Tag Archives: peas

Fish and Seafood

Chupe de Camarones

Chilean shrimp stew

1-1/2 lbs jumbo shrimp in shells
1/4 cup olive oil
1 cup chopped onion
1 lb. whitefish heads and trimmings
2 cloves garlic, minced
1 large tomato, chopped
1 tsp. chopped chiles
1/2 tsp oregano
2 tsp salt
1/4 tsp pepper
2 quarts water
2 large potatoes, cubed
2 potatoes, halved lengthwise
1 lb. green peas
1/2 cup long grain rice
2 ears of corn, cut in thirds
3 eggs
1 cup milk
2 tbsp chopped parsley

Clean the shrimp, saving shells. In a casserole, heat the oil. Add onion, shrimp shells, fish trimmings, and garlic. Cook, stirring, for 6 minutes.

Stir in tomato, chile, oregano, salt and pepper. Cook 3 minutes. Add water and diced potatoes. Cover and simmer 30 minutes, or until potatoes are tender. Pour into a sieve over a bowl and force through with a spoon. Discard the pulp. Return puree to casserole, bring to a boil and add potato halves and rice. Simmer for 25 minutes.

Add peas and corn. Simmer, covered, for 5 minutes. Drop in shrimp and cook 5 minutes. Meanwhile, beat eggs. Pour eggs slowly into the stew. Add milk and simmer to heat through. Season and sprinkle with parsley.

Appetizers

Vegetarian Liver-Style Pate

This is a vegetarian paté, although not vegan, is made with peas, beans, nuts, and hard-cooked eggs.

Ingredients for Vegetarian Liver-Style Paté

  • 4 T oil
  • 1 lb. drained peas
  • 4 hard-cooked eggs
  • 1/2 lb. fresh string beans
  • 1/4 cup walnuts
  • salt and pepper

Sauté onions in oil until golden. Chop and grind together the peas, eggs, cooked string beans, and walnuts. Season with salt and pepper. Serve with crackers.

Servings: 6

Green beans (Vegetarian Pate)

 

Meat and Poultry

Paella Valenciana: Spanish Rice with Chicken and Rabbit

Spanish rice with chicken and rabbit

Ingredients

Katalina
The Cat That Went to Spain–Katalina, circa 1988
  • 1/2 chicken, cut up
  • 1/2 rabbit, cut up
  • 2 or 3 ripe tomatoes
  • 1 artichoke, cooked and separated
  • 1/4 cup peas
  • 2 cups rice
  • 1/4 cup olive oil
  • salt and 2 or 3 filaments of saffron
  • 4 cups water or broth

Preparation

Heat oil in a paella pan or shallow skillet. Throw in cut chicken and rabbit. Reduce heat and sauté until golden.

Add the tomatoes, chopped finely, and the artichoke. Cook 5 minutes. Add water. When it breaks into a boil, add the rice, salt, and saffron.

Lower flame gradually as rice cooks. Cook for about 20 minutes or until liquid is absorbed and rice is tender.

Remove from flame and let sit for a few minutes before serving. Servings: 6

Note: This is the true Valencia-style dish–made without seafood–as opposed to paella from Alicante, which does contain seafood. This little fact could cause dissension amongst the ranks of those who believe paella is synonymous with a seafood dish. The word paella, in fact, is the name of the wide, flat-bottomed pan in which the rice dish, whether seafood based or otherwise, is made.

 

Soups and Stews

Split Pea Soup

  • 2 quarts water
  • 1 lb. pork link sausage
  • 2 cups green split peas
  • 1 stalk celery, chopped
  • 1 large onion, chopped
  • 1/4 t thyme
  • 1 pinch cayenne
  • 1 bay leaf
  • Salt and pepper
  • Garlicky croutons

Place sausages in water and add peas, celery, onion, thyme, cayenne, bay, and salt and pepper. Boil for 20-25 minutes or until peas begin to soften. Lower heat and simmer until done. Serve with croutons. Serves 8.

Eggs and Cheese

Huevos Motuleños

  • 3 corn tortillas, heated
  • 3 T cooked black beans
  • 2 eggs
  • Mexican cooked red sauce
  • 1/4 cup green peas, cooked
  • 1 T grated cheese

Spread 2 tortillas with beans. Heat sauce. Fry eggs. Place 1 beany tortilla on a plate, top with a fried egg, and repeat. Top with last tortilla. Pour hot sauce over top of the stack and sprinkle peas and grated cheese on top.

Serve immediately