What can you do with peas? How to cook peas so that they soften and do not burn: simple and quick methods

These legumes are recommended for low hemoglobin, for vegetarians, and in cold seasons, but how to quickly cook peas without soaking worries housewives for good reason. You can also prepare it for pea cutlets and filling pies. And sometimes you want a nutritious, rich hot dish, creamy soup, or an unusual second course, but you don’t want to wait. The main thing is to decide to what consistency it should be cooked (remain whole or let it be boiled).

How to quickly cook peas without soaking?

Ingredients

Peas 1 gram Soda 0 tsp Water 2 liters

Number of servings: 1
Cooking time: 2 minutes

Simple tricks will help you navigate:

It is necessary to rinse the peas under running water so many times that the water covering them remains white and clear.
The cooking process is affected by the size and fragmentation of the legume, so preference is given to halves of peas, but the whole one is still soaked overnight.
Cold, ice water is added to the cooking process.

How to quickly cook peas: “Pea” cooking secrets

Few housewives know how to quickly cook peas. Kitchen “helpers” will come to the rescue: sugar, sunflower oil, soda. You need to use one thing:

Boil peas boiling in a saucepan separately, add 0.5 - 1 teaspoon of baking soda for every two liters of water. After cooking, the beans are washed if they have not reached the consistency of puree. You can rinse the finished product, and then crush it, or boil it further and wait for it to boil on its own.
Odorless sunflower oil (not deodorized) is also poured into a saucepan with cold water and peas. An impermeable film is created on the surface, which allows you to speed up the cooking process.

Sometimes they leave it to cook in a slow cooker, which will automatically turn off after a set time (about 2 hours). Pros - you don’t need to constantly stir and add water, and in a closed container the peas will still sit and “steam.”

How to quickly cook peas for soup: is it necessary to rack your brains?

Rinsing and soaking overnight is not a simple whim of women of previous generations. Thus, these legumes “gave” harmful substances to the water, including microelements that were difficult to digest. Even then, women knew how to quickly cook peas.

“Grandma’s” methods that are rarely given importance:

If you put the washed legumes in cold water along with the bones for the broth, which will take a couple of hours to cook, the peas will be ready by the time you add the potatoes.
If you cook it separately, you can add a little sugar, but do not forget to rinse the culture. Soup with sweetness is too exotic.
Some craftsmen claim that the potatoes themselves have a positive effect on the speed of cooking peas (potato starch helps).

You can also purchase ready-made briquettes for pea soup. Well, there’s certainly no digging here on how to quickly cook peas. Everything is written on the packaging. We haven't come up with a faster one yet!

For a long time, pea dishes were preferred for their extraordinary taste and beneficial properties. Almost every one of us remembers the taste of soups, purees, pies and porridges made from this wonderful vegetable. Such dishes were prepared in the school canteen, kindergarten and at home. Even at that time, our grandmothers and mothers understood how many different foods could be prepared from this extraordinary product.

Currently, due to the large assortment of delicacies, peas have faded into the background and are no longer as popular. True, classic pea soup is sometimes prepared from it according to simple recipes. Many people don’t even suspect that you can easily cook jelly or make cutlets from such a wonderful vegetable. Let's explore what can be cooked from peas. But first you need to learn how to choose and cook it correctly. The article talks about all this.

What can you cook from peas?

Dry beans are one of the most affordable products. They are available in almost any grocery store. In addition, frozen green peas are available for sale, which are also actively used in cooking. Not everyone knows what delicious, varied and simple dishes can be made from peas. In Russian cuisine alone, the list of products made from this bean includes more than 10 main items.

Main pea dishes include: soup, puree, pancakes, cutlets, porridge, pies, jelly, croquettes, cheese, flatbreads. This is not a complete list. It is worth noting that any dish made from peas will not only be tasty, but also healthy, will help improve the condition of the body and cleanse it of harmful substances, and will become indispensable during Lent. Peas are considered a dietary dish, because per 100 grams of this product there are only about 40 kcal. The vegetable contains a large amount of vitamins and minerals necessary for the body of every person.

How to soak peas for soup

This is done to ensure that the finished dish is rich and aromatic. Thanks to proper soaking, peas will retain all their beneficial properties and acquire a more refined taste and aroma. On average, this procedure takes about 7 hours, but there are some subtleties here. The temperature of the room where the soaked peas will be located should be no higher than +20 degrees, but not lower than 0. If you break this rule, then in the first case the vegetable will sour. It will no longer be possible to cook it. In the second case, the peas will remain tough, so they will have to be cooked much longer, which will negatively affect the taste and quality of the finished dish. If it is not possible to leave the soaked peas at a suitable temperature, then it is better to reduce or increase the time the vegetable remains in the water. If the room temperature is above +20 degrees, it is recommended to soak the peas for no more than 4 hours. At low temperatures, it should be in water for more than 8 hours.

The easiest recipe for soaking peas

It does not require special skills or equipment and is easy to perform. How to soak peas for soup? You need to take approximately 3 liters of water per 1 kg of peas. It should be noted that the beans swell and greatly increase in volume. Therefore, it is better to take more water.

Soaking procedure:

You need to take an enamel pan, pour peas into it and fill it with water. In this case, all light debris will float to the surface.
Rinse the vegetable well, remove excess debris and spoiled beans.
Pour water over the peas so that it completely covers all the grains.
Place in a cool room for 7 hours.
When the peas swell, drain all the water from them and rinse again.

It is worth knowing that during the soaking process, the peas should not be stirred. If you constantly disturb a vegetable left in water, it will sour and become unsuitable for further cooking.

You should also remember that salt is added to pea soup only when it is almost cooked. You can’t add it either during soaking or cooking. This will turn the peas into a mushy mass.

and smoked meats

This dish is relevant in the cold season, when nourishing and high-calorie food is especially needed. The recipe for classic pea soup with smoked ribs is very simple. The dish is easy to prepare, does not require much time and is sure to please the whole family.

Ingredients:

Potatoes - 500 grams.
Onions - 1 pc.
Smoked pork ribs - 400 grams.
Carrots - 1 pc.
Dry peas - 600 grams.
Garlic - 3 cloves.
Fresh herbs - to taste.
Refined vegetable oil - 50 ml.
Salt, pepper, spices - to taste.

Step-by-step preparation:

Pour dry peas into a suitable bowl, remove debris and bad grains, and rinse several times under running water.
Pour into a 2-3 liter saucepan, completely fill all the beans with water and put in a cool, dark place for 6-7 hours.
Cut into pieces, rinse with water and cook over medium heat for 60-80 minutes. The degree of doneness of meat is determined by how easily it separates from the bone.
When the ribs are ready, remove them from the pan, remove them from the bone, and set them aside.
Filter the resulting broth through a sieve and put it back on the fire, add the soaked peas and cook for half an hour.
Peel onions, carrots and potatoes and wash well.
Cut the potatoes into medium cubes, chop the remaining vegetables.
Heat oil in a frying pan and fry onions and carrots until golden brown.
When the peas are boiled, add chopped potatoes and prepared vegetables to the meat broth. Boil for 25-30 minutes.
5 minutes before it’s ready, place the meat in the soup, add salt and pepper, and add chopped garlic.

When serving, pea soup with smoked ribs is decorated with fresh herbs, which should be washed well and finely chopped in advance.

Pea porridge with meat

Beans for this dish should also be prepared in advance. We discussed above how to soak peas for soup or porridge. Absolutely any meat can be used for this dish. Various vegetables and spices are also added. The benefit of this bean meal is not just its ease of preparation. The main advantage is that peas can be boiled to any state. This will not spoil its appearance or taste.

Ingredients:

Filtered water - 1.5 liters.
Carrots - 1 pc.
Dry peas (split) - 400 grams.
Onions - 1 pc.
Beef - 500 grams.
Salt, pepper, refined sunflower oil, fresh herbs.

Cooking process:

Wash the split dry peas thoroughly and soak for 5-6 hours.
Cut beef meat at room temperature into small pieces, rinse with water, and cook for 1.5-2.5 hours (cooking time depends on the quality of the meat).
Remove the finished meat from the broth and set aside.
Strain the broth itself through a sieve, put it back on the fire, add the soaked peas, add salt, and cook for 1 hour.
Meanwhile, peel the vegetables, rinse and chop finely.
Pour 2 tablespoons of vegetable oil into a hot frying pan and fry the carrots and onions until golden brown.
Crush the prepared pea porridge until mushy.
After this, add beef meat to the prepared vegetables, add salt and pepper and fry over medium heat for 7-10 minutes.
Add the prepared meat to the porridge, mix thoroughly and let it brew for another 4 minutes over low heat.
If desired, you can decorate the dish with fresh herbs, peas in pods or vegetables.

Cooked meat does not need to be added to the beans during cooking. You can do this before serving.

Often modern housewives are faced with the situation of lengthy preparation of beans and lack of time for this. Therefore, they are interested in how to cook pea porridge without soaking. Solving this problem is quite simple. To cook pea porridge without soaking, rinse the beans well, pour them into a saucepan, add salt, a little vegetable oil and cook until fully cooked for 2-3 hours.

Bean cutlets

What can you cook from peas to surprise your loved ones? Vegetarian cutlets are an excellent choice. They contain a large amount of protein and carbohydrates, so they will be an excellent substitute for meat during fasting or vegetarianism.

Ingredients:

Dry peas - 300 grams.
Chicken egg - 1 pc.
Wheat flour - 150 grams.
Onions - 1 pc.
Refined vegetable oil - 50 ml.
Black pepper, salt, spices.

Cooking process:

First, dry peas must be prepared for cooking and soaked, put in a dark, cool place so that they swell.
Rinse the finished beans well under running water, place in an enamel pan and fill with water 2-3 cm above the level of the peas.
Cook the product over high heat for about 10-20 minutes, then reduce to medium and stir constantly so that the beans do not burn.
The degree of readiness of peas is quite easy to determine. It will be ready when it turns into a thick, homogeneous mass.
Place the peas in a bowl and let cool.
Peel the onion, wash and finely chop.
Fry in vegetable oil until golden brown, add to the pea mixture and mix thoroughly.
Make small cakes from this mass, 8-10 cm in diameter.
Prepare two deep plates. Break an egg into one and pour a little flour into the other.
The resulting cakes must be rolled in these ingredients twice (egg - flour - egg - flour).
Heat a frying pan well, pour in vegetable oil. Reduce heat.
Place the pea cakes in the pan and fry on both sides for about 3-4 minutes (until golden brown).

You need to turn the resulting vegan pea cutlets very carefully so that the puree inside does not leak out. They are served hot.

Bean and mushroom puree

This dish of peas with mushrooms is prepared in almost the same way as porridge. Before use, peas should be sorted, washed and soaked for 6-7 hours.

Ingredients:

Dry peas - 2 cups.
Carrots - 1 pc.
Fresh champignons - 500 grams.
Onions - 1 pc.
Butter and vegetable oil - 50 grams each.
Fresh herbs - optional.
Salt - to taste.

Cooking process:

We wash the prepared peas under running water, put them in a saucepan, add salt and cook over medium heat for 30-40 minutes.
To make it cook faster, you can add a little refined sunflower oil to the water.
In the meantime, clean and wash the champignons, carrots, and onions.
Heat vegetable oil in a frying pan.
Grate the carrots on a medium grater, cut the onions and champignons into small cubes.
Fry all vegetables over medium heat for 5-10 minutes until a golden crust appears on the mushrooms.
When the peas are boiled, put them in a bowl and let them cool slightly.
Then place the finished beans and butter in a blender and grind until smooth.
Mix the prepared vegetables with the resulting mass.
Next, the pea puree with mushrooms can be divided into portions and, if desired, garnished with fresh herbs.

To avoid the flatulence that beans cause, you can add a little baking soda during the soaking process.

Canning peas

Before embarking on such a complex process, it is worth studying a few rules, because this also has its own nuances that must be taken into account. How to can peas correctly?

It is worth considering that only young and soft pods are suitable for canning peas. Before rolling, they should be carefully checked for spoiled beans. For this method of preparing vegetables, it is recommended to take small jars.

Classic recipe for canning peas at home

For the marinade, you can use any vinegar (9%, 6% or apple).

Ingredients for 1 liter of marinade:

Fresh young peas - 1 kg.
Filtered water - 2 liters.
Vinegar - 25 ml (9%) or 35 ml (6%).
Salt and sugar - 35 grams each.

Cooking process:

Bring water to a boil, add peas and cook over medium heat until the beans are soft (25-30 minutes).
Pour 1 liter of water into another pan, add sugar and salt, bring to a boil.
Remove the marinade from the heat and add the vinegar, mix thoroughly.
Pour the prepared peas into sterilized jars and pour the marinade over them.
Sterilize for 20 minutes, roll up the lid, and wrap in a warm blanket for a day.

We looked at how to can peas. Some housewives believe that it is easier to buy a ready-made product in a store. You can agree with this if you don’t have your own peas. If you grow it in your garden in large quantities, then the given recipe will be useful to you.

Bakery

Yeast in the oven is popular with many housewives for its unusual taste and ease of preparation.

Ingredients:

Wheat flour - 600 grams.
Onions - 1 pc.
Boiled water - 200 ml.
Chicken egg - 1 pc.
Dry peas - 250 grams.
Salt - to taste.
Dry yeast - 10 grams.
Vegetable oil - 50 ml.
Sugar - 2 tsp.

Cooking process:

Soak the peas in advance and cook them until mushy for 30-40 minutes.
Stir yeast, sugar and one tablespoon of flour in warm water, let it brew for 20-25 minutes to form a dough.
Sift the rest of the flour into a wide bowl, add 1 tablespoon of vegetable oil, salt, and egg.
Pour the prepared dough into a bowl of flour, stir the mixture and knead the dough.
When it becomes soft and elastic, cover it with a towel and put it in a warm place for 1-1.5 hours so that it rises.
Cool the boiled peas to room temperature and grind with a mixer until smooth.
Peel the onions, wash them, cut them into small cubes, fry until golden brown in preheated vegetable oil and mix with the resulting puree.
When the dough has approximately doubled in volume, knead it and leave it under a towel for another 20 minutes.
We form cakes for pies. Separate small pieces from the dough, make balls out of them and roll them out with a rolling pin.
Spread pea puree onto the resulting flat cakes and form into pies.
Place them with the seam down on a baking sheet lined with parchment, coat with beaten egg and let sit for 10-15 minutes.
During this time, preheat the oven to 180-200 degrees.
Bake the pea pies for 10-15 minutes until golden brown.

To prevent the finished baked goods from becoming stale, it is recommended to place them after the oven on a clean baking sheet, cover with a towel and cool.

Hearty pancakes

For this dish you will need not dry beans, but flour made from them. It can also be found in every supermarket. Thanks to this ingredient, pancakes made from pea flour are tender and crumbly.

Ingredients:

Chicken egg - 1 pc.
Vegetable oil - 50 ml.
- 50 grams.
Low-fat kefir - 500 ml.
Wheat flour - 50 grams.
Soda - a pinch.
Salt - 0.5 tsp.

Cooking process

Heat kefir to room temperature.
Pour it into a bowl, add a chicken egg, a pinch of salt, vegetable oil (20 ml), mix all the ingredients thoroughly and beat with a whisk or mixer.
Continuing to beat, add wheat and pea flour in small portions to a thick consistency and leave for 20 minutes.
Mix soda with a teaspoon of boiling water and pour this mixture into the dough, mix thoroughly.
Heat the vegetable oil in a frying pan and place the dough on it with a tablespoon.
Pea pancakes are fried over medium heat on each side for 2-3 minutes.

This dish should be served with sour cream. Let's look at what can be prepared from peas and cabbage.

Pea soup with fresh cabbage

This hearty and incredibly tasty first course will be a suitable option for the cold season. This is another simple recipe that is useful for every housewife to know.

Ingredients:

Dry peas - 150 grams.
Carrots - 1 pc.
Onions - 1 pc.
Fresh cabbage - 200 grams.
Potatoes - 250 grams.
Salt - a pinch.
Pepper, spices - to taste.

Step-by-step preparation:

Rinse dry peas thoroughly, pour into a saucepan, add water, add a little salt, and cook over medium heat for 2.5-3 hours.
Peel the vegetables and wash them.
Cut the potatoes into cubes, the onion into thin half rings, the carrots into small circles, and chop the cabbage.
When the peas begin to boil, add the potatoes to the soup and cook for another 20 minutes.
Next, add onions, carrots and cabbage, salt and pepper and cook until the vegetables are ready.

The finished soup with peas and cabbage can be decorated with fresh herbs or a little sour cream.

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).

Vegetable casserole of broccoli and green beans with boiled tongue is a great option for those on a low-carb diet. The casserole contains enough fiber and a lot of protein. If you just want to cook a delicious vegetable

chapter: Vegetable casseroles

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chapter: Vegetarian cuisine

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chapter: Pork recipes

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chapter: Bean dishes

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chapter: Meat soups

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chapter: Lamb soups

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 a pack of peas in the kitchen cabinet. 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 add too much water; it’s better to top it up 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 An excellent dish for any occasion, they can be prepared simply for lunch or served on a holiday 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 faster 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 on a fine grater directly to the peas.
Mix the whole mass thoroughly, let the mass stand for 15 minutes.
Form the pea mixture into balls 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, 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 with a 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 winter it goes great with Chinese cabbage salad. 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 pour a lot of water, you don’t need liquid puree, it’s better to add water during the cooking process, because you won’t be able to remove the excess liquid later. But if it turns out that the puree is a little liquid, grind dry peas in a coffee grinder to flour, and add them to more 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 the fried onions into them 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. It goes with any meat dish or even 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 prepare this tasty and healthy dish for your family.

To prepare 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 with a small amount of water on the fire. 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 much larger than the size of 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 slightly, 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:

First you need to 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 solidified in hot water for 10 seconds. 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.
Sprinkle everything with 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 love potato casseroles and fish pies, then you will definitely like this casserole recipe. This casserole is simply two in one.

The trout makes the casserole moist, and the peas add tenderness and make it more nutritious. Feeding healthy fish to children using this casserole is as easy as shelling pears; they eat it with pleasure, thanks to the peas that 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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Whole dry peas are cooked for 2–2.5 hours, or even longer: it all depends on the variety and the consistency you need. Crushed will take 1–1.5 hours to cook.

If you pre-soak the peas, the seeds will swell and become soft, and the cooking time will be reduced. Whole peas will cook for 40–60 minutes, crushed peas for 30–45 minutes.

How else to speed up the process

Do not add salt immediately: peas take longer to cook in salted water. So it's better to put salt at the very end.
After boiling, add a couple of tablespoons of vegetable or butter to the peas.
10-15 minutes after boiling, add ½ teaspoon of soda for every 2 liters of water. So the peas will become soft in 5-7 minutes. But be careful: if you overdo it with soda, the taste of the dish may deteriorate.

How to cook peas in a saucepan

Be sure to sort through the cereal: throw out spoiled peas and small stones. After this, soak the seeds in clean cold water for 5-8 hours. Do not wait longer: the peas may turn sour. When the time is up, check if the grains have swollen enough. If not, drain the old water, pour in clean water and wait another hour and a half.

For 300 g of peas you need 2-3 liters of water.

Before cooking, rinse the peas and place them in a saucepan with thick walls and bottom: in this way nothing will burn. Pour clean water so that it is 1 cm above the grains.

Place the pan over low heat. When foam appears, remove it with a tablespoon or slotted spoon.

You should not completely cover the pan with a lid: leave a crack so that steam can escape. If the water boils away, add boiling water. You cannot pour in cold water, otherwise the taste of the dish will spoil.

Since peas burn quickly, they need to be stirred periodically. You can start as soon as foam stops appearing.

If the peas are boiled and the water has not yet boiled away, you should not increase the heat, otherwise the peas will harden and the dish will lose its taste. If there is any water left, simply drain it or leave it to simmer over low heat with the lid open.

Before turning off the stove or immediately after, salt the peas. If you need puree, mash the seeds with a masher or blender without waiting for the dish to cool down: this way there will be no lumps.

Season the finished porridge with butter or vegetable oil or heavy cream. Decorate with greens.

How to cook peas in a slow cooker

Place the cleaned and washed peas into a multicooker and fill with water in a 1:2 ratio.

Set the “Stew” or “Porridge” mode for 2 hours if the peas were not soaked beforehand, and for 30–40 minutes if they were soaked.

10 minutes before readiness, salt the peas and add vegetable or butter to them.

How to diversify pea porridge

4uniqum.livejournal.com

Ingredients

1 cup dry peas;
salt - to taste;
1 carrot;
1 onion;
1 bell pepper;
vegetable oil - for frying;
100 ml low-fat cream;
greenery.

Preparation

Cook the peas as described above. Peel the vegetables. Grate the carrots on a medium grater, finely chop the onion, and cut the pepper into cubes. Place the vegetables in a frying pan, add salt and fry in vegetable oil.

Add cream to the prepared pea porridge and puree using a masher or blender. Place on plates, add vegetables on top and garnish with herbs.

polzavred.ru

Ingredients

1 ½ cups peas;
300 g;
1 onion;
2 tablespoons sunflower oil;
salt, pepper - to taste.

Preparation

Cook the peas. Place the stew in a bowl, remove excess fat and liquid. Cut the onion into half rings and fry in vegetable oil until golden brown. Add the stew to the onion and fry for another 10–15 minutes. Add salt and pepper, stir well, cover and simmer for 5 minutes. Add peas to the stew, stir and simmer for 3 minutes.

multivarka.tv

Ingredients

2 cups peas;
salt - to taste;
2 onions;
400 g mushrooms;
3 tablespoons of vegetable oil.

Preparation

Cook the peas. Peel the onion and cut into half rings. wash and cut. Fry the onion in vegetable oil until golden brown, then add the mushrooms. Fry for 10 minutes, add salt.

Add onions and mushrooms to the cooked peas and stir. Cover with a lid and leave to simmer for 20 minutes. Serve with greens.