I'd already half written the post in my head, extolling the delicious simplicity of peas topped with the chili lime butter that was such a hit with a watercress sandwich.
But nope, nothin' special here. Sorry. I wish so too!
Hmm. Broccoli, perhaps?
ARF TUESDAYS For the record, this is A Veggie Venture's contribution to the gentle eat-right encouragement from Sweetnicks.
FROM THE ARCHIVES For green-pea favorites, see here in the Recipe Box.
PEAS with CHILI LIME BUTTER
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Hands-on time: 10 minutes for the chili lime butter, 2 minutes for the peas
Time to table: 20 minutes
1 pound frozen green peas, steamed (although I'm learning that I prefer to cook peas in boiling water so they can be liberally salted)
CHILI LIME BUTTER
4 tablespoons unsalted butter, room temperature
1/2 a large jalepeno, minced fine
Zest and juice from a lime
Salt and pepper to taste (I skipped both)
Stir together the ingredients. Makes 4 tablespoons. Stir 1 tablespoon into the cooked peas, reserve the rest for broccoli or some other reasonable choice!
Chili-Lime Butter Only, Per Teaspoon: 34 Cal (97% from Fat, 1% from Protein, 2% from Carb); 0 g Protein; 4 g Tot Fat; 2 g Sat Fat; 0 g Carb; 0 g Fiber; NetCarb0; 2 mg Calcium; 0 mg Iron; 1 mg Sodium; 10 mg Cholesterol; Weight Watchers 1 point
1 tablespoon chili lime butter with 1 pound of peas, Per Serving: 113 Cal (25% from Fat, 20% from Protein, 54% from Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 16 g Carb; 5 g Fiber; NetCarb 11; 26 mg Calcium; 2 mg Iron; 127 mg Sodium; 8 mg Cholesterol; Weight Watchers 2 points