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445 recipes for "pea"
445 recipes
Pork and Udon Noodle Soup

Pork and Udon Noodle Soup

Oct 1, 2013

Udon soup often features a mix of pork and vegetables, and this quick version made with shredded pork makes for super easy weeknight fare. If you have any leftover cooked veggies on hand – such as broccoli, snow peas or zucchini – this is a perfect soup to add them to. 

Burnished Hoisin Chicken

Burnished Hoisin Chicken

Sep 5, 2006

Serve this chicken with rice or noodles and a quick steamed vegetable, such as broccoli, bok choy or snow peas. If you're freezing the chicken in the marinade, you can divide it into individual servings so you only have to thaw as many portions as you need at one time.

Beef Pot Roast with Really Good Gravy

Beef Pot Roast with Really Good Gravy

Oct 13, 2006

When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.

Broiled Tofu With No-Cook Peanut Sauce

Broiled Tofu With No-Cook Peanut Sauce

Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.

Turkey Turnovers

Turkey Turnovers

Jul 14, 2005

These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness.

Sweet-and-Sour Beef Stir-Fry

Sweet-and-Sour Beef Stir-Fry

Feb 21, 2006

To-do list: Adults: Slice beef. Cut vegetables. Measure sauce ingredients. Cook stir-fry. Prepare rice or noodles. Children: In large bowl or cold water or while standing on stool at sink, wash vegetables. Peel carrot. Wipe all sides of mushrooms with damp paper towel. Grasp tips of snow peas with fingers and pull off strings. In large measuring cup, whisk sauce ingredients together.

Szechuan Tofu with Pork

Szechuan Tofu with Pork

Jun 16, 2009

This spicy Chinese classic, called ma po doufu, is named after the pock-marked (ma) grandmother (po) who served this dish in her restaurant. Stir-fried green onions, ginger, black bean garlic sauce and ground pork provide the flavour, with tofu adding textural contrast. Sprinkle traditional ground toasted Szechuan pepper or toasted hot pepper flakes on top. Serve with rice and snow peas.

Speedy Asparagus and Chicken Piccata with Herbed Couscous

Speedy Asparagus and Chicken Piccata with Herbed Couscous

Because chicken cutlets are much thinner than whole chicken breasts, they cook much more quickly and save time. You can buy chicken breasts already sliced into cutlets, or simply cut whole boneless breasts in half horizontally. Asparagus works beautifully in this recipe, but snow peas or sweet peppers would be delicious as well, so work with whatever you happen to have on hand.

Asparagus Soup with Thick Cream

Asparagus Soup with Thick Cream

This silky soup is a cinch to pull together and can be served as a light lunch or a starter. Lightly whipped cream makes a smooth and airy garnish. To keep it from melting into the soup too quickly, serve it in a small bowl and have your guests spoon it onto their soup just before digging in. If you can't find fresh peas, substitute with frozen, adding them to the soup along with the spinach. 

Spinach Salad with Crispy Feta and Frizzled Prosciutto

Spinach Salad with Crispy Feta and Frizzled Prosciutto

Jun 10, 2009

With spring comes a welcome stream of fragrant herbs and fresh vegetables, such as sweet peas and delicate baby spinach. Spinach stars in this salad with a simple mustard vinaigrette, feta cheese and crispy prosciutto. When cutting the feta into thin slices, don't worry if a few of the pieces break: it's naturally crumbly. If you want, you can omit breading and frying the feta. The salad is delicious with crumbled feta; just reduce the amount to 1/2 cup (125 mL).

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