Dilled Carrots And Snow Peas Food

SNOW PEA AND CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

CRISPY BEEF WITH CARROTS AND SNOW PEAS

Steps:

• For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
• Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
• In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
• Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
• To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
• Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

STIR-FRIED SNOW PEAS AND CARROTS

Steps:

• Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
• Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

CARROTS AND SNOW PEAS

Steps:

• In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

DILLED CARROTS AND PEA PODS

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
• Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
• Stir butter, dill weed and salt into vegetables until butter is melted.

SLICED CARROTS AND SNOW PEAS

Steps:

• Peel and trim the carrots and slice them thin.
• Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
• In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

CARROT-SNOW PEA SALAD

Steps:

• Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

DILLED CARROTS AND SNOW PEAS

Steps:

• Peel carrots and cut into 2-inch matchsticks. Trim snow peas. Set each aside separately.
• In a medium saucepan of boiling water, cook carrots 5 minutes, until crisp-tender.
• Add snow peas and cook 1 minute longer. Drain, return vegetables to the pan.
• Toss with butter until butter is melted. Toss with dill until well coated. Serve hot.

SNOW PEAS AND CARROTS

Steps:

• Cut the carrots into slices, diagonally.
• Bring water to a boil in a saucepan and add the carrots.
• Simmer for 2 minutes.
• Drain and rinse with cold water.
• Saute the shallots in the butter in a large skillet for 1 minute.
• Add the carrots and snow peas, turning to coat with butter.
• Add the sherry and cook for 3 minutes, stirring frequently.
• Season with salt and pepper and serve immediately.

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS

Steps:

• Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
• While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
• Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
• Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
• Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

GREEK DILLED PEAS, POTATOES & CARROTS

Steps:

• 1. In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
• 2. Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
• 3. Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce. Kali Orexi! Enjoy!

BUTTERED SNOW PEAS AND CARROTS

Steps:

• In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.