~more recently updated recipes~
2006 ORIGINAL POST: I can't remember the last time I cooked sugar snap peas. Hmmm: have I ever cooked sugar snap peas? Either way, what a mistake. These were easy-easy, quick-quick and tasty-tasty. (If you're into food-blogging acronyms like SHF and IMBB and DMBLGIT and ETC, then that'd be EEQQTT. And now that I've done the nutrition analysis, see below, let's make that EEQQTTHH, adding healthful-healthful.) And because there was nothing starchy to soak up the butter, a teaspoon went a long way taste-wise.
MANAGING THE MUNCHIES After supper tonight, I found myself rummaging in the fridge. You know that feeling, you've eaten but still want something more. The crackers, the chocolate, the pecans cried out for attention. But I put a serving of sugar snap peas in a bowl. What a GREAT munchie!! They need real chewing, not just swallowing, so last a long while. They're full of fiber so are filling. Plus they send forth piles of flavor so are oh-so-satisfying too. If your diet suffers from after-supper munchies, try keeping sugar snap peas on-the-ready.
2013 UPDATE: These are really good, weeknight-easy but company-good. I'm putting them on my "make often" list!
RECIPE for SUGAR SNAP PEAS with LEMON BUTTER
Time to table: 20 minutes
Salted water to cover
1 pound sugar snap peas (tonight's were fresh but I've seen them frozen too which would be even quicker)
1 teaspoon butter (reduced from 5 teaspoons but more than plenty)
Zest from a lemon
Bring the water to a boil in a shallow skillet. Wash the peas and snip off the stem ends. (Instructions usually say to pull off the strings, too but what I had tonight weren't in the least stringy.) Cook for 3 minutes, drain and return to the hot pan. Add the butter and lemon and stir well to coat with the butter. Transfer to a serving dish, salt well, serve and enjoy!
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