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Crowder Peas Recipe

Crowder Peas Ingredients

  • Crowder Peas Recipe
    Crowder Peas Recipe

    1/2 huge onion, cut in half

  • 1/2 moderate carrot, lower by 50 percent lengthwise
  • A couple of celery ribs, reduce into 2-inch bits
  • Two garlic herb cloves, peeled and also minimize in two
  • One particular tablespoon olive oil
  • A couple of tbsps . jarred pig starting
  • 2 mugs clean as well as frosty crowder peas
  • Only two fresh new thyme sprigs
  • 1/2 tsp salt
  • 1/2 teaspoon pepper

How to make Crowder Peas

  • Cook very first Four components in protein inside a Saucepan more than
    medium-high warmth, mixing frequently, 5 moments. Stir inside ham bottom and also
    Some cups of normal water right up until nicely blended thoroughly. Add peas,
    thyme, salt, along with pepper, and convey blend to a disect. Minimize heat for you
    to low, and simmer 20 minutes as well as right up until peas are performed.
    Eliminate coming from warmth; great Half an hour.
  • Strain peas, reserving cooking fluid for another utilize. Get rid of and dispose of red
    onion, carrots, celery, along with thyme sprigs.
  • Note: Regarding assessment uses simply, we used Excellent Feel Better Than
    Bouillon ham base.
  • Crowder Peas is ready to serve.

YIELD: Makes 4 servings

Easy Black Eyed Peas Recipe

Easy Black Eyed Peas Ingredients

  • Easy Black Eyed Peas Recipe
    Easy Black Eyed Peas Recipe

    A couple of 1/2 lbs refreshing black-eyed or perhaps pink-eyed peas, shelled (Several servings)

  • Three or more servings drinking water
  • A couple of significant gound beef bouillon ice cubes
  • A single medium onion, cut
  • 1/2 (16-ounce) package deal kielbasa, chopped up, browned, along with energy
    depleted (optional)

How to make Easy Black Eyed Peas

  • Deliver 1st Several elements as well as, in case wanted, lean beef to a boil in a pot.
    Decrease high temperature; simmer Forty five moments as well as until eventually
    soft. Serve together with Special Red onion Relish.
  • One and a half(16-ounce) deal frozen black-eyed peas may be taken. Reduce
    cooking to be able to Thirty minutes or perhaps until eventually sore.
  • Easy Black Eyed Peas is ready to serve.

YIELD: 4 servings

Split Pea Soup Mix Recipe

Split Pea Soup Mix Ingredients

  • Split Pea Soup Mix
    Split Pea Soup Mix

    1 package (16 ounces) dried green split peas

  • 1 package (16 ounces) dried yellow split peas
  • 1 package (16 ounces) dried lentils, rinsed
  • 1 package (16 ounces) medium pearl barley
  • 1 package (12 ounces) alphabet pasta
  • 1 jar (1/2 ounce) dried celery flakes
  • 1/2 cup dried parsley flakes
  • 4 cups chicken broth
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken, optional

How to make Split Pea Soup Mix

  • In a very large bowl, combine the first seven ingredients and set in airtight containers, or divide the initial seven ingredients equally among 13 plastic bags.
  • Store in a very cool dry spot for up to One year.

To prepare soup:

  • In the large saucepan, combine 1 cup soup mix, broth, pepper and chicken if desired.
  • Give a boil.
  • Reduce heat; cover and simmer for 60-70 minutes or until peas and lentils are tender.
  • Split Pea Soup Mix is ready to serve.

Yield: 52 Servings
Prep/Total Time: 10 min.

Green Peas Paratha Recipe

Green Peas Paratha Recipe
Green Peas Paratha Recipe

Green Peas Paratha Ingredients:

  • 2 cups Boiled Green Peas
  • 3 cups Whole Meal Flour
  • 1 tsp Cumin Seeds
  • 5 Green chillies
  • 3 tbsp Ghee
  • 1/2 tsp Salt
  • Ghee for frying
  • Water as required

How to make Green Peas Paratha:

  • Grind the boiled green peas.
  • Put a little ghee in a vessel and heat it to fry the cumin seeds.
    Now add green chillies and fry for a minute and then add the crushed peas and salt.
  • Again cook the mixture for 1 minute and keep aside to cool.
  • Sieve the flour and add ghee to it.
  • Make the dough by adding sufficient water.
  • Knead the dough properly and roll out 10-12 pieces.
  • Take a piece and flatten it.
  • Put 1 tbsp of stuffing mixture in the center.
  • Draw up the edges towards the center to cover the mixture properly.
  • Again flatten it on a floured board to give the shape of a roti.
  • Put the paratha on a preheated skillet.
  • Turn after cooking for 1-2 minute.
  • After a minute apply ghee around the edges and turn again.
  • Fry till the brownish color appears on both sides.
  • Green peas paratha is ready. Serve it with curd or pickle.
  • Green Peas Paratha is ready to serve.

Baked Macaroni and Cheese with Peas Recipe

Baked Macaroni and Cheese with Peas Ingredients

  • Baked Macaroni and Cheese with Peas
    Baked Macaroni and Cheese with Peas

    1/2 pound elbow macaroni

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup panko bread crumbs

How to make Baked Macaroni and Cheese with Peas

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
  • Remember to save leftovers for fried Macaroni and Cheese.
  • Baked Macaroni and Cheese with Peas Recipe is ready to serve.

Prep 20 min
Cook 45 min
Total:1 hr 5 min

Pasta Pesto Pea Salad Recipe

Pasta Pesto Pea Salad Ingredients

Pasta Pesto Pea Salad
Pasta Pesto Pea Salad

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups pesto (packaged or see recipe below)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pignoli (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

How to make Pasta Pesto Pea Salad

  • Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
  • Pasta Pesto Pea Salad is ready to serve.

Prep 20 min
Cook 12 min
Total: 32 min

Chicken Keema Matar Recipe

Chicken Keema Matar Ingredients:

Chicken Keema Matar Recipe
Chicken Keema Matar Recipe
  • Minced chicken meat – 500 gm.
  • Matar (green peas) – 200 gm.
  • Oil
  • Salt – to taste
  • For Curry:
  • Jeera (cumin) – 1/2 tsp
  • Dried red chilly- 2 (chopped finely)
  • Onion (pyaz) – 2 medium size (chopped finely)
  • Ginger Garlic paste – 1 heaped tbsp
  • Dhania patta (cilantro leaves) – 1 bunch (chopped)
  • Powdered masala(spices):
  • Haldi (Turmeric) powder – 1tsp
  • Jeera (Cumin) powder- 1 tsp
  • Dhania (Corriander) powder- 1 tsp
  • Red Chilly powder- 1tsp
  • Garam masala powder – 1 tsp
  • Tandoori masala powder – 1 tsp (optional)

For matar:

  • Jeera – 1/4 tsp
  • Haldi powder- 1/2 tsp
  • Red Chilly powder- 1/2 tsp
  • How to make Keema Matar
  • Heat oil in a pressure cooker.
  • Put jeera, tejpatta, dried red chilly in it.
  • When jeera begins to splutter, add onion to it and fry it till golden brown.
  • Add ginger garlic paste.
  • Saute for 2 minutes.

How to make Chicken Keema Matar:

  • Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
  • Add chicken keema to it and saute for 5 minutes. Add salt.
  • Add 2 cups water
  • Pressure cook on high till the cooker whistles.
  • Then reduce flame and cook for 18 minutes.
  • Let the pressure cooker cool on its own.
  • Put oil in a karaahi.
  • Add jeera, when jeera begins to splutter, add matar.
  • Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
  • Let the matar cook on slow flame for 7 minutes.
  • Put off the flame.
  • Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
  • Put off the flame. Garnish with chopped dhania patta.
  • Serve with steaming rice or chapaatis

Aloo Matar keema Recipe

Aloo Matar keema Recipe Ingredients:

Aloo Matar keema Recipe
Aloo Matar keema Recipe
  • Minced meat – 200 grms
  • Ginger and Gralic paste : 10 tsp
  • Onion – 1 ( chopped)
  • Tomatoes – 1 ( Chopped)
  • Capsicum Pepper – 1 ( chopped) optional
  • Coriander Leaves – 1 handful ( Optional)
  • Salt – taste
  • Garam Masala – 2 tsp
  • poppy seeds – 1 tsp
  • Chilly powder – 2 tsp ( Or according to taste )
  • Green peas – 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
  • Oil – To fry

How to make Aloo Matar keema Recipe:

  • Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
  • Then make it cool and then grind it into fine paste, by adding water.
  • If you are using coriander leaves, add it now and grind it into paste ( this is optional)

Mushroom Peas Curry Recipe

Mushroom Peas Curry Ingredients:

Mushroom Peas Curry Recipe

  • Mushrooms – 300 gm
  • Green peas – 150 gm
  • (frozen or fresh)
  • Garlic paste – 1 tbsp
  • Ginger paste – 1 tbsp
  • Onion(chopped) – 1 cup
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Cinnamon(Karugapatta) – 1 piece
  • Green cardamom – 3 – 4 nos
  • Tomato paste – 1/2 cup
  • Tomato(chopped) – 1/4 cup
  • *Cashewnut paste – 1/2 cup
  • Oil – 2 tbsp
  • Salt – As reqd

How to make Mushroom Peas Curry:

  • Clean, wash and cut mushrooms in quarters.
  • Heat oil in a pan or a kadai.
  • Add cinnamom, cardamom and chopped onions and saute, until onions turn golden brown.
  • Add ginger paste and garlic paste and cook for half a min.
  • Add tomato puree, chopped tomatoes, chilly powder, coriander powder, turmeric powder, garam masala powder and salt.
  • Cook, till oil leaves the masala.
  • Add cashewnut paste and stir well.
  • Add one cup of water and allow it to boil.
  • Add green peas and mushrooms.
  • Add more salt, if needed.
  • Cook on low flame for 5 mins.
  • Garnish with coriander leaves.

Peas Pulao Recipe

Peas Pulao Ingredients:

Peas Pulao Recipe

  • 1-1/2 cups Frozen Green Peas
  • 6 cups Basmati Rice (cooked)
  • 1 Onion (sliced)
  • 1 tsp Cumin seeds
  • 1-2 Cloves
  • 3 Garlic flakes (crushed)
  • 1 Small piece of Ginger
  • 3 Cardamoms
  • 1 inch of Cinnamon
  • 2 tbsp Ghee
  • 2 tsp Coriander Leaves (chopped)
  • 1 tbsp Cashew nuts (chopped)
  • Salt to taste

How to make Peas Pulao:

  • Take a non-stick pan with ghee and heat it.
  • Add ginger-garlic paste and stir.
  • When it turns brownish, add onions, cloves, cardamoms, cinammon and cumin seeds.
  • Fry the mixture till the onions turn translucent.
  • Mix well after adding peas, coriander leaves and cashewnuts.
  • Cook on medium flame till the peas get cooked.
  • Now add cooked rice and heat.
  • Peas Pulav is ready to serve.
  • Eat it hot with vegetable or a meat dish.