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Pea food

Pea food

We boil the peas.

Meanwhile, peel the onion, cut it and put it to harden. When the onion turns golden, add the peeled tomato and cut into small cubes. Leave it for a few more minutes, then add the boiled peas together with a cup of juice. salt, bay leaves, pepper and tomato broth.

In a saucepan put flour with a little water and mix until smooth, then put over peas.

Let it boil for about 5 minutes, then turn off the heat and add the finely chopped dill. Great appetite !!


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A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • & ltp & gt & lta href = & quothttps: //bonduelle.ro/produs/conserva-mazare-verde">1 canned (400 g) Bonduelle sweet peas green beans & lt / a & gt & lt / p & gt
  • & ltp & gt10 slices of bacon & lt / p & gt
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  • & ltp & gt250 g tomato sauce cubes & lt / p & gt
  • & ltp & gt2 vegetable stock cups & lt / p & gt
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  • & ltp & gtpiper & lt / p & gt

Chop the ingredients: red onion and small dill, sliced ​​green onion, grate the carrots, cut the bacon into thin slices and the cherry tomatoes in half.

Put the bacon in the pan, add the onion and grated carrot. After the bacon is slightly crispy, add the stock of vegetables, then the peas. Season with salt and pepper. Let it boil for 10 minutes, then add the diced tomatoes.

After another 10 minutes, add the cherry tomatoes and fresh dill. We let the mixture decrease as much as it should and until the peas are completely cooked. Decorate the dish with pea sprouts.


Recipes that might interest you

A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • & ltp & gt & lta href = & quothttps: //bonduelle.ro/produs/conserva-mazare-verde">1 preserve (400 g) Bonduelle sweet peas green beans & lt / a & gt & lt / p & gt
  • & ltp & gt10 slices of bacon & lt / p & gt
  • & ltp & gt10 cherry tomatoes & lt / p & gt
  • & ltp & gt2 carrots & lt / p & gt
  • & ltp & gt1 red onion & lt / p & gt
  • & ltp & gt250 g tomato sauce cubes & lt / p & gt
  • & ltp & gt2 vegetable stock cups & lt / p & gt
  • & ltp & gt1 green onion link & lt / p & gt
  • & ltp & gt1 dill link & lt / p & gt
  • & ltp & pea germs & lt / p & gt
  • & ltp & gtulei & lt / p & gt
  • & ltp & gtsare & lt / p & gt
  • & ltp & gtpiper & lt / p & gt

Chop the ingredients: red onion and small dill, sliced ​​green onion, grate the carrots, cut the bacon into thin slices and the cherry tomatoes in half.

Put the bacon in the pan, add the onion and grated carrot. After the bacon is slightly crispy, add the stock of vegetables, then the peas. Season with salt and pepper. Let it boil for 10 minutes, then add the diced tomatoes.

After another 10 minutes, add the cherry tomatoes and fresh dill. We let the mixture decrease as much as it should and until the peas are completely cooked. Decorate the dish with pea sprouts.


Peas are very nutritious!

Peas are very rich in nutrients. Pharmacist Ovidiu Bojor refers to the high content of proteins (22%), potassium (915 mg%), phosphorus (230 mg%) and calcium (45 mg%).

Buy here: [wce_products ids = & # 82167884 & # 8217 button = & # 8217Buy here & # 8217]

According to The World’s Healthiest Foods, 200 g of peas contain:

fiber & # 8211 58% of recommended daily dose (RDA)
Manganese & # 8211 34% of RDA
proteins & # 8211 33% of RDA
Folic acid - 32% of RDA
Vitamin B1 & # 8211 31% of RDA
Copper - 29% of RDA
Phosphorus & # 8211 28% of RDA
Vitamin B5 & # 8211 23% of RDA

Peas are an energetic, satisfying food. It is easily digested and has mild laxative effects. People with enteritis should not eat peas.


INGREDIENT:

600 g fresh peas
4 upper chicken legs
1/2 green pepper
1/2 red pepper (or donut)
2 small carrots
1 onion
5-6 tablespoons tomato sauce
1 teaspoon flour
2 tablespoons white wine
500 ml chicken soup
1 dill connection
1 small bay leaf
2-3 threads of thyme
3-4 tablespoons olive oil
salt
peppercorns

To start, heat the meat in hot oil. If it is fresh, we pound it and wash it, then we boil it. If it is frozen, it does not need to be boiled.

Drain the oil in which we hardened the meat, leave only half, then heat the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. We extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during cooking, we add another 100-150 ml of hot water, depending on how much sauce we want to have in the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Bring to the boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We taste and match the food with salt and pepper, then we can serve.


For starters, wash, clean and cut the carrots and onions. Slice the onion and put it in a little hot oil, then add the sliced ​​carrots. Once they are ready, add the peas, broth, salt, pepper, bay leaves and a liter of water.

Cover the pan and let it boil. From time to time check and mix the preparation. After the carrot and peas have boiled, sprinkle parsley or dill on top of the dish. Stir and turn off the heat.

Fasting pea food with carrots it can be served both hot and cold. Along with polenta and some pickled donuts, it is excellent.

Approximate nutritional values (100 g):

Calories - 70 kcal, protein - 4 g, carbohydrates - 9 g, fat - 2 g.


Pea food with vegetable meatballs

Do you know the wonderful vegetarian meatballs that Ikea sells? I adore them! Every time I go to Ikea I get a big bag of frozen meatballs. They are extremely versatile! I especially like it with mashed potatoes and sauce.

Because I really missed them and haven't been to Ikea lately, I decided to make my own version of vegetarian meatballs inspired by the Ikea recipe. & # 128578

I used chickpeas, green pea, sweet corn, spices, and the result exceeded my expectations! They are very similar to the originals. I really liked them! I decided to add them this time in a pea dish with tomato sauce.

This pea recipe takes a little longer until it's ready, about an hour, but it's worth the effort! & # 128578 The quantities below are sufficient for about 6 servings.

You can make more vegetarian meatballs to freeze. I usually do that. I prepare them, bake them, then freeze them individually on a tray and finally add them in ziplock bags. When I feel like them, I take them out and reheat them. They are delicious every time. & # 128578


Pea stew - fasting food

Pea stew is a very tasty and nutritious fasting recipe. If you like bean stew, you will most likely also like the pea version.

During fasting we need to pay more attention to our everyday food.

Let's avoid as much as possible fasting pies, zacusca and margarine from the trade. We have so many vegetables and legumes from which we can prepare healthy food at home!


12 sweet fasting dishes. Easter Lent Recipes

Beaten beans with fried onions

Ingredients for beaten beans with fried onions

  • 500 g of dry white beans
  • 2 small carrots
  • 1 slice of celery
  • 1 small parsnip root
  • 3 large onions
  • 6-8 tablespoons sunflower oil (for frying onions)
  • 4-5 tablespoons sunflower oil (for beaten beans)
  • 1 teaspoon sugar
  • 5 cloves of garlic (or less / many, according to taste)
  • salt

Prepared for beaten beans with fried onions

  1. Wash the beans well in 2-3 waters, and soak them in cold water for 12-14 hours. Change the water twice, after 4 hours.
  2. The next day, wash the beans and put them in a large pot in cold water to cover it. Bring the pot to a boil for 15 minutes, then pour in the water, rinse the beans with hot water and bring them back to the boil in hot water. Add the carrots, celery and parsnips, washed well and cut into large pieces.
  3. Boil the beans for 60 minutes, until completely softened.
  4. Remove the beans and vegetables and place them in a large bowl. Do not throw the water in which the beans boiled.
  5. Put half of the polish in the water in which he boiled the beans in the bowl, put a carrot (not all vegetables!) And pass the beans in a blender. You can add a little water if it is too dense, but little by little, so that it does not become too liquid.
  6. Add the garlic cloves given through the grater with small holes, 4-5 tablespoons of sunflower oil and salt to taste. Mix until you get a fine and homogeneous cream.
  7. Peel an onion, cut it into juliennes (scales), mix it with the sugar and knead it by hand. Fry it in a non-stick pan until it turns golden. Remove from the heat, let it cool for 2-3 minutes and place it over the beaten beans. Together with a Mashed vegetables and eggplant pizzette (see below!) can be a hearty snack. Good appetite!

Eggplant pizzas

Ingredients for eggplant pizzas

  • 1 large eggplant
  • 2 tomatoes
  • 6 Champignon mushrooms
  • 250 g vegetable cheese
  • 4-5 basil leaves
  • 1 clove of garlic
  • olive oil
  • parsley
  • salt

Preparation for eggplant pizzette

  1. Grate the vegetable cheese on the large grater, a clove of garlic on the small grater, finely chop the basil and parsley, cut the tomatoes and mushrooms into cubes as small as possible and mix them all, add a little salt.
  2. Wash the eggplants, wipe them well and cut them into 1.5-2 cm thick slices.
  3. Place the eggplant slices in an oven tray lined with baking paper and sprinkle with 2-3 tablespoons of olive oil.
  4. Put 2 tablespoons of the vegetable mixture over each slice of eggplant and sprinkle half a teaspoon of breadcrumbs on top.
  5. Sprinkle the eggplant slices in place with another 2-3 tablespoons of olive oil and put the tray in the preheated oven at 180 ° Celsius for 30 minutes. They can be eaten hot and cold. Good appetite!

Cauliflower and leek cream soup

Ingredients for cauliflower and leek cream soup

  • 1 cauliflower of 1 kg
  • 1 medium leek (white side only)
  • 30 ml of olive oil / 30 gr butter
  • 2-3 l of water
  • 1-2 teaspoons of natural vegeta (optional)
  • Salt
  • 4-5 slices of bread

Preparation for cauliflower and leek cream soup

  1. Unwrap the cauliflower in small bunches and leave it in cold water for 15 minutes. Cut the leek, only the white part, into thin slices.
  2. Saute the leeks in 30 ml of olive oil for 2-3 minutes. Add lukewarm water over the leeks and the cauliflower bunches drained of the water in which they stood.
  3. Cover the pot with a lid and let the soup boil until the cauliflower is completely penetrated (at least 30 minutes).
  4. After the cauliflower is completely cooked, take the pot off the heat and pass the cauliflower soup using a vertical mixer.
  5. Put the soup on the fire again for 10 minutes, add 2 teaspoons of vegeta and salt to taste, turn off the heat and let the soup "rest" for 15 minutes before serving.
  6. Meanwhile, make the croutons: cut the slices of bread into small squares and fry them in a little olive oil or, more dietetically, place them on a sheet of baking paper in the oven tray, sprinkle them with a little olive oil and Bake them for 10 minutes at 180 ° Celsius, then serve them with cauliflower cream soup and leeks. Good appetite!

Cauliflower in the oven

Ingredients for baked cauliflower (2 people)

  • 1 medium cauliflower
  • 3 tablespoons olive oil
  • 1 tablespoon curry
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon spicy paprika
  • 1/4 teaspoon freshly ground pepper

Preparation for cauliflower in the oven

  1. Peel a squash, grate it and squeeze the juice.
  2. Mix the oil, curry, lemon juice, salt, paprika and pepper in a bowl. Put the cauliflower bunches in the bowl and mix them carefully until they are all completely covered with the mixture in the bowl.
  3. Place cauliflower in a single layer in an oven tray lined with baking paper and bake for 30 minutes in the preheated oven at 180 ° Celsius. Attention: after 15 minutes of baking, turn the bouquets on the other side and bake them for another 15 minutes. They are ready to be put on the table, they can be eaten hot, but they are very good and cold. Good appetite!

Fondant potatoes

Ingredients for fondant potatoes

  • 4 large potatoes
  • 75 ml of vegetable soup
  • 150 g of vegetable margarine
  • 2 sprigs of fresh thyme
  • 2 lightly crushed garlic cloves
  • salt and pepper to taste

How to prepare fondant potatoes

  1. Peel a squash, grate it and cut it in half.
  2. Heat the butter in the pan. When it starts to froth, put the potatoes. Let them fry on one side for 5 minutes, until they brown well, then turn them on the other side and leave them for another 5 minutes.
  3. After the potatoes are browned on both sides, add the vegetable soup, thyme, garlic, salt and pepper.
  4. Put the lid on and simmer until the potatoes are soft. Good appetite!

Sweet cabbage food

Ingredients for fasting sweet cabbage food

  • 2 medium greens
  • 1 medium leek (white side only)
  • 10-12 cherry tomatoes
  • 1 large bell pepper
  • 1 hot pepper
  • 3 tablespoons olive oil
  • 80-90 ml of tomato juice
  • 1 cup water / vegetable soup
  • salt
  • peppercorns
  • ground pepper
  • dill
  • 1 sprig of dried thyme

Preparation for fasting sweet cabbage dish

  1. Finely chop the cabbage, finely chop, dust with salt and knead well. Put it in a deep bowl and let it soften for 10 minutes.
  2. Cut the leeks into thin slices and the bell pepper into suitable cubes. Put the oil in a saucepan over low heat. When well heated, add the leeks and bell peppers. After they have softened, add the sweet cabbage.
  3. Mix the tomato juice with slightly lukewarm water or vegetable soup and pour it over the cabbage. Add the thyme sprig, finely chopped dill, peppercorns, ground pepper and a finely chopped dried hot pepper (if the pepper is too hot, remove the seeds before adding the cabbage).
  4. Cover the pan with a lid and let the cabbage simmer for an hour, an hour and a half, until completely softened.
  5. 10 minutes before turning off the heat, add the cherry tomatoes. In this way, they will penetrate properly, but will not lose their shape.
  6. It is best to serve the fasting sweet cabbage dish with a hot polenta. Good appetite!

Italian bean dish

Ingredients for Italian bean meal (2-4 people)

  • 300 g of beans
  • 200 g of tomato juice
  • 4 tablespoons olive oil
  • 1 large clove of garlic
  • 1 small sprig of fresh rosemary
  • 4-5 medium fresh sage leaves
  • 100 ml of vegetable soup / water
  • salt
  • freshly ground pepper

Preparation for Italian bean dish

  1. Rinse the beans under a strong stream of cold water and let it sieve well.
  2. Put the oil in a non-stick pan over low to medium heat. When it has warmed up, add the sage, the rosemary sprig and the cleaned and whole garlic clove.
  3. Saute the mix for a minute or two, then add the tomato juice mixed with vegetable broth or water.
  4. Boil the sauce for 15 minutes, on low to medium heat, until it acquires a slightly dense consistency.
  5. Add the drained beans, mix carefully and cook the beans for another 5 minutes on low heat. 2-3 minutes before turning off the heat, season the food with salt and freshly ground pepper. Good appetite!

Black bean chili with sweet potatoes

Ingredients for black bean chili with sweet potatoes

  • 1 large sweet potato
  • 250 g of black beans beans
  • 150 g of corn kernels
  • 2 cloves chopped garlic
  • 1 large chopped onion
  • 2 chopped carrots
  • 200 g of ripe tomatoes
  • 150 ml of tomato sauce
  • 2 teaspoons chili powder
  • salt and pepper to taste

Preparation for black bean chili with sweet potatoes

  1. Heat the oil in a non-stick pan, sauté the onion for 5-7 minutes, until it softens slightly.
  2. Add diced sweet potatoes, corn, beans, garlic, tomatoes and spices.
  3. Stir gently and leave, semi-covered, to boil for 30 minutes. As you can see, black bean chili with sweet potatoes is ready in about 45 minutes: 10 minutes cooking, 30 minutes cooking.

Fasting pea food

Ingredients for fasting pea food (2-4 people)

  • 500 g peas (frozen or fresh)
  • 1 medium onion
  • 2 cloves of garlic
  • 2 medium potatoes (or 1 large potato)
  • 2 small carrots
  • 2 tablespoons sunflower oil
  • 200 ml of water
  • 75 ml of tomato juice
  • 1-2 teaspoons grated freshly chopped dill
  • 1 tablespoon grated cornstarch
  • salt
  • pepper

Preparation for fasting pea food

  1. Peel onions and garlic and chop finely. Peel the carrots and cut them into thin slices. Peel the potatoes and cut them into suitable cubes.
  2. Put the oil in a saucepan over low heat. When the oil has warmed up well, add the onion, garlic, carrots and mix well. Saute them until the onions are soft, add the potato cubes, stir on low heat for another 2 minutes and add 100 ml of lukewarm water.
  3. When the carrot and potatoes are half cooked, bring the peas to a boil.
  4. Boil the food over medium to low heat for another 15 minutes, then add the remaining water, mixed with the tomato juice and starch and mix well.
  5. Season the pea dish with salt and pepper and simmer for another 10 minutes, until the sauce gets a slightly creamy consistency. Add freshly chopped dill, mix well, let it simmer for 3 minutes, turn off the heat and enjoy!

Lenten mushrooms, with mushrooms, in vine leaves

Ingredients for fasting cabbage, with mushrooms, in vine leaves (50 4 cm cabbage)

  • 250 g of rice
  • 3 carrots
  • 8 champignon mari mushrooms
  • 1 leek (white part only)
  • 1 stalk of celery
  • 200 ml of vegetable soup
  • 1/2 cup tomato juice
  • 50 vine leaves
  • salt
  • pepper
  • dill
  • the water

How to prepare fasting sauerkraut, with mushrooms, in vine leaves


Peas are very nutritious!

Peas are very rich in nutrients. Pharmacist Ovidiu Bojor refers to the high content of proteins (22%), potassium (915 mg%), phosphorus (230 mg%) and calcium (45 mg%).

Buy here: [wce_products ids = & # 82167884 & # 8217 button = & # 8217Buy here & # 8217]

According to The World’s Healthiest Foods, 200 g of peas contain:

fiber & # 8211 58% of recommended daily dose (RDA)
Manganese & # 8211 34% of RDA
proteins & # 8211 33% of RDA
Folic acid - 32% of RDA
Vitamin B1 & # 8211 31% of RDA
Copper - 29% of RDA
Phosphorus & # 8211 28% of RDA
Vitamin B5 & # 8211 23% of RDA

Peas are an energetic, satisfying food. It is easily digested and has mild laxative effects. People with enteritis should not eat peas.


  • 500 gr lean pork
  • 1.2 kg of fresh or frozen peas
  • 1 onion
  • 250 ml tomato paste
  • 1 bay leaf
  • salt
  • pepper
  • 1 teaspoon of paprika
  • 1 tablespoon of starch or flour
  • 4-5 tablespoons olive oil
  • a bunch of dill

Cut the pork into suitable cubes and brown it for 5-6 minutes in olive oil. Add the chopped onion and heat a little more.

Add the spices, salt and bay leaf.

Then the tomato paste and leave for another minute.

And finally the peas, cover with water and cook until the pork is done.

Dissolve the starch in a little water and pour it into the peas to thicken the liquid. Bring a few more boils and turn off the heat. Add the chopped dill and serve.

Good job and good appetite!

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