Sentences with phrase «of yellow split pea»

Dig in to a hearty bowl of yellow split pea soup.

But somehow, until now, the charms of the yellow split pea have eluded me.

The flavor palette is complex but perfect - the nuttiness of the yellow split peas with the spice of ginger and curry, all in a creamy vehicle of coconut milk and punctuated with juicy pops of ghee - sauteed raisins.

I used chana dal instead of yellow split peas, since that's what I had on hand, and I sauteed a few leeks with the onions as well.

This is so funny, I had a bag of yellow split peas in my cupboard for a while, and I just made yellow split pea following the recipe you posted for the other split pea (green!)

1 1/2 cups of yellow split peas (this was a perfect consistency for us, however, if you wanted a thicker broth add in 1/2 a cup more split peas)

Then I realized there was a jar of yellow split peas in the pantry, and 5 cups of homemade turkey stock in the fridge — Oh Happy Days.

It's actually a purée of yellow split peas, sometimes also labelled as yellow pigeon peas, that is eaten as a spread or dip with bread.

The combination of yellow split peas (my favorite kind!)

Dahl filling is made of yellow split peas that need to be cooked.

I just inherited a bag of yellow split peas from a friend who was moving (score!).

Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto, it's also hard to beat as an afternoon snack.

If you can get hold of some yellow split peas, I would definitely try them.

This plant protein powder is most usually made of yellow split peas, and contains anabolic amino acids.

I thought I would share that I once saw a receipt for hummus made out of yellow split peas.

I was thinking that dahl is made of yellow split peas (because when I make it with curry it tastes exactly like it) but I just looked up dahl, and it can be made of a combo of lentils, peas, and beans.

Not exact matches

Bob's Red Mill 13 Bean Soup Mix contains a mixture of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black - eyed peas, yellow split peas, green split peas, and lentils.

Farro, a citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese and chives.

I've been wondering what to make of some coconut milk AND some yellow split peas!

Added regular onion and celery that had to be eaten soon, and didn't have yellow split peas, so I just doubled the amount of red lentils.

One of my favorite Ethiopian dishes is made from yellow split peas — I bet this would taste similar!

That said: The raisins are a brilliant addition and I added 1 cup of frozen corn towards the end because I was out of split yellow peas and the texture is good.

I love yellow split peas and would never have thought of this combination.

I forgot to note this in the write up, but to my taste buds the yellow peas have little / none of that that «cooked pea» flavor that puts many off the green split pea type dishes.

I made a delightful yellow split pea soup as well, last month, in the heart of Chicago winter (which for those of you who don't know, is no more fierce than other midwest winters, people just complain about them more).

Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender.

Here's the recipe: http://www.theppk.com/2008/10/ethiopian-spicy-tomato-lentil-stew/ I didn't follow it exactly; I used yellow split peas instead of lentils, skipped the paprika -LSB-...]

Cook yellow split peas in about 3 - 4 cups of water.

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

I got my favorite, misir watt (the bigger dish on the right: red lentil stew with onion, berbere, ginger, garlic, and cardamom), with sides of dinich watt (far left: potatoes in garlic, tomato, and berbere sauce) and yekik watt (in the middle: yellow split peas with ginger, turmeric, and garlic).

Clearly the rest of the world has a leg up on us: countries in the Middle East have their chickpea Falafel, Brazil has its black eyed pea acaraje, and both India and Burma have yellow split pea fritters.

The yellow split pea soup base is topped with a tzatziki - inspired yogurt dollop, a touch of mint, a spoonful of finely chopped black olives, and a drizzle of olive oil.

I made the berbere lentils, yellow split peas and also the green salad for dinner and all of them were delicious.

These days, he's a staunch supporter of the little split pea, yellow or green, and appreciates it for its awesome supply of fiber, potassium, protein and folate.

Some alterations: I used yellow split pea instead, minced garlic from a jar instead of cloves, added slices of yellow cucumbers (cross pollination with lemon cucumbers from my garden), and I marinated the ham hocks with apple cider vinegar before placement into the slow cooker.

This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.

The versions of dal that I've eaten in the past have always been made with lentils — green, red, or yellow — but I recently came across a recipe on Bon Apetit that used split peas.

Potstickers - For my flight to London, I made the filling with lots of caramelized shallots & pureed yellow split peas then pan-fried them until the bottoms were crisp and golden.

This mouthwatering vegetable dish, made with yellow split peas, is mostly popular on the Greek island of Santorini, however, remains dominant in terms of popularity all across Greece.

Now, split yellow peas are a current darling of my pantry - I can't get enough of them.

This flavorful and warming Afghan - inspired split pea dal is made with creamy yellow split peas simmered in ginger and toasty spices.A couple of weeks ago I was reminded of how much I missed Afghan food.

1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)

of parboiled yellow split peas.

There are two types of split peas: green and yellow.

I picked my second favorite dish, yekik watt (yellow split peas), with sides of shimbera assa (saucy garbanzo bean patties) and fosolia (green beans and carrots), and of course plenty of injera.

In order to maintain the nutrition of his soils and continually grow high - quality food, Gerard rotates numerous crops through his fields, including barley, oats, yellow mustard, food peas for splitting, French green lentils, and alfalfa for fixing nitrogen and providing organic matter to the soil.

This delicious, velvety smooth yellow split pea dip (fava) is one of the best Greek dishes; give it a try, it will surely become a favourite!

A spring - inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

1/2 cup yellow split peas (soaked) salt & pepper 1 large garlic clove 1/4 cup vegetable broth 1 batch of dukkah (I used all pistachios in this version here verses my original.)

There are a few different versions of this stew and I make a couple of different varieties, here's one of them that is a little more traditional with chana dal (split yellow pigeon peas - from the chickpea family).