TOFU AND GREEN PEAS
Found at http://www.womens-menopause-health.com/perimenopause_symptoms.htm It can't hurt give it a try!
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 teaspoon vegetable oil in pan.
- Add onion and saute until onion is translucent.
- Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
- Lower heat and simmer.
- Cut drained, pressed tofu into 1/2 inch cubes.
- Add gently to sauce and continue simmering until tofu is heated through.
- Add peas and cook until peas are heated through.
- Served over rice with yogurt and chutney.
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
HOT AND SOUR SEARED TOFU WITH SNAP PEAS
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it's a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
- Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
- Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
- Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don't touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or two. Spoon sauce all over tofu, unstacking it if necessary.
- Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 697 milligrams, Sugar 6 grams
SAUTEED PEAS WITH MUSHROOMS AND GARLIC
This recipe dresses up a plain vegetable and makes it an elegant company dish. Simple, easy, and quick.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet.
- Add mushrooms and garlic.
- Saute until mushrooms are tender, about 5 minutes.
- Add frozen peas and stir to coat.
- Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
- Salt and pepper to taste.
CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
Steps:
- Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
MUSHROOM PEA CASSEROLE
This is one of my go-to side dishes that my whole family loves. It's great with chicken, ham, beef and pork; in fact, I haven't found anything it isn't delicious with. -Lisa Lyons, Westerville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 330mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.
PEAS WITH MUSHROOMS
This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PEAS WITH MUSHROOMS
Make and share this Peas With Mushrooms recipe from Food.com.
Provided by LonghornMama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
- Add marjoram, salt, pepper and nutmeg; mix well.
- Add peas and heat through.
PEA, MUSHROOM AND TOFU CREMA ROSA
Steps:
- Drain and cut the tofu into small 1-inch blocks. Combine with the next 6 ingredients, and marinate at room temperature for at least 20 minutes. Add all to a saucepan and saute until tofu is golden brown in color. Meanwhile, combine the can of tomatoes, peas, mushrooms, and sugar in a large pot. Bring to a boil and immediately reduce the heat to low. Simmer for about 20 minutes. Stir in the cream and salt & pepper to taste. Cook the pasta according to instructions and drain. Add cooked pasta and tofu mixture to tomato sauce and stir. Spoon into bowls and top with parmesan shavings if desired.
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- Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
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