Orange Buttered Peas Food

PEAS A L'ORANGE

Steps:

• Combine water and salt in a medium saucepan. Bring to a full boil. Add peas. Return to a boil. Reduce heat to a simmer. Cover and cook 1 minute.
• Drain peas in a colander.
• Combine remaining ingredients in saucepan. Warm over low heat. Stir in drained peas.
• Cover and keep warm over very low heat 2 minutes to blend flavors.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

ORANGE BUTTERED PEAS

Steps:

• In a saucepan over medium heat, combine the marmalade, butter and orange zest. Add mushrooms; cook and stir until tender. Cook peas according to package directions; drain. Add mushroom mixture and toss. Season with salt and pepper.

ORANGE RICE AND PEAS

Steps:

• Cook Texmati rice according to package directions. At the last minute blend in orange zest and 1 tablespoon butter, salt, pepper and 1 cup thawed frozen peas.

BUTTERED PEAS AND PEARL ONIONS

Steps:

• In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the watercress, remaining butter, and dill; season with salt and pepper.

ORANGE PEAR BUTTER

Steps:

• Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
• Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
• Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
• Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SALTED BUTTERED PECANS WITH ORANGE AND NUTMEG

Steps:

• Preheat oven to 350°F. Toss pecans, butter, nutmeg, and 1/2 tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8-10 minutes. Remove from oven and toss with orange zest and remaining 1/2 tsp. salt. Let cool before eating all of them.
• Do Ahead
• Pecans can be made 3 days ahead. Store airtight at room temperature.

BUTTERED SNOW PEAS

Steps:

• Trim off string side of each snow pea.
• Bring enough water to boil to cover peas. Add salt to taste. Add snow peas and let simmer about 30 seconds or until crisp tender. Do not overcook. Drain.
• Heat butter in skillet and add peas. Toss briefly and serve.

BUTTERED PEAS

Steps:

• In a saucepan bring 3 cups water to a boil and add peas and salt to taste. Simmer peas until tender, 3 to 8 minutes, and drain. In a bowl toss hot peas with butter and salt and pepper to taste.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

ORANGE & MINT SNAP PEAS

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes., Meanwhile, place peas in a steamer basket in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until crisp-tender; drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.