This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Poetry is a rich, full-bodied whistle, cracked ice crunching in pails, the night that numbs the leaf, the duel of two nightingales, the sweet pea that has run wild, Creation's tears in shoulder blades."
-Boris Pasternak, Poet
Sugar snap peas are so easy to find in the grocery now. There was a time when I really had to hunt for them. They are wonderful as a side dish like this but go great in salads and are really best just eating raw as a snack.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 3.
This recipe does not makes good leftovers, but it is good chilled in salads.
|2 tsp||olive oil or grapeseed oil|
|1 Tbsp||shallot (minced)|
|8 ounces||snap peas|
|1/4 tsp||ground nutmeg|
|1/4 tsp||ground ginger|
Place the spread in a medium skillet over medium heat. Add the shallots and cook gently stirring frequently.
Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes stirring about every five minutes.
Serving size = 1 cup
Servings = 2
Amount Per Serving
|Calories 92||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 26%||Vitamin C 113%|
|Calcium 5%||Iron 14%|
|Vitamin K 31 mcg||Potassium 251 mg|
|Magnesium 30 mg|