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Tuesday, January 11, 2011

Snow Peas

snow peas
Snow peas are a bit of a misnomer as they are one of the first veggies that come into season each spring.  They derive their name from the fact that they appear to be tinged with frost when their pods are hit with bright sunlight on the vine.

There are a myriad of ways that you can use snow peas in a healthy diet.  They are yummy when served over whole grain rice or pasta.  I love snow peas, especially in stir-fry (just add some red pepper rings, green pepper, carrots, onions, and other goodies and use olive oil for frying in the wok or skillet), but they are equally as delicious in salads or when served on their own.

There are so many ways that you can fix snow peas – boil them, steam them, blanch them.  Snow peas are super tasty and you can eat an entire ½ cup of these peas for just 55 calories – and they are an excellent source of Vitamins A and C.  I recently stumbled across a delicious recipe for Snow Peas and Carrots that I really like:

Yummy Honey-Glazed Snow Peas and Carrots
2 cups carrots, sliced
½ pound snow peas, washed and trimmed
3 tablespoons Promise Light Butter Spread
½ teaspoon cornstarch
2 tablespoons honey

Bring a large pot of salted water to a boil, and then add the carrots and cook until they are tender, around ten minutes or so.  Add the snow peas and cook until tender, another five minutes, approximately.  Drain carrots and snow peas and set to the side.

Using the same pot, melt the Promise Light Butter Spread, and stir in the cornstarch.  Add carrots and snow peas and then stir in the honey.  Cook over medium heat until heated through, stirring occasionally, and then enjoy!  Yield six servings, each around 90 calories.  

You could easily throw a couple of handfuls of snow peas into my Sesame Asparagus and Carrot Stir Fry recipe that I shared with you a while ago.


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