Category Archives: peas

Quick Crostini with Avocado and Green Pea Hummus

This recipe was taken from Nigella Lawson.  It is so good!!  I used 2 small avocados since I couldn’t find a regular sized one that was ripe.  The pumpernickel is perfect with this although I could not find the small cocktail pumpernickel rounds asked for in the recipe.  I just bought sliced pumpernickel rye bread, toasted it and cut it into squares. 

1 ripe avocado
2 tbsp lime juice
1/2 clove garlic, crushed
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 cup canned green peas, drained
30 small cocktail pumpernickel rounds

1. Spoon out the flesh of the avocado into a food processor, and add the lime juice and crushed garlic.
2. Add the salt and drained peas and then process until you have a Kermit-coloured puree.
3. Spread the pumpernickel rounds softly with the avocado and pea mixture and arrange on a large platter for serving.

Manicotti with Sweet Peas

Love this! The recipe is taken from “The Italian Way – Cooking with the De Lucas”. I used a food processor to finely chop the onions and to puree the tomatoes. The great thing about this recipe is that you can make parts of it ahead of time.

4 Tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, coarsely chopped
1/4 teaspoon dried marjoram or oregano
4-5 basil leaves, torn in small pieces
2 28-ounce cans plum tomatoes, pureed in a food mill
1 cup sweet peas, fresh or frozen
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 egg, slightly beaten
1 Tablespoon Italian flat-leaf parsley, finely chopped
pinch of nutmeg
salt and pepper to taste
1 pound fresh lasagna noodles cut in half (to 6 inches long) or 12 dry manicotti shells

1. In a saucepan, heat the olive oil and cook the onion for 4-5 minutes over medium heat. Add the garlic and saute about 20 seconds.  Set aside half of the onion mixture to use in the filling.  To the remaining mixture, add the marjoram, or oregano, basil, and tomatoes and cook for about 20 minutes.  Add salt and pepper to taste.
2. In a skillet, cook the sweet peas with the reserved onion mixture for 4-5 minutes or until peas are tender.  Remove from heat and allow peas to cool (reserve 2 tablespoons for garnish). In a bowl, combine ricotta, 1/2 cup Parmesan cheese, cooled peas, egg, parsley, nutmeg, salt and pepper.  Mix well and refrigerate for at least an hour.
3. Preheat the oven to 375F.  In a large pot over high heat, bring water to a boil.  Cook fresh lasagna noodles 1 minute, or cook dry pasta according to package direction.  Drain and cool completely in cold water.  Drain again then lay cooked noodles on a clean kitchen towel to dry.  Spoon the filling, about 2 tablespoons, along the short end of each noodle and roll up. (If using manicotti shells, pipe the filling into the cooked shells).  Place half the sauce in a 9×13-inch baking dish and arrange the manicotti in a single layer, seam side down.  Top with the remaining sauce and sprinkle with Parmesan cheese.  Cover with foil and bake for 25 minutes.  Uncover and broil for 3-4 minutes, or until the cheese is golden brown.  Remove from the oven, let stand 5 minutes, and garnish with reserved peas.

Chicken Pot Pie

I make this recipe all the time.  It is one of my main staples that I make about twice a month. I have made this recipe at the cottage and I used a 2.8L casserole dish. The casserole dish worked, but some of the filling did spill over. It is best to use the 3L dish as suggested. I sometimes make the filling ahead of time and I add the puff pastry top just before cooking. This recipe is taken from “The Best of the Best and More” by The Best of Bridge.

1/4 cup butter
1/4 cup flour
salt & pepper to taste
2 Tbsp. finely chopped onion
3 cups chicken broth
2 carrots, chopped in small pieces
2 celery stalks, chopped in small pieces
2 potatoes, cubed in small cubes
3 cups sliced mushrooms
2 Tbsp. butter
1/2 cup peas
3 cups cooked & diced chicken
Pastry to cover 3-Qt. (3L) casserole or frozen puff pastry dough

1. Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender. 
2. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash to allow steam to escape. 
3. Bake in preheated 400F (200C) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.