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Here are a few of our favorite recipes featuring green peas: Quinoa with Peas & Lemon, Creamy One-Pot Orecchiette with Sausage & Peas, and Chickpea Potato Curry. Sweet Corn
The nutritional differences between fresh, canned or frozen peas will be minimal, the experts say. So the answer depends on your personal preferences and how you like to use peas in recipes. "When ...
Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the ...
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Canned marrowfat or "processed" peas are reconstituted from dried peas. These are soaked in cold water for 12 to 16 hours, sometimes with sodium bicarbonate added to aid softening. The peas are then blanched for 5 minutes and then canned in a brine containing sugar, salt and food colouring , before the cans are heat processed at 115 °C (239 °F).
Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk).
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The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon. There are green and yellow varieties of split pea. Gregor Mendel studied the inheritance of seed colour in peas; the green phenotype is recessive to the yellow one