My friends mom gave me her peas. what should i do with them?

Answer 1

Any type of pea can be cooked on top of the stove. Put the peas in a boiler and cover with water. Add salt and pepper to taste, along with a small amount of olive oil. Bring to a boil and reduce the heat to a simmer. Cover and continue to cook until tender. Taste and add salt as needed. If water level gets low add just enough hot water to bring it up to cooking level.

I love to add dumplings to my peas when that are almost tender. They are delish. Any type of pea is also good served over seasoned rice.

Seasoned Rice

Uncle Ben's converted rice (best rice in my opinion)
Dried parsley and chives
salt and pepper to taste
capful of olive oil

Prepare rice according to package directions. Generally you use 1 cup of rice to 2 cups of liquid (water or chicken stock). You add the rice to cold water, cover - bring to a boil, turn down to a simmer and cook til tender. Usually about 20 minutes.

Answer 2

1. Dry them, place in oven at a low temp and dehadrate them.
2. Buy some big drinking straws, not the flex kind but the big round ones like they use at Sonic Drive In or Steak n Shake
3. Find a bus stop, one with lots of kids.
4. Hide in bushes.
5. Load one pea at a time in to the straw
6. Give it a good hard puff of air
7. Enjoy the fun of a pea shooter!

Answer 3

Boil in a saucepan until soft. Drain off the excess water.

Mash them with a potato masher until they are all broken.

Add salt and vinegar to taste or if you prefer mint you can add some mint sauces, or some finely chopped mint leaves. Ideal to serve with chips, or lovely spread inside a pancake for a quick and unusual lunch.

Answer 4

"Peas and Onions in Cream Sauce" - 8 servings

1/2 lb. small whole onions (about 30)
2 lbs. peas; shelled
1 tbsp. butter or margarine
1 tbsp. all-purpose flour
1/8 tsp. salt
Generous dash pepper
Generous dash ground nutmeg
1 cup milk
1 tsp. lemon juice

1) In 3-quart saucepan over medium heat, in 1" boiling, salted water, heat onions to boiling. Reduce heat to low; cover and simmer 10 minutes or until tender-crisp. Add peas; cover and simmer 5 minutes or until peas are tender. Drain in colander; set aside.
2) In same 3-quart saucepan over medium heat, melt butter. Add flour, salt, pepper and nutmeg; stir until smooth.
3) Gradually stir in milk; cook until mixture boils, stirring constantly. Cook 2 minutes more. Stir in reserved onions, peas and lemon juice; heat 1 minute. Yields 5 cups.
(TIP: Substitute two 10 oz. pkgs. frozen peas for fresh peas.)

Answer 5

if a lot of peas then you can blanche them and freeze them or can them. Certain kinds of peas can be dried and stored for later use, i.e., black eyed peas, cowpeas, ladypeas, crowder peas, etc. Same for beans.

Answer 6

I'm with blanche and freeze them. Then throw a handful or two into casseroles or soup all winter long. I put them frozen into my daughter's mac n cheese when it's too hot to eat and it cools right down. She loves the color!

Answer 7

keep them in the freezer if they are bagged. They work great as an ice pack

Answer 8

cook them and eat them

Answer 9

pitch them OLD