Dishes from peas - simple and original recipes for every day

Dishes from peas have a relatively low cost and excellent taste and nutritional characteristics. The base product is rich in proteins, all kinds of minerals, vitamins and, along with this, a little calorie, which will, by using it, effectively satisfy the hunger and not add extra pounds.

What to cook from peas?

Dishes from peas - recipes are simple and deliciously executed, not requiring significant material investment and giving always excellent results. Among a wide range of culinary compositions, everyone will be able to find the best options for themselves.

  1. Since ancient times, dishes from dry peas, cooked in the form of porridges on water, broth or with the addition of other ingredients are popular. As a filler, they often use roast from vegetables, smoked meat, meat, bacon.
  2. No less popular and revered are soups with peas. In this case, use both dry cereal, and green fresh or frozen peas.
  3. Using the quality of the basic product of peas, you can prepare all kinds of snacks, salads and even cutlets, which will be not only tasty, but also extremely nutritious.

How to cook pea porridge on the water?

If you want to learn how to prepare nourishing and maximally nutritious dishes from peas, you should start from cereals. Surprisingly delicious meat is obtained with meat. You can take a prepared stew and just add the product in puree on readiness or use the following tips and provide meat accompaniment from fresh meat.

Ingredients:

Preparation

  1. Peas are soaked in water, periodically renewing it, for 8-12 hours.
  2. In a cauldron or stew-pan with a thick bottom, fry the meat to a blush.
  3. Add onions and carrots, brown for another 10 minutes.
  4. Rinse the swollen rump, put in a bowl of meat and vegetables, pour water to cover the 1,5-2 cm.
  5. Cook pea porridge with meat will be under the lid on a moderate fire for about an hour and a half.
  6. Season almost ready-made dish to taste, adding salt, Italian herbs, paprika.

How to cook pea soup with meat?

The recipe for pea soup with meat after the first tasting dish will be one of the highest priority in the home menu. The amazing taste and nutrition of hot will satisfy the taste preferences of the whole family. You can cook the meat not only with pork, but with beef, chicken. In this case, it will be necessary to correct the cooking time of the broth until the meat is ready.

Ingredients:

Preparation

  1. Soak the peas, leave for a few hours or at night.
  2. Pork is poured with water, cooked until ready, extracted from broth, cut into slices.
  3. In the broth lay the peas, cook to the desired degree of boiling.
  4. Add potatoes, onions and carrots, fried brisket.
  5. Return the pork to the pan, season to taste and cook hot for another 10 minutes.
  6. Serves such dishes on the first of peas with fresh herbs.

Cutlets from peas

Especially relevant are the dishes of peas during the fasting and absolutely not superfluous in the menu of vegetarians. Cutlets from pea groats qualitatively quench the feeling of hunger, fill with energy and please with great taste. It is important not to miss the moment when the peas begin to boil and at the same time drain excess water in time.

Ingredients:

Preparation

  1. Peas are soaked in water for several hours or at night.
  2. Rinse the rump, pour a new portion of water to cover the 2 cm and put the vessel on fire.
  3. Cook peas with a quiet fidgeting about 1.5-2 hours or before the start of the process of digestion.
  4. Drain excess water, rub a mass of tolikushku or punched blender.
  5. To the obtained basis, add onion, salt, pepper, fried in oil, and mix.
  6. With wet hands make pea patties and fry products in hot oil on both sides.

Pea puree - recipe

If you need a garnish of peas or just a hearty dish for self-serving with a slice of fresh bread, it's time to use the following recipe and cook the mild mashed potatoes. The presence of a blender will simplify the task of obtaining a creamy texture of the dish, which can also be achieved by passing a pea mass through a fine sieve.

Ingredients:

Preparation

  1. Groats are soaked overnight, washed thoroughly under running water.
  2. Fill peas with water to cover the 2 cm, cook for 1.5-2 hours, adding water as needed.
  3. Drain the liquid, add oil and salt to the rind, punch the mass with a blender.
  4. Serve mashed peas in a warm form as a side dish or an independent dish, sprinkled with herbs.

Pea casserole

Surprisingly delicious turns pudding from peas. As a filler in this case, fungi with carrots and onions are used, but you can add other products to taste. Excellent complement to the dish fried bacon, ham, sliced ​​hunting sausages, and refresh the taste and give a pleasant scent fresh herbs.

Ingredients:

Preparation

  1. Soak and boil the peas, punch into a puree blender, adding milk and half butter.
  2. Stir in the cooled base eggs, fried with onion mushrooms, saved on the remaining oil carrots, salt, pepper, spices, greens.
  3. Transfer the mass into an oily form and bake for 40 minutes at 180 degrees.

Falafel made from peas

Recipes from peas can be the most unexpected, as, for example, the option of cooking dishes under the amusing name "Falafel". Groats here do not require boiling, it is only soaked for at least 12 hours in a large volume of water. The composition of the dish can be adjusted by adding greens or other flavors.

Ingredients:

Preparation

  1. Soak the peas, grind the blender to a smooth mashed potatoes.
  2. Add finely chopped chili, onion, garlic, greens.
  3. Stir in ginger, turmeric, baking powder with flour.
  4. From the received mass roll balls, fry them in hot frying until blush.

Pea salad

Salad of peas can be made with the addition of fresh, boiled vegetables and greens or take advantage of the idea of ​​this recipe and prepare a dish with smoked sausages. The tremendous taste of the resulting snack will amaze even those who have not previously used culinary compositions with the participation of the base product.

Ingredients:

Preparation

  1. Soak the peas, boil until soft.
  2. Fry the onion in vegetable oil until it is transparent, add to the peas.
  3. They put chopped ham and chicken, mix salted cucumbers and mushrooms, season salad to taste, give a couple of hours to brew.

Hummus of pea - recipe

The following recipe will be received with special respect by lovers of pates and sauces. Hummus of peas is used as a supplement to slices of fresh bread, toast, to pita bread or as a sauce for vegetables and chips. Pasta is made from any dry pea, although the original recipe assumes the use of chickpeas.

Ingredients:

Preparation

  1. Peas are soaked, then boiled until soft, poured onto a sieve, the broth is preserved.
  2. Dry it in a dry frying pan and lightly brown the sesame, then grind it with a blender or in a stupa together with garlic, butter, zira.
  3. Grind the peas in a blender, adding 100-150 ml of broth.
  4. Add the mixture with sesame, grind the mass again until the most uniform pasty texture is obtained.

Pea jelly - recipe

Simple and unpretentious, but at the same time tasty and satisfying dish can be prepared according to the following recipe. Pea jelly is complemented with fillet with onions, fried mushrooms or ruddy bacon. With the right approach to the process of creating snacks, it perfectly keeps the shape and has a gentle mousse texture.

Ingredients:

Preparation

  1. Peas are dried in a frying pan and ground in a coffee grinder until flour is obtained.
  2. Dilute the flour with a small portion of cold water to the state of gruel.
  3. I spread the mass into a container with boiling water, stir it with a whisk and cook with constant stirring for 15 minutes.
  4. Send the base of the dish to an oiled form and let it freeze.
  5. Fry onion in oil with mushrooms, season to taste.
  6. For serving cut the slice of jelly, spread it on a plate, topped with fried and greens.

Pea porridge in a pot in the oven

Particularly rich in flavor and flavor is obtained pea porridge in the oven . The inexplicable magic of the pot used to prepare the meal and the wind heat treatment have the best effect on the characteristics of the food. Croup can be supplemented with slices of fresh meat, smoked products and favorite seasonings.

Ingredients:

Preparation

  1. Peas are soaked in water and left overnight.
  2. Transfer the rinsed under running water soaked croup in a pot.
  3. Add onions saved on oil, pepper, laurel.
  4. Pour the contents of the pot with boiling water, cover with a lid and send to cook in the oven at 175 degrees for 1.5 hours.

Pea puree in multivarquet - recipe

Especially easy and simple prepare dishes from peas, the recipes of which assume the use for their execution of a multivariate device. In this case, it is not even necessary to pre-soak the cereals, although if time allows, the product is still better soaked, so that substances that in many people cause discomfort in the intestines leave the water. Porridge can be welded solo or with the addition of meat, smoked products.

Ingredients:

Preparation

  1. In the bowl, pour washed and possibly soaked peas.
  2. Pour in water and turn on the appliance for "Quenching" or "Groats" by setting the timer for 2 hours.
  3. After the signal, add vegetable or butter, add the contents of a multicast, pepper, mix.