Peas With Butter Toasted Almonds Recipe 425

PEAS WITH BUTTER-TOASTED ALMONDS

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook almonds in butter 2 to 3 minutes, stirring occasionally, until light brown.
• Stir in peas and salt. Cook 3 to 5 minutes, stirring frequently, until peas are tender.

SNOW PEAS WITH TOASTED ALMONDS

Steps:

• Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

PEAS WITH BUTTER-TOASTED ALMONDS RECIPE - (4.2/5)

Steps:

• 1 In 10-inch skillet, melt butter over medium heat. Cook almonds in butter 2 to 3 minutes, stirring occasionally, until light brown. 2 Stir in peas and salt. Cook 3 to 5 minutes, stirring frequently, until peas are tender.

CRUNCHY SNOW PEAS WITH TOASTED ALMONDS

Steps:

• Low-Sodium Recipe
• 1. Warm the olive oil in a small sauté pan.
• 2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.
• 3. Cook about 3-4 minutes, leaving the snow peas crisp.
• 4. Add the lemon juice and toss again.
• 5. Spoon onto a plate, sprinkle with shallots, almonds and Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.

SNOW PEAS WITH TOASTED ALMONDS

Steps:

• Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes.
• Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
• Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

SUGAR SNAP PEAS WITH TOASTED ALMONDS

Steps:

• Preheat oven to 400 degrees. Spread almonds on a baking sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes. Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped almonds, and stir to combine.
• Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper; stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle with almonds, and toss to coat. Transfer to a serving bowl, and serve.

PEAS AMANDINE

Steps:

• Cook peas according to package directions; drain. Set aside and keep warm. , In a skillet, saute almonds in butter until lightly browned. Remove with a slotted spoon; add to peas. In the same skillet, saute mushrooms and onion until tender; add to peas. Season with salt and pepper.

SUGAR SNAP PEAS WITH LEMON AND ALMONDS

Steps:

• Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender.
• Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.
• Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

BUTTERED PEAS

Steps:

• In a saucepan bring 3 cups water to a boil and add peas and salt to taste. Simmer peas until tender, 3 to 8 minutes, and drain. In a bowl toss hot peas with butter and salt and pepper to taste.

ROASTED ALMOND BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

PEAS WITH BACON AND ALMONDS

Steps:

• Cook peas as directed on bag; drain.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
• In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.