Sentences with phrase «cooked snap peas»

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.

Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well - salted water 2 minutes.

Not exact matches

While she was taught to cook dishes such as jerk chicken and pork, rice and peas, oxtail gravy, and fried plantains, many folks online were not happy with the celeb's food snaps.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5 - 6 minutes.

Snow peas and snap peas can be eaten raw, although the cooking process will cause them to become sweeter.

So, this is what I made for my breakfast: 1 cup cooked quinoa sugar snap peas red onion, diced 1 egg, which I «fried» in Pam cooking spray...

salad 6 cups of butter lettuce, chopped 1 carrot, sliced or chopped 1 big handful of snap peas, cut in half 4 green onions, sliced 4 chives, sliced 4 slices of cooked bacon, crumbled 2 ounces gorgonzola cheese, crumbled

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.

Add snap pea mixture and cook, stirring once or twice, until charred in spots but still crisp, 4 to 5 minutes.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

Add snap peas, pepper, and green onions and cook 8 to 10 minutes or until lightly browned and tender - crisp, stirring frequently.

I substituted sugar snap peas for the peppers and added a little paprika to the vegetables while cooking, and it turned out very well.

You can eat them raw, like you would carrot sticks, or cook them in a quick and easy recipe like my Sugar Snap Peas with Pecans and Feta.

Add the snap peas & zucchini and cook for another couple of minutes.

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally.

My Mixed Greens Salad with Chicken, Blueberries & Snap Peas was inspired by the recipe for Creamy Blueberry Chicken Salad in the August 214 edition of Cooking Light magazine.

Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, red peppers, snap peas, celery, grapes, etc).

Add in the sugar snap peas and baby corn and cook for a further 2 minutes.

Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5 - 8 minutes until the vegetables have just softened.

Add sugar snap peas and cook for 3 to 5 minute or until peas are bright green and crisp tender; drain.

Add the cooked lentils to a large bowl and toss with the scallions, cucumber, snap peas, sesame seeds, and just 2 tbsp tamari.

Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1 — 2 minutes.

Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.

In a medium saucepan, bring well - salted water to a boil, add the snap peas, and cook until crisp - tender, about 2 minutes.

-LSB-...] Pea omelet with mint and marscapone — Healthy Green Kitchen Pea mint feta fritters with yogurt mint dipping sauce — Gourmande in the Kitchen Three pea ginger tofu stir fry — The Law Student's Wife Spring zucchini pasta with peas, leeks and watercress — Inspiralized Pea and goat cheese tart with fresh herbs — Tasty Yummies Fresh easy sweet pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.Pea omelet with mint and marscapone — Healthy Green Kitchen Pea mint feta fritters with yogurt mint dipping sauce — Gourmande in the Kitchen Three pea ginger tofu stir fry — The Law Student's Wife Spring zucchini pasta with peas, leeks and watercress — Inspiralized Pea and goat cheese tart with fresh herbs — Tasty Yummies Fresh easy sweet pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.Pea mint feta fritters with yogurt mint dipping sauce — Gourmande in the Kitchen Three pea ginger tofu stir fry — The Law Student's Wife Spring zucchini pasta with peas, leeks and watercress — Inspiralized Pea and goat cheese tart with fresh herbs — Tasty Yummies Fresh easy sweet pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.pea ginger tofu stir fry — The Law Student's Wife Spring zucchini pasta with peas, leeks and watercress — Inspiralized Pea and goat cheese tart with fresh herbs — Tasty Yummies Fresh easy sweet pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.Pea and goat cheese tart with fresh herbs — Tasty Yummies Fresh easy sweet pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.pea soup — Crumb Sautéed strawberry salad with sugar snaps and almonds — Cook the Story Asparagus, pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.pea and leek stir fry — Karen's Kitchen Stories Chilled fresh pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.pea soup with crab and guacamole salad — Always Order Dessert Snap pea, corn and red currant salad — Busy in Brooklyn -LSB-.pea, corn and red currant salad — Busy in Brooklyn -LSB-...]

Place the kale leaves and snap peas on the grill, and cook for about 1 - 2 minutes.

Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.

Sauté the asparagus and snap peas in the pan until cooked, but still bright green.

Remove snap peas and place in a bowl of ice water to stop the cooking.

Add the snap peas and cook until bright green, about 1 minute.

Add snap peas and increase heat to high, then cook until peas are crisp - tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes.

Just before its done, stir in zucchini ribbons and snap peas, cook 15 seconds.

Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper

Little reminder on how to cook the broccoli and sugar snap peas: Blanch both vegetables for 3 - 4 minutes in boiling water then transfer into an ice bath.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans.

Cook sugar snap peas in a pot of boiling salted water until crisp - tender, about 2 minutes.

Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp - tender, about 2 minutes per batch.

Blend one - third of sugar snap peas with one - third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes.

There's more, of course, like tender glazed pork ribs with togarashi, and crispy cumin lamb cooked a la plancha with scallions and snap peas.

Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp - tender, about 3 minutes.

Snap Peas: 1 tablespoon high - heat cooking oil 1/2 small red onion, sliced 8 ounces snap peas, trimmed 3 cloves minced garlic 1/3 cup Stubb's Pork Marinade Salt and pepper to tSnap Peas: 1 tablespoon high - heat cooking oil 1/2 small red onion, sliced 8 ounces snap peas, trimmed 3 cloves minced garlic 1/3 cup Stubb's Pork Marinade Salt and pepper to tPeas: 1 tablespoon high - heat cooking oil 1/2 small red onion, sliced 8 ounces snap peas, trimmed 3 cloves minced garlic 1/3 cup Stubb's Pork Marinade Salt and pepper to tsnap peas, trimmed 3 cloves minced garlic 1/3 cup Stubb's Pork Marinade Salt and pepper to tpeas, trimmed 3 cloves minced garlic 1/3 cup Stubb's Pork Marinade Salt and pepper to taste

I had leftover shredded chicken breast already cooked, which cut down on the prep time, and I tossed in some leftover sugar snap peas so they wouldn't go to waste.

Filed Under: ALL KID - FRIENDLY RECIPES, CHICKEN & TURKEY, DINNER Tagged With: 2 dinners in 1, 2 - in - 1 dinners, Asian, carrots, cook once eat twice, easy ethnic food for kids, sugar snap peas

Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3 - 5 minutes until the chicken is completely cooked.

Add snap peas and roasted peppers; cook about 2 minutes or until heated through.

Quick - cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts.

Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.

1 - 2 supplemental veggies that I cook «to order:» fennel baby spinach cucumbers carrots snap peas bell peppers