Snap and snow peas do not need to be shelled. Green peas can be frozen, canned, or dried. To freeze, blanch peas by cooking them in boiling water for 2 minutes, then plunge them into cold water to ...

Two nutritionists share their top picks for frozen vegetables that are healthier, cheaper, and more convenient than when fresh.

Despite their large, flat, and curvy appearance, which contrasts with the spherical and petite peas ... canned, or frozen, and the recipe should specify which form is required. If your recipe calls ...

Serve with mashed potatoes, frozen petite green peas, a bibb lettuce salad and sourdough bread. Make or buy cheesecake for dessert. 1 (17- or 18-ounce) tube ready-to-heat polenta, cut into 20 ...

Peas grow in pods which contain several seeds which can be either green or yellow but locally, green is the most common. Florence Kamunya harvests peas on her farm at Mutaga village within Sagana ...

Aside from some frozen veggie boredom, it was a satisfying month. Cooking inspired a little more creativity. Meal planning and batch cooking were a boon. Leftovers were getting finished more often ...

An envelope. It indicates the ability to send an email. Following is a transcript of the video. Clancy Morgan: If you're like me, your freezer is packed full of frozen food that came from a giant ...

Blend the peas, spinach, 200ml/7fl oz of hot water and stock cube into a smooth green sauce in a blender or food processor. Add the sauce to a pan and simmer for 5–6 minutes, until thickened.

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

The creamy, aromatic sauce pairs super well with the sweet, caramelized vegetables (especially those signature perky petite ...

Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

Peas are wonderfully versatile, are just as good frozen as fresh and have a surprisingly high amount of protein. We love to add peas to pasta and risotto for a pop of bright, colorful flavor any ...