Glazed Snap Peas Recipes

Steps:

• Cook peas according to package directions; drain. Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

Steps:

• Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.

Steps:

• Bring a medium sized pot to a boil and add salt.
• Cook peas for 3 minutes.
• Add turnips and continue cooking another 2 minutes.
• Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
• Add garlic and fry until fragrant.
• Add drained vegetables along with the sugar and stir until glazed.
• Adjust seasonings.
• Sprinkle parsley on top and serve immediately.

Steps:

• Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper.

Steps:

• Place everything but snow peas in a shallow, wide sauté pan over medium-high heat. Stir and bring to a boil.
• Add snow peas, toss to coat and stir occasionally just until peas are cooked, about 3 minutes. Serve immediately.

Steps:

• Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
• Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
• Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.

Steps:

• In a medium bowl, stir together the marinade ingredients.
• Add the steak, stirring to coat. Cover and refrigerate for 10 minutes to 12 hours, stirring occasionally if marinating more than 10 minutes.
• In a small bowl, stir together the broth, brown sugar, and teriyaki sauce. Set aside.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steak with any remaining marinade for 3 to 4 minutes, or until browned, stirring occasionally.
• Stir in the broth mixture. Cook for 6 to 7 minutes, stirring occasionally.
• Stir in the peas. Cook for 1 to 2 minutes, or until most of the liquid is gone and the steak is glazed, stirring occasionally. Sprinkle with the sesame seeds.
• Also known as Japanese horseradish, wasabi is available in paste and powder. Both pack a powerful pungency, so add wasabi in small amounts. The powder form of this light green condiment is usually mixed with water or other liquids.
• (Per Serving)
• Calories: 229
• Total Fat: 7.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 3.5g
• Cholesterol: 60mg
• Sodium: 175mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 27g
• Dietary Exchanges
• 1/2 Starch
• 3 Lean Meat

Steps:

• In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Steps:

• In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes.
• Add orange juice, bring to boil.
• Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes.
• Remove from heat. Add parsley and zest; transfer to serving bowl.

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
• Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
• Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.

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.

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 2 minutes longer. Drain., In a small bowl, whisk the cornstarch, salt, pepper and broth until smooth. Add to vegetables with the butter. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until glaze is slightly thickened.,