SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling water, blanch the peas, about 2 minutes. Scoop from the pot and transfer to a bowl of water. Drain and set aside. Keep the pot boiling to cook the potatoes. POTATOES: Wash the potatoes; do not peel. Cut potatoes into wedges (6th or 8ths). Boil until just fork tender; shock in ice water. Drain well and set aside. In a saute pan, skillet or wok, warm the oil over medium heat; cook onion and garlic, until softened. Add cooked potatoes and peas, mint and 1/4 teaspoon of nutmeg. Toss to warm and combine flavors. Taste and add salt, pepper, and additional nutmeg to taste. [Serves 4, each 138 calories, 25 % fat (3.8 grams); 6% carbohydrate, 14% protein.] __VARIATION__ Steam the potatoes for about 12 minutes, add the peas and continue to steam no more than 2 minutes, until potatoes are fork tender and peas are bright green and crispy. Remove from heat and drain. Continue with the recipe with these changes: 2 green onions, 2 large cloves garlic, 1 tablespoon each fresh chopped mint and fresh chopped cilantro leaves. Add nutmeg, salt and pepper to taste and add lemon zest cut into long strips (about 1/2 teaspoon total); toss. SERVED 2. MENU: roasted chicken, sweet and sour red cabbage. Try with meats, seafood, veggie burger or legume-nut loaf. Sent to eat-lf by Pat Hanneman 5/15/98. Recipe by: Jesse Cool for SHAPE Posted to EAT-LF Digest by Kitpath
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4|
|Calories from Fat: 37 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 46.7mg||2 %|
|Potassium 560.3mg||15 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 28.1g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 187
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