CRUNCHY SNOW PEAS WITH TOASTED ALMONDS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Warm the olive oil in a small sauté pan.
- 2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
- 3. Cook about 3-4 minutes, leaving the snow peas crisp.
- 4. Add the lemon juice and toss again.
- 5. Spoon onto a plate, sprinkle with shallots, almonds and Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.
SNOW PEAS WITH TOASTED ALMONDS
Provided by Maria Helm Sinskey
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Almond Pea Spring Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
SLIVERED SNOW PEAS WITH ALMONDS
This is another one of my recipes from our local vegetable producers, "Peak of the Market". I get a daily recipe e-mail from them and had to share this one with you.....
Provided by Winnipeg Mel
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in frying pan over medium high heat.
- Sautee peas for about 2 minutes. Add almonds, salt and pepper and stir till evenly mixed.
CRISP SEARED SKATE WING ON SWEET PEA SHOOTS, SLIVERED ALMONDS AND LEMONGRASS VINAIGRETTE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Vinaigrette: Combine 2 tablespoons of olive oil with the ginger, lemongrass and shallots in a large sauce pot over medium heat, and cook, stirring until the vegetables are soft and translucent, about 3 to 5 minutes. Meanwhile, combine the vegetable stock with the ginger, lemongrass and shallot trimmings in a sauce pot over medium heat (the scraps will infuse the stock with even more flavor). When the sauteed vegetables are ready, strain the stock into the pot, then add the fish sauce, hot pepper sauce, soy sauce, thyme, lime juice, balsamic vinegar and peppercorns to the pot. Bring the liquid to a very low simmer, and cook for 5 minutes. Turn off the heat and whisk in the remaining olive oil. Remove the pot from the burner and set aside until cool. You may store the vinaigrette in an airtight container for up to 1 week in the refrigerator.
- Skate: Preheat the oven to 275 degrees. Slice the tops and bottoms from the turnips and peel away the outer skin. Using the julienne blade on a mandolin (or a very sharp knife), julienne the turnip, slicing it into very thin, match-stick size pieces. Set aside.
- Spread the almonds on a non-stick sheet pan, and toast in the middle of the oven for 10 to 12 minutes, or until you can just begin to smell them toasting. Remove the pan from the oven and transfer the almonds to a plate or bowl. Set aside.
- Place a large, non-stick saute pan over medium-high heat. As it warms, brush the skate on 1 side with the softened butter. Season with salt and pepper, and add the skate to the hot pan, buttered-side down. Season again with salt and pepper. Let the skate sear without moving it, so the fish forms a crispy brown crust. When well browned, turn the skate and brown on the other side.
- While the skate is searing, warm another medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, swirl to coat the bottom, and add the turnips and snow peas to the pan. Season with salt and pepper and cook, tossing frequently so that the vegetables cook evenly until crisp-tender. After 30 seconds, add the snow pea shoots. Toss, add the almonds, and remove from heat and mound in the center of 4 warm dinner plates. Top each with 1 piece of skate. Mix the vinaigrette well and ladle over the top of the fish, scattering the dressing and seasonings over the flesh. Serve.
SUGAR SNAP PEAS WITH TOASTED ALMONDS
These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spread almonds on a baking sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes. Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped almonds, and stir to combine.
- Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper; stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle with almonds, and toss to coat. Transfer to a serving bowl, and serve.
SNOW PEAS WITH FRESH MINT
Make and share this Snow Peas With Fresh Mint recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
- Melt butter over medium heat and lightly brown the slivered almonds.
- Add snow peas, fresh mint and 2 tablespoons water.
- Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 69, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 27.8, Carbohydrate 5.1, Fiber 1.9, Sugar 2.4, Protein 2.4
SNOW PEA STIR FRY
When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SNOW PEA & CARROT SAUTE
With bright carrot strips and green snow peas, this makes a colorful dish with any entree. Short on time? You can also buy matchstick carrots at the grocery store. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PEAS WITH BUTTER-TOASTED ALMONDS
Dress up frozen peas with golden slivered almonds-ready to serve with almost any meal in a mere 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In 10-inch skillet, melt butter over medium heat. Cook almonds in butter 2 to 3 minutes, stirring occasionally, until light brown.
- Stir in peas and salt. Cook 3 to 5 minutes, stirring frequently, until peas are tender.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
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