Posts Tagged ‘pea’

Radish, Pea, and Celery Salad with Cashews

Thursday, July 12th, 2012
Radish, Pea, and Celery Salad with Cashews

Radish, Pea, and Celery Salad with Cashews

Radish, Pea, and Celery Salad with Cashews

I adapted this recipe to fit the ingredients I had and tastes that I prefer.  It is a bit of a different vegetable combination than I usually use, but I quite like it.
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Spring Green Pea Soup

Thursday, March 8th, 2012
Spring Green Pea Soup

Spring Green Pea Soup

Spring Green Pea Soup

This simple soup is just delightful.  Fresh spring pea taste is available any time of year when using frozen peas, which have wonderful flavor.  Don’t be afraid of using a bit of cream or half and half.  It ends up only 1 tablespoon or less per serving, depending on if you serve it as a main course or an appetizer.  Plus it gives it just a little bit of richness.  Remember, you are not adding any olive oil or butter, so there is no other fat.
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Risotto with Peas and Spring Onions

Sunday, June 12th, 2011
Risotto with Peas and Spring Onions

Risotto with Peas and Spring Onions

Risotto with Peas and Spring Onions

For some reason I only think to make risotto in the spring/summer months.  I think it’s because I like spring vegetables with the rice and Parmigiano cheese.  Stay tuned during the next few weeks for more risotto recipes.
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Potato, Cabbage, and Pea Curry

Sunday, March 20th, 2011
Cabbage Potato and Pea Curry

Cabbage Potato and Pea Curry

Potato, Cabbage, and Pea Curry

Adapted from 660 Curries by Raghavan Iyer

Here’s another simple curry dish using easy to find ingredients and spices.  Consisting of potatoes and cabbage it is also an inexpensive dish that makes a lot of food.  The most time consuming part of this dish is grinding the spices for the Bangala garam masala.
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Spiced Dutch Split Pea Soup

Thursday, October 28th, 2010
Spiced Dutch Split Pea Soup

Spiced Dutch Split Pea Soup

Adapted from The Splendid Table’s How to Eat Supper

I increased the original recipe to use an entire 1 lb. bag of split peas.  It’s my belief to make more and freeze some for a quick lunch or dinner.  Why cook something twice when you can cook once for the same amount.

Also, I removed the ham hocks to make this vegetarian (and also lower the cost a bit).  To give it additional flavor I bumped up the amount of aromatic vegetables used.
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