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Canned peas

rozz01 Jan 30, 2009 07:17 PM

A friend just moved and emptied her cupboards unto me. I seem to have a whole lot of canned peas, corn and green beans. Any ideas on any veggie ways I could liven these up... especially the peas. thanks

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  1. OCEllen RE: rozz01 Jan 30, 2009 07:26 PM

    Maybe puree them all into a soup? Some onions and celery, carrots into the pot, some broth, meat of your choice and LOTS of tomatoes and herbs.

    2 Replies
    1. re: OCEllen
      dfrostnh RE: OCEllen Jan 31, 2009 01:22 AM

      I think the soup idea is a good one. Whatever soup you make, add near the end of cooking. Or, cook them up as if they were split peas in a pureed soup with some sauteed onions and carrots. I would also suggest something like a chicken pot pie.

      1. re: dfrostnh
        weezycom RE: dfrostnh Feb 3, 2009 08:37 AM

        If you do whiz them up into a soup, I would also add some fresh or frozen peas right near the end of cooking to add a brighter flavor to the peas.

    2. marietinn RE: rozz01 Jan 30, 2009 07:28 PM

      I happen to be one of the few people who apparently likes canned peas. I really like to heat them up and add some smart balance and terriyaki or soy sauce to taste. I like to eat them on toast or wrapped in a warmed flour tortilla, but I'm also in college, so this might not appeal to everyone. I'm assuming you mean vegetarian when you say veggie, I'm vegan so I can offer up a few more ideas. I think canned peas, browned crumbled soyrizo and some pan fried potatoes would make a delicious dish of some sort.

      4 Replies
      1. re: marietinn
        rozz01 RE: marietinn Feb 2, 2009 02:47 PM

        Hey... what's Smart Balannce?

        1. re: rozz01
          critter101 RE: rozz01 Feb 2, 2009 02:54 PM

          Smart Balance is the faux butter spread - very few calories.

          1. re: critter101
            greygarious RE: critter101 Feb 3, 2009 09:05 AM

            Smart Balance is also good when cholesterol is a concern - I am a fan of unsalted butter so I was not happy with the prospect, but found I do like the SB, which has a darn good buttery taste . I think they may make it in unsalted now but fear that without any salt it might taste like shortening.

            As for the peas, ick. I'd make a batch of split pea soup using a pound bag of dried peas, then puree in some canned peas at the end, tasting and adding more as long as I still liked the flavor of the soup. Canned green beans: 3-bean salad, or the French's green bean casserole if you like it. I think canned corn is the best of the canned vegetables.

          2. re: rozz01
            marietinn RE: rozz01 Feb 9, 2009 08:22 PM

            Sorry this response is late. As critter101 said, its a butter substitute. And as graygarious said, its great when you need to watch your cholesterol. I don't eat any animal products and smart balance organic is by fa the tastiest non-dairy butter out there.

        2. Caralien RE: rozz01 Jan 30, 2009 08:01 PM

          Canned peas with garam masala were something I lived on while backpacking.

          Or add to rice for a stir fry.

          4 Replies
          1. re: Caralien
            rozz01 RE: Caralien Feb 2, 2009 03:11 PM

            I was thinking samosas this weekend, but my pastry skills must be seriosly lacking. The potatoes and pes inside were pretty goood though..

            1. re: rozz01
              Caralien RE: rozz01 Feb 3, 2009 05:54 AM

              Have you tried using wonton skins or phyllo? And adding cauliflower?

              1. re: Caralien
                rozz01 RE: Caralien Feb 3, 2009 03:17 PM

                I have woonton skkins, but I was trying to bake instead ofd fry, maybe that was the problem..

                1. re: rozz01
                  Caralien RE: rozz01 Feb 4, 2009 06:30 AM

                  Wonton skins can be baked. Spray or oil a cooking sheet, fill the wrappers, then spray the tops. Bake at 350F until heated through. Done!

          2. t
            tmso RE: rozz01 Feb 3, 2009 06:35 AM

            Sautee some onion in olive oil, add a lot of chopped parsley, cook for a few minutes, add a can of tomatoes, let it reduce some at a simmer, then add a strained can of peas and simmer a few more minutes. Makes a wonderful sauce for pasta, especially buckwheat or whole wheat pastas.

            3 Replies
            1. re: tmso
              karykat RE: tmso Feb 3, 2009 08:54 AM

              Maybe use a little fresh mint? That really transforms frozen peas and it could only help canned ones.

              1. re: karykat
                tmso RE: karykat Feb 3, 2009 12:17 PM

                In this case, I don't think so. You already have the green flavor of the parsley in there to help brighten them up. Mint would just obscure the pea-tomato back and forth that's the core of the sauce.

                1. re: tmso
                  karykat RE: tmso Feb 7, 2009 11:58 AM

                  Yes, I agree that mint wouldn't go with your combination. Don't think it would work with the tomatoes. I was more thinking use the mint when doing something with peas on their own.

            2. TroyTempest RE: rozz01 Feb 3, 2009 09:00 AM

              your local food bank would be happy to get them. seriously, in these times it'd be a better use than trying to to find creative ways to use something that you probably wouldn't use.
              Drain and rinse the peas, combine with chunks of velveeta and miracle whip. Put on your polyester slacks, and don't forget to set the knob on the way back machine to 1972, and enjoy.

              4 Replies
              1. re: TroyTempest
                janetms383 RE: TroyTempest Feb 3, 2009 09:17 AM

                don't you top that with bacon??

                1. re: janetms383
                  TroyTempest RE: janetms383 Feb 3, 2009 09:55 AM

                  only for special company. For a real treat you can also add green giant mushrooms in the jar.

                2. re: TroyTempest
                  rozz01 RE: TroyTempest Feb 3, 2009 03:19 PM

                  Still wont work, all my polyester is from Hot Topic...

                  1. re: TroyTempest
                    josephnl RE: TroyTempest Feb 3, 2009 03:25 PM

                    The food bank idea is the best of all. I wish I had thought of it. Unless you are really hungry, you probably will not enjoy eating the canned vegetables as much as you will enjoy knowing that they went to some folks more needy than you!

                  2. Will Owen RE: rozz01 Feb 3, 2009 03:08 PM

                    Sounds like the peas are well covered. For the green beans, the only salvation is to chop up some bacon and onion and cook them together until the onion is transparent, then stir in the green beans and season fairly heavily with salt and pepper. Some cayenne dashed in back during the onion-cooking phase is good too. Simmer until the beans are quite tender.

                    As for the corn, hey - canned corn is the next-best thing to fresh, in my books. Add it to the green beans prepared as above to make a succotash. Put into a greased gratin dish with some cream, dot with butter and coat with crumbs to make some very nice scalloped corn - bake in a hot oven until browning and bubbly.

                    The best part of all these things is that they're damn near immortal, unless the can is dented and/or corroded.

                    1. Will Owen RE: rozz01 Feb 3, 2009 03:12 PM

                      Oops - just remembered the one other canned green bean dish I've found adequately palatable: Mom would drain them, season and butter them, then put in a baking dish with cheese sauce over the top and bake, for a dish she pronounced "Green beans aw grotten". The cheese sauce was always just a white sauce with Velveeta melted into it; you could probably come up with different stratagems.

                      1. cuccubear RE: rozz01 Feb 4, 2009 06:39 AM

                        At the risk of being contrary, and in no way am I poo-pooing the previous suggestions, but, feed them to the dog...

                        My dog loves canned green beans and peas. Personally, I can’t stand them (it’s the flavor and texture), but I buy them for the dog. She loves them mushed up or chopped up in her dinner.

                        Just an alternate use for the plethora of said vegetables... :-)

                        1. alkapal RE: rozz01 Feb 6, 2009 04:51 AM

                          my mom makes a pea salad with the le sueur tiny canned peas http://www.flickr.com/photos/obsequie...

                          one can peas, drained very well
                          4-6 oz. cheddar cheese, cut into 1/3" or so cubes
                          1 boiled egg, chopped
                          1/2 finely minced onion
                          mayo to bind, salt & pepper to taste (i also add a touch of horseradish),
                          refrigerate overnight.

                          you can sprinkle on bacon just before serving.

                          here is a real down-home-y depression-era kind of recipe for salmon patties with creamed peas http://www.grouprecipes.com/76236/sal...

                          9 Replies
                          1. re: alkapal
                            cuccubear RE: alkapal Feb 6, 2009 08:01 AM

                            Salmon Patties are one of my favorites, alkapal, but I’ve never considered smothering them in creamed peas! Have you tried this? It sounds like a variation I might want to try (probably with fresh peas though).

                            1. re: cuccubear
                              alkapal RE: cuccubear Feb 7, 2009 04:37 AM


                              to answer your question: nah, i haven't tried it. my salmon patties can barely make it to a regular plate off the paper-towel plate! ...and i think ya know what i mean, if you're a salmon patty fan. ;-).

                              the only use i have for canned peas is that salad of mom's....but i do LOVE creamed peas and pearl onions, starting the easy way with this birdseye product: https://www.birdseyefoods.com/inspira...

                              i'll serve these peas and onions alongside the salmon patties (what there are left....), maybe doctored with a little herb blend.

                              btw, it is too bad you don't have a trader joe's there in harrisonburg, because they have great frozen organic green peas.

                              1. re: alkapal
                                josephnl RE: alkapal Feb 7, 2009 08:24 AM

                                Could you share your salmon patty recipe with the rest of us? I am looking for a good salmon patty recipe. Thanks!

                                1. re: josephnl
                                  alkapal RE: josephnl Feb 9, 2009 03:35 AM

                                  gosh, i really don't have a "recipe"...

                                  i empty and drain a large can of salmon (my mom used pink, and i use red or pink) and remove the skin and bones. (mom used to keep the bones in and mash them so they disintegrated. calcium and thriftiness meet!)
                                  use a fork to separate and flake the salmon.
                                  add an egg and some flour (1/4 cup?), blend well.
                                  add salt, pepper, and dill if you like. (mom didn't add dill, for sure! ;-).
                                  shape into 3" patties, around 1/2" thick, and fry in a skillet at medium/medium-high heat in a little veg oil (mom probably used crisco oil -- but i use any neutral veg oil).
                                  cook until there is a very lightly browned crust. drain on a paper towel. chow down!

                                  btw, i use the past tense re mom for the "recipe", but my mom is still alive; however, she doesn't really cook anymore. her 87th birthday will be feb. 22.

                                  there was a discussion of salmon patties (and other chow trivia) in the thread started by jfood with his salmon croquette recipe. http://chowhound.chow.com/topics/560577

                                  his recipe looks much more exciting than mine, but mine has the nostalgia factor for me. i might add some finely minced onion or a little mustard...or a little old bay seasoning (definitely NOT floridian seasoning). but that's not what i remember. ;-).

                                  i like to eat the leftover (leftovers?!?) on a wonderbread sandwich with mayo. maybe add a pickle. or it is good with a poached or fried egg on top for breakfast, when it is freshly made and fried.

                                  1. re: alkapal
                                    josephnl RE: alkapal Feb 9, 2009 08:08 AM

                                    Thanks to you and cuccubear for your salmon cake recipes. I received a package of smoked salmon (the firm, hot smoked variety...not lox) for Christmas. I was thinking about using this for the salmon cakes. Do you two think it would be ok?

                                  2. re: josephnl
                                    cuccubear RE: josephnl Feb 9, 2009 06:27 AM

                                    Mine is similar, but I mix in sauteed onions with the flaked salmon...

                                    1 can of salmon, flaked and deboned (reserve 1/3 of the juice). Add to it a small chopped, sauteed onion, a beaten egg, ¼ cup bread crumbs, tsp. dry mustard, tsp. or more of dill, the reserved salmon juice and a little lemon juice. Form into patties, dip into more breadcrumbs and pan fry until firm and crusted.

                                    alkapal, as for the TJ’s close by...the closest one is Centreville. Maybe I’ll make a special run up there just to check it out (then I can have lunch at the Yorkshire Diner in Manassas!)

                                    1. re: cuccubear
                                      alkapal RE: cuccubear Feb 9, 2009 08:38 AM

                                      cuccubear, i'd start a new thread to ask: "give me the best tj's shopping list."

                                      1. maybe 1/4 cup flour in my "recipe" is too much, start with half that amount, and see how the patty forms up. also, use the can's liquid if you want a stronger flavor -- obviously, when using canned salmon.

                                      2. also, while it would be better than "ok" to use your salmon in a patty recipe, it isn't the "highest and best use" for it, imo. i personally wouldn't waste good salmon like you've got in a salmon patty. i'd just pull off chunks, and serve with a green mayo, capers, minced shallot, lemon juice as condiments. green mayo recipe: http://www.astray.com/recipes/?show=G...

                                      ... or sauce gribiche: http://www.recipetips.com/glossary-te...

                                      there is debate about whether it is "emulsified":
                                      This first link is the classic recipe, iirc: http://www.chefdecuisine.com/course/s...

                                      you could also blend some of your salmon with a little cream cheese, sour cream, lemon juice, and some herbs and cornichons for a nice tea sandwich spread, or cocktail-time snack on good crackers.....

                                      1. re: alkapal
                                        alkapal RE: alkapal Feb 10, 2009 03:54 AM

                                        cuccubear, have you seen this new tj's "shopping for a week" thread? http://chowhound.chow.com/topics/594731

                              2. re: alkapal
                                walker RE: alkapal Feb 9, 2009 08:23 PM

                                I LOVE those canned le sueur peas. I drain them and eat them cold with a tiny bit of mayo. Good to have in the cupboard when there's nothing much in fridge.

                              3. alkapal RE: rozz01 Feb 6, 2009 05:07 AM

                                this is an easy corn casserole using jiffy corn muffin mix and canned corn. http://www.familyoven.com/recipes/sea...
                                it is quite tasty, esp. if doctored up with some spiciness -- like jalapeños, or garlic and sriracha.

                                also, i've pimped canned corn http://chowhound.chow.com/topics/535420 for a big potluck corn casserole, with overtones of tamales: http://chowhound.chow.com/topics/5354...

                                1. s
                                  Stuffed Monkey RE: rozz01 Feb 7, 2009 10:11 AM

                                  For the canned corn, mix one can of drained corn with one can of black beans that have been rinsed and drained, and one container of salsa (the fresh refrigerated not jarred kind) and a large amount, about a half a bunch of chopped cilantro for the best version of salsa.

                                  1. d
                                    dmd_kc RE: rozz01 Feb 9, 2009 09:45 AM

                                    Canned peas are one of my only true "gag me" foods. Never been able to eat them since I was a little kid ... till my mother-in-law presented a dip made with them, toasted pecans, onion and garlic, whirled up like hummus.

                                    It's probably the best vegetarian dip I make. The peas lend an unidentifiable sweet note to the whole. It's astounding. People rave, and don't believe it when you let out the secret.

                                    I don't have a recipe. I'd guess it's about a cup of pecans (other nuts would work, too, but the soft texture of pecans is pretty important, I think), a large onion and maybe four cloves of garlic (the last two sweated in oil). Salt, pepper, that's it.

                                    1 Reply
                                    1. re: dmd_kc
                                      rozz01 RE: dmd_kc Feb 11, 2009 07:35 PM

                                      I 'm alergic to walnuts and pecans. Do you think other nuts wouls work w/that dip?

                                    2. Nunzio RE: rozz01 Feb 9, 2009 07:07 PM

                                      I make a roast chicken with diced potatoes and add can peas at the end. The combination tastes great

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