Tag Archive for Snow peas

Snow Peas with Toasted Almonds

I was really wanting to make a vegetable dish for Easter dinner that I had never made before. It’s so easy for me to stick with my traditional “go to” dishes like garlic green beans or some sort of roasted asparagus but I was determined not to fall back on those and find something new. I was stuck and made no progress until my friend Mike forwarded me an email from Epicurious that had tons of Easter recipes. This Snow Peas with Toasted Almonds recipe jumped out at me and it was outstanding!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 10 min.

Ingredients:

1 T. unsalted butter

1/4 c. sliced almonds

1/2 pound snow peas, trimmed

2 T. minced shallots

1 tsp. fresh lemon juice

salt

Preparing Snow Peas with Toasted Almonds:

First, don’t forget to prepare the snow peas so they are well hydrated and crisp.

Then, melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 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.

Snow Peas with Toasted Almonds

Variations:

This dish would be great with sugar snap peas if you prefer those over snow peas. 

Meal Ideas:

I served this on Easter Sunday with Beer Can Chicken, Ribs and Syrian Rice.

Seriously? You had to have Mike forward you an email for inspiration?! What am I, chopped liver? ~Melissa

 

Chili Garlic Glazed Salmon with Israeli Pearl Couscous, Sauteed Cabbage and Snow Peas

salmon with chili and garlic sauce

Well, isn’t this a walk through healthy but delicious and satisfying at the same time!!! I made this entire meal with about 2T of olive oil as the only fat and (in a rush with my chop on) did the entire meal in about 40 minutes!

Level of Difficulty: Easy
Time Required: Start to end time 40 min – 1 hr 

Ingredients for 4:

Salmon:

4 4-6oz filets of salmon

4T Chili Garlic Sauce

3T low-sodium soy sauce

salt and pepper

Snow Peas:

1 lb snow peas

4T Terriyaki sauce

1/4 cup water

Cabbage:

1 head Napa cabbage, chopped

1 leek, sliced into thin rings and rinsed

2T Olive oil

1/2t Anise Seed

1 1/2 cups low sodium chicken broth

2T rice wine vinegar

1T sesame oil

salt and pepper

Couscous:

2 cups Israeli Pearl Couscous

4 1/2 cups low-sodium chicken broth

Special Equipment and Other Items Needed:

Parchment paper for super easy cleanup

How to make chili garlic glazed salmon and all those yummy sides:

Chili Garlic Glazed Salmon:

Place the salmon filets on the parchment paper. Sprinkle with salt and pepper. Mix the chili garlic sauce with the soy sauce in a small bowl then evenly spoon over the salmon filets and spread all over. Preheat oven to Broil. When the cabbage is done (see below), and the couscous is added to the boiling stock, put the salmon in the oven. Depending on the thickness of the salmon, it will take 5-8 minutes to cook. I like my salmon ‘medium-rare’. Cook it longer and it tastes like canned salmon to me.

Snow Peas:

Prepare snow peas like this . Let them soak in cold water as long as you can (why I started their prep first) and then in the last 5 minutes of total meal cook time (after salmon has been in the oven a couple of minutes), place in skillet with about 1/4 cup of water, turn on high and steam for about 3-4 min then drain remaining water and add your favorite teriyaki sauce, stir and they are ready to serve.

Cabbage:

I essentially did something like the link but did add some anise seed, sesame oil and rice wine vinegar to just give it a touch of Asia flavor. In order of events, this was my second item to prep and the first to start cooking since it takes the longest and holds the best.

Israeli Pearl Couscous:

The key here is to cook 1 cup of couscous to 1 1/4 cup of CHICKEN STOCK. No butter needed. No salt needed. Don’t use water and you’ll be well rewarded. It takes about 10 minutes to cook once you add it to the boiling stock and you’ll want to drain any remaining liquid when the couscous is done.

salmon with chili and garlic sauce

Important Tips:

Don’t overcook the salmon

Don’t overcook the couscous

Don’t overcook the snow peas

tee hee hee hee

Got Leftovers?:

If I have leftover salmon, I will flake it up, mix with some mayo and Greek yogurt, capers, Dijon, etc and eat it with some crackers or on a salad.

How to Prepare Sugar Snap or Snow Peas

How to Prepare Sugar Snap Peas

When I first made snow peas for my step-daughters, they called them “crunchy peas.” Why, you ask? Perhaps when you buy snow or sugar snap peas at the grocery store, they are dull and limp?. Perhaps you don’t buy them because of that reason? Well, if I’ve said it once, I’ve said it a 1,000 times, it’s all in the preparation!! Sugar peas and snow peas are delicious and kids love them.

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 5 min

Ingredients:

However many snow or sugar snap peas you want. I usually buy a handful per person.
Sauce of your choice. Some of my family’s favorites:

    Terriyaki Sauce
    Soy Sauce with 1 T butter
    Butter
    A tiny bit of sesame oil with soy sauce
    Equal parts rice wine vinegar and soy sauce with a touch of sesame oil
    Asian style chili sauce

Preparation:

First and foremost in the list of important steps: wash and soak in ice cold water for a minimum of 30 minutes, especially with snow peas. This will rehydrate them and give them that crunchy texture. I like to soak them for a few hours. Prior to cooking, you can pinch off the ends and pull any strings from the peas you can. This is somewhat optional. Some serve with them on and some do not. I generally take them off until I just don’t have that extre 5-10 minutes and then I don’t. Simple as that.
How to Prepare Sugar Snap Peas
When everything else you have prepared for the meal is done, place these in a saute pan with a little bit of water (depends on how many peas, but probably about 1-2 cups for 4-8 servings). Turn it on high. As the water heats, stir the peas. They will transform to a bright green. Cook no more than 5 minutes. Drain any remaining water and add the sauce of your choice. Toss and serve.

We eat one of these at least once a week as you can buy them fresh at the grocery store all year round.

Important Tips:

Soak them unless you like limp vegetables!!!

Variations:

Try different types of salty, savory, sweet, spicy sauces of your choice. I love asian style flavors with these peas.

Meal Ideas:

Great with just about any meal as a nice, fresh side.