1、Carrots and Sugar Snap Peas with Orange Glaze

Carrots and Sugar Snap Peas with Orange Glaze recipe

Ingredients

Method

Add carrots, return to boiling.Reduce heat to low, cover and simmer 8-10 minutes or until carrots are tender.Add peas during last 5 minutes of cooking time.Stir in marmalade, salt and pepper.Cook until marmalade is melted.
  • 6 servings (1/2 c each)45 calories

  • https://www.truecookbook.com/recipe/carrots-and-sugar-snap-peas-with-orange-glaze-242967/

    2、Wild Rice with Chicken and Sugar Snap Peas

    Servings:6 Prep10 mins Slow Cook5 hrs low
    Wild Rice with Chicken and Sugar Snap Peas recipe

    Ingredients

    Method

    1. Rinse rice under cold water. Place rice in slow cooker bowl and add the broth, chicken, shallot, carrot and celery. Cover and cook on LOW for about 5 hours or until rice kernels are open but not mushy.
    2. Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
    3. Remove 12 small bowl-shaped leaves from head of lettuce; rinse and pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.

    3、Risotto with Sugar Snap Peas and Ham

    Servings:4 Prep10 mins Cook34 mins
    Risotto with Sugar Snap Peas and Ham recipe

    Ingredients

    Method

    1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.
    2. Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
    3. Heat the oil in a large saucepan over medium heat. Add leeks and cook 6 minutes, stirring frequently, or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 more minute. Stir in broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 20 minutes total); rice should be tender yet firm to the bite.
    4. Add peas and ham and cook, stirring constantly, 2 minutes or until peas are heated through. Stir in Parmesan cheese and pepper.

    4、Grilled Swordfish With Sugar Snap Peas, Strawberries and Mint

  • Makes: 4servings
  • Prep:20 mins
  • Total Time:35 mins
  • Carb Grams Per Serving: 44
  • Grilled Swordfish With Sugar Snap Peas, Strawberries and Mint recipe

    Ingredients

    Method

    1. In a medium bowl, toss strawberries with lemon juice and season with 1/8 teaspoon each salt and pepper.
    2. Add peas to a medium saucepan of boiling water and cook until crisp-tender and bright green, 2 to 3 minutes. Drain and let cool. Halve larger peas crosswise.
    3. Bring water to a boil in a medium saucepan; add 1 tablespoon oil and couscous. Stir, cover, remove from heat and let stand 5 minutes. Fluff with a fork.
    4. Meanwhile, heat a grill pan or saute pan over medium heat and brush with remaining oil. Season swordfish with remaining salt and pepper. Cook sword-fish, flipping once, until cooked through, 3 to 4 minutes per side, depending on thickness. Let rest 5 minutes on foil-lined cutting board.
    5. Toss strawberries with peas and mint; serve with swordfish and couscous.

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