 1 large onion 1 small jar pimento stuffed green olives 1 small bag frozen green peas paprika saffron bay leaf white rice 1 quart chicken broth 16 oz.

1 lb frozen green peas, thawed 1 c silken tofu 1 c chopped cilantro 3 scallions, chopped 1 Tbsp fresh lime juice 1 tsp wasabi paste

I especially like to make it with the small frozen green peas called petits pois.

Don't have snap peas, will sub frozen green peas and in place of olive oil I'm using white truffle oil.

Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

Toddlers are often fond of fresh or frozen green peas due to their sweet taste.

2 medium - size carrots, peeled 2 bunches green onions (about 16) 1 cup instant polenta 2 cups purchased pregrated carrots (or 4 medium - size carrots, grated) 1 cup frozen green peas, thawed 1/4 cup grated Parmesan cheese 2 Tbs.

1/2 c green peas (I use frozen green peas, that I defrost by running under water.)

1/3 cup roughly chopped cilantro 1 (16 - ounce) bag frozen green peas *, thawed 1 avocado, peeled, pitted and roughly chopped 4 green onions, sliced 3 cloves garlic 4 to 6 tablespoons lime juice

1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas

also, I added some frozen green peas to mine.

In the case of frozen green peas, it's not uncommon to find 300 milligrams of sodium in one cup of frozen green peas — approximately the same amount as found in reduced sodium canned peas.

If you decide to blanch and freeze your green peas, we recommend a maximum storage period of 6 - 12 months.

for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas

Filling 3 large Portobello mushrooms — sliced 5 ounces baby spinach 1/4 large yellow onion — sliced 1/2 cup fresh or frozen green peas 3/4 cup fresh coconut meat little more than 1/4 cup coconut water 1 handful cilantro 1/4 cup Irish moss — soaked in hot water for at least 10 minutes 2 teaspoons green curry paste 1 teaspoon raw agave nectar sea salt to taste

Pour in the red and green bell pepper, carrot, and frozen green peas.

Note to myself... next time add a few fresh or frozen green peas to add additional color and texture.

Spicy Carrots and Green Peas: 2 teaspoons canola oil 1 large clove garlic, minced 1 - 2 teaspoons green curry paste (it's fiery, so start with 1) 1 generous pinch ground cumin 1 generous pinch ground coriander 1 cup baby carrots, cut on the diagonal into 3 - 4 pieces each 3/4 cup water 1 cup frozen green peas 1 tablespoon vegan fish sauce salt to taste

Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)

can of diced tomatoes 5 c of chicken stock 4 carrots, sliced on a diagonal 1 Parmesan rind + 2 tbl of grated cheese 2 handfuls of baby spinach leaves 1 zucchini, sliced thinly 1/2 c of frozen green peas, or fresh if you have them 1 15 oz.

Use any combination of delicate green vegetables, such as snow peas, spinach, frozen green peas, or edamame.

Ingredients: 5 dried shiitake mushrooms 1 Tbsp sesame oil 1 tsp ginger, minced 1 clove garlic, minced 1/2 carrot, finely chopped 1/4 cup fresh or frozen green peas 1 block tofu, diced 1 or 2 tsp chili bean paste or other spicy chili paste 2 Tbsp tamari 1/4 tsp salt 2 tsp potato starch 2 green onions, sliced

2 Tablespoons Olive Oil 1 Medium Red Onion, Diced 4 Cloves Garlic, Minced 4 Cups Shredded Red Cabbage 1/3 Cup Black Quinoa 2 Medium Purple Potatoes, Peeled and Diced (About 1 Pound) 1 Bay Leaf 4 Cups Vegetable Stock 2 Tablespoons Red Miso Paste 1/2 Teaspoon Ground Black Pepper 1/2 Teaspoon Dried Rosemary, Crushed 1 Tablespoon Sherry Vinegar 1/2 Cup Frozen Green Peas

Luise's Green Pea Soup Serves 4 1 tablespoon extra virgin olive oil 1 onion, chopped 1 clove garlic 1/2 teaspoon sea salt 1 pinch of chili powder 1,5 cup (4 dl) frozen green peas 4 cups (1 l) vegetable broth 1/2 lemon (juice) 1/3 cup (0,8 dl) oat cream thyme

Add curry powder or curry paste to taste to a serve of Easy Mince, along with a handful of tinned, rinsed chickpeas and a handful of frozen green peas or spinach.

Add in cooked pasta, ricotta, feta, goat cheese, frozen green peas, cooked tomatoes and salt / pepper.

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut

3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut into 1» pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to taste

3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal

Frozen green peas.

Ingredients: 2 cups uncooked bow tie pasta (210 grams) 2 tablespoons unsalted butter, divided 1/2 medium onion, chopped 1 clove garlic, minced 2 cups fresh asparagus pieces (270 grams, with ends chopped and discarded) 1 cup frozen green peas (145 grams) 1/4 cup crumbled feta cheese (40 grams) 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper

Ingredients: 8 ounces uncooked orzo 1 pound asparagus spears, cut into 2 - inch - long slices (snap off rough ends before slicing) 1 cup frozen green peas, thawed 3 ounces fresh Parmesan cheese 1⁄2 teaspoon salt 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1⁄2 cup thinly sliced fresh basil leaves (about 10)

* 3 Tablespoons shallot oil * 1/2 teaspoon ground turmeric * 1/4 teaspoon ground cayenne * 1/2 cup thinly sliced shallots * 5 cups day - old cooked Jasmine rice * 2 teaspoons fish sauce * 1 cup frozen green peas * 2 - 3 Tablespoons golden crispy shallots * salt (optional) * lime wedges for serving (optional)

When I did this Tuesday night, I put out thinnly sliced carrots, chopped green onions, kale torn in small bite sized pieces, diced celery, and frozen green peas (that I ran hot water over for a few secs.)