Category: Peas

Crockpot Field Peas & Ham

It’s summertime and this time of year you can find fresh field peas at your local farmer’s market. Here’s an easy way to cook those fresh peas in the crockpot. You can also use fresh frozen peas.

Ingredients:

6 cups fresh field peas (shelled and rinsed)
1 envelope onion soup mix
water
1 ham steak, diced

Directions:

Place the peas in your crockpot and add enough water to just cover the peas. Dump in the soup mix and stir in the diced ham.

Cook on low for approximately 2 – 3 hours. Check the peas for doneness by squishing the pea with your fingers to see if it’s softened up.

*You could do the same thing with dried blackeyed peas that have been pre-soaked and rinsed, but look for frozen peas and use them if possible. They taste so much better than dried peas.

Serve over steamed rice with diced onions (optional) and cornbread.

Soul food at it’s finest! I could eat this every day. 🙂

I hope you enjoy this easy recipe for field peas (blackeye peas) cooked in the crockpot.

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Sharon Springfield

Crock Pot Field Peas & Ham

Tags blackeye peas, crockpot, field peas, peas, soul food, southern food, veggie

Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

Post author By Sharon
Post date September 12, 2011
No Comments on Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella – cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked – shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent. Add mushrooms and a splash of red wine, saute until mushrooms are softened. Meanwhile, boil pasta according to pkg. directions. Drain, and return pasta to pan. Add ham, peas and mushroom mixture to pasta – toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper. Slowly add in the milk with a whisk. Stir until slightly thickened. Whisk in the cheeses. Stir over low heat until smooth. Pour over pasta-ham-veg. mixture.

Bake for 20 minutes at 350º . Sprinkle bread crumbs on top and bake an additional 10 minutes.

8 Servings

Tags casserole, ham, mushrooms, Pasta, peas, portabello mushrooms, smoked cheddar

Asian Carrots Ethnic - Regional Main Dish Peas Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings

Tags Asian, carrots, fried rice, pork, Rice

Ham Main Dish Pasta Peas

Ham Linguine

2 cups ham , shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped

Cook pasta according to pkg. directions.
While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute.
While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

6 Servings

Tags ham, linguine, main dish, Pasta, peas

Bacon Cheese Chicken Breasts Peas Rice

Chicken Carbonara

2 packages rice, Uncle Ben’s Flavorful Parmesan & Butter Rice
10 ounces bacon, cut in 1 inch slices
1 pound chicken breasts, boneless, skinless, sliced
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas, thawed, drained
2 ounces Parmesan cheese, shaved
3 green onions, thinly sliced

Cook rice according to pkg directions.
Cook bacon until crisp; drain off all but 2 tbs. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.
Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough to thicken to sauce consistency.
Serve over rice; garnish with onion, top with cheese if desired.