Petit Pois Cajun Baby Peas Food

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PETITS POIS A LA FRANCAISE



Petits Pois a la Francaise image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

3 small or 2 fat scallions, finely sliced
3 tablespoons unsalted butter
1 drop garlic-infused oil (or any oil really)
1 Little Gem (Butterhead) lettuce, shredded
2 cups frozen petits pois
1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Steps:

  • Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
  • Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

PETIT POIS (CAJUN BABY PEAS)



Petit Pois (Cajun Baby Peas) image

Make and share this Petit Pois (Cajun Baby Peas) recipe from Food.com.

Provided by littleturtle

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon margarine
1/2 cup grated onion
1/4 cup grated celery
1 3/4 teaspoons salt (or to taste)
1/4 teaspoon pepper (or to taste)
cayenne pepper, to taste
2 (14 ounce) cans baby peas (petit pois)
1/2 cup cold water
1/2 teaspoon cornstarch
1 piece pimiento, diced

Steps:

  • In a heavy pot, melt the butter, then add the onion, celery, and seasonings.
  • Cook, uncovered, over medium heat, until onions are wilted.
  • Add peas.
  • Dissolve cornstarch in cold water and add to pot, stirring constantly.
  • Cook, uncovered, over medium heat for about 10 minutes.
  • Add pimiento.

Nutrition Facts : Calories 98.4, Fat 1.9, SaturatedFat 1, Cholesterol 3.8, Sodium 529.7, Carbohydrate 15.6, Fiber 5.3, Sugar 6.1, Protein 5.5

DECADENT, PEAS WITH BABY ONIONS AND CREAM



Decadent, Peas With Baby Onions and Cream image

A rich side dish, ideally prepared with fresh peas and baby onions. Creamy with a lemony tang, a wonderful side dish, nice enough to eat by themselves! From The Inspired Vegetarian

Provided by Karen Elizabeth

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces baby onions
1/2 ounce butter
12 ounces shelled fresh peas (or frozen)
2/3 cup cream
1/2 ounce flour
2 teaspoons chopped fresh parsley
2 tablespoons lemon juice (optional)
salt & freshly ground black pepper

Steps:

  • Peel the onions, and halve them if necessary. (If quite large).
  • Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
  • Add the peas, and stirfry for a few minutes.
  • Add 1/4 cup water, and bring to the boil.
  • Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
  • (Frozen peas will cook more quickly).
  • There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
  • Using a small whisk, blend the cream with the flour.
  • Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
  • Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
  • Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.

Nutrition Facts : Calories 246, Fat 15.6, SaturatedFat 9.6, Cholesterol 51.9, Sodium 45.6, Carbohydrate 21.1, Fiber 5.5, Sugar 7.1, Protein 6.7

BLACKEYED PEAS AND CAJUN SAUSAGE



Blackeyed Peas and Cajun Sausage image

Beans and sausage, what could be more Cajun than this? It's hearty and yummy. According to a study of nearly ten thousand Americans, a diet containing at least 300 micrograms of the B vitamin folate (found in beans) reduces the risk of stroke and heart disease.

Provided by Annacia

Categories     Pork

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb dried black-eyed peas
1 lb andouille sausage (cut bite size or use what you have)
4 cups water to cover peas
1 medium onion, chopped
1 -2 garlic clove, minced
1/4 teaspoon red pepper
salt
3 -4 chopped scallions (green onion)

Steps:

  • Pick (remove any bad peas) and wash peas.
  • Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
  • Add water if needed.
  • You want to have enough water to make thick gravy.
  • Add green onions (scallions) and serve over rice.

MA LEETLE PETIT POIS



Ma Leetle Petit Pois image

French Tart, this is for you! When 4th of July rolls around in Bowerbank, Maine, it's off to the farmer's market for the first of the fresh peas!! Please don't overcook the tender sweet leetle things. ;)

Provided by Elmotoo

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

6 -8 lettuce leaves, rinsed and left moist
2 cups shelled young peas (or 1 10 ounce package petite peas, partially thawed and broken up)
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons butter

Steps:

  • Line a heavy skillet or Dutch oven with 3 to 4 large lettuce leaves.
  • Add peas; sprinkle with sugar, salt and pepper.
  • Dot with butter over the top of peas.
  • Top with another lettuce leaf or two.
  • Cover tightly and cook over medium low heat for 8 to 10 minutes or until peas are JUST tender.
  • Check and add small amounts of water if the peas are drying out.
  • Lettuce may be chopped and served with peas, if desired.

Nutrition Facts : Calories 127.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 353.9, Carbohydrate 14.6, Fiber 4.9, Sugar 6.1, Protein 4.8

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