Pea Pod Medley Recipes

Steps:

• Place the pea pods and water in a microwave-safe bowl; cover and cook on high for 3-5 minutes or until crisp-tender. Meanwhile, in a small skillet, cook onion in 2 tablespoons butter over medium heat until crisp-tender., Drain peas; add to onion mixture. Add salt, pepper and remaining butter; toss to coat. Cook and stir until heated through.

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
• Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

Steps:

• MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat

Steps:

• In a nonstick skillet coated with cooking spray, saute onion in oil for 1-2 minutes. Add peppers; cook for 2 minutes. , Stir in the peas and mushrooms; saute 3-4 minutes longer or until vegetables are crisp-tender. Sprinkle with salt.

Steps:

• Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
• Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.