This green pea soup recipe is creamy and delicious. It’s made with frozen pea and a few pantry staples. In addition, this soup gets ready in less than 20 minutes. Pure comfort food for cooler evenings.

During fall and winter, I really enjoy making soup almost every evening for dinner. The moment the fall weather sets in, the evenings get cooler. The smile of satisfaction on the kids’ faces from a comforting warm soup is priceless.

Since I make soup every day during this time of the year, I try to rely on simplicity rather than long elaborate methods. And, I try to keep my soups lean rather than heavy with cream and butter. This soup has it all.

ABOUT THIS SOUP

It takes about 20 minutes to make. And, I use milk instead of cream with a dab of butter at the end for flavor. And yet, this soup is rich, creamy, and gloriously smooth, not curdled or bland. Why?

The secret ingredient in this soup is potato. Just a small potato does two good things for us here: It helps the skin of the green peas to blend smoothly, not gritty, and it also helps prevent the milk from curdling. Having said that, do not overcook any soup after you add milk. The acid in the ingredients can cause the milk to curdle.

INGREDIENTS AND SUBSTITUT

Green peas – I always have a bag of frozen peas in my freezer every day of the year. So, there’s no cleaning fresh peas. Plus, it’s more affordable.

Potato – I prefer potato instead of flour as my thickening agent in this soup. I notice that potato helps the sweet peas blend to a more smooth consistency, giving the pea skin some fiber to blend well.

Honey – Since I dilute the sweetness of the peas by using potato, adding honey makes it just right. If you prefer, you can omit the honey.

Parmesan – Adds a slightly nutty flavor to the soup. The first time I used it was by mistake and everybody complimented the soup. So, I had to do it again. Now, it’s a must-have ingredient.

Herbs and greens – You can add some greens to this soup; especially if you want to get your kids to eat greens. I have tried a hand full of spinach as well as a handful of kale. You can also flavor it with herbs such as parsley, mint, or even cilantro. Green Peas have a delicate flavor, so a little goes a long way with herbs.

STEP BY STEP INSTRUCTIONS:

Step 1

In a soup pot or stockpot, add the oil. Sauté onions, garlic, and bay leaves until onions are translucent.

Step 2

Add potatoes and sauté for another minute (the potato helps the green pea skins blend to a smooth, not gritty puree).

Step 3

Followed by the green peas. Season with salt and pepper (if using commercial stock add less salt to the peas now).

Step 4

Pour in the stock and simmer for about 5 minutes until the peas are tender.

Step 5

Then, add the Parmesan and warm milk.

Step 6

Remove the bay leaves and use a hand mixer to blend everything to a smooth puree.

If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.

Step 7

Finally, add the honey and butter – combine well.

Step 8

Check and adjust seasoning and consistency. Add more water if necessary.

Serve in soup bowls with toasted croutons or bread

https://veenaazmanov.com/green-pea-soup-recipe/

This Chicken Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made with your choice of dried noodles, a simple tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it’s overcooked!! This is a super quick midweek stir fry that is really tasty.

 Recipe Note:

Step 1:

Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here:For this recipe, I’m using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.

Step 2

Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don’t have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.

Step 3

Chinese Cooking Wine – sub with Mirin (skip sugar if you do) or Dry Sherry. If you can’t consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)

Step 4

Noodles – works great with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).

Step 5

Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.

Step 6

Use about 2 handfuls once chopped, this wilts a lot once cooked, so don’t be afraid to bulk up! Cut stems into 5 cm / 2″ lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens. 

Step 7

Don’t rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.

Step 8

VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.

Step 9

Nutrition per serving, assuming 150g/5 oz chicken used.

Chicken Stir Fry with Rice Noodles

Spice Up Your Breakfast Menu With This Delicious Yam Piccata Recipe

Yam Piccata is a great breakfast option and you should try it out as soon as you can.It is a great substitute for the normal yam and egg and it is healthy too.Below is a step by step direction on how to make this dish.

Ingredients

• 1/4 yam
• 2 large eggs
• 1 large green bell pepper
• 1 large red bell pepper
• 1/2 onion bulb
• 1 seasoning cube
• 1/2 teaspoon ground pepper
• 1/4 teaspoon curry powder
• 1/4 teaspoon thyme
• Vegetable oil for frying
• 1 cup flour
• 1 teaspoon sugar
• Salt to taste

Direction:

Step 1:Cut yam in large cubes and wash thoroughly, boil with salt and sugar solution. When yam is 85% cooked, spread on a tray, wait till it is totally cooled off then coat with flour.

Step 2:Dice green bell pepper and red bell pepper.

Step 3:In a bowl, mix eggs, thyme, curry, seasoning cube, diced onions, diced green and red bell peppers and salt to taste.

Step 4:Heat vegetable oil in a deep fryer or a frying pan.

Step 5:Deep yam into the egg mixture and put a reasonable amount of diced green and red bell pepper on top of the yam.

Step 6:Put as many yams as the fryer can take.

Note – don’t just throw the yam into the heated oil, ensure it is standing upright so that the bell peppers don’t fall off the top of the pan.

• When yam is golden brown, put on a platter lined with kitchen paper to drain excess oil.
• This meal is best served hot.

https://www.google.com/amp/s/fabwoman.ng/yam-piccata-recipe-video-tutorial-fabwoman/amp/

Chicken gizzards, probably surprisingly for some, are very popular food around the world. They are super tasty when prepared with rice and vegetables. You can find this delicacy prepared in many different ways. 

Recipes For chicken Gizzards with Rice and Vegetables

Step 1

Preparing the gizzards:

Wash and cut in half. Put water to boil and add a few pinches of salt and black pepper. Add the gizzards. Cook for about 45-60 min until soft and tender. To cut the cooking process in half cook the gizzards in pressure cooker. While waiting you can cut the vegetables into small pieces. Once you have cooked the gizzards, remove them from the broth. Keep the broth for later.

Step 2

Frying

In deep, non stick frying pan put 2-3 tablespoons of vegetable oil. Wait for the oil to get hot and add the finely chopped vegetables. Cook over medium heat for about 3-4 min. Add the gizzards and leave them to sweat for about 5 minutes. Add half a cup of white wine and half a pound of rice. Give it 2-3 min. until the rice becomes translucent glass color. At this stage add some of the broth from the cooked gizzards enough to cover all the ingredients. Put all the spices (parsley, black pepper, salt, savory, 1-2 bay leaves, vegetable seasoning) and simmer for another 5-6 minutes.

Note: To season this dish just right:

• add a small amount of each spice.
• Taste. If needed add more until you like the flavors.

Step 3

Roasting:

Put everything inside baking pan. Sprinkle some finely chopped parsley, cover with foil and bake for 10-15 min. until the rice is soft and the liquid has reduced.

Enjoy!

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Recipe credit:https://www.foodrecipeweb.com/recipe-for-chicken-gizzards-with-rice-and-vegetables/

“I yoghurt, I yoga, I’m 3 stone heavier. I’m quinoa’d out, I nibble while I scribble. I’m eating chocolate like it’s my last,   80/90 percent chocolate with the intention of making or baking something. I’m done with gloup, soup and droop.’” said sighed “I think ones called work and the other cooking fatigue” quoth her […]

Nice’n easy Chocolate sorbet

Pancakes remains my favorite, in less than 15 minutes it is ready to serve.

Recipe for making pancakes

Serving for 4

INGREDIENTS

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
ADD ALL INGREDIENTS TO YOUR SHOPPING LIST

Directions

Step 1
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

Step 2
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Thank you for reading, make your next pancakes with our wonderful recipe.

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Procedure

1. Melt the butter in a large skillet.
2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
3. Add the fettuccine, broccoli, walnuts.
4. Blend well and toss to coat the fettuccine.
5. After tossing, add fresh grated Parmesan cheese to top off the dish.

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This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Procedure

1. Pit the avocados.
2. Score avocado without cutting through the skin.
3. Scoop out one avocado with a large spoon and place in mixing bowl.
4. Add the lime juice and stir to evenly coat the avocados.
5. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
7. The guacamole is the right consistency when more large pieces than mashed parts remain.
8. Garnish with a sprig of cilantro.

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This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.