Nuttinhoneypeas Recipes

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NUTTIN' HONEY PEAS



Nuttin' Honey Peas image

What's for dinner? Oh, nuttin' honey. With peas. Although this recipe does have honey, it will not help keep your peas on your knife. So you'll have to bite the bullet and use a spoon this time, like normal folks. G'head, it's worth it.

Provided by ThatBobbieGirl

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

20 ounces frozen peas
salt and pepper
4 tablespoons butter (not margarine)
2 tablespoons honey
4 tablespoons chopped pecans

Steps:

  • Cook peas according to package directions just until tender, but not mooooooooshy.
  • Meanwhile, in skillet, melt butter.
  • Stir honey into butter.
  • Drain cooked peas and transfer to preheated serving dish.
  • Salt& pepper according to your taste.
  • Pour honey butter over top.
  • Sprinkle with chopped pecans.
  • Toss lightly and serve immediately.
  • This does not reheat well-- the sauce develops an off color.
  • Tastes fine, looks funky.

Nutrition Facts : Calories 170.4, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 120.5, Carbohydrate 15, Fiber 3.7, Sugar 8.4, Protein 4.4

QUEBEC-STYLE YELLOW SPLIT PEA SOUP



Quebec-Style Yellow Split Pea Soup image

Delicious and hearty split pea soup, starting with dried peas and simmered low and slow with vegetables, a ham hock and spices.

Provided by Jennifer

Categories     Dinner     Lunch     Soup

Time 2h15m

Number Of Ingredients 12

1 lb unsmoked ham hock
2 Tbsp butter (or cooking oil)
2 medium carrots (peeled and finely diced)
1 rib celery (finely diced)
1 medium onion (finely diced)
1 3/4 cups dried yellow split peas (rinsed well and sorted through)
1 bay leaf
1 tsp dried savory
1 tsp dried thyme
4 cups chicken broth (or vegetable broth)
3 cups water
Salt and pepper, to taste

Steps:

  • Trim off and discard skin from ham hocks.
  • In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
  • Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
  • Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
  • PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
  • Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
  • Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

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