Snap Peas N Pearl Onions Recipes

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES

Steps:

• In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
• Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.

SESAME-GLAZED SNAP PEAS WITH PEARL ONIONS

Steps:

• Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper.

CREAMED ONIONS AND PEAS

Steps:

• Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
• Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
• Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

SUGAR SNAP PEAS AND ONIONS

Steps:

• Melt butter in a medium saucepan and add onion.
• Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
• Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
• Reduce heat to a medium heat and add Pea pods.
• Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
• NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.

SZECHUAN SUGAR SNAP PEAS

Steps:

• In a Dutch oven, saute peas in peanut oil and sesame oil until crisp-tender. Add the onions, orange zest, garlic, ginger and pepper flakes; saute 1 minute longer. , Remove from the heat; stir in the cilantro, salt and pepper. Sprinkle with cashews just before serving.

CHICKEN FRICASSEE WITH SUGAR SNAP PEAS & PEARL ONIONS

Steps:

• Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
• Add the celery, carrot, turnip, parsley, and bay.
• Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
• Strain the stock through a sieve set in a bowl.
• There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
• Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
• In a shallow bowl season the flour with the paprika, salt, and pepper.
• Dredge the chicken in the flour to coat; reserve any excess flour.
• In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
• Cook (in batches if necessary) until lightly browned (5 minutes).
• As the chicken browns, remove to a plate.
• Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
• Cook, stirring constantly, for 1 minute.
• Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
• Reduce heat to a simmer.
• Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
• In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
• Drain well and rinse under cold water.
• With a slotted spoon, remove the chicken and onions to a bowl.
• Skim off any fat on top of the broth.
• Add the cream and boil until slightly reduced (2 minutes).
• Season to taste with salt and pepper.
• Return the chicken and onions, and a minute or two before serving add the peas.

SUGAR SNAPS WITH FLOWERING PEA SHOOTS, PEAS, AND BABY ONIONS

Steps:

• Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel.
• Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and toss with pea shoots, butter, and salt and pepper to taste in a large bowl.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.