Dice and cook 1-2 cups potatoes (peeled or not, your choice) in salted water until they are al dente. While the potates cook remove the strings from your peas (1-2 cups). Drain and set aside. In your medium saucepan, melt a few tablespoons of butter then stir in an equal amount of flour. Cook it for a minute or two to eliminate that raw flour taste. A little at a time, stir in cold milk and cook over medium heat until the consistency is a pleasant sauce - keep it moving gently to it doesn't make clumps and keep adding milk as you need it. When you get tired of that, salt it to your liking. Add peas and potatoes and heat through. Take care not to cook the peas much. They are not as good if they get floppy. Enjoy!
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The only things that could be better than the peas and potatoes are peas and onions. If you can prepare pearl onions to stir in along with the peas then you have a treat. I like a little pepper with mine.
ReplyDeleteHere's a great recipe I found online (http://allrecipes.com/Recipe/Sugar-Snap-Peas-with-Mint/Detail.aspx) for sugar snap peas. It was easy, delicious and it also uses mint and green onions, so it was a perfect match to this week's shares!
ReplyDeleteSugar Snap Peas with Mint
4 Servings
INGREDIENTS (Nutrition)
2 teaspoons olive oil
3/4 pound sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh mint
DIRECTIONS
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Sugar Snap Peas--YUMMY!
ReplyDelete1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots 1 teaspoon chopped fresh thyme
kosher salt to taste
Directions:
1. Preheat oven to 450 degrees F
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
For an asian touch, and the addition of protein, try a quinoa salad with snap peas and green onions.
ReplyDeleteYou can prepare the quinoa according to the package, or try my method which makes in a bit more al dente and seperates the grains.
Recipe:
1 cups quinoa plus 2 scant cups of water
1-2 cups sugar snap peas, blanched and cooled
1 large carrot, grated
2-4 green onions, chopped
1 T sesame oil
2 t soy sauce
1 t grated ginger (The Ginger People make a very good jarred brand)
Cilantro garnish
Prepare quinoa according to package, or my preferred method--heat 1 teaspoon of canola oil in the bottom of a medium sauce pan. When oil is hot, add the quinoa and stir for until it becomes fragrant and begins to make popping sounds. Add the water, cover and cook over low for 15 minutes. Set aside until it's cool.
When the quinoa is cool (or at lease room temp) add the remaining ingredients and toss to combine. Serve as a side dish for an asian meal or over lettuce for an excellent salad.